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NUTR217 Food Fundamentals > quick breads > Flashcards

quick breads Flashcards

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1
Q

basic ingredients of quick bread + leavened during baking

A

leavened during baking:

  1. air (Incorporated during the process of making the batter)
  2. steam (Liquid added to batter, it evaporates during the heating. It leavens the bread)
  3. CO2 action

basic ingredients:

  • flour (AP, sometimes others incl cake)
  • liquid (milk except for boiling water in puffs)
  • salt
  • leavening agent
  • other ingredients (egg, sugar, fat (butter/marg/oil)
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2
Q

flour (4 characteristics) + mechanism of starch gelatinization

A

flour:

- Provides basic structure (starch + gluten)
- Relatively high liquis or low protein flour= limited gluten formation
- Texture more crumbly than yeast bread - Starch gelatinization plays key role in structure and texture (affected by water, temp, sugar, fat)

mechanism of starch gelatinization:

1. Raw starch granules made up of amylose (helice) and amylopectin (branched)
2. Addition of water breaks up amylose crystallinity and disrupts helices. Granules swell
3. Addition of heat and more water cause more swelling. Amylose begins to diffuse out of granules
4. Granules, now containing mostly amylopectin, have collapsed and are held in a matrix of amylose forming a gel
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3
Q

4 characteristics eggs

A
  1. Structural integrity
    • Egg proteins coagulate during baking
      2. Leavening
    • Whipped foam (whites)
    • Liquid in eggs turns to steam
      3. Egg yolk
    • Colour, flavour, nutrient content
    • Phospholipids: distribute fat (emulsifying agent); delay staling, increase shelf life
  2. Egg white
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4
Q

4 characteristics liquid

A
  • Dispersion medium (solvent for fry ingredients flour, b powder, sugar, salt…)
    • When soda + acid dissolved, CO2 released
    • Hydrates:
      1. Protein (gluten devt)
      2. Starch granules in flour (gelatinize on heating)
    • Often milk (but could be water)
      1. Lactose + pro= maillard reaction (contributes to browning and flavour)
      Milk protein: contribute to structure
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5
Q

2 flour mixtures

A
  1. DOUGH: Flour mixture dry enough to be handled and kneaded
    • Ex of soft doughs: biscuits, rolls, scones, some cookies, yeast dough
    1. BATTERS: flour mixture with more water, more pourable
      - Ex of drop batter: cream puffs, muffins, quick bread, some coffee cakes, some cookies
      Ex of pour batter: pancakes, popover, shortened cakes, some cookies, waffles
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6
Q

2 leavening agents + guidelines

A
  1. BAKING SODA = 100% NaHCO3
    + acid (buttermilk, cream of tartar..) = CO2
    1. Baking powder
      - Single acting (magic brand in canada)
      NaHCO3 + acid (usually monocalcium phosphate= Ca(H2PO4)2 = MCP) + inert filler (usually cornstarch)
      - Double acting:
      NaHCO2 + MCP + sodium aluminium sulphate (usually) + inert filler

General guidelines:

1. For 1 cup of flour: 
- 5ml (1tsp) b powder OR
- 1ml (1/4 tsp) b soda

2. Make your own b powder (1 tsp)
- 2.5 ml (1/2tsp) cream of tartar + 1ml (1/4 tsp) b soda

** too much b soda:
- Sodium carbonate (strongly alkaline)
1. Flavour: soapy/bitter
2. Texture: course, open crumb
3. Food colours:
- Browning reactions occur more easily
Chocolate= red, blueberries= green, flour=yellow

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7
Q

fat

A
  1. TENDERIZES, MOISTENS
    • Interferes with gluten development
    • Spreads over moistened flour particles
      2. IMPROVE VOLUME
    • Fat particles melt= batter more fluid for expansion
    • Helps to trap air in batter (ex: creaming butter)
    • Stabilizes air bubbles (fat coats bubbles, thereby strengthening and allowing to expand)
    • May interfere with gelatinization
      3. PROVIDES STRENGHT/STRUCTURE
      DELAYS STALING (starch retrogradation/gelatinization)
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8
Q

creaming butter and sugar, beating eggs

A
  • Def: the process of stirring or whipping with a spoon, electric mixture, wire whisk, or beater to create a smooth mixture of ingredients
    • stir butter and sugar is the hardest part of the cake making. Have this done by a man servant. His strenght will accomplis it in a short time- also, let him give the final stirring to the cake
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9
Q

