Ariana Zadori 3/2/23 Homework 2 Chapter 5 1. Air cell formation, hydration, gluten development 2. Air cell walls are made primarily of proteins such as gluten or egg albumin. When gases are formed by leavening agents, they collect inside the air cells. When the gas expands while baking the cell walls stretch and enlarge. Air cells provide structure and support. 3. The gluten proteins begin to uncoil when in contact with water. Mixing causes the gluten to form long fibers. 4. Overmixing will cause the gluten to break. Bread loaf will lose its volume and pie dough will be crumbly. 5. Selection of flour, fat and other tenderizers, water, mixing methods/times, leavening, temperature, other ingredients/additives 6. If the cake is underbaked it will collapse because the moisture leaves the cake as it cools. 7. High ratio cake because the fats and sugars in the high ratio cake are good moisture retainers.
