Term
| Which forms the backbone of gluten structure, contributing the most to gluten’s strength and elasticity? |
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Definition
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Term
| Glutenin and gliadin are found |
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Definition
| in the endosperm of the wheat kernel only. |
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Term
| What is needed to develop gluten from glutenin and gliadin? |
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Definition
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Term
| Hard water is water that contains a large amount of |
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Definition
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Term
| Water that has a low pH is high in |
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Definition
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Term
| An example of an alkali is |
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Definition
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Term
| Which of the following will have more gluten developing as additional water is added? |
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Definition
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Term
| Gluten is strongest when the pH of batter or dough is |
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Definition
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Term
| You move to Florida, which has hard water, from New England, which has soft water. What differences might you expect in how yeast dough handles (if water is left untreated)? |
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Definition
| Dough in Florida will be stronger and tougher than that made in New England. |
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Term
| The addition of a small amount of baking soda causes cookies to spread |
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Definition
| more because the baking soda weakens gluten. |
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Term
| You're mixing bread dough. It gets firmer and more elastic, then suddenly becomes much softer, slacker, and stickier. This means that the gluten network |
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Definition
| is torn as the dough was overmixed; no amount of mixing will return it to its strong, elastic consistency. |
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Term
| Which of the following yeast doughs would you expect to be the most difficult to overmix? |
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Definition
| dough made with a strong spring wheat flour |
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Term
| An example of chemical dough development is |
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Definition
| the use of dough conditioners to increase gluten strength. |
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Term
| The reducing agent glutathione is found in each of the following except: |
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Definition
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Term
| Protease is an enzyme that makes gluten (and dough) |
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Definition
| weaker and easier to stretch. |
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Term
| Which of the following will speed up protease activity in a dough preferment? |
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Definition
| the use of rye flour instead of wheat flour. |
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Term
| To relax dough, allow it to stand and the gluten to |
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Definition
| adjust to it’s new, longer length. |
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Term
| For more gluten development, decrease the amount of |
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Definition
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Term
| For more gluten development, decrease the amount of |
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Definition
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Term
| For more gluten development, increase the amount of |
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Definition
| mixing or kneading—after water is added. |
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Term
| For more gluten development, use |
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Definition
| bread flour instead of pastry flour. |
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Term
| How is it that two flours, both having the same amount of protein, can form doughs with different amounts of gluten? To answer this question, assume that the differences are in the flours, only, and not in the formulas or the methods of preparation. There are at least five correct answers to this question; state three. |
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Definition
Possible reasons why two flours with the same protein content can form different amounts of gluten:
• one is whole wheat flour, the other white flour.
• one contains potassium bromate or a bromate replacer and the other does not.
• one is treated with chlorine and the other is not.
• one is aged, the other freshly milled.
• one is from a strain of wheat that genetically is able to produce better gluten (not the same as saying one is soft wheat, the other hard; hard and soft wheats typically have different protein contents). |
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Term
| A friend yours says his biscuits have good flavor, but they are too tough. He hands you the following formula and asks for suggestions on how to increase tenderness. Provide three suggestions and briefly explain why each should increase tenderness. You can suggest adjustments to the amount or type of ingredients, or describe precautions he should take during preparation. |
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Definition
Suggestions for increasing the tenderness of the biscuits:
• Substitute pastry flour for bread flour.
• Add more sugar.
• Add more baking powder.
• Add more shortening.
• Mix for more time when adding fat to dry ingredients.
• Mix for less time once water is added.
• Roll more gently or for less time. |
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