The Chemistry of Baking - Revision history

Rsitko: /* Sugar */

2016-08-17T21:54:26Z

Sugar

Rsitko: /* Sugar */

2016-08-17T21:49:38Z

Sugar

Dracstar: /* Yeast-Rising to the Occasion */

2016-08-17T19:13:39Z

Yeast-Rising to the Occasion

Dracstar: /* Yeast-Rising to the Occasion */

2016-08-17T19:13:12Z

Yeast-Rising to the Occasion

Brosendsama: /* What is a protein? */

2016-08-17T02:51:35Z

What is a protein?

Ballen: /* Flour Types */

2016-08-16T21:55:20Z

Flour Types

Ztaylor: /* Sources */

2016-08-16T20:57:33Z

Sources

Ballen: /* Flour Types */

2016-08-16T20:37:12Z

Flour Types

Rsitko: /* Sugar */

2016-08-15T14:53:08Z

Sugar

Rsitko: /* Chemistry Topics */

2016-08-15T14:40:26Z

Chemistry Topics

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 **Caramelization: Sugar caramelizes when heated above its melting point, adding flavor and leading to surface browning which improves moisture retention in baked products
 **Surface Cracking: Sugar helps produce the desirable surface cracking of some cookies because of the relatively high concentration of sugar and the low water content in cookies
 *Maillard Reaction
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 ****the flavor of roast meat
 ****the color of dried or condensed milk
 ===Protein===

@@ Line 47: / Line 47: @@
 ===Sugar===
 *Types of Sugar compounds
-**Lactose: a sugar prsent in milk, a disaccharide contain flucose and galactose units
+**Lactose: a sugar present in milk, a disaccharide contain glucose and galactose units
 **Maltose: a sugar produced by the breakdown of starch by enzymes found in malt and saliva, a disaccharide consisting of two linked glucose units
 **Sucrose: a compound that is the chief component of cane or beet sugar
@@ Line 62: / Line 62: @@
 *Maillard Reaction
 ===Protein===

← Older revision		Revision as of 19:13, 17 August 2016
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	As fermentation proceeds, the dough becomes more acidic. This is due in part to rising levels of carbon dioxide and the presence of more flavorful organic acids like acetic acid (vinegar) and lactic acid being formed from the alcohol in the dough. As a result of this acidity, more molecules in the break down. However, if more alcohol is formed, the yeast's activity will start to slow down.		As fermentation proceeds, the dough becomes more acidic. This is due in part to rising levels of carbon dioxide and the presence of more flavorful organic acids like acetic acid (vinegar) and lactic acid being formed from the alcohol in the dough. As a result of this acidity, more molecules in the break down. However, if more alcohol is formed, the yeast's activity will start to slow down.
−
−	~~In short, yeast is not only a leavening agent, but also a provider of gluten structure and flavor.~~

	====Baking Soda and Baking Powder-Know the Difference====		====Baking Soda and Baking Powder-Know the Difference====

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 ====Yeast-Rising to the Occasion====
-Yeast is an essential part of most baking processes. By breaking down the sugars provided by the mixture of flour and water, yeast begins to consume the sugar within the mixture, producing carbon dioxide (CO2) and alcohol in the process. When fresh bread dough is left proof, the CO2 gases build up within the dough, causing it to rise when left alone. However, a great deal of things are happening within the dough while proofing......
+Yeast is an essential part of most baking processes. By breaking down the sugars provided by the mixture of flour and water, yeast begins to consume the sugar within the mixture, producing carbon dioxide (CO2) and alcohol in the process. When fresh bread dough is left proof, the CO2 gases build up within the dough, causing it to rise when left alone. However, a great deal of things are happening while the dough is proofing......
-Along with aiding the bread dough to rise, yeast also helps to  provide some structure to the bread. When water and flour are mixed together, the two proteins in the flour called glutenin and gliadin combine with the water to create gluten. This gluten is responsible for the strength and the structure of the bread and the yeast in the dough contributes to gluten structure as well! When dough is kneaded, the yeast inside is still active, releasing bursts of carbon dioxide. These bursts of gas move around more water and protein molecules, giving them a chance to form more gluten.
+Along with aiding the bread dough to rise, yeast also helps to  provide some structure to the bread. When water and flour are mixed together, the two proteins in the flour called glutenin and gliadin combine with the water to create gluten. This gluten (along with the yeast) is responsible for the strength and the structure of the bread. When dough is kneaded, the yeast inside is still active, releasing bursts of carbon dioxide. These bursts of gas move around more water and protein molecules, giving them a chance to form more gluten and create a more structured bread.
-At the beginning of fermentation, enzymes in the yeast start breaking down starch into more flavorful sugars. The yeast uses these sugars, as well as sugars already present in the dough, and produces not only carbon dioxide and alcohol but also a host of flavorful byproducts such as organic acids and amino acids. A multitude of enzymes encourages all kinds of reactions that break big chains of molecules into smaller ones—amylose and maltose into glucose, proteins into amino acids.
+As fermentation proceeds, the dough becomes more acidic. This is due in part to rising levels of carbon dioxide and the presence of more flavorful organic acids like acetic acid (vinegar) and lactic acid being formed from the alcohol in the dough. As a result of this acidity, more molecules in the break down. However, if more alcohol is formed, the yeast's activity will start to slow down.
 In short, yeast is not only a leavening agent, but also a provider of gluten structure and flavor.

