Prostart Chapter 19 Latest Update Graded A+

Prostart Chapter 19 Latest Update Graded A+ strengtheners Provide stability and ensure that a baked item doesn't collapse when it is removed from the oven. gluten a protein found in flour that, when baked, helps provide the firm structure and light, even texture needed in bread production. the more bakers mix, work, and knead yeast doughs, the more the gluten becomes elastic and stretchy. all purpose flour a flour made from a blend of different varieties of wheat that is used for general cooking purposes bread flour Strong flour that is used for making breads, hard rolls, and any product that needs high gluten for a strong texture. cake flour Flour with a low gluten content; a very soft, smooth texture; and a pure white color. durum flour Hard wheat flour used to make breads; its gluten content is a little higher than that of typical bread flour. pastry flour Flour that is not as strong as bread flour and not as delicate as cake flour. semolina flour Type of durum flour, but it is more coarsely ground than the flour used to make most breads. It has a fine texture with a high gluten content and is primarily used to make pastas and certain Italian pastries. Fats/shortenings makes baked goods moist, add flavor, and keeps food fresh longer. sweeteners Add sweetness and tenderness and promote browning Caramelization the chemical browning reaction that can occur when a sugar is heated; characteristic color and flavor develops Leaveners allow the dough or batter to rise baking powder Versatile leavener that is a mixture of baking soda and an acid with an inactive material, like starch. chemical leaveners Ingredients, such as baking soda or baking powder, used to leaven (raise) baked goods quickly baking soda Chemical leavening agent-soda+acid reacts to moisture to create carbon dioxide. Is a base. Tenderizes, adjusts pH, provides finer crumb, adds flavor. physical leaveners Introducing air into a batter to leaven a baked item. yeast organic leavener that ferments when liquid and carbohydrates are added Thickeners Gelatin, flour, arrowroot (a powdered starch made from a tropical root), cornstarch, and eggs. Thickeners, combined with the stirring process, determine the consistency of the finished product. extracts Flavorful oils taken from such