Heaven is like unto Leaven

all of the above:
an overly browned exterior, a yellow crumb, a coarse-textured, low-volume product, a soapy flavor

An excessive amount of baking powder can result in which of the following? (select all that apply)

creaming

For a light, cake-like muffin, the ___________ method is used

true

T/F: The acid contained in baking powder determines the rate at which CO2 is released.

2

Disaccharides contain _________________ sugar units.

hard; water; soft

__________________flour absorbs more water than __________________protein flour.

baking soda and an acid like vinegar

Name the required components to create carbon dioxide in a chemical leavening reaction.

Maltose

A disaccharide consisting of two glucose units is called:

true

T/F: Grains are important as a foundation of a good diet.

hydrolysis

When a starch is broken down this process is referred to as:

saccharomyces cerevisiae

What is the scientific name of the yeast used in regular bread?

true

T/F: Carbohydrates are in important source of fiber in the diet.

41-46

The best temperature range for yeast to grow is (all temperature are in Celsius)

true

T/F: In sifted flour, there is less gluten-forming potential compared to an unsifted flour.

beta

Cellulose is also know as dietary fiber. It cannot be broken down by the human body because digestive enzymes cannot break the ____________________ links

Several thousand

Polysaccharides may contain ______________________ sugar units.

true

T/F: Some spices can increase yeast activity.

All of the above:
pasta, oil, cereal, starch, bread

What types of items can the cereal grain be processed into? (select all that apply)

true

T/F: Baking soda and baking powder can be used in the same recipe.

Amylopectin

__________________ is/are a long chain of glucose molecules that contain branches.

sugar

A dough does not reach its maximum strength (or gluten structure is inhibited) when the formula includes high levels of which of the following?

insoluble glutenins, and insoluble gliadin

Gluten is made of:

oxygen, hydrogen, carbon

Carbohydrates are organic compounds containing which of the following? (select all that apply)

sourdough bread

Lactobacillus sanfrancisco is the bacteria responsible for:

True

T/F: Maltose is the building block for cellulose.

false

T/F: In order to have an effective growth, yeast needs to reach above 130 degrees Fahrenheit (54 Celsius)

enrichment

__________ is the process of adding vitamins back to the grain after milling

retrogradation

When starch reverts or retrogrades to a more crystalline structure upon cooling this is called:

Everything: fat replacers, thickeners, stabilizers, gelling agents, sweeteners

Carbohydrates can be used as which of the following? (select all that apply)

True

T/F: The amount of Carbon dioxide required is proportional to the flour in the product.

two glucose molecules

Maltose is a disaccharide made up of which of the following monosaccharides?

true

T/F: Polysaccharides can contain several thousands of glucose units linked together to form a molecule.

Fructose & glucose

Two of the most important monosaccharides in food are:

false

T/F: Grains are classified as complete proteins.

amylose

Starches with a high _________ starch content are able to gel.

adding well-sifted dry ingredients at the end, beating the butter and sugar till mixture is pale and fluffy

The creaming method consists of: (select all that apply)

eggs + liquid = flour
sugar = flour
eggs=butter

When making your own recipe for muffins, what were the formula ratios you used in lab? (select all that apply)

fermented

During breadmaking, sugar is __________________by yeast cells

when the mixture is moistened

When slow-acting baking powder is used, when it is the first release of CO2?

true

T/F: Gluten development is one of the requirements for yeast leavening.

lactose

Which of the following sugars is least sweet and least soluble?

high amylose starches

Retrogradation is more likely to occur in

carbohydrate

What is the main nutrient of grain?

sodium bicarbonate

What is the scientific name of baking soda?

heat

Glycosidic bonds are stable under normal conditions yet can be hydrolyzed by acid, _______________, or certain enzymes.

air, steam, carbon dioxide

What are the three categories (primary types) of leavening agents? (select all that apply)

velvety, dissolving texture

The two-stage method is used for:

decreases

Dry mustard ___________ yeast activity

false

T/F: Baking soda and baking powder are the same substance.

1 teaspoon of baking powder

1/4 teaspoon of baking soda and 1/2 teaspoon of creme of tartare can be replaced with:

Dextrins

___________________ are found in corn syrup are an intermediate-chain length glucose polymer that has been hydrolyzed, or broken down.

chemical; biological

Carbon dioxide can be produced using a __________________ or a __________________ agent.

baking powder & baking soda

A quick bread mix is primarily leavened by:

single; double

Fast-Acting baking powder is a ___________ powder, while slow-acting baking powder is a ___________ powder.

maltose

The building block for starch is:

true

T/F: Carbon dioxide can easily escape the dough or batter after it has been incorporated.

All of the above:
leftover, long-grain rice, products no longer "fresh"tasting, products that become stale, products no longer "fresh" handling.

Retrogradation is noted in: (select all that apply)

create flakiness, shorten (or control gluten strand length)

Which of the following is an effect of fat and oils on baked products? (select all that apply)

drop batter

ratio 1:2 liquid to flour, used for cookies and muffins

pour batter

thin batters, usually used for pancakes preparation

soft dough

usually used in biscuits or yeast bread preparation, it has a ratio of 1:3 liquid-flour

stiff dough

ratio of 1:6 and mostly used pastry dough, like piecrust

batter

flour-liquid mix that is usually beaten or stirred

dough

does not contain a lot of liquid and is often kneaded

dextrin

An intermediate-chain length glucose polymer formed when starch is broken down (hydrolyzed) is called:

cellulose

Which of the following cannot be digested by the human body or by enzymes and is commonly called dietary fiber?

true

T/F: Grain consumption provides half of the protein consumed worldwide.

baking soda needs another substance (an acid) to be useful

What is the main difference between baking soda and baking powder?

heat, acid, invertase enzyme

Sucrose can be hydrolyzed to glucose and fructose by:

seaweed

Which of the following sources for polysaccharide is least likely to provide a gel-forming polysacchraide?

steam

What is the possible leavening agent in unleavened bread?

1600

Water turning to steam increases its volume by ____________________ times.

dry acid, cornstarch, sodium bicarbonate

What are the substances contained in baking powder? (select all that apply)

both of the above:
the dough expanding through steam, the denaturation and coagulation of egg protein

The high volume and the hollow interior of cream puffs or popovers depends on

protein

What is gluten?

All of the above:
creaming fats with sugar, and whipping egg whites into a foam and folding them into the batter

Air is trapped in baked products by:

germ, endosperm, bran

A kernel of grain is composed of __________________, __________________, and __________________.

wheat, rye, barley

What types of flour have gluten-forming potential?

3

How many substances does baking powder contain?

starches, pectins, gums

The most important polysaccharides are: (select all that apply)

action rate, type of acid contained

Baking powders can be classified base on: (select all that apply)

amylose

_____________________ is/are a long chain of glucose molecules that does not contain branches, but rather, is a linear chain

PECTIN

Which of the following is a polysaccharide?

FALSE

Denaturation results in a change to the primary sequence of amino acids in a protein chain.