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FN2232 > topic 16 > Flashcards

topic 16 Flashcards

1
Q

shortened cakes

A

起酥蛋糕

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2
Q

characteristics of shortened cakes

A

High suger level, contains fat, leavening primarily from chemical agents

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3
Q

what is baker’s formula

A

Baker’s formula
% of ingredient = Ingredient weight/flour weight X 100

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4
Q

why pound cake is called pound cake?

A

bc the ingredient is One pound each of butter, sugar, flour, eggs, leavened with air and steam

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5
Q

ingredients and the crumb of the pound cake

A

1:1 (egg:fat) for a tender crumb
Too little liquid = dry crumb
Too much liquid = weak crumb structure and low volume

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6
Q

what kind of shortened cake is often used in commercial bakeries?

A

High-Ratio shortened cake

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7
Q

characteristics of high-ratio shortened cakes

A

High-ratio cakes containing emulsifiers 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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8
Q

what makes high-ratio shortened cake have more even dispersion of fat and air?

A

emulsifiers:Blend emulsified shortening with dry and then add liquid

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9
Q

what could increase structural stability of high-ratio shortened cake?

A

Chlorinated flour氯化面粉

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10
Q

examples for tougheners (structure) in shortened cakes

A
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11
Q

examples of tenderizers in shortened cakes

A
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12
Q

examples of moisteners in shortened cakes

A
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13
Q

examples of moisteners in shortened cakes

A
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14
Q

examples of driers in shortened cakes

A
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15
Q

Cake batter is oil in water emulsion or a water in oil emulsion?

A

oil in water

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16
Q

how to make a foam in a cake batter

A

incorporation of air

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17
Q

how could baking help in making the shortened cake

A

Baking converts it into a semi-solid substance due to starch gelatinization, protein coagulation, CO2 gas production and air incorporation

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18
Q

the function of flour in shortened cake

A

Contributes structure
Drier and toughener
Absorb water and increase batter viscosity
Starch and protein network traps air and gases
During baking starch gelatinizes around the air cells = firmness
Gluten proteins = cell wall structure

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19
Q

what factor determines crumb in the shortened cake?

A

Crumb depends on how many air cells are entrapped and expanded before rupturing

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20
Q

what happens if too little flour or too much flour is added in the shortened cake?

A

Too little flour = weak structure, coarse texture, may collapse
Too much flour = compact, dry, tunnels (can also be formed if over mixed, too hot, small pan)

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21
Q

difference in all-purpose flour and cake flour in shortened cake?

A

All-purpose flour has lower volume, coarser 粗糙的crumb

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22
Q

sugar could work as tougheners (structure), tenderizers, moisteners or driers

A

sugar could work as a tenderizer, it attracts and holds water, inhibiting gluten development

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23
Q

by what way could sugar contribute colour and flavour

A

by caramelization

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24
Q

sugar and the volume of shortened cakes

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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25
Q

what would happen if too much sugar is added into shortened cake?

A

collapse, coarse texture, thick cell walls, gummy, rough crust

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26
Q

Hygroscopy

A

Hygroscopy aids in moisture retention prolonging freshness and shelf-life

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27
Q

how would eggs contribute to the shortened cake?

A

moisture, structure, leavening, emusifying, color, flavour, nutritive value

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28
Q

how could fat help with the shortened cake?

A

tenderizer, emusifying

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29
Q

how would fat help tenderize the

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 proteins
Fat crystals adsorb onto air bubble surface creating a film around the
protein stabilized air cell

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30
Q

how would fat help emulsifying

A

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

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31
Q

how does emusifiers work in shortened cakes?

A

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

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32
Q

how would leavening agents work in shortened agents?

A

Leavening agents
Steam, air, CO2 from chemical leavening agents
Air cells are focal cells for steam and CO2
Too little – dense
Too much – collapse, undesirable flavour, coarse texture, gummy crumb

33
Q

how would chocolate in the shortened cake

A

Drier, contains starch
Flour should be reduced if not then dry cake and cracked top
Alkaline produces a red colour

34
Q

what are the flavourings in shortened cakes?

A

u Natural and artificial
u Salt
u Extracts (alcohol based)
u Vanilla and almond are common
u Emulsions produce stronger flavours
u Alcoholic beverages (rum, brandy, liquor)

35
Q

why we need mixing when making shortened cakes?

A

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

36
Q

method for mixing

A
  1. Conventional or Creaming
    u Sugar gradually added to plastic fat until light and fluffy
    u More creaming, more air incorporation
    u Beat in eggs to create a water-in-oil emulsion
    u Dry ingredients sifted together and added alternately with milk
    2.Conventional Sponge Method
    u Low fat or using oil which will not cream sufficiently
    u Beat egg with sugar and folded into batter
37
Q

how to make a muffin mix?

A

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

38
Q

what is the order of heating during baking?

A

Batter on bottom and sides heat first and then top heats last

39
Q

during baking, the top of the cake heats up first, true or false?

A

false

40
Q

how is the crumb of the cake formed?

A

Air cells are elastic and do not readily rupture letting gases escape to give
fine crumb

41
Q

why would cakes collapse?

