Lab 5 Flashcards
Flour is produced by what 2 methods? What is used?
1) Milling
2) Grinding
Using millstones or steel rollers
What is milled/grinded to produce flour?
Wheat, Oats, Rye, Triticale, Kamut
or
Potatoes, Manioc (Vegetables)
or
Buckwheat (Fruit)
Flour is generally high in ____ and low in _____ the fibre content depends on _____
High in food energy and carbos
Low in fat
Fibre depends on degree of processing
The amount of what (3) depends on the degree of processing flour?
Iron, B vitamins and fibre
____ is mandatiory for US and Canada.
Enrichment
What is flour enriched with?
Folic Acid
The protein content of wheat flour varies from ___ and is an indicator of ____
7-12%
Gluten content
(Gluten is a protein)
Amount of protein affects ___
Baking quality
What is hard wheat?
High in protein and gluten
includes durum wheat (to make pasta), hard spring and hard winter wheat (ideal for bread flour)
What is soft wheat? What is it ideal for? What is it not ideal for?
Low in protein and gluten.
Ideal to make pastry and cake flour, very fine (bleached)
Is NOT ideal for breads
What is all purpose flour a blend of? Why can’t it be used for certain cakes?
Made from a blend of soft and hard wheat - acceptable for all types of baking EXCEPT for certain delicate cakes - protein content too high to droduce delicate structure
What does whole wheat pastry flour contain less of? What does this result in?
Conatins less protein than regular whole wheat flour and results in more tender baked goods.
Less gluten forms when using ____
whole wheat pastry flour
Unbleached flour does not contain ___
bleaching additives
Lighter in colour, weight and is finer.
How can you prepare self rising flour at home?
Place in a sealed jar:
1 L all purpose flour
10 mL salt
30 mL baking powder
What are quick breads?
Bread which are leavened by air, steam and/or chemicals (baking soda/baing bowder)
Why are quick breads called “quick” ?
Because they are cooked quickly after mixing, rather than after fermentation (yeast breads)
Bakin powder and paking soda are ___
Leavening agents
What happens if too much leavening agent is added
large bubble coalesce, rise and escape
What happens when an acid is added to baking soda in the presence of liquid and heat? What is left behind?
- CO2 quickly evolves
- Smaller amount of milder amount of a mild, moderate alkaline salt sodium carbonate with a soapy taste is left behind = washing soda
What foods will produce the “washing soday” reaction?
Any mildly acidic foods
Sour milk, honey, mollases, buttermilk, sour cream or fruit juice.
What kind of acid is found in sour milk?
Lactic
What mild acid is found in honey?
Formic acid
What mild acid is found in molasses?
aconitic
How much baking soda is neede ber cuo of flour? how much more effecuve is this for leavening vs baking powder?
1 ml baking soda / cuo of flour
about 4 x as more effective
Whatus baking powder?
A mkxture of bakoing soday and the exact amount of acid needed to react it, and a dry diluent such a as coronstarch to sperarate the two and absorb moisture.
What is double acting bakoing powder?
recat first when a liquid is added and a second time when the liqudi is heated
What is double acting baking powder ? is it double or single acting?
Single acting phosphate baking powder, and is gluten free
Are all baking powders gluten free?
NO
Doube acting baking powders conains a ____ and some are ____
fast or slow dissolving acid
encapsulated
How many mL of baking powder / cup of flour?
5 ml / cup of flour
If a recipe calls for 10 mL of baking powder, how could you substitute?
Use 5 mL baking poweder and 1 mL baking soda, baking soda is 4 x more effective
What does too much leavening agent do to breads? Too litte? to much fat?
excessive leavening + low temp = holes to enlarge or explode and cells thicken.
Too little or too much fat will call for small holes and thin walls
