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Questions and Answers
What is the ideal crumb color of white-pan bread?
What is the ideal crumb color of white-pan bread?
Which wheat species is preferred for yeast leavened breads?
Which wheat species is preferred for yeast leavened breads?
What characteristic of hard wheats affects their milling process?
What characteristic of hard wheats affects their milling process?
What is the main purpose of food processing?
What is the main purpose of food processing?
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What color refers to the presence of a red pigment in wheat kernels?
What color refers to the presence of a red pigment in wheat kernels?
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Which method involves the production of carbon dioxide through anaerobic respiration?
Which method involves the production of carbon dioxide through anaerobic respiration?
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Which of the following tests is NOT conducted on wheat prior to milling?
Which of the following tests is NOT conducted on wheat prior to milling?
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What is the purpose of using magnets in the cleaning process of wheat?
What is the purpose of using magnets in the cleaning process of wheat?
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What ingredient is considered nonessential in yeast-leavened bread?
What ingredient is considered nonessential in yeast-leavened bread?
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How are wheat kernels cleaned during the milling process?
How are wheat kernels cleaned during the milling process?
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What does loaf volume measure in assessing bread quality?
What does loaf volume measure in assessing bread quality?
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What type of bread is categorized as any bread other than a variety bread?
What type of bread is categorized as any bread other than a variety bread?
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What aspect of the production process affects the appearance of white-pan bread?
What aspect of the production process affects the appearance of white-pan bread?
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Which ingredient in yeast-leavened bread helps to improve consumer acceptability?
Which ingredient in yeast-leavened bread helps to improve consumer acceptability?
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When is blanching commonly used in food processing?
When is blanching commonly used in food processing?
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Which of the following is NOT a common grain choice for variety breads?
Which of the following is NOT a common grain choice for variety breads?
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What is the process of controlling the addition of moisture to achieve optimal milling performance called?
What is the process of controlling the addition of moisture to achieve optimal milling performance called?
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What is the primary product obtained after the milling process of wheat?
What is the primary product obtained after the milling process of wheat?
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Which type of particles are primarily endosperm and known as middlings?
Which type of particles are primarily endosperm and known as middlings?
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What percentage of flour is typically extracted from 100 pounds of cleaned wheat?
What percentage of flour is typically extracted from 100 pounds of cleaned wheat?
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What is the purpose of adding oxidants like benzoyl peroxide during postmilling treatments?
What is the purpose of adding oxidants like benzoyl peroxide during postmilling treatments?
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What method is typically used to separate protein and starch in flour milling?
What method is typically used to separate protein and starch in flour milling?
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Which of the following is NOT considered a by-product of wheat milling?
Which of the following is NOT considered a by-product of wheat milling?
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Which maturing agent is known to help improve the baking quality of flour?
Which maturing agent is known to help improve the baking quality of flour?
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What effect do enzymes have on dough properties?
What effect do enzymes have on dough properties?
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At what temperature does gelatinization of starch typically occur?
At what temperature does gelatinization of starch typically occur?
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What is the main role of amylases in bread production?
What is the main role of amylases in bread production?
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Which type of amylase is usually deficient in wheat flour?
Which type of amylase is usually deficient in wheat flour?
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What is the primary benefit of water-soluble pentosans in dough?
What is the primary benefit of water-soluble pentosans in dough?
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Which component is primarily responsible for the polar lipid fractions in lipids?
Which component is primarily responsible for the polar lipid fractions in lipids?
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What percentage of dough weight does water typically comprise in commercial baking?
What percentage of dough weight does water typically comprise in commercial baking?
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What is a significant function of lipid fractions in dough?
What is a significant function of lipid fractions in dough?
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What is the primary reason for incorporating fat in bread products?
What is the primary reason for incorporating fat in bread products?
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Which of the following is NOT a purpose of adding yeast foods to dough?
Which of the following is NOT a purpose of adding yeast foods to dough?
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What effect do surfactants have on bread products?
What effect do surfactants have on bread products?
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Which surfactant is known for primarily contributing to the softness of dough?
Which surfactant is known for primarily contributing to the softness of dough?
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What is the most commonly used mold inhibitor in yeast-leavened products?
What is the most commonly used mold inhibitor in yeast-leavened products?
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How does nonfat dried milk incorporation at 6% affect yeast-leavened bread?
How does nonfat dried milk incorporation at 6% affect yeast-leavened bread?
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What types of products typically use sorbates as mold inhibitors?
What types of products typically use sorbates as mold inhibitors?
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What role do lecithins play in the dough?
What role do lecithins play in the dough?
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Study Notes
Food Processing
- Food processing aims to slow deterioration and make food available in various forms throughout the year and globally.
- It transforms raw agricultural products into consumable and attractive food.
Importance of Food Processing
- Increases food variety.
- Improves food quality.
- Enhances convenience.
Food Processing Methods
- Fermentation: Anaerobic respiration produces CO2, lactic acid, and alcohol.
- Canning: Food sterilization at high temperatures (212-250°F) in airtight containers.