sugar

A
  1. HELPS TO INCORPORATE AIR
    • If creaming method used
      2. HYGROSCOPIC
    • Tenderizes (interferes with gluten devt)
    • Moistens, delays staling
    • Increases gelatinization temp. (more time to increase volume)
      3. CARAMELIZES WITH HEAT
    • Contributes to flavor, color
      ADDS CRUNCH
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10
Q

when mixture is heated

A
  1. Gases expand, pushing on the elastic network of gluten
    1. Fat melts
    2. Starch gelatinizes
    3. Egg and milk proteins coagulate
    4. Outer surfaces browns:
      - Maillard reaction
      - Caramelization of sugar
      Structure sets
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11
Q

the muffin method: basic preparation

A
  1. SIFT DRY ingredients together
    1. COMBINE MOIST ingredients in separate bowl
    2. STIR moist and dry TOGETHER just until moistened
      - Sometimes calls for kneading: no more than 10 strokes
      - Mixture in greased pan (2/3 full)
      Done if toothpick clean
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12
Q

difference between dough, pour and drop batter + examples

A
    • the ratio of flour to liquid determines whether the mixture is a pour or drop batter or a dough
      • POUR BATTERS: quite thin: 2/3 to 1 cup of water per 1 cup of flour
        1. Pancakes
        2. Crepes
        3. Waffles
        4. popovers
      • DROP BATTERS: thicker because they have more flour: 1/2 to 3/4 cup of water per 1 cup of flour
        5. Muffins
        6. Quick tea breads
        7. Coffee cakes
        8. Dumplings
      • DOUGH: contain still more flour and are usually lightly kneaded
        1. Biscuits
        2. Scones
        3. Unleveaned breads (tortillas, chapatis, cris flat breads and matzo
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13
Q

pancakes and crepes

A

PANCAKES
Muffin method
When hot a splash of cold water should dance
1/4 cup of batter/ pancake
Turn when bubbles appear on surface
Too much mixing= dense, heavy pancakes (gluten forms, CO2 escapes)
CREPES
Thin pancakes often used to wrap other ingredients (sweet or savoury)
No bakinf soda/powder (batter sits overnight to absorb liquid)

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14
Q

waffles and popovers

A
  1. WAFFLES
    • More fat than pancake batter
    • Beaten egg whites folded in for crispy, light texture
    • Baked on waffle iron
    1. POPOVERS
      - Muffin method (but beaten until smooth for slight chewy texture)
      - Puffy product with hollow center
      - 1:1 flour to water (high liquid limits gluten devt)
      - Structure: protein coagulation (eggs) and starch gelatinization
      - Small amount fat (yolk or added) tenderixes
      - 450F to 350F (initial high temp creates steam for centre cavity)
      - Out of oven: slit for steam to escape
      * * leavening agent is steam
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15
Q

muffins

A
  • Muffin method, usually AP
    • Overmixing= too much gluten + loss of CO2
      • smooth, peaked top; tough interior with tunnels
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16
Q

undermixed and overmixed

A

Undermixing: Too thick, asymmetrical, not evenly distributed, eggs coat the outside and leaving a waxy consistency.
OVERMIXING: big whole in it because a lot of gluten air air has expended and air bubbles combine and get larger and join each other and thats not ideal. Minimizing that by not manipulating too much

17
Q

quick bread problems and causes

A
  1. EXCESSIVE MIXING:
    • Peaked top
    • Smooth crust
    • Pale
    • Tough, elastic
    • Tunnels
    • Very compact
    1. OVEN TOO HOT
      - Burned
      - Too dry
    2. OVEN TOO COOL
      - Pale
      - Too dry
    3. TOO MUCH FLOUR
      - Tough, elastic
    4. BAKED TOO LONG
      dry
18
Q

biscuit method (for a soft dough)

A 
DRY INGREDIENT MIXED
B powder or buttermilk + b soda
COLD FAT CUT INTO DRY
LIQUID ADDED IN WELL, with minimal stirring
MIXTURE LIGHTLY KNEADED (approx 30s)
Overkneading= dense/heavy, tunnels
ROLL DOUGH, CUT ROUNDS
BAKE AT USUALLY 425F
Flaky dough= steam and melting fat separates dough layers
19
Q

biscuits

A
  • Fat for shortening power
    • Minimum kneading for modest gluten
    • Buttermilk, herbs, cheese… added or substituted to produce variations
    • 3:1 flour: milk= much less sticky dough
    • More acidic (buttermilk) = whiter biscuit
    • More alkaline (xs soda or using b powder)= yellow colour
    • ingredients: flour, fat, milk, b. powder/soda, salt
20
Q

scones

A
  • Richer than a standard biscuit
    ** eggs, milk and cream
    Fat fo shortening power

NUTR217 Food Fundamentals (10 decks)

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