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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?

    <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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