Show:
The Baking

Process
Aeration and Gluten Development
Terminology
Basic Ingredients
Bakeshop Math
100
How many stages are there in the baking process?
Seven
100
When do air cells begin forming?
As soon as mixing begins
100
What is fermentation?
The process of yeast acting on sugars and starches to produce carbon dioxide gas and alcohol.
100
What SPECIFIC colour is cake flour?
pure white
100
How many grams are in a kilogram?
1000
200
List the seven stages involved in the baking process.
1. Melting of Fats 2. Formation and Expansion of Gases 3. Killing of Yeast and Other Microorganisms 4. Coagulation of Proteins 5. Gelatinization of Starches 6. Escape of Water Vapor and Other Gases 7. Crust Formation and Browning
200
Where would you see air cells?
In the cut surface of bread and other baked goods (in the crumb).
200
What is leavening?
Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
200
How does bread flour feel in the hand?
It feels slightly coarse when rubbed between fingers. If squeezed into a lump, it falls apart.
200
How do you convert kilograms to grams?
kg x 1000 = g
300
Describe what happens in the "killing of Yeast and Other Microorganisms" stage of the baking process.
Most organisms (including yeast, bacteria and molds) die when the interior temperature of the item reaches about 140 degrees F (60 degrees C). When yeast dies, fermentation stops and no more carbon dioxide gas is released.
300
What two proteins combine to form gluten in wheat flour?
glutenin and gliadin
300
What is emulsion?
A uniform mixture of two or more normally unmixable substances.
300
What are two reasons fats are used in baked goods?
To add moistness and richness, to increase keeping quality, to add flavor, to assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough and similar products.
300
How do you convert Fahrenheit to Celsius?
(Degrees F - 32) / 1.8 = Degrees Celsius
400
Describe what happens in the "Melting of Fats" stage of the baking process.
Solid fats mixed into a dough or batter trap air, water, and some leavening gases. When the fats melt, these gases are released and the water turns to steam, both of which contribute to leavening.
400
What do glutenin and gliadin need to form gluten?
water (moisture/liquid)
400
What is does "staling" mean?
Staling is the change in texture and aroma of baked goods due to a change of structure and a loss of moisture by the starch granules.
400
What are three purposes of adding sugar in baked goods?
Sugar adds sweetness and flavor, creates tenderness and fineness of texture, gives crust colour, increases keeping qualities by retaining moisture, acts as creaming agent with fats and as foaming agents with eggs, provides food for yeast.
400
Convert 2.3 litres to milliliters.
2.3 x 1000 = 2300 ml
500
Describe what happens in the "Gelatinization of Starches" stage of the baking process.
Starch molecules are packed into tiny, hard granules. These granules attract water during mixing and, although the water is not absorbed by the granules when cold, it bonds to the outside of the granules. As they are heated during baking, the water is then absorbed into the granules, which swell greatly in size. some of the starch granules break open and release starch molecules. During this process, starch molecules bond with any available water and dries the product.
500
What happens to large air cells as the mixing process continues and what does this mean?
Air cells are usually rather large at the beginning of mixing, but as mixing continues, these large cells become divided into smaller ones as gluten and other proteins develop and stretch to form more cell walls. This means the length of mixing determines the final texture of the item. In other words, proper mixing is required to get the desired texture.
500
In regards to baking, what are the three categories used in the Conceptual Thinking Framework?
ingredients, environment and method
500
What are four functions of eggs in baking?
To give structure from protein coagulation, emulsifying of fats and liquids, leavening, shortening action, moisture, flavour, nutritional value, colour
500
What is the formula to get a baker's percentage?
total weight of ingredient ____________________ x 100% = % of ingredient total weight of flour