Term
click below
click below
Term
Normal Size Small Size show me how
on baking
vocab A
Term | Definition |
---|---|
Absorption | Flour’s ability to absorb moisture when mixed into dough. Varies according to protein content, growing conditions, storage conditions |
Acid | pH level less than 7 (most foods are slightly acidic), ex: Citrus Juice, Wine, Vinegar. Has a sharp or sour flavor |
Acidulation | The browning of cut fruit is caused by the reaction of an enzyme with the phenolic compounds present. The enzyme is called (polypheneoloxidase). |
Additives | Substance added to foods to prevent Spoilage, Improve appearance, Texture, Flavor, or Nutritional value. Can be synthetic (sugar substitutes) or natural (lecithin). Can cause allergic reactions in sensitive people |
Aging | The period where freshly milled flour is allowed to rest in order to whiten and produce less sticky dough. Can be chemically accelerated |
Albumen | The principal protein found in egg whites. |
Allergens | Substances that may cause allergic reactions in some people. |
Amaranth | Tiny oval seeds from an annual herb plant native to South America. Used as a cooked grain and flour |
Aroma | The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose. |
Artisan | A person who works in a skilled craft or trade; one who works with their hands. Bread bakers and confectioners who prepare foods using traditional methods |