Test 4 Flashcards
What happens generally in milling flours
Bran & germ separated from endosperm
Milling flours: breaking
Endosperm separated from bran/germ
Milling flours: purifying
Air blows away bran
Milling flours: sifting
Aerates and removes any residue
T/F Gluten is present in all flours
True
Cake flour
Short patent, high in starch, low in protein
Pastry flour
Soft wheat, 9.7% protein
All purpose flour
Mix of hard & soft wheat, 10.5% protein
Bread flour
Long patent, 11.8% protein
Vital wheat gluten
Concentrated dried wheat gluten, 41% protein
Whole wheat
13.3% protein & 71% carb
Straight hard wheat
11.8% protein & 76.9% card
All purpose
10.5% protein and 76.1% carb
Cake flour
7.5% protein and 79.4% carb
Soft or spring wheat flour
Lowest protein, highest starch
Examples of soft or spring wheat flour
Pastry and cake flours
Hard or winter wheat
Highest protein, lowest starch
All purpose flour
Blend of spring and winter wheat
White wheat
New variety, white color, has fiber of wheat, texture of white
Still has bran but bran is white in color
Triticale
Wheat-rye hybrid, produced in Scotland for greater hardiness
Aged flour
Bleached by aging, slow, expensive
What does aged flour assist with
Oxidation during bread making
Increases swelling of starch granules and improves dispersion of ingredients during mixing
Bleached flour
Uses chlorine dioxide gas or benzoyl peroxide
What does bleached flour assist with
Oxidation during bread making
Chorine dissipates as a gas
Benzoyl peroxide destroyed by oven heat
Instant or agglomerated flour
Hydrated via steam, heated dry, producing small fine particles that do not club/stick together
Self rising
Leavening agent and salt added
Enriched flours
Thiamin, Riboflavin, Niacin, and folic acid added per government policy
Bromated flour
Potassium bromide, a commercial oxidant to enhance gluten development, but has dropped in use due to risks
Non-cereal flours
Soybean, potato, taro, arrowroot
Cereal grain flours (non-wheat)
Oat, rye, barley, rice, corn, buckwheat, chickpea
What does dried gluten do
Enhances “rising” and increases protein level
What is gluten
Large protein
Contain about 1000 amino acids each
Gliadins form _____ bonds and glutenins form _____ bonds
weak;strong
Kneading
compression and stretching of dough and gluten becomes stronger
What does kneading do to the protein molecules
realigns them
What does kneading do to yeast, Co2
re-distributes them
Lipids
Stabilize dough structure but may weaken gluten
soften bread, and prevent staling
Enzymes
Convert starch to sugar which feeds yeast and assists reproduction
Gluten characteristics
Plasticity: changes shape with pressure
Elasticity: moves back to original shape
Relaxation: can take other shapes
Managing gluten strength is controlled by
Type of flour
What kind of gluten formation do bread flour form
Strong
What kind of gluten formation do cake flours form
little or no gluten formation
what kind of gluten do quick breads form
limited gluten formation
Physical leavening agents
Air and steam
Biological leavening agents
Yeast
Chemical leavening agents
Baking powder, baking soda
Yeasts
Metabolize sugars for energy
~1 molecule of sugar yields 2 molecules of alcohol and 2 molecules of Co2~
What happens to CO2 and alcohol in dough during bread making
Trapped in dough
Forms of yeast
cake or compressed
active dry yeast
Instant dry yeast/quick action
Cake/compressed yeast
Alive and very perishable
Active dry yeast
Dormant, can be stored
Instant dry yeast/quick action
Produces CO2 quickly
Baking powder
Acid present as cream of tartar
When liquid added, acid (cream of tartar) reacts with alkaline (baking soda) to produce CO2
What does too much baking powder do to chocolate mixes
turns them red-brown
bitter taste
Fast or single acting baking powder
used in commercial baking operations
must be handled and processed quickly
Slow or double acting baking powders
reacts when liquids added
reacts again when heat applied
What type of baking powder is recommended for low sodium diets
Potassium bicarbonate
What type of baking powder is used for commercial cookies
Ammonium bicarbonate
Effects of creaming sugar into mixture
Increases volume
Increases moistness
Increases tenderness
Purpose of salt
Flavor Firms up dough Improves volume Improves texture Prolongs shelf life
Purpose of liquids
Hydrates flour Gelatinize starch Helps gluten form Serves as solvent for yeast Allows baking powder to react Produces steam (leavening) during baking
Purpose of fats
Adds flavor, flakiness, color
Limits gluten *higher fat = shorter glutens strands
Adds volume
Produces more tender crumb
Excess fat will shorten dough, making product too dense
Food additives
Mold inhibitor + other additives
Straight dough mixing method
Put ingredients in and mix at same time
Sponge mixing method
Mix yeast, water and flour to make “sponge”
