Artisan Vocab

30 cards

artisan bread vocab


 
  
Created Oct 6, 2011
by
cattyshack

 

 
Table View
 
Download
 
Print

Flashcard Set Preview

  Side A   Side B
1
a yeast preferment made as a stiff dough
 
Biga
2
- the process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
 
Fermentation
3
A flat Italian bread similar to a thick pizza dough
 
Foccacia
4
French country style bread
 
Pain de champagne
5
An elastic substance, formed from proteins present in wheat flours, that gives structure and...
 
Gluten
6
bread baker
 
Boulangerie
7
A long, rectangular loaf of bread.
 
Pullman loaf 
8
a thin yeast starter made with equal parts flour and water, plus commercial yeast
 
Poolish- 
9
The process of absorbing water
 
Hydration
10
A rich egg bread, often made as a braided loaf
 
Challah
11
Various enzymes, found in flour and in diastatic malt, that convert starch into sugar
 
Diastase
12
a regional French bread made in the shape of a trellis or ladder
 
Fougasse
13
When something is baked directly on the hearth and not in a pan.
 
Hearth-baked
14
bread made by a skilled manual worker; usually referring to handmade breads made using traditional...
 
Artisan bread 
15
refrigerating a yeast dough to slow its fermentation
 
Retarding
16
a type of yeast that absorbs water instantly. It can be mixed directly in with the dry ingredients...
 
Instant yeast 
17
To change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
 
Staling
18
– a chemical reaction that causes the browning of proteins and sugars together when subjected...
 
Maillard reaction 
19
An Italian sweet bread made in a large loaf, generally containing dried and candied fruits.
 
Panettone
20
the process by which starch granules absorb water and well in size.
 
Gelatinization
21
a resting period early in the mixing procedure of yeast doughs during which the flour fully...
 
Autolyse
22
the starchy inner portion of grain kernels
 
Endosperm
23
fermented dough, used as a starter
 
Pate fermentee
24
the interior of a baked item, distinct from the crust
 
Crumb
25
- tan colored wheat flour made from the outer portion of the endosperm.
 
Clear flour
26
The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases...
 
Oven spring
27
The mineral content of flour; expressed as a percentage of the total weight
 
Ash
28
French for a curved, extra-sharp tool for slashing the top of risen dough for decoration and...
 
Lame 
29
the process by which proteins become firm, usually when heated.
 
Coagulation 
30
dough leavened by a sourdough starter.
 
Sourdough


Upgrade and get a lot more done!
Upgrade    Cancel