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39 Cards in this Set
- Front
- Back
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Productions of gases occurs when . . .
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chemical leaveners break down in the presence of moisture, giving off gases that help leaven.
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Baking ammonia is also known as . . .
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ammonium bicarbonate
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When exposed to heat, baking ammonia. . .
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decomposes into ammonia, carbon dioxide and water. All 3 are sources of leavening.
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Baking ammonia has good bench tolerance and . . .
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reacts rapidly in water and heat.
increases uniformity and spread increases browning gives a crisp, porous crumb |
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Never use baking ammonia in . . .
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muffins, biscuits, cakes or soft moist cookies because it should be baked in low moisture so the gas fully bakes out.
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Baking soda becomes carbon dioxide and other gases in the presence of . . .
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acid and moisture.
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Why isn't baking soda used by itself as a leavener?
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you'd need a high amount to get enough leavening gas - and it produces a yellow or green discoloration and strong chemical flavor.
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What happens to chemical leaveners if left uncovered?
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They absorb moisture and pick up odors.
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Small amounts of baking powder and soda have a salty-sour flavor, which is good for some products such as . . .
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baking powder biscuits, scones, soda bread.
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Cornstarch has 2 main functions in baking powder . . .
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1. absorbs moisture so baking soda and acid don't react in the box.
2. standardizes baking powders so one brand is the same leavener as another. |
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How does carbon dioxide help batters?
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Makes them thicker, less dense and easier to mix.
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What is baking powder?
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A chemical leavener where the acid and the soda are combined in the same box.
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What is baking ammonia?
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A product good for small, dry baked goods but not large or moist products such as a cake.
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Why are seed cells of air important in batters/doughs?
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They define the crumb of baked goods. The more small seeds cells, the finer the crumb.
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A small amount of cream of tartar in biscuits decreases pH and weakens gluten development. The result is . . .
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more tenderness.
Lower pH also provides a whiter crumb that is fine and tight. |
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A small amount of baking soda in cookies increases pH, weakening the gluten structure. The result is . . .
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more spread, more tenderness, increase in the rate of browning with a coarser, more open crumb.
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A small amount of baking soda in brownies gives a . . .
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darker, richer product.
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Changes in pH affect . . .
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color
flavor crumb texture gluten strength |
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Functions of chemical leaveners. . .
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to leaven
tenderize adjust pH |
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Cream of tartar has what affect on pH?
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This acid decreases pH.
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Baking soda has what effect on pH?
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This alkali increases pH.
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The best bench tolerance and product expansion happen . . .
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with slower-acting baking powders.
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Acids differ in . . .
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reaction rates
flavor price |
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For best volume in cakes, time the release of carbon dioxide with. . .
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coagulation of protein and the gelatinization of starch
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Cake doughnuts and cakes do best with. . .
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slow-acting baking powder.
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A fast-acting baking powder releases how much of its total carbon dioxide in the mixing?
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60-70% in the mixing and another 30-40% during baking.
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All baking powders release the same amount of carbon dioxide and all are double-acting, which means . . .
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they release some gas at room temperature and some when heated.
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Baking powders differ by their DRR, or . . .
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dough reaction rates
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DRR measures . . .
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amount of carbon dioxide released from baking powder.
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The most common leavener is . . .
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baking soda, combined with one or more acids. They may be added separately or together in the form of baking powder.
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Bench tolerance is affected by . . .
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the leavening agent used.
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What is bench tolerance?
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how well batters and doughs withstand or tolerate a delay before being baked, without a large loss in leavening gases.
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Baking soda is another name for . . .
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sodium bicarbonate or bicarbonate of soda.
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When baking soda is used for leavening, it's in the presence of. . .
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one or more acids. With acid, less baking soda is needed to break down into carbon dioxide and water.
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There are several different types of baking powders, and all contain . . .
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baking soda, one or more acids in form of acid salts, and dried starch.
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Acid salts release acid once they dissolve in water. An example of an acid salt is . . .
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cream of tartar, also known as potassium acid tartrate.
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When cream of tartar is dissolved in a batter, what acid is released?
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Tartaric acid. It reacts with baking soda to produce carbon dioxide.
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Double-acting baking powders have . . .
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2 or more acids. One that dissolves and reacts with baking soda at room temp, and one that requires heat to dissolve and react.
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Baking soda is . . .
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a chemical leavener and an alkali that when combined with an acid releases gases.
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