Chapter 8 after the midterm 2
No description yet. This curated deck is ready for daily study.
Card preview (24)
In what products yeasts are applied
Breads,alcoholic beverages and vinegars
What strain of yeasts is used usually in industry
Saccharomyces cerevisiae
Food sources for Saccharomyces cerevisiae
Sugar is its main source of energy It also feeds on honey, molasses, or corn syrup
In some breads ___ yeasts are used for more quick process
Quick-rising
How each step of bread making influences yeasts?
Warm liquid activates yeast Mixing distributes yeast evenly Kneading the dough develops the gluten Proofing allows the yeast to produce enzymes that break down sugars, releasing alcohol and carbon dioxide
Why dough rises in bread
carbon dioxide becomes trapped in pockets throughout the dough, gluten stretches, and the dough rises the dough continues to rise during baking and a crust forms
Ingredients for bread
Flour,yeast, salt, and water
Wine is
Wine is the fermented juice of plant products such as grapes, honey, various fruits and dandelions
what is added to wine to inhibit unwanted microbe growth
Sulfur dioxide (SO 2 ) or potassium metabisulfite
Where juices are held and for how long for wine
Juices are held in anaerobic conditions for up to 4 weeks in oak barrels or stainless steel tanks
When wine fermentation is complete
Wine fermentation is complete when bubbling from CO 2 production stops
What happens to the wine after the fermentation process
Wine is then aged in barrels or vats to slowly develop the characteristic flavors
Beers are made from fermented __
Barley
Bourbon is made from
Corn
Rum is made from
Sugar cane or molasses
Brandy is
Distilled wine
What are the liqueurs and cordials
and cordials have a brandy base with sugar and flavorings added
Cointreau is produced by mixing orange peels with alcohol produced from fermented beets, hence; it is classified as ……
Liqueur
by products of lactic acid fermentation
Main product: lactic acid By-products:acetic acid, formic acid, and carbon dioxide
Sauerkraut is the result of
Sauerkraut results from the lactic acid fermentation of cabbage submerged in brine , a salt and water solution
Why salt and brine is needed in sauerkraut
The salt controls water activity and pulls water with dissolved sugar and nutrients to the surface Bacteria feed on the sugar and release carbon dioxide and lactic acid into the brine
Cucumbers are turned into pickles by
heating them in a spiced vinegar solution, refrigerating in an acid brine, or fermenting them with lactic acid bacteria
Commercial pickling involves : bacteria, solution
washing the cucumbers in a chlorine solution placing them in a brine with a pure culture of Lactobacillus added
What product is similar to pickling cucumbers
Olives