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FN 2232 > Lecture 17 > Flashcards

Lecture 17 Flashcards

1
Q

What are the characteristics of shortened cakes?

A 
High sugar level
Contains fat
Leavening primarily form chemical agents
Called butter cakes (bday, wedding, cupcake)
Bakers formula
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2
Q

What is the bakers formula?

A

Used for shortened cakes

Flour is 100% by wt
-% of ingredients= ingredient wt/flour wt x100

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3
Q

What are the characteristics of the pound cake?

A

Traditional one pound of each butter, sugar, flour, eggs
Leavened with air and steam
Modern versions the amounts can differ
Smalll fine evenly distributed air cells wth a tender compact crumb and thin crust
Sweet with pleasant aroma and butter flavour
Provide the bases for all standard shortened cakes

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4
Q

What gets the air in shortened cakes?

A

Creaming of egg and sugar

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5
Q

What are the charactereistics of standard shortened cake?

A

3cup cake flour, 1 1/2 cup sugar, 1 cup milk 1/2 cup fat 2 eggs 1tsp salt 3 tsp baking powder 1tsp flavouring

1:1 egg:fat for a tender crumb

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6
Q

In standard shortened cakes what happens when you have too little or too much liquid?

A

Little: dry crumb

MuchL weak crumb structure and low volume

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7
Q

What are tougheners?

A

flour and egg protein balance tenderizing effects of fat and sugar

  • tenderize, moisteners driers
  • apart of cake structure
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8
Q

What are the characteristics cteristics high ratio shortened cakes?

A

Contain emulsifiers
-blend emulsified shortening with dry and then add liquid
Firmness increased shellfire
Sugar: flour 1:1, egg wt exceeds shortening, wt of liquids more than sugar
Clorinated flour provides greater structural stability
High volume, fine smooth moist crumb
Typically used in commercial bakeries

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9
Q

What do emulsifiers do in high ratio shortened cakes?

A

Allows for more water/liquid to be incorporated in the cake batter resulting in a more even dispersion of fat and air

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10
Q

Typically what kind of batter do high ratio shortened cakes have?

A

Thin with higher sugar content

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11
Q

How do you balance moistening effects of liquid?

A

With drying effects of flour/cocoa

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12
Q

What kind of emulsion is cake batter?

A

Oil in water

-the incorporation of air makes it a foam

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13
Q

What does baking of shortened cakes turn into?

A

Baking converts it into a semisolid substance due to starch gelatinization protein coagulation, CO2 gas production and air incorporation
-stabilized into and airy soft tender soil product

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14
Q

What is the function of flour in shortened cakes?

A

Contributes to structure
Makes it Drier and tougher
Absorbs water and increases viscosity
Starch and network traps air and gasses

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15
Q

During baking what happens to the starch from the flour?

A

During baking starch gelatinizes around the air cells= firmness

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16
Q

What contributes the most to cell wall structure?

A

Gluten proteins

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17
Q

What does the crumb depend on?

A

How many air cells are entrapped and expanded before rupturing

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18
Q

What happens when you have too much or too little flour?

A

Little: Weak structure, coarse texture, may collapse

Much: compact, dry, tunnels (can also be formed if over mixed, too hot, small pan

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19
Q

What is special about cake flour?

A

Treated with chlorine bleach lowers pH and modifies starch for improved baking quality (8% protein vs 11% all purpose) required for high ratio cakes due to high water content

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20
Q

What kind of cake does all purpose flour produce?

A

Lower volume

Coarser crumb

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21
Q

What is the purpose of sugar?

A

Tenderizer
-attrachts and holds water inhibiting gluten development
Colour and volume-caramelization
Volume

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22
Q

How does sugar increase volume?

A

Air trapped during creaming
Increases starch gelatinization temperature and egg coagulation- more time to increase volume before batter sets
Reduction of cohesive forces (resistance to moving of cake batter during baking)

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23
Q

What does too much sugar lead too?

A 
Collapse
Coarse texture
Thick cell walls
Gummy
Rough crust
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24
Q

What dopes hygroscope do interns of sugar function?

A

Aids in moisture retention prolonging freshness and shelf life

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25
Q

What is the function of eggs in shortened cakes?

A 
Moisture
Structure
-coagulation
-finer cells, thinner walls, larger volume
Leavening 
-egg foam (incorporation of air)
Emulsifying 
Shortening
Colour
Flavour
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26
Q

What is the function of fat in shortened cakes?

