Baking Science and Ingredients Quiz

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Questions and Answers

What role do fats and oils play in the process of baking?

Prevent the staling process of baked products (correct)

Act as a leavening agent for rapid rising

Incorporate moisture into the dough

Enhance the development of gluten

How does salt affect yeast bread production?

Has no impact on the structure of the bread

Increases gluten development by adding moisture

Speeds up yeast fermentation significantly

Improves flavor and controls yeast growth (correct)

Which property of sugar helps in extending the time for CO2 to expand the baking dough?

Enhancement of gluten synthesis

Formation of crystal structures

Temperature coagulation effect (correct)

Hygroscopic nature

Which reaction is primarily responsible for browning during baking?

Both Maillard reaction and caramelization Signup and view all the answers

What negative effect can occur in yeast bread if salt is absent?

Rapid yeast development leading to collapse Signup and view all the answers

Which of the following statements about fats and oils is incorrect?

They only contribute to flavor enhancement. Signup and view all the answers

What is one of the effects of sugar's hygroscopic properties in baked goods?

Makes products more moist Signup and view all the answers

What is the main impact of sugars on the structure of baked products?

Acts as a substrate for yeast activity Signup and view all the answers

What is the expected compound annual growth rate (CAGR) for retail sales of baked goods in Canada from 2022 to 2026?

3.5% Signup and view all the answers

Which company was the largest player in the bread market in Canada in 2021?

George Weston Ltd Signup and view all the answers

Which factor does NOT significantly affect the outcome of a baked goods recipe?

Quality of kitchen utensils Signup and view all the answers

In baking, what is the primary role of functionally active flour in a recipe?

To create structure and texture Signup and view all the answers

Which of the following is NOT a type of leavening agent used in baking?

Sugar Signup and view all the answers

What effect do sugars and additives typically have in baking recipes?

Enhance moisture retention Signup and view all the answers

What is the function of fats and oils in baking?

To add flavor and create tenderness Signup and view all the answers

What is a critical distinction between 'flour, sifted' and 'sifted flour' in baking instructions?

The order of measuring and sifting changes. Signup and view all the answers

What is one primary role of liquid ingredients in baking?

To provide hydration essential for protein and starch Signup and view all the answers

Which ingredient acts as a leavening agent by releasing carbon dioxide during fermentation?

Yeast Signup and view all the answers

How does baking soda function as a leavening agent?

It requires an acidic catalyst to produce CO2 Signup and view all the answers

What characteristic of baking powder differentiates it from baking soda?

Baking powder does not need an acid to work Signup and view all the answers

What physical leavening agents contribute to the rising of dough?

Air and steam Signup and view all the answers

Which statement accurately describes the fermentation process involved with yeast?

Yeast fermentation is anaerobic and yields both ethanol and CO2 Signup and view all the answers

What type of leavening agent is baking powder classified as?

Chemical leavener Signup and view all the answers

What is the primary function of sugars in the dough?

To enhance flavor and browning Signup and view all the answers

Study Notes

Course Information

Course: NUT 1104 Food Sciences I
Term: 2024 Fall
Instructor: Ezgi Pulatsu, Ph.D.
Department: School of Nutrition Sciences
University: University of Ottawa/Université d'Ottawa

Course Content

Module 1: Introduction
Module 2: Food Components and Chemistry (water, carbohydrates, proteins, lipids, vitamins, and minerals)
Module 3: Food and Food Materials (meat, poultry, fish, eggs, dairy, legumes, pulses, cereals, flour, pasta, bread, baked goods, and chocolate)
Module 4: Food Additives and Food Safety

Course Calendar

Week 1 (9/17/2024): Introduction to the course
Week 2 (9/24/2024):
- Lecture 1: Water and Introduction to Carbohydrates
- Lecture 2: Carbohydrates: nomenclature, structure, and chemistry
Week 3 (10/1/2024):
- Lecture 3: Proteins: nomenclature, structure, and chemistry
Week 4 (10/8/2024):
- Lecture 4: Lipids: nomenclature, structure, and chemistry
Week 5 (10/13-10/19): Reading Week (no class)
Week 6 (10/22/2024):
- Lecture 5: Vitamins and Minerals
Week 7 (10/29/2024):
- Lecture 6: Meat, poultry, fish, eggs, and dairy
Week 8 (11/5/2024):
- Lecture 7: Legumes, pulses, cereals, flour, and pasta
Week 9 (11/12/2024):
- Lecture 8: Bread and baked goods + Dairy Farm Virtual Tour
Week 10 (11/19/2024):
- Lecture 9: Chocolate
Week 11 (11/26/2024):
- Lecture 10: Food Additives
- Lecture 11: Food Safety
Week 12 (12/3/2024): Final Exam Review
Dec 17th/19th/20th: Final Exam, Deferred Exam Dates (Dec 19th 9:00 am-12 pm & Dec 20th 9:00 am-12 pm)

Learning Outcomes

Become familiar with the physics and chemistry of bread and baked goods
Understand the reactions and importance of formulations
Identify the manufacturing steps and processes

Outline (Bread and Baked Goods)

Physics and chemistry
Roles of ingredients in the mix
Quality attributes

Other Information

Canada is the 12th largest retail market for bakery products in the world
Retail sales of baked goods are expected to grow 3.5% from 2022 to 2026, reaching US$7.8 billion by 2026.
Canada was the world's second largest exporter of baked goods in 2021 (after Germany)
The largest bread market player in 2021 in Canada was George Weston Ltd., with US$787.0 million in sales
Supermarkets account for 47.8% of the market with $3.1 billion in sales.

