Cooling Flashcards
most fats melt at temp somewhere between?
30-55C
What happens to air during baking process (in terms of melting fats)
expands
The later a fat melts, the more it leavens bread because???
the gases escape at about the same time that the cell walls are firm enough to hold their shape
in terms of texture, low melting point provides volume and flakiness when used properly
T or F
TRUE
What does fat with too high of a melting point give in terms of texture??
unpleasant waxy mouthfeel
explain how fats increase tenderness
the melted fats slithers through batters and doughs, coating gluten strands, egg proteins, and starches which interfere with structure builders and prevents them from forming structure
which tenderizes baking products more, fats that melt early or otherwise
fats that melt early bc they have more time to coat structure builders
which tenderizes more, liquid or solid fat
liquid bc it already begins coating during mixing stage
in terms of leavening effects, do amount of water and amount of air affect ability to leaven???
yESS
which leavens more, puff pastry margarine with 16% water or puff pastry shortening with no water
with waterrrrrr
in terms of leavening, which one leavens more, that with creamed shortening (it means more beating, more air) or that with shortening which was not creamed
creamed shortening bc of presence of air (remember, water and air affect leavening!!!)
in terms of crust formation, colored, dry, dense, and with elongated or small cells make up a soft and chewy crust orr cohesive and hard crust material
the answer is the latter
the crust water content and thickness are highly affected by WATER EVAPORATION, which factoris not included
temp at which cells collapse
intensity of drying at the dough surface
duration of baking
melting point of fat
melting point of fat
it should be initial porosity of dough
water loss is an essential part of crust formation, why?
bc fast evaporation of water at the dough surface due to high temp impedes/slows down/retards/disrupts the full gelatinization of starch in the crust
it is the break down of molecules such as sugars and proteins on the surface of baked goods resulting to desirable baked flavor and brown color
Maillard Browning and caramelization