Slleff

Front 1

function of sweteners

Back 1

Front 2

simple sugars

Back 2

Front 3

complex sugars

Back 3

Front 4

hygroscopic

Back 4

attract and hold water

Front 5

inverted sugars

Back 5

sucrose is heated with an acid , breaks down into two simple sugars. dextrose and levulose.

Front 6

characteristics of inverted sugars

Back 6

extremely hygroscopic
resistance crystallization

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examples of inverted sugars

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corn syrup
honey
maple syrup

Front 8

invert sugars -- % sweeter than regular sugar

Back 8

30%

Front 9

types of refined sugars

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granulated
sanding
pearl

Front 10

why do u want finer granules

Back 10

dissolve better and better for creaming with fats

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Brown sugar

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85-92% granulated with added impurities.

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syrup

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1 or more types of sugars dissolved in water.

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simple sugar

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1:1 sugars dissolved in water

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dessert syrup

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flavored simple syrup

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molasses

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concentrated sugarcane juice

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glucose corn syrup

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part of the process of corn starch breaking down into smaller glucose molecules.

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invert sugar syrups

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trimoline; adds maisture retaining properties.

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honey

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natural sugar syrup

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malt syrup

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used in yeast breads, made from sprouted barley.

Front 20

function of liquids

Back 20

provide moisture
essential for gluten production

Front 21

functions of milk

Back 21

contributes to: texture, flavor,crust color, keeping quality, and nutritional value.

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pasteurization

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milk is heated to 161°f for 15 seconds to kill bacteria, then cooled quickly.

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ultrapasturization

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milk is heated to 275℉ for 1-2 seconds to kill organisms

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homogenization

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milk is forced through very tiny holes in a screen, breaks fat into particles so small they suspend in milk.

Front 25

milk contains enzymes that do what to gluten

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harm

Front 26

how do u prevent milk enzymes from harming gluten?

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heated milk

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buttermilk

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contains lactic acid rather that lactose.

Front 28

types of leaveners

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chemical
biological
mechanical

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chemical leaveners

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baking soda
baking powder
baking ammonia

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biological leaveners

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yeast

Front 31

mechanical leaveners

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steam

Front 32

how do mechanical leaveners work

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increase size of air cells to expand structure of baked goods.

Front 33

what makes up air cell walls

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gluten and egg proteins

Front 34

how are air cells formed

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formed in mixing process

Front 35

how do air cells assist in leavening process.

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leavening gases are trapped in air cells that are formed in the mixing process. as gases expand or are created by leaveners or heat the cells expand. cell walls are formed by gluten and egg proteins, as proteins set, they trap gasses and form the crumb .

Front 36

yeast is found where

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naturally in the air and added intentionally

Front 37

how does yeast work

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fermentation: yeast produces enzymes that change complex sugars into simple sugars, then simple sugars are changed into CO2 gas and alcohol.

Front 38

yeast are inactive at what temperature?

Back 38

34℉

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yeast do what from 60-70℉

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slow action

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at what temperature do yeast grow best

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70-90℉

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yeast reaction slows above what temperature?

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100℉

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yeast die at what temperature

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140℉

Front 43

fresh yeast

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moist and perishable; crumble and add in directly or soften in warm water.

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active dry yeast

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must be dehydrated with at least 4 times it's weight in water. contains dead yeast cells due to drying process.

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instant dry yeast

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does not need to be dehydrated works well in short fermentation formula.

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osmotic dry yeast

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sugar can attract too much water and inhibit yeast fermentation.

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baking soda

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sodium bicarbonate; releases CO2 in presence of moisture and acid; does not require heat; bake right away or leavening will be lost.

Front 48

baking powders

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baking soda + acid; single-acting=require only moisture to act; double-acting = will release some gas when cold , but need heat for a complete reaction.

Front 49

baking ammonia

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ammonium carbonate and ammonium bicarbonate; decomposed to produce CO2 gas; released quickly, but needs to be done in small batters.

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creaming

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process of beating fat and sugar together to incorporate air.

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foaming

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process of beating eggs with or without sugars to incorporate air

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water expands to ---- x it's original volume when it turns to ____

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1,100 times it's original volume when it turns to steam.

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Eggs are the ________ _______ of the SLLEFF products.

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most expensive.

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function of eggs

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structure builders
emulsifiers
leaveners
shorteners
provide moisture
provide flavor and color
provide nutritional value

Front 55

how do eggs provide structure

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through protein coagulation

Front 56

how do eggs emulsify a batters/ dough

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yolks contain natural emulsifiers to produce smooth batters

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how do eggs act as leaveners

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beaten eggs incorporate more air.

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how do eggs act as shorteners

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fats in yolks shorten products by inhibiting some gluten production.

Front 59

Eggs provide moisture how

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Eggs are mostly water; make sure to account for moisture in products.

