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Food Science
Lab # 7
| Question | Answer |
|---|---|
| What are chemical leaveners? | banking soda and baking powder |
| What is a biological leavener? | yeast |
| What takes less time to prepare and less gluten is desired? Chemical or biological leaveners? | chemical leaveners |
| what takes more time to prepare and has more gluten development | biological leaveners |
| What are examples of leavened quick breads? | muffins, biscuits, pancakes, waffles and quick breads |
| what are examples of unleavened quick breads? | crepes, pita bread, tortillas, matzoh and popovers |
| what is the ratio of flour to liquid for a batter? | 1:1 |
| what is an example of a bread that has a 1:1 ratio? | popovers |
| what is the ratio of flour to liquid for a soft dough? | 2:1 |
| what is an example of a bread that has a 2:1 ratio? | muffin or quick bread |
| what is the ratio of flour to liquid for a stiff dough? | 3:1 |
| what is an example of a bread that has a 3:1 ratio? | biscuit or pie dough |
| What is gluten? | it is a protein complex which adds structure to baked goods. |
| How is gluten formed? | It is formed from flour made from wheat when it is combined with water and mixed |
| What determines the amount of gluten that develops in baking? | the mixing method - stirring, beating or kneading |
| If there is a lot of gluten in a baked product, what will the texture of the product mbe like? | more structure, toughness or chewiness |
| What are methods to control gluten development in quick breads? | muffin method and biscuit method |
| What is the muffin method? | 1. blending of dry ingredients by sifting them together into a bowl. 2. second bowl blends all the liquid ingredients. (the fat is melted and is a liquid ing). 3. Combine liquid into dry ingredients. Stir just enough to incorporate and make a lumpy bat |
| how do you control the gluten in the muffin method? | Stir in dry ingredients with wet ingredients until just incorporated. Can be left lumpy. |
| What does the lumpy batter do for the muffins? What happens if mixing is continued until lumps are removed? | produces a cauliflower like surface of muffins. The baked muffin will be tough and full of tunnels. |
| How does the biscuit method vary from the muffin method? | fat is used in a solid form, being cut into pieces. |
| What does the pieces of fat cut up do for the biscuits? | It is responsible for the flaky texture desired in biscuits. During the baking, these pieces of fat melt, leaving little pockets where the carbon dixoide and steam cna expand and create a flaky texture. |
| What is the biscuit method? | 1. Cut the fat into the dry ingredients 2. Add all the liquid 3. Stir 20 strokes or seconds then knead aoubt 8 turns until combined. 4. Roll out to 1/2 inch and cut biscuits. |
| How do you control the gluten in the biscuit method? | cutting in the fat with a knife or pastry cutter, then minimal stirring to combine the milk |
| What is gentle mixing? | stir |
| what is vigorous mixing? | beat |
| what is vigorous mixing with a whisk to incorporate air? | whip |
| what is gently incorporating 2 mixtures by a folding technique to save air that was whipped into one of those mixtures? | fold |
| what is incorporating solid fat into a flour mixture? | cutting in |
| what is beating solid fat with sugar to incorporate air? | creaming |
| what is a technique to develop gluten and structure in yeast breads? | kneading |
| what is the reaction in which yeast breaks down sugar in the presence of enzymes to produce carbon dioxide and alcohol? | fermentation |
| what causes yeast bread to rise? | carbon dioxide gas |
| what is the process called where carbon dioxide gas is porduced and allows the bread to rise (done outside the oven)? | proofing |
Created by:
watermelon25