Batter mixing method
Simple, no kneading after mixing
Ingredients combined, beaten by hand, mixer, or dough hook to develop the gluten
Rapid mix mixing method
Used with bread making machines
Uses mixes or scratch recipe
Combine ingredients and pour into container
Rising
Yeast ferments to make CO2
Ph drops
Increased acidity helps gluten hydrate with water and inhibits mold growth
Yeast best ferments at what temperature
100-110 degrees F
What happens to dough when you over ferment
Dough weakens and collapses
Coarse grain and sour smell
Less browning with decreased sugar, decreased maillard reaction
Punched down
Kneaded 4 times
Given another rising time (1/2 time of first)
Shaping
Divide into portions
Roll out and fold under
Proofed (rises in pan)
Baked
Start at 400 drop to 350
Oven spring
Boost in fermentation from hot temp
Bread “crumb”
develops from dough formation Gas from fermentation Air trapped (mixing and kneading)
Over-fermented dough
Large cells and coarse texture
Under-fermented dough
Dense loaf, does not rise
T/F Yeast breads rise faster at altitudes over 3,000 feet
True
What are the 3 types of foam cakes
Angel
Sponge
Chiffon
Angel cakes
Egg white foam
White in color
Leavened by air and steam
Sponge cake
Egg yolk and egg white foam
Yellow in color, delicate
Leavened by air and steam
Chiffon
Sponge cake with oil and baking powder
Leavened by air, steam and baking powder
Tenderized by addition of fat
Foam cake components
Egg proteins, sugar, flour, cream of tartar
Angel food cake
An egg white foam White in color Leavened by air and steam Small, fine cell structure Cooling by inversion allows cells to stretch
Sponge cake
Egg yolk and egg white foam
yellow in color, delicate, invert to cool
leavened by air and steam
Chiffon cake
Sponge cake with oil and baking powder added
Leaved by air, steam and baking powder
Tenderized by addition of fat
Similar to conventional cake
Not as delicate as angel food or sponge cake
Shortened cakes
Conventional cake
Sugar “creamed” with fat
Flour, leavening, eggs, liquids added alternately
Why does flour type matter
B/c cakes obtain structure and stability with proteins from eggs and starch from flours
T/F cake flours has less gluten
True
Cake flour
Treated with chlorine gas
Increased H2O absorption by starch granules, producing stronger gels
Tenderizers
Butter, cocoa, chocolate and sugar
Butter helps keep texture ____&_____
soft and tender
Chocolate and cocoa lowers ph increasing ________ and producing more tender cake
acidity
Sugar helps retain ______
moisture
Leavening agents
Baking powder, soda, cream of tartar
How do leavening agents work
By changing pH of dough, and provide CO2 for leavening
Moisturizers
Water, milk, sugar, syrups, honey
Conventional mixing methods
Dry ingredients sifted Fat and sugar creamed -Creaming sugar and fat cuts sugar crystals -Creates air pockets for steam and CO2 Fat should be 77F We and dry mixed in batches Used in home and commercial cake Produces fine crumb, uniform texture
Modified conventional mixing methods
Yolks added, but whites whipped to foam and folded in
Produce cake with lighter volume
Conventional sponge mixing method
Egg white mixed with part of sugar to make a meringue
Meringue folded into batter
Muffin mixing methods
Liquid and dry mixed separately
Quick but does not give volume
Texture may be coarse
Pastry blend mixing method
Fat mixed with flour rather than sugar
Produces excellent shortened cake
Single stage or quick mix mixing method
All ingredients mixed at one time
Coarse texture, stales quickly, lower volume
Sugars effect on gluten formation
Keeps cake tender by limiting gluten formation
Sugar effect on structure
prevents cake from falling
Too much sugar will increase risk of falling
What does sugar contribute to
Moisture
Flavor, sweetness
Baking fats
Solid fats - retain air bubbles within sugar crystals and fat mixture
Examples of baking fats
Butter, shortening, margarine, and oil can be used
What produces red color in chocolate cakes
phlobaphene
Batter pH of 7.9
Batter is more red
Batter pH of 6-7
Batter color more brown
Batter pH 7-7.5
Color mahogany
Honey as a sweetener
- Alters liquid to dry ratio
- Does not give crystal formation
- Cakes are coarse and may have tan coloring
- Distinct honey taste
- Rapid browning may occur
Baking
- Hot oven contributes to CO2 production
- Heat causes protein to denature and coagulate
- Heat affects starches in flour
Low oven temperature
low volume
Too high oven temp
Batter peaks
365 degrees F oven temp
Most frequent temperature
Dark dull pans
May produce humping and cracking of cake
Shiny pans
Absorb heat slowly
Produce a more rounded surface
Browning more uniform
Less volume, cells are coarser
Increased altitude
Changes per 2000 foot increase per specific formula
Greater than 3000 feet
To deal with altitude increases
- reduce baking powder or baking soda
