The Baking Process

Front 1

solid fats mixed into dough or batter trap what?

Back 1

air
water
some leavening gases

Front 2

when fats melt, what is released?

Back 2

air, water and some leavening gases

the water turns to steam, which contributes to leavening

Front 3

most fats melt between what temps?

Back 3

90-130

Front 4

why do gases released early in the baking process escape?

Back 4

the structure isn't set enough to trap all of them

Front 5

why doesn't puff pastry made with butter bake off as high as pastry made with shortening?

Back 5

butter has a lower melting point, so the structure isn't set before the fat melts off

Front 6

what are mostly responsible for leavening baked goods?

Back 6

carbon dioxide gas, released by action of yeast and baking powder and baking soda;

air, incorporated during mixing;

steam, formed during baking

Front 7

as gases are heated, what do they do?

Back 7

expand, which causes leavening

Front 8

what forms gases rapidly when first placed in the oven?

Back 8

yeast
baking powder

steam is also formed as moisture is released

Front 9

as the product rises, what happens to the cell walls?

Back 9

they get thinner as they are stretched by expanding gases

this tenderizes

Front 10

yeast dies at what temp?

Back 10

140

Front 11

production of steam continues throughout the baking process

Back 11

true

Front 12

as gases are formed and expand, what are they trapped in?

Back 12

a stretchable network formed by proteins - primarily gluten and sometimes egg protein

Front 13

which two proteins are responsible for structure of most baked goods?

Back 13

gluten

egg

Front 14

Gluten and egg proteins only provide structure when what happens?

Back 14

they are heated enough to coagulate

Front 15

when coagulation is complete, what happens to the air cells?

Back 15

they can no longer expand and the product stops rising

Front 16

what happens to water when coagulation is complete?

Back 16

much that bonded with protein during mixing is released and either evaporates or is absorbed by starch

Front 17

once the protein structure is completely coagulated, the baked item can do what?

Back 17

hold its shape

Front 18

what factors affect the temp at which coagulation happens?

Back 18

presence of sugar and fats

Front 19

most proteins are completely coagulated by what temp?

Back 19

185

Front 20

what happens if the oven temp is too high?

Back 20

coagulation starts too soon, before expansion of gases reaches peak.

Result: poor volume, split crust

Front 21

what happens to coagulation if oven is set too low?

Back 21

proteins don't coagulate soon enough, and the product may collapse

Front 22

what molecules make up the majority of most baked goods?

Back 22

starch

Front 23

what does starch give to a baked product?

Back 23

bulk to the structure - they are not strong enough to support the structure by themselves

Front 24

starches make a softer structure when baked than what?

Back 24

proteins

Front 25

softness of a crumb of baked bread is due to?

Back 25

largely to starch.

Front 26

the more protein in a bread dough, the more what?

Back 26

chewier the bread will be

Front 27

what do starch molecules do during mixing?

Back 27

attract and bond to water

Front 28

why is the interior of baked doughs fairly dry but unbaked doughs are moist?

Back 28

starch molecules have bonded to any available water during baking

Front 29

the process of water bonding to starch is called?

Back 29

gelatinization

Front 30

at what temp does gelatinization begin?

Back 30

when interior reaches about 105 and continues until about 200

Front 31

does all of the starch gelatinize when baked?

Back 31

no

depends on how much water is available

Front 32

if water turns to steam before proteins coagulate, what does it contribute to?

Back 32

leavening

Front 33

in yeast products, what is produced by fermentation of the yeast?

Back 33

alcohol in the form of gas

Front 34

what is a result of loss of moisture?

Back 34

beginning of crust formation

as moisture is lost from the surface, it becomes harder

Front 35

crust begins to form even before what?

Back 35

browning

Front 36

what does injecting steam into an oven do for the crust?

Back 36

delays crust formation by delaying browning on the surface

Front 37

delaying crust formation allows the bread to do what?

Back 37

continue rising

Front 38

loss of moisture continues even after what step?