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Eggs provide color by___

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yellow from yolks as well as Browning of cooked egg proteins.

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what nutritional value do eggs add

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proteins, iron, fat and several vitamins.

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6 pts of an egg

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yolk
white
shell
air cell
chalazae

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egg yolk

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fat and proteins; high in iron; weight approx .5 oz

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thick and thin egg whites

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albumin, low fat, silver, weight approx 1oz

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egg shell

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protective cover; loses moisture; absorbs odors

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egg air cell

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provide air to egg as well as cushions egg in shell

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chalazae

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strands that hold egg in center of shell

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what should a fresh egg look like

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you want a firm white and yolk that stands up high when broken on to a flat surface.

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how are eggs graded?

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AA A and B

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to be jumbo a carton of eggs must weigh?

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30oz

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27 oz carton of eggs are what size

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extra large

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carton of large eggs weigh what

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24oz

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carton of medium eggs weigh what

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21oz

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carton of small eggs weigh what

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18oz

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how many eggs does it take to make a pound?

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9.5

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one whole egg weighs what

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1.67oz

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how many egg whites does it take to make a pound

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16

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how many yolks does it take to make a lb

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24

Front 79

function of flour

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structure
absorbs liquid
contributes flavor
contributes color
nutritional value

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flour adds structure by

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provided through gluten development

Front 81

why is it important that flour absorbs moisture

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driers are important in the baking process and help bind ingredients together

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6 classes of wheat

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hard red winter
hard red spring
hard white
soft white
soft red winter
durum

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hard red winter wheat

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used primarily for bread flour, high proteins.

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hard red spring wheat

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highest protein

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hard white wheat

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high protein; grown in small quantities for bread flour.

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soft white wheat

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low protein used for pastries, cakes ect

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soft red winter wheat

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low protein used in cakes and pastry flour

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durum wheat

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hard wheat also known as semolina, used in pastas

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steps to milling wheat

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1 separate endosperm, from bran and germ
2 grind endosperm into fine powder

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bread flour

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11-13% protein, sometimes has malt flour added

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high gluten bread flour

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used in hard crusted products; pizza and bagels. 14% protein

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cakes flour

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soft smooth texture, pure white color 8% proteins

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pastry flour

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slightly stronger than cakes flour , creamy white color, 9% protein

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ap flour

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10-11.5% protein used a lot when food costs or storage are of concern.

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durum flour

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12-16% protein

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self rising flour

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baking powder and salt added

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whole wheat flour

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whole kernel ground and used, 12-13% proteins, brand breaks gluten strands

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brand flour

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flour with added brand flakes

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cracked wheat

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meal of coarse ground wheat kernels

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flour treatments and additives

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enzymes, aging and bleaching agents, nutrients, dough conditioners, vital wheat gluten.

Front 101

enzymes added to flour

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amylase or diastse helps to break starch down into sugar for yeasty beasties.

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aging and blanching agents added to flour

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bromates and ascorbic acid mature gluten, chlorine bleaches flour and matures gluten

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nutrients added to flour

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iron and b vitamins

Front 104

dough conditioners

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improve gluten development, aid yeast fermentation, delay staling

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vital wheat gluten

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75% gluten by weight

Front 106

parts of wheat

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germ

Endosperm

bran

Front 107

Wheat Germ

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Seed of wheat kernel, will become a wheat plant if sprouted; High in fat

Front 108

Endosperm

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white, starchy part of the wheat kernel; ground into flour; starch, moisture, fat , sugar, mineral and other components

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Bran

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hard outer covering; high in fiber, b vitamins, fat, protein and minerals

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two proteins that create gluten

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Glutenin and gliadin

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How is gluten created

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when glutenin and gliadin are combined with water and agitated

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What does gluten do?

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provides the basic structure of baked goods; holds all other ingredients in suspension; surrounds air cells

Front 113

flour grades

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patent flour

clear flour

straight flour

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Patent flour

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1st stream; highest grade; interior of the endosperm

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Clear flour

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endosperm left after patent flour is removed

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straight flour

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made from entire endosperm; combines all streams of the milling process

Front 117

extraction

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amount of flour milled from a given amount of a grain

Front 118

parts of flour

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starch

protein

moisture

gums

fats

ash

pigments

Front 119

Starch in flour

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complex carbs; absorb water and swell during mixing;some break down to sugar to feed yeast.

