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NUTR 205 > Batters and Dough (2/13) > Flashcards

Batters and Dough (2/13) Flashcards

1
Q

What are batters?

A

pour or drop batters

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2
Q

What is sponge?

A

yeast batters

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3
Q

What is doughs?

A

batter that is thick enough to be handled

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4
Q

What do batters and doughs include?

A

muffins, biscuits, and other quick breads; pastry; shortened & unshortened cakes (fat or not); cookies; bread

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5
Q

What is the basic ingredients for doughs and batters?

A

flour, leavening agents, fat, liquids, eggs, sugar

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6
Q

What does flour do four the d/b?

A

structure (protein and starch)

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7
Q

What does leavening agents do for the d/b?

A

lightness of fluffyness

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8
Q

What does fat do for the d/b?

A

tenderness

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9
Q

What does liquids do for the d/b?

A

starch swelling

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10
Q

What does eggs do for the d/b?

A

yolks for tenderness (fat), whites for structure (protein)

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11
Q

What does sugar do for the d/b?

A

tenderness

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12
Q

What is straight grade flour?

A

mix of endosperm and remnants of the rest of the seed

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13
Q

What is straight grade flour processed into?

A

patent flour (the nice stuff) and clear grade flour (the leftovers)

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14
Q

What are patent flour broken out into?

A

extra short (lowest protein); first patent; short patent; medium patent; long patent (highest protein)

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15
Q

What color is freshly ground flour?

A

yellow

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16
Q

What does freshly milled flour produce?

A

a low volume and coarse loaf

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17
Q

How long does freshly ground flour need to age?

A

1 week to allow the stuff to get oxidized by the air and allows the gluten proteins to work better

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18
Q

Since manufacturers dont want to wait a week what process can they do to the flour?

A

bleach

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19
Q

How do you get the flour to go whiter?

A

bleaching, so the carotenoids are being oxidized

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20
Q

T/F: there is actual bleach in flour

A

false

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21
Q

What needs to happen to refined flours?

A

they need to be enriched

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22
Q

What nutrients need to be added to the refined flours?

A

B vitamins (thiamine, riboflavin, niacin, folic acid) and iron

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23
Q

What are optional nutrients that can be added to the refined flours?

A

calcium, vitamin A, and vitamin D

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24
Q

What do proteins provide to the flour?

A

they create structure and texture

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25
Q

What forms gluten?

A

insoluble gliadin and glutenin

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26
Q

How is gluten formed?

A

gliadin and glutenin are moistened, then mixed or kneaded together

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27
Q

What is gluten responsible for in wheat flour dough?

A

the viscous and elastic characteristics and high loaf volume

28
Q

For things that are “semi-solid” what does viscous mean?

A

the liquid-like behavior

29
Q

For things that are “semi-solid” what does elastic mean?

A

the solid-like behavior

30
Q

What is required to get gluten?

A

processing the seed AND adding water

31
Q

What is gliadin?

A

syrupy substance that binds

32
Q

What is glutenin?

A

gives a toughness & rubberiness and contributes to elasticity

33
Q

What is the initial gluten formation before the work time?

A

super springy and a real nuisance

34
Q

What happens if you overmix the dough?

A

gluten strands may tear

35
Q

What happens if you add too much water to dough?

A

too much water means the gliadin and glutenin cant get together into the big masses you need

36
Q

What are the different types of wheat flour?

A

bread flour, whole wheat, graham whole wheat, all purpose, pastry & cake, instantized, self-rising, and gluten flour

37
Q

What is bread flour?

A

has high protein

38
Q

What is whole wheat flour?

A

when the entire kernal is ground together

39
Q

What is the graham whole wheat flour?

A

when bran and endosperm added back afterwards

40
Q

What is pastry and cake flour?

A

low protein, better for tender things

41
Q

What is instantized flour?

A

already gelatinized

42
Q

What is self-rising flour?

A

baking soda or other leavening agent added

43
Q

What is gluten flour?

A

has gluten

44
Q

What are types of not what flour?

A

rye flour, cornmeal and corn flour, and soy flour

45
Q

What is rye flour?

A

less gluten forming properties as compared to wheat

46
Q

What is the chief protein in cornmeal and corn flour?

A

zein

47
Q

What do you need to combine with cornmeal and corn flour?

A

flour

48
Q

What is soy flour?

A

high in protein, but not gluten

49
Q

What is leavening?

A

to make light and porous

50
Q

What is the source of lightness and porosity in leavening?

A

gas (air, steam, and carbon dioxide)

51
Q

How can you work in air to use in leavening?

A

beating eggs, creaming fat & sugar, beating batter, and folding or rolling dough

52
Q

When can steam leaven?

A

when water vaporizes while cooking

53
Q

What is the density of water?

A

1 g/mL

54
Q

What is the density of steam (at 100 degrees celsius)?

A

0.6 g/L

55
Q

How is carbon dioxide created?

A

by biological and chemical reactions

56
Q

What is a biological reaction that produces carbon dioxide?

A

yeast ferment sugar or starch and release carbon dioxide

57
Q

What is chemical reactions that produce carbon dioxide?

A

baking soda + acid in recipe; baking powder

58
Q

What is baking powder?

A

sodium bicarbonate and potassium bitartrate

59
Q

How does baking powder and baking soda differ?

A

baking powder has the acid already in it

60
Q

How much fat is in butter and margarine?

A

82% fat

61
Q

What are liquid ingredients?

A

water, milk, eggs, fruit juices, coffee, etc.

62
Q

What are functions of liquids?

A

hydrate starch, hydrate proteins that form gluten, and dissolve ingredients (sugar, baking powder, baking soda)

63
Q

Other than adding sweetness, what else does sugar do?

A

tenderization, contributes to browning, and aids in leavening

64
Q

How do you mix for muffins?

A

add all dry + all wet and mix till just moistened

65
Q

How do you mix for a pastry or biscuit?

A

cut solid fat into dry ingredients, add liquid, knead

66
Q

How do you conventional or creaming mix?

A

“cream” fat with sugar, add eggs, alternate adding dry and wet ingredients

67
Q

How do you do reverse creaming?

A

sugar + dry, add fat, add all liquids after fat is mixed in

NUTR 205 (17 decks)

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