FLOUR 3 Flashcards
what kind of flavor occurs as a result of nonpathogenic bacteria can being used to ferment carbs into CO2?
slightly sour, so often used for sourdough and salt-rising breads
whats baking soda made of
sodium bicarbonate, NaHCO3 (a base)
what does baking soda yield in the presence of acid and water
CO2
when is baking soda used
only when flour mixture includes an acid (lemon juice, buttermilk, phosphated flour, etc.)
whats baking powder
baking soda with an acid included
what does water allow sodium bicarbonate to react with and yield
react with acid and yield CO2
why is fast-acting baking powder only available to commercial bakers
because required extensive handling
what does slow/double-acting baking powder include
sodium aluminum sulfate (SAS)
describe the two reactions that slow/double-acting baking powder encounters
First, SAS reacts with water to
produce sulfuric acid. Second, sulfuric acid reacts with
sodium bicarbonate to produce CO2
what occurs as a result of too much leavening
will cause the product to fall and have low volume
what occurs as a result of too much SAS or baking soda
will cause bitter soapy taste and possible discoloration
what will occur as a result of too little leavening
dense, heavy product (can happen if soda or powder has expired or has been
exposed to moisture)
how does sugar increase volume of cakes and cookies
by incorporating air
into fat during creaming
what does sugar provide for the yeast
food to ferment
what does the sugar provide by preventing gelatinization
giving gluten more time to stretch and further increase volume
what does sugar do to moistness/tenderness, and how does it delay staling?
increase moistness/tenderness and delay staling through
hygroscopic (water-retaining) properties
how does sugar produce brown crust
through caramelization and Maillard browning
what does too much sugar inhibit and cause excessive amounts of?
- inhibition of gelatinization, resulting in pasty texture
- Excessive browning
what does too little sugar cause?
- Dryness, less tenderness
- Low volume
- Reduced browning
what does salt control and strengthen
controls yeast growth + strengthens gluten network
whats salts most important role
flavor
what happens if too much salt is added
too much salt inhibits yeast activity and decreases volume
what would happen to fermentation without salt
without salt, fermentation would be too rapid
which would cause sticky, flowing, difficult-to-handle dough
what does water hydrate and activate
flour in order to gelatinize starch; activates yeast
what does water allow glutenin and gliadin to do
form gluten network
how does fat physically interfere with gluten development
by lubricating dough
what does fat create
finer crumb, tender texture, flakiness in pie crusts/pastries
what happens when you increase fat amount
shorter gluten strands (shortening)
what does fat do to volume when creaming with sugar
increases it
do egg proteins contribute to structure and maillard browning
yes
whats egg wash
egg proteins + sugar
what egg whites do when beaten
incorporate air
what do egg whites emulsify and contribute
emulsify mixtures and contribute liquids for steam formation
