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FF 2 > 5- Flour Mixtures: Quick breads, cakes & cookies > Flashcards

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

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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

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3
Q

Creaming uses __ and __

A

Creaming uses sugar and fat (e.g butter)

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4
Q

Creamign is

A

The process of mixing sugar and butter using an appliance to make an airy mixture

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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

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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

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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)
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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)

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9
Q

What has been used before to leaven bread?

A

Ash

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10
Q

What’s pearl ash?

A

White ash that has been used in recipes- potassium carbonate

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11
Q

When did commercial yeast became available for saleÉ

A

early 1900s

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12
Q

What was first bread eaten?

A

Flat bread made of mix of flour and water baked on flat stone

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13
Q

How is bread leavened during baking

A

Air
Steam (egg whites also contain water)
CO2

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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
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15
Q

What does salt do in quick bread?

A

For flavor

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16
Q

Which quick bread have 1:1 flour to liquid ratio?

A

Cream puffs
Pancakes
Popovers

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17
Q

Which quick bread have ratio other than 1:1 flour to liquid ratio?

A

Biscuits
Muffins
Waffles

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18
Q

Relatively high liquid or low protein flour =

A

limited gluten formation

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19
Q

Texture of quick bread is __ crumbly than yeast bread

A

Texture of quick bread is more crumbly than yeast bread

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20
Q

What does flour provide

A

Provides basic structure (starch + gluten)

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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)

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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

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23
Q

How’s gluten inhibited

A

Some fat and sugar

A lot of water

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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

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25
Q

What is needed for gelatinization

A

Heat and water

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26
Q

What delays gelatinization in quick breads?

A

sugar and fat

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27
Q

Why do we want to delay gelatinization in quick breads

A

Structure needs to be developed before the gelatinization occur, so the product is fluffy and tender

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28
Q

Purpose of eggs in baking

A 
• Structural integrity
- Egg proteins coagulate during baking
•Leavening
- Whipped foam (whites)
- Liquid in eggs turns to steam
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29
Q

What happens when egg is excluded from a baked product

A

Crumbly, less moist and less tender product

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30
Q

Egg white role in baking

A

Moisture add structure

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31
Q

Egg yolk role in baking

A

• Colour, flavour, nutrient content
• Phospholipids : distribute fat (emulsifying agent);
delay staling, incr shelf life

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32
Q

Why should you beat egg whites at room temp

A

Cold egg whites don’t hold air very well

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33
Q

Role of liquid in quick breads

A

• 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

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34
Q

Guten cannot develop without ___

A

Guten cannot develop without water

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35
Q

What are the 2 types of quick breads?

A

Dougs and batter

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36
Q

What are the 2 types of batters?

A

Drop and pour

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37
Q

What are the 2 types of doughs

A

Stiff/firm

Soft

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38
Q

What is batter

A

Flour mixture with more water, more pourable

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39
Q

What is dough

A

Flour mixture dry enough to be handled and kneaded

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40
Q

What is baking soda? How does it work?

A

Baking soda = 100% NaHCO3

+ acid (buttermilk, cream of tartar etc.) = CO2 which leavens the product

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41
Q

What is baking powder? How does it work?

A

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

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42
Q

What is the role of sodium aluminum sulphate?

A

Creates CO2

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43
Q

Why do some recipes include b soda and b powder

A

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

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44
Q

How much baking powder and soda do you need for 1 cup of flour?

A

– 5 ml (1 tsp) b powder OR

– 1 ml (1/4 tsp) b soda

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45
Q

How to make your own bakign b powder

A

1 tsp:

– 2.5 ml (1/2 tsp) cream of tartar + 1 ml (1/4 tsp) b soda

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46
Q

What happens when you have too much baking soda?

A

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

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47
Q

Formula of baking soda

A

NaHCO3

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48
Q

Role of fat in quick bread

A
  • Tenderizes, moistens
  • Improves volume
  • Provides strength/structure
  • Delays staling (starch retrogradation/recrystallization)
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49
Q

How does fat improve volume?

A
  • 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
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50
Q

How does fat tenderize and moisten?

A
  • Interferes with gluten development

- Spreads over moistened flour particles

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51
Q

What’s sugar rol in quick bread?

A 
– 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
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52
Q

What happens when quick bread mix is heated?

A 
– 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
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53
Q

What are 2 important considerations when baking quick bread?

A

– Consistency of batter

– Cooking temperature

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54
Q

What is the muffin method?

