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Baking Shortenings and Techniques Quiz

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Questions and Answers

What is the primary function of shortenings in baked goods?

To prevent the evaporation of water during baking

To improve the texture and mouthfeel of the final product (correct)

To increase the protein content of the batter or dough

To inhibit the gelatinization of starches

What is the main cause of crust formation in baked goods?

The evaporation of water from the surface (correct)

The coagulation of proteins

The caramelization of sugars

The gelatinization of starches

What is the primary mechanism behind the staling of baked goods?

The retrogradation of starch molecules (correct)

The loss of moisture through evaporation

The gelatinization of starches

The coagulation of proteins

How does temperature affect the staling process in baked goods?

Staling is faster at room temperature than in the refrigerator Signup and view all the answers

What is the purpose of underbaking some baked products?

To allow for carryover baking after the product is removed from the oven Signup and view all the answers

How do different shortenings affect the browning and crust formation of baked goods?

Shortenings with higher melting points promote more browning and crust formation Signup and view all the answers

What contributes to the gluten development in baked goods?

Formulation and mixing Signup and view all the answers

Which type of flour is best suited for bread making due to its high gluten content?

Strong flours – hard wheat Signup and view all the answers

What is the main role of shortenings in baking?

Lubricate the starch Signup and view all the answers

Which of the following is key in determining the tenderness or toughness of finished baked products?

Evaporation of water Signup and view all the answers

What process leads to the browning and crust formation on baked goods?

Caramelization and Maillard reaction Signup and view all the answers

What is the primary role of carbon dioxide in baked goods?

It is responsible for the leavening of baked goods. Signup and view all the answers

How do shortenings affect the texture of baked products?

Shorten gluten strands and make baked goods tender Signup and view all the answers

What is the role of gluten and egg proteins in baked goods?

They trap the gases formed during baking, creating a stretchable network. Signup and view all the answers