A

Cake will collapse if oven door is opened and temperature drops as batter is not set

42
Q

why the structure of the cake would be firm?

A

Starch gelatinization and egg proteins denature – Structure is ‘set’

43
Q

where is the brown color of the cake?

A

Browning occurs from both caramelization and Maillard browning

44
Q

when is the cell walls of the cake most fragile?

A

Cell walls are most fragile out of the oven

45
Q

what should the interior tmeperature of the cake be？

A

Interior should be 140°F or 60°C before removing from pan, about 10 minutes

46
Q

what are foam cakes?

A

Egg foam based
u Beating egg whites and adding sugar after flour
u Leavening is primarily from air
u Little to no fat, sugar is tenderizer (basic ingredients are egg whites, flour
and sugar)
u Springier and tougher than shortened cakes
u Can be shortened (chiffon) or unshortened (angel food and yellow sponge)

47
Q

list few examples for unshortened foam cakes

A

angel food and yellow sponge

48
Q

list few examples of shortened foam cakes

A

chiffon, sponge cake

49
Q

cookies = small cakes

A

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

50
Q

in what way can we describe the cookies?

A

crispness, softness, chewiness, spread

51
Q

Characteristics of cookies

A

Crispness: Rich in fat or sugar or both
Softness Contain invert sugar or high fructose like honey, corn syrup, brown sugar, removed from oven when brown but still moist
Spread: too much or too little

52
Q

what would make the cookie spread too much?

A

cookie would be thin and brittle薄脆; high fat, more liquid, less protein, higher
altitude

53
Q

what would make the cookies spread too little?

A

humped and dry; high protein flour and low liquid, high leavening

54
Q

how is sugar is used for making cookies?

A

Sugar creamed with butter or shortening (leavening)

55
Q

Fine sugar dissolves rapidly or slowly?

A

RAPIDLY

56
Q

how would coarser sugar help with cookies?

A

Coarser sugar gives more tender cookies with greater spread

57
Q

why could white sugar make the cookie more crisp?>

A

crystallization

58
Q

how could the cookie stay soft?

A

Cookies are soft when sugars stay dissolved or supersaturated

59
Q

Surface cracking occurs with glucose or
fructose true or false?

A

flase, Surface cracking occurs with sugar (sucrose) but not with glucose or
fructose

60
Q

what is the fat in cookies?

A

butter or shortening,10-30% fat in formula

61
Q

how would fat in cookiees help?

A

Creaming with sugar helps leavening
Shorten gluten strands

62
Q

what is the ratio for different fat in cookies?

A

2:1 (unsaturated fat to saturated fat) à tender, chewy cookie center

63
Q

how would shourenting help?

A

Shortening helps with consistent dough and shelf-life and texture, commercially used

64
Q

how to make cookies healthier?

A

Substitute fat with fruit purees, pureed white bean

65
Q

function of eggs in cookies

A

Structure
Liquid
Too high – dry or cake-like

66
Q

function of liquid in cookies

A

Mostly egg
Very little
Milk/dairy can be added which helps with color, texture, taste, shelf-life

67
Q

function of leavening agents in cookies

A

Affect cookie grain and texture
Leaner doughs require more to avoid dense grain and brittle texture
Delayed release of soda results in cracking or checking

68
Q

what causes the spread of the cookie?

A
  1. Fat in dough melts, sugar dissolves, batter fluidity causes spread
  2. leavening increases spread in all directions
69
Q

when would the spread of cookies stop?

A

spread stops when dough
becomes too viscous

70
Q

why cookie would crack?

A

Cracking is due to moisture loss and sugar crystallizes on surface

71
Q

why we want slightly undercooking when baking cookies?

A

Slightly undercooking allows carryover cooking to avoid overbaking(考虑余温)， Cooling cookies on racks before storing retains shape and texture

72
Q

commercial cooking of cookies

A

u Tunnel ovens with conveyor belt stainless steel bands
u Deposited dough cookies - layer cake batter, ex. ladyfingers, macaroons
u Wire cut cookies - extruded and cut, rise and spread, ex. chocolate chip
cookies
u Rotary cut - stamped, ex. gingerbread man or animal crackers
u Rotary mold – embossed molds, ex.Oreo cookies
u Commercial bar cookies – extruded through die slits and cut with guillotine,
filled, ex. Fig Newton

73
Q

moisture of crackers

A

15-25% moisture in dough, final baked product no more than 5%

74
Q

examples of fremented dough for crackers

A

Soda/saltine cracker

75
Q

examples of chemically leavened dough for crackers

A

Savoury and butter crackers

76
Q

examples for sweet chemically leavened dough

A

Graham crackers

77
Q

u Shortening – flakiness, dough lubrication, mouthfeel
u Oils – sprayed at end of baking for flavour, mouthfeel, and for particle adherence
u Dough rolled into strong thin sheets and laminated and then docked
u Baked at high temperature for short time

A

起酥油-片状，面团润滑，口感油-在烘烤结束时喷油，以改善风味，口感和颗粒粘附性。将其充分卷成坚固的薄片并层压，然后在高温下短时间烘烤

78
Q
A

FN2232 (13 decks)

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