Term
| An example of a drier in baked goods is |
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Definition
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Term
| Hydration is the process where |
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Definition
| large molecules attract and bond to water, becoming suspended by the water |
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Term
| If sugar remains as undissolved crystals after cookie dough is mixed, |
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Definition
| it will not be available to moisten and tenderize the cookies |
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Term
| Two roles water plays during the mixing of batters and doughs is to |
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Definition
| adjust temperature and adjust consistency |
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Term
| One way butter and margarine contribute to the leavening of baked goods is that each melts when heated and |
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Definition
| releases trapped air and water, which expand in volume |
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Term
| One way butter and margarine contribute to tenderizing in baked goods is that each melts when heated and |
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Definition
| coats structure builders, interfering with the formation of structure |
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Term
| In general, the later a fat melts, the more it |
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Definition
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Term
| When starches absorb water and expand, the process is called |
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Definition
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Term
| When gases expand in the oven, they contribute to leavening in baked goods. Besides leavening, expanding gases also |
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Definition
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Term
| Before browning occurs, a hard, often crisp, crust forms on baked goods. This occurs because, as they bake |
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Definition
| moisture and other gases evaporate from the surface of the baked good |
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Term
| When sugars break down in the presence of proteins, the process is called |
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Definition
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Term
| An important tenderizer in baked goods is |
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Definition
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Term
| Egg and gluten proteins stretch and coagulate during the baking process. The result is the |
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Definition
| formation of structure that sets the final volume and shape of baked goods |
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Term
| An example of a dangerous pathogenic microorganism is |
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Definition
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Term
| At high temperatures (about 160–180oF, 70–80oC), enzymes |
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Definition
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Term
| A dark color and "baked" flavor forms on the crust of baked goods because |
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Definition
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Term
| Because of carryover cooking, products must be |
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Definition
| removed from the oven before—not when—they are baked to perfection. |
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Term
| The major cause of staling of baked goods is the presence of |
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Definition
| starch molecules bonding and solidifying, forming a dry, crumbly texture |
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Term
| Name the three main structure builders in baked goods. |
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Definition
| Gluten proteins, egg proteins, and starch |
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Term
| Name and describe the three main things that happen when gases evaporate from baked goods during the baking process. |
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Definition
| A dry hard, often crisp (but still white) crust forms as moisture evaporates off the surface of baked goods; there is weight loss as the moisture evaporates; and flavor changes as many volatile aromas evaporate |
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Term
| Provide an example of an enzyme and briefly explain what this enzyme does. |
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Definition
| Amylase (diastase) is an enzyme that breaks down starch into sugar |
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Term
| Provide four examples of microorganisms. |
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Definition
| Yeast, mold, bacteria, viruses |
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Term
| Why is starch more important to the final structure of muffins than it is to that of crisp, dry cookies? |
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Definition
| There is not enough water in cookie dough to allow for much, if any, starch gelatinization. Unless starch gelatinizes, it does not provide structure |
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