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100
What is Gluten?
A substance made up of proteins present in wheatflour.
100
How do you develop the Gluten?
By mixing or kneading for a long time.
100
What would happen to the gasses if gluten or egg protein were not present?
The gasses would escape.
100
When does browning occure?
when sugars carmalize and starches and proteins undergo certain changes.
100
How many stages are sponge doughs prepared in?
2.
200
What does Gluten do?
It gives structure and strength to baked goods.
200
How do you make tender dough?
Mixing for a short time.
200
Why can some breads be heavy?
They dont have enough gluten.
200
What encreases browning?
Milk, sugar, and eggs.
200
What is fermentation?
The process by which yeast acts on sugars and starches.
300
What must proteins first absorb?
Water.
300
What happens if you over mix dough?
gluten strands will break.
300
If the tempurature is too high, what would happen to the coagulation of the proteins?
Coagulation would start too soon.
300
As crust is formed what evaporates form the surface?
Water.
300
When is fermentation complete?
When the dough has doubled in volume.
400
What happens when bread "rises"?
Gases are caught in tiny pockets or cells.
400
When do Yeast and baking powder form gasses most rapidly?
when they are first placed in the oven.
400
What do starches absorb?
Moisture.
400
Name one way staling can be slowed?
1. Protecting the product from air. 2. Adding moisture retainers to the formula. 3. Freezing.
400
How many basic steps are in the production of yeast breads?
12.
500
What is the difference between Strong flours and Weak flours?
Strong means high protein and Weak means low protein.
500
What forms as the moisture of the dough is heated?
Steam.
500
As the fats melt, what happens to the air cells?
They surround the air cells and make the product more tender.
500
What are good moisture retainers?
Fats and sugars.
500
What happens to gluten during fermentation?
It becomes smoother and more elastic.