Quick Breads Test Review Flashcards
Baking soda and powder releases
Carbon Dioxide
When do you bake products that use single acting baking powder
Quickly//Immediately
1st baking soda name
Arm and hamor or Sodium Bicarbonate???
Too much baking soda in produce causes
- Spongy and bitter taste - Yellow and brown spots
Baking Ammonia is used in
Crackers and Cookies
What are the two types of Baking powder
Single-Acting and Double-Acting
How do the two types of baking powder react
SIngle-Acting: Only requires the presence of moisture to release gas
Double-Acting: Small release of gas on contact with moisture and a second, stronger release of gas when heat is applied
BP contains a starch to…
Prevent lumping and balance the chemical reactions
What are the components of baking powder
Baking soda, One or more acids, and a starch
Chemical leaveners (Def)
Release gases through chemical reactions and bases contained in a recipe
Acids used with chemical leaveners
Lemon juice, Cream of Tartar, buttermilk, yogurt, vinegar
What are the three types of mixing methods
Biscuit, Muffin, and Creaming Methods
Results of each method
- Biscuit: Flaky Dough
- Muffin: Soft, tender, cakelike texture
- Creaming: Rich, Tender, Cakelike texture
Fats used for each cooking method
- Biscuit: Solid (chilled)
- Muffin: Liquid (oil or melted butter)
- Creamed: Softened (room temperature)
How long should you knead your dough
20-30 seconds (10-15 times)
Problem and solution to dense product with no rise
- Old batter (bake promptly)
- Damaged leavening agents (store chemical leaveners properly)
- Overmixing (mix until moistened, not smooth)
Problem and solution to uneven/cracked top
Oven temp too high (adjust oven temp / decrease oven temp)
Problem and solution to soapy, bitter flavor
Chemical leaveners not properly mixed into batter (sift chemicals w/dry ingredients)
Problem and solution to flat top
Oven temp too low (adjust oven temp / increase oven temp)
What is tunneling
Elongated holes and toughness formed due to overmixing / improper mixing
What is streussel
Crumbly mixture of fat, flour, and sugar used to top baked goods
Scones
Sweet, biscuit-like quick breads. -can have fruit, nuts or savory items added.
How do you produce taller, softer biscuits….
Place them close together so that they have no where to go but up
How do you prevent tough muffins
Mix batter until moistened
How do you produce good layers in biscuits
Fat pockets create layers.
Use solid fat and cut it in until its a large pea size
Biscuit method
incorporating solid fat into dry ingredients
Muffin Method
Incorporating liquid fat into dry ingredients
Single Acting Baking Powder
Already contain acid and need moisture
Double Acting Baking Powder
Needs Moisture and Heat for reaction
Why can Double Acting BP sit and not Single acting?
Because double acting has two pushed and needs heat to fully activate while single acting activates when moisture is added.
Creaming Method
Combining fat and sugar while incorporating air
Kneading
Folding and pressing dough to develop gluten
Gives bread structure
Cracked tops/uneven muffins
Problem: Oven temp too high
Solution: Adjust oven
Baking Soda
Alkaline compund that realeases CO2 if both acid and moisture are present
Products must be baked at once because heat is not necessary for reaction to occur
What might your muffins not rise?
Problem: Oven Temp too low
Solution: Adjust oven
