hat happens to CO2 and steam trapped in bread dough as the temperature increases

Question

hat happens to CO2 and steam trapped in bread dough as the temperature increases during baking? Hint: PVenRT) a.) They increase in volume b.) They decrease in volume c) Their volume stays the same d.) They induce Maillard reactions I am making rock candy. How can lensure the formation of large crystals? a.) Stir my sugar b.) Let the solution sit undisturbed for a long time c.) Add additional glucose and fructose to the solution d.) Cool the solution rapidly solution continuously can you ensure your fudge will have a smooth, non-grainy texture? a.) Stir it continuously b.) Do not stir the fudge as it is cooling cool it rapidly d.) All of the above What is a way to induce the formation of a strong gluten network? a.) Handle the dough as little as possible b.) Knead the dough thoroughly c.) Place the dough on a cooled surface d.) B & c is an advantage to punching down your dough and letting it rise twice? a.) It breaks down the gluten network b.) It kilis the yeast c.) It redistributes yeast, sugars and fermentation products d.) It helps make one large CO, bubble instead of lot of small CO bubbles Cakes have a "fluffier" texture than breads, why? a) Additional ingredients such as milk and butter interfere with the formation of a strong gluten network b.) Dry ingredients are gently folded into the wet ingredients to limit gluten formation c.) There are protein foams present in cake batter that give the final product a "spongy texture d.) All of the above when you bake a pan of brownies, the temperature is typically 350-F, water boils at 212"F, why is there still water present in brownies even through you bake them at a high temperature? a) All of the water evaporates b) Water forms hydrogen bonds to sugar molecules, this prevents water from boiling away c) Water forms disulfide bridges with proteins d) When inside of an oven, the critical point of water shifts so it does not boil at 212 F

Explanation / Answer

Option : B, During baking process CO2 and steam tries to escape out leading to increase in pressure which results in decrease in volume of CO2 & steam. Option : B, The essential process for getting rock candies is to keep the sugar solution undisturbed for a long time. If it get disturbed then the sugar syrup forms fine grains. Option : B, Stirring the fudge while cooling forms fine grains. So to make the fudge smoother do not stir while it is cooling. Option : B, Kneading the dough thoroughly induces the formation of strong bonds resulting a strong gluten network. Option : C, Punching down makes the yeast cells to re-distribute and forms closer bonds with sugar which helps in fermentation leading to second rise. Option : D, All the given reasons are true. Option : D, As the brownies are baked in a closed environment, vapour pressure increases which results in raising the boiling point of water and hence the critical point of water increases.

Related Questions

Navigate

• Browse (All)
• Browse H
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.