Baking Science and Technology

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Questions and Answers

What is the primary purpose of adding sugar to bread, cake, and biscuit recipes?

To provide a golden-brown crust color

To increase the gelatinisation properties of wheat starch during baking

To enhance the gluten-forming potential of wheat proteins

To restrict available water and modify structure formation (correct)

What is the significance of the flour-milling process in bread production?

To reduce the protein content of wheat flour

To convert wheat into a raw material for heat-setting (correct)

To enhance the nutritional value of wheat flour

To produce wheat flour that can be used directly in baking

How does the addition of sugar affect the gluten-forming potential of wheat proteins?

It eliminates the gluten-forming potential of wheat proteins

It reduces the gluten-forming potential of wheat proteins (correct)

It increases the gluten-forming potential of wheat proteins

It has no effect on the gluten-forming potential of wheat proteins

What is the primary difference between the raw and processed forms of potatoes and baked products?

The similarity in raw and processed forms Signup and view all the answers

What is the effect of fat on the texture of baked products?

It increases the crumbliness of baked products Signup and view all the answers

What is the primary function of the heat-setting process in baking?

To produce a desirable texture and structure in baked products Signup and view all the answers

What is the significance of wheat flour in the manufacture of bread and other baked products?

It is the primary raw material for most bakery processes Signup and view all the answers

How does the gelatinisation of wheat starch affect baked products?

It affects the structure formation during and after baking Signup and view all the answers

What is the primary factor that affects the formation of gluten in bread dough?

Mechanical stress during mixing Signup and view all the answers

How does fat affect the texture of baked products?

It decreases the crumb firmness Signup and view all the answers

What is the primary mechanism of heat transfer in ovens during baking?

Radiation Signup and view all the answers

What is the primary factor that affects internal colour in bread?

Ingredient qualities Signup and view all the answers

What is the term for the process of controlling the baking process to achieve the desired product characteristics?

Bake control Signup and view all the answers

What is the structure of bread that consists of a network of interconnected air cells surrounded by a continuous phase of starch and protein?

Crumb Signup and view all the answers

Which of the following can affect the mouth-feel of bread?

Crumb cellular structure Signup and view all the answers

What is a critical factor in controlling the final product moisture content of bread?

Baking temperatures, times and control of oven atmosphere Signup and view all the answers

What is the term for the process of trapped air bubbles expanding during baking, causing the dough to rise?

Oven spring Signup and view all the answers

What is the primary mechanism by which steam or oven damper affects bread structure?

Heat transfer during baking Signup and view all the answers

Which of the following ingredients can affect the crumb softness of bread?

Fat Signup and view all the answers

What is the primary role of prolonged fermentation of bread dough in affecting taste?

Forming flavour compounds Signup and view all the answers

Which of the following is NOT a factor that affects the aroma of bread?

Packaging materials Signup and view all the answers

What is a critical factor in evaluating the character of baked products?

Methods for evaluating the character Signup and view all the answers

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.