Introduction: Additional Points

Use of carbohydrates, fats, and proteins
Functionalization of ingredients
Use of sugar, fat, and flour
Ratio, measurements, instructions in recipes
"Culinary Alert": instructions in recipes often require specific procedures (e.g., sifting flour before measurement)
Batters and dough characteristics
Kneading and mixing
Leavening agents

Batters

Pour batters (pancakes, popovers): 1:1 ratio of liquid to flour
Drop batters: greater flour content than pour batters;1:2 ratio of liquid to flour (e.g., muffins, cookies)

Dough

Thicker than batters
Less liquid than batters
Kneaded, not beaten or stirred
Continuous medium: the flour/gluten matrix

Table 15.1 (Batter/Dough Types)

-Indicates the ratio of liquid to flour for various types of batter and dough.

Gluten

Heterogenous mixture of gliadins and glutenins
High in glutamine
Low in essential amino acids (lysine, methionine, tryptophan)
Insoluble in water (but it does absorb water)
Heat-sensitive
Gluten-forming proteins in wheat

Gluten Matrix

Strong, three-dimensional, viscoelastic structure
Hydrophobic, insoluble gliadin protein contributes to sticky, fluid properties in dough.
Insoluble glutenins contribute to the elastic properties in dough.
Requires hydration

Gliadins

Contain single polypeptide chains
Globular conformation with intra-disulfide bonds
Low molecular weight (16 kDa - 50 kDa)

Glutenins

One group: low molecular weight (20 kDa - 50 kDa)
Another group: high molecular weight (50 kDa - 200 kDa)
Important for human nutrition but linked to illnesses (gluten sensitivity, celiac disease, food allergy)

Gluten Network Formation

Physical and chemical transformations take place upon hydration and manipulation
Hydrogen bonding, hydrophobic association, disulfide crosslinking
Applied shear and tensile forces

Importance of Gluten Network

Dough properties (viscoelasticity, strength, resistance) depend on the structure and interaction of proteins.

Types of Interactions in Gluten Network

Peptide bonds
Van der Waals interactions
Ionic interactions
Disulfide bonds

Factors Disrupting Gluten Network

Presence of fat
Presence of fiber or compounds competing with water absorption
Presence of acid

Functions of Gluten Proteins in Dough

Gliadin responsible for extensibility and viscosity
Glutenin linked to strength parameters (elasticity, cohesiveness)
Gluten network slows down water transfer, maintaining gas production during yeast fermentation

Bread and Baked Goods

Encourage gluten network formation (bread, strudel dough)
Inhibit gluten network formation (cakes, biscuits)

Modifying Dough Properties

To make dough stronger: add salt, use high gluten flour
To make dough weaker: add sugar, add fats/oils, increase acidity in dough

Flour Types

High gluten flour produces stronger dough

Experiment on Gluten Content

Image depicting the different qualities of gluten balls made from different types of flour

Functions of Ingredients

Flour: provides structure (mostly due to the protein gluten, to a lesser degree with starch content)
Liquids: provides hydration for protein and gluten formation, also for starch gelatinization; acts as a solvent to facilitate the solubility of other ingredients, and creates steam
Leavening agents: chemical, biological, and physical agents, to raise the dough with air, CO2, and steam
Egg: acts as a binder to hold ingredients together, distributes fat, contributes to aeration, structure, color, and flavor.
Fats/oils: tenderize baked products, shorten (control gluten strand length), leaven dough by incorporating air (creaming solid fats with sugar, contribute flakiness, and help prevent staling), plastic fats (e.g., hydrogenated shortening or some other solid fats)
Salt: necessary component for yeast bread by dehydrating yeast cells, controlling their growth, contributes to flavor, competes with other substances for water (affecting gluten development and starch gelatinization, exerts osmotic effect;
Sugar: contributes to flavor, tenderizes products, competes for water (affecting starch and protein development), elevates coagulation temperature of proteins and starch gelatinization, acts as a substrate for yeast to work; exhibits hygroscopic (moisture-retaining) properties; affects the final texture of the baked products (moist, gummy or runny). Sugar browning caused by Maillard reaction or sugar caramelization.

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Description

Test your understanding of the essential roles that fats, oils, sugars, and salts play in the baking process. This quiz covers topics such as yeast bread production, browning reactions, and the properties of various baking ingredients. Perfect for baking enthusiasts and culinary students alike!