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FN 2232 > Lecture 16 > Flashcards

Lecture 16 Flashcards

1
Q

What do all bakery products come from?

A

A batter or dough

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2
Q

What is the difference between batters and dough?

A

Batters have higher liquid to flour ratio than doughs

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3
Q

What are the basic ingredients for a dough/batter mix?

A 
Flour
Liquid 
Fat
Egg
Sugar
Leavening agent
Salt
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4
Q

What is the foam from dough/batters composed of?

A

Gas cells in aportein and starch matrix

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5
Q

How do you use a batter vs a dough?

A

Batter: pour/drop

Dough: Kneaded, rolled, stiff or soft

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6
Q

What are the 6 classes of wheat?

A 
Hard red winter
Hard red spring
Soft red winter
Soft white
Hard white Durum
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7
Q

How do you process wheat?

A

Milling

-blended to meet the requirement of the end use

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8
Q

What are the steps of milling?

A 
Cleaning
Tempering
Break
Separation 
Grinding
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9
Q

What is the purpose of maturing wheat?

A

Aging will whiten (oxidize carotenoids) and improve baking characteristics

Labeled unbleached unless using a maturing agent

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10
Q

What does the oxidation of wheat do?

A

Oxidation of portions of the glutenin and gliadin protein molecules allows more bonds to form when gluten forms resulting in higher quality breads

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11
Q

What is a Maturing agent?

A

Azodicarbonamide
-doesnt react until flour is made into a dough

Potassium Bromide, ascorbic acid
-dough conditioner, increases loaf volume

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12
Q

What is wheat bleaching?

A

Natural bleaching process can be duplicated with the use of chemical agents

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13
Q

What chemical agents can be used for bleaching?

A

Benzoyl peroxide (only whitening) - all purpose and bread flour

Chlorine, Chloride dioxide, acetone - both bleaching and maturing

Bleached flour

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14
Q

What are the different types of wheat flours?

A 
All purpose
Whole wheat flour
Vital wheat gluten
Bread flour
Pastry flour
Cake flour
Instantized flour
Self rising flour
Gluten Flour
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15
Q

What is all purpose flour made from?

A

Blend of hard and soft wheats

Lower protein then bread flour

Will not be ideal for high quality yeast breads or delicate cakes

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16
Q

What is whole wheat flour made from?

A

Stone ground is coarser

Becomes rancid quicker

Less gluten formed, sharp bran particles cut gluten strands

Denser and coarser breads

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17
Q

What is the other name for whole wheat flour?

A

Graham flour

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18
Q

What is vital wheat gluten made from?

A

75% protein

Added to strengthen doughs

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19
Q

What is bread flour made from?

A

High protein, granular, crumbles

Breads with high volume, fine texture and elastic crumb

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20
Q

What is pastry flour made from?

A

Soft wheat

Protein content between all purpose and cake flour

Pastry, cookies and crackers

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21
Q

What is cake flour made from?

A

Soft wheat, most highly refined flour from milling

Very low protein, fine silky texture, finely millked

Bleached to increase volume

Delicate and fine textured cakes

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22
Q

What is instantiated flour made from?

A

Disperses in cold water and free flowing; no sifting required

All purpose

Moistened and re dried (agglomerated)

Ideal for gravies and sauces

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23
Q

What is self rising flour made from?

A

Added salt and leavening to all purpose flour

Quick breads and biscuits

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24
Q

What is gluten flour made form?

A

Hard spring wheat with dried extracted gluten

Adjust protein level in various doughs

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25
Q

What are the non wheat flours?

A 
Rye
Corn
Soy
Pulse 
Ancient grains and tubers
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26
Q

What is rye flour?

A

Light and dark (pumpernickel)

Gliadin with small amounts of glutenin; heavy compact loaf

Can be blended with white wheat flour for lighter and more porous loads

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27
Q

What is corn flour?

A

No gluten
Crumbly texture
Corn masa flour can produce tortillas form a dough mixture

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28
Q

What is soy flour?

A

No gluten, but usually added to strong wheat flours for breads

Promotes moisture retention, improves crust colour and extends shelf life

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29
Q

What are pulse flours?

A

Doughs and batters

Gluten free

Breads, pizza dough, pita bread, muffin, cakes, crackers, cookies

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30
Q

What are ancient grain and tuber flours?

A

Gluten free products

Can impart distinctive tastes and textures

Usually reflects growing region and food culture

31
Q

What is the AACC and what do they do?