Back 38

after product is removed from the oven, as it cools

Front 39

do you need to account for loss of moisture during scaling for baking?

Back 39

yes

Ex: for a one-pound loaf, scale 18 ounces of dough

Front 40

what factors can affect weight loss from lost moisture?

Back 40

baking time
proportion of surface area to volume
whether item is baked in pan or directly on hearth

Front 41

browning cannot occur until the surface temp rises to about what?

Back 41

300

Front 42

when does browning occur?

Back 42

when chemical changes occur to starches, sugars and proteins

Front 43

caramelization involves only the browning of what?

Back 43

the sugars

Front 44

what causes most of the crust browning of baked goods?

Back 44

Maillard reaction

Front 45

what happens in the Maillard reaction?

Back 45

proteins and sugars together are subjected to high heat.

it also happens on the surface of meats and other high-protein foods

Front 46

what contribute to the flavor and appearance of a baked item?

Back 46

caramelization

Maillard browning

Front 47

what ingredients increase browning?

Back 47

milk
sugar
eggs

Front 48

what is one of the first things that happens when baked goods go into the oven?

Back 48

fats melt

Front 49

what affects the temp at which the fat will melt when the dough/batter is first in the oven?

Back 49

its melting point

Front 50

melting fat contributes to what?

Back 50

leavening

Front 51

why do many fats provide more volume and flakiness than butter?

Back 51

because they have higher melting points

Front 52

fats with too high a melting point may have what?

Back 52

a waxy, unpleasant mouthfeel

Front 53

which fat is designed to have a high melting point for maximum volume and flakiness?

Back 53

puff pastry margarine

Front 54

fats increase what by moving around in doughs?

Back 54

tenderness

Front 55

fats that melt early in the baking process tenderize more than those that melt later. Why?

Back 55

they have more time to coat the structure builders

Front 56

liquid oil tenderizes more than solid fat why?

Back 56

because the oil begins coating structure builders during the mixing phase.

Front 57

too much thinning of a batter can be a bad thing why?

Back 57

cake batter becomes so thin that it collapses or forms thin tunnels as it bakes

Front 58

what are the 3 most important leavening gases in baked goods?

Back 58

air
steam
carbon dioxide

Front 59

as temps rise, where do gases move to?

Back 59

to the air cells that were formed during mixing, enlarging them

Front 60

heat causes gases to do what?

Back 60

expand

Front 61

undissolved sugar crystals present at the start of baking do what?

Back 61

help thicken and solidify batters and doughs

Front 62

when undissolved sugar crystals heat up, they dissolve in water that is present, forming what?

Back 62

a sugar syrup

Front 63

dissolved sugar in syrup does what to cookies?

Back 63

increases spread

Front 64

sugar syrup does what to batters and doughs?

Back 64

thins it out at about 160 temp

Front 65

dissolving sugar thins out cake batter in the oven, making it more susceptible to what?

Back 65

collapse or tunneling

Front 66

once bread is baked, its structure is built as much or more on what?

Back 66

starch compared to gluten

this is because gluten gets stretched so much, it breaks

Front 67

boiling water does what to the surface of a bagel?

Back 67

gelatinizes the starch, making it shiny in appearance, and soft

Front 68

starch gelatinization occurs when?

Back 68

starch granules absorb and trap water as they are heated

Front 69

starch granules swell to a larger size and soften when what?

Back 69

absorbing water and being cooked

Front 70

Swelling of starch granules happens at what temp?

Back 70

120

Front 71

even when enough water is present, what ingredients increase the temp of starch gelatinization?

Back 71

sugars
fats

Front 72

starch gelatinizes at a lower temp in sweet, rich bread dough that is high in sugar and fat than in lean dough, true or false?

Back 72

false. It gelatinizes at a higher temp

Front 73

once starch gelatinization is well under way, final volume and shape are set, true or false?

