Lecture 16 Flashcards
What do all bakery products come from?
A batter or dough
What is the difference between batters and dough?
Batters have higher liquid to flour ratio than doughs
What are the basic ingredients for a dough/batter mix?
Flour Liquid Fat Egg Sugar Leavening agent Salt
What is the foam from dough/batters composed of?
Gas cells in aportein and starch matrix
How do you use a batter vs a dough?
Batter: pour/drop
Dough: Kneaded, rolled, stiff or soft
What are the 6 classes of wheat?
Hard red winter Hard red spring Soft red winter Soft white Hard white Durum
How do you process wheat?
Milling
-blended to meet the requirement of the end use
What are the steps of milling?
Cleaning Tempering Break Separation Grinding
What is the purpose of maturing wheat?
Aging will whiten (oxidize carotenoids) and improve baking characteristics
Labeled unbleached unless using a maturing agent
What does the oxidation of wheat do?
Oxidation of portions of the glutenin and gliadin protein molecules allows more bonds to form when gluten forms resulting in higher quality breads
What is a Maturing agent?
Azodicarbonamide
-doesnt react until flour is made into a dough
Potassium Bromide, ascorbic acid
-dough conditioner, increases loaf volume
What is wheat bleaching?
Natural bleaching process can be duplicated with the use of chemical agents
What chemical agents can be used for bleaching?
Benzoyl peroxide (only whitening) - all purpose and bread flour
Chlorine, Chloride dioxide, acetone - both bleaching and maturing
Bleached flour
What are the different types of wheat flours?
All purpose Whole wheat flour Vital wheat gluten Bread flour Pastry flour Cake flour Instantized flour Self rising flour Gluten Flour
What is all purpose flour made from?
Blend of hard and soft wheats
Lower protein then bread flour
Will not be ideal for high quality yeast breads or delicate cakes
What is whole wheat flour made from?
Stone ground is coarser
Becomes rancid quicker
Less gluten formed, sharp bran particles cut gluten strands
Denser and coarser breads
What is the other name for whole wheat flour?
Graham flour
What is vital wheat gluten made from?
75% protein
Added to strengthen doughs
What is bread flour made from?
High protein, granular, crumbles
Breads with high volume, fine texture and elastic crumb
What is pastry flour made from?
Soft wheat
Protein content between all purpose and cake flour
Pastry, cookies and crackers
What is cake flour made from?
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
What is instantiated flour made from?
Disperses in cold water and free flowing; no sifting required
All purpose
Moistened and re dried (agglomerated)
Ideal for gravies and sauces
What is self rising flour made from?
Added salt and leavening to all purpose flour
Quick breads and biscuits
What is gluten flour made form?
Hard spring wheat with dried extracted gluten
Adjust protein level in various doughs
What are the non wheat flours?
Rye Corn Soy Pulse Ancient grains and tubers
What is rye flour?
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
What is corn flour?
No gluten
Crumbly texture
Corn masa flour can produce tortillas form a dough mixture
What is soy flour?
No gluten, but usually added to strong wheat flours for breads
Promotes moisture retention, improves crust colour and extends shelf life
What are pulse flours?
Doughs and batters
Gluten free
Breads, pizza dough, pita bread, muffin, cakes, crackers, cookies
What are ancient grain and tuber flours?
Gluten free products
Can impart distinctive tastes and textures
Usually reflects growing region and food culture
What is the AACC and what do they do?
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
What are the physical tests for flour quality?
Milling performance assessment
-hard wheat has more damaged starch causing increased water absorption; poor
Gluten content and strength
Starch properties
Product tests/baking tests
What is the function of flour?
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
What is a water soluble pentosan?
Bind larger amounts of water to produce viscous solutions
Stabilize gas cells in batter and dough foams helps increase final produce volume
What is gluten?
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
How do proteins develop in gluten and what are the proteins from gluten?
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
How is gluten formed?
More mixing, more difficult to stretch, spring back
Dough conditioners relax gluten
-Ca peroxide can break some of the disulphide bonds allowing volume expansion
What happens to gluten if its over-mixed?
