Studied by 11 peopleFlour
The basis and structure of all baked goods that contain it
gluten is
the rubbery substance formed when mixing flour with water
how is flour catagorized?
-Kernel type -harvest time
what are the three parts of a wheat kernel?
-bran -germ -endosperm
functions of water
-regulates dough consistency -controls the temperature of dough -helps form gluten
hydration
the amount of water in dough
yeast functions
fermentation
fermentation is
yeast converting sugar into carbon dioxide gas & alcohol
fermentation needs
food, warmth, and moisture
when does yeast die?
138F
fresh
creamy and white
active dry
granular
instant
creates a quick rise time
what is the 4th type of yeast and what is it most commonly used to produce
wild yeast, used to produce sourdough
salt functions
-enhances flavor -regulates enzyme & yeast activity -strengthen & tighten gluten -increases shelf life due to its hygroscopic nature
can salt types be used interchangeably
no
examples of enricher ingredients
-fats -eggs -milk -sweeteners
purpose of enricher ingredients
any additional ingredient that affects color, texture, and flavor
hard lean dough contains
less than 1% of sugars and fat (hardly any enrichers)
hard lean dough characteristics
dry, chewy crumb and a hard crust
soft medium dough contains
6-10% sugar and fat
soft medium dough characteristics
elastic texture, tears easily
sweet rich dough contains
up to 25% fat and sugar
characteristics of sweet rich dough
soft, heavy, rich texture
a rolled in fat yeast dough has
fat incorporated through folding or rolling
characteristics of rolled in fat yeast dough
rich, flakey
hard lean dough ex;
baguette, bagel
soft medium dough ex;
white bread, focaccia
sweet rich dough ex;
brioche, cinnamon bun
rolled in fat yeast dough ex;
croissant
Note
Flashcard