Quick Breads, Scones, and Doughnuts

Question 1

What type of product is manufactured by using the powder aerated method?

Answer 1

A powder aerated product is lean (low shortening), cheap to make, and depends on chemical leavening. The product generally has a poor shelf life.

Question 2

What are some examples of products produced by the powder aerated method?

Answer 2

Tea biscuits or scones are a perfect example of powder aerated products. Some muffins, such as bran muffins are powder aerated. Cake doughnuts are another example.

Question 3

State the objectives of mixing for powdered aerated goods, regardless of the specific method being used.

Answer 3

The objective of mixing is as follows:

1. Good distribution of the ingredients;
2. Mix to a smooth paste;
3. Do not overmix, which toughens the product

Question 4

What are the different methods of mixing powder baked goods?

Answer 4

1. Rubbing in Procedure - biscuit method
2. Creaming method - sugar batter method
3. Muffin Method -stirring, quick bread
4. Foaming Method

Question 5

When using the rubbing in procedure, why is the shortening rubbed into the flour?

Answer 5

In the rubbing in method, the fat and flour are rubbed together until the fat coats the flour particles, preventing the liquid and flour from combining and forming protein. This produces a more tender product.

Question 6

Define “gluten”, in relation to a tea biscuit.

Answer 6

Gluten is formed when the flour is mixed with water. The proteins glutenin and gliaden in the flour combine with liquid and produce the gluten network that traps carbon dioxide gas as it is released, which expands to leaven the tea biscuit.

Question 7

Why is it necessary to produce an optimum amount of gluten during mixing of the dough for cakes and quick bread?

Answer 7

Some gluten is required to trap the gasses and improve the volume of the cake or quick bread.

Question 8

Why are tea biscuits rested prior to baking?

Answer 8

Prior to baking, tea biscuits are relaxed to allow the gluten to expand evenly and produce a tea biscuit with a nice flat top and straight even sides.

Question 9

What is the baking temperature of a tea biscuit?

Answer 9

Tea biscuits should be baked in a hot oven: 450F/230C. This minimizes drying out of the tea biscuit, which is to be avoided because the product tends towards dryness and is low-fat to begin with.

Question 10

What are 3 causes for the toughening of tea biscuits?

Answer 10

1. Tea biscuits are toughened when they are overmixed.
2. If extra flour is added when the product is dusted, this can toughen a tea biscuit.
3. Leaving all the scrap to the end can also results in a tough tea biscuit.

Question 11

Describe a tough tea biscuit?

Answer 11

A tough tea biscuit is pale, often peaked, with low sides. The product is dense and may look shrunken.

Question 12

What is the method of aeration of a powder baked good?

Answer 12

A powdered aerated product is aerated chemically, often with baking powder.

Question 13

What type of flour is used for powder baked goods?

Answer 13

Bread Flour is used most with often in powdered aerated goods.

Question 14

What 3 ingredients function as tenderizers?

Answer 14

Tenderizers include 1)sugar, 2)shortening and 3)baking powder.

Question 15

Why is formula construction/balance important for doughnuts?

Answer 15

Tougheners must balance tenderizers. Ingredients that open the grain must be balanced with ingredients that close the grain. Ingredients that moisten must be balanced ingredients that dry. In a doughnut formula, ingredients that increase the fat absorption and must be balanced with strengtheners.

Question 16

Why is a blend of bread and pastry flour used for doughnuts?

Answer 16

Bread flour is used for strength and to resist excess fat absorption. Pastry flour is used because it gives tender eating qualities.

Question 17

What is the required dough temperature for doughnuts?

Answer 17

Required dough temperature for doughnuts is 27-28C.

Question 18

What are the objectives of making a yeast doughnut dough?

Answer 18

The objective of mixing a yeast doughnut dough is to provide sufficient gluten to give volume and structure. The dough should be smooth, dry, and elastic.

Question 19

Why is it important to give a bulk fermentation time to yeast doughnuts?

Answer 19

Bulk fermentation allows the gluten to relax. Yeast becomes active and carbon dioxide is produced. The dough becomes easier to sheet and does not tear.

Question 20

Why is it necessary to shrink the yeast doughnut dough?

Answer 20

The dough is relaxed or given a ‘shrink’ to equalize stress.

Question 21

Why is dusting flour is kept to a minimum for yeast doughnuts?

Answer 21

Dusting flour is kept to a minimum because it gets in the fryer and causes fat to breakdