05 Quick Breads and Cakes Flashcards
What is Pearlach/potash, used in 1700?
It is the b.k. precursor
When was b.k. and b. powder first used?
1830-1850
When was yeast first commercialized?
1900
Quick breads are leavened by 3 things _, _, _, but not___?
air, steam, CO2 (b.k).
not yeast
What are the basic components of quick breads?
Flour (AP or cake), liquid, salt, leavening agent
What are the flour:liquid ratios for:
biscuits
muffins,
pancake
b: 1:1/3
m: 1:/2
p: 1: 1
What does AP or cake flour provide for quick breads?
Structure (helped by gelatinization)
low prot + high liquid = limit gluten dev.
More crumbly than with yeast
What is gelatinization? (steps)
1- raw starch granules get hydrated = break amylose helix + swell
2- add heat = more swelling until amylose diffuses out of granules
3- granules collapse - contain amylopectin and has amylose out that forms gel matrix
Flour mixes: what are the 2 types, with their 2 subgroups?
dough = soft and firm batter= drop and pour
What does liquid provide to quick breads?
- dispersion medium
- gluten dev + gelatinization of starch
- milk prot+ lactose = maillard rxn!
What is the difference between b.k. and b. powder (single vs double acting)?
bk: 100% NaHCO3
b.p. single acting = NaHCO3 + acid + filler
double acting = NaHCO3 + acid + filler + sodium aluminum sulfate
How much b.k. or b.powder/ cup of flour?
1 mL b.k.
5 mL b. powder
What happens if you put too much b.k. ?
Taste soapy/bitter
Texture course/open crumb
COlour changes (chocolate = red, blueberries = green, flour = yellow)
What does fat provide to quick breads?
- tenderizes
- hydrates
- limit gluten dev
- delay staling (starch retrograding needs h2O, but if fat coats starch, then no H2O access to starch)
- increase volume (shortening power + retards starch gelatinization)
What does sugar provide to quick breads?
- tenderize
- hydrate
- limit gluten dev
- delay staling
- caramelize sugar (colour and flavour) mmmmm
- increase gel time = more time for volume!
What do eggs provide to quick breads?
- structure (prot coagulation)
- leavening
- emulsifier (yolk)
- colour(yolk)
- flavour (yolk)
- decrease staling (yolk)
What happens physically or chemically in the cooking of quick breads?
1- gas expands, pushing of gluten network 2- fat melts 3- starch gels 4- prot coagulate 5- maillard rxn on outer surface 6- structure sets
What is the most important factor that will affect the end result of a product baked?
The consistency of the batter (pour, drop) or dough
THe pour batter is used to make which types of breads? What is the Flour:Liquid ratio?
Pancake, crêpe, waffle, popover
1:1
What is the muffin method?
1- sift dry ingredients together
2- mix wet ingredients together
3- mix both together, BUT NOT TOO MUCH- max 10 strokes if kneading
The Drop batter is used to make which kinds of breads? What is the flour: liquid ratio?
muffin, quick tteas breads, coffee cakes, dumplings
1:1/2
**use AP flour + do not overmix.. results in large tunnels with tough interior.
Place in order of least to most prot-containing flour.
bread flour, cake flour, pastry flour, buckwheat, quinoa, barley, rye, rice, AP, durum, hard wheat
buckwheat, quinoa, rice barley rye cake pastry AP hard wheat, durum, bread
Which types of breads use dough as the type of flour mix consistency?
biscuits, scones, unleavened breads (tortillas, chepatis, lefse)
What is special about biscuits mix?
The degree of acidity or alkalinity used = white or yellow product!
How are cakes classified?
By fat content
What are the 3 types of cakes? Differences?
shortened: made with solid fat, leavened with b.k. and method used– creaming, whipping
unshortened: not made with fat, leavened with eggs whites and method used– beating, cutting, foling
chiffon: made with veggie oil/egg yolks, leavened with egg whites + b.k. and method used – beating, cutting, folding
What are the cake names of shortened and unshortened cake types?
s: pound cake and butter cake
u: roulade and angel cake
What is important to keep in balance for cake making?
tough (strength = flour and egg prot)
tender (fat and sugar)
What is short patent cake flour?
low prot, tender product, treated with chlorine (decreade PH, increase volume, increase structure, increase gelatinization)
Why is butter or shortening used?
to trap air during creaming
Leavening agents amounts depend on what ingredient?
flour amount!
What does a low pH yield on a cake? high pH?
low = tart flavour + low volume
high = bitter/soapy flavour + coarse grain + maillard rnxn much!
What is the use of all these ingredients with commercial cake mixes? -egg solid antioxidants -slow dissolving phosphate b.powder -low flour moisture -modified starches, lecithin, veggie gum
- stabilize + emulsify
- decreade oxidative rancidity
- decrease premature action in storage
- no CO2 loss (no premature action in storage too)
- stabilizer
What do mono and diglycerides (emulsifiers) do in a cake mix?
disperse fat in cake batter
makes air cells small and numerous
increase volume + finer texture
decrease staling
What is the difference between cookie and cake ratio of ingredients?
Cookies have less water, more fat and sugar compared to cakes. Yields a crispy texture
less water = less gluten dev. and less gelatinization of starch
Describe the difference between all these types of cookiie batters/doughs... + some examples? -Bar -Pressed -Rolled _Dropped -Molded _icebox
- Bar = fluid batter in shallow pan or baking sheet, very moist
- Pressed = viscous flour mixture put in pastry bag. Lady fingers, macarons, russian tea cookies
- Rolled= heaviest dough, rolled, cut. Gingerbread, sugar, sablés…
Dropped: drop on cookie sheet with enough flour so that it does not sread too much. Chocoate cookie, cialde (anise), fortne, meringue
Molded: dough is heavy and ready to mold! Almond, biscotti, peanut butter cookie
Icebox : same type as rolled
What is the biscuit method?
1- mix dry ingrediente together
2- cut fat into dry ingredients
3- add liquid in a well with little stirring
4- knead lightly
5- roll dough + cut rounds
6- bake at 450 degrees (high temp = steam + fat melts which makes seperate layers)
What is the cookie method?
cream fat with sugar
mix ingredients until just mixed and moist
The use of AP vs cake flour will yield what type of texture?
AP flour = flat cookie
Cake flour = fluffy cookie
