Podcast
Questions and Answers
What is the primary function of sugar during the mixing process of dough?
What is the primary function of sugar during the mixing process of dough?
- To absorb water and inhibit gluten development (correct)
- To provide additional structure to gluten
- To increase the overall sweetness of the bread
- To enhance the flavor of the dough
What is produced as a byproduct during the Maillard reaction involving reducing sugars and amino acids?
What is produced as a byproduct during the Maillard reaction involving reducing sugars and amino acids?
- Acrylamide (correct)
- Strecker aldehydes
- Dicarbonyls
- Amadori products
How does sugar contribute to the texture of baked products through the creaming process?
How does sugar contribute to the texture of baked products through the creaming process?
- By promoting gluten development
- By creating a shiny surface on the dough
- By increasing the viscosity of the dough
- By incorporating air into the shortening (correct)
At what temperature does sugar start to caramelize and develop an amber color?
At what temperature does sugar start to caramelize and develop an amber color?
Which of the following compounds is an intermediate produced during the processing of Amadori products?
Which of the following compounds is an intermediate produced during the processing of Amadori products?
What effect does excess gluten development have on dough?
What effect does excess gluten development have on dough?
What role does sugar play in the moisture retention of baked products?
What role does sugar play in the moisture retention of baked products?
During which stage of dough preparation does sugar inhibit gluten development?
During which stage of dough preparation does sugar inhibit gluten development?
What function does the first cylinder of a rotary cutter serve?
What function does the first cylinder of a rotary cutter serve?
What is the purpose of continuously removing cutting scrap in the biscuit-making process?
What is the purpose of continuously removing cutting scrap in the biscuit-making process?
How long can tunnel ovens for biscuit baking typically be?
How long can tunnel ovens for biscuit baking typically be?
What is a characteristic feature of indirectly fired ovens?
What is a characteristic feature of indirectly fired ovens?
Why might an oven band return be heated in the biscuit baking process?
Why might an oven band return be heated in the biscuit baking process?
What role does inverted sugar syrup play in biscuit preparation?
What role does inverted sugar syrup play in biscuit preparation?
Which component of a tunnel oven does NOT directly contribute to baking biscuits?
Which component of a tunnel oven does NOT directly contribute to baking biscuits?
What distinguishes directly fired ovens from indirectly fired ovens?
What distinguishes directly fired ovens from indirectly fired ovens?
Why is particle size important for salt used in biscuit recipes?
Why is particle size important for salt used in biscuit recipes?
During baking, what does ammonium bi-carbonate decompose into?
During baking, what does ammonium bi-carbonate decompose into?
What is the typical width of an oven band used for baking biscuits?
What is the typical width of an oven band used for baking biscuits?
What is the primary function of acidulants in biscuit making?
What is the primary function of acidulants in biscuit making?
Which property does ammonium bi-carbonate contribute to biscuit dough?
Which property does ammonium bi-carbonate contribute to biscuit dough?
How do acidulants contribute to the texture of baked biscuits?
How do acidulants contribute to the texture of baked biscuits?
Which of the following statements about inverted sugar syrup is NOT true?
Which of the following statements about inverted sugar syrup is NOT true?
What is the primary role of common salt in biscuit recipes?
What is the primary role of common salt in biscuit recipes?
What is a characteristic of Short Dough biscuits?
What is a characteristic of Short Dough biscuits?
Which type of biscuit is classified as having a fermentation step?
Which type of biscuit is classified as having a fermentation step?
What is the typical mixing time for Short Dough biscuits?
What is the typical mixing time for Short Dough biscuits?
Which ingredient is added sequentially to the dosing tank when preparing the chemical solution?
Which ingredient is added sequentially to the dosing tank when preparing the chemical solution?
During which process is the chemical solution incorporated into the cream batter?
During which process is the chemical solution incorporated into the cream batter?
What is the main purpose of using SMBS during mixing?
What is the main purpose of using SMBS during mixing?
What happens to Short Dough consistency if it stands too long after mixing?
What happens to Short Dough consistency if it stands too long after mixing?
Which factor is NOT essential to control during the mixing of dough?
Which factor is NOT essential to control during the mixing of dough?
What is the maximum temperature biscuits should reach after coming out of the oven?
What is the maximum temperature biscuits should reach after coming out of the oven?
Which aspect is crucial for preventing rancidity in biscuits post-baking?
Which aspect is crucial for preventing rancidity in biscuits post-baking?
How long should the cooling time be in relation to the baking time?
How long should the cooling time be in relation to the baking time?
What type of baking band is NOT suitable for soft cookies with high fat content?
What type of baking band is NOT suitable for soft cookies with high fat content?
What is a key advantage of using wire mesh bands during baking?
What is a key advantage of using wire mesh bands during baking?
What type of dough is best suited for Continuous Steel Bands during baking?
What type of dough is best suited for Continuous Steel Bands during baking?
What may occur if baking conditions are not controlled when using Continuous Steel Bands?
What may occur if baking conditions are not controlled when using Continuous Steel Bands?
What is the primary function of the stacking machine in biscuit production?
What is the primary function of the stacking machine in biscuit production?
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Study Notes
Biscuit Production Overview
- Maillard Reaction: Biscuits undergo the Maillard reaction, a chemical process that produces brown nitrogenous polymers and melanoidins which contribute to color and aroma
- Sugars in Biscuit Production: Sugars are a crucial component in biscuit production, acting as a tenderizer, moisture retainer, and contributing to color and aroma development.
- Tenderizer: Sugar absorbs water, slows down gluten development, and inhibits starch gelatinization, creating a softer texture.
- Airing Agent: Sugar incorporates air into shortening during the creaming process, enhancing the lightness of the biscuits.
- Flavor Enhancer: Sugar caramelizes above its melting point, adding flavor and color to the biscuits.
- Salt (NaCl): Salt enhances flavor and strengthens gluten, reducing dough stickiness.
- Ammonium Bicarbonate [(NH4)2CO3]: Ammonium bicarbonate acts as an effective aerating agent, decomposing during baking into ammonia, carbon dioxide, and water vapor.
- Acidulants: Acidulants, like mono calcium ortho phosphate mono hydrate, potassium bi-tartrate, sodium acid pyro phosphate (SAPP), dicalcium phosphate dihydrate (DCP), glucono delta lactone (GDL), and adipic acid, react with baking soda to release carbon dioxide, contributing to the biscuit's airy texture.
- Rotary Cutter: A rotary cutter shapes and cuts biscuits from the dough sheet, ensuring uniformity.
- Baking Ovens: Tunnel ovens are commonly used for commercial biscuit production, with heated conveyors and individual sections for controlled baking.
- Cooling Conveyor: Proper cooling is crucial for biscuit quality, preventing rancidity and preserving moisture.
- Stacking Machine: Biscuits are stacked and organized for packaging after cooling.
- Oven Bands: Open wire mesh bands are suitable for most biscuit types, while continuous steel bands are preferable for soft doughs.
- Biscuit Classification: Biscuits are classified into short/soft dough, hard/semi-sweet dough, and fermented dough types..
- Short/Soft Dough Biscuit Production: Short/soft dough biscuits are prepared using a dry creaming method, followed by wet creaming with a chemical solution containing sodium bicarbonate, ammonium bicarbonate, and salt. Gluten content is carefully managed, and a standing period allows for dough stabilization before processing.
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