Questions and Answers
What is the primary purpose of adding sugar to bread, cake, and biscuit recipes?
To restrict available water and modify structure formation
What is the significance of the flour-milling process in bread production?
To convert wheat into a raw material for heat-setting
How does the addition of sugar affect the gluten-forming potential of wheat proteins?
It reduces the gluten-forming potential of wheat proteins
What is the primary difference between the raw and processed forms of potatoes and baked products?
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What is the effect of fat on the texture of baked products?
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What is the primary function of the heat-setting process in baking?
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What is the significance of wheat flour in the manufacture of bread and other baked products?
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How does the gelatinisation of wheat starch affect baked products?
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What is the primary factor that affects the formation of gluten in bread dough?
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How does fat affect the texture of baked products?
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What is the primary mechanism of heat transfer in ovens during baking?
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What is the primary factor that affects internal colour in bread?
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What is the term for the process of controlling the baking process to achieve the desired product characteristics?
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What is the structure of bread that consists of a network of interconnected air cells surrounded by a continuous phase of starch and protein?
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Which of the following can affect the mouth-feel of bread?
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What is a critical factor in controlling the final product moisture content of bread?
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What is the term for the process of trapped air bubbles expanding during baking, causing the dough to rise?
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What is the primary mechanism by which steam or oven damper affects bread structure?
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Which of the following ingredients can affect the crumb softness of bread?
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What is the primary role of prolonged fermentation of bread dough in affecting taste?
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Which of the following is NOT a factor that affects the aroma of bread?
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What is a critical factor in evaluating the character of baked products?
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Study Notes
Key Characteristics of Baked Products
- Crumb cellular structure, internal color, and crumb softness are influenced by:
- Ingredient qualities
- Formulation and ingredient ratios
- Mixing and processing technologies
- Heat transfer during baking
- Mouth-feel and taste are affected by:
- Moisture content
- Crumb cellular structure
- Specialist processing techniques (e.g., prolonged fermentation)
- Ingredient qualities and formulation
- Aroma is influenced by:
- Specialist processing techniques
- Ingredient qualities and formulation
- Crumb cellular structure
- Baking temperatures and times, as well as post-baking treatment
Characteristics of Baked Products vs. Other Processed Foods
- Raw materials in baked products undergo significant changes during processing, unlike some other processed foods (e.g., potatoes)
- Wheat flour, a common base ingredient, requires milling and conversion to dough/paste/batter before baking
- Additional ingredients combined with wheat flour in recipes impart significant changes to its functionality
Functional Properties of Ingredients
- Sugar, for example, provides sweetness and also:
- Restricts available water, reducing gluten-forming potential of wheat proteins
- Modifies gelatinization properties of wheat starch during and after baking
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Description
This quiz covers the technical aspects of baking, including ingredient qualities, formulation, and processing technologies. It also explores heat transfer during baking and the resulting characteristics of baked goods.
