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HDSO Food Science > Leavening agents > Flashcards

Leavening agents Flashcards

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1
Q

Natural leavening agents

A

Yeast, Air and Steam

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2
Q

What does yeast need to live?

A

Food, Air and Warmth

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3
Q

What does yeast dough need to do before it goes in the oven so that the yeast works?

A

Rise or Proof at least once

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4
Q

Does fresh yeast need to be blended with liquid?

A

Yes

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5
Q

What kills yeast?

A

Salt

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6
Q

How do you store fresh yeast?

A

In a plastic bag in the fridge, saran wrapped, or in a lidded jar for 2-3 weeks.

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7
Q

When does fresh yeast freeze best?

A

When it is really fresh.

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8
Q

How do you know if fresh yeast is bad/sour?

A

Discolored, Moldy or Sticky.

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9
Q

What are the 2 forms of Dried Yeast?

A
  1. Traditional dried yeast/active yeast.

2. Instant dry yeast.

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10
Q

Does dry/active yeast need to be dissolved in water?

A

Yes.

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11
Q

Does instant yeast need to be dissolved in water?

A

No.

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12
Q

How long can dry active yeast be kept?

A

Up to 6 months in a cool dry place.

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13
Q

Does baker’s yeast produce a good wine?

A

No.

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14
Q

What temperature does yeast die ?

A

60 C

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15
Q

At what temperatures does yeast show no activity?

A

55-60 C and -20-0 C

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16
Q

What temperature is the optimum fermentation for yeast?

A

28-35 C

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17
Q

What temperature does yeast multiply well?

A

20-28 C

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18
Q

By what amount do you reduce the yeast if you are converting from fresh yeast to instant or active dry?

A

50%

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19
Q

What are 3 other types of yeast not used in pastry production?

A
  1. Wine/Beer Yeast.
  2. Brewer’s Yeast or Tonic Yeast.
  3. Yeast Extract
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20
Q

By what 2 methods can air leaven a product?

A
  1. Creaming method.

2. Foaming method.

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21
Q

How does air leaven a product?

A

By expanding during baking.

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22
Q

Briefly explain the creaming method

A
  1. Beat the fat and the sugar to incorporate the air.
  2. Slowly add the liquid.
  3. Add the dry ingredients.
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23
Q

What is the process of the foaming method?

A

It is the process of beating eggs with or without sugar to incorporate air.

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24
Q

What is leavened using the whole egg foaming method?

A

Sponge cakes

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25
Q

What is leavened using the egg white foaming method? (A few examples)

A

Angel food cakes, meringues, soufflés

26
Q

How does steam leaven a product?

A

When water turns to steam it expands 1600 times its volume.

27
Q

Which pastries use steam partially or completely as a leavening agent?

A

Danish dough, Croissant dough, Pie dough, Choux paste and Puffed pastry.

28
Q

What oven temperature is best when steam is the leavening agent?

A

200 C/ 400 F

29
Q

Name the chemical leaveners

A
  1. Baking Soda
  2. Baking Ammonia
  3. Baking Powder
  4. Ammonium Bicarbonate
  5. Carbonate of Ammonia
  6. Potash (Potassium carbonate)
30
Q

What needs to be present for the product to leaven using baking soda?

A

Moisture and Acid

31
Q

Can products leavened with baking soda sit for a while before baking?

A

No, gases will escape so it will not leaven.

32
Q

Is heat necessary for products leavened with baking soda?

A

No, but gases will release faster.

33
Q

What are some acids that will react with baking soda in a batter?

A
  1. Honey
  2. Molasses
  3. Buttermilk
  4. Cocoa
  5. Chocolate
  6. Fruits
  7. Cream of tartar
34
Q

If more leavening power is needed what chemical leavening agent is used?

A

Baking Powder

35
Q

What is needed for baking ammonia to be activated?

A

Heat and Moisture

36
Q

Can baking ammonia be used in small products like cookies?

A

Yes, in fact in can only be used in small products. If it is used in big products the ammonia gas will not be completely driven off.

37
Q

What is a product that is very common to use baking ammonia?

A

Cream puffs

38
Q

What are baking powders?

A

Mixtures of baking soda plus an acid

39
Q

Which is more versatile, baking soda or baking powder?

A

Baking powder, because it does not need an acid in the recipe.

40
Q

What are the 2 kinds of baking powders?

A
  1. Single acting baking powder

2. Double acting baking powder

41
Q

What do single acting baking powders require to be able to release gas?

A

Moisture (product can only be baked directly after mixing)

42
Q

What do double acting baking powders require to be able to release gas?

A

Heat (can stand before baking)

43
Q

Can you add more baking powder to a product if you want it to be “fluffier”?

A

No, it will give you an undesirable flavor.

44
Q

What does ammonium bicarbonate need to work?

A

Moisture and Heat

45
Q

What products would ammonium bicarbonate be used for?

A

Choux pastries and certain types of biscuits

46
Q

What is carbonate of ammonia?

A

A mixture of substances formed by ammonia and carbonic acid.

47
Q

What product should potash be used for?

A

Only very thin cakes

48
Q

What is a classic baba baked in?

A

A tall cylindrical mold, but can be made into individual pastries in timbales about 3 inches deep and 4 3/4 inches wide.

49
Q

What is a baba traditionally?

A

Light yeast cake studded with raisins and soaked in rum syrup.

50
Q

What is a baba called when it is baked in a ring mould?

A

Savarin

51
Q

What are savarins decorated and served with?

A

Fresh fruit and Cream

52
Q

What method is used when making babas and savarins?

A

Sponge method in making yeast dough

53
Q

What is the texture of the dough for babas and savarins?

A

Very soft, pipe-able texture, dough is made with milk and eggs.

54
Q

What is the baking temperature for babas and savarins?

A

200 C (400 F) for 20 minutes

55
Q

How do you finish making the babas or savarins?

A
  1. Heat the syrup scalding, remove from heat.
  2. Place the baba or savarin in the hot syrup and soak them long enough to absorb as much possible.
  3. Place on cooling rack.
  4. Brush apricot glaze on top while still warm.
  5. Decorate them with fruit and cream.
56
Q

What is brioche rich in?

A

Butter and eggs

57
Q

What is the typical shape of the Brioche mold?

A

Round fluted base, lightly angled sides. The dough is pressed into the mold two thirds full and a round ball of dough is placed in the center on the top.

58
Q

What can brioche be served as?

A

A type of bread, cut and filled with creams and fruits.

59
Q

Can brioche be savory as well as sweet?

A

Yes, can be hallowed out and filled with savory stews and mousses.

60
Q

What does “brier” mean?

A

To knead

HDSO Food Science (17 decks)

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