Matching -_____Bâtard

question 27

Multiple Choice

Matching
-_____bâtard

• A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
• B) a period of rest after preshaping and before final shaping
• C) linen used in the bakeshop to hold shaped loaves before baking
• D) the portion of the dough that touches the oven floor during baking
• E) curved or straight razors used to score breads
• F) a long bread shape, typically scored in 5 or 6 spots with a lame
• G) a wooden paddle used to remove baked loaves from the oven
• H) a loaf of bread scored with scissors to look like a sheaf of wheat
• I) an oval loaf
• J) smooth side of the dough; becomes top side during baking

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Definitions:

Lipoprotein

Complexes of lipids and proteins that transport lipids through the bloodstream.

Peptide Coupling Reagent

A chemical used to facilitate the formation of peptide bonds between amino acids during the synthesis of peptides or proteins.

Solid Phase Peptide Synthesis

A method for synthesizing peptides by anchoring the C-terminal of the peptide to an insoluble resin and sequentially adding amino acid residues.

Chymotrypsin

A digestive enzyme classified as a serine protease, which hydrolyzes proteins to form smaller peptides, playing a critical role in protein digestion.