Lab 9

Question 1

What two proteins form gluten and how does gluten develop?

Answer 1

Gluten = glutenin + giladin

Developed one flour + water proteins, hydrate, mixing stretches and align them, and the network traps gas

Question 2

Ranks the flours by gluten forming potential highest to lowest

Answer 2

Bread flour
All purpose
Cake & pastry flour
Cake flour

Question 3

Why does bread flour produce chewy more structured products?

Answer 3

Made from hard wheat, higher protein, strong, gluten network, better, gas retention greater rise

Question 4

Why does cake/pastry flour produce, tender, baked goods

Answer 4

Made from soft wheat, low protein, weak gluten so it’s soft and has a tender crumb

Question 5

How does fat affect gluten development?

Answer 5

Fat coats, gluten strands with shortens them, causing a weaker network and tender crumbly texture (cakes, pastries)

Question 6

How does water level influence gluten?

Answer 6

More water = more gluten development

Less water = inhibits, gluten, making it more tender (pie crust, crisp cookies)

Question 7

How does mixing affect gluten development?

Answer 7

More mixing/ kneading = more gluten, which is desired in bread, not in muffins, pastries, and cake

Question 8

Define crust vs crumb

Answer 8

Crust = brown exterior
Crumb = interior structure

Question 9

Why is Canadian all-purpose flowers, stronger than AP flower?

Answer 9

Canada uses mainly hard, red wheat US uses blend of hard and soft wheat

Question 10

What does bleaching do to flower besides whitening it?

Answer 10

Improves machinability adjusts better viscosity produces finer crumb and accelerates oxidation

Question 11

Why can’t whole wheat flour in Canada be labelled as whole grain?

Answer 11

Up to 5% of the kernel (mostly germ) is removed to reduce rancidity so it’s not legally whole-grain

Question 12

What makes rye flour produce, dense sticky dough

Answer 12

No true gluten network plus high pentosan content (water-binding) making a sticky dough and poor rise

Question 13

Is rye flour gluten-free why or why not?

Answer 13

No because it contains giladin like proteins, which are unsafe for coeliac

Question 14

What proteins trigger damage in coeliac disease and what foods contain it

Answer 14

Giladin (wheat, barley, rye)

Question 15

Why do gluten-free dough need gums/cellulose/eggs

Answer 15

Replace elasticity and structure and nomorally provided by gluten

Question 16

Which gluten-free flour has the strongest flavour and is used in soba noodles?

Answer 16

Buckwheat flour (nutty, bitter, intense flavour)

Question 17

Which gluten-free flour is pale, yellow high in protein, and used in pakoras?

Answer 17

Chickpea/besan flour

Question 18

Why should potato or tapioca flour only be used up to 15% in yeast breads?

Answer 18

Too much = excess moisture retention + stickiness damaging structure

Question 19

What is Masa arina and how is it made?

Answer 19

Corn soaked in alkaline solution (nixtamalization) improving nutritive value

Question 20

Why should flour substitution be done by weight not volume?

Answer 20

Different particle size + density so if you do it by volume, there’s inaccurate volume measurements

Question 21

How to make a pea flower behave like bread, flour

Answer 21

Add one TSP, vital wheat gluten per one cup AP flour

Question 22

How to make AP flour behave like cake flour

Answer 22

Replace 2 tbsp per 1 cup AP with cornstarch

Question 23

What does yeast do in dough?

Answer 23

Convert sugars into CO2 and ethanol CO2 Levens dough, ethanol evaporates during baking

Question 24

What temperature range is best for yeast fermentation?

Answer 24

20-32 degrees Celsius

Question 25

At what temperature is yeast killed?

Answer 25

60°C

Question 26

Why does long cool fermentation improve flavor?

Answer 26

Slower yeast activity = more flavourful byproduct formation

Question 27

How is active dry yeast different from instant yeast?

Answer 27

ADY: requires rehydration Instant: No hydration needed, finer granules, more active, faster CO2 production

Question 28

Why must salt be never added directly to yeast hydration water?

Answer 28

Salt kills yeast

Question 29

How does baking soda produce CO2?

