Flashcards on Baking Ingredients and Properties

Front

What are the two main types of proteins that make up gluten?

Back

Gluténines (75%) and gliadines (25%)

Front

What is the role of gluténines in dough?

Back

They are responsible for the tenacity and elasticity of the dough.

Front

What is the role of gliadines in dough?

Back

They are responsible for the extensibility and stickiness of the dough.

Front

What condition can some consumers have related to gliadines?

Back

Celiac disease.

Front

What is the percentage of water content in flour?

Back

14-16%.

Front

What should the water content be after milling?

Back

It should be less than 16%.

Front

What are the two types of sugars mentioned?

Back

Simple sugars (glucose and fructose) and complex sugars (sucrose and maltose).

Front

What is the mineral content in flour?

Back

0.5-0.6%.

Front

Where are minerals primarily found in flour?

Back

In the bran.

Front

What is the fat content in flour?

Back

1.3-1.5%.