Leavening Products (Lecture 19)

Question 1

Common Chemically Leavened Products

Answer 1

Batter Cakes
Foam Cakes
Chiffon Cakes

Question 2

Batter Cakes

Answer 2

Air entrapped in fat and water emulsion

Question 3

Foam Cakes

Answer 3

Foaming and Aerating properties of eggs

Question 4

Chiffon Cakes

Answer 4

Combination of Batter and Foam

Question 5

Tougheners in Leavened Products

Answer 5

Structure and Toughness
Flour
Eggs
Milk Solids

Question 6

Tenderizers in Leavened Products

Answer 6

Softness and Shortness
Sugar
Shortening
Leavening
Starch

Question 7

Moisteners in Leavened Products

Answer 7

Moisture and Keeping Quality
Liquid sugars
Oil
Liquid milk
Liquid eggs

Question 8

Driers in Leavened Products

Answer 8

Absorb and retain moistures, provide body
Flour
Milk/Egg Solids
Starch
Cocoa

Question 9

Flavorers in Leavened Products

Answer 9

Flavor bearing ingredients
Chocolate
Salt
Vanilla
Butter
Nuts

Question 10

Mixing Methods for Batter

Answer 10

Single Stage (Fat Sugar)
Multi Stage
Blending (Fat Flour)
Continuous

Question 11

Better Baking

Answer 11

Structure: Emulsion to solid sponge
Color and flavor
Kill step

Question 12

Changes in Baking

Answer 12

Melting of Solid Fats
Expansion of gases
Starch Geletalization
Protein Coagulation and denaturing
Caramelization

Question 13

Production Steps

Answer 13

Scaling
Mixing
Deposition
Baking
Drowning
Cooling
Finishing

Question 14

Production Steps

Answer 14

Scaling
Mixing
Deposition
Baking
Drowning
Cooling
Finishing