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nutrition 310 > Breads > Flashcards

Breads Flashcards

1
Q

Bread categories based on

A

1: which LEAVENING they use, which make the bread RAISE.
2: Yeast breads use YEAST. They take 2 to 5 HOURS to prepare.
3: Quick breads use BAKING POWDER, BAKING SODA, OR STEAM to make the dough rise. They take about 30 to 90 MINUTES to prepare.

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2
Q

Quick Breads

A

Differentiated by proportion of ingredients used
Examples: biscuits, muffins/banana bread, pancakes, and waffles.

Why are they called quick breads? ( short cooking time, different type of levening)
Two most important considerations when baking quick breads
(consistency and temperature)- coconut flour- too much protein

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3
Q

tunnels in the bread

A

forms tunnels

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4
Q

why sift flour

A

creates air and reduces lumps

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5
Q

Ingredients Used in Baking

A

Flour
The endosperm portion of the wheat kernel
Provides structure to the baked product
Gluten
Develops when flour is mixed with liquid
Long elastic strands
More mixing produces stronger gluten and a product that has a strong structure

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6
Q

the mosre you mix the flour,

A

THE more the gluten develops and gets a strong structure

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7
Q

Classification of Wheat

A 
Winter wheat (used in most breads
Spring Wheat
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8
Q

Types of Flour

A 
All Purpose Flour 
Most commonly used
Combination of hard and soft wheat
Self-rising flour
Contains baking powder and salt

Whole Wheat Flour
Contains germ and bran in addition to endosperm
Bran limits gluten formation
Produces heavy dense baked products
Combination of both all purpose and whole wheat must be used in baking
Should be stored in refrigerator

Bread Flour
Hard wheat flour blended with barley flour
High gluten
Works best with yeast breads not delicate pastries
Cake and Pastry Flour
Soft wheat flour
Produce less gluten
Produces fine tender texture of baked products

Gluten Flour
High protein flour
Hard wheat with protein solids
Used with other types of flour such as rye flour
Bagels and hearty breads made with gluten flour

Instant Flour
Grains of flour are coated to provide easy mixing and no lumps
Used only for sauces and gravies

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9
Q

Gluten Flour

A

High protein flour
Hard wheat with protein solids
Used with other types of flour such as rye flour
Bagels and hearty breads made with gluten flour

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10
Q

Instant Flour

A

Grains of flour are coated to provide easy mixing and no lumps
Used only for sauces and gravies

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11
Q

Bread Flour

A

Hard wheat flour blended with barley flour
High gluten
Works best with yeast breads not delicate pastries

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12
Q

know about the common ones like durum, whole wheat, all purpose,, cake

A

why are they similar and different- protein content

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13
Q

Hard wheat flour

A

blended with barley flour
High gluten
Works best with yeast breads not delicate pastries

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14
Q

Cake and Pastry Flour

A

Soft wheat flour
Produce less gluten
Produces fine tender texture of baked products

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15
Q

All Purpose Flour

A

Most commonly used
Combination of hard and soft wheat
Self-rising flour
Contains baking powder and salt

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16
Q

Whole Wheat Flour

A

Contains germ and bran in addition to endosperm
Bran limits gluten formation
Produces heavy dense baked products
Combination of both all purpose and whole wheat must be used in baking
Should be stored in refrigerator

17
Q

Ingredients Used in Baking

Liquids

A

Can be water, juice, milk, water content of egg
Necessary for gluten formation
Activates the leavening agent
Starch gelatinization during baking requires moisture
Provide moistness
Proportion of liquid and flour will influence the final qualities of the baked produce

18
Q

Ingredients Used in Baking

Leavening Agent

A

Leaven- to make light & porous
Creates chemical reaction that produces a gas and causes baked product to rise
Activated by liquid and heat

19
Q

Leavening Agents

baking soda

A

Baking Soda
Bicarbonate of Soda
Not an acidic ingredient
Reacts chemically with acidic ingredients in recipes (ex. buttermilk)
Reacts instantly with liquids in recipe
First mixed with dry ingredients before being mixed with liquids to trap the gas from escaping

20
Q

Baking Powder

A

Combination of baking soda and an acid ingredient (cream of tartar)
Does not require an acidic liquid to create a reaction
Double acting
Reacts once with the liquid ingredients in the recipe
Reacts again with the heat during baking

