Reviewer Flashcards
Chemical reaction makes the dough elastic and
like a little balloon
Gluten
A result of developing the gluten to the point where the dough can be extended or stretch.
Windowpane
Type of flour that contains 11 - 14% gluten content
Bread Flour
Type of flour that has a high gluten content. 14-16%
Whole Wheat Flour
Type of flour that is generally used, contains 10-11% gluten content
All-Purpose Flour
Type of flour that contains less gluten content. 7-9%
Cake Flour
A processed sugar
Granulated Sugar
Type of sugar that is raw and contains molasses.
Brown Sugar
Type of sugar that has a subtle molasses flavor
Washed Sugar
High concentrated sugar mixed with
cornstarch
Corn Syrup
Came from bread, rice, sugar (used in mirror
cakes)
Glucose
Comes from fruits like mango
Fructose
Came from soft drinks
Sucrose
Oldest sweetener
Honey
acts as a binder, possible allergens
eggs
Serves as a (universal solvent) and dispersing
agent (for salt, sugar, and yeast). Necessary for yeast
fermentation and reproduction.
Water
to rise the dough
yeast
needs to be dissolved in water
before using.
active dry yeast
can be mixed right into dry
ingredients.
instant dry yeast
not for lactose intolerant. it adds nutritional value
milk
If the mixture is in liquid form it is called…?
Batter
if the mixture forms into balls it’s called….?
Dough
to stabilize the frosting, to stabilize the
structure.
gelatin
procedure to make alternative buttermilk
1cup of fresh milk + 1tbsp of vinegar,
leave for 30 mins and let it coagulate.
