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As indicated in step 2 above, flour contans starch (complex sugar): 1) 1.00 cup of flour contains 68% starch. How many grams of starch is this? ( 1 cup = 120 g) 2) Recipe calls for 3.25 cups of flour. How many grams of starch are in the bread?

As indicated in step 2 above, flour contans starch (complex sugar): 1) 1.00 cup of flour contains 68% starch. How many grams of starch is this? ( 1 cup = 120 g) 2) Recipe calls for 3.25 cups of flour. How many grams of starch are in the bread?

Chemistry & Chemical Reactivity
Chemistry & Chemical Reactivity
10th Edition
ISBN:9781337399074
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter1: Basic Concepts Of Chemistry
Section: Chapter Questions
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As indicated in step 2 above, flour contans starch (complex sugar):

1) 1.00 cup of flour contains 68% starch. How many grams of starch is this? ( 1 cup = 120 g)

2) Recipe calls for 3.25 cups of flour. How many grams of starch are in the bread?

 

THE CHEMISTRY OF BREAD-MAKING Baking bread may seem like a very simple process. It's a combination of only four different ingredients: flour, water, yeast, and salt. However, there's a lot of science in how these four ingredients interact, and how varying them varies the bread's characteristics. MIX INGREDIENTS 2 KNEAD THE DOUGH LEAVE TO FERMENT BAKE THE BREAD FLOUR, WATER & SALT STARCH & SUGAR YEAST & FERMENTATION OTHER INGREDIENTS FATS PROTEINS STARCH Specifically glutenin and gliadin Composed of many sugar molecules stuck together Weaken the gluten network, giving a softer bread. Also stabilise HO YEAST OH R gas bubbles, increasing loaf volume. GLUCOSE R= long hydrocarbon tail WATER ENZYMES O=C=0 NaHCO, BAKING SODA HO. GLUTEN GLUCOSE Sodium bicarbonate. Combined with moisture Viscoelastic network that traps gas Used by yeast for fermentation. CARBON DIOXIDE ETHANOL and acidity, produces carbon dioxide, which can help bread rise. Can cause bitterness. Helps bread rise Boils off during baking NaHCO, + CREAM OF TARTAR BAKING POWDER Flour contains high levels of glutenin and gliadin proteins. These classes of proteins are collectively referred to as gluten. When water is added, these proteins form a network held together by hydrogen bonds & disulfide cross-links. Kneading uncoils gluten proteins, strengthening the network and the dough. Flour contains starch, long chains of connected sugar molecules. Amylase converts starch to maltose; maltase in yeast converts this to glucose. Along with other sugars, this can be used by the yeast for fermentation, and is also involved in the flavour-forming browning reactions that help to form the bread's crust. Yeast are single-celled fungi that help convert sugars in the bread mix into carbon dioxide. The bubbles of carbon Also sodium bicarbonate, but with cream of tartar (potassium bitartrate), an acid ingredient that activates the bicarbonate. dioxide formed cause the bread to rise; kneading makes their size more uniform. Sour dough breads contain both bacteria and wild yeasts. The lactic acid produced by bacteria can sometimes give a sour taste. HỌ OH ASCORBIC ACID OH он OH он OOH More commonly known as vitamin C, it helps to strengthen the dough's gluten network. THE ROLE OF SALT SOUR DOUGH OH ADDS FLAVOUR TO BREAD 100:1 A POLYSACCHARIDE THAT IS PRODUCED BY THE BACTERIUM HO он но OHO OH SLOWS DOUGH FERMENTATION ÕH BACTERIA:YEAST XANTHAN GUM OH ÓH XANTHOMONAS CAMPESTRIS но- Both feed on sugars; yeasts in sour dough can't break down maltose, bacteria can. STRENGTHENS GLUTEN STRUCTURE MAKES DOUGH MORE ELASTIC GLUCOSE MALTOSE LACTIC ACID Used in the production of gluten-free breads © COMPOUND INTEREST 2016 - Www.COMPOUNDCHEM.COM | Twitter: @compoundchem | Facebook: www.facebook.com/compoundchem c This graphic is shared under a Creative Commons Attribution-NonCommercial-NoDerivatives licence. BY NC ND
Transcribed Image Text:THE CHEMISTRY OF BREAD-MAKING Baking bread may seem like a very simple process. It's a combination of only four different ingredients: flour, water, yeast, and salt. However, there's a lot of science in how these four ingredients interact, and how varying them varies the bread's characteristics. MIX INGREDIENTS 2 KNEAD THE DOUGH LEAVE TO FERMENT BAKE THE BREAD FLOUR, WATER & SALT STARCH & SUGAR YEAST & FERMENTATION OTHER INGREDIENTS FATS PROTEINS STARCH Specifically glutenin and gliadin Composed of many sugar molecules stuck together Weaken the gluten network, giving a softer bread. Also stabilise HO YEAST OH R gas bubbles, increasing loaf volume. GLUCOSE R= long hydrocarbon tail WATER ENZYMES O=C=0 NaHCO, BAKING SODA HO. GLUTEN GLUCOSE Sodium bicarbonate. Combined with moisture Viscoelastic network that traps gas Used by yeast for fermentation. CARBON DIOXIDE ETHANOL and acidity, produces carbon dioxide, which can help bread rise. Can cause bitterness. Helps bread rise Boils off during baking NaHCO, + CREAM OF TARTAR BAKING POWDER Flour contains high levels of glutenin and gliadin proteins. These classes of proteins are collectively referred to as gluten. When water is added, these proteins form a network held together by hydrogen bonds & disulfide cross-links. Kneading uncoils gluten proteins, strengthening the network and the dough. Flour contains starch, long chains of connected sugar molecules. Amylase converts starch to maltose; maltase in yeast converts this to glucose. Along with other sugars, this can be used by the yeast for fermentation, and is also involved in the flavour-forming browning reactions that help to form the bread's crust. Yeast are single-celled fungi that help convert sugars in the bread mix into carbon dioxide. The bubbles of carbon Also sodium bicarbonate, but with cream of tartar (potassium bitartrate), an acid ingredient that activates the bicarbonate. dioxide formed cause the bread to rise; kneading makes their size more uniform. Sour dough breads contain both bacteria and wild yeasts. The lactic acid produced by bacteria can sometimes give a sour taste. HỌ OH ASCORBIC ACID OH он OH он OOH More commonly known as vitamin C, it helps to strengthen the dough's gluten network. THE ROLE OF SALT SOUR DOUGH OH ADDS FLAVOUR TO BREAD 100:1 A POLYSACCHARIDE THAT IS PRODUCED BY THE BACTERIUM HO он но OHO OH SLOWS DOUGH FERMENTATION ÕH BACTERIA:YEAST XANTHAN GUM OH ÓH XANTHOMONAS CAMPESTRIS но- Both feed on sugars; yeasts in sour dough can't break down maltose, bacteria can. STRENGTHENS GLUTEN STRUCTURE MAKES DOUGH MORE ELASTIC GLUCOSE MALTOSE LACTIC ACID Used in the production of gluten-free breads © COMPOUND INTEREST 2016 - Www.COMPOUNDCHEM.COM | Twitter: @compoundchem | Facebook: www.facebook.com/compoundchem c This graphic is shared under a Creative Commons Attribution-NonCommercial-NoDerivatives licence. BY NC ND
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