Breads (6-9)

What do chemical leavening agents do?

• They leaven batters and doughs, tenderize baked goods, and contribute to the flavor of quick breads

What is the chemical name for baking soda?

• Sodium bicarbonate

What is sodium bicarbonate more commonly known as?

• Baking soda

When batters make with baking soda are left out too long and lose much of their leavening action

• Low bench tolerance

A mixture of sodium bicarbonate and one or more acids in the form of an acid salt, which releases acid once dissolved in water is called what?

• Baking powder

The products taste soapy or bitter and a yellow color or brown spots is a sign of what?

• Too much baking powder in product

What are the 2 types of baking powders available?

• Single-acting  and double-acting

What is the only requirement needed to use single-acting baking powder?

• Moisture 

What requirements are needed to use double-acting baking soda?

• Moisture and heat

 What is a leavener that is primarily used for cookies and crackers to add crispness?

• Baking ammonia 

What are the 3 common mixing methods for quick breads?

• The biscuit method, the muffin method, and the creaming method

What quick bread mixing method is used when cold solid fats are used to create flakiness

• Biscuit method

What quick bread mixing method is used when soft, but not liquid fats are used 

• Creaming method

What quick bread mixing method is used when liquid fat is being used?

• Muffin method

What does the acronym DRR stand for?

• Dough reaction rate

The interior of bread or cake; may be elastic, aerated, fine or coarse grained

• Crumb

The cutting, shaping, and forming of dough products before baking

• Make-up

Large, tubular holes in muffins and cakes, a defect caused by overmixing

• Tunneling 

A crumbly mixture of fat, flour, sugar, and sometimes nuts and spices, used to top baked goods

• Streusel

Pancakes, waffles, tortillas, crepes, and blinis are all examples of what?

• Griddle cakes

The process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise-that is, the time it takes for carbon dioxide gas cells to form and become trapped in the gluten network

• Fermentation

Formula for fermentation

• Yeast + carbohydrates = alcohol + carbon dioxide

3 types of yeast

• Compressed, active dry, and instant

Natural yeast leaveners that bakers relied on prior to commercial yeast production

• Starters

The ability of flour to absorb moisture when mixed into dough, which varies according to protein content and growing and storage conditions

• Absorption

The temperature increase that a mixer generates in bread dough as it is being kneaded

• Friction factor

What temperature range should finished bread dough be at?

• 75°F-80°F

What are the two stages in mixing doughs

• Pickup and mixing stage

A procedure to check that yeast dough has been properly kneaded; a piece of the kneaded dough is pulled to see if it stretches without breaking apart

• Windowpane test

What are the two types of mixing methods for yeast breads

• Straight dough and pre fermentation methods

A thick flour and water batter, which may or may not contain some yeast, used to improve the flavor and texture of yeast breads

• Sponge

The rise given to the entire mass of yeast dough before the dough is shaped

• Bulk fermentation

The rise given to shaped yeast products just before baking

• Proofing

Dough formulated with more yeast to speed fermentation

• No-time dough

Enzymes, emulsifiers, and yeast foods added to bread dough to improve gluten development or to soften the dough for faster mixing and shorter fermentation times; available as a powdered blend

• Dough conditioner

Chilling a yeasted dough product under refrigeration to slow yeast activity and to extend fermentation or proofing time

• Retardation

The process of shaping dough into smooth, round balls; used to stretch the outside layer of gluten into a smooth coating

• Rounding

Allowing bread dough, usually covered, to ferment in bulk on a worktable for short time

• Bench test

A traditional willow basket, often lined with canvas, in which yeast bread is placed to rise before baking

• Banneton (BAN-tahn)

A traditional woven basket in which yeast bread is placed to rise before baking. The basket leaves marks in the dough. Heavy plastic versions are available for commercial food service use

• Brotform (BROT-form)

A heat- and humidity- controlled cabinet in which yeast leavened dough is placed to rise immediately before baking

• Proof box

The rapid rise of yeast goods when first placed in a hot oven resulting from the temporary increase of yeast activity and the expansion of trapped gasses

• Oven spring

A hand tool designed to pierce holes in the surface of bread, cracker, pastry, and pizza dough before baking to release air bubbles so the product bakes evenly

• Docker

Cutting the tops of breads to improve appearance and shape

• Scoring

What two acids are produced during the fermentation of artisan yeast breads

• Lactic and acetic acid

The french term for leavening; it refers to a dough made from a sourdough culture that forms the basis for french-style sourdough bread

• Levain

To feed a natural starter with more water or flour

• Refresh

A batter or dough mixed in the first step of artisan dough

• Preferment

The french term for a type of sponge made from equal parts water and flour by weight and a little yeast added to ferment

• Poolish

Soaking dried fruit in liquid before use so that it remains tender after baking

• Conditioning

3 mixing methods for enriched doughs

• Straight dough, sponge, and enriched dough

A rich yeast bread containing large amounts of eggs and butter

• Brioche

A small, light yeast cake soaked in rum syrup; traditionally baked in individual cylindrical molds, giving the finished product a mushroom shape

• Baba

A light, buttery yeast cake studded with nuts and raisins and baked in a special fluted mold; a specialty of Germany, the Alsace region of France and other central European countries

• Kugelhopf (KOO-guhl-hopf)

A sweet italian yeast bread filled with raisins, candied fruits, anise seeds, and nuts; traditionally baked in a rounded cylindrical mold and served as a breakfast bread or dessert during the christmas holidays

• Panettone (pan-eh-TONE-nay)

A rich, yeasted cake prepared from baba dough baked into a small round ring, the center of which may be filled with whipped cream and candied fruit

• Savarin

A sweet german yeast bread filled with dried fruit and and marzipan, shaped into a folded oval and coated with powdered

• Stollen

Any variety of small, round yeast rolls, can be sweet and savory

• Bun

The length of time it takes a cooking medium such as fat or water to return to the desired cooking temperature after the food is submerged in it

• Recovery time

Chemical process that adds hydrogen to oil, turning the liquid oil into a solid. (margarine is an example from the process)

• Hydrogenation

Pastries that have fat incorporated into the dough through a process of rolling and folding. Examples: puff pastry, croissants, and danishes

• Rolled-in doughs or laminated doughs

Shorthand for the butter or other fat used in layering laminated dough; also referred to as lock-in fat

• Roll-in

A physical characteristic of fat; its capability of being shaped or molded

• Plasticity

The number of times that laminated dough is rolled and folded

• Turns

2 methods for folding and rolling fat

• Three fold/single book fold

• Four fold/double book fold

Also known as pate feuilletee, it is a rich, buttery dough that bakes into hundreds of light, crisp layers

• Puff pastry

French for “flakiness”; used to describe puff pastry or the process for making puff pastry

• Feuilletage (fuh-yuh-TAHZH)

A paste made with flour and water during the first stage of preparing pastry dough, especially rolled in doughs

• Detrempe (day-trup-eh)

Small puff pastry shells that can be filled and served as bite sized hors d'oeuvre or petit fours

• Bouchees (boo-SHAY)

Deep, individual portion-sized puff pastry shells, often shaped as a heart, fish, or fluted circle; they are filled with a savory mixture and served as an appetizer or main course

• Vol-au-vents (vul-oh-vanz)

Square, rectangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture

• Feuilletees (fuh-yuh-TAY)

French for ‘trimmings’ or ‘scraps’; usually refers to scraps of uncooked dough

• Rognures

The term applied to the category of enriched pastry doughs, which includes brioche, croissants, danish pastries, and other laminated dough products

• Viennoiserie