FD SC 4070 Lecture Notes - Lecture 1: Brown Sugar, Sour Cream, Staling
Document Summary
Yeast bread bread made with yeast, which produces carbon dioxide gas through the process of fermentation, causing the bread to rise. Quick bread bread leavened with air, steam, and/or carbon dioxide from baking soda or baking powder. Crumb the texture of a baked product"s interior: partially created during baking by the number and size of air cells, degree of starch gelatinization, amount of protein coagulation. Flour provides structure, texture, and flavor to baked products: whole wheat nuttier than regular white. Starch is one compound that strengths the baked item through gelatinization: contributes to crumb, can be broken down into dextrin, malt, and glucose by amylases. Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading a handful of dough under cold running water. Washes away the water soluble proteins and frees the starches.