- Dehydration: Reduces moisture content to inhibit microbial growth.
- Irradiation: Uses gamma rays to kill insects, bacteria, and fungi.
- Blanching: Briefly scalds food to deactivate enzymes causing undesirable changes.
Yeast-Leavened Bread: Essential Ingredients
- Wheat Flour: 55-60% of white-pan bread.
- Water: 33-40% of the dough by weight.
- Yeast: For fermentation.
- Salt: For flavor and dough properties.
Yeast-Leavened Bread: Nonessential Ingredients
- Sugar: Enhances flavor and browning.
- Shortening (Fat): Improves tenderness and texture.
- Milk or Milk Products: Adds flavor, nutrition, and browning.
- Yeast Foods: Provides nutrients and mineral balance for yeast.
- Surfactants: Condition dough, improves texture, and inhibits staling.
- Enzymes: Affect dough elasticity, stickiness, and crumb structure.
- Mold Inhibitors: Prevent mold growth.
White-Pan Bread
- Most common type of bread worldwide.
- Characterized by its white crumb and lack of additional grains.
Variety Breads
- Include meals or grits with or without wheat flour.
- Grains used include whole wheat, rye, oats, barley, and millet.
- Differ in flavor, crust, and crumb characteristics compared to white-pan bread.
White-Pan Bread Quality Criteria
- Loaf Volume: Measured as cubic centimeters per unit weight.
- Loaf Shape: Rounded top without sharp corners.
- Crumb Color: Creamy white without streaks or spots.
- Flavor: Pleasing, characteristic of the grain used.
Raw Materials Preparation: Wheat Flour
-
Wheat Selection: Based on intended end use.
- Triticum compactum (Club Wheat): Used for pastry and cake flour.
- T. durum: Used for pasta production.
- T. aestivum: Preferred for yeast-leavened breads and dough-based products.
-
Hard vs Soft Wheats:
- Hardness: Determined by starch granule packing density and kernel characteristics. Hard wheats are more resistant to grinding.
- Protein Content: Hard wheats are higher in protein.
- Red vs White: Refers to kernel color, determined by presence of red pigment.
- Spring vs Winter: Refers to wheat growth habit.
Wheat Flour: Milling Process
- Cleaning: Removes foreign materials affecting appearance, functionality, and mill operation.
- Tempering: Controlled moisture addition for up to 36 hours to optimize milling efficiency.
- Break Rolls: Corrugated rollers break the kernel into coarse particles.
-
Sieving: Separates particles into size categories:
- Break Flour: Finest particles.
- Middlings: Medium-sized particles.
- Bran: Remaining coarse particles.
- Reduction Rolls: Smooth rollers reduce middlings size and loosen attached bran.
- Straight Flour: Combination of all millstreams, a 72% extraction rate.
- Byproducts: Bran, germ, and endosperm.
Wheat Flour: Postmilling Treatments
-
Maturing Agents: Accelerate natural aging, improve baking quality.
- Potassium Bromate: Used at low levels (less than 50 ppm).
- Ascorbic Acid: Used at low levels (less than 200 ppm).
-
Bleaching Agents: Whiten flour by reducing yellow pigments.
- Benzoyl Peroxide: Common bleach.
- Enzymes: Added during milling or bread production to improve functionality.
Wheat Flour: Carbohydrates
- Starch: Forms the bulk of dough, interacts with gluten, and gelatinizes for cell stretching.
- Amylases: Hydrolyze starch, impacting dough softness and releasing maltose for fermentation.
- Hemicelluloses (Pentosans): Influence hydration, dough development, and crumb texture.
- α-Amylase: Often deficient in wheat flour, can be added during bread production.
Wheat Flour: Lipids
- Polar Lipids: Include glycolipids and phospholipids, crucial for dough development.
- Nonpolar Lipids: Mainly triglycerides.
Other Essential Bread Ingredients
- Water: Most common liquid, affects dough hydration, volume, and texture.
- Salt: Influences yeast activity, flavor, and dough properties.
- Fat: Improves tenderness, texture, and volume.
- Yeast Foods: Provide minerals and nitrogen for yeast.
- Surfactants: Act as dough conditioners and staling inhibitors.
Surfactants
- Types: Mono- and diglycerides (softness), Sodium Stearoyl Lactylate (SSL) (gluten strengthening).
- Function: Bridge between immiscible phases, improving dough properties.
Mold Inhibitors
- Calcium Propionate: Most common, naturally present in Swiss cheese.
- Sorbates: Used as additional mold prevention.
Milk Products
- Types: Nonfat dried milk, dairy blends, dairy substitutes (soy, corn flours, soy protein).
- Benefits: Improves nutritional and eating qualities.
- Typical Level: Up to 6% of flour weight.
Benefits of Milk Incorporation
- Increased loaf volume.
- Improved texture and crust color.
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Description
Explore the fascinating world of food processing, where raw agricultural products are transformed into enjoyable and convenient food items. This quiz covers essential methods such as fermentation, canning, and dehydration, and highlights the significance of food processing in enhancing food variety and quality.
