Batters and Doughs Flashcards
What are batters?
pour or drop batters
What is sponge?
yeast batters
What are doughs?
batter that is thick enough to be handled
What are batters and doughs include?
muffins, biscuits, and other quick breads; pastry; shortened and unshortened cakes; cookies; breads
What are the basic ingredients for batters and doughs?
flour, leavening agents, fat, liquids, eggs, and sugar
What does the flour do for the batter?
structure (protein and starch)
what does leavening agents do for the batter?
lightness or fluffyness
What does fat do for the batter?
tenderness
What does liquids do for the batter?
starch swelling
What does eggs do for the batter?
yolks for tenderness (fat), whites for structure (protein)
What does sugar do for the batter?
tenderness
What is straight grade flour?
mix of endosperm and remnants of the rest of the seed
What is straight grade processed into?
patent and clear grade
What is patent?
the nice part of the flour
What is clear grade?
the leftovers from the patent
What are patent flours broken out into?
extra short (shortest 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?
~ one week due to stuff getting oxidized by the air which allows the gluten proteins to work better
What chemistry process can be used to speed up the oxidation of the freshly ground flour?
bleaching, causing the flour to go whiter
T/F: there is no bleach in flour
true
What type of flours need to be enriched?
refined flour
