5- Flour Mixtures: Quick breads, cakes & cookies Flashcards
Beating vs blending
Beating is a more intense process than blending and traditionally requires a whisk or electric mixer. The goal in beating is often more than just combining ingredients together, but also to introduce air into the mixture
Blending
To mix two or more of ingredients together with a spoon or whisk or an appliance such as a blender, mixer or a processor
Creaming uses __ and __
Creaming uses sugar and fat (e.g butter)
Creamign is
The process of mixing sugar and butter using an appliance to make an airy mixture
Folding
More delicate, no air is lost
Incorporating two mixtures in gentle manner, thereby reducing gluten development and preventing the substance from deflating
Cut in
Using two knifes or a pastry blender to combine cold fats (butter, margarine or shortening) with flour or sugar without creaming or mixing air in the ingredients. A grainy and crumbly mixture s the desired result
Crumb
- The interior of a baked product
- Open/coarse (large holes), closed/tight (small holes) describes the bubble sizes
- Cakes have a closed crumb (many tiny bubbles)
Tender
- degree of softness and ease of chewing
- Cakes and quick breads have a tender crumb (moist and crumbly without being dry)
What has been used before to leaven bread?
Ash
What’s pearl ash?
White ash that has been used in recipes- potassium carbonate
When did commercial yeast became available for saleÉ
early 1900s
What was first bread eaten?
Flat bread made of mix of flour and water baked on flat stone
How is bread leavened during baking
Air
Steam (egg whites also contain water)
CO2
What are the basic ingredients in bread
– Flour (AP, sometimes others incl cake) – Liquid – Salt – Leavening agent – Other ingredients: • Fat (butter/marg/oil), eggs, sugar
What does salt do in quick bread?
For flavor
Which quick bread have 1:1 flour to liquid ratio?
Cream puffs
Pancakes
Popovers
Which quick bread have ratio other than 1:1 flour to liquid ratio?
Biscuits
Muffins
Waffles
Relatively high liquid or low protein flour =
limited gluten formation
Texture of quick bread is __ crumbly than yeast bread
Texture of quick bread is more crumbly than yeast bread
What does flour provide
Provides basic structure (starch + gluten)
What plays a key role in in
structure and texture? What is it affected by?
Starch gelatinization plays key role in structure and texture
(affected by water, temp, sugar, fat)
What happens when you manipulate gluten
Gluten inwinds and attach to each other
They go from individual short gluten molecules to long straight strings
How’s gluten inhibited
Some fat and sugar
A lot of water
describe mechanism of starch gelatinixation
Raw starch is in granules. Inside of them there is amylose and amylopectin
Water is added and granules expand. With heat and water amylose spills out of the granules
As heat continues, granules become most amylopectin (highl y branched) Amylose is outside-> gel is formed
What is needed for gelatinization
Heat and water
What delays gelatinization in quick breads?
sugar and fat
Why do we want to delay gelatinization in quick breads
Structure needs to be developed before the gelatinization occur, so the product is fluffy and tender
Purpose of eggs in baking
• Structural integrity - Egg proteins coagulate during baking •Leavening - Whipped foam (whites) - Liquid in eggs turns to steam
What happens when egg is excluded from a baked product
Crumbly, less moist and less tender product
Egg white role in baking
Moisture add structure
Egg yolk role in baking
• Colour, flavour, nutrient content
• Phospholipids : distribute fat (emulsifying agent);
delay staling, incr shelf life
Why should you beat egg whites at room temp
Cold egg whites don’t hold air very well
Role of liquid in quick breads
• Dispersion medium (solvent for dry ingredients flour, b powder, sugar, salt…)
• Hydrates proteins
- pro (gluten devt)
- starch granules in flour (gelatinize on heating)
• Often milk (but could be water)
- Lactose + pro = Maillard rx (contributes to browning and flavour)
- Milk pro : contribute to structure
Guten cannot develop without ___
Guten cannot develop without water
What are the 2 types of quick breads?
Dougs and batter
What are the 2 types of batters?
Drop and pour
What are the 2 types of doughs
Stiff/firm
Soft
What is batter
Flour mixture with more water, more pourable
What is dough
Flour mixture dry enough to be handled and kneaded
What is baking soda? How does it work?
Baking soda = 100% NaHCO3
+ acid (buttermilk, cream of tartar etc.) = CO2 which leavens the product
What is baking powder? How does it work?
