Test 2 Introductory Foods

Groat

The whole raw buckwheat kernel (groat)

Triticale flour

Triticale flour, made from the cereal that is a cross between wheat and rye, may be used to make yeast bread of satisfactory quality. Its flavor has been reported to be like that of a very mild rye bread

Dough is generally stiff and manipulated by hand. True False

True

pastry flour (soft wheat)

Used primarily in commercial baking, white pastry flour is usually made from soft wheat. - properties are intermediate between all-purpose and cake flours -lower % of protein than all-purpose flour -well suited for pastry, cookies, and crackers.

___________ is the main grain used in bakery products.

Wheat

6

Wheat is a versatile crop grown on _______ continents.

Graham flour or Whole wheat

Whole-wheat flour contains essentially the entire wheat kernel—endosperm, bran, and germ. -Whole-wheat flour is also called graham flour.

Whole wheat flour contains the bran

Whole-wheat flour is higher in fiber than white flour because it contains bran.

2 to 6 months

Whole-wheat flour will keep in the freezer for __________________.

Leavening Agents

Yeast Bacteria Baking soda Ammonium bicarbonate Baking powder Double- acting baking powder

Kansas

____________ is the largest wheat producing state.

Flour provides

_______________ structure and body in baked flour products because of its protein and starch content.

Leavening gases

________________ are important for batter and dough products' grain and texture.

Wheat is produced in _____ U.S. states.

42

The endosperm is approximately ___________% of the wheat kernal

80

Sponge

A batter containing yeast.

2 years

All purpose flour and bread flour will keep for _________ when stored in the refridgerator.

self-rising flour

a convenience product made by adding salt and leavening agent to all-purpose flour. Typically, 1 cup of self-rising flour contains 1½ teaspoons of baking powder and ½ teaspoon of salt -used in biscuits and quick breads but is not recommended for yeast breads

whole grains are rich in

Fiber

What is the main ingredient of batters and doughs?

Flour

Gluten flour

Gluten flour is usually milled from hard spring wheat, which has a high protein and low starch composition. -made by mixing wheat flour with dried extracted gluten -14% protein

How does the bran interfere with gluten development

Gluten formation is negatively affected by the sharp bran particles that cut gluten strands and components in the germ that interfere with gluten development

hard winter wheat

Hard red winter wheat has a high protein content and produces a strong gluten flour. -fairly higher water absorption capacity and higher gluten forming protein content; they are suitable for bread-making purposes.

High protein hard wheats or strong

High-protein hard wheats or "strong" flours are used for yeast bread production.

Name 2 ways air is incorporated into flour mixture

air is incorporated into flour mixtures 1. by folding and rolling dough, 2. by creaming fat and sugar together, 3. by beating batters.

Ancient grains gaining in popularity include

millet sorghum teff amaranth buckwheat quinoa

Grains added in combinations to make multigrain baked products.

millet sorghum teff amaranth buckwheat quinoa

The germ (inner part) is a rich source of trace ____________, unsaturated ________, _________ vitamins, _____________, and _________________.

minerals, fats, B, antioxidants, phytonutrients

Crushed wheat (coarse ground) wheat

or coarse ground wheat is prepared by crushing cleaned wheat. -Crushed wheat is sometimes used in yeast bread.

Doughs are _________ so they can be manipulated by hand.

stiff

soft dough products include:

- baking powder biscuits, rolled cookies, yeast bread, and rolls.

cracked wheat

- not a flour - used extensively in baking breads and quick breads Rolled wheat is also used to make cookies and quick breads.

Doughs

-are thick enough to be handled or kneaded on a flat surface - Most are rolled in the final stages of preparation, although yeast dough is not usually rolled, except for the shaping of certain types of rolls. - may be soft (just stiff enough to handle) or stiff.

Drop batters

-batters are used for muffins, many quick breads, and various kinds of cookies. -containing approximately one part liquid to two parts flour, - gluten development readily occurs on mixing, and therefore the avoidance of over mixing is important. - batters, such as cookies, are stiff enough to require scraping from the spoon

Corn Masa Harina

-flour is produced by cooking corn in alkali and grinding it into flour -staple food for the Latin American culture, including Mexicans and Central Americans living in the United States. -It is used to produce corn tortillas, tamales, corn taco shells, .

