Baking Principles

Wheat flour is the only flour that is capable of producing

• gluten

• starch

• oxidation

• steam

________flour is the hardest flour, having a high amount of protein and is ideal for substantial gluten creation

• All-purpose

• Bread

• Pastry

• Whole wheat

The longer you mix a substance, the more ______will develop.

• moisture

• leaveners

• gluten

• gliadin

Starches will _______once they reach a temperature of approx. 140F) and will absorb additional moisture up to 10x their own weight and expand

• gelantinize

• oxidize

• become fluffy

• solidify

______ coagulate once the dough or batter reaches 160F causing the additional structure to be added

• fat

• protein

• starch

• water

This leavener is mixture of sodium bicarbonate and an added acid, such as cream of tartar

• baking powder

• baking soda

• yeast

• steam

Working a dough to produce gluten by repeatedly folding the dough onto itself is called _________

• creaming

• kneading

• sifting

• whipping

This means gently incorporating ingredients such as whipped cream or eggs with dry ingredients or batter.

• folding

• cut in

• stirring

• blending

Baking soda will react and create CO₂ if what is added?

• a crust

• an alkaline

• an acid

• a fat

ingredients that are _______interfere with the formation of structure in baked goods; include sugars and fats

• tougheners

• tenderizers

• moisteners

• driers