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Food fundamentals 2 > flour mixtures > Flashcards

flour mixtures Flashcards

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1
Q

what are quick breads?

A

quickly meade withou yeast. used chemical agent or air and steam as leavening agents

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2
Q

what are the basic ingredients in quick breads?

A 
flour (Ap sometimes cake)
liquid
salt
leavening agent
other (fat,eggs, sugar)
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3
Q

what are some examples of quick breads

A 
-biscuits
cream puffs
-muffins
-pancakes
-pop overs
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4
Q

what is the role of flour in quick breads?

A
  • provide basic structure
  • gluten formation is limed if too much liquid or too little flour
  • starch gelatinization is key to structure and texture
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5
Q

how does the crumb differ between quick and yeast breads?

A

quick breads are more crumbly than yeast breads

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6
Q

what happens when water is added to starch granules?

A

h20 breaks up amylose and disrupt the helices causing the granules to swell

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7
Q

what does the addition of heat cause in the granules?

A

it causes the granules to swell and the amylose to diffuse out of them.

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8
Q

what final step is needed to obtain a continuous product in bread making or sauce making?

A

granules containing amylopectin have collapse and are help in a gel matrix composed of amylose.

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9
Q

what is the role of liquids in quick breads

A
  • serves as a dispersion medium (solvent for the dry ingredients
  • hydrates proteins allowing for development of gluten complex
  • allows starches to gelatinize when combined with heating
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10
Q

what happens when soda and acid dissolve?

A

co2 is released

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11
Q

why is milk often used in quick breads

A

lactose and protein contributes to maillard reaction

the whet proteins contribute to the structure of the bread.

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12
Q

what is a dough mixture

A

a flour mixture that is dry enough to be handled and kneaded.

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13
Q

give examples of a stiff/firm dough.

A

pasta, pastry, pie dough and some cookies.

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14
Q

give examples of soft dough.

A

biscuits, rolls, yeast dough

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15
Q

what is a batter?

A

a flour mixture with more water, that is more porable.

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16
Q

give examples of a drop batter.

A

cream puffs
muffins
quick breads

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17
Q

give examples of a pour batter?

A

pancakes
popovers
waffles
shortened cakes

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18
Q

what must be added to baking soda in order for it to act as a leavening agent?

A

acid must be added such as butter milk, cream of tartare, lime, chocolate, coffee, banana etc. this will allow for co2 to form

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19
Q

does acid need to be added to baking powder?

A

no, a source of acid is already added.

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20
Q

what are the 2 types of baking powder?

A 
single acting (magic powder)
double acting
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21
Q

what is baking powder?

A

generally baking soda + inert filler such as corn starch + acid

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22
Q

how much baking soda or baking powder should be added to quick breads?

A

for 1 cup of floud
1-2 tsp of baking powder
1/4 tsp of baking soday

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23
Q

what happens if too much baking soda is added?

A

the falour will be soapy and bitter
texture will be course and open crumb
colors of food may change

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24
Q

due to the presence of alkaline products blueberries in a recipe may turn what color?

A

green

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25
Q

due to the presence of alkaline products chocolate in a recipe may turn what color?

A

red

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26
Q

due to the presence of alkaline products flour in a recipe may turn what color?

A

yellow

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27
Q

what is the role of fat in quick breads?

A

-tenderizes and moistens
interferes with the gluten development and spreads over flour particles to keep them moist
- improves volume.

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28
Q

how does fat improve the volume of quick breads?

A
  • fat particles melt allowing for the batter to be more fluid and expand
  • helps trap air into the batter
  • stabilizes air bubbles strengthening the dough and allowing it to expand
  • provides strength/structure
  • delays staling (retrogradation & recrystalization)
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29
Q

what do the hygroscopic properties of sugar cause in quick breads?

A

tenderizes and interferes with gluten development

moistens and delay staling

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30
Q

what functions does sugar have in quick breads

A
  • increases gelatinization temperature hence more time is needed to increase the volume
  • caramelizes with heat which gives flavour and colour
  • helps incorporate air if creaming method is used.
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31
Q

what is the role of eggs in quick breads?

A

egg proteins coagulate during baking & provide structural integrity

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32
Q

what is the role of egg yolks in quick breads?

A

provide colour, flavour & nutrient
acts as an emulifying agent
delays staling

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33
Q

what is the role of egg whites in quick breads?

A

whipped foam can act as a leavening agent

also has a drying effect

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34
Q

what happens when quick bread mixture is heated

A
  • gases expand
  • fat melts
  • starch gelatinizes
  • egg/milk proteins coagulate
  • maillard reaction & caramelization
  • structure sets
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35
Q

whaty needs to be considered when making quick breads?

A
  • consistency of the batter

- cooking temperature

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36
Q

what is the muffin method?

