Batters and Dough (2/13)

Question 1

What are batters?

Answer 1

pour or drop batters

Question 2

What is sponge?

Answer 2

yeast batters

Question 3

What is doughs?

Answer 3

batter that is thick enough to be handled

Question 4

What do batters and doughs include?

Answer 4

muffins, biscuits, and other quick breads; pastry; shortened & unshortened cakes (fat or not); cookies; bread

Question 5

What is the basic ingredients for doughs and batters?

Answer 5

flour, leavening agents, fat, liquids, eggs, sugar

Question 6

What does flour do four the d/b?

Answer 6

structure (protein and starch)

Question 7

What does leavening agents do for the d/b?

Answer 7

lightness of fluffyness

Question 8

What does fat do for the d/b?

Answer 8

tenderness

Question 9

What does liquids do for the d/b?

Answer 9

starch swelling

Question 10

What does eggs do for the d/b?

Answer 10

yolks for tenderness (fat), whites for structure (protein)

Question 11

What does sugar do for the d/b?

Answer 11

tenderness

Question 12

What is straight grade flour?

Answer 12

mix of endosperm and remnants of the rest of the seed

Question 13

What is straight grade flour processed into?

Answer 13

patent flour (the nice stuff) and clear grade flour (the leftovers)

Question 14

What are patent flour broken out into?

Answer 14

extra short (lowest protein); first patent; short patent; medium patent; long patent (highest protein)

Question 15

What color is freshly ground flour?

Answer 15

yellow

Question 16

What does freshly milled flour produce?

Answer 16

a low volume and coarse loaf

Question 17

How long does freshly ground flour need to age?

Answer 17

1 week to allow the stuff to get oxidized by the air and allows the gluten proteins to work better

Question 18

Since manufacturers dont want to wait a week what process can they do to the flour?

Answer 18

bleach

Question 19

How do you get the flour to go whiter?

Answer 19

bleaching, so the carotenoids are being oxidized

Question 20

T/F: there is actual bleach in flour

Answer 20

false

Question 21

What needs to happen to refined flours?

Answer 21

they need to be enriched

Question 22

What nutrients need to be added to the refined flours?

Answer 22

B vitamins (thiamine, riboflavin, niacin, folic acid) and iron

Question 23

What are optional nutrients that can be added to the refined flours?

Answer 23

calcium, vitamin A, and vitamin D

Question 24

What do proteins provide to the flour?

Answer 24

they create structure and texture

Question 25

What forms gluten?

Answer 25

insoluble gliadin and glutenin

Question 26

How is gluten formed?

Answer 26

gliadin and glutenin are moistened, then mixed or kneaded together

Question 27

What is gluten responsible for in wheat flour dough?

Answer 27

the viscous and elastic characteristics and high loaf volume

Question 28

For things that are "semi-solid" what does viscous mean?

Answer 28

the liquid-like behavior

Question 29

For things that are "semi-solid" what does elastic mean?

Answer 29

the solid-like behavior

Question 30

What is required to get gluten?

Answer 30

processing the seed AND adding water

Question 31

What is gliadin?

Answer 31

syrupy substance that binds

Question 32

What is glutenin?

Answer 32

gives a toughness & rubberiness and contributes to elasticity

Question 33

What is the initial gluten formation before the work time?

Answer 33

super springy and a real nuisance

Question 34

What happens if you overmix the dough?

Answer 34

gluten strands may tear

Question 35

What happens if you add too much water to dough?

Answer 35

too much water means the gliadin and glutenin cant get together into the big masses you need

Question 36

What are the different types of wheat flour?

Answer 36

bread flour, whole wheat, graham whole wheat, all purpose, pastry & cake, instantized, self-rising, and gluten flour

Question 37

What is bread flour?

Answer 37

has high protein

Question 38

What is whole wheat flour?

Answer 38

when the entire kernal is ground together

Question 39

What is the graham whole wheat flour?

Answer 39

when bran and endosperm added back afterwards

Question 40

What is pastry and cake flour?

Answer 40

low protein, better for tender things

Question 41

What is instantized flour?

Answer 41

already gelatinized

Question 42

What is self-rising flour?

Answer 42

baking soda or other leavening agent added

Question 43

What is gluten flour?

Answer 43

has gluten

Question 44

What are types of not what flour?

Answer 44

rye flour, cornmeal and corn flour, and soy flour

Question 45

What is rye flour?

Answer 45

less gluten forming properties as compared to wheat

Question 46

What is the chief protein in cornmeal and corn flour?

Answer 46

zein

Question 47

What do you need to combine with cornmeal and corn flour?

Answer 47

flour

Question 48

What is soy flour?

Answer 48

high in protein, but not gluten

Question 49

What is leavening?

Answer 49

to make light and porous

Question 50

What is the source of lightness and porosity in leavening?

Answer 50

gas (air, steam, and carbon dioxide)

Question 51

How can you work in air to use in leavening?

Answer 51

beating eggs, creaming fat & sugar, beating batter, and folding or rolling dough

Question 52

When can steam leaven?

Answer 52

when water vaporizes while cooking

Question 53

What is the density of water?

Answer 53

1 g/mL

Question 54

What is the density of steam (at 100 degrees celsius)?

Answer 54

0.6 g/L

Question 55

How is carbon dioxide created?

Answer 55

by biological and chemical reactions

Question 56

What is a biological reaction that produces carbon dioxide?

Answer 56

yeast ferment sugar or starch and release carbon dioxide

Question 57

What is chemical reactions that produce carbon dioxide?

Answer 57

baking soda + acid in recipe; baking powder

Question 58

What is baking powder?

Answer 58

sodium bicarbonate and potassium bitartrate

Question 59

How does baking powder and baking soda differ?

Answer 59

baking powder has the acid already in it

Question 60

How much fat is in butter and margarine?

Answer 60

82% fat

Question 61

What are liquid ingredients?

Answer 61

water, milk, eggs, fruit juices, coffee, etc.

Question 62

What are functions of liquids?

Answer 62

hydrate starch, hydrate proteins that form gluten, and dissolve ingredients (sugar, baking powder, baking soda)

Question 63

Other than adding sweetness, what else does sugar do?

Answer 63

tenderization, contributes to browning, and aids in leavening

Question 64

How do you mix for muffins?

Answer 64

add all dry + all wet and mix till just moistened

Question 65

How do you mix for a pastry or biscuit?

Answer 65

cut solid fat into dry ingredients, add liquid, knead

Question 66

How do you conventional or creaming mix?

Answer 66

"cream" fat with sugar, add eggs, alternate adding dry and wet ingredients

Question 67

How do you do reverse creaming?

Answer 67

sugar + dry, add fat, add all liquids after fat is mixed in