Exam 5: Basic Baking Principles

Oxygen absorbed by the dough during mixing has which of the following effects on yeast doughs?

Browning of a crust during baking is due to ___________________.

Staling is caused primarily by changes in the ____________ content of baked goods.

Milk contains an enzyme that interferes with gluten development. This problem can be avoided by ______________________________.

If lean French bread must be stored until the next day, the best way to prevent staling is to _________________________.

Which of the following is not a function of water in doughs and batters?

The three phases of mixing in the production of doughs are ____________________.

Sugar has a_____________________ effect on gluten.

Salt is an important ingredient in bread dough because _______________________.

Oxidation can be decreased by _________________________.

Outside of wheat flour, which of the following flours contains enough gluten to form an elastic dough for yeast breads?

______________________ is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules.

When a bread dough is mixed to its ideal state of development, it is said to be _________.

Walls of air cells in doughs are made primarily of ________________.

Adding too much leavening to a cake batter is likely to make the cake ________________.

For best gluten development, most bread doughs should be mixed at a temperature of ______________________.

A good way to protect a cake from staling is to _________________.