Term
| Batters & Doughs (flour mixtures) include: |
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Definition
Muffins, biscuits, & other quick breads
Pastries
Shortened & unshortened cakes
Cookies Breads |
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Term
| Basic ingredients of batters & doughs |
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Definition
Flour
Leavening Agent
Fat
Liquids (milk, water)
Eggs (protein & binding)
Sugar & other sweeteners |
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Term
| Use of sugar in batters & doughs |
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Definition
Taste
Carmelization
Inhibits moisture (until internal temp. can't hold moisture, then causes bread to rise) |
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Term
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Definition
Most in US made from wheat (gluten gives structure)
Milling is the separation of endosperm from bran & germ
Grades of flour are by size
1. patent: smallest
2. straight: all purpose
3. clear: largest |
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Term
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Definition
Nutrients added:
1. B vitamins (thiamine, riboflavin, niacin, folic acid)
2. Iron
3. Vitamin D & Calcium are optional (fat soluble) |
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Term
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Definition
| Insoluble gliadin & glutenin, which form gluten when moistened, then kneaded. Gluten is responsible for the viscous & elastic characteristics & high loaf volume of wheat flour doughs. Glutenin + Gliadin + water + work = gluten *Gliadin is generally missing in gluten-free foods |
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Term
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Definition
Hydrate a wheat flour mixture with water then mix to form gluten
* over mixed dough is chewy, hard, dense (gluten strands may tear)
* too much water interferes with gluten development |
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Term
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Definition
Bread (makes cakes turn out hard & dense)
all purpose
pastry
cake
self-rising (already includes baking soda & salt)
gluten (18% protein) |
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Term
| Flours & meals (not wheat) |
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Definition
1. rye (less gluten forming properties)
2. cornmeal & corn flour (chief protein is zein, need to combine with flour)
3. soy flour (high in protein, low in gluten) |
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Term
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Definition
To Leaven- to make light & porous
Major leavening gases: air, steam, carbon dioxide |
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Term
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Definition
Incorporated by:
Beating eggs
Creaming fat & sugar
Beating butter
Folding or rolling dough |
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Term
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Definition
High liquid content & high oven temperature
(cream puffs & popovers) |
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Term
| Leavening gases: Carbon dioxide |
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Definition
Added by:
1. Action of yeast (fermentation)- CO2 is produced by yeast and certain bacteria with sugar
2. Chemical production:
Baking soda & baking powder- chemical leaveners that produce an acid/base reaction to give off CO2 in the presence of moisture. |
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Term
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Definition
Sodium bicarbonate
Gives off CO2
Used in recipes with an acid ingredient (buttermilk, vinegar, cream of tartar) |
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Term
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Definition
Role is to tenderize or shorten the gluten strands.
Emulsifiers allow fat to be evenly dispersed throughout the batter.
Butter & margarine are about 82% fat.
Shortened breads have "shorter" air cells. |
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Term
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Definition
Incorporate air into batter
Yolks add flavor & color
Form emulsions
Increase rigidity upon baking (egg proteins coagulated when heated) |
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Term
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Definition
Sweetening
Tenderizing
Moisture retention
Contributes to browning
Aids in leavening (creaming of fat & sugar, stabilize egg white foams, provides food for yeast) |
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Term
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Definition
Batters: pour or drop batters (more liquid)
Yeast batters are called sponge.