A
  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
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55
Q

What determines whether the mixture is drop or pour batter ot a dough

A

The ratio of flour to liquid

56
Q

Name products from pour batters

A

Pancakes
Crepes
Waffles
Popovers

57
Q

Describe pancake preparation

A 
– 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
Q

Are leavening agents used for crepes preparation

A

no b soda/powder (batter sits overnight to absorb liquid

59
Q

Waffles vs pancakes

A

– More fat than pancake batter
– Beaten egg whites folded in for crispy, light texture
– Baked on waffle iron

60
Q

Describe popovers preparation

A

– 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
Q

What does high liquid ratio limit?

A

Gluten development

62
Q

What gives structure to popovers?

A

Protein coagulation (eggs) & starch gelatinization

63
Q

What gives tenderness to popovers?

A

Small amount fat (yolk or added) tenderizes

64
Q

Why is high temperature used for baking popovers which is then lowered?

A

Initial high temp creates steam for centre cavity

65
Q

What are drop batters used for?

A

Muffins
Quick tea breads
Coffee cakes
Dumplings

66
Q

What is the general water to flour ratio for pour batter

A

2/3 to 1 cup of water per 1 cup flour

67
Q

What is the general water to flour ratio for drop batter

A

1/2 to 3/4 cups of water per 1 cup of flour

68
Q

What happens when you overmix the muffin butter

A

Overmixing = too much gluten + loss of CO2

Tunnels, rough interior and uneven top

69
Q

What does excessive mixing cause?

A 
Peaked top
Smooth crust
Tough, elastic
Tunnels
Very compact
70
Q

What does too hot of an oven cause?

A

Burning

Drying out

71
Q

What does too cold of an oven cause?

A

Pale

Too dry

72
Q

What does excessive flour cause?

A

Tough and elastic product

73
Q

What does prolonged baking cause?

A

Dry product

74
Q

How do doughs compare to batters?

A

Have more flour and are usually slightly kneaded

75
Q

What are examples of quick breads made out of doughs?

A

Biscuits
Scones
Unleavened breas: tortillas, chapatis, crisp flat breads and matzo

76
Q

Describe the biscuit method (for a soft dough)

A 
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
Q

What causes flaky dough in biscuit method?

A

steam & melting fat separating dough layers

78
Q

What does overkneadign of biscuits result in?

A

dense/heavy, tunnels

79
Q

What are the resulting products when biscuit dough is made more acidic? More alkaline?

A
  • more acidic (buttermilk) = whiter biscuit

* more alkaline (xs soda or using b powder) = yellow colour

80
Q

__ is used in biscuits for shortening power

A

Fat is used in biscuits for shortening power

81
Q

How do scones differ from biscuits? Why?

A

Richer than a standard biscuit

– Eggs, milk, and cream aer used

82
Q

__ is used in scones for shortening power

A

Fat is used in scones for shortening power

83
Q

Cakes are classified by __ content

A

Cakes are classified by fat content

84
Q

What are the 3 categories of cakes?

A

Shortened
Unshortened
Chiffon

85
Q

Describe shortened cakes
fat type
Method of fat incorporation
Leavening agents

A

Butter or conventional cakes
made with solid fat; method = creaming, whipping
Leavened with baking powder or soda

86
Q

Describe unshortened cakes, examples
fat type
Method of manipulation
Leavening agents

A 
Sponge or foam cakes
made without fat; method = beating, cutting, folding
Leavened with beaten egg whites
Angel
Sponge
87
Q

Describe chiffon cakes examples

A

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
Q

shortened cakes examples

A 
– 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
Q

Describe british pound cakes

A

Originally 1 lb each of butter,

flour, sugar, eggs

90
Q

Describe butter cake

A

– Standard birthday cake

– White, yellow or chocolate

91
Q

Unshortened cakes examples

A 
– Angel food cake
– Boston cream pie
– Dacquoise
– Meringue
– Petit four
– Roulade
92
Q

Describe roulade

A
  • 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
Q

Describe angel food cake

A 
• 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
Q

Describe chiffon cakes

A 
– 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
Q

Cakes vs breads

A

Compared to breads, cakes have higher proportion of sugar, liquid (& fat) to flour

96
Q

What is the source of protein in cakes and its purpose

A

Protein from flour and eggs = strength & structure

97
Q

What is the role of fat and sugar in cakes?

A

Fat and sugar = soften structure

98
Q

What is the main principle in cake making?

A

Balance between toughening and tenderizing ingredients

99
Q

Which flour is commonly used in cakes? Describe its characteristics

A

Short patent cake flour commonly used
• Low protein
• More tender product
• Treated with chlorine

100
Q

Why is short patent cake flour treated with chlorine?