Baking powder
• Single acting (Magic brand in Canada)
NaHCO3
+ Acid [usually monocalcium phosphate = Ca(H2PO4)2 = MCP]
+ inert filler (usually cornstarch)
• Double acting
– NaHCO3 + MCP + sodium aluminum sulphate (usually) + inert fille
What is the role of sodium aluminum sulphate?
Creates CO2
Why do some recipes include b soda and b powder
To match acid with baking soda and have the baking powder to provide more leavening
This way less baking powder can be used as baking soda is more powerful
How much baking powder and soda do you need for 1 cup of flour?
– 5 ml (1 tsp) b powder OR
– 1 ml (1/4 tsp) b soda
How to make your own bakign b powder
1 tsp:
– 2.5 ml (1/2 tsp) cream of tartar + 1 ml (1/4 tsp) b soda
What happens when you have too much baking soda?
Sodium carbonate (strongly alkaline) is accumulated
• Flavour: soapy/bitter
• Texture: course, open crumb
• Food colours
– Browning reactions occur more easily
– Chocolate = red; blueberries = green; flour = yellow
Formula of baking soda
NaHCO3
Role of fat in quick bread
- Tenderizes, moistens
- Improves volume
- Provides strength/structure
- Delays staling (starch retrogradation/recrystallization)
How does fat improve volume?
- Fat particles melt = batter more fluid for expansion
- Helps to trap air in batter (eg creaming butter)
- Stabilizes air bubbles (fat coats bubbles, thereby strengthening and allowing to expand-> nice crumb)
- May interfere with gelatinization
How does fat tenderize and moisten?
- Interferes with gluten development
- Spreads over moistened flour particles
What’s sugar rol in quick bread?
– Helps to incorporate air • If creaming method used – Hygroscopic • Tenderizes (interferes with gluten devt) • Moistens, delays staling • Increases gelatinization temp – More time to incr volume – Caramelizes with heat • Contributes flavour, colour – Adds crunch
What happens when quick bread mix is heated?
– Gases expand, pushing on the elastic network of gluten – Fat melts – Starch gelatinizes – Egg and milk pro coagulate – Outer surface browns: • Maillard reaction • Caramelization of sugar – Structure sets
What are 2 important considerations when baking quick bread?
– Consistency of batter
– Cooking temperature
What is the muffin method?
- Sift dry ingredients together
- Combine moist ingredients in separate bowl
- Stir moist & dry together just until moistened
• Sometimes calls for kneading: no more than 10
strokes
• Mixture in greased pan (2/3 full)
• Done if toothpick clean
What determines whether the mixture is drop or pour batter ot a dough
The ratio of flour to liquid
Name products from pour batters
Pancakes
Crepes
Waffles
Popovers
Describe pancake preparation
– Muffin method – When hot a splash of cold water should “dance” – ¼ cup of batter per pancake – Turn when bubbles appear on surface – Too much mixing = dense, heavy pancake • gluten forms, CO2 escapes
Are leavening agents used for crepes preparation
no b soda/powder (batter sits overnight to absorb liquid
Waffles vs pancakes
– More fat than pancake batter
– Beaten egg whites folded in for crispy, light texture
– Baked on waffle iron
Describe popovers preparation
– Muffin method (but beaten until smooth for slight
chewy texture)
– Puffy product with hollow center
– 1:1 flour to water (high liquid limits gluten development)
– 450F -> 350F
– Out of oven: slit for steam to escape
What does high liquid ratio limit?
Gluten development
What gives structure to popovers?
Protein coagulation (eggs) & starch gelatinization
What gives tenderness to popovers?
Small amount fat (yolk or added) tenderizes
Why is high temperature used for baking popovers which is then lowered?
Initial high temp creates steam for centre cavity
What are drop batters used for?
Muffins
Quick tea breads
Coffee cakes
Dumplings
What is the general water to flour ratio for pour batter
2/3 to 1 cup of water per 1 cup flour
What is the general water to flour ratio for drop batter
1/2 to 3/4 cups of water per 1 cup of flour
What happens when you overmix the muffin butter
Overmixing = too much gluten + loss of CO2
Tunnels, rough interior and uneven top
What does excessive mixing cause?
Peaked top Smooth crust Tough, elastic Tunnels Very compact
What does too hot of an oven cause?
Burning
Drying out
What does too cold of an oven cause?
Pale
Too dry
What does excessive flour cause?
Tough and elastic product
What does prolonged baking cause?
Dry product
How do doughs compare to batters?
Have more flour and are usually slightly kneaded
What are examples of quick breads made out of doughs?