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 ====What is a protein?====
 *an organic compound that consists of several molecules
-*long chanins of amino acids (polypeptides) that are found in all living organisms
+*long chains of amino acids (polypeptides) that are found in all living organisms
 *help assist in muscle, hair, collagen growth and are enzymes and antibodies
-*made up of carbon, hydrogen, oxygen, nitrogen in a carboxyl group, amino group, and an "R" group that is interchangeable
+*made up of carbon, hydrogen, oxygen, nitrogen in a carboxyl group, amine group, and an "R" group that is interchangeable
 *connected by peptide bonds

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 *Brandon
-Basic Introduction
+What is flour?
-Flour plays a vital role in the chemical process of baking. Each kind of flour has its own special characteristics, which is why it's important to know which kind of flour will best suit your desired baked good. The biggest difference between the various kinds of flour lies in their protein content. This affects how the flours absorb water, for example: the same amount of water in a cake flour could lead to runny, more watery dough while it could lead to a more structured, firm dough with bread flour. Protein content also plays a large role in the development of gluten, which is responsible for the structure, rigidity, and texture of the intended product. I will later elaborate on exactly how reaction between flour and other ingredients leads to gluten production and such drastic differences in our baked goods.
+Flour is primarily composed of starch, the rest is fiber, water, and trace amounts of fat and minerals. It is most commonly made from wheat, because other grains aren't capable of producing sufficient amounts of gluten or they contain compounds that inhibit gluten formation. Flour plays a vital role in the chemical process of baking. Each kind of flour has its own special characteristics, which is why it's important to know which kind of flour will best suit your desired baked good. The biggest difference between the various kinds of flour lies in their protein content. This affects how the flours absorb water, for example: the same amount of water in a cake flour could lead to runny, more watery dough while it could lead to a more structured, firm dough with bread flour. Protein content also plays a large role in the development of gluten, which is responsible for the structure, rigidity, and texture of the intended product. Let's explore the differences between some common kinds of flour before we look at the reaction that occurs with flour while baking.
 The Different Kinds of Flour
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 What's the big deal about flour?
-Flour is a crucial component of the reactions that occur when baking. All flours naturally contain both alpha and beta amylases, which are enzymes that break the starch (link) in the dough down to fermentable sugars. These fermentable sugars are maltose and glucose. Scientists have looked at a way to bring the quality of slowly cultured starter dough to the doughs that many people use nowadays by enriching flours with more amylase enzymes. This expediates the process by breaking the starch down in less time, which means that there are more sugars available for yeast fermentation and a quicker production of carbon dioxide gas and ethanol, which gives dough its characteristic scent. As previously mentioned, protein content is responsible for each kind of flour's unique  attributes. The two proteins that are important to gluten production are glutenin and gliadin. These proteins are hydrated when the flour is mixed with water, resulting in gluten formation. This is because these proteins are dominated by hydrophobic amino acids like glutamine, which has a strong tendency to form hydrogen bonds between protein strands. These hydrogen bonds are solely responsible for the structure and behavior of gluten. We see it as well-structure bread crumb from an artisanal loaf that you can get at a specialty bakery or the less-structured crumb of a cake or cupcake.
+Flour plays a crucial role in the reactions that occur when baking. All flours naturally contain both alpha and beta amylases, which are enzymes that break the starches in the dough down to fermentable sugars. These fermentable sugars are maltose and glucose. Scientists have looked at a way to bring the quality of slowly cultured starter dough to the fast doughs that many people use nowadays by enriching flours with more amylase enzymes. This expediates the process by breaking the starch down in less time, which means that there are more sugars available for yeast fermentation and a quicker production of carbon dioxide gas and ethanol, which gives dough its characteristic scent. As previously mentioned, protein content is responsible for each kind of flour's unique attributes. The two proteins that are important to gluten production are glutenin and gliadin. These proteins are hydrated when the flour is mixed with water, resulting in gluten formation. This is because these proteins are dominated by hydrophobic amino acids like glutamine, which has a strong tendency to form hydrogen bonds between protein strands. These hydrogen bonds are solely responsible for the structure and behavior of gluten. We see it as well-structure bread crumb from an artisanal loaf that you can get at a specialty bakery or the less-structured crumb of a cake or cupcake.
 References

