Chemistry of the Kitchen:   Carbohydrates  Part II

G.  Breads. Doughs and Batters

1.  leavening

a.  yeast

 

 

b.  baking powders

 

2.  white bread vs. brown

a.  historically:

b.  fiber rediscovered

 

 

 

3.  Flour

a.  types of wheat

i.  three types:

a)

b)

c)

ii.  all-purpose flour

iii.  commercial foods

b.  milling

i.

ii.

iii.  results in three classes of particles

a)

b)

c)

c.  bleaching and aging

 

d.  components of flour and the behavior of dough

i.  wheat proteins and gluten

a)

b)

c)

ii.  four types of proteins in the wheat endosperm

a)

b)

c)

d)

e)

iii.  plasticity and elasticity

 

 

 

iv.  dough breakdown

 

v.  starch

a) amylose

b) amylopectin

c)  function:

 

vi.  lipids

 

vii.  minor components

4.  The ingredients in doughs and batters

a.

b. leavening

c.  shortening

 

d. emulsifiers

 

e.  sugar

f. salt

g. milk and eggs

5.  Bread

a.  preparing the dough

i.

ii.

iii.  fermentation

 

iv. punching back

 

v.  baking

a) first stage

b) second stage

c) third stage

b.  cooling and staling

i.  starch and staling

 

 

ii.  temperature dependence

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