A

American association of cereal chemists

  • Test moisture, protein sporuting, ash
  • -crude protein can determine wheat quality and bread volume
  • -sprouting tests analyze alpha amylase content, too much becomes unusable
32
Q

What are the physical tests for flour quality?

A

Milling performance assessment
-hard wheat has more damaged starch causing increased water absorption; poor

Gluten content and strength
Starch properties
Product tests/baking tests

33
Q

What is the function of flour?

A

Provides structure and body in baked flour products due to protein and starch conetent

Starch granules embedded in the gluten network are gelatinized during heating

Water soluble pentosans

34
Q

What is a water soluble pentosan?

A

Bind larger amounts of water to produce viscous solutions

Stabilize gas cells in batter and dough foams helps increase final produce volume

35
Q

What is gluten?

A

Rubbery mass that remains after starch is washed away

Responsible for cohesiveness and stretching, extensibility and elasticity

Gluten makes up 75% of the dry weight mass of flour

80% of flour proteins are glutenin and gliadin

36
Q

How do proteins develop in gluten and what are the proteins from gluten?

A

Water is required to develop gluten, and mixing develops gluten
-different ratios contribute to different attributes

Gliadin: Dough cohesiveness, increases extendibility
Glutenin: Dough strength, tough, rubbery resistant to extension and elastic
-subunits cross linked by covalent disulphide bonds to provide strengths

37
Q

How is gluten formed?

A

More mixing, more difficult to stretch, spring back

Dough conditioners relax gluten
-Ca peroxide can break some of the disulphide bonds allowing volume expansion

38
Q

What happens to gluten if its over-mixed?

A

Gluten strands tear
Network is broken down
Soft, sticky dough that won’t rise
Usually only with mechanical mixing

39
Q

What happens if you add too much water to gluten?

A

Too much water will dilute proteins and reduce gluten development

40
Q

What is the purpose of leavening?

A

Make it light and porous

41
Q

What are the different leavening gases?

A

Air (physical)
-incorporated into flour mixtures by folding and rolling dough, creaming fat and sugar together or beating batters (egg whites0

Steam (liquid)

  • All baked products to some degree
  • High % of liquid and high initial bake temp
  • 1:1600 water:steam. stemendous leavening power

Carbon Dioxide
-biological or chemical production

42
Q

What is a biological leavening agent?

A

Yeast and Bacteria

  • Fermentation: when yeast ferments sugar
  • Sugar from flour (slow) sugar added (fast0
  • Salt rising bread: uses naturally occurring salt tolerant bacterium from corn meal
  • Sourdough and crackers use bactera
43
Q

How is baking soda a leavening agent?

A

Sodium bicarbonate + heat= Sodium carbonate+CO2+water

  • sodium carbonate has bitter, soapy flavour and yellow colour
  • Brown spots can occur
44
Q

What can be added to baking soda to release CO2?

A

Acids release CO2

  • Buttermilk (lactic acid)
  • Molases (organic acid)
  • Citrus Juice
  • Vinegar (acetic acid)
  • Cream of tartar (K acid tartrate)
45
Q

What is ammonium bicarbonate?

A

Chemical commercial leavening agent
-low moisture, large surface, high temps

Water can retain ammonia

Used in crackers

46
Q

What is the result when the ammonium bicarbonate is reacted?

A

you get:
ammonia+CO2+Water
-2 gases formed

47
Q

What does baking powder do?

A

Composed of soda and acid together

Starch is added to stabilize components to prevent premature reactions

48
Q

What is the difference between commercial and retail baking powder?

A

Retail 14% CO2

Commercial 17%

49
Q

What happens when you add too much or too little baking powder?

A

Much= cells may collapse

Little= Insufficient expansion, compact product

50
Q

What is SAS and what does it do as a leavening agent?

A

Sodium aluminum sulphate reacts with heat and liquid. It is double acting

  • First rxn: sodium aluminum sulfate+H2O+heat= sodium sulfate+ aluminum hydroxide+ sulphuric acid
  • Second rxn: sulphuric acid+ sodium bicarbonate= CO2+H2O+ Sodium sulfate
51
Q

How does Monocalcium phosphate act as a leavening agent?

A

Calcium acid phosphate reacts at room temp with liquid

-Ca acid phosphate+sodium bicarbonate= insoluble CaP+ soluble NaP+ CO2+ H2O

52
Q

How does fat impact gluten?

A 
Tenderize or shortens gluten
Plastic
Emulsification
Temperature
LEavening
53
Q

How does fat act as a tenderizer/shortens gluten strands?