A

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
Q

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)

A

Buckwheat/rice/quinoa->0
Cake flour cakes ->6-7
Pastry->8-9
wheat soft->8-11

102
Q

Main functions of sugar in cakes

A 
-Sweetening
– Increasing volume
• Delays gelatinization, therefore allows time to rise
– Browning crust
– Increasing shelf life
103
Q

Main functions of fat in cake preparation

A

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
Q

Functions of milk in cake preparation

A 
Usually main liquid
• Hydrates dry ingredients
– Dissolves sugar & salt
– Allows baking powder/soda to react and
produce CO2
• Provides steam for leavening
105
Q

What can serve as a leavening agents in cakes

A

baking powder, baking soda, air, steam

106
Q

pH in cakes is controlled by

A

adjusting chemical leavening

agent

107
Q

Chocolate cakes needs ___ pH, white cakes need __ pH

A

Higher

Lower

108
Q

What happens in cakes if pH is too low

A

tart/biting flavour, low volume (protein

coagulates too early)

109
Q

What happens in cakes if pH is too high

A

bitter/soapy taste, coarse grain with

thick cell walls, Maillard rx enhanced

110
Q

How pigments in chocolate cake change according to pH

A

» pH 5.5 = cinnamon colour
» pH 6-7 = brown
» pH 8 = reddish

111
Q

What structures are dispersed in the cake

A

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
Q

Why stabilized dried egg solid are added to commercial cake mixes

A

keeping quality

113
Q

Why antioxidants are added to commercial cakes mixes

A

retard development of oxidative rancidity

114
Q

Why emuslifiers are added to commercial cakes mixes

A

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
Q

Why Slow dissolving phosphate baking powder are added to commercial cakes mixes

A

to avoid

premature action during storage

116
Q

What prevents loss of CO2 from premature action of baking powder in commercial cake mixes?

A

Low flour moisture level (<6%) prevents loss of CO2 from premature action of baking powder

117
Q

What is added to commercial cake mixes as stabilizers and improvers

A

modified starches, lecithin, vegetable gums

118
Q

What is added as an emulsifier to cake commercial mixes

A

Mono and Diglycerides

119
Q

Small cookies are like ___, except ____

A

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
Q

How Cookies are called in great britain, spain, germany, italy

A

Called biscuits in Great Britain
• Called galletas in Spain
• Kels in Germany
• Biscotti in Italy

121
Q

Fluidity of batter or dough for cookies determines inclusion in one of the following six categories:

A
  • Bar
  • Dropped
  • Pressed
  • Molded
  • Rolled
  • Icebox/Refrigerator
122
Q

What are dropped cookies

A

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
Q

Types of dropped cookies and their categories

A

Chocolate chip – created in 1930 by accident
– Cialde –anise falvoured italian cookie
– Fortune cookies – invented in california (1900_
– Meringues – raindrop shape

124
Q

What is cookie bar

A

Fluid batter poured in shallow pan or baking sheet

• Cut into pieces or bars - moist

125
Q

What are pressed cookies and their examples

A 
Flour mixture viscous enough to be put in
pastry bag and forced through dies
– Examples…
• Ladyfingers
• Macaroons
• Russian tea cookies (Mexican
wedding cakes)
126
Q

What is the difference between macaroons and le macaron

A

Macaroons:egg whites, sugar, dried coconut

le macaron- egg whites
icing sugar &amp; granulated sugar
almond flour
food colouring
\+ buttercream (or ganache) filling
127
Q

What are molded cookies

A

Dough is heavy enough to be formed or molded

into balls, bars, or other shapes before cooking

128
Q

Examples of molded cookies

A

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
Q

What are rolled cookies

A

Slightly heavier dough than molded cookies; dough is rolled and cut
– Icebox cookies use same type of dough

130
Q

Examples of rolled cookies

A 
Gingerbread
– Shortbread
– Cannoli shell
– Butter cookies
– Linzer cookies
– Mandelbrot
– Sablés
– Sugar
131
Q

Type of cookie determines ___

A

The mixing method

132
Q

Most types of cookies use what type of mixing

A

conventional cake method

133
Q

how flour influence the result of the cookie

A

flat (AP flour) or puffy (cake flour)

• Cake flour= less cookie spreading

134
Q

When should you stop mixing cookies and what overmixing will do

A

Overmixing will create hard cookies because of too

much air

135
Q

Will adding bran or WW flour increase or decrease tunneling

A

Decrease by interfering with gluten development

136
Q

___ in cakes increases shelf life

A

sugar or/and egg yolk in cakes increases shelf life

FF 2 (6 decks)

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