Leavening process
What does physical leavening create
delicate deserts and garnishes
What is the main energy-yielding pathway in fermentation?
Glycolysis
What is a enzyme?
enzyme is a protein that speeds up a specific chemical reaction in a cell.
What is a mixture?
heterogeneous and homogeneous
what is steam
the evaporation of H2O
What is benefits of fermentation?
better flavor and texture
how can enzymes be controlled?
Enzymes can be regulated by other molecules that either increase or reduce their activity
What are the types of mixtures?
solutions, suspensions, and colloids
where do leavening agents release gas into
dough or batter
Which factors can influence the outcome of fermentation process?
Temperature, pH levels
What is digestion?
Digestion is the process of breaking down food and liquids into smaller molecules that the body can use for energy, tissue growth, and repair
What are the levels of saturation?
between 95% and 100
what is wild yeast achieved through
fermentation of water and flour
What are starter cultures?
microorganisms added directly into the fermentation environment to create a desired and predictable outcome
What are commen digestive enzymes?
What is concentration and how is it expressed?
usually expressed in terms of mass per unit volume
what is bakers yeast a concentration of
live yeast spores
What is the byproduct of fermentation that causes bread dough to rise?
carbon dioxide
what are the four steps of a enzyme reaction?
1) substrate binding to the active site of the enzyme, (2) formation of an enzyme-substrate complex, (3) chemical transformation of the substrate into product, and (4) release of the product, allowing the enzyme to return to its original state
What is a colloid?
molecules or ultramicroscopic particles of one substance dispersed through a second substance