Front 120

what percent of flour is starch

Back 120

68-76%

Front 121

What part of flour is protein

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6-18%

Front 122

protein in flour

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80% of protein in flour is gluten; amylase/diastase breaks down starch into simple sugars

Front 123

Moisture in flour

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11-14%

Front 124

Gums in flour

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2-3% Pentosans absorb 10-15x their weight in water

Front 125

fats in flour

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1% spoil quickly

Front 126

ash in flour

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natural mineral content in flour

Front 127

pigments in flour

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carotenoids; orange-yellow in color; oxygen will bleach with time

Front 128

what % of protein is good for mechanized processes

Back 128

13.5%

Front 129

flour with 10.5-12% protein is best for what type of processing

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hand made doughs

Front 130

Corn meal

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no gluten forming proteins; high in other proteins

Front 131

spelt flour

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conains gluten proteins; rich in dietary proteins; great for vegetarian diets

Front 132

oats

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some glutenin and gliadin, but dont form gluten structure, many varieties

Front 133

buckwheat

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a seed not a grain, used for pancakes, crepes etc

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soy

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legume not a grain, high in fat and protein

Front 135

rice

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most often used gluten free flour

Front 136

rye flour

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does not contain enough glutenin to form gluten on its own; general do a 25-45% rye to 60-75% wheat flour mix; range from light to whole rye; rye meal and rye blend are also available

Front 137

major functions of fats

Back 137

provide tenderness

provide flakiness in broken and laminated dough

assist in leavening

contribute moistness

contribute flavor

prevent staling

Front 138

Minor functions of fats

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contribute color

provide fine crumb

add creaminess

conduct heat

provide bulk to icing and fillings

promote smoothness

blend flavors-masks off flavors

Front 139

fats provide tenderness by..

Back 139

coat structure builders

Front 140

fats assist in leavening by

Back 140

incorporating air cells through creaming

Front 141

how do fats contribute color

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milk solids brown during baking

Front 142

how do fats provide finer crumb

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incorporate smaller air cells

Front 143

shortening

Back 143

any group of solid fats, usually white and tasteless that are specially formulated for baking

Front 144

regular shortening (aka plastic shortenings)

Back 144

made of varying degree of hardness; have a great creaming ability, melt at high temps

Front 145

oils

Back 145

liquid fats; not often used as shortening bc they spread too much; generally reserved for heat transfer or release agents; some cakes call for oils as the fat

Front 146

lard

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rendered pig fat; great plasic quality, not often used after development of medern shortenings

Front 147

high ratio plastic shortening

Back 147

devised for use in batters with a high ratio of sugar and liquid to flour; contain added emulsifiers, does not cream well

Front 148

high ratio liquid

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less hydrogenated and pourable; effective in high ratio cakes due to added emulsifiers make mixing easier

Front 149

how to store fats?

Back 149

air tight containers

Front 150

emulsion

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uniform mixture of two normally unmixable substances

Front 151

Saturated fat

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fatty acids are made of long chains of carbon atoms with hydrogen atoms attached if all carbons have hydrogen, the fat is saturated; sold at room temp

Front 152

unsaturated fat

Back 152

fatty acids are made of long chains of carbon atoms with hydrogen atoms attached if some carbons do not have a hydrogen the fat is unsaturated; liquid at room temp

Front 153

margarine

Back 153

made from hydrogenated fats; added flour, emulsifiers, and coloring agents, butter flavored shortening

Front 154

butter

Back 154

made from sweet cream, available salted and unsalted

Front 155

uses of starches

Back 155

used to thicken products

Front 156

Cornstarch

Back 156

sets up almost like gelatin when cooled

Front 157

waxy maize

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modified food starch, do not break down when frozen; set up clear

Front 158

Instant starches

Back 158

precooked so they thicken cold liquids without further cooking

Front 159

gelling agents

Back 159

gelatin

Front 160

gelatin

Back 160

water soluble protein extracted from animal connective tissue; proteins form long strands that trap liquid and keep it from flowing

Front 161

pectin

Back 161

vegetable based gum makes a clear gel; needs an acid or sugar to gel completely

Front 162

tree nuts

Back 162

almonds

brazil nuts

cashews

chestnuts

coconut

hazelnut

macadamia nuts

pecans

pine nuts

pistachios

walnuts

Front 163

Kernel paste

Back 163

peanut, walnut and almond

Front 164

marzipan

Back 164

almond paste with powdered sugar

Front 165

praline paste

Back 165

hazelnut paste

Front 166

citric acid

Back 166

found in citrus fruits; used to make candy sour, used in cheese making

Front 167

lactic acid

Back 167

found in milk

Front 168

tartaric acid

Back 168

found in wine (cream of tartar)

Front 169

Acetic acid

Back 169

found in vinegar

Front 170

malic acid

Back 170

found in apples

Front 171

acids in baked goods do what.

Back 171

help in the leavening process, help sugars resist crystalization, help curlture milk processes

Front 172

what plant does cocoa come from

Back 172

theobrama cacao tree

Front 173

cocoa beans consist of what two parts

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cocoa powder and cocoa butter

Front 174

couventure

Back 174

fr for coating; finest chocolate you can get

Front 175

tempering

Back 175

process for preparing couverture for use

Front 176

white chocolate

Back 176

contains no cocoa; cant legally be called chocolate.