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43 Cards in this Set
- Front
- Back
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What are some examples of quick breads?
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Waffles, pancakes, muffins, crepes, biscuits, gingerbread
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Why are they called quick breads?
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Quick to make
Quick to bake No yeast |
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What is leavening?
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A means of incorporating volume into baked products:
Air Steam Chemical agents Yeast (not for quick breads) |
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Air as leavening
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No heat involved
Achieved by sifting, kneading, mixing, adding foams, beating, whipping in foaming ingredients (egg whites, whipping cream) |
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Steam as leavening
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Occurs in baked products that contain liquid (virtually all)
Uses rapid, high temps to develop steam 1 ml water = 1600 ml steam |
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Chemical leavening agents
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Principally baking soda and baking powder
Very quick leavening as compared to yeast Carbon dioxide produced through chemical reactions between acids and bases Gases form bubbles or air pockets Baking cases existing gases to expand, product rises Proteins in dough or batter set around air pockets=form & texture |
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Baking soda
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Sodium bicarbonate (NaHCO3)
Baking soda is an alkaline (base) Releases gas in the presence of moisture and acid The base neutralizes the acid= Co2 gas |
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What happens with too much baking soda?
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Soapy or bitter taste
Yellow color, brown spots |
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What are some acidic ingredients in baking soda?
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Buttermilk
Sour cream Citric juices Honey Molasses Fruits |
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What is baking powder?
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Sodium bicarbonate and one or more acids
Cream of tartar and/or Sodium aluminum sulfate Startch to prevent lumping Both acid and base present Only moisture needed to activate |
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What is single acting baking powder?
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Requires only moisture from eggs, milk, water or other liquids; mustbe baked immediately
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What is double acting baking powder?
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More popular; small release of gas with moisture, and second stronger release of gas when heat is applied; need not be baked immediately
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What are some rules about using baking soda and baking powder?
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Sometimes baking soda and baking powder used in the same recipe.
Baking soda can release CO2 only to the extent of acid in recipe; if more leavening needed, baking powder added Self rising flour has leavening |
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Yeast breads v. Quick breads
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Yeast breads are leavened differently than quick breads
Fermentation of yeast buds Sugar + yeast buds Sugar + yeast = CO2 + ethyl alcohol Yeast breads are typically heavily manipulated for tougher texture (gluten development) Requires long period of time for kneading, proofing, and shaping |
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Purchasing and storing of quick breads
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Buy chemical leaveners in smallest unit appropriate
Can deteriorate Keep tightly covered (contamination, moisture from air) Store in cool place (heat deteriorates) Shelf life of several years |
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Batters and doughs
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Batters: increased liquid; flour mixture that has just enough liquid to be beaten or stirred
Doughs: have less liquid in proportion to flours than batters... handled/kneaded |
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Is there protein in flour?
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Manipulation of hydrated flour develops gluten
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What is gluten?
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A rubbery mass with the texure of chewing gum
When separated, it is used to increase protein content |
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How can you develop gluten?
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Kneading
Stirring, electric mixer or food processor |
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What types of gluten are there?
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Gliaden and glutenin
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What are some properties of gliadin?
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Gives dough its fluid and sticky character; soluble in alcohol
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What are some properties of glutenin?
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Gives elasticity to dough, insoluble in alcohol
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What is the primary flour used for breads?
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Wheat because of its capacity to form gluten
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What are the functions of gluten?
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Structure, along with the egg protein
Holds gases and steam |
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What limits the development of gluten?
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Fat and sugar
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What physical and chemical changes occur during baking?
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Production and expansion of gas
Denaturation of proteins Gelatinization of starch Evaporation of water Browning |
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Creaming
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Beating the butter with sugar until a soft pale cream thick and fluffy mixture is obtained, then beating the eggs in one by one.
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Beating
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Vigorously mixing with a whisk or electric mixer to create a foam, usually with egg whites or cream.
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Stirring
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Spinning the batter until all ingredients are properly blended.
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Cutting in
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Incorporating fat into the batter where the fat is still in solid pieces. Usually done with a pastry blender.
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Folding
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Incorporating air into the mixture
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Kneading
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Working the dough with hands to incorporate air
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Mixing method: Muffin
Purposes |
Purposes:
Prevent overdevelopment of gluten Reduces manipulation of batter Quicker method for incorporating ingredients Used for all types of quick breads |
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Mixing method: Muffin
How to |
All dry ingredients mixed in one bowl, all wet ingredients mixed in another
A “well” formed in middle of dry, wet ingredients poured in middle of well With few strokes as possible, mix only until all dry ingredients are moist, folding in from outside edges |
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What kind of fat is used for the muffin method?
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Fat is liquid (oil or melted butter)
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What kind of texture does the muffin method produce?
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Soft, tender, cake like texture
Soft crumb (interior of bread) |
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Mixing method: Biscuit
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Solid fat (chilled)
Flaky dough Biscuits, shortcakes, scones Similar to making pie dough Goal: light, flaky, and tender texture |
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Mixing method: Biscuit
How to |
Measure all ingredients
Sift dry ingredients together Cut in solid fat Separate bowl: liquid ingredients, including egg Add liquid to dry Mix until just combined, don’t overmix Knead lightly 10 or 15 times until soft or slightly elastic but not sticky Don’t over knead Cut, shape or form dough before baking Slightly flaky exterior with soft interior |
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What are some qualities of hard wheat?
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Hard wheat – high protein (12-14%)
Bread flour Durum Semolina |
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What are some qualities of soft wheat?
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Soft wheat – low protein (7-9%)
Cake flour Pastry flour |
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What is all purpose flour?
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In between
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What types of flour are there?
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Whole wheat
Durum flour Bread flours All purpose flour Self-rising flour Pastry flour Cake flour Instant flour |
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What are wheats enriched with?
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Government action to decrease diseases caused by deficiencies of:
Thiamin Niacin Riboflavin Iron Folacin |