A

Form layers that physically separate strands of gluten from each other

Fat must coat or spread widely and adhere well to flour particles

54
Q

How does liquid impact gluten?

A

Hydrate starch and gluten
Dissolve ingredients such as sugar, salt etc
Can come from milk, egg, etc.

55
Q

How do eggs impact gluten?

A

Leavening agent

  • beaten egg whites provide structure for air cells
  • Folded into a batter and retains air
  • Yolks: flavour, colour emulsification
56
Q

How does sugar impact gluten?

A 
Sweeten
Tenderize (interferes with gluten formation)
Retain moisture (brown sugar better)
Brown colour (caramelization)
Leavening (creaming)
Stabilize egg white foam
Food for yeast
57
Q

What are the 3 different mixing methods?

A

Muffin method
Pastry method
Conventional method

58
Q

What is the muffin method for mixing?

A

Liquid ingrédients, blended with dry

Stirring can affect outcome; depends on recipe

59
Q

What is the pastry method of mixing?

A

Fat is cut into the dry ingredients and then liquid added

Fat coats the starch to get flaky texture

60
Q

What is the conventional method of mixing?

A

Creaming together fat and sugar, mixing eggs then alternating adding dry and liquid ingrdients

Assists with leavening

61
Q

What is the typical baking process?

A
  • Fat melts
  • Batter/Dough becomes more fluid; substances dissolve
  • baking powder releases CO2, expand air cells
  • Protein from flour and egg start to coagulate, structure becomes more rigid
  • Starch gelatinization occurs with heat
  • Water converts to steam
  • Structure is set with coagulation of proteins and gelatinization of starch
  • Water evaporated from surface, browning
62
Q

What are the 3 different things that happen when baking at high elevations (>2000ft above sea level)?

A
  1. Leavening gases meet less resistance and expand more quickly
    - decrease quantity of leaving agent used
    - add eggs for strength
    - slightly higher bake temp to help set structure faster
  2. Moisture evaporates more quickly
    - increase liquid to accommodate
  3. Water and other liquids boil at lower temperatures
63
Q

What is a quickbread?

A

Batter or dough

No yeast

Leavened by steam of chemically

64
Q

Which kind of quick breads are steam leavened?

A

Popovers

Cream puffs/eclairs

65
Q

Which kind of quick breads are chemically leavened?

A 
Pancakes
Waffles
Muffins
Coffee Cakes
Cornbread
Buscuits
66
Q

What is the process of something being leavened by steam?

A

Steam from water vaporization, baked at high initial temps

Hollow interiors under crusty shells

High liquid to flour ratio

High concentration of egg that helps with structure

67
Q

What are the characteristics of a popover?

A
  • Gluten particles too widely dispersed for gluten formation
  • Starch gelatinization occurs during baking
  • Egg protein stretches with expansion of steam and coagulates on heating for structure
  • Excessive fat can weaken the batter, a little fat will float on top of the batter giving a flaky appearance
68
Q

What are the characteristics of a creampuff?

A
  • Starch gelatinization occurs in the stove top heating step of production
  • High fat content and early starch gelatinization interferes with gluten formation
  • high quantity of eggs required to help emulsify the high fat mix
  • Excessive water loss can result in a broken emulsion during the dough cooking phase, water is required for steam leavening
69
Q

What can happen if you overmix pancake batter?

A

Can create gluten development and reduce CO2

70
Q

What are the desired characteristics to make waffles?

A

Iron preconditioned with fat to reduce sticking

Low gluten is desired for tenderness and crispiness

Higher fat can use stronger flour which can avoid over stirring but will be more bread like

71
Q

What are the characteristics of muffin batters?

A

Drop batter
Muffin and loaf breads interchangeable; baking times differ
2:1 flour:liquid
Low sugar open grain, high sugar fine grain (cake)
Some gluten formation, starch gelatinization and egg portion coagulaiton
Over mixing can develop too much gluten
Large CO2 bubble from over development of gluten

72
Q

What happens in muffins when you over develop gluten?

A

Results in tunnelling and peaked muffin tops and pale slick crust

73
Q

What are the characters of American biscuits?

A

Higher fat
Made similar to pastry
Cut fat into flour to develop tenderness and flakiness
Stirring in milk begins gluten development
Kneading required
Can use self rising flour
Over produces steam that aids in separating sheets of dough as fat melts

74
Q

What are the characteristics of fried quick breads?

A

Leaner doughs absorb more fat
Rises to top when cooked
-cake doughnuts, fritters, crullers, churros

FN 2232 (20 decks)

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