workshop 4

Question 1

what are quick breads (leavened by what)

Answer 1

they are baked products that are leavened by air, steam and/oe chemicals such as bakind soda and baking powder. They are named quicked because they are cooked quickly after mixing, rather than after fermentation (like yeast bread)

Question 2

what happen when too much baking soda/powder are used

Answer 2

large bubbles coalesce, rise and escape, resulting in a product with a coarse grain and a flat surface

Question 3

what happen when acid is add to baking soda in the presence of a liquid and heat + ex of acidic food

Answer 3

CO2 quickly evolves and a smaller amout of a milder tastinf, moderalety alkaline salt sodium carbonate (also called washing soda), which has an unpleasant soapy taste, is left behind.
ex of food that reacts: sour milk (lactic), honey (formic), or molasses (aconitic), buttermilk, sour cream, citrus juice, chocolate
** 1 ml/ cup of flour
** 4 times as effective as baking powder

Question 4

what is baking powder

Answer 4

mixture of baking soda and exact amount of acid needed to react with it, and a dry diluent such as cornstarch to separate the 2 and absorb moisture.

Question 5

characteristic og Magic Baking Powder

Answer 5

it is a single acting phosphate baking powder.

• gluten free (not all baking powder brands are)
• most used in Canada

Question 6

what is double-acting baking powders

Answer 6

it reacts first when a liquid is added, and second, when the liquid is heated

• contain fast and slow dissolving acids, or some are encapsulated. Fast and slow baking powders work at different rates depending on their contents
• 5 ml/cup of flour

Question 7

texture of quick breads: foam-like structures of small holes and pockets, holes represent what (3) + result of excessive amount of leavening or not enough

Answer 7

holes represent:
1. where CO2 was evolved
2. water changed to steam
3. air expanded during heating
too much leavening or baking at too low temperature: causes the hole to enlarge or explode and the cells to thicken
too little leavening agent or too mch fast= holes to be small and the walls thin

Question 8

batter and doughs (classifiction of flour mixtues), approximate liquid for each

Answer 8

batter= subdivided

1. pour batters: approximative liquid= 1:1 (pancakes, waffles)
2. drop batters: 1:2 (muffins, cakes, drop cookies, cream puffs)

• dough: 1:3 for a soft dough (biscuits, rolls, yeast bread) and 1:6 for stiff dough (pastry, rolled, cookies)

Question 9

microwave baking (which products can and cannot)

Answer 9

** less heat and electrecity
used for:
- make baked goods quickly
- bar cookies (but be careful because may easily overcooked)

not used:

• angel-type cakes
• average results for regular or rich cakes
• drop cookies = not practical because cannot put the whole batch at one time

Question 10

how flour is produced + its nutritional value

Answer 10

• flour is produced by milling or grinding wheat or other cereals garins (oat, rye, triticale, kamut..) or even certain vegetables (potatoes) or fruit (buckwheat)
• high in food energy and carbohydrates
• low in fat
• fibers= depend in the degree of processing
• iron and B vitamins= depends on the degree of processing of the grain + subsequent enrichment of the flour (Canada + US= mandatory enrichment). The addition of folic acid to white flour and pasta products labelled enriched= mandatory

Question 11

6 common varieties of flour

Answer 11

** protein content varies fom 7-12% according to gluten content + variety of wheat : amount affects baking quality

1. hard wheat= high in protein + gluten - includes durum wheat (to make pasta), hard spring and hard winter wheat (make bread flour)
2. soft wheat: low protein + gluten - ideal to make pastry and cake flour, also very fine (not good for breads). Pastry + cake flour= bleached
3. all-purpose: made from a blend of soft and hard wheat and its usi is acceptable for all types of baking; however it conatins too much protein t produce delicate structure of certain cakes
4. whole-wheat pastry: contains less protein than regular whole-wheat flour and results in more tender baked goods. Less glutens than when using regular whole-wheat flour
5. unbleached: not contain bleaching additives. bleached flour is lighter in color and weight= finer
6. self-rising: available commercially or can be preparer by mixing and storing in a sealed jar: 1L all-purpose flour, 10 ml salt, 30 ml baking powder