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Principles of Baking - Maillard Reaction and Carryover Baking

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Principles of Baking - Maillard Reaction and Carryover Baking

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Questions and Answers

What is the temperature range at which most fats start to melt in an oven?

70°F - 130°F (21°C - 55°C) (correct)

150°F - 200°F (66°C - 93°C)

30°F - 50°F (1°C - 10°C)

180°F - 220°F (82°C - 104°C)

How do fats help in the baking process?

Increase the leavening effect

Strengthen gluten strands

Tenderize and moisten the product (correct)

Caramelize the sugars

What is the temperature at which a baked product reaches before gases start forming?

170°F (77°C) (correct)

150°F (66°C)

200°F (93°C)

100°F (38°C)

Which substance is NOT mentioned as one of the gases present in doughs and batters before baking?

Oxygen Signup and view all the answers

Which process occurs when sugars in baking products caramelize?

Browning of sugars Signup and view all the answers

When does carryover baking occur in the baking process?

While the product cools after baking Signup and view all the answers

What is the Maillard reaction?

The process of sugar breaking down in the presence of protein Signup and view all the answers

Which of the following is NOT a result of the Maillard reaction?

Caramelization of sugar Signup and view all the answers

What is carryover baking?

The process of continuing baking after the product is removed from the oven due to residual heat Signup and view all the answers

Which of the following statements about staling is NOT true?

Staling is a desirable process that enhances the texture and aroma of baked goods Signup and view all the answers

What happens to fats in a baked good as it cools?

They solidify, causing the product to firm Signup and view all the answers

What role do sugars play in the texture of baked goods as they cool?

They recrystallize, giving a pleasant crunchiness to the crust Signup and view all the answers

What is the primary reason for the loss of moisture and weight during baking?

Evaporation of water Signup and view all the answers

What is the primary role of sugars in baked goods?

To enhance flavor and appearance Signup and view all the answers

At what temperature range do sugars start to caramelize?

320-360°F (160-182°C) Signup and view all the answers

What is the process of cooking sugars called?

Caramelization Signup and view all the answers

Which of the following statements about caramelization is true?

It is responsible for most flavors in baked goods Signup and view all the answers

What is the primary indicator that a baked good has reached the caramelization stage?

The surface starts to brown Signup and view all the answers