Gluten strands tear
Network is broken down
Soft, sticky dough that won’t rise
Usually only with mechanical mixing
What happens if you add too much water to gluten?
Too much water will dilute proteins and reduce gluten development
What is the purpose of leavening?
Make it light and porous
What are the different leavening gases?
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
What is a biological leavening agent?
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
How is baking soda a leavening agent?
Sodium bicarbonate + heat= Sodium carbonate+CO2+water
- sodium carbonate has bitter, soapy flavour and yellow colour
- Brown spots can occur
What can be added to baking soda to release CO2?
Acids release CO2
- Buttermilk (lactic acid)
- Molases (organic acid)
- Citrus Juice
- Vinegar (acetic acid)
- Cream of tartar (K acid tartrate)
What is ammonium bicarbonate?
Chemical commercial leavening agent
-low moisture, large surface, high temps
Water can retain ammonia
Used in crackers
What is the result when the ammonium bicarbonate is reacted?
you get:
ammonia+CO2+Water
-2 gases formed
What does baking powder do?
Composed of soda and acid together
Starch is added to stabilize components to prevent premature reactions
What is the difference between commercial and retail baking powder?
Retail 14% CO2
Commercial 17%
What happens when you add too much or too little baking powder?
Much= cells may collapse
Little= Insufficient expansion, compact product
What is SAS and what does it do as a leavening agent?
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
How does Monocalcium phosphate act as a leavening agent?
Calcium acid phosphate reacts at room temp with liquid
-Ca acid phosphate+sodium bicarbonate= insoluble CaP+ soluble NaP+ CO2+ H2O
How does fat impact gluten?
Tenderize or shortens gluten Plastic Emulsification Temperature LEavening
How does fat act as a tenderizer/shortens gluten strands?
Form layers that physically separate strands of gluten from each other
Fat must coat or spread widely and adhere well to flour particles
How does liquid impact gluten?
Hydrate starch and gluten
Dissolve ingredients such as sugar, salt etc
Can come from milk, egg, etc.
How do eggs impact gluten?
Leavening agent
- beaten egg whites provide structure for air cells
- Folded into a batter and retains air
- Yolks: flavour, colour emulsification
How does sugar impact gluten?
Sweeten Tenderize (interferes with gluten formation) Retain moisture (brown sugar better) Brown colour (caramelization) Leavening (creaming) Stabilize egg white foam Food for yeast
What are the 3 different mixing methods?
Muffin method
Pastry method
Conventional method
What is the muffin method for mixing?
Liquid ingrédients, blended with dry
Stirring can affect outcome; depends on recipe
What is the pastry method of mixing?
Fat is cut into the dry ingredients and then liquid added
Fat coats the starch to get flaky texture
What is the conventional method of mixing?
Creaming together fat and sugar, mixing eggs then alternating adding dry and liquid ingrdients
Assists with leavening
What is the typical baking process?
- 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
What are the 3 different things that happen when baking at high elevations (>2000ft above sea level)?
- 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 - Moisture evaporates more quickly
- increase liquid to accommodate - Water and other liquids boil at lower temperatures
What is a quickbread?
Batter or dough
No yeast
Leavened by steam of chemically
Which kind of quick breads are steam leavened?
Popovers
Cream puffs/eclairs
Which kind of quick breads are chemically leavened?
Pancakes Waffles Muffins Coffee Cakes Cornbread Buscuits
What is the process of something being leavened by steam?
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
What are the characteristics of a popover?
- 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
What are the characteristics of a creampuff?
- 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
What can happen if you overmix pancake batter?
Can create gluten development and reduce CO2
What are the desired characteristics to make waffles?
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
What are the characteristics of muffin batters?
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
What happens in muffins when you over develop gluten?
Results in tunnelling and peaked muffin tops and pale slick crust
What are the characters of American biscuits?
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
What are the characteristics of fried quick breads?
Leaner doughs absorb more fat
Rises to top when cooked
-cake doughnuts, fritters, crullers, churros
