Biscuit Production Overview
40 Questions
2 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

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?

  • Acrylamide (correct)
  • Strecker aldehydes
  • Dicarbonyls
  • Amadori products

    • 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?

    <p>175°C</p> Signup and view all the answers

    Which of the following compounds is an intermediate produced during the processing of Amadori products?

    <p>Dicarbonyls</p> Signup and view all the answers

    What effect does excess gluten development have on dough?

    <p>Causes the dough to become rigid and tough</p> Signup and view all the answers

    What role does sugar play in the moisture retention of baked products?

    <p>It acts as a tenderizer that prevents dryness</p> Signup and view all the answers

    During which stage of dough preparation does sugar inhibit gluten development?

    <p>Mixing</p> Signup and view all the answers

    What function does the first cylinder of a rotary cutter serve?

    <p>It impresses patterns and lettering onto the dough.</p> Signup and view all the answers

    What is the purpose of continuously removing cutting scrap in the biscuit-making process?

    <p>To recycle it back into the dough-making stage.</p> Signup and view all the answers

    How long can tunnel ovens for biscuit baking typically be?

    <p>Between 30 to 150 meters.</p> Signup and view all the answers

    What is a characteristic feature of indirectly fired ovens?

    <p>They transfer heat from combustion outside the baking chamber.</p> Signup and view all the answers

    Why might an oven band return be heated in the biscuit baking process?

    <p>To reduce heat loss after baking.</p> Signup and view all the answers

    What role does inverted sugar syrup play in biscuit preparation?

    <p>It acts as a tenderizer by absorbing water and inhibiting flour gluten development.</p> Signup and view all the answers

    Which component of a tunnel oven does NOT directly contribute to baking biscuits?

    <p>Cooling conveyor.</p> Signup and view all the answers

    What distinguishes directly fired ovens from indirectly fired ovens?

    <p>The combustion process occurs in the baking chamber for directly fired ovens.</p> Signup and view all the answers

    Why is particle size important for salt used in biscuit recipes?

    <p>It affects the level of toughness and reduces stickiness.</p> Signup and view all the answers

    During baking, what does ammonium bi-carbonate decompose into?

    <p>Ammonia, carbon dioxide, and water vapor.</p> Signup and view all the answers

    What is the typical width of an oven band used for baking biscuits?

    <p>1.0 to 1.2 meters.</p> Signup and view all the answers

    What is the primary function of acidulants in biscuit making?

    <p>To react with baking soda and liberate carbon dioxide.</p> Signup and view all the answers

    Which property does ammonium bi-carbonate contribute to biscuit dough?

    <p>Provides excellent aerating properties.</p> Signup and view all the answers

    How do acidulants contribute to the texture of baked biscuits?

    <p>By creating many tiny gas bubbles for even expansion.</p> Signup and view all the answers

    Which of the following statements about inverted sugar syrup is NOT true?

    <p>It slows down moisture retention in biscuits.</p> Signup and view all the answers

    What is the primary role of common salt in biscuit recipes?

    <p>To enhance flavor and toughen gluten.</p> Signup and view all the answers

    What is a characteristic of Short Dough biscuits?

    <p>Contain more fat and less water</p> Signup and view all the answers

    Which type of biscuit is classified as having a fermentation step?

    <p>Fermented Dough Biscuit</p> Signup and view all the answers

    What is the typical mixing time for Short Dough biscuits?

    <p>4 – 5 minutes</p> Signup and view all the answers

    Which ingredient is added sequentially to the dosing tank when preparing the chemical solution?

    <p>Sodium bi-carbonate</p> Signup and view all the answers

    During which process is the chemical solution incorporated into the cream batter?

    <p>Wet Creaming</p> Signup and view all the answers

    What is the main purpose of using SMBS during mixing?

    <p>As a dough conditioner</p> Signup and view all the answers

    What happens to Short Dough consistency if it stands too long after mixing?

    <p>It appears to dry out</p> Signup and view all the answers

    Which factor is NOT essential to control during the mixing of dough?

    <p>Amount of sugar used</p> Signup and view all the answers

    What is the maximum temperature biscuits should reach after coming out of the oven?

    <p>45 °C</p> Signup and view all the answers

    Which aspect is crucial for preventing rancidity in biscuits post-baking?

    <p>Gradual cooling</p> Signup and view all the answers

    How long should the cooling time be in relation to the baking time?

    <p>At least three times the baking time</p> Signup and view all the answers

    What type of baking band is NOT suitable for soft cookies with high fat content?

    <p>Open Wire Mesh Band</p> Signup and view all the answers

    What is a key advantage of using wire mesh bands during baking?

    <p>They facilitate gas release and aeration</p> Signup and view all the answers

    What type of dough is best suited for Continuous Steel Bands during baking?

    <p>Soft biscuit doughs and some short doughs</p> Signup and view all the answers

    What may occur if baking conditions are not controlled when using Continuous Steel Bands?

    <p>Uneven or hollow backs</p> Signup and view all the answers

    What is the primary function of the stacking machine in biscuit production?

    <p>Collecting and organizing biscuits for packing</p> Signup and view all the answers

    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.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    Biscuits PDF

    Description

    This quiz provides an overview of the key components and chemical processes involved in biscuit production. Learn about the Maillard reaction, the role of sugars, the function of salt, and the effects of ammonium bicarbonate on biscuit texture and flavor. Test your knowledge on these essential baking principles.

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser