Batters and Dough (2/13) Flashcards
What are batters?
pour or drop batters
What is sponge?
yeast batters
What is doughs?
batter that is thick enough to be handled
What do batters and doughs include?
muffins, biscuits, and other quick breads; pastry; shortened & unshortened cakes (fat or not); cookies; bread
What is the basic ingredients for doughs and batters?
flour, leavening agents, fat, liquids, eggs, sugar
What does flour do four the d/b?
structure (protein and starch)
What does leavening agents do for the d/b?
lightness of fluffyness
What does fat do for the d/b?
tenderness
What does liquids do for the d/b?
starch swelling
What does eggs do for the d/b?
yolks for tenderness (fat), whites for structure (protein)
What does sugar do for the d/b?
tenderness
What is straight grade flour?
mix of endosperm and remnants of the rest of the seed
What is straight grade flour processed into?
patent flour (the nice stuff) and clear grade flour (the leftovers)
What are patent flour broken out into?
extra short (lowest protein); first patent; short patent; medium patent; long patent (highest protein)
What color is freshly ground flour?
yellow
What does freshly milled flour produce?
a low volume and coarse loaf
How long does freshly ground flour need to age?
1 week to allow the stuff to get oxidized by the air and allows the gluten proteins to work better
Since manufacturers dont want to wait a week what process can they do to the flour?
bleach
How do you get the flour to go whiter?
bleaching, so the carotenoids are being oxidized
T/F: there is actual bleach in flour
false
What needs to happen to refined flours?
they need to be enriched
What nutrients need to be added to the refined flours?
B vitamins (thiamine, riboflavin, niacin, folic acid) and iron
What are optional nutrients that can be added to the refined flours?
calcium, vitamin A, and vitamin D
What do proteins provide to the flour?
they create structure and texture
What forms gluten?
insoluble gliadin and glutenin
How is gluten formed?
gliadin and glutenin are moistened, then mixed or kneaded together
What is gluten responsible for in wheat flour dough?
the viscous and elastic characteristics and high loaf volume
For things that are “semi-solid” what does viscous mean?
the liquid-like behavior
For things that are “semi-solid” what does elastic mean?
the solid-like behavior
What is required to get gluten?
processing the seed AND adding water
What is gliadin?
syrupy substance that binds
What is glutenin?
gives a toughness & rubberiness and contributes to elasticity
What is the initial gluten formation before the work time?
super springy and a real nuisance
What happens if you overmix the dough?
gluten strands may tear
What happens if you add too much water to dough?
too much water means the gliadin and glutenin cant get together into the big masses you need
What are the different types of wheat flour?
bread flour, whole wheat, graham whole wheat, all purpose, pastry & cake, instantized, self-rising, and gluten flour
What is bread flour?
has high protein
What is whole wheat flour?
when the entire kernal is ground together
What is the graham whole wheat flour?
when bran and endosperm added back afterwards
What is pastry and cake flour?
low protein, better for tender things
What is instantized flour?
already gelatinized
What is self-rising flour?
baking soda or other leavening agent added
What is gluten flour?
has gluten
What are types of not what flour?
rye flour, cornmeal and corn flour, and soy flour
What is rye flour?
less gluten forming properties as compared to wheat
What is the chief protein in cornmeal and corn flour?
zein
What do you need to combine with cornmeal and corn flour?
flour
What is soy flour?
high in protein, but not gluten
What is leavening?
to make light and porous
What is the source of lightness and porosity in leavening?
gas (air, steam, and carbon dioxide)
How can you work in air to use in leavening?
beating eggs, creaming fat & sugar, beating batter, and folding or rolling dough
When can steam leaven?
when water vaporizes while cooking
What is the density of water?
1 g/mL
What is the density of steam (at 100 degrees celsius)?
0.6 g/L
How is carbon dioxide created?
by biological and chemical reactions
What is a biological reaction that produces carbon dioxide?
yeast ferment sugar or starch and release carbon dioxide
What is chemical reactions that produce carbon dioxide?
baking soda + acid in recipe; baking powder
What is baking powder?
sodium bicarbonate and potassium bitartrate
How does baking powder and baking soda differ?
baking powder has the acid already in it
How much fat is in butter and margarine?
82% fat
What are liquid ingredients?
water, milk, eggs, fruit juices, coffee, etc.
What are functions of liquids?
hydrate starch, hydrate proteins that form gluten, and dissolve ingredients (sugar, baking powder, baking soda)
Other than adding sweetness, what else does sugar do?
tenderization, contributes to browning, and aids in leavening
How do you mix for muffins?
add all dry + all wet and mix till just moistened
How do you mix for a pastry or biscuit?
cut solid fat into dry ingredients, add liquid, knead
How do you conventional or creaming mix?
“cream” fat with sugar, add eggs, alternate adding dry and wet ingredients
How do you do reverse creaming?
sugar + dry, add fat, add all liquids after fat is mixed in
