Unit 6- Flour and Flour Mixtures

Quick breads

baked immediately after the ingredients have been mixed

air, steam, and/or carbon dioxide

quick breads are leavened during baking with __, __, and/or ____

pour batter

contains enough fluid so that their batters actually pour

2/3 to 1 cup

ratio of water to 1 cup of flour in pour batter

drop batter

do not contain as much water as pour batters

1/2 to 3/4 cup

ratio of water to 1 cup of flour in drop batter

dough

\-briefly kneaded

\-may be unleavened (flat bread, tortillas, chapatis, matzo

\-leavened (scones, biscuits)

mixing technique and griddle temperature

two key factors affecting pancake quality

muffin method

used for mixing the liquid and dry ingredients

crepe

\-French word for thin pancake to wrap other ingredients

\-thinner because of the absence of baking soda or powder

waffle

\-contains more fat than a pancake batter

\-folding beaten egg white into ___ batter adds extra crispness and lightness

popover

\-puffy bread product that looks like an oversized, tall muffin, but with a consistency more like a warm roll

\-thin, moist sides and hollow center

1:1

ratio of liquid to flour mixture in popovers

\-thinnest of all quick bread batters

2

how many large eggs per 1 cup flour to have enough protein coagulation and starch gelatinization for structural strength

overmixing

___ is not a problem because of large amount of water