Answer 29

Reacts with acid and moisture to produce CO2

Question 30

Why is baking powder double acting

Answer 30

It produces CO2 at room temperature And in the oven

Question 31

What happens if too much baking soda/powder is used

Answer 31

Bitter/soapy flavour + overleaving leading to collapse and crumbling

Question 32

Define creaming

Answer 32

Beat fat + sugar to incorporate air contributes to leavening

Question 33

Define foaming and products relying on it

Answer 33

Beating eggs with/without sugar to incorporate air Sponge cakes, angel food cake meringues

Question 34

Why is steam a powerful leavening agent?

Answer 34

Water - steam expands 1100x volume

Question 35

Which products rely mainly on steam

Answer 35

Puff pastry, pie crust, cream puffs

Question 36

What does fat do in baked goods?

Answer 36

Shorten gluten tenderizes adds flavour improved, shelflife, aids leavening, creates flakiness

Question 37

Why does sugar inhibit gluten development

Answer 37

Sugar is hygroscopic It binds water - less water available for gluten proteins

Question 38

List three non-sweetness functions of sugar

Answer 38

Browning, moisture retention (reduces staling), contributes to leavening (creaming/foaming), feeds yeast

Question 39

Why is salt essential in bread dough?

Answer 39

Strengthens gluten improves CO2 retention controls yeast growth improves flavour

Question 40

What causes tingling in breads and cakes?

Answer 40

Starch retrogradation causing faster staling

Question 41

When should baked goods be refrigerated?

Answer 41

If containing dairy, eggs, fresh fruit fillings/toppings

Question 42

How long can most red flash muffins be stored at room temp

Answer 42

1-3 days (sourdough: 4-5 days)

Question 43

How long can baked goods be frozen?

Answer 43

Up to 3 months

Question 44

What is a Lindo give example examples and explain why it’s texture is chewy

Answer 44

Low in fat and sugar examples include French bread pizza crust, rolls. Chewy because a strong gluten network forms without fat/sugar interfering.

Question 45

What is a rice dough? Why does it have a softer texture than lean doughs?

Answer 45

Contains fat sugar and eggs. Fat shorten gluten sugar competes for water, creating a softer richer and tender crumb.

Question 46

What is a laminated dough? Why is it flaky?

Answer 46

Dough with layers of fat rolled in. Fat melts steam forms, and the layers separate making flakes. (croissants, danish.)

Question 47

List the steps in the short, fermentation straight dough method and explained its advantage

Answer 47

Mix all ingredients, short fermentation, divide/round. Proof then bake It’s advantage is that simple and fast

Question 48

What is a sponge dough and why is it used?

Answer 48

Two stage: make a sponge (flour + water + yeast), ferment, and then add rest ingredients Used because improved flavour; avoids over fermentation; works well with rich doughs (fat added later)

Question 49

What gives sourdough flavour and longer self life?

Answer 49

Lactic acid bacteria + yeast + lower pH, sour flavour + antimicrobal effects

Question 50

Why does whole wheat bread have lower volume and how can it be improved?

Answer 50

Bran cuts gluten - weak network. Improve with part weight flower or add vital wheat gluten

Question 51

Why are bagels boiled before baking?

Answer 51

Boiling gelatinize starch, making a smooth crust, dense crumb, and moist surface that browns less

Question 52

Why are steamed buns, white and soft?

Answer 52

Cooked by steaming low Mayard browning moist environment, making a very soft pale bun

Question 53

What distinguishes non-from other flatbreads?

Answer 53

Made with yoghurt, egg, and oil traditionally baked in tandoor can use yeast and baking powder

Question 54

Name three common unleavened, breads, and what flower each uses

Answer 54

Arepas: pre-cooked corn flour, roti = wheat flour, tortillas = wheat flour or corn masa harina

Question 55

Why must pastry fat be cold

Answer 55

Prevents fat melting, slows gluten development, layers/flakiness maintained

Question 56

Explain flaky vs mealy pastry texture and how each is made?

Answer 56

Flaky: Fat left in pea sized pieces which creates layers and is used for top crusts Mealy: fat is fully blended, resembles cornmeal that resist sogginess , and is used for bottom crusts

Question 57

Why do mealy crusts resist sogginess better?

Answer 57

Flour is coated with fat less gluten and less water absorption prevents wet feelings from soaking in

Question 58

What happens if too much water is added to pastry dough and what happens if two little is added

Answer 58

Too much = tough crust (too much gluten) Too little = crumbly fall apart