Baking Process 2

If a recipe calls for starch gelatinization to occur, which temperature should you aim for?

• Below 60°C (140°F)
• Around 60°C (140°F)
• Above 80°C (176°F)
• At 100°C (212°F)

What happens to starches during the gelatinization process?

• They evaporate completely
• They absorb moisture and expand
• They solidify immediately
• They turn into sugar

What can you infer about the importance of preheating the oven in relation to starch gelatinization?

• It cools the dough before baking
• It helps achieve the right temperature for gelatinization
• It is not necessary
• It only affects baking time

It means to thicken or to solidify starch

• Gelatinize

• Coagulate

• Evaporate

• Release Gas

What is the role of temperature in the coagulation of proteins during baking?

• It causes them to solidify
• It makes them dissolve
• It prevents them from melting
• It has no role

What is the significance of controlling the temperature during the baking process?

• To keep the oven clean
• To ensure even cooking
• To make the dough rise
• To avoid burning only

Why is it important to control the weight loss due to evaporation during baking?

• To enhance flavor
• To ensure a specific weight of baked product
• To speed up the baking process
• To improve texture

How does the melting of fats contribute to the baking process?

• It adds moisture
• It releases trapped gas
• It hardens the mixture
• It cools the dough

How does the evaporation of water affect the crust of baked goods?

• It makes the crust soggy
• It helps form and dry the crust
• It causes the crust to burn
• It has no effect

Which ingredient can enhance browning in baked goods?

• Salt
• Sugar
• Water
• Flour