Matty G's Baking Terms Set

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Acid

Back 1

A substance having a sour or sharp flavor. Citrus juices, vinegar, and wine. Acids have a pH less than 7.

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Active dry yeast

Back 2

A dehydrated form of yeast. Needs hydration in warm water 105°F/41°C before using it.

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Aeration

Back 3

To incorporate air by beating or whipping the ingredients together.

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Aerobic bacteria

Back 4

Bacteria that requires the presence of oxygen to function.

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Alkali

Back 5

A substance that test at higher than 7 on the pH scale. Baking soda is a Alkali ingredient.

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Anaerobic bacteria

Back 6

Bacteria that does not require oxygen to function.

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Ash content

Back 7

The mineral content in flour

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Autolyse

Back 8

(Auto-lease) a resting period for dough after mixing the flour and water. The rest allows the dough to fully hydrate and to relax the gluten.

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Bacteria

Back 9

Microscopic organism. Some are good. Some cause food-bourne illness.

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Baking powder

Back 10

A chemical leavening agent. Sodium bicarbonate, an acid, and a moisture absorber such as cornstarch. When moistened and/or exposed to heat, it releases carbon dioxide to raise a batter or dough.

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Baking soda

Back 11

A chemical leavening agent. Sodium bicarbonate is an Alkali that when combined with an acid breaks down and releases carbon dioxide.

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Batter

Back 12

Pourable mixture of combined ingredients, high in liquefiers.

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Bench rest

Back 13

In yeast dough production, the stage that allows the preshaped dough to rest before its final shaping. Also known as secondary fermentation.

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Biga

Back 14

Italian for an aged dough. A type of pre-ferment containing 50-60% water and 1/3 to 1/2% instant yeast.

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Blend

Back 15

To fold or mix ingredients together.

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Blind bake

Back 16

To partially or fully bake a unfilled pastry crust.

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Boulanger

Back 17

French for baker.

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Bran

Back 18

The tough outer layer of a grain kernel. The highest in fiber.

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Chemical leavener

Back 19

An ingredient whose chemical action is used to produce carbon dioxide gas to leaven baked goods.

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Compressed fresh yeast

Back 20

This type of yeast is moist and must be refrigerated because it's highly perishable.

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Crumb

Back 21

A term used to describe the interior texture of baked goods.

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Denature

Back 22

To alter the original form of a structure. In proteins, exposure to heat or acid will "cook" or denature the protein.

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Dock

Back 23

To pierce dough lightly with a fork or dough dockers to allow steam to escape during baking. Helps the dough to remain flat and even.

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Dough

Back 24

A mixture of ingredients high in stabilizers and stiff enough to cut into pieces.

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Emulsion

Back 25

The suspension of two ingredients that do not normally mix. Ex: Water and oil.

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Endosperm

Back 26

The inside portion of a grain. Usually the largest portion. Composed primarily of starch and protein.

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Enriched dough.

Back 27

Dough that is enriched with ingredients that add fat or vitamins. Things like sugar, eggs, milk and fats.

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Facultative bacteria

Back 28

Bacteria that can survive both with and without oxygen.

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Fermentation

Back 29

A process that happens in any dough containing yeast. It begins as soon as the ingredients are mixed together and continues till the dough reaches an internal temperature of 138°F/56°C during baking. Yeast eats sugars present in the dough. Carbon dioxide is released which cause the dough to expand. Fermentation alters the flavor and appearance of the final product.

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Folding

Back 30

(1)To incorporate a lighter mixture into a heavier one. (2)The process of folding a dough over itself during the bulk fermentation stage to redistribute the available food supply for the yeast, to equalize the temperature of the dough, to expel gases, and to further develop the gluten in the dough.

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Formula

Back 31

A recipe in which measurements for each ingredient are given as percentages of the weight for the main ingredient.

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Germ

Back 32

The embryo of a cereal grain that is usually separated from the endosperm during the milling process because it contains oils that accelerate the spoilage of flours and meals.