Biscuits
Scones
Unleavened breas: tortillas, chapatis, crisp flat breads and matzo
Describe the biscuit method (for a soft dough)
1. Dry ingredients mixed • B powder or buttermilk + b soda 2. Cold fat cut into dry 3. Liquid added in well, with minimal stirring 4. Mixture lightly kneaded (approx 30 s) 5. Roll dough, cut rounds 6. Bake at usually 425F
What causes flaky dough in biscuit method?
steam & melting fat separating dough layers
What does overkneadign of biscuits result in?
dense/heavy, tunnels
What are the resulting products when biscuit dough is made more acidic? More alkaline?
- more acidic (buttermilk) = whiter biscuit
* more alkaline (xs soda or using b powder) = yellow colour
__ is used in biscuits for shortening power
Fat is used in biscuits for shortening power
How do scones differ from biscuits? Why?
Richer than a standard biscuit
– Eggs, milk, and cream aer used
__ is used in scones for shortening power
Fat is used in scones for shortening power
Cakes are classified by __ content
Cakes are classified by fat content
What are the 3 categories of cakes?
Shortened
Unshortened
Chiffon
Describe shortened cakes
fat type
Method of fat incorporation
Leavening agents
Butter or conventional cakes
made with solid fat; method = creaming, whipping
Leavened with baking powder or soda
Describe unshortened cakes, examples
fat type
Method of manipulation
Leavening agents
Sponge or foam cakes made without fat; method = beating, cutting, folding Leavened with beaten egg whites Angel Sponge
Describe chiffon cakes examples
hybrid of shortened and unshortened (veg oil + separated eggs); method = beating, cutting, folding
Leavened with both baking powder or soda and beaten egg whites
Chocolate chiffon
Lemon chiffon
shortened cakes examples
– Bundt cake – Butter cake – Carrot cake – Cheesecake – Coffee cake – Cupcake - Devil’s food cake - Fruit cake - German chocolate cake - Mooncake - Pound cake - Upside-down cake
Describe british pound cakes
Originally 1 lb each of butter,
flour, sugar, eggs
Describe butter cake
– Standard birthday cake
– White, yellow or chocolate
Unshortened cakes examples
– Angel food cake – Boston cream pie – Dacquoise – Meringue – Petit four – Roulade
Describe roulade
- Rolled sponge cake
- Bake in thin sheet pan
- Roll while still warm to set shape
- Unroll and add toppings when cool
- Re-roll & cover with powdered sugar
Describe angel food cake
• Whipped egg whites • Light and airy – Room temperature ingredients – Proper MIXING: – Add sugar to whipped egg white foam gradually, then salt and flavour – Sift flour over liquid foam – Stirr thoroughly without over-manipulation – Invert while cooling (ungreased pan) • Pan with hole helps prevents falling
Describe chiffon cakes
– Developed in 1920s – Hybrid of shortened and unshortened • Fat: veg oil, egg yolks • Foamed egg whites • Cake flour • Leavening agents – Light and airy, but richer than sponge
Cakes vs breads
Compared to breads, cakes have higher proportion of sugar, liquid (& fat) to flour
What is the source of protein in cakes and its purpose
Protein from flour and eggs = strength & structure
What is the role of fat and sugar in cakes?
Fat and sugar = soften structure
What is the main principle in cake making?
Balance between toughening and tenderizing ingredients
Which flour is commonly used in cakes? Describe its characteristics
Short patent cake flour commonly used
• Low protein
• More tender product
• Treated with chlorine
Why is short patent cake flour treated with chlorine?