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 **Salt makes gluten sticky and strong
-===Sources===
+====Sources====
 "'Taking Control of Gluten"':[http://www.finecooking.com/articles/what-is-gluten-food-science.aspx]
 "'Gluten"':[http://ic.galegroup.com/ic/suic/ReferenceDetailsPage/ReferenceDetailsWindow?disableHighlighting=false&displayGroupName=Reference&currPage=&scanId=&query=&source=&prodId=SUIC&search_within_results=&p=SUIC&mode=view&catId=&u=roch2123&limiter=&display-query=&displayGroups=&contentModules=&action=e&sortBy=&documentId=GALE%7CYDSKWQ341191907&windowstate=normal&activityType=&failOverType=&commentary=]

← Older revision		Revision as of 20:37, 16 August 2016
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	*Brandon		*Brandon
−
−	~~:[http://www.kingarthurflour.com/flours/ King Authur Flourwebsite]~~
−
−	~~:[http://www.kingarthurflour.com/flours/#specialtyflours specifty flours]~~

	Basic Introduction		Basic Introduction

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 **Maltose: a sugar produced by the breakdown of starch by enzymes found in malt and saliva, a disaccharide consisting of two linked glucose units
 **Sucrose: a compound that is the chief component of cane or beet sugar
 *Roles Sugar Plays in Baking
 **Gluten Development: Sugar acts as a tenderizing agent by absorbing water and slowing gluten development
 **Leavening: Sugar increases the effectiveness of yeast by providing an immediate source of nourishment for growth
-**Creaming:
+**Creaming: Sugar helps promote lightness by incorporating air into the shortening
-**Egg Foams
+**Egg Foams: Sugar serves as a whipping aid to stabilize beaten egg foams
-**Egg Protein Coagulation
+**Egg Protein Coagulation: Sugar molecules disperse among egg proteins and delay coagulation of the egg proteins during baking
-**Gelatinization
+**Gelatinization: Sugar tenderizes by absorbing liquid and delaying gelatinization
-**Caramelization
+**Caramelization: Sugar caramelizes when heated above its melting point, adding flavor and leading to surface browning which improves moisture retention in baked products
-**Surface Cracking
+**Surface Cracking: Sugar helps produce the desirable surface cracking of some cookies because of the relatively high concentration of sugar and the low water content in cookies
 *Maillard Reaction

@@ Line 5: / Line 5: @@
 ==Chemistry Topics==
-**SOfIA students: put this in the order that you will be presenting, and put the correct name with the topic.
+*SOfIA students: put this in the order that you will be presenting, and put the correct name with the topic.
 ===Flour Types===
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 This article discusses the effect of the presence of NaCl in making dough, in regards to bread dough’s gluten constituents.  The study uses a variety of different methods to discern the relationship of sodium chloride and gluten proteins, including a protein extraction and subsequent SDS-PAGE (sodium dodecyl sulfate… will talk about SDS page)
 Students will be repeating the protein extraction and gel electrophoresis in the laboratory in order to draw their own conclusions about dough prepared with NaCl.  They will follow the JAS study’s methods, with room for adjustments.  Results and analysis of the experiment are TBA.
 ==Recipes==