Ingredients and functions
gluten contribute what in doughs?
Structure and elasticity; it traps gas for rise.
What are the three roles of sugar in baked goods.
Sweetening; tenderizing by weakening gluten; hygroscopic moisture retention; browning via caramelization and Maillard.
Identify standard weights per ingredient or measure and record by mass; use a scale moving forward.
What is convert for accuracy?
This Zeros the scale with a container to measure net ingredient weight.
What is the tare function on a scale.
1 Tbsp ground flax/chia + 3 Tbsp water; a hydrocolloid gel that binds in place of eggs.
What's a flax or chia 'egg'?
How do fats affect texture?
They tenderize/shorten gluten strands, add richness and aid in flakiness.
Name two physical leavening mechanisms.
Steam and air incorporation (creaming/whisking).
a measure of the heaviness or mass of an ingredient, typically determined with a scale
What is weight?
a measure of the amount of space an ingredient occupies, typically determined with measuring cups or spoons.
What is volume
The viscous liquid from cooking chickpeas; foams like egg whites for meringues and mousses.
What is Aquafaba?
Why temper chocolate?
To form stable cocoa butter crystals for gloss, snap, and to prevent bloom.
Adds water, proteins and sugars (lactose) for browning, flavor, and tender crumb.
What are Roles of milk in baking?
In baker's %, what is 100% always based on?
Total flour weight in the formula.
When halving recipes, which ingredients need caution?
Leaveners and spices—scaling may not be linear; adjust and test.
Gelatin vs. agar—key difference?
Gelatin is animal-derived and melts at mouth temperature; agar is plant-based, sets firmer and at higher temps.
Starch granules absorb water and swell on heating, thickening and setting structure.
What is starch gelatinization?
Proteins denature and set on heating, providing structure (e.g., eggs).
What is protein coagulation?
500 g equals how many pounds and ounces?
~1.10 lb (1 lb 1.6 oz).
(F − 32) × 5/9
Fahrenheit to Celsius formula?
Name a dairy-free emulsifier.
Sunflower lecithin (also soy lecithin) can help stabilize batters and fillings.
amino acids + reducing sugars create this reaction.
What is the Maillard reaction
sugars alone undergoing thermal decomposition.
What is caramelization?
Define hydration percentage in bread formulas.
(Water weight ÷ flour weight) × 100%.
500 g equals how many pounds and ounces?
~1.10 lb (1 lb 1.6 oz).
Role of xanthan gum in GF baking?
Provides viscosity and elastic-like structure to replace gluten's binding; improves crumb and cohesion.