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10 Cards in this Set
- Front
- Back
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3 compounds starch makes |
Dextrin, maltose, and glucose |
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What does starch do? |
Strengthens the baked item through gelatinization. |
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What is Gluten? |
The protein portion of flour with the elastic characteristics necessary for the structure of most baked products. |
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What does gluten do? |
firms the flour mixture ability to let the baked product rise |
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What type of flour has the highest concentration of the proteins that form gluten |
wheat flour |
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flour + water = ? |
elastic network forms 2 wheat flour proteins |
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what two proteins does the elastic network form? |
gliadin and glutenin |
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what is the first step in gluten formation? |
hydration. gliadin and glutenin absorb twice their water weight. |
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protein content in flour highest to lowest |
high-gluten flour, bread flour, all-purpose flour, pastry flour, cake flour |
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biological leavening ageant |
yeast, bacteria (longer process) |