Carbon Dioxide

-may be produced in a flour mixture either by a biological process or by a purely chemical reaction - biological production of carbon dioxide usually results with the action of yeast. -Bacteria may be another biological source for carbon dioxide in some products such as soda crackers. - Baking powder and baking soda are chemical leavening agents that are commonly used to produce carbon dioxide in baked goods

How is steam made?

-one volume of water increases more than 1,600 times when converted into steam, it has tremendous leavening power. -The water available for conversion to steam may be added as liquid or as a component of other ingredients, such as eggs. - mixtures have a high percentage of liquid, and baking is started at a high oven temperature, which rapidly causes steam to form.

Poolish and Other sponges

-poolish are thin and have a one-to-one flour-to-liquid ratio -Other sponges may have higher flour-to-liquid ratio with a consistency of a drop batter.

Wheat germ

-represents approximately 2.5 percent of the weight of kernel, is a by-product of wheat milling - contains all the fat from the wheat kernal. -rich source of proteins, vitamins, and minerals -may be added to both yeast and quick breads.

Instantized flour

-special- purpose flour - Also called instant, instant-blending, or quick-mixing flour, -a granular all-purpose flour -does not require sifting before measuring used to produce lump-free gravies and sauces

Bread flour (hard wheat)

-white flour made chiefly from hard wheat. -relatively high percentage of protein that develops into gluten. -Gluten contributes very strong, elastic properties when the flour is made into dough. -yeast breads

3 major leavening gases

1. air 2. steam or water vapor 3. carbon dioxide -In some flour mixtures, one of these leavening gases predominates, whereas in other products, two or three of the gases play important roles.

all purpose flour

All-purpose flour is a white refined flour that is sold primarily for home use. -sometimes used in small foodservice operations is labeled Hotel and Restaurant flour -made from a blend of hard and soft wheats -yeast breads, quick breads, cakes, pastry, egg noodles, and cookies, biscuits, pie crusts. protein content average about 11%

Amaranth flour

Amaranth flour, made by grinding the tiny amaranth seed, is used in some areas of Latin America, Africa, and Asia -13-14 percent protein content and is high in the amino acid lysine

Ammonium bicarbonate i

Ammonium bicarbonate is a chemical leavening agent with limited applications -used commercially only in baked products with low moisture level and large surface areas that are baked at high temperatures, -cookies, crakers

Baking powder

Baking powders, like baking soda, produce carbon dioxide to leaven baked goods -one of the first convenience foods containing mixtures of dry acid or acid salts and baking soda. -composed of soda and an acid ingredient

Barley flour

Barley flour is made by hammer milling pearled barley -Pearl barley is produced when the barley is decorticated—that is, removal of the "bark" or outer layers of the grain.

flour

Basic ingredients found in batters and doughs include ____________, leavening agents, liquid, fat, eggs and sweeteners.

Batters

Batters are classified as pour batters or drop batters, but considerable variation exists within each group.

foods containing acids and may be combined with soda in flour mixtures to release CO2 gas:

Buttermilk molasses brown sugar honey citrus fruit applesauce and other fruit vinegar cream of tartar - the usual amount of soda to combine with 1 cup of buttermilk or fully soured milk is ½ teaspoon. -1 teaspoon of soda is often recommended for use with 1 cup of molasses -acidity of honey and brown sugar is too low to allow their use in flour mixtures as the only source of acid to combine with soda

Yeast

Carbon dioxide is produced by the action of yeast and certain bacteria on sugar in a process called fermentation -biological reaction

bacteria

Certain bacteria also may produce leavening gas in flour mixtures. -One type produces hydrogen and carbon dioxide gases in salt-rising bread. -Sourdough bread also uses bacteria in producing leavening gas. Soda crackers use bacteria more than yeast for leavening.

Corn meal , corn flour

Corn meal is a granular product made from either white or yellow corn -Corn flour has the same properties as corn meal except that it is finer. -used in several types of quick breads.

Other wheat products

Cracked wheat- -Crushed wheat -Wheat germ

Durum is used to make

Durum wheats are used for some Mediterranean and Middle Eastern pastries and breads

Low protein/ soft wheat flours

Low-protein soft wheats or "weak" flours are used for cakes, pastries, cookies, and crackers.

millet and sorghum

Millet and sorghum are also grains that are decorticated and ground into flour; these are more popular in Africa, China, and India -Millet is a high protein cereal grain

Patent Flours

More refined portion of endosperm. Highest grade -whitest in color

Pulse flours

Pea flour, white bean flour, black bean flour, garbanzo bean flour, and fava bean flour are some examples of pulse flours that are occasionally used in dough and batter products. -products include yeast and quick breads, pizza doughs, tortillas, pita bread, muffins, cakes, crackers, and cookies.

