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Lab 5: Yeast Breads
Terms in this set (12)
Yeast breads take considerably longer to prepare because yeast is much slower at producing leavening gases than the leavening agents used in quick breads. Yeast is primarily responsible for the desirable aromas associated with yeast breads.
1. Baked products rise because the protein gluten in flour is able to trap and retain gases produced by leavening agents. Highly refined flours like cake and pastry flour contain more starch and less gluten than more unrefined flours like bread flour. Whole wheat flour is high in gluten but typically rises less than more refined flours because the dietary fiber in whole wheat flour interferes with rising.
2. The manipulation of dough by stirring or kneading allows strands of gluten to come together to form networks that are better able to trap leavening gases.
3. The leavening in yeast breads is provided by the fermentation of sugars by yeast to produce carbon dioxide and alcohol (C6H12O2 + O2 + yeast -> CO2 + C2H5OH). Fermentation is a slow process, and the leavening of yeast breads takes much longer than quick breads.
4. Yeast contains enzymes which can convert the disaccharides sucrose and maltose into the monosaccharides glucose and fructose. Yeast contains another enzyme called zymase which is responsible for converting glucose and fructose into carbon dioxide. Yeast cannot ferment lactose, but can slowly remove glucose units from starch if fermentable sugars are not available.
Which flour produced the best overall bread?
Which flour produced the worst overall bread? Why?
Rye Flour because it is so dense that it doesn't trap any gases while baking.
How could rye bread be made into a lighter product?
Rye bread can be made into a lighter product by combining it with a lighter flour such as all-purpose flour.
Which flour produced the highest raw gluten ball?
Which flour produced the shortest raw gluten ball? Why?
All-Purpose Flour because its high in starch but low in protein.
Which flour produced the greatest % change in height?
Which flour produced the least % change in height? Why?
Whole Wheat Flour because although wheat flour is high in gluten, its dietary fiber content interferes with its capability to rise higher than more refined flours such as gluten and all-purpose flour.
Why do you think gluten flour would not be appropriate for making bread?
Gluten flour would not be appropriate for making bread because its texture is dense and rubbery. It will give you a crispy exterior texture, but the texture of the interior will be rubbery.
What leaven is used in making gluten balls?
What is a "nocebo"?
The nocebo effect is the opposite of the placebo effect, in which, instead of feeling healthy because of a "placebo pill"a person starts to worry that they have a health problem just because others have it.
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