FSHN 300 1nd Edition Lecture 25Outline of Last Lecture I. Uses of Cereal GrainsII. General types of Cereal Grainsa. Whole Grainsb. Refined Grainsc. Cereal Grains Containing Glutend. Gluten Free Cereal GrainsIII. Preparation of Grain CerealsIV. Storage of Grain CerealsV. PastasVI. Types of PastaVII. Pasta PreparationVIII.Storage of Pasta IX. Flours and Flour Mixesa. Wheat Flour b. Flour mixture ingredientsOutline of Current Lecture I. Floursa. Starch in Flourb. Gluten c. Gluten Formationi. Kneading d. Cereal-Grain Allergiese. Gluten Intolerancei. Celiac Diseasef. Wheat Flour ClassificationsII. Leavening Agentsa. Leavenersi. Physicalii. Biologicaliii. Chemical1. Baking Soda2. Baking Powderb. Two main types of baking powderi. Fast (single-acting) powerii. Slow (doubling-acting) powderCurrent LectureI. Flours:a. Starch in Flour:i. Strengthens baked item through gelatinization These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.ii. Contributes to crumb:1. Fine crumb: small, densely packed air bubbles2. Coarse crumb: large, often irregular air holesiii. Can be broken down by enzymes into dextrin, malt, and glucose when expose to heativ. Adds slight sweetness, darkens crust, and improves fermentation b. Gluten: i. The purpose of gluten formation –what happens when we bake???1. Separating gluten from flour2. When a cake has reached its coagulation temperature, the cake will not rise anymore.ii. Steps to gluten formation:1. Hydration and Kneadingc. Gluten Formation:i. Kneading:1. Working dough into an elastic means by:a. Pushing, Stretching, and Folding 2. Used extensively in baking bread3. Compressing and stretching the dough4. Evenly distribute the yeast5. Warm dough6. Increase fermentation and CO2 7. Yields a smooth, stretchable dough8. Avoid excessive kneading- can cause products to be toughd. Cereal-Grain Allergies:i. Baker’s asthmaii. Cereal allergiesiii. Celiac disease –gluten freee. Gluten Intolerance:i. Celiac Disease:1. An autoimmune disease that causes the body’s immune system to react negatively to gluten.ii. Reaction occurs when gluten, or any gluten containing foods are consumed1. Including wheat, oats, rye, or cereal grain iii. Symptoms can be difficult to diagnose, it can even take around 10 year to diagnoseiv. Genetically transmittedf. Wheat Flour Classifications:i. Percent protein content 1. Starch content and protein content are inversely relatedII. Leavening Agents:a. Leaveners: something that causes the flour mixture to risei. Physical:1. Air:a. Incorporated during mixing, creaming, or when using foams2. Steam: a. Water incorporated into flour mixtures produces steam when heated b. Added directly, or in ingredients like egg whites and butter/margarinesii. Biological:1. Yeast –responsible for fermentation2. Variety of forms:a. Dry (active), Fresh, Instant, Quick-Rising, or Fast ActingThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.3. Bacteria a. Also generate carbon dioxideb. Require a starterc. E.g. Lactobacillus sanfrancisco–a lactic acid used in sourdough breadiii. Chemical:1. Baking Soda:a. Yields CO2 in the presence of an acid and moistureb. Use this when the product already includes acid ingredients2. Baking Powder:a. Acid is already includedb. To make your own -combine ¼ tsp. baking soda with ½ tsp. of cream of tartar b. Two main types of baking powder:i. Fast (single-acting) power:1. Available only to commercial bakers2. Produces CO2 immediately when addedii. Slow (doubling-acting) powder:1. Produces CO2in the presence of moisture2. Also produces CO2in the presence of heatThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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