A

Butter has the best tenderness and velvet like texture

Emulsified shortenings produce small bubbles for softer crumb, higher volume and more even crumb

Need to consider water content

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27
Q

What % water is better?

A

20% water 80% fat

-shortening is 100% fat

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28
Q

What is the function of leavening ingredients in shortened cakes?

A

During creaming with sugar
Wide plastic range is best for creaming
Fat crystals stabilize air cells contribute to crumb texture

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29
Q

How is fat a tenderizer ?

A

Coats protein and starch disrupting gluten formation
Cell walls more pliable allowing for gas expansion
Too much= air cells will explode decreasing cake volume
Air bubbles temporarily stabilized by egg protein
Fat crystals absorb onto air bubble surface creating.a film around th protein stabilized air cell

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30
Q

How is fat emulsifying?

A

Emulsified shortening (high ratio cakes)
Hold large amounts of water
Curdling (fat in water emulsion) due to cold, too much liquid, too fast

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31
Q

What is the function of emulsifiers?

A

Decrease surface tension of oil -water interface for stable batter emulsion
Control fat to allow smaller and uniform air bubble size
Fine and uniform distribution of fat in batter
Promote air incorporation in batter
Affect starch gelatinization
Decrease cohesive forces

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32
Q

What is meant by decreasing cohesive forces?

A

When optimum amount of emulsifier is used = thin less viscous batter and finer texture, air is less dispersed with emulsifiers

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33
Q

What is the function of liquids?

A

Moisteners
Solvent/hydration which aids in gluten formation and starch gelatinization, sugar
Activate chemical leavening agents and steam leavening

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34
Q

What happens when you have too much or too little liquids?

A

Much: peaked cakes

Little: sunken

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35
Q

What will determine the finished cake volume and texture of cake batter?

A

Specific gravity

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36
Q

What are the different types of leavening agents?

A

Steam
Air
CO2 from chemical leavening agents

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37
Q

What happens when you have too much or too little leavening agents?

A

Little: Dense

Much: collapse, undesirable, flavour, coarse texture, gummy crumb

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38
Q

What kind of reactions do powder leavening agents go through?

A

Podwer double acting, rxn occurs at room temp and another rxn to produce CO2 when baking

Soda, just needs acid and moisture to produce CO2 not heat
-Cakes needs to be baked right away because rxn is happening right away at room temp

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39
Q

What is the function of chocolate?

A

A drier, contains starch
Flour should be reduced if not then dry cake and cracked top
Alkaline produces a red colour
-Occurs from basking soda reacting with the cocoa
-Does absorb moisture

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40
Q

What is the function of flavouring?

A 
Natural and artificial 
Salt
Extracts (alcohol based)
Vanilla and almond are common
Emulsions produce stronger flavour
Alcoholic beverages
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41
Q

What is the objective of mixing?

A

Distribute salt, leavening agent and fat evenly through batter
Aerate batter
Moisten all ingredients and dissolve sugar without releasing too much CO2 or overmanipulating batter

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42
Q

What are the mixing methods?

A

Conventional/Creaming
Conventional Sponge method
Muffin
Quick Mix

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43
Q

What is the conventional/creaming method?

A

Sugar gradually added to plastic fat until light and fluffy
More creaming, more air incorporation
Beat in eggs to create a water in oil emulsion
Dry ingredients sifted together and added alternately with milk

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44
Q

What is the conventional sponge method?

A

Low fat or using oil which will not cream sufficiently

Beat egg with sugar and folded into batter

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45
Q

What is the muffin method?

A

Eggs, milk melted fat are added to sifted dry ingredients
Cake can be eaten warm
Used with lower fat mixtures

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46
Q

What is the quick mix method?

A

Higher proportions of sugar and liquid; electric mixer timed
High ratio cakes, emulsified shortening
Fine-grain, tenderer moist cake of good volume that remains fresh

47
Q

What happens when baking cakes?

A

Batter on bottom and sides heat first and then top heats last
Air cells are elastic and do not readily rupture letting gases escape to give fine crumb
Starch gelatinization and egg proteins denature
Browning occurs from both caramelization and Maillard browning

48
Q

How hot should the inside of the cake be heated too when baking?

A

60C or 140F before forming from pan,

49
Q

Do the type of pans have an influence eon how cakes bakes?

A

Dark dull pans have more browning more readily and uniformily than new shiny pans
Dark does this because it absorbes more heat and a new pan will reflect the heat

50
Q

What happens when the batter isn’t put in the oven right away?

A

When batter is not put in right away ahs an effect onfolume tecture and you can lose leavinging

51
Q

What happens ib the early stages of baking in terms ion size?

