Term
| Why doesn't gluten form in cake batter? |
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Definition
| Batter is watery and the gluten molecules will be too far away from each other to build structure |
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Term
| What is cocoa powder? What does it do? |
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Definition
Starch
It is a structure builder |
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Term
| What would a chocolate bar do? Why? What should you do to a recipe if you're using a chocolate bar? |
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Definition
Tenderize because of fat
Decrease sugar, add more flour and egg |
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Term
| Is accuracy important for baking? |
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Definition
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Term
| What happens as oven temperature rises? |
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Definition
The more exposed parts of the batter will build structures
Outside will darken/carmalize before inside cooks |
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Term
| What can you do to provide even heating? |
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Definition
| Put the pan in a water bath |
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Term
| What happens if there is too much sugar and fat? |
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Definition
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Term
| What does manipulation do? |
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Definition
adds air to batter
-air cell formation
too much manipulation= too tough |
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Term
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Definition
egg protein coagulation keeps air from rising through the cake and creating tunnels
Too much egg= too tough |
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Term
| What happens to starch during baking? |
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Definition
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Term
| What does fat do during baking? |
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Definition
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Term
| What is carry over baking? |
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Definition
| when the product continues to bake from heat of pan after it has left the oven |
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Term
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Definition
| absorb water and give structure |
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Term
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Definition
| ingredients that turn to liquid during the mixing/baking process |
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Term
| Essential steps in the muffin method |
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Definition
Two mixtures
-1 of wet ingredients
-1 of dry ingredients
Combine them together |
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Term
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Definition
Fat is chilled and then rubbed into the flour (dry mixture) to create flakes
-this produces a tender, flaky baked item |
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Term
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Definition
| fold and roll previously prepared dough together witha block of fat |
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Term
| Cake, conventional method |
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Definition
Fat and sugar are blended unil smooth, light, and creamy
eggs are added gradually and sifted dry ingredients are added
-liquid and flour added alternatively |
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Term
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Definition
| Eggs are whipped or beaten to incorporate air before they are folded into the rest of the batter |
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Term
| Cream Puff method (Pate a Choux) |
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Definition
| cooking water, butter, flour and eggs into a smooth batter, then shaping and baking it |
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Term
| How are the proteins of wheat transformed into gluten? |
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Definition
| As the starch heats up in the oven it gelatinizes and the proteins are formed |
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Term
| What are the three gases which produce leavening action |
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Definition
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Term
| How does the type of flour affect the formation/characteristics of the gluten structure? |
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Definition
| Too high protein means too much gluten development |
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Term
| How does the amount of flour affect the formation/characteristics of the gluten structure? |
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Definition
| Too much protein and gluten development |
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Term
| How does the sugar affect the formation/characteristics of the gluten structure? |
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Definition
Sugar is a tenderizer
-too much and the product will have too high of a crumb
-not enough and the product will be tough |
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Term
| How does the baking powder residue affect the formation/characteristics of the gluten structure? |
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Definition
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Term
| How does the salt affect the formation/characteristics of the gluten structure? |
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Definition
Adds flavor
favors amylase activity
inhibits proteases
slows CO2 production
Too much salt will be an inhibitor of processes |
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Term
| How does the egg affect the formation/characteristics of the gluten structure? |
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Definition
| egg protein coagulation keeps air from rising throught he cake and creating tunnels |
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Term
| How does the increase/decrease of milk or water affect the formation/characteristics of the gluten structure? |
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Definition
Increase- separate the gluten too much and stop structure from forming
Decrease- not enough liquid to spread yeast throughout dough
-cannot hydrolyze starch and sucrose
-cannot gelatinize starch |
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Term
| How does the fat affect the formation/characteristics of the gluten structure? |
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Definition
Traps CO2
Melting makes the butter more mobile
Increases tenderness
Increases volume |
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Term
| How does the whole wheat flour affect the formation/characteristics of the gluten structure? |
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Definition
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Term
| How does the corn meal affect the formation/characteristics of the gluten structure? |
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Definition
Stabilizer
-absorbs water and gives structure |
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Term
What advantage is gained by adding complex carbohydrates to baked products?
Problems? |
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Definition
Advantage: More complex carbs have higher amounts of proteins which will produce more gluten and will increase the structure of the product
Problem: too much gluten will cause the product to be tough |
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Term
In peparing certain baked products the oven must be preheated and the pan prepared before measuring the ingredients. Why?
What are some of these products? |
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Definition
The leavener in a product will start to react once it has been introduced to a liquid. It is important to have the pans greased and the oven preheated so that the moment the dough or batter is ready it can be put in the oven so that important leavening gases are not lost
-cookies |
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