Baking - Miscellaneous - Semester 5

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misslissa83
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223996
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Baking - Miscellaneous - Semester 5
Updated:
2013-06-16 01:52:43
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Melissa Baking Semester
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Semester 5 and miscellaneous baking questions
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  1. What is the Maillard effect?
    The browning of crust as a complex reaction between carbohydrates and proteins during baking
  2. Name 5 general causes of faulty bakery products
    • hygiene issues
    • not measuring ingredients properly 
    • not conditioning raw ingredients properly 
    • not following recipes
    • under/over baking product 
    • not using quality ingredients 
    • contaminated raw ingredients 
    • under/over mixing product
  3. Name the major component of FLOUR
    Starch
  4. Name a bakery product that is very dependant upon the development of gluten protein in flour to provide the structure of the product
    Bread, and yeast raised pastries
  5. Name 2 types of flours / starch whcih do not contain gluten proteins
    corn flour, arrowroot, potato starch
  6. Name the parts of the flour which provide food for yeast in fermented dough
    Sugar/ Starch
  7. Explain why wholemeal flour should only be stored for short periods of time
    Wholemeal flour will go rancid quicker than "white" flours because of the presence of fat in the germ and bran.
  8. When substituting crystal sugar with liquid sugar, such as honey, in a recipe describe hat allowance should be made when calculating the weight
    Allow for 20% moisture in the liquid sugar
  9. Explain how fats improve the keeping qualities of cakes
    Fat seals in moisture - retarding evaporation
  10. Describe how fats help to produce shorter eating pastries
    Fat coats gluten and inhibits gluten development during mixing
  11. Describe the effects of storing butter with fresh pineapplr or onions
    The Butter will absorb the flavours which is in contact with. (pineapple butter or onion butter will be produced)
  12. Explain how eggs can improve the emulsion in a cake batter
    Egg Yolks contain a natural emulsifier called lecithin and this helps to bind two things that wouldn't normally bind together eg. fat and liquid.
  13. Describe the effect of milk casein on gluten in yeast doughs
    The casein will toughen the gluten in the dough, resulting in poor volume
  14. Describe the function of glycerine in cake and sponge products
    Glycerine is a hygroscopic ingredient - it draws moisture into itself and helps with keeping qualities with this characteristic
  15. Name the chemical aerator that may product a soapy taste when used in bakery products
    Bicarb Soda or Sodium Bicarbonate
  16. Describe the function of acetic acide when added to an egg white foam, such as for meringues
    Stabilises the product 

    By lowering the pH of the meringue
  17. Describe how baking powder aerates bakery products
    When water is mixed with the acid and heat is applied, COis produced and aerates the product
  18. Describe the purpose of rubbing the fat through the dry ingredients when using the rub in method to make scones, pastries or similar
    Fat acts as a lubricant and coats the gluten retarding gluten development
  19. List four examples of the use of mechanical aeration for making bakery products
    • Meringues
    • Sponge cakes 
    • Whipping cream 
    • Souffle
    • Mousse - fold in cream
  20. Describe the function of sugar in the mechanical aeration process
    The crystals of sugar cut into the fat/egg/batter to form pockets where air is entrapped
  21. Describe two actions that provide the browning of the crust of bakery products during baking
    Caramelisation of sugars

    Maillard effect
  22. Describe how the size of a product may affect the baking temperature to be used.
    The larger the product - the lower the temperature to be used - to ensure a thick burnt crust doesn't develop and with the inner part of the product not being baked through.
  23. List and describe three reasons for packaging bakery products
    • Hygiene
    • Protect product from damage 
    • Regulates moisture of product
  24. Describe how added emulsifiers improve cakes
    Improves texture by combining ingredients that wouldn't normally bind together eg. Fat and Liquid
  25. List and describe two functions of pregelatinised starch in a cake
    • Raises viscosity in batter 
    • improves moisture retention (keeping qualities)
  26. Explain the importance of temperature control when producing cake batters
    Having the batter at the correct temperature - improves mechanical aeration and produces a more stable emulsion
  27. Describe three possible causes of curdled cake batter
    • Cold liquid going into warm fat
    • Warm liquid going into cold fat
    • Liquid added too quickly 
    • Too much liquid for the amount of fat in batter
  28. Describe two cake faults that result from a curdled batter
    • Bad texture - uneven 
    • Loss of Volume
    • Darker inner crumb colour
  29. Explain how sugar improves the keeping qualities of sponges
    Since sugar is hygroscopic - it draws moisture from the surrounding air and this moisture improves the keeping qualities
  30. When using sponge stabiliser/emulsifiers the optimum batter temperature may vary between different types and brands that are available. Explain how you should determine the required batter temperature to produce the best results in the baked sponge.
    Read the instructions on the packaging carefully and use as directed
  31. Name the grades of flour best suited to making short pastry
    • Soft to medium grade flour 
    • (biscuit, sponge, hi ratio, bakers)
  32. Explain why it is necessary to use a fine crystal or powdered sugar to make sweet short pastry
    Since there is only a small amount of liquid that the sugar must dissolve in, the sugar has to be a finer grade to be able to dissolve
  33. Explain why it is recommended to refrigerate short pastry made with butter
    To allow the pastry to rest, for the gluten to develop slightly and to firm up making roll-out easier. 
  34. Describe the main function of baking powder in short pastry
    Opens the texture allowing for shorter eating
  35. Name the grade of flour best suited for making puff pastry
    • Bakers flour / Strong flour 
    • Needed for gluten development and the dough will be able to laminate with the roll-in fat and form hundreds of alternate layers of dough and fat
  36. Explain why it is necessary to have the dough and the roll in fat of the same consistency for making puff pastry
    Because you want them to laminate properly. If one is softer than the other then the layers will not be made in the process, you will have bad lift in your puff pastry.
  37. Describe how the addition of egg to a fermented dough improved the baked product
    • Helps provide a better structure to product 
    • colours the crumb/crust
    • adds flavour 
    • improves volume 
  38. Explain how bread improver improves bread and other yeast products
    • Stimulates yeast activity (helps with CO2 production) 
    • helps with condition gluten in dough 
    • improves gas retention in dough
  39. Liquid bun spice is added to flavour spiced buns. The bun spice can also retard yeast activity in the yeast dough. Explain how?
    The essential oils in the bun spice retards yeast activity
  40. Describe four functions of non-diastatic malt in bread
    • Improved volume
    • improves grain and texture
    • improves crust colour 
    • improves keeping qualities
    • produces a nutty flavour in bread
  41. Explain the importance of temperature control in yeast doughs. How does the temperature affect the dough
    To promote yeast activity in the dough, the final dough temperature must come to a specific temperature to ensure enough yeast activity, therefore enough CO2 is produced. If the dough is too cool, not enough yeast activity will be generated. Too warm and the yeast will produce too much CO2 resulting with a collapsed oven spring, or even the death of the yeast if it too hot.
  42. What is an invert sugar?
    • An Invert sugar is equal amounts of glucose and frutose resulting from the hydrolysis of sucrose. 
    • Found naturally in Honey and fruit sugars and produced artificially for use in the food industry.
  43. Diastatic malt

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