CWU NUTR 440 - Exam 2 Study Guide (2 pages)

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Exam 2 Study Guide



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Exam 2 Study Guide

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Pages:
2
School:
Central Washigton University
Course:
Nutr 440 - Experimental Foods
Experimental Foods Documents

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NUTR 440 Experimental Foods Exam 2 Study Guide 1 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 quality c 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 acids iv Proline v Cysteine e Describe the process in making the gluten complex f Describe how ingredients common in baking affect gluten formation and strength i Flour to water ratio ii Non polar fats iii Polar fats iv Sugar v Dietary fiber g Describe how commercial bakeries can enhance the textural quality of their multi grain breads using dough enhancers h Leavening agents i 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 soda iv 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 baking 2 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 products c 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



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