Chapter 5 study guide PB

What is a good way to protect a cake from staling?

• Wrap it, freeze it, or frost it.

• Leave it uncovered.

• Store it at room temperature.

• Add more sugar.

What is likely to happen if too much leavening is added to a cake batter?

• The cake will be too dense.

• The cake will be too light.

• The cake will be too sweet.

• The cake will be too dry.

What causes the browning of a crust during baking?

• Caramelization and Maillard reaction.

• Oxidation and fermentation.

• Gelatinization and coagulation.

• Freezing and thawing.

At what temperature should most bread doughs be mixed for best gluten development?

• 70° to 80°F (21° to 27°C)

• 50° to 60°F (10° to 15°C)

• 90° to 100°F (32° to 38°C)

• 40° to 50°F (4° to 10°C)

What is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules?

• Gelatinization

• Caramelization

• Oxidation

• Fermentation

What proteins make up the walls of air cells in doughs?

• Gluten proteins and egg albumin proteins

• Casein proteins and whey proteins

• Soy proteins and pea proteins

• Collagen proteins and elastin proteins

What effect does oxygen absorbed by the dough during mixing in yeast doughs have?

• Strengthens the gluten, bleaches color, and decreases flavor.

• Weakens the gluten, darkens color, and increases flavor.

• Strengthens the gluten, darkens color, and increases flavor.

• Weakens the gluten, bleaches color, and increases flavor.

How can oxidation be decreased during mixing?

• Decreasing the mixing time and adding salt at the beginning of mixing.

• Increasing the mixing time and adding sugar at the end of mixing.

• Decreasing the mixing time and adding sugar at the beginning of mixing.

• Increasing the mixing time and adding salt at the end of mixing.

What is the best way to prevent staling if lean French bread must be stored until the next day?

• Freeze it.

• Wrap it in plastic.

• Store it in a bread box.

• Leave it uncovered.

How can the enzyme in milk that interferes with gluten development be neutralized?

• Heating the milk to a simmer, then cooling it before adding to a dough.

• Adding the milk directly to the dough.

• Freezing the milk before adding to a dough.

• Mixing the milk with sugar before adding to a dough.