Baking Applications and Dimensions of cooking Experimental Foods

using steam to ease the removal of outer bran layers

tempering

splitting grains in preparation for the passage through rollers

grinding

bran and shorts are removed to make white flour, refined flour

extraction

when you bleached flour you remove the ,

xanthophyll (yellow pigment)

why is aging in flour done

improve baking performance

proteins cannot be manipulated to produce light-textured baked products

rye flour

cross of wheat and rye

triticale

limited usefulness because unable to form a useful protein network

corn flour

use in baked products is challenging; gritty texture

rice flour

made into flour, flakes, or granules

-Add flavor interest & variety in breads, BUT lack of gluten requires addition of wheat flour

potato flour

aids in forming emulsions in batter, provides protein and starch to strength structure if combined with flour

soy flour

seeds can be ground into flour

quinoa

Many nutrients are federally regulated to be added back in to refined flour via

enrichment

enrichments adds what back?

B vitamins (thiamin, niacin, riboflavin, folic acid)

iron

sticky, fluid

Elliptical in shape

high in glutamine and proline

pH 6.1-6.7

gliadin

elastic, gives elasticity

fibrous

ph 5-5.2

glutenin

to develop protein complex, the fractions of gluten must be

hydrated with water or liquid

which wheat slows gluten development, but has a more stable structure

hard wheat

with which wheat will gluten develop faster

end product is not as stable

soft wheat

which temp in water will increase the hydration of proteins, thus speed the gluten formation

warm water

which ingredient will slow down gluten formation,

- due to its hygroscopic nature

sugar

another ingredient that will slow down gluten development. It shorten gluten strands

fat

ratio to water to flour should be

2:1

basic structural component.

provides starch

flour

solvent for dry ingredients

hydrates yeast to develop gluten

liquid

contributes liquid

influence texture

emulsifier

egg

contributes flavor and influence texture

fat

sweetens baked product

helps brown crust

tenderizer agent

sugar

contributes flavor

limits growth of yeast

salt

contributes to texture by expanding dough or batter

creates gas bubbles

leavening agent

some is trapped within the mixture while ingredients are blended

folding in foams in mixture

air

more effective leavening agent than air

-volume is increased 1600 fold

steam

useful source of fermentation of sugars by yeast

biological agents

examples of biological agents

compressed yeast

active yeast

quick rise yeast

the reaction between acid and alkali ingredients to generate CO2

chemical agents

examples of chemical agents

baking powder

baking ammonium

double acting baking powder

cream tartar

acid ingredeints

honey

molasses

fruit juice

cream of tartar

alkaline ingredients

what needs to be done so it reacts?

baking soda

must be dissolved

cutting in fat allows for butter to melt in the oven, which creates room for air and steam to enter, thus creating a flaky texture.

biscuit method

extremely quick method; results in a coarse and crumbly texted product, but stales rapidly.

muffin method

labor intensive method; creates a fine textured product, and stores very well

conventional method

quick bread made with 1:1 ratio of liquid and flour. Has at least 2 eggs per cup of flour. Cooked in very deep pans at an oven set to 425°F.

popover

why are deep pans used in popover

to allow the batter rise and grow

which ingredient is essential for structure (via coagulation) in popovers

eggs

what allows steam and the pressure in the popovers

create the center cavity

contains half as much fat as liquid; 4 eggs per cup of flour (lots of eggs!), leaven via steam

cream puffs

If the initial temperature is too low, not enough press will create the

center cavity needed for filling

quick bread made with 2:1 ratio of flour to milk. Also contains fat, sugar, egg, baking powder, and salt

muffins

What is the importance of beating the eggs enough, but not too much?

want the eggs to be evenly distibuted in the batter

we dont want a foam

what happens if you over mix a muffin

will over develop gluten

create tunnels, large cells

what happens if you under mxi a muffin

air will not be incorporated

wont rise, and be flat

quick bread made with a ratio of 3:1 flour to liquid; dough must be stirred & kneaded to create flaky texture.

biscuit

There is purposely way more flour than liquid to inhibit

gluten formation

in biscuit

acid dough creates?

alakline dough creates?

white

yellow

flour-to-liquid ratio depends on the flour used. Very little fat is used. Sugar (hydroscopic) percentage is ideally 3-6%. Salt (osmotic) reduces the rate of fermentation.

yeast bread

in yeast breads why is milk scalded?

what happen if you fail to do this?

to denature proteins

dough will be sticky

cake featuring a large quantity of egg white foam. Also includes cake flour and cream of tartar.

angel cake

which ingredient is in charge of of stabilizing the foam

cream of tartar

contains egg yolk foam, an egg white foam, plus sugar and cake flour

sponge cake

contains egg yolk and white, oil, and baking powder. Also has cake flour

chiffon cake

In pastry, which fats produce a flaky texture and tender crust

shortening and lard

which fat will make a mealy texture with a tender crust

oil

sweetener that creates a desired and great texture

granulated sugar

sweetener that adds flavor, but slightly acid

brown sugar

- adds sweetness and a distinct flavor

honey

: bread begins to undergo deteriorative changes as soon as its removed from the oven via retrogradation and loss of water.

staling of breads

(retrogradation)

while products are baking:

leavening pressure____________,

proteins_________and_____________,

starch_______________, and moisture____________.

expands

denature and coagulate

gelatinizes

evaporates

Alkaline batter (excess baking soda) causes what

yellowing color

excess sugar or baking powder

UNDER MIXING

LOW OVEN temp. (open door while baking)

fallen center

flat surface

excess: FLOUR, egg

over mixing

inadequate fat or sugar

overbaking

tough, dry, crumb

excess sugar

crystalline appearance

gummy

excess: baking powder, sugar

under mixing

low oven temp.

coarse texture

not enough baking powder

improper level of fat and sugar

low oven temp. (open door while baking)

poor volume

alkaline reaction

fructose or honey

excess sugar

over baking

improper placement in the oven

dark crust

excess: flour or mixing

inadequate: sugar, fat, liquid

pan too deep

oven too hot

humped