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Food Science - Exam 3

Terms in this set (116)

6 bakeshop ingredients
Flour
Leavening
Sugar
Fat
Liquid
Flavor Additives
Milling of Flour
Husk is removed
Kernels are cracked by rollers
Bran and germ removed via sifting/separation
Remaining endosperm is ground into flour
Function of flour in baked goods
Provides structure via starch and protein
Function of starch in providing structure
Absorbs moisture during baking which gives structure to final product
Gelatinization
Disruption of starch's molecular structure which allows for absorption of water in the presence of heat
What proteins are in starch?
Glutenin and Gliadin
Function of protein in providing structure
Forms tough, rubbery network of water held in coiled proteins. Also known as gluten network.
Purpose of gluten formation in baked goods
Its plastic and elastic nature gives rise to breads enabling the dough to retain trapped gases. Responsible for volume and texture.
Image Glutenin + Gliadin + water = Gluten
Wheat flour proteins
Gliadin, Glutenin, Non-Gluten
Gliadin & Glutenin are dough forming
Non-Gluten proteins are non-dough forming
Function of Non-Gluten Proteins
Contribute to overall sensory properties of product, but NOT textural properties.
Two Steops of Gluten Development
1) Hydration of proteins
2) Manipulationof proteins
Flour without moisture will not develop gluten
Why kneading is important?
It allows for the formation of disulfide bonds between the gluten strands. These are strong bonds that trap CO2 and leavening gases.
Keys to Controlling Gluten
Type of Flour (higher protein in flour, higher gluten formation)
Amount of Water
Amount and Dispersion of Fat
Mixing and manipulation of dough (over kneading creates toughness)
Acidic ingredients
How does fat affect gluten formation?
Fat coats the flour particles excluding water from coming into contact with proteins
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