A

Early baking, air bubbles released and CO2 released from baking powder, and it collects in the air bubbles and allows air bubbles to expand in size
• Don’t open oven door cause cake will collapse

52
Q

What happens in the later stages of baking?

A

Late bsking stages: starch granules swell and gelatinize, egg proteins denature, this creates a. network that casues the structure to set

53
Q

What are the characteristics of foam cakes?

A

Egg foam based
-beating egg whites and adding sugar after flour
Little to no fat
Sugar is tenderizer
Springier and tougher than shortened cakes
Can be shortened (chiffon) or unshortened (Angel food )

54
Q

what are the characteristics of angel food cake?

A

Egg whites, sugar, flour
Cream of tartar brings egg white pH down to 5-6.6
-white colour, better foam stability, more tender
Cake flour essential
Egg whites will hydrates sugar and starch
Sugar stabilizes egg white foam
Beating sugar into egg whites for better stability

55
Q

What are the characteristics of a sponge cake (shortened)?

A

Whole egg, sugar, cake flour, salt, water, lemon juice
Steam leavened
Emulsifiers allow simplified one stage mixing procedure with lighter cake, uniform grain, tenderness, shelf life

56
Q

What are the characteristics of chiffon?

A

Egg yolk and oil

More moist and richer than angel food cakes

57
Q

What are cookies ?

A

Cookie= small cake
High sugar level, less liquid than cakes, no starch gelatinization, structure collapses
Coarser texture and crumb compared with cake

58
Q

What are the descriptors of cookies?

A 
Crispness
Softness
Chewiness
Spread 
-Important quality standard and based off viscosity of the batter
59
Q

What are the 6 classifications of cookies?

A 
Rolled
Dropped
Bar
Pressed
Molded
Refrigerator
60
Q

What is a rolled cookie?

A

Rolled out and use a cookie cutter

61
Q

What is a dropped cookies?

A

Stiff batter dropper or scrapped from spoon

62
Q

What is a bar cookie?

A

Cake type, baked in sheet and cut into pieces

63
Q

What is a pressed cookie?

A

Extra rich, stiff dough using a cookie press

64
Q

What is a moulded cookie?

A

Stiff dough shaped by hand

65
Q

What is a refrigerator cookie?

A

High fat, rolled into logs, refrigerated and cut

66
Q

What makes a crisp cookie?

A

Rich in fat, sugar or both

67
Q

What makes a cookie soft?

A

Contain invert sugar or high fructose like honey, corn syrup, brown sugar

Removed from oven when brown but still moist

68
Q

What happens when there is too much or too little spread?

A

Too much: Think and brittle, high fat, more liquid, less protein higher altitude

Too little: humped and dry, high protein flour and low liquid, high leavening

69
Q

How do you avoid spread?

A

More flour, less liquid, cold batter, baking soda/powder, cooking at sea level

70
Q

What flour is better for cookies?

A

All puropose

  • pastry flour leads to crisp, chewy in centre
  • cake flour for bar/brownies for tenderness
71
Q

What does high chlorinated flour do to cookies?

A

Decreases cookie spread

72
Q

Why is malt added to cookie flour?

A

Asses as a flavour enhancer and humectant

73
Q

What is the difference between commercial and deposit style cookies?

A

Commercial made with soft wheat 9-10% protein

Deposti made with soft winter wheat 7.5-8.5% protein

74
Q

What can stronger protein flours do to cookies?

A

Can help prevent excessive spread or preserve top designs from extruded dough

75
Q

What is the functionality of sugar in cookies?

A

Sugar creamd with butter or shortening (leavening)

Fine sugar dissolves rapidly Sweetness and browning (Caramelization)

76
Q

What does coarse sugar do to cookies?

A

Gives more tender cookies with greater spread

77
Q

What type of sugar results in crisp cookie due to crystallization?

A

White sugar

78
Q

What makes cookies soft?

A

When sugars stay dissolved or supersaturated

Invert syrup

79
Q

How does surface cracking occur?

A

With sugar (sucrose) but not with glucose or fructose

80
Q

What does fat do in cookies?

A

Creaming with sugar helps leavening
Shorten gluten strands
2:1 unsaturated to saturated leads to a more tender, chewy cookie centre

81
Q

What % fat should cookies have?

A

10-30% fat

-butter or shortening

82
Q

What does shortening helps with in cookies?

A

Helps with consistent dough and shelf-life and texture; commercially used

83
Q

In cookies what do eggs contribute to?

