NUTR 440 – Experimental FoodsExam 2 Study Guide1) Dimensions of Baking (Chapter 17)a) Describe the differences between types of milled wheat flour in regards to protein content and appropriate baking applications.b) Describe the purpose of aging and oxidizing agents in flour and how this affects gluten qualityc) Identify the major protein constituents in gluten, their chemical and physical properties.d) Describe the how the amounts of different types of amino acids in gluten play a role in the functional effects of that protein.i) Ionic amino acids (glu, asp, lys)ii) Polar amino acids (thr, ser, gln)iii) Non polar amino acidsiv) Prolinev) Cysteinee) Describe the process in making the gluten complex.f) Describe how ingredients common in baking affect gluten formation and strengthi) Flour to water ratioii) Non-polar fatsiii) Polar fatsiv) Sugarv) Dietary fiberg) Describe how commercial bakeries can enhance the textural quality of their multi-grain breads using ‘dough enhancers’.h) Leavening agentsi) Describe the different forms of yeast used in commercial and home baking and how they are used.ii) Describe the chemical process of fermentation and explain how temperature, presence of sugar, salt, and pH levels affect the rate of fermentation.iii) Differentiate baking powder from baking sodaiv) Identify the different acids used in baking powders, the meaning and significance of their ‘neutralizing value’v) Describe how the different acids work in producing leavening gas and how this impacts practical aspects of baking2) Baking Applications (chapter 18)a) Describe the different methods of mixing quick breads and explain how they produce different types of products.b) Explain how the ingredients and mixing methods in the production of muffins and biscuits result in different final productsc) Explain how the straight-dough method and the sponge method of mixing yeast breads affect gluten formation and bread quality.d) Describe the ‘conventional method’ and ‘single-stage method’ of mixing shortened cakes differ and how this impacts gluten formation and overall quality of the cakes. e) Describe how different ingredients affect the textural attributes of shortened cakes (pH, sugar content, eggs, fat type and amount).f) Describe how different ingredients and other factors affect textural attributes of pastry (amount and type of fat, amount of mixing, amount of water3) Starch (chapter 9)a) Describe the process of gelatinization and explain how temperature, type of starch, amount of sugar, and pH affect starch gelatinization.b) Describe the process of gelation and explain how the extent of heating, agitation, amount of sugar and acids affect gel strength.c) Describe the processes of syneresis and retrogradation of starch gels and how this affects food qualityd) Describe how the properties of modified starches, in particular pre-gelatinized starches, thin-boiling starches, and cross-linked starches, differfrom natural starches and why they are used in certain food applicationse) Describe the iodine test for starch and what the different colors of starch solutions treated with iodine represent.4) Beer Productiona) Describe the purpose of producing malted barley as well as the process involved in its production.b) Describe the brewing process and the purpose of each step. Be able to describe and define brewing terms such as the mash, the mash tun, lautering, kettle boiling,