FSHN 300 1nd Edition Lecture 26 Outline of Last Lecture I. Floursa. Starch in Flourb. Gluten c. Gluten Formationi. Kneading d. Cereal-Grain Allergiese. Gluten Intolerancei. Celiac Diseasef. Wheat Flour ClassificationsII. Leavening Agentsa. Leavenersi. Physicalii. Biologicaliii. Chemical1. Baking Soda2. Baking Powderb. Two main types of baking powderi. Fast (single-acting) powerii. Slow (doubling-acting) powderOutline of Current Lecture I. Factors Affecting LeaveningII. SugarIII. Salt/Flavoringa. Saltb. FlavoringIV. LiquidV. FatVI. EggsVII. Doughs vs. Battera. Doughsb. BattersVIII.Changes During HeatingIX. High Altitude AdjustmentsX. StorageCurrent LectureI. Factors Affecting Leaveninga. Too much leavening:i. Product falls in the middle, has a low volume and/or a coarse textureb. Too little leavening:i. A heavy compact productThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.c. Too much flouri. Lower volume product and a drier, tough crumbd. Too little flouri. Coarse texture and a weak (collapsed) structureII. Sugar:a. Often serves as the main sweetener in baked productsb. Has many functions in flour mixtures:i. Increased volumeii. Increased moistness and tenderness iii. Helps in browningc. Too much sugar:i. Product may fall, have a lower volume, a gummy texture, or brown excessivelyd. Too little sugar:i. Dryness, reduced browning, low volume, and less tendernessIII. Salt/Flavoring:a. Salt:i. Firmer doughii. Improves dough elasticityiii. Improves volume and textureiv. Controls yeast growthv. Too much salt:1. Dough is overly firm, and has a low volume, and too salty tastingvi. Too little salt:1. Flowing and sticky dough, low volume, and bland flavorb. Flavorings:i. The difference is many of the baked goodsIV. Liquid:a. Required to hydrate the flour and gelatinize the starch b. Also provides:i. Water for gluten formationii. Solvent for dry ingredientsiii. Yeast activationiv. Steam for leaveningv. Allows for baking soda or powder to react and form CO2V. Fat:a. Many functions:i. Tenderizer ii. Adds volumeiii. Improves structure and flakinessiv. Improves flavor and colorv. Delays stalingb. Most common forms are shortenings, unsalted butter, and margarinei. Shortening often preferred because:1. Wider temperature range2. Contain emulsifiers (holds fat and liquid together) 3. Contain gasesii. When baking, fats are usually added when they are room temperaturec. Lower fat alternativesd. Too much fat:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Batter is too fluid (weak structure and low volume)e. Too little fat:i. Batter resists expansion (a tougher crumb)VI. Eggs:a. Enhance structural integrityb. Leavening agentc. Adds color and flavor d. Nutrient Contente. Appearancef. Too much egg:i. Tough and rubbery texture in the productii. May also have too much egg flavorg. Too little egg:i. Not enough volume, weak structure strengthii. Insufficient color, flavor, and nutrient contentVII. Doughs vs. Batter:a. Doughs:i. High ratio of flour to liquidii. Can be handled and kneaded iii. Classified according to moisture content1. Stiff : pasta, pie dough, pastries2. Soft: yeast breads, rolls, biscuitsiv. Can also be refrigeratedb. Batters:i. Lower ratio of flour to waterii. Are not handled 1. Drop: muffins, cream puffs, coffee cake2. Pour: pancakes, waffles, cakesa. Can also be pipediii. Best when used immediatelyVIII.Changes During Heating:a. Heat is applied- volumei. Gases expand almost immediately1. Product rises2. Stretches the gluten networkb. Continued heating- structurei. Fat meltsii. Starch gelatinizesiii. Protein coagulatesc. Browning- Mailard reactionIX. High Altitude Adjustments:a. Why do we need to make adjustments?b. Lower atmospheric pressurec. Lower boiling pointd. Often an over expanded and/or collapsed products e. Book recommends less leavening, fat, and sugar f. More flour and liquid can cause cell collapseX. Storage:a. Cool, dry placeThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Airtight containersii. Metal, glass, or hard plasticiii. Can keep for about a yeariv. Rancidity possible in whole wheat floursv. Can also be stored for about a yearThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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