Final: Baking Apps (Func of Ingredients)

Question 1

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
Fat

Answer 1

Lipids
Can add flavor: butter, margarine
Can add color
Alters texture; tenderizes (interferes with gluten
development)
Stabilizes batter emulsion: get finer texture
Shortening power: mealy/flaky texture

Question 2

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
Flour

Answer 2

Flour -
Provides structure:
• gluten - expansion of cells, rigidity to baked structure • starch - binds water as gelatinizes
• sets into gel as baked product cools to give softer rigidity and moister character
• also retards gluten development somewhat:
• competes for water so protein less hydrated and physically interferes with gluten complexing (starch granules get in the way)
Provides sugars - food for yeast, reactants in Maillard browning reaction

Question 3

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
Salt

Answer 3

Salt -
Flavoring agent
Limits the growth rate of yeast
Can have effect on gluten complex as a result of charge shield effects

Question 4

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
Eggs

Answer 4

Eggs -
Contribute liquid
Proteins contribute to structure (coagulation)
Contribute phospholipids: get better emulsion of
batter; finer baked texture
Pigments for color
Leavening due to air incorporation in form of egg
white foams

Question 5

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
Leaveners (Baking soda, baking powder, and yeast)

Answer 5

Leavening agents
Contribute to expansion of batters and
doughs
Increase volume of final baked products
Make product more tender due to expansion
Includes air, steam, biological agents, and chemical agents

Question 6

Understand the changes that occur in baked products as they bake

Answer 6

Carbon dioxide expands and is produced during baking, steam is generated, cake expands
Proteins denature and coagulate
Starches gelatinize
Some water evaporates

Question 7

Know what changes can be made for successful baking at altitude

Answer 7

At higher Altitudes –
Up to 2500 feet: Increase mixing to develop gluten more
Above 3000 feet: in addition to developing gluten more have to adjust the formula:
Reduce baking powder (by 1/8 at 3000 ft, ¼ at 5000 ft, and 1/3 at 7200 ft)
Reduce sugar (1 tbsp/c at 3000 ft, 2 tbsp/c at 5000 ft and 3 tbsp/c at 7000 ft
Reduce fat – 1-2 tbsp from original recipe
And Increase liquid – 1 tbsp/c at 3000 ft, + 1 tbsp/c for every 1000 ft above 3000 feet

Question 8

Understand the differences between the different foam cakes

Answer 8

Angel – egg white foam
Sponge – egg white and egg yolk foams
Chiffon – sponge cake with oil and baking powder

Question 9

Understand the difference between tenderness and flakiness and what factors promote each attribute

Answer 9

Type of lipid - liquid (oil) will make more tender, spreads better prevents gluten from developing more efficiently; those solid lipids with only fat are better than those that contain water (butter, margarine)
Method of fat incorporation – for pie dough: cutting in the fat coats the flour preventing hydration and gluten formation – resulting in flakiness (this is opposed to the action of tenderizing); for puff pastry: (See next slide)
Temperature of the lipid - the warmer it is the more it will tenderize the pastry
Size of lipid particles - the smaller the particles the more they will tenderize
Type of flour – all-purpose flour makes pastry more flaky than pastry or cake flour – higher protein yields stronger gluten

Question 10

Know the different types of yeast – and the name for yeast used in baking

Answer 10

Compressed
heat sensitive, rehydrates at 37°C, should be properly dispersed in water
Active dry yeast
Rehydrates at 40-46°C, if below 40°C releases gluthathione (sulfhydryl containing peptide) through cell walls of yeast
glutathione makes doughs very sticky
Quick rise
same considerations as for active dry yeast but can be added to dry flours

Question 11

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
Milk or other liquid

Answer 11

Solvent for sugar, baking powder, baking soda, salt, & other dry ingredients
Hydrates yeast
Hydrates gluten, partially gelatinizes starch granules
Leavening agent when converted to steam
Milk can contribute to browning, softening of crumb (due to fat), fruit juices: flavor & protein solubility modification

Question 12

Know the functions of the following ingredients in baked products including breads, cakes, muffins, and cookies:
sugar

Answer 12

Sugar -
Flavor - sweet
Browning of crust - carmelization and Maillard
reaction
Tenderizing agent - retards gluten development
(competes for water)
Inc. volume in baked product: elevates coagulation temp of proteins so more time for product to expand