Treated with chlorine for an improving effect:
– Decreases pH (to 4.8)
– Increases volume after baking
– Improves structure
– Increases the surface porosity of starch granules – better gelatinization
What flours have the lowest/middle and highest percentages of gluten content in grains ( a scale out of 14) ( it is not to memorize , but to understand the trend)
Buckwheat/rice/quinoa->0
Cake flour cakes ->6-7
Pastry->8-9
wheat soft->8-11
Main functions of sugar in cakes
-Sweetening – Increasing volume • Delays gelatinization, therefore allows time to rise – Browning crust – Increasing shelf life
Main functions of fat in cake preparation
Tenderness, Volume, Moistness, Flavour
– Vegetable oil only in cake mix and carrot cake
– Butter and shortening trap air during creaming
(creates even crumb)
– Fat coats flour proteins, preventing them from
adhering to water, reducing gluten formation,
leaving more moisture in batter
Functions of milk in cake preparation
Usually main liquid • Hydrates dry ingredients – Dissolves sugar & salt – Allows baking powder/soda to react and produce CO2 • Provides steam for leavening
What can serve as a leavening agents in cakes
baking powder, baking soda, air, steam
pH in cakes is controlled by
adjusting chemical leavening
agent
Chocolate cakes needs ___ pH, white cakes need __ pH
Higher
Lower
What happens in cakes if pH is too low
tart/biting flavour, low volume (protein
coagulates too early)
What happens in cakes if pH is too high
bitter/soapy taste, coarse grain with
thick cell walls, Maillard rx enhanced
How pigments in chocolate cake change according to pH
» pH 5.5 = cinnamon colour
» pH 6-7 = brown
» pH 8 = reddish
What structures are dispersed in the cake
Proteins/cooked starches are colloidally dispersed in
aqueous medium
• Fat globules/uncooked starches are dispersed or
suspended throughout an aqueous medium
• Air is dispersed in the batter ‐ produces a foam
• Other ingredients that are suspended or dissolved in
the aqueous phase:
– Sugar and salt in true solution
Why stabilized dried egg solid are added to commercial cake mixes
keeping quality
Why antioxidants are added to commercial cakes mixes
retard development of oxidative rancidity
Why emuslifiers are added to commercial cakes mixes
Extend effectiveness of shortening
– cause fat to be more finely dispersed in cake batter
– batter is better aerated - air cells smaller and more
numerous
– lubricate the movement of other ingredients
– increase volume of the finished cake and give a fine
texture
– retard staling of baked cake
Why Slow dissolving phosphate baking powder are added to commercial cakes mixes
to avoid
premature action during storage
What prevents loss of CO2 from premature action of baking powder in commercial cake mixes?
Low flour moisture level (<6%) prevents loss of CO2 from premature action of baking powder
What is added to commercial cake mixes as stabilizers and improvers
modified starches, lecithin, vegetable gums
What is added as an emulsifier to cake commercial mixes
Mono and Diglycerides
Small cookies are like ___, except ____
Like cakes
Except the proportion of H2O low and sugar & fat are high-> CRISP not light texture (low water = little
gelatinization and gluten formation
How Cookies are called in great britain, spain, germany, italy
Called biscuits in Great Britain
• Called galletas in Spain
• Kels in Germany
• Biscotti in Italy
Fluidity of batter or dough for cookies determines inclusion in one of the following six categories:
- Bar
- Dropped
- Pressed
- Molded
- Rolled
- Icebox/Refrigerator
What are dropped cookies
Dropped cookie batter is literally dropped onto baking
sheet
• Use just enough flour in batter so cookie will not spread out too much when dropped
Types of dropped cookies and their categories
Chocolate chip – created in 1930 by accident
– Cialde –anise falvoured italian cookie
– Fortune cookies – invented in california (1900_
– Meringues – raindrop shape
What is cookie bar
Fluid batter poured in shallow pan or baking sheet
• Cut into pieces or bars - moist
What are pressed cookies and their examples
Flour mixture viscous enough to be put in pastry bag and forced through dies – Examples… • Ladyfingers • Macaroons • Russian tea cookies (Mexican wedding cakes)
What is the difference between macaroons and le macaron
Macaroons:egg whites, sugar, dried coconut
le macaron- egg whites icing sugar & granulated sugar almond flour food colouring \+ buttercream (or ganache) filling
What are molded cookies
Dough is heavy enough to be formed or molded
into balls, bars, or other shapes before cooking
Examples of molded cookies
Almond cookies
• Biscotti – double baked (loaf)
– long shelf-life = consumed by seamen, explorers, soldiers
• Peanut butter cookies
– developed by a Physician with a chewing challenged patient
What are rolled cookies
Slightly heavier dough than molded cookies; dough is rolled and cut
– Icebox cookies use same type of dough
Examples of rolled cookies
Gingerbread – Shortbread – Cannoli shell – Butter cookies – Linzer cookies – Mandelbrot – Sablés – Sugar
Type of cookie determines ___
The mixing method
Most types of cookies use what type of mixing
conventional cake method
how flour influence the result of the cookie
flat (AP flour) or puffy (cake flour)
• Cake flour= less cookie spreading
When should you stop mixing cookies and what overmixing will do
Overmixing will create hard cookies because of too
much air
Will adding bran or WW flour increase or decrease tunneling
Decrease by interfering with gluten development
___ in cakes increases shelf life
sugar or/and egg yolk in cakes increases shelf life