A

1- sift dry ingrediants together
2- combine moist ingredients in a separate bowl
3-stir moist and dry ingredients together until moist (may call for kneading…. no more than 10 strokes!!)

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37
Q

what is the ideal ratio of water/ flour in quick bread pour batters

A

2/3-1 cup of water per cup of flour

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38
Q

what method should be used to make pancakes?

A

muffin method

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39
Q

how should pancakes be cooked?

A
  • when the pan is hot (water should dance)
  • 1/4 cup of batter = 1 pancake
  • turn when bubble appear on the surface
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40
Q

what happens when pancakes are too mixed?

A

will result in a dense and heave pancake due to gluten formation and escape of co2

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41
Q

what are crepes?

A

thin pancakes

no baking soda/powder.

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42
Q

when are pancakes best?

A

when sit overnight in fridge.

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43
Q

what is the difference between pancakes and waffles?

A

waffles contain more fat

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44
Q

how to obtain a light and crispy texture for waffles?

A

eggs whites need to be folded in.

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45
Q

what method should be used for popovers?

A

muffin method

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46
Q

what is a popover and how to make them?

A

it is a puffy product with a hallow inside
uses a 1:1 flour to water ratio which will cause to limit gluten development
structure is obtained from the coagulation of eggs and gelatinization of starches
small amounts of fats are added to tenderize

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47
Q

what temperature should popovers be cooked at?

A

450 for the first few minutes then decrease to 350 for the remaining time.
this allows to create steam for the center cavity.

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48
Q

how much water/flour should be used in quick breads drop batter?

A

1/2-3/4 cup per cup of flour

49
Q

how are muffins made?

A

using the muffin method
generally use all purpose flour
if over mixed too much gluten will form and co2 will be lost

50
Q

what is the ideal texture for a muffin?

A

smooth, peaked top small pores

51
Q

what happens to the muffin tunnels when using bran or whole wheat flour?

A

the germ prevent gluten formation yielding in a denser muffin but not caused by gluten formation

52
Q

what happens in undermixed batters?

A

will result in clumps and may be more crumbly

if egg is not well mixed it will result in a waxy and slimy texture.

53
Q

what is the biscuit method used for?

A

soft dough

54
Q

what is the biscuit method?

A

1- dry ingredients are mixed (including baking soda + acid or baking powder)
2- cold fat is cut into the dry ingredients
3- liquid added in a well with minimal mixing
4- knead the mixture lightly for about 30s
5- roll the dough and cut rounds
6- bake at 425F

55
Q

how are biscuits made

A

fat is used for its shorteming powder
minimum kneading to keep gluten complex modest
basic recipe calls for: flour, fat, milk, bsoda or b powder & salt

56
Q

what happens when buttermilk is added to a biscuit?

A

more acidic= whiter biscuit

57
Q

is excess baking soda of baking powder is used what colour will the biscuit be?

A

yellower due to its more alkaline content.

58
Q

how do scones compare to biscuits?

A

they are richer than a standard biscuit. higher content of eggs, milk and cream.
fat is used for its shortening power

59
Q

what are cakes classified by?

A

their fat content

60
Q

what is a shortened cake?

A

it is made with a solid fat

method employs creaming and whipping

61
Q

what is an unshortened cake?

A

made without fat

method employs beating, cutting & folding

62
Q

what is a chiffon cake?

A

it is a hybrid composed of vegetable oil and separated eggs

method employs beating, cuttings and folding.

63
Q

what type of cake is a carrot cake?

A

shortened cake

64
Q

what type of cake is a angel food cake

A

unshortened cake

65
Q

what type of cake is a roulade

A

unshortened cake

66
Q

what type of cake is a cheesecake

A

shortened cake

67
Q

what is a british pound cake

A

a shortened cake originally made with east 1lb of butter, flour, sugar & eggs

68
Q

what is a butter cake

A

standard birthday cake

genrally white, yellow or chocolate

69
Q

what is a roulade?

A

it is a rolled sponge cake that is baked in a thin sheet pan
it is rolled while it is hot to set the shape and then unrolled to add toppings, rerolled and covered with powdered sugar

70
Q

what is angel food cake?

A

egg whites are whipped in
it had a light and airy texture because ingrediants are all at RT
properly mixed. sugar is added to egg white foam gradually
flour is sifted over liquid foam
needs to be inverted to cool in an ungreased pan

71
Q

when were chiffon cakes developed

A

1920

72
Q

do egg whites need to be foamed in a chiffon cake?

A

yes

73
Q

what type of flour should be used in a chiffon cake?

A

cake flour

74
Q

what is the texture of a chiffon cake?

A

light and airy but richer than a sponge cake.

75
Q

what is different between cakes and breads

A

cakes have a higher proportion of sugar, milk and fat to flour than breads

76
Q

what provides strength and structure to cakes?

A

protein from flour and eggs

77
Q

what does fat and sugar do in cakes?

