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Bakery Ingredients: Emulsifiers and Eggs in Flour Mixtures

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Bakery Ingredients: Emulsifiers and Eggs in Flour Mixtures

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Questions and Answers

What is the primary purpose of emulsifiers in flour mixtures?

To increase volume and improve shelf life (correct)

To enhance flavor

To improve structural integrity

To contribute to leavening

What is the main difference between a batter and a dough?

The type of leavening agent used

The addition of eggs

The type of flour used

The amount of water in the mixture (correct)

Which of the following is NOT a type of commercial additive used in flour mixtures?

Flavor Enhancers (correct)

Oxidizing Agents

Maturing Agents

Reducing Agents

What is the purpose of eggs in some flour mixtures?

To contribute to structure, leavening, color, flavor, and nutrients Signup and view all the answers

How should flour and flour mixtures be stored?

In a cool, dry place Signup and view all the answers

What is the purpose of dough conditioners?

To improve the structure and texture of dough Signup and view all the answers

What is the primary function of sugar in flour mixtures?

To increase the volume of the mixture by incorporating air into the fat Signup and view all the answers

What is the purpose of adding small amounts of salt to flour mixtures?

To provide flavor and produce a firmer dough Signup and view all the answers

What is the difference between a batter and a dough?

A batter is thin and runny, while a dough is thick and dense Signup and view all the answers

What is the purpose of adding flavor extracts to flour mixtures?

To vary the taste experience Signup and view all the answers

What is the role of sugar in browning the outer crust of baked products?

It caramelizes and participates in the Maillard reaction Signup and view all the answers

What is the primary function of fast, or single-acting, baking powder?

To provide a rapid release of gas Signup and view all the answers

What is the primary role of salt in flour mixtures?

To adjust the solubility and swelling capacity of the gluten Signup and view all the answers

What is the benefit of using milk instead of water in flour mixtures?

It improves the overall quality of the baked product, adds flavor and nutrients, and contributes to a velvety texture Signup and view all the answers

What is the role of fat in baked goods?

It acts as a tenderizer, adds volume, structure, and flakiness, and plays a role in heat transfer Signup and view all the answers

What is the effect of too much salt on yeast activity?

It inhibits yeast activity, reducing the amount of carbon dioxide gas produced Signup and view all the answers

What is the primary function of liquid in flour mixtures?

To hydrate the flour, gelatinize the starch, and allow gluten to be formed Signup and view all the answers

What is the role of lactose in milk during the baking process?

It participates in the Maillard reaction Signup and view all the answers