5- Flour Mixtures: Quick breads, cakes & cookies Flashcards
1
Q
Beating vs blending
A
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
2
Q
Blending
A
To mix two or more of ingredients together with a spoon or whisk or an appliance such as a blender, mixer or a processor
3
Q
Creaming uses __ and __
A
Creaming uses sugar and fat (e.g butter)
4
Q
Creamign is
A
The process of mixing sugar and butter using an appliance to make an airy mixture
5
Q
Folding
A
More delicate, no air is lost
Incorporating two mixtures in gentle manner, thereby reducing gluten development and preventing the substance from deflating
6
Q
Cut in
A
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
7
Q
Crumb
A
- 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)
8
Q
Tender
A
- degree of softness and ease of chewing
- Cakes and quick breads have a tender crumb (moist and crumbly without being dry)
9
Q
What has been used before to leaven bread?
A
Ash
10
Q
What’s pearl ash?
A
White ash that has been used in recipes- potassium carbonate
11
Q
When did commercial yeast became available for saleÉ
A
early 1900s
12
Q
What was first bread eaten?
A
Flat bread made of mix of flour and water baked on flat stone
13
Q
How is bread leavened during baking
A
Air
Steam (egg whites also contain water)
CO2
14
Q
What are the basic ingredients in bread
A
– Flour (AP, sometimes others incl cake) – Liquid – Salt – Leavening agent – Other ingredients: • Fat (butter/marg/oil), eggs, sugar
15
Q
What does salt do in quick bread?
A
For flavor
16
Q
Which quick bread have 1:1 flour to liquid ratio?
A
Cream puffs
Pancakes
Popovers
17
Q
Which quick bread have ratio other than 1:1 flour to liquid ratio?
A
Biscuits
Muffins
Waffles
18
Q
Relatively high liquid or low protein flour =
A
limited gluten formation
19
Q
Texture of quick bread is __ crumbly than yeast bread
A
Texture of quick bread is more crumbly than yeast bread
20
Q
What does flour provide
A
Provides basic structure (starch + gluten)
21
Q
What plays a key role in in
structure and texture? What is it affected by?
A
Starch gelatinization plays key role in structure and texture
(affected by water, temp, sugar, fat)
22
Q
What happens when you manipulate gluten
A
Gluten inwinds and attach to each other
They go from individual short gluten molecules to long straight strings
23
Q
How’s gluten inhibited
A
Some fat and sugar
A lot of water
24
Q
describe mechanism of starch gelatinixation
A
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
25
What is needed for gelatinization
Heat and water
26
What delays gelatinization in quick breads?
sugar and fat
27
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
28
Purpose of eggs in baking
```
• Structural integrity
- Egg proteins coagulate during baking
•Leavening
- Whipped foam (whites)
- Liquid in eggs turns to steam
```
29
What happens when egg is excluded from a baked product
Crumbly, less moist and less tender product
30
Egg white role in baking
Moisture add structure
31
Egg yolk role in baking
• Colour, flavour, nutrient content
• Phospholipids : distribute fat (emulsifying agent);
delay staling, incr shelf life
32
Why should you beat egg whites at room temp
Cold egg whites don't hold air very well
33
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
34
Guten cannot develop without ___
Guten cannot develop without water
35
What are the 2 types of quick breads?
Dougs and batter
36
What are the 2 types of batters?
Drop and pour
37
What are the 2 types of doughs
Stiff/firm
| Soft
38
What is batter
Flour mixture with more water, more pourable
39
What is dough
Flour mixture dry enough to be handled and kneaded
40
What is baking soda? How does it work?
Baking soda = 100% NaHCO3
| + acid (buttermilk, cream of tartar etc.) = CO2 which leavens the product
41
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
42
What is the role of sodium aluminum sulphate?
Creates CO2
43
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
44
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
45
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
46
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
47
Formula of baking soda
NaHCO3
48
Role of fat in quick bread
* Tenderizes, moistens
* Improves volume
* Provides strength/structure
* Delays staling (starch retrogradation/recrystallization)
49
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
50
How does fat tenderize and moisten?
- Interferes with gluten development
| - Spreads over moistened flour particles
51
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
```
52
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
```
53
What are 2 important considerations when baking quick bread?
– Consistency of batter
| – Cooking temperature
54
What is the muffin method?
1. Sift dry ingredients together
2. Combine moist ingredients in separate bowl
3. 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
55
What determines whether the mixture is drop or pour batter ot a dough
The ratio of flour to liquid
56
Name products from pour batters
Pancakes
Crepes
Waffles
Popovers
57
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
```
58
Are leavening agents used for crepes preparation
no b soda/powder (batter sits overnight to absorb liquid
59
Waffles vs pancakes
– More fat than pancake batter
– Beaten egg whites folded in for crispy, light texture
– Baked on waffle iron
60
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
61
What does high liquid ratio limit?
Gluten development
62
What gives structure to popovers?
Protein coagulation (eggs) & starch gelatinization
63
What gives tenderness to popovers?
Small amount fat (yolk or added) tenderizes
64
Why is high temperature used for baking popovers which is then lowered?
Initial high temp creates steam for centre cavity
65
What are drop batters used for?
