FD SC 4070 Lecture Notes - Lecture 1: Brown Sugar, Sour Cream, Staling

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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.

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