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trebizo
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What is Bakers Percentage?
- The weight ratio of flour to ingredient.
- Total weight of ingredient/total weight of flour x 100 = % of ingredient
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What are the grades of flour?
- Patent-
- Extra Short, Short, Long
- Clear-
- First, Second
- Straight-
- Extraction-
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The seven main components in the composition of flour are?
Starch, protein, ash/mineral content, pigments, moisture, gums, fats/emulsifiers.
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The process that occurs when oxygen from the air reacts with proteins and other components of flour during mixing is called?
oxidation
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What are two proteins found in wheat flour?
Glutenin and Gliadin
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What are the three phases of mixing in the production of doughs and batters?
- 1. Blending
- 2. Forming
- 3. Developing the dough
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What is the stretchable protein structure in a wheat flour mixture?
Gluten
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This process occurs when proteins and sugars together are subjected to high heat, thus taking place on the surface of high-protein foods? Known as caramelization or browning on starches, sugars.
The Maillard reaction
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Strong flour is made from wheat with a (___) protein content.
High protein
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The order of patent flour by protein is?
- 1. High-gluten, 14%
- 2. Bread, 11-13.5%
- 3. Pastry, 9%
- 4. Cake, 8%
Euro flour has 11-11.5%
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These types of flour stay in a lump when squeezed in hand?
Pastry, cake
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What is the strongest flour?
Patent bread flour
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To thicken pie filings that are to be frozen, use this type of starch?
Waxy maize
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What are the six proposes of sugar in baking?
- 1. Add sweetness and flavor
- 2. Create tenderness and fineness of texture, partly by weakening the gluten structure
- 3. Give the crust color
- 4. Increase keeping qualities by retaining moisture
- 5. Act as creaming agents with fats; foaming agents with eggs
- 6. Provide food for yeast
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Coarse sugar is good for making syrups. When creaming fats, this type of sugar used?
Fine sugar
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Icing/confectioners' sugar are good for icing and dusting.what are their names?
- Xxx or xx dusting
- 10x smooth textured icing
- 6x dusting
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A suitable fat for pie crust are?
Regular shortening, butter, lard
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Why are pasteurized eggs used for many preparations?
Sanitation reasons. Reduction of salmonella and food poisoning.
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What are the eight functions of eggs?
- 1. Structure
- 2. Emulsifying of fats and liquids- creating smooth batters by volume and texture
- 3. Leavening- tiny air cell maker
- 4. Shortening-
- 5. Moisture-
- 6. Flavor-
- 7. Nutritional value-
- 8. Color- adding yellow from yolk and browning crust
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Leavening is?
Production/incorporation of gases in a baked product to increase volume and produce shape and texture.
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The lowest protein content in this wheat type is?
Soft winter wheat
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The outer portion of the wheat endosperm is ___ than the inner portion.
It's darker in color, harder,.and breaks into larger pieces during milling
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Mineral content in flour is also called?
Ash content
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Margarine contains ___ amount of water?
10-15%
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Young dough
Unfermented dough
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Unfermented dough
Old dough
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Hearth and Deck ovens bake directly on this surface?
The floor of the oven
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Expelling carbon dioxide, equalization of temp, relaxes gluten, redistributes yeast is done by this act?
Folding/punching
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Banneton is used for what?
Proofing bread
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To measure the density of sugar syrups, you use this?
Hydrometer
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The most important chef in the early part of the 20th century was Ecoffier?
False.
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Only wheat flour will develop enough gluten to make yeast bread?
True
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Confiseur
Candy maker, confectioner
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French term for ice cream maker
Glacier
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CCP
Critical Control Point - Step 2 in HAACP; how to control a hazard
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The highest weight per dozen of Egg size is?
Jumbo
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Lean Dough
Low in fat and sugar.
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Higher proportions of fat, sugar, even egg dough, like Brioche & sweet rolls.
Rich dough.
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What are the three basic techniques for mixing and fermenting yeast doughs?
- 1. Combine into smooth dough
- 2. Distribute yeast evenly
- 3. Develop the gluten
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Extensibility of dough
ability of the dough to be stretched into different shapes
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Elasticity of dough
When the dough is stretched, it should spring back. Loaves flatten without elastic dough.
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Teancity of dough
the resistance of dough when beign stretched.
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