NUTR 119 Study Guide - Midterm Guide: Buttermilk, Condensed Milk, Lactose Intolerance
Nutrition 119 Exam #3:
The optimal temperature for yeast development → 70-90 degree Fahrenheit
What temperature is yeast killed at → 140 degrees
Fermentation → process when yeast is acting on the carbohydrate and produces CO2
Leavening agents → yeast, baking powder, air, steam
Example of physical leavener → incorporation of air by beating
Baking soda can be used as a leavening agent when → the agent contains acid
Which of the flours are the strongest → bread flour
T/F: French bread, rye bread, hard rolls, whole wheat are all lean products → True
Gluten is a → wheat protein
Role of gluten → gives strength and structure to baked goods
Factors for controlling gluten → flour selection, shortening selection (stretches the strand), liquid
method
Salt is used in baking goods because → improve flavor, strengthen gluten, and controls
fermentation
Any fat used in baking is called shortening because it shortens → gluten strands
An over fermented dough → collapses
Proofing → a continuation of the fermentation process
T/F: overproofing a bread results in coarse texture and loss of flavor → true
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Document Summary
The optimal temperature for yeast development 70-90 degree fahrenheit. What temperature is yeast killed at 140 degrees. Fermentation process when yeast is acting on the carbohydrate and produces co2. Leavening agents yeast, baking powder, air, steam. Example of physical leavener incorporation of air by beating. Baking soda can be used as a leavening agent when the agent contains acid. Which of the flours are the strongest bread flour. T/f: french bread, rye bread, hard rolls, whole wheat are all lean products true. Role of gluten gives strength and structure to baked goods. Factors for controlling gluten flour selection, shortening selection (stretches the strand), liquid method. Salt is used in baking goods because improve flavor, strengthen gluten, and controls fermentation. Any fat used in baking is called shortening because it shortens gluten strands. Proofing a continuation of the fermentation process. T/f: overproofing a bread results in coarse texture and loss of flavor true.
