05 Quick Breads and Cakes

Question 1

What is Pearlach/potash, used in 1700?

Answer 1

It is the b.k. precursor

Question 2

When was b.k. and b. powder first used?

Answer 2

1830-1850

Question 3

When was yeast first commercialized?

Answer 3

1900

Question 4

Quick breads are leavened by 3 things _, _, _, but not___?

Answer 4

air, steam, CO2 (b.k).

not yeast

Question 5

What are the basic components of quick breads?

Answer 5

Flour (AP or cake), liquid, salt, leavening agent

Question 6

What are the flour:liquid ratios for:
biscuits
muffins,
pancake

Answer 6

b: 1:1/3
m: 1:/2
p: 1: 1

Question 7

What does AP or cake flour provide for quick breads?

Answer 7

Structure (helped by gelatinization)
low prot + high liquid = limit gluten dev.
More crumbly than with yeast

Question 8

What is gelatinization? (steps)

Answer 8

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

Question 9

Flour mixes: what are the 2 types, with their 2 subgroups?

Answer 9

dough = soft and firm
batter= drop and pour

Question 10

What does liquid provide to quick breads?

Answer 10

• dispersion medium
• gluten dev + gelatinization of starch
• milk prot+ lactose = maillard rxn!

Question 11

What is the difference between b.k. and b. powder (single vs double acting)?

Answer 11

bk: 100% NaHCO3

b.p. single acting = NaHCO3 + acid + filler
double acting = NaHCO3 + acid + filler + sodium aluminum sulfate

Question 12

How much b.k. or b.powder/ cup of flour?

Answer 12

1 mL b.k.

5 mL b. powder

Question 13

What happens if you put too much b.k. ?

Answer 13

Taste soapy/bitter
Texture course/open crumb
COlour changes (chocolate = red, blueberries = green, flour = yellow)

Question 14

What does fat provide to quick breads?

Answer 14

• 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)

Question 15

What does sugar provide to quick breads?

Answer 15

• tenderize
• hydrate
• limit gluten dev
• delay staling
• caramelize sugar (colour and flavour) mmmmm
• increase gel time = more time for volume!

Question 16

What do eggs provide to quick breads?

Answer 16

• structure (prot coagulation)
• leavening
• emulsifier (yolk)
• colour(yolk)
• flavour (yolk)
• decrease staling (yolk)

Question 17

What happens physically or chemically in the cooking of quick breads?

Answer 17

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

Question 18

What is the most important factor that will affect the end result of a product baked?

Answer 18

The consistency of the batter (pour, drop) or dough

Question 19

THe pour batter is used to make which types of breads? What is the Flour:Liquid ratio?

Answer 19

Pancake, crêpe, waffle, popover

1:1

Question 20

What is the muffin method?

Answer 20

1- sift dry ingredients together
2- mix wet ingredients together
3- mix both together, BUT NOT TOO MUCH- max 10 strokes if kneading

Question 21

The Drop batter is used to make which kinds of breads? What is the flour: liquid ratio?

Answer 21

muffin, quick tteas breads, coffee cakes, dumplings
1:1/2

**use AP flour + do not overmix.. results in large tunnels with tough interior.

Question 22

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

Answer 22

buckwheat, quinoa, rice
barley
rye
cake
pastry
AP
hard wheat, durum, bread

Question 23

Which types of breads use dough as the type of flour mix consistency?

Answer 23

biscuits, scones, unleavened breads (tortillas, chepatis, lefse)

Question 24

What is special about biscuits mix?

Answer 24

The degree of acidity or alkalinity used = white or yellow product!

Question 25

How are cakes classified?

Answer 25

By fat content

Question 26

What are the 3 types of cakes? Differences?

Answer 26

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

Question 27

What are the cake names of shortened and unshortened cake types?

Answer 27

s: pound cake and butter cake u: roulade and angel cake

Question 28

What is important to keep in balance for cake making?

Answer 28

tough (strength = flour and egg prot) | tender (fat and sugar)

Question 29

What is short patent cake flour?

Answer 29

low prot, tender product, treated with chlorine (decreade PH, increase volume, increase structure, increase gelatinization)

Question 30

Why is butter or shortening used?

Answer 30

to trap air during creaming

Question 31

Leavening agents amounts depend on what ingredient?

Answer 31

flour amount!

Question 32

What does a low pH yield on a cake? high pH?

Answer 32

low = tart flavour + low volume high = bitter/soapy flavour + coarse grain + maillard rnxn much!

Question 33

``` 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 ```

Answer 33

- stabilize + emulsify - decreade oxidative rancidity - decrease premature action in storage - no CO2 loss (no premature action in storage too) - stabilizer

Question 34

What do mono and diglycerides (emulsifiers) do in a cake mix?

Answer 34

disperse fat in cake batter makes air cells small and numerous increase volume + finer texture decrease staling

Question 35

What is the difference between cookie and cake ratio of ingredients?

Answer 35

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

Question 36

``` Describe the difference between all these types of cookiie batters/doughs... + some examples? -Bar -Pressed -Rolled _Dropped -Molded _icebox ```

Answer 36

- 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

Question 37

What is the biscuit method?

Answer 37

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)

Question 38

What is the cookie method?

Answer 38

cream fat with sugar | mix ingredients until just mixed and moist

Question 39

The use of AP vs cake flour will yield what type of texture?

Answer 39

AP flour = flat cookie | Cake flour = fluffy cookie