- Reduce sugar
- increase fat or add 1-2 tbsp cake flour
- increase water or liquid
- increased mixing needed to build gluten
Acidic milk ____ pH
Lowers
plus makes lighter color
Fine grain
Smaller volume
Variations in amount of sugar
Alters volume and can result in cake falling
Cocoa pH changes
Affects flavor,crust color, crumb
Alters cell size
Changes in volume of cake
Quick breads: unleavened
Often called flat breads
Quick breads: Leavened
Doughs leavened with steam
- Tortills
- chapattis
- Matzo
- Flat breads
- Popovers
Pour batters
Pancakes, crepes, waffles, popovers
Drop batters
Muffins, tea breads, coffee cakes, dumplings
Pressed or rolled
Tortillas, chapattis
Basic ingredients of a quick bread
- AP flour, liquid (milk, buttermilk) salt
- Leavening agent
- -Baking powder (soda)
- May or may not contain fat, eggs, sugar
- Fruit and nuts possible
Quick bread preparation critical steps
- Type of flour
- Batter consistency
- -Determined by ratio of liquid to dry ingredients
- Temperature for baking/cooking
Quick bread prep goals may vary with product
Allow some gluten formation
-Dough kneaded briefly for biscuits/scones
Avoid excess gluten formation
-Pour and drop batters such as pancakes, muffins
The muffin method
Basic method for quick breads
- 3 steps
1. Sift dry together
2. Combine wet ingredients
3. Stir dry and wet together until just moistened - any mixing is brief
- bake immediately
Pancakes
- Avoid over mixing
- Over mixing “over-develops” gluten
- Over mixing allows CO2 to escape
- Pancakes are heavy, don’t rise, dense
Waffles
More total fat than pancakes
Beaten egg whites increases crispness and lightness
Crepes
No baking powder or baking soda
Thinner than pancakes
-batter sits 1-2 hours before cooking
Popovers
Very thin sides but hollow center
-Thinnest batter
Structure from coagulated proteins (eggs) and gelatinized starch
-Cups preheated and oven hot
Coffee cakes
Nuts, raisins added
Topping of brown sugar and butter
Dumplings
Flour and water/broth
Simmered in broth, water or gravy
May be added to stews and soups
Avoid overcooking
Stiff firm or soft quick breads dough
Stiff: 1/8 c H2O : 1 c flour
Soft: 1/3 c H2O : 1 c flour
Biscuits
Fat for shortening Baking powder used Kneading for gluten development Flour to liquid (milk) is 3:1 Fat "cut into" dry, liquids added, ball of dough formed, kneaded 30 seconds, rolled out
Scones
Eggs, milk and cream added
Dried fruits
Top brushed with egg-cream and sugar added
Tortillas
Flour or corn, lard, water and salt
Corn treated with lime to soft the husk
Lime alkaline solution increase calcium and niacin availability
Chapattis
India, Pakistan, Iran
Whole wheat flour, water, ghee (butter), and salt
Scandinavian flat breads
Rye and wheat flour
What are the components included in whole grain products?
Bran, germ, endosperm
What is the endosperm used for?
To make refined white flour
Which breads are dependent upon production of CO2
Yeast, Biscuits, Cake muffins
What is generally added to enriched flours and enriched flour/grain products
Folic acid, thiamin, niacin, riboflavin
What makes double acting baking powder unique from other baking powders?
CO2 is produced when moisture is added, and again when heat is added
T/F Both cakes and cookies need a fair amount of gluten to have their regular structure
False - you want cakes a cookies to have a small amount of gluten so they are light and airy
Which part of the grain has the most fiber?
Bran
What is a major difference in cake flour, bread flour, and AP flour
Protein content
What type of browning occurs in baking breads, cakes, cookies, and biscuits
Non enzymatic browning called Malliard reaction
What is white wheat flour
A new variety of grain that offers fiber of wheat in color of white grain
Baking powder is composed of what ingredients?
Cream of tartar and baking soda
T/F Yeast can work aerobically or anaerobically. Either way, CO2 is produced
Both statements are true
What are some examples of “quick breads”
Biscuits tortillas pancakes and waffles
When a product calls for baking soda, what is generally required to produce the CO2 for leavening the product
A liquid that is acidic
T/F Whole grain and whole wheat are always the same thing
False
Where does cream of tartar come from
The inside of wine barrels
How does cream of tartar stabilize foam
By lowering ph
T/F Cream of tartar whitens cake color
True
T/F eggs are 75% water and contribute to moistness of a cake
True
Examples of winter wheat
Bread flours, pasta flours
What type of flour is pasta flour made from
Semolina flour
T/F quick breads have limited gluten formation
True
T/F some gluten formation is allowed for biscuits/scones
True
T/F avoid excess gluten formation in drop batters such as pancakes, muffins
True
Which batter is the thinnest?
Popovers
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