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16 Cards in this Set
- Front
- Back
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Common ingredients and what differs in quick breads |
Ingredients Common ones = flour, liquid, salt What differs = ratio of flour to liquid |
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3 basic mixing methods |
Muffin method conventional cake biscuit/ pastry |
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mixing of biscuit/pastry |
solid fat cut into sifted dry ingredients Add liquid, stir w/ fork, just to moisten Gentle kneading to shape dough Produces flaky texture |
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Muffin method |
All dry ingredients in 1 bowl All liquid in 2nd bowl (use liquid/melted fat) Add liquid to dry and stir just to moisten Texture tends to be coarse, porous,crumbly |
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Conventional cake |
Cream sugar with solid fat Add beaten egg Alternate dry and liquid ingredients Start with dry so as not to break emulsion Texture is tender crumb, small pores |
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Yeast breads |
Rely on growth of yeast and anaerobicmetabolism (glycolysis) for CO2 production |
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essential ingredients of yeast bread |
flour, liquid, yeast, salt |
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What does salt do in yeast breads |
controls fermentation None = too rapid coarse bread Too much = slow firm, compact loaf |
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what is the optimal percent of sugar in yeast breads for fermentation |
3-6% |
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fermentation |
Yeast transforms sugar to alcohol & CO2 |
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proofing |
2nd rising in the pan Requires higher humidity |
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oven spring |
rapid inc. in volume (80%)in first 5-10 mins of baking due to gas expanding as heated , inc’d yeast fermentation ,inc’d enzyme activity , and gluten softening |
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sponge dough |
Combine yeast, liquid and must enough flour to make a thick batter Ferment until light, bubbly Add sugar, salt, fat & remaining flour Knead dough Continue same as straight dough Recommended if using old yeast |
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straight dough |
re-hydrate yeast in warm liquid add 1/3 flour and mix vigorously add remaining flour gradually when can no longer stir - transfer to board & knead until smooth and elastic ferment in warm place punch down & divide into loaf pans let rest (~15 mins.) shape loafplace in pan-seam down, greased bottomproof until doubledbake |
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no knead dough |
Best for dough w/ hi fat & sugar contentAlso uses less flour Straight method used, but dough is beaten Shaped, panned, proofed, baked Will have yeasty flavor, coarse grain Advantage is shorter time |
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cool rise mixing methods |
Used to reduce time and steps Vigorously beat 1st 2 flour additions Shape dough with rolling pin (gives greateruniformity) Put shaped dough in refrigerator for onerising period Can make dough ahead and refrigerate 3-5 days |
