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Food funds lab > Baking I > Flashcards

Baking I Flashcards

1
Q

How is flour produced, and from what food?

A
  • milling and grinding
  • Wheat, other cereal grains (oat, rye, triticale, kamut)
  • Vegetables (potatoes, manioc)
  • Fruits (buckwheat)
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2
Q

The degree of processing will affect what nutrient/component of flour?

A
  • Fiber content
  • Iron
  • B vitamins
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3
Q

With what is flour enriched?

A
  • Folic acid

- It is mandatory

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4
Q

What are the different flour varieties, and what is their protein content

A
  • Hard wheat: high in prots and gluten ( DURUM SEMOLINA for pasta). This flour is ideal to make bread flour
  • Soft wheat : low in prots and gluten. Ideal for pastry and cake flour
  • All purpose flour : blend of soft and hard wheat Acceptable for baking. Contains too much prots for certain types of cakes
  • Whole wheat pastry flour: less prots, less gluten then when using regular whole wheat flour
  • Unbleached flour: Doesn’t contain bleaching additives. (bleached have finer, lighter weight, lighter color)
  • Self-rising flour : 1L of flour, 10 kl of salt, 30 kl of baking powder
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5
Q

What is a quick bread?

A
  • Leavened by air, steam or chemicals such as baking powder or baking soda
  • cooked quickly after mixing, rather then fermentation
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6
Q

What happens if too much baking soda/baking powder is added?

A
  • Large bubbles coalesce, rise and escape, resulting in a product with a coarse and a flat surface
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7
Q

What happens when acid is added to baking soda in the presence of liquid and heat?

A

Carbon dioxide is formed, quickly evolves

- Taste will be less soapy, alkaline

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8
Q

What are acids that can be used in baking to add to baking soda?

A
  • Milk (lactic)
  • Honey ( formic)
  • Molasses ( aconitic)
    Buttermilk
  • sour cream
  • even chocolate
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9
Q

how much baking soda / cup of flour?

A

1 ml of baking soda (baking soda= 4 times more efficient then baking powder)

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10
Q

What is baking powder?

A

Mix of baking soda and exact amount of acid needed to react .

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11
Q

What is double-reacting baking powder?

A
  • REact first when liquid is added

- React when heated

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12
Q

Are all baking soda gluten free?

A

No

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13
Q

How many ml of baking powder for 1 cup of flour?

A

5 ml

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14
Q

Why do some recipe ask for baking powder AND baking soda?

A

To neutralize extra acid in recipe

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15
Q

What are 2 different types of batter, and their ratio of liquid/flour

A
  • Pour batter
    1: 1 (liquid: flour) –> pancakes, waffles
  • Drop batter
    1: 2 (muffins, cakes, drop cookies, cream puffs)
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16
Q

What are 2 different types of dough, and ration liquid: flour?

A
  • Soft dough
    1: 3 –> biscuits, rolls, yeast bread
  • Stiff dough
    1: 8 –> pastry, rolled cookies
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17
Q

How is grain/crumb or inner texture of baked goods affected by excessive leavening agents or low temp cooking?

A
  • Enlarge or explode of holes

- cells will be thicker

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18
Q

How is grain/crumb or inner texture of baked goods affected by too little leavening agents?

A

small holes, thin walls

19
Q

What other ingredient can cause the same effect as too little leavening agent in the texture of baked goods?

A

TOO MUCH FAT

20
Q

What is lacking in microwave that could cause overcooking?

A
  • No browning
21
Q

What is the effect on texture if use of whole wheat flour and vegetable oil in pastry?

A

Less tender

22
Q

What is an alternative low fat pastry dough?

23
Q

Granulated sugar will _____ gluten formation

24
Q

Vinegar _____ proteins and ____ tenderness

A

denatures, improve

25
Is pastry a leavened dough?
No, UNLEAVED DOUGH
26
Pastry are ___ in fat, hence ____ content
Fat, energy
27
What are the 3 flakes sort pastry, and characteristics?
Short-flake pastry: Long-flake pastry: larger blisters Mealy pastry: no blisters
28
What is puff pastry?
Consists of layors of thin pastry and very thin long blisters
29
What is different in croissants and danish pastries?
Use yeast as leavening agent
30
What is the characteristics of filo and strudel dough?
Contain even more layers of fat than puff pastry, but consists of very thin sheets of pastry that are layered
31
What does flakiness of pastry depend on?
- Type and consistency of fat used - Type of flour - Type and amount of liquid - Extend of the method used in mixing and rolling - Cooking temperature
32
What is important about fat in pastry making?
Has to be cold!
33
What does fat do in pastry?
- Used as spacer, taht keep layers of dough appart in hot oven just long enough for the dogh to begin set - Fat melts, steam forms and puffs the layers apart
34
What are the different type of fat used, and their characteristics?
- Lard : most pliable over a range of temp - Hydrogenated fat: plasticity = good, shortening power, bland flavour. Maintains same consistency over range of temp. Plant base, but major source of trans fat - Butter and margarine: Water content (20%) necessitate reducing water content of recipe. Butter softens easily--> more time in manipulation= more gluten formation= more mealy, tender crust - oil: mealy, tender crust, often dry and greasy rather than flacky
35
What is the effect of sugar in pastry
- Less gluten is formed - Too much sugar= pastry will be sandy - Pastry= more brown when sugar
36
What is the effect of acid in pastry?
- Breaks down gluten molecules - Tender, flacky pastry - Acid will reduce browning
37
What is the difference when use of pastry or soft wheat flour vs bread flour?
- Pastry/soft flour: produce most desirable short flake, long flake and mealy pastry - Bread flour: will yield strong long strands of gluten desired in puff, strudel or phyllo pastry
38
What is the main goal of pastry making?
form strands of gluten with layers of ft trapped between them. COAT FLOUR PROTS with fat to limit their joining together with water to form tough gluten Higer prots and more manupilation or re-rolling increases the lenght of gluten strands and creates larger blisters and a stronger structure and tougher products
39
Pastry should never be ____ because the gluten strands _____ when coagulated during baking and the product will shrink and change shape
stretched, shrink
40
What causes flakiness of pastry?
The development of blisters, or holes when fat melts during baking
41
The temperature of the oven should be ___ ____ for optimal pastry baking
very hot
42
In short flake- pastry, the flour mixture should look like...
peas
43
In long flake- pastry, the flour mixture should look like...
lima beans
44
in mealy pasty, the flour mixture should be _____
toroughly mixed

Food funds lab (3 decks)

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