EXAM 3: making optimal baked goods & problem solving Flashcards
(38 cards)
Yeast bread problems and their cause
problem: volume too high
improper mixing, too much salt, too little yeast, oven temperature too low
Yeast bread problems and their cause
problem: volume too low
too little salt, dough proofed too much, dough too stiff
Yeast bread problems and their cause
problem: coarse crumb
too little yeast
Yeast bread problems and their cause
problem: air pockets
dough proofed too, dough under-proofed, over baked, dough too stiff, dough too soft
Yeast bread problems and their cause
problem: moist crumb
dough too soft
Yeast bread problems and their cause
problem: dry crumb
oven temperature too low
Yeast bread problems and their cause
problem: crust too pale
oven temperature too low
Yeast bread problems and their cause
problem: crust color too dark
dough too stiff, too much sugar
Yeast bread problems and their cause
problem: poor texture crumbly
oven temperature too low, oven temperature too high
quick bread problems and their cause
problem: peaked top
excessive mixing
quick bread problems and their cause
problem: pale
excessive mixing, oven too cool
quick bread problems and their cause
problem: tough, “elastic”
excessive mixing, too much flour
quick bread problems and their cause
problem: tunnels
excessive mixing
quick bread problems and their cause
problem: very compact
excessive mixing
quick bread problems and their cause
problem: too dry
oven too hot, oven too cool, baked too long
quick bread problems and their cause
problem: burned
oven too hot
cake problems and their cause
problem: decreased volume
over and under mixing, too much fat, air, or liquid
oven temperature too low
too little leavening
cake problems and their cause
problem: too brown
too much sugar, overbaking, too high temperature
cake problems and their cause
problem: falls in center
undermixing, too much sugar, fat or liquid
too low temperature, underbaked, too little or too much leavening
cake problems and their cause
problem: tunnels
overmixing, batter too. firm, too much fat or egg
cake problems and their cause
problem: cracks on top
overmixing, batter too firm, too much fat or egg, too high oven temperature or too much leavening
for puffy, soft, pale cookies
cake flour
shortening
all brown sugar
egg
ingredient and result for cookies, ingredient: cake flour (low-protein, acidic)
more steam and puff; less browning
ingredient and result for cookies, ingredient: shortening (high melting point)
less spread
