Principles of Baking - Maillard Reaction and Carryover Baking
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Principles of Baking - Maillard Reaction and Carryover Baking

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@SignificantTurtle

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)

How do fats help in the baking process?

Tenderize and moisten the product

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

170°F (77°C)

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

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

Which process occurs when sugars in baking products caramelize?

<p>Browning of sugars</p> Signup and view all the answers

When does carryover baking occur in the baking process?

<p>While the product cools after baking</p> Signup and view all the answers

What is the Maillard reaction?

<p>The process of sugar breaking down in the presence of protein</p> Signup and view all the answers

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

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

What is carryover baking?

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

Which of the following statements about staling is NOT true?

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

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

<p>They solidify, causing the product to firm</p> Signup and view all the answers

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

<p>They recrystallize, giving a pleasant crunchiness to the crust</p> Signup and view all the answers

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

<p>Evaporation of water</p> Signup and view all the answers

What is the primary role of sugars in baked goods?

<p>To enhance flavor and appearance</p> Signup and view all the answers

At what temperature range do sugars start to caramelize?

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

What is the process of cooking sugars called?

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

Which of the following statements about caramelization is true?

<p>It is responsible for most flavors in baked goods</p> Signup and view all the answers

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

<p>The surface starts to brown</p> Signup and view all the answers

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