21
Q

Yeast

A

Fungus thrives on moisture and warmth

22
Q

AIR

A

Air is not the main leavening agent, but it gives many products a “lift”
It is the principal leavening agents in meringues and angel food cakes
These products are based on egg foams (beaten egg whites)
Protein traps the air bubbles in the foam, creating a light fluffy texture

23
Q

Steam

A

Used with a thin batter only, with no help from baking powder or soda.
The thin batter is baked in a very HOT oven.
The heat is so intense that the steam RAISES the batter and the heat SETS the batter structure.
One example of this is POPOVERS.

24
Q

Fats

A 
Provide richness and flavor
Make the crust brown and texture tender
Most often you can replace one solid fat with another solid fat
Don’t use whipped butter or soft margarine for baking…results will be less than desirable
Common fats include:
Butter
Margarine
Lard
Oil
25
Q

Sweeteners

A 
Provide flavor (sweetness) tenderness and browning to baked products
Common sweeteners:
Sugar
Granulated Sugar
Brown Sugar (packed)
Confectioner’s Sugar
      Powdered sugar   
Honey
Molasses (add nutrients)
Corn Syrup
(need to reduce the liquid in the recipe
26
Q

Eggs

A

-FlavorColorRichnessTenderness
Food Value
Help to bind ingredients together

27
Q

Flavorings

A

Enhance flavor
Spices
Extracts

28
Q

Specialty Flours

A 
Among the types of flour used in the bake shop are the following specialty flours:
Whole-wheat flour and wheat germ
Non wheat or composite flours such as:
Rye flour
Cornmeal
Oats
Rice flour
29
Q

Methods of Preparing Quick Breads

A

Muffin Method of Mixing (all the same temperature, dont overmix)
And
Biscuit Method of Mixing

30
Q

popover

A 
Cooking Principles
Over size muffin
Liquid-flour ration = 1.1
2 eggs/ cup of flour
Rely on protein coagulation for structure
Do not overcook
How to make a popover
https://www.youtube.com/watch?v=yfngxkoZ6FQ
31
Q

DROP BATTER

A 
DROP BATTER is 2 cups dry ingredients for every 1 cup of liquid ingredients.
Examples:
Muffins
Loaf breads
Coffee cakes
32
Q

SOFT DOUGH

A 
SOFT DOUGH is 3 cups of dry ingredients for every 1 cup of liquid ingredients.
Examples:
Biscuits
Scones
bannock
33
Q

Dough Unleavened

A 
Unleavened Bread is bread that is made with nothing in it to make it rise: that is, no leavening, be it a chemical leavener, a yeast or a starter dough. Well known examples:
Tortillas
Chapattis
Crisp flatbreads
Matzo
Dough= 1 cup flour to 1/3 cup water
Worlds oldest and easiest breads
34
Q

how does the temperature of water affect the growth of yeast?

A

Hot – kills the yeast, unleavened bread

Cold – retards the growth, slows it down

35
Q

Why do you need to be careful when adding the yeast to the dough?

A

If other ingredients are too hot when adding yeast, the yeast could be killed causing the bread to not rise.

36
Q

Nutritional Contribution

A

Provides the diet with mostly carbohydrates (flour) and fats (shortening, oil, butter).
Some protein (eggs, nuts).
Some fruit/vegetables (bananas, zucchini, etc.)
Substitute lower fat/calorie ingredients where possible.
Example: Fat free milk vs. whole milk; use applesauce for oil, etc.

37
Q

Storage

A 
Freshly baked items can be stored at room temperature or in the freezer, tightly wrapped.
Freezing bread (when hot/humid) prevents mold growth.
Keep refrigerated doughs in the refrigerator until you plan to bake them.
Store frozen doughs and baked products in the freezer until you are ready to use them.
38
Q

history of bannock

A

Bannock was first used up in North Country (from the Great Lakes to north central Canada) by French Canadian voyagers who were trapping animals.
The used bannock as a main staple. Bannock is a simple bread of Scottish descent.
Bannock has been the bread of the wilderness traveler for centuries in the cold North Country and is still popular with those who spend time in the woods

nutrition 310 (13 decks)

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