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Gliadin

Back 33

A protein found in wheat flour. The part of gluten that gives it extensibility and viscosity.

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Gluten

Back 34

The protein component in wheat flour that builds structure and strength in baked goods. It is developed when the proteins glutenin and gliadin are moistened and agitated (kneaded). It provides the characteristic elasticity and extensibility of dough.

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Glutenin

Back 35

A protein found in wheat flour. The part of gluten that gives strength and elasticity.

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Grain

Back 36

A seed or fruit of a cereal grass.

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Homogenize

Back 37

To take ingredients and mix them together so they become the same structure.

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Lactose

Back 38

The simple sugar found in milk.

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Lamination

Back 39

The technique of layering fat and dough through a process of rolling and folding to create alternating layers.

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Lean dough

Back 40

A yeast dough that does not contain fats or sugar.

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Leavening

Back 41

Raising or lightening by air, steam, or gas (carbon dioxide). In baking, leavening occurs with yeast, baking powder/soda, and steam.

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Liquifier

Back 42

An ingredient that's helps to loosen or liquefy a dough or batter. Sugar, fats, and water/milk are examples of liquefiers in baking.

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Mixing

Back 43

The blending of ingredients.

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Organic leavener

Back 44

Yeast. A living organism operates by fermenting sugar to produce carbon dioxide gas, causing the dough/batter to rise.

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Oven spring

Back 45

The rapid initial rise of yeast doughs when placed in a hot oven. Heat accelerates the growth of the yeast, which produces more carbon dioxide gas and also cause the gas to expand. This continues till the dough reaches a temperature of 140°F/60°C.

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Pain

Back 46

French for bread.

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Par bake.

Back 47

To start the baking process, and finish it at a latter time.

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pH scale

Back 48

A scale with values 0 to 14 representing degrees of acidity. A measurement of 7 is neutral. 0 being the most acidic. 14 being the most alkaline. Chemically pH measures the concentration and activity of the element hydrogen.

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Physical leavening

Back 49

Occurs when air and/or moisture that is trapped during the mixing process expands as it is heated. This can occur through foaming, creaming, or lamination. Also known as mechanical leavening.

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Polysaccharide

Back 50

A complex carbohydrate such as a starch, which consist of long chains of saccharides, amylose, and amylopectin.

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Poolish

Back 51

A semiliquid starter dough with equal parts, by weight, of flour and water that are blended with yeast and allowed to ferment for 3 to 15 hours.

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Pre-ferment

Back 52

A piece of dough that is saved from the previous days production to be used in the following days dough.

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Preshaping

Back 53

The gentle, first shaping of dough. Also known as rounding.

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Proof

Back 54

To allow yeast dough to rise.

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Proteases

Back 55

Enzymes that break down the collagen in gelatin and do not allow it to set or "gel". This destructive enzymes is in kiwi, pineapple, papaya, and other fruits.

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Ratio(s)

Back 56

A general formula of ingredients that can be varied.

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Recipe(s)

Back 57

A specific formula of ingredients and amounts.

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Scale

Back 58

To measure ingredients by weight.

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Scaling

Back 59

Portion ingredients batter or dough according to weight or size.

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Score

Back 60

To make incisions into dough to allow steam to escape and the crust to expand. Also known as slashing or docking.

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Secondary fermentation

Back 61

Same as bench rest.

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Shortening agent(s)

Back 62

Fats and oils. This term is derived from their ability to split the long, elastic gluten strands that can toughen dough and batters. This tenderizer effect renders the strands more susceptible to breaking or "shortening". Resulting in a more tender and less dense crumb.

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Stabilizer

Back 63

An ingredient that helps to develop the solid structure or "framework" of a finished product. Flour and eggs act as stabilizers in baking.

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Starter

Back 64

A mixture of flour, liquid, and commercial or wild yeast that is allowed to ferment. The starter must be "fed" with flour and water to keep it active.

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Texture

Back 65

The interior grain or structure of a baked product as shown by a cut surface; the feeling of a substance under fingers.