Baking foundations test 2

First 3 steps of yeast dough production

Scaling ingredients, mixing, fermentation

Punching, scaling, rounding

3 steps after scaling ingredients, mixing, and fermentation

3 steps after punching, scaling, rounding

Benching, makeup and panning, proofing

Baking, cooling, storing

Last 3 steps of yeast production

Fermentation

The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol

_____ are determined by how they affect the development of gluten

Ingredient proportions and mixing methods

Coagulation

The firming and hardening of gluten proteins, usually caused by heat

Glutenin and gliaden are ____

Two proteins found in wheat flour

Gluten is formed by

The mixing of the proteins glutenin and gliaden with water

Gluten structure

An elastic network caused by stretched and intertwined protein chains of gliaden and glutenin

We use strong flours for breads and weak flours for

Cakes

Proteins in wheat flour form

Good quality gluten, it is strong and elastic

Any fat used in baking is called shortening because

it shortens the gluten strands

Shortening shortens gluten strands by

Surrounding the particles and lubricating them so they do not stick together

A cookie or pastry that is very crumbly which is due to

High fat content and little gluten development, is said to be short

Gluten absorbs

Twice their weight in water

Starving proteins of water keeps products

Tender by preventing gluten development

Minerals in hard water strengthen gluten

Often too much, making the dough too elastic and hard to work

Water that is too soft makes dough that

Is too slack and sticky

Strongest gluten development takes place with a

Slightly acid ph of 5 to 6

First step of development of gluten

Mixing action blends the water with the flour so the flour proteins can hydrate

Air reacts with the gluten and

Helps strengthen it and make it more elastic

Mixing action develops the gluten by

Stretching and aligning the gluten strands into an elastic network

3 important processes during dough mixing

Mixing blends water with flour to hydrate the flour proteins, air is mixed to strengthen the gluten, mixing action develops gluten by stretching and aligning the gluten strands into an elastic network

When the dough reaches and ideal state of development, it is said to

be mature

If mixing continues after maturing a dough, the dough’s

Gluten strands break and the dough becomes sticky and stringy

Overmixing dough results

In poor loaf volume because the broken gluten is no longer a ble to support the structure

3 First steps of baking process

Formation and expansion of gases, trapping those gasses in air cells, and coagulation of proteins

last 4 steps baking process

Gelatinzation of starches, evaporation of some water, melting of shortening/butter, browning of the surface and crust formation

Lean dough

A dough low in fat and sugar

Old dough

Overfermented dough

Young dough

Underfermented dough

Proofing

Continuation of the process of yeast fermentation that increases the volume of the shaped dough

Oven spring

Oven kick, the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat

Wash

Liquids brushed onto yeast products before baking. Water, starch paste, egg wash, commercial aersol

Straight dough method

Combine all ingredients in a mixing bowl and mix

Window pane test

Stretching the dough into a thin window to test the development of gluten

Extensibility

The ability of a dough to be stretched

Elasticity

The ability of a dough to spring back when it is stretched

Tenacity

The resistance of a dough to being stretched

Hearth breads

Breads baked on the bottom of an oven with no pan

Retarding the dough

Slowing the fermentation or proof of yeart doughs by refridgeration

Poolish

A thin yeast starter with equal parts flour and water plus commercial yeast

Biga

Italian term for preferment

Levain Levure

General french term for yeast preferment

Autolyse

A resting period early in the mixing procedure of yeast doughs during which the flour fully absorbs the water

Sourdough

A dough leavened by a sourdough starter

Sourdough starter

A dough or batter that contains wild yeasts and bacteria with a noticable acidity

Why are sourdough starters sour

Because of the acidity created in the dough during the long fermentation.

Wild yeasts tolerate

More acidity than commercial yeasts

Sourdough starters contain ____ as well as yeast

Bacteria

The most important bacteria in sourdough starters is

Lactobacilli

Best way of creating a sourdough starter

Mixing whole wheat flour/whole grain rye flour with water and letting it stand until fermented

Another way of making sourdough starter

Mix a batter or loose dough with regular bread flour and bury pieces of fruit in it until it begins to ferment (mostly grapes)

Sourdough starters mush be refreshed/fed so

The yeast and bacteria are nourished and will multiply until they are strong enough to ferment a bread dough

Thin starters are called

Barms or liquid levains

A thick doughlike starter is relatively stable and

Does not need to be refreshed as often

A thin starter is less stable and

Must be refreshed more often

One of the advantages of using pre-ferments is

The improvement of flavor and texture resulting from the extended fermentation time