Back 73

true

a baked product can hold its shape but it still has a wet, doughy texture, little color and an off taste in this state

Front 74

how much starch is in bread flour, which is considered low in starch?

Back 74

70%

Front 75

what 2 ingredients evaporate to a gaseous state when heated?

Back 75

alcohol
vanilla

Front 76

all yeast-raised baked goods have a measurable amount of alcohol, true or false?

Back 76

true

Front 77

what else do baked goods lose as they lose moisture?

Back 77

weight

Front 78

as gases escape you get what kind of change?

Back 78

change in flavor

Front 79

Why is carbon dioxide and other gases lost in small amounts as temps warm above room temp?

Back 79

cell walls are wet and not completely solid, so the network of proteins allows gas movement

Front 80

what 2 elements are associated with the taste of raw dough?

Back 80

alcohol
carbon dioxide

Front 81

once a dry, hard crust forms, bread no longer does what?

Back 81

expands in volume

even if gases inside continue to expand and may crack the surface

Front 82

injecting steam during bread baking helps do what?

Back 82

keep the surface moist and flexible so it can rise for longer time.

Result is: higher, lighter, less dense

Front 83

bread cooked in a microwave is what?

Back 83

it doesn't brown well and tastes flat

the outside surface doesn't get hot enough, so you don't get good Maillard reaction for browning

Front 84

as long as water evaporates off the crust, evaporative cooling keeps the bread surface from doing what?

Back 84

rising in temp

Front 85

Maillard reaction contributes to a wide range of browned items, including . . .

Back 85

toasted nuts
roast beef and other meats
baked bread

Front 86

what is carryover cooking?

Back 86

the continued cooking that happens in a baked good even after it's out of the oven and cooling at room temp

Front 87

as a baked product cools, sugars recrystallize on crusts with low moisture and high sugar, resulting in . . .

Back 87

a desirable, crunchy crust

Front 88

starch bonding is called what?

Back 88

retrogradation

Front 89

as a product cools, fats resolidify and greasiness does what?

Back 89

decreases

Front 90

at what temp does fat melt?

at what temp does yeast die and proteins begin to coagulate?

Back 90

90

140

Front 91

at what temp does a baked good transform from a foam to a sponge?

At what temp does baking powder release?

Back 91

160

170

Front 92

At what temp does starch begin to gelatinize?

At what temp do starch granules begin to swell?

Back 92

105

120

Front 93

At what temp does browning occur?

Back 93

300

Front 94

because of carryover cooking, baked goods must be watched carefully and removed before what?

Back 94

before they finish baking

Front 95

the period after baking can be divided into 2 - what are they?

Back 95

cooling

staling

Front 96

moisture continues to escape even after a product comes out of the oven.

Back 96

true

Front 97

when cooling, gases inside a baked good do what?

Back 97

contract

Front 98

if a product is underbaked, the contraction of the gases may cause what?

Back 98

collapse

Front 99

during cooling, moisture content tries to equalize throughout the baked good, which can cause what?

Back 99

crisp crusts gradually get softer

Front 100

what is staling?

Back 100

the change in texture and aroma of baked goods due to change of structure and loss of moisture by starch granules

Front 101

stale baked goods are what?

Back 101

they have lost their fresh-baked aroma

firmer, drier, more crumbly

Front 102

starch retrogradation begins as soon as a product starts cooling, and as starch molecules bond, the starch forces out moisture, even when breads are tightly wrapped

Back 102

true

Front 103

what is more rapid at refrigerator temp?

Back 103

starch retrogradation; don't store breads in fridge

Front 104

how can chemical staling be partially reversed?

Back 104

via heat

Ex: breads, muffins, coffeecake can be refreshed briefly in oven

Front 105

what is the opposite of staling?

Back 105

loss of crispness caused by absorption of moisture

Front 106

what 3 main techniques can be used to slow staling?

Back 106

protecting the product from air (wrapping bread in plastic or covering cake with icing)

adding moisture retainers to the formula such as fats and sugar

freezing