Muffins
Quick tea breads
Coffee cakes
Dumplings
66
What is the general water to flour ratio for pour batter
2/3 to 1 cup of water per 1 cup flour
67
What is the general water to flour ratio for drop batter
1/2 to 3/4 cups of water per 1 cup of flour
68
What happens when you overmix the muffin butter
Overmixing = too much gluten + loss of CO2
| Tunnels, rough interior and uneven top
69
What does excessive mixing cause?
```
Peaked top
Smooth crust
Tough, elastic
Tunnels
Very compact
```
70
What does too hot of an oven cause?
Burning
| Drying out
71
What does too cold of an oven cause?
Pale
| Too dry
72
What does excessive flour cause?
Tough and elastic product
73
What does prolonged baking cause?
Dry product
74
How do doughs compare to batters?
Have more flour and are usually slightly kneaded
75
What are examples of quick breads made out of doughs?
Biscuits
Scones
Unleavened breas: tortillas, chapatis, crisp flat breads and matzo
76
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
```
77
What causes flaky dough in biscuit method?
steam & melting fat separating dough layers
78
What does overkneadign of biscuits result in?
dense/heavy, tunnels
79
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
80
__ is used in biscuits for shortening power
Fat is used in biscuits for shortening power
81
How do scones differ from biscuits? Why?
Richer than a standard biscuit
| – Eggs, milk, and cream aer used
82
__ is used in scones for shortening power
Fat is used in scones for shortening power
83
Cakes are classified by __ content
Cakes are classified by fat content
84
What are the 3 categories of cakes?
Shortened
Unshortened
Chiffon
85
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
86
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
```
87
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
88
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
```
89
Describe british pound cakes
Originally 1 lb each of butter,
| flour, sugar, eggs
90
Describe butter cake
– Standard birthday cake
| – White, yellow or chocolate
91
Unshortened cakes examples
```
– Angel food cake
– Boston cream pie
– Dacquoise
– Meringue
– Petit four
– Roulade
```
92
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
93
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
```
94
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
```
95
Cakes vs breads
Compared to breads, cakes have higher proportion of sugar, liquid (& fat) to flour
96
What is the source of protein in cakes and its purpose
Protein from flour and eggs = strength & structure
97
What is the role of fat and sugar in cakes?
Fat and sugar = soften structure
98
What is the main principle in cake making?
Balance between toughening and tenderizing ingredients
99
Which flour is commonly used in cakes? Describe its characteristics
Short patent cake flour commonly used
• Low protein
• More tender product
• Treated with chlorine
100
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
101
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
102
Main functions of sugar in cakes
```
-Sweetening
– Increasing volume
• Delays gelatinization, therefore allows time to rise
– Browning crust
– Increasing shelf life
```
103
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
104
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
```
105
What can serve as a leavening agents in cakes
baking powder, baking soda, air, steam
106
pH in cakes is controlled by
adjusting chemical leavening
| agent
107
Chocolate cakes needs ___ pH, white cakes need __ pH
Higher
| Lower
108
What happens in cakes if pH is too low
tart/biting flavour, low volume (protein
| coagulates too early)
109
What happens in cakes if pH is too high
bitter/soapy taste, coarse grain with
| thick cell walls, Maillard rx enhanced
110
How pigments in chocolate cake change according to pH
» pH 5.5 = cinnamon colour
» pH 6-7 = brown
» pH 8 = reddish
111
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
112
Why stabilized dried egg solid are added to commercial cake mixes
keeping quality
113
Why antioxidants are added to commercial cakes mixes
retard development of oxidative rancidity
114
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
115
Why Slow dissolving phosphate baking powder are added to commercial cakes mixes
to avoid
| premature action during storage
116
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
117
What is added to commercial cake mixes as stabilizers and improvers
modified starches, lecithin, vegetable gums
118
What is added as an emulsifier to cake commercial mixes
Mono and Diglycerides
119
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
120
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
121
Fluidity of batter or dough for cookies determines inclusion in one of the following six categories:
* Bar
* Dropped
* Pressed
* Molded
* Rolled
* Icebox/Refrigerator
122
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
123
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
124
What is cookie bar
Fluid batter poured in shallow pan or baking sheet
| • Cut into pieces or bars - moist
125
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)
```
126
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
```
127
What are molded cookies
Dough is heavy enough to be formed or molded
| into balls, bars, or other shapes before cooking
128
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
129
What are rolled cookies
Slightly heavier dough than molded cookies; dough is rolled and cut
– Icebox cookies use same type of dough
130
Examples of rolled cookies
```
Gingerbread
– Shortbread
– Cannoli shell
– Butter cookies
– Linzer cookies
– Mandelbrot
– Sablés
– Sugar
```
131
Type of cookie determines ___
The mixing method
132
Most types of cookies use what type of mixing
conventional cake method
133
how flour influence the result of the cookie
flat (AP flour) or puffy (cake flour)
| • Cake flour= less cookie spreading
134
When should you stop mixing cookies and what overmixing will do
Overmixing will create hard cookies because of too
| much air
135
Will adding bran or WW flour increase or decrease tunneling
Decrease by interfering with gluten development
136
___ in cakes increases shelf life
sugar or/and egg yolk in cakes increases shelf life
