FSC 211 Chapter Notes -Maillard Reaction, Starch, Quick Bread
Document Summary
W e owe the structure and texture o f baked products largely t o wheat flour, specifically t o its starch and protein. a starch strengthens mixture through gelatinization; adds texture t o the mix. Gluten proteins firm flour mixture when combined with water rn dextrin, malt, and glucose i n flour aid i n fermentation, add sweetness, and help brown the cruit. Gelatinizes starch rn serves as a solvent for dry ingredients. Quick bread rn some cookies rn cream puffs rn some coffeecakes. Baking a flour mixture expands the gases (steam, car- bon dioxide, and air), which stretches the gluten net- work and causes the baked product t o rise. During this time the fat melts, starches gelatinize, proteins coagulate (from the flour, eggs, and/or milk pro- teins), and outer surfaces brown by the caramelization of sugars, the dextrinization of starch, and/or the maillard reaction. Heat ultimately sets the structure of the baked product.