Cake flour (soft wheat)

Prepared from soft wheat, -protein content of cake flour is very low compared to other types of flour. -preparation of delicate and fine-textured cakes.

Rice flour and Potato flour

Rice flour is fundamentally rice starch. It is a low-protein flour that does not produce gluten. Potato flour is used in some countries and, like rice flour, is chiefly starch.

Baking soda

Sodium bicarbonate (baking soda) in a flour mixture gives off carbon dioxide (CO2) gas when heated -sodium bicarbonate is combined with various acids to release CO2 gas -baking soda is typically mixed with dry ingredients instead of liquids.

Soy Flour

Soy flour is made from soybeans, which are legumes -high in protein, it does not contain the proteins that form gluten

____________________ can add a concentrated source of vitamins, minerals, and antioxidants.

Sprouted grains

Steam

Steam leavening is important in flour mixtures. -All flour mixtures contain some water and are usually heated, thus producing water vapor or steam

Tapioca and arrowroot

Tapioca and arrowroot are high tubers that are used to produce starch no gluten flours sometimes used in baked products

teff flour

Teff flour is produced from a tiny seed that is ground into flour. has a sweet, molasses-like flavor and grows in three colors red, brown, and white.

83

The endosperm is approximately ________% of the the wheat kerrnal.

glutenin and gliadin

The gluten proteins

Batters and doughs are referred to as________________ mixtures.

flour

Pour batters

batters that may be very thin, or they may be barely pourable. -typically have a 1:1 liquid-to-flour ratio. Popovers and thin griddle-cake and shortened-cake batters are examples

Other grains besides wheat used in bakery products include:

corn and oats

Enriched white flour is the finely ground endosperm of the kernal.

endosperm

Wheat kernals includes:

endosperm germ bran

wheat is considered a

grass

hard white wheat

has a hard endosperm, white bran, less bitter taste, and whiter color.

hard spring wheat

has a high protein content and strong gluten potential.

Soft Red Winter Wheat

have lower protein and yield flours with lower gluten strength. -used for cookies, crackers, pastries, flat breads, and pretzels -Weaker in gluten, soft red winter wheat is used in Asian-style bakery products, cakes, and pastries. -have a low protein content, weak gluten properties, and a soft endosperm -Cakes, pastries, muffins, flat breads, and cookies may be made with flour milled from soft wheat.

whole wheat flour

includes the endosperm, germ, and bran. any flour made from the entire wheat kernel

Enriched white bread is a great source of

iron B vitamins Folic acid Complex carbohydrates

Minerals found in grains include:

iron, zinc, magnesium, and selenium

Kasha

is a roasted buckwheat groat.

cream of tartar

is an acid salt (potassium acid tartrate) and may be combined with soda to produce CO2 gas when the mixture is moistened - used with baking sida

Gliadin

is responsible for dough cohesiveness,

The bran (outer layer) contains the _______________ amount of ___________.

largest fiber

Batters and doughs are classified based on their ___ ratio.

liquid-to-flour

Doughs contain a ________________ liquid-to-flour ration versus batters that contain _________________ liquid content.

lower higher

Stiff dough

pie crust

products leavened by steam

popovers, cream puffs, and éclairs.

buckwheat flour

primarily used in pancakes and waffles. French Brittany crepes use buckwheat flour -high in protein, zinc, copper, manganese, potassium, and soluble fiber -The flour is usually dark due to the presence of hull fragments not removed during milling

Endosperm (middle layer) contains mostly ____________ and ___________ along with a small amount of _______ vitamins.

protein carbohydrates B

Zein

protein in corn, does not have gluten properties

Glutenin

provides the resistance to extension.

gliadin and glutenin

the two wheat flour protein components

Grains provide the following B vitamins and minerals (

thiamine, riboflavin, niacin, and folate

Batters are ________ enough to pour.

thin

To leaven

to make light and porous -most baked flour products are leavened -process is accomplished by incorporating or forming in the product a gas that expands during preparation and subsequent heating

Batters are pourable. true false

true

Self-rising flour is all-purpose flour containing salt and chemical leavening agent. true false

true

Whole grain products are made with the ___________ _________ of grain.

whole kernal