CAB Artisan Baker Baking Science & Nutrition Flashcards

What is the primary role of gluten in bread dough?

Answer: Traps CO2 to give bread structure and rise

Gluten forms an elastic network that traps carbon dioxide produced by yeast, giving the loaf its structure and allowing it to rise.

Which protein in wheat flour is most responsible for gluten formation?

Answer: Gliadin and glutenin

Gliadin and glutenin are the two wheat storage proteins that combine with water to form the gluten network.

What Maillard reaction temperature range produces the golden-brown crust on artisan bread?

Answer: 285–325°F (140–163°C)

The Maillard reaction between amino acids and reducing sugars begins around 285°F and accelerates up to about 325°F, creating the characteristic crust color and flavor.

What is the approximate protein content of bread flour?

Answer: 12–14%

Bread flour typically contains 12–14% protein, which provides sufficient gluten development for chewy, structured loaves.

Which vitamin is synthesized by yeast during fermentation and contributes nutritional value to sourdough?

Answer: B vitamins (thiamine, riboflavin, niacin)

Yeast and lactic acid bacteria produce B vitamins such as thiamine, riboflavin, and niacin as metabolic byproducts during fermentation.

How does steam injection in a deck oven benefit artisan bread?

Answer: Keeps the crust soft during initial baking for maximum oven spring

Steam keeps the outer crust pliable during the first minutes of baking, allowing maximum oven spring before the crust sets.