Quick and Laminated Questions

Quick

63 cards   |   Total Attempts: 182
  

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Functions of sugar
Tenderness by weakening gluten strands, sweetness/flavor, crust color, keeping quality, creaming agent with fat, foaming agent with eggs, food for yeast
Function of fat
Moistness, richness, keeping quality, flavor, assist in leavening, flakiness/creaming agent
Adding garnish ingredients to biscuits and scones
When you cut the fat into the dry this is when the garnish should be added.
Baking temp. for biscuits and scones
400'F
Differences betwee yeast breads and quickbreads
Yeast is alive, chemical leaveners are not -- preparation fo yeast breads requires time, preparation of quick breads do not. -- gases are formed before baking in yeast breads, gases are mostly formed in the oven during baking in quick breads -- yeast breads tend to be chewy; quick breads have a finer, tenderer crumb.
Functions of flour
Structure, gluten development, nutritional value,bulk for baked goods, dryer
Functions of eggs
Structure, emulsifyer of fats and liquids, leavening, shortening action, moisture, flavor, nutritional value, color
Effect of brean on texture, leavening and water content of a muffing formula
Bran inhibits gluten development because it prevents somes of the gluten strands from sticking togetrher., denser heavier in texture, recipe takes on alot more water
Adding garnish to muffin
Add the garnish after the liquid has been mixed with the dry
Leavening with chemicals
Baking soda - if moisture and an acid are present, soda releases co2 which leavens the product. must be baked at once. --- baking powder - mixture of baking soda plus one or more acids to react with it. (usually cream of tartar)
Temperature range on muffins
The temp range depends on the mixing method --- muffin - higher usually denser -- modified/ creaming - lower temp because have more sugar may burn at higher temp
Functions of liquids
Moisteners, essential for gluten development, milk - crust color, flavor, texture, keeping quality , nutritional value
Adjustments made to a formula when adding moisture laden ingredients
Have to reduce other liquids might have ot watch the amount of sugar
Mixing methods that produces a more cake like product in quick breads
The creaming method
The 4 mixing factors that affect baked goods
The physical act of mixing, the tools used for mixing, the order the ingredients are added, and the mixing method used.