CAB Artisan Baker Baking Science & Nutrition Flashcards

What is the primary leavening acid produced by lactobacillus bacteria in sourdough?

Answer: Lactic acid and acetic acid

Lactobacillus bacteria produce both lactic acid (milder, yogurt-like) and acetic acid (sharper, vinegar-like) during sourdough fermentation.

How does higher hydration affect the crumb structure of an artisan loaf?

Answer: It produces a more open, irregular crumb with larger air pockets

Higher hydration doughs allow gas bubbles to expand more freely during fermentation and baking, resulting in an open, irregular crumb typical of ciabatta or baguettes.

Which baking stone or surface best replicates a traditional hearth oven for artisan bread?

Answer: Cordierite or firebrick baking stone

Cordierite or firebrick baking stones retain and radiate intense bottom heat similar to a masonry hearth, promoting strong oven spring and a crispy bottom crust.

What is retardation in artisan bread production?

Answer: Slowing fermentation by cold-proofing dough in a refrigerator

Retardation is the process of cold-proofing shaped or pre-shaped dough at refrigerator temperatures (38–42°F) to slow fermentation and develop deeper flavor.

What does 'autolyse' accomplish in artisan bread making?

Answer: Allows flour and water to hydrate fully, improving gluten development with less mechanical mixing

During autolyse, flour and water rest together before salt and starter are added, allowing hydration and natural enzymatic activity to begin developing gluten with minimal mixing.

Which nutritional benefit is linked to the long fermentation of whole-grain sourdough breads?

Answer: Reduced phytic acid, increasing mineral bioavailability

Long fermentation allows phytase enzymes and acidic conditions to break down phytic acid, which normally binds minerals like iron, zinc, and magnesium and prevents their absorption.