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Author Question: List two changes that occur when bread is baked and when it stales. What will be an ideal ... (Read 64 times)

Sportsfan2111

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on: Aug 2, 2018
List two changes that occur when bread is baked and when it stales.
 
  What will be an ideal response?

Question 2

Among these choices, the one with the greatest shortening ability is
 
  (1) polyunsaturated oils, (2) soft margarine, (3) butter, (4) shortening, (5) lard.


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cascooper22

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Reply #1 on: Aug 2, 2018
Answer to Question 1

BAKING STALING
Crust browns from carbonyl amine browning Amylose retrogrades
Water shifts from gluten to starch Water back to gluten
Oven spring increases volume Water from crumb to crust
Carbon dioxide released Crumb firms
Amylase converts starch to dextrins Crust is leathery
Heat destroys yeast and enzymes Increased crystallinity

Answer to Question 2

1


Sportsfan2111

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

nyrave

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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