I C Food science & nutrient composition: grains & baking Flashcards
how is gluten made?*****
from GLIADIN and GLUTENIN through process of HYDRATION + MIXING
what properties does gluten contribute?***
ELASTIC properties, forms framework/holds in leavening
does flour have gluten?***
NO- has gliadin and glutenin, once mixed has gluten
color of flour is due to?
carotenoids- natural agents cause oxidation during storage and turn flour from creamy yellow to white
when is a flour labeled “bleached”?
if an oxidizing agent is added
the strength of the flour refers to?
capacity to retain leavening, depends on quality of the gluten (ex: bread flour is strong, cake flour is weak)
what does adding bran to flour do?
decreases volume of end product; increase flour and liquid to compensate
what do liquids do to gluten?
hydrates it and starts its development
what do liquids do to starch?
gelatinize it
types of leavening agents
steam, air, CO2 (+baking powder)
what does steam do as a leavening agent?
expands hollow shell formed by flour and egg
examples of steam as a leavening agent
popovers, creampuffs
what does air do as a leavening agent?
EXPANDS when heated before proteins coagulate and retain it
how to incorporate air?
beat, sift, fold, cream
example of air as a leavening agent
angel cake, sponge cake
when is carbon dioxide produced as a leavening agent?***
1) yeast on sugar (yields CO2 + alcohol)
2) acid on baking soda
acids used on baking soda are?
sour milk, cream of tartar, molasses
what is baking powder?***
mixture of BAKING SODA (provides CO2) + dry ACID (reacts with soda to release CO2) + cornstarch
baking powder vs baking soda***
ALL baking powders have baking soda!
- baking soda = alkaline
- baking powder = baking soda + acid
properties of old baking powder***
more ALKALINE = LOSS of THIAMIN in baked goods
what does salt do in baking goods?
adds flavor, keeps yeast from sticking
what do eggs do in baking goods?
provides stability, retains leavening agent, distributes shortening by emulsification, introduces air and adds color/flavor
what does fat do in baking goods?
adds TENDERNESS by coating gluten particles
what does hygro mean?
water
relationship of sugar and texture of baked goods**
sugar = HYGROSCOPIC –> modifies texture by TENDERIZING
how does the sugar tenderize the baked goods?***
softens gluten and PREVENTS GLUTEN DEVELOPMENT by ABSORBING H2O that gluten needs to develop
what happens if you use too much sugar in baked goods?**
COARSE CELLS, THICK WALLS, SHINY CRUST, CRUMBLY PRODUCT (d/t weaker gluten)
most of sugar in honey is?
glucose + fructose
when substituting Sweet and Low for sugar in a recipe, what should you do?
use half as much
mixing methods: beat
over and over to smooth and incorporate AIR
mixing methods: cream
work one or more foods in until SOFT & CREAMY
mixing methods: cut-in
distribute FAT into DRY ingredients
mixing methods: fold
use in FOAMS: down, across, up, across the top motion and rotate bowl
mixing methods: knead
used in DOUGH, push, pull, turn
mixing methods: stir
literally stirring…circular or figure 8 motion to blend
mixing methods: whip
BEAT RAPIDLY to incorporate AIR to form a FOAM
what are quick breads?***
breads leavened with STEAM, AIR, CHEMICAL LEAVENING agents –> NO YEAST
examples of quick breads
muffins, biscuits, popovers
basic ingredients in quick breads***
egg and flour
how should quick breads be mixed?***
1) sift dry and make well for wet ingredients
2) mix enough to DAMPEN- SHOULD BE LUMPY!
what happens with excess mixing in quick breads?***
- LOSS OF CO2, OVERDEVELOPED GLUTEN
- TUNNELS, tough product
characteristics of a good muffin –>
round, pebbled top, symmetrical shape, no long, narrow tunnels
how to mix cakes
CREAM fat with sugar, add egg, add sifted dry ingredients in portions, alternating with portions of milk
types of cakes & differences***
1) shortened cake - layer, pound cakes; large amounts of fat + chemical leavening
2) foam cake - uses air as leavening
layer cake uses what as its leavening agent?
baking powder
pound cakes use what as its leavening agent?
air and steam
rich cake is? gold cake is?
- rich = increased fat, sugar, egg; increases keeping
- gold = egg yolks; white cake - egg whites, yellow cake- whole egg
angel cake
egg white foam
sponge cake
yolk foam and white foam
chiffon cake
liquid yolks, egg white foam, baking powder, oil
more sugar, what happens with the gluten?**
more sugar, more time needed to reach elevated coagulation temperature of the gluten
what happens to the structure of a cake with too much sugar?*****
- VOLUME INCREASES, GLUTEN IS WEAK
- CAKE FALLS
characteristics of a cake with too much sugar?***
GUMMY/STICKY, CRYSTALLINE/SHINY appearance
yellowing of cake could be due to?
alkaline batter (excess soda)
fallen center of cake could be due to?
excess sugar, excess fat, excess baking powder, inadequate mixing, over temp too low, open door during early baking
tough, dry crumb of cake could be due to?
too much flour or egg, too much mixing, too little fat or sugar, over-baking
poor volume of cake could be due to?
too little baking powder, improper level of sugar or fat
ingredients of a pastry
flour, fat, liquid, salt
% fat of lard and oil***
100%
% fat of butter and margarine***
80%
what should you do when substituting butter for lard?***
use more butter! (b/c butter only 80% fat, instead of 100% fat that the lard is)
mixing method of a pastry
cut the fat into flour and salt, add liquid
what is tenderness in a pie crust?**
TENDERNESS = OIL, SOFT FATS, SMALL PIECES OF FAT
what is flakiness in a pastry crust?***
LARGE COARSE PIECES of fat left (fat melts, leaves a hole where steam collects, pushes upward, cell is locked into upward position, leaves a flaky crust)
batters & doughs: liquid to flour ratio (rank from least amount of flour to most…each has 1 part liquid):
- soft dough
- drop batter
- stiff dough
- pour batter
1) pour batter –> 1:1 liquid to flour (ex: waffles)
2) drop batter –> 1:2 liquid to flour (ex: muffins)
3) soft dough –> 1:3 liquid to flour (ex: bread)
4) stiff dough –> 1:4 liquid to flour (ex: pie crust)
what type of batter absorbs the most fat when deep fried?
high fat, high sugar batter
yeast dough uses what type of flour?***
HIGH PROTEIN BREAD flour (a low protein flour = crumbly products, poor texture)
what happens when yeast is added to sugar?
releases carbon dioxide
straight dough method
all ingredients are added before dough is allowed to rise
what is the sponge method?***
1) combine LIQUID + YEAST & PART OF FLOUR
2) let the batter FERMENT FOR SEVERAL HOURS
3) then add rest of ingredients
what is proofing time?***
final rising of the dough
what happens with proofing time in the sponge method?***
proofing time is SHORTENED (using strong flour, high in protein aka bread flour)
what is the continuous bread-making method?
commercial process that substitutes mechanical energy for regular fermentation –> reduces processing time
what happens with pressure at higher altitudes?
decreased pressure = gas expands faster, steam forms earlier
what should you do to correct baking at higher altitudes?
decrease amount of baking powder (leavening agent), increase amount of liquid