A

softens structure adds moisture and tenderizes

78
Q

what is the main principle in cake making?

A

balanced between toughening and tenderizing ingredients

79
Q

what is short patent cake flour and why is it commonly used?

A

lower protein content yields more tender product

80
Q

why is cake flour treated with chlorine?

A

decreases pH to 4.8
improves volume after baking
improves structure
increases surface porosity of starch granules= better gelatinization

81
Q

what is the main function of sugar in cakes

A

-sweetness
increases volume as it delays gelatinization
-browning effect
-increased shelf life

82
Q

what is the main role of fat in cakes

A
  • tenderness & moisture
  • flavour
  • volume
  • vegetable oil only in cake mix and carrot cake
  • butter and shortening trap air during creaming results in an even crumb
  • fat coats proteins reducing gluten formation
83
Q

what is the main function of eggs in cakes?

A

strengthens the structure
increases leavening
acts as an emulsifier
adds colour and flavour

84
Q

function of milk in cake?

A

serves as the main liquid

hydrates dry ingredients and helps dissolve salt and sugar and allows baking powder/soda to react and produce co2

85
Q

what are some of the leavening agents in cakes and what do they depend on?

A 
baking soda
baking powder
air
steam
depends on the amount of flour used
86
Q

how is the pH in cakes adjusted?

A

pH is controlled by adjusting chemical leavening agents

87
Q

what happens if pH is too low?

A

tart/bitting flavour is obtained

low volume due to early protein coagulation

88
Q

what happens if pH is too high?

A

bitter/soapy taste
coarse grain with thick cell walls
maillard reaction is enhanced.

89
Q

what type os pH is needed for a chocolate cake?

A

higher pH

90
Q

what type of pH is needed for a white cake?

A

lower pH

91
Q

how are proteins and cooked starches in cakes?

A

they are colloidally dispersed in aqueous medium

92
Q

how are fat globules/uncooked starches in cakes?

A

they are dispersed or suspended throughout an aqueous medium

93
Q

how is air in cakes?

A

it is dispersed through the batter

- produces foam

94
Q

how are sugar and salt in a cake batter?

A

they are in a true solution.

95
Q

why are dried eggs solids are used

A

keep quality

96
Q

why are antioxidants used?

A

to retard rancidity

97
Q

why are emulsifiers used?

A

to improve fat baking characteristics

98
Q

why is slow dissolving baking powder used?

A

to prevent premature action during storage

99
Q

what do low flour moisture levels prevent?

A

loss of co2 from premature action of baking powerd

100
Q

what is often added

A

stabilizer and improvers

101
Q

what types of emulsifiers are used in commercial mixes?

A

mono & diglycerides

they extend the effectiveness of shortening

102
Q

what do emulsifiers cause

A
  • fat is more finely dispersed
  • batter is more aerated
  • lubricates the movement of other ingredients
  • increased final volume
  • retards staling
103
Q

difference between cookies and cakes?

A

the proportions of water is low and sugar and fat are higher

results in a crisp texture

104
Q

the fluidity of the batter will determine 6 different cookie categories which are?

A 
bar
pressed
rolled
dropped
molded
icebox/refigerator
105
Q

what are dropped cookies

A

batter can be dropped onto baking sheet

uses just enough flour so that the batter does not spread out when dropped.

106
Q

give examples of drop cookies

A

chocolate chip
fortune cookies
meringues

107
Q

what are cookie bars

A

the fluid batter is pored into a shallow pan or baking sheet and cut into pieces
product is moist.

108
Q

what are pressed cookies?

A

the flour mixture is sufficently viscous to be put in a pastry bag.

109
Q

what are some examples of pressed cookies?

A

lady fingers

macaroons

110
Q

what is the difference between macaroons and mararon?

A

macaroons= eggwhites, sugar and dried coconut
macaron= eggwhites, almond flour, butter cream filling
food coloring and icing sugar

111
Q

what are molded cookies?

A

dough is heavy enough to be molded into balls, bars, or other shapes

112
Q

give examples of molded cookies?

A

biscotti
almond cookies
peanut butter cookies

113
Q

what are rolled cookies?

A

dough is slightluy heavier than molded cookies and rolled out and cut

114
Q

give examples of rolled cookies?

A

gingerbread
cannoli shell
sugar cookies
butter cookies

115
Q

what type of dough do ice box cookies use?

A

same type as rolled cookies

116
Q

what is the cookie mixing method?

A

most common uses the conventional cake method which creams the fat with sugar.
mix ingredients until just moistened.

117
Q

what happens if you use All purpose flour for your cookies

A

flat cookies

118
Q

what happens if you use cake flour for your cookies

A

puffy

cake flour decreases the spreading of the cookie.

119
Q

what does over mixing in cookies cause?

A

hard cookies as too much air will have been incorporated.

Food fundamentals 2 (10 decks)

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