A

Structure
Liquid
too high- dry or cake like

84
Q

In cookies what does liquid function as?

A

Comes mostly from egg

Very little milk/dairy can be added which helps with colour texture taste and shel life

85
Q

How are cookies leavened?

A

Air being creamed into fat and sugar
Affect cookie grain and texture
Leaner doughs require more to avoid dense grain and brittle texture
Delayed release of soda results in cracking checking

86
Q

What is the most problematic for cookies?

A

Not overtaxing but high fat a and sugar content

-but excessive mixing should be avoided after flour is added so gluten development is minimized

87
Q

What are the characteristics of a good quality cookie?

A

Cookie size width and height (related to spread)

Appearance, flavour and bite (tender)

88
Q

Why would you undercook a cookie?

A

Slightly undercooking allows carryover cooking to avoid overbaking

89
Q

What % moisture of crackrers?

A

15-25% moisture in dough

-final baked product no more than 5%

90
Q

What kind of dough is cracker made from?

A

Fermented dough

-caramelization and Maillard reactions

91
Q

how are crackers leavened?

A

Chemically

Sweet chemically

92
Q

What does shortening do for crackers?

A

Contributes to:
Flakiness
Dough lubrication
Mouthfeel

93
Q

What temperature are crackers baked at?

A

High temp for a short time

94
Q

Why are oils sprayed on crackers?

A

Sprayed at end of baking for flavour, mouthfeel and for particle adherence

95
Q

How is plain pastry leavened ?

A

Steam

96
Q

What are the ingredients for plain pastry?

A

Large amounts of fat and mixed to produce flakiness

97
Q

What makes the pie dough flaky?

A

Cuts fat into flour until flour coated fats are pea sized particles

Some gluten formation to achieve layers

Steam separates layers

98
Q

What makes mealy dough?

A

Fat coats more of the flour preventing water absorption by flour interfering with gluten formation
Fat is cut until it resembles cornmeal
More tender and crumbly, not as flaky
Less moisture absorption from filling, not soggy

99
Q

What makes the flakiness of pastry?

A

Think layers of baked dough separated by open spaces
Fat coated with moistened flour and then flattened into thin layers upon rolling out
Soil fat vs oil
Least amount of water needed to create moist dough
Mixing and handling minimized when rolling
Pastry flour can tolerate more mixing and give a tender flaky crust

100
Q

what contributes to plain pastry tenderness?

A

Shortenings and lard will produce more tender pastry then butter due to water content

101
Q

What is measured by shortometer?

A

Measures force to break pastry

102
Q

What leads to tough pastry?

A 
Too little fat
Too much water
Insufficient cutting of fat into flour
Over manipulating dough
Excessive flour during rolling
103
Q

What contributes to plain pastry crispness?

A 
Water evaporates from dough layers during baking
Bake crust before filling
Thickness of rolled dough
Egg wash to dough for water proof film
Thicken pie filling
104
Q

how does plain pastry become soggy?

A

Too much water

Too low temp

105
Q

Why is pastry flour used for plain pastry?

A

Pastry flour required less fat for optimum tenderness used commercially

106
Q

How much water is used for pastry dough?

A

2-4 tbsp cold water per 1 cup flour
Just enough to produce a cohesive dough
Required for steam production for leavening

107
Q

What happens when you have too much or too little dough?

A

Much: tough

Little: Mealy and falls apart

108
Q

What is the functionality of far in plain pastry?

A

Fat coats flour to reduce starch hydration and gluten formation
100% fat like shortening or lard have more shortening power than butter (80%)
Plastic fats idea
1/4 to 1/3 cup fat to 1 cup flour

109
Q

What happens to pastry when you have too much fat?

A

Much: greasy and crumbly crust

Little: increased gluten formation tough

110
Q

How do you mix pastry?

A

Cutting in fat, adding water (minimum mixing)

111
Q

What do you get with too much or too little cutting of plain pastry?

A

Much: Not enough gluten formation, crumbly and mealy

Little: Excessive gluten formation and starch hydration

112
Q

What is enriched pie dough?

A

Mealy pie dough with added egg yolk and sugar
Not flaky but crisp and sturdy
Fat coats flour better for tenderness
Fine sugar gives a Moree finer texture

113
Q

What is puff pastry?

A

Many light crisp layers
Roll sheet of butter into dough
Folding and retooling several times to make many thin layers of dough separated by thin layers of butter (lamination)

114
Q

How much can puff pastry rise?

A

6x original

FN 2232 (20 decks)

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