The Baking Process

Melting of Fats

10

What is butter's melting point?

90F or 32C

20

What is the disadvantage of using shortening

Unpleasant flavour

35

What is the advantage of using puff paste shortening?

Bigger rise

55

During the mixing method, what does the solid fat trapped inside the mixture?

 Air, water, and some leavening gases

Formation of Gases 1

10

Which kind of gas is only formed BEFORE baking a product?

Air

20

Which gas is formed via moisture and heat combined with fat?

Steam

35

 Carbon dioxide gas is formed with the help of baking soda/powder and ___?

Yeast

55

When gases expand, they become trapped in a protein structure. What is it made of?

Gluten and sometimes egg proteins

Random

10

When baked, what does the water turn into?

Steam

20

What is the main source for gases to expand?

Heat

35

The two things that traps CO2 and gives your product structure is…

air cells and cell

55

Which 2 products does yeast release during fermentation?

CO2 and alcohol gas