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NUTR 205 > Batters and Doughs > Flashcards

Batters and Doughs 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 are doughs?

A

batter that is thick enough to be handled

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4
Q

What are batters and doughs include?

A

muffins, biscuits, and other quick breads; pastry; shortened and unshortened cakes; cookies; breads

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5
Q

What are the basic ingredients for batters and doughs?

A

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

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6
Q

What does the flour do for the batter?

A

structure (protein and starch)

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7
Q

what does leavening agents do for the batter?

A

lightness or fluffyness

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8
Q

What does fat do for the batter?

A

tenderness

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9
Q

What does liquids do for the batter?

A

starch swelling

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10
Q

What does eggs do for the batter?

A

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

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11
Q

What does sugar do for the batter?

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 processed into?

A

patent and clear grade

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14
Q

What is patent?

A

the nice part of the flour

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15
Q

What is clear grade?

A

the leftovers from the patent

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16
Q

What are patent flours broken out into?

A

extra short (shortest protein), first patent, short patent, medium patent, long patent (highest protein)

17
Q

What color is freshly ground flour?

A

yellow

18
Q

What does freshly milled flour produce?

A

a low volume and coarse loaf

19
Q

How long does freshly ground flour need to age?

A

~ one week due to stuff getting oxidized by the air which allows the gluten proteins to work better

20
Q

What chemistry process can be used to speed up the oxidation of the freshly ground flour?

A

bleaching, causing the flour to go whiter

21
Q

T/F: there is no bleach in flour

A

true

22
Q

What type of flours need to be enriched?

A

refined flour

NUTR 205 (17 decks)

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