Doughs: thick enough to be handled |
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Term
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Definition
1. Muffin: most quick breads, boxed cakes (all dries, then liquids, little stirring)
2. Pastry or biscuit (cut in fat)
3. Conventional (creaming fat with sugar, add eggs, add dry ingredients alternatively with liquids)
4. Conventional sponge (cream fat w/ half cup sugar, half cup sugar beaten w/ eggs & reserved, add dry ingredients alternatively w/ liquids, fold in egg & sugar mixture)
5. Quick mix (higher proportion of sugar & liquid, sift dry ingredients, add all fat & part liquid, add eggs & remaining liquid) |
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Term
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Definition
Atmospheric pressure is less (greater rise)
* less resistance for leavening gases & greater expansion
* moisture evaporates quickly
* water & liquids boil at lower temp. |
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Term
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Definition
High proportion of liquid
Produces steam for leavening
Prevents excess gluten development
Usually baked in hot oven (450°F)
Reduce temperature after 15 minutes
Structure usually because of
* Gelatinization of starch
* Coagulation of eggs
Browning because of
* Maillard reaction
* Dextrinization of starch
Failure usually because of under baking |
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Term
| Cream Puffs and Eclairs (quick bread) |
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Definition
Cream puff batter also called pâte à choux.
Like popovers
* High liquid
Unlike popovers
* High fat
* High eggs
(Eggs helps to emulsify the fat)
Causes of failure
* Excessive evaporation of moisture
* Usually when heating fat and water range top
* Insufficient baking
* Under baked puffs and éclairs may collapse
* Insufficient beating of mixture
* Inaccurate ingredient measurements |
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Term
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Definition
Waffle batter similar to pancake batter except
* More eggs
* More fat
Usually leavened by baking powder although some recipes use yeast
Cook on a preheated waffle iron |
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Term
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Definition
Typical ingredients
* Flour, liquid, baking powder or soda, salt, and egg
Variations are possible
* Adjust how thick or how thin by amount of liquid in relation to flour
Mixing
* Do not over mix
* Batter should be lumpy
* Over mixed pancakes may be soggy, show tunnel formation, and be tough |
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Term
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Definition
Characteristics
* Pebbly – not smooth peaked top
* Crumb is slightly moist, light and tender
* Should break without crumbling
Mixing – Use Muffin Method
* Fat melted or use oil
* Combine fat with other liquid ingredients (egg and milk)
* Mix all dry ingredients together (flour, leavening, salt)
* Pour liquid into dry ingredients and mix lightly
* Batter should be lumpy – NOT smooth
Over mixed muffins
* Have peaks and tunnels |
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Term
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Definition
Mixing – Biscuit/Pastry Method
* Cut solid fat into the flour
* Add milk and stir briefly
* Knead lightly
* Roll out and cut
Drop biscuits contain more moisture and are not kneaded
Bake in hot oven (425° – 450°F) |
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Term
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Definition
Similar to biscuits but richer
Contain eggs, butter, half and half or cream with flour, leavening, and salt.
Use biscuit method to mix
Bake on ungreased baking sheet |
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Term
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Definition
Good quality bread
*Fine texture
*Thin cell walls
*Uniform grain
*Elastic crumb
*Light, large volume in relation to weight |
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Term
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Definition
A microscopic one-celled plant
Excessively hot temperatures will kill yeast
Kinds or source of yeast
*Instant quick-rising active dry yeast
*Active dry yeast
*Bread machine yeast
*Compressed or fresh cake yeast
*Starters or sponge |
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Term
| Types of flour in yeast breads |
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Definition
Bread flour preferable
A high protein flour made from hard wheat
Whole wheat flour
Bran in whole wheat will interfere with gluten development
Rye flour
Usually mixed with wheat flour for better gluten development |
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Term
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Definition
Not an essential ingredient in yeast breads
Sugar functions
Increases rate of fermentation
If large amount of sugar, then represses action of yeast
Adds sweetness
Promotes browning |
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Term
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Definition
Not an essential ingredient in yeast bread
Functions
Facilitates dough handling
Increases keeping quality of bread
Improves loaf volume and texture
Increases tenderness |
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Term
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Definition
Adds flavor
Retards yeast fermentation
Too much salt can prevent rising of bread
Firms gluten structure
Bread without salt:
Crumbly
Overlight |
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Term
