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| The ability of a flour to absorb water. |
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| An acid in sourdough culture and sourdough bread. It develops best under cool and stiff dough conditions. Along with lactic acid, it provides the sour taste in sourdough bread. |
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| Organic compounds that contribute to bread flavor and aroma. |
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| The outermost layer of the endosperm, generally removed with the rest of the bran prior to milling. |
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| aka Chopin alveograph, a testing instrument that is used to measure the relative strength and baking ability of a sample of flour. |
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| Enzymes present in cereal grains that convert starches to sugars and dextrins. |
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| Flour oxidant, added at mill or by baker, the increased elasticity and volume of the bread. |
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| Charred remains after a flour sample is incinerated. Indication of not only mineral content but also shows what portion of the grain has been milled. Flour with low ash shows was milled close to center of endosperm. Whole grain has highest reading. |
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| Method for mixing breads. Developed by Raymond Calvel. Flour and water (and sometimes yeast) are mixed lightly and allowed to rest before the remaining ingredients are added. Adds to extensibility, volume and flavor. |
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| Chemical agent that is added to flour the artificially oxidizes the flour and increases loaf volume. |
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| Standard method of calculating the ration of ingredients in a bread formula. Assumes flour is at 100% and other ingredients are expressed as a portion of the flour. |
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| coiled or woven basket, sometimes lined with linen used for final proofing of bread. |
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| bleaching agent chemically oxidizes and whitens flour. |
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| Italian term for preferment, can be loose or stiff. Flour, water, small yeast. |
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| adding benzoyl peroxide or chlorine gas to flour to chemically oxidize and whiten it. |
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| Outermost edible layer of wheat. Minerals. |
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| chemical additive that matures wheat flour and increases loaf volume. |
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| Combination of sugar and heat that contributes to the browning of the crust of bread. Surface temps 300-400F |
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| Piece of ripe sourdough culture, kept aside before the final dough mixing in order to keep culture. |
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| A gas added during milling that whitens flour. Used with cake flour. |
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| Flour milled from the outside of the endosperm. |
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| linen used to hold bread during final proofing. |
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| the inner portion of a loaf of bread. |
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| Flemish style of naturally leavened bread made with whole wheat flour. |
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| Complex carb in flour starch (related to glucose) that is produced by amylase. |
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| malt that has active amylase enzymes in it. |
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| Hard wheat, high protein, golden color. Semolina made from it. |
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| ancient 'one seed' wheat, from 12000 years ago Fertile Crescent. |
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| Ability of doughs to spring back after being stretched. Contributes to volume and loaf structure. Glutenin contributes to it. |
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| Ancient grain 12000 years old from Fertile Crescent |
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Definition
| innermost starchy portion of a cereal grain. Gluten forming protein in wheat flour are located in the endosperm. |
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| The ability of a dough to be extended or stretched in wheat flour. Gliadin contributes to it. |
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| The % of flour extracted from the grain once bran and germ are removed. Typically 72% for white flour. |
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| test performed on flour sample that measures the degree of amylase activity. |
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Definition
| Brioche dough, pastry cream, candied almonds |
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Definition
| Alcace version of brioche in fluted mold with raisins and almonds |
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Definition
| brioche in bread mold with 8 lumps on top |
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Definition
| Brioche with creme fraiche and muenster cheese tart |
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| 50% flour to butter by weight |
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| Thick batard with a split down middle |
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| Batard shape with 3 points on each end |
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| Criss Cross pattern on top |
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| Looks like a hershey's kiss |
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| 6 balls formed in a circle with hole in center |
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Definition
| pate fermentee, poolish, biga, levant (sourdough not one for this class |
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Term
| speed up fermentation? 6 ways |
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Definition
| Increase temp, yeast, sugar Decrease salt, add acid, use a chem/additive, adjust punch down times |
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Term
| Essential ingredients for bread |
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Definition
| water, flour, yeast and salt |
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Definition
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Term
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Definition
| starch and sugar = alchohol and Co2 |
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| when 4 ing. in bread are mixed and allowed to rest, what happens? (3 things) |
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Definition
CO2 produced, leavening dough
Dough matures, gluten develops, becomes elastic
Dough able to hold gas produced. |
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Term
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Definition
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| functions of yeast in bread dough? (3) |
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Definition
Leaven dough
Develop flavor
mature dough |
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Term
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Definition
Mix, first rise (90 min), 2nd rise (45 min), bench (15 min), scale, round, int. proof (15 min), mold/shape, proof, bake
btw, cooling and storing the last 2 :) |
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| alpha and beta amylase are responsible for? |
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Definition
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| protese enzyme does what? |
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Definition
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| amino acids in gliadin and glutenin do what? |
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Definition
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1 clean up stage, clears sides of bowl
2 development stage (window pane test) |
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| purpose of punching down down? |
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Definition
1 assures uniform fermentation
2 redistrubutes gasses
3 matures dough |
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| weight lost during baking? |
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Definition
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Term
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Definition
Helps contain gas
redistributes gas for more uniform product |
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Term
| Ideal temp and humidity for proofing? |
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Definition
| no more than 95F and humidity 80% |
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Term
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Definition
streak marks
sticky
blisters |
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Definition
| dough with added chem/add that speed up fermentation |
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Definition
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Definition
| equal weight flour/water small amount yeast. 100% hydration, wet dough, no salt |
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Definition
| 50-60% hydration, small amount yeast, no salt, stiffer dough |
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Term
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Definition
| whole or cracked grains allowed to soak before using. grains like rye and wheat = hot water, things like flax and sesame can use cold water |
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