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Definition
Essential for development of strong elastic gluten strands
Methods
Kneading by hand
Kneading by machine
During kneading manage amount of flour used
Dough should be soft but not sticky
Too much flour = dry, stiff dough |
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Term
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Definition
Time between start of mixing and molding or shaping of dough
Fermentation reaction
Glucose + Yeast = Ethanol + Carbon Dioxide
Favorable conditions
Moist, warm environment
When dough has doubled in size
Punch down and allow to rise a second time or shape into rolls or loaves
If allowed to ferment too long
Poor oven spring
Flat or sunken top
Coarse grain and thick cell walls
Unpleasant sour odor
Crust may brown poorly
Inadequate fermentation
Thick cell walls
Heavy and small volume
Less tender |
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Term
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Definition
Final rising of dough after dough has been shaped
Place in oven once dough has doubled in size |
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Term
| Decorative finishes of yeast breads |
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Definition
Applied after shaping but before proofing
Glazes or Washes
Whole egg and water – shiny crust
Whole egg and milk – shiny soft crust
Milk or cream – soft crust
Water – crisp crust
Slashes |
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Term
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Definition
Conventional
Loaves – lower oven temperature
Rolls – higher oven temperature
Microwave baking
Frozen yeast doughs
Oven spring
Sharp rising in first few minutes |
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Term
| Rolls and other yeast breads |
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Definition
Rolls
Often higher in sugar and fat than loaf breads
Bake at higher temperatures
Whole grain breads
Whole wheat – red wheat
Whole wheat white – white wheat
High fiber breads
Use of other flours
Specialty and artisan breads |
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Term
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Definition
The changes that occur after baking
Firmness of crumb
Less moisture
Loss of flavor
Crumbly texture
Development of leathery crust
Occurs more quickly if refrigerated
Store at room temperature or freeze
Warming can reverse effects of staling
To large extent - caused by retrogradation of amylopectin |
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Term
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Definition
Shortened (fat)
Unshortened (no fat)
Chiffon (a blend) |
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Term
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Definition
Pound cakes:
* tender
* compact & close grain
* historically, 1 pound each of butter, sugar, flour, & eggs
* no leavening agent (leavened by air & steam)
Standard shortened cakes:
* fine grain
* uniform cells w/ thin cell walls
* elastic crumb |
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Term
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Definition
* adds sweetness
* promotes tenderness by interfering with gluten development
* influences volume (traps air during creaming, raises starch gelatinization temp) |
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Term
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Definition
* often includes shortening, butter, & margarine
* increases tenderness
* increases volume by (decreasing cohesive forces, adding air during creaming) |
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Term
| Why use cream as fat in shortened cakes? |
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Definition
| So sugar can't absorb liquid until temperature gets higher, then releases to help with leavening. |
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Term
| Emulsifiers in shortened cakes |
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Definition
Allow fat to be distributed more finely and more sugars may be incorporated.
* high ratio in shortenings
* decrease cohesive forces thereby increasing volume
* mono & diglycerides |
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Term
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Definition
Contributes to structure
Too little flour: weak structure & coarse texture, cake may fall
Too much flour: compact, dry cake |
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Term
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Definition
Milk, water, & fruit juices
* dissolves ingredients
* hydrates starch & protein
* produces steam
* if excess liquid, poor volume |
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Term
| Over & undermixing of cakes |
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Definition
Overmixing:
* may toughen cakes, especially if lean mixture or high protein flour used
* compact cake
* heavy or soggy
Undermixing:
* coarse texture
* thick cell walls
* concave surface especially if a rich mixture |
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Term
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Definition
Do not include shortening or other types of added fat
* angel food (egg whites only)
* yellow sponge (whole egg)
* pans are not greased
* baking temp 350-375 for 20-25 min
* cooling (on a rack) so air can circulate |
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Term
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Definition
More sugar, less liquid than cakes
* rolled, dropped, bar, pressed, molded, icebox/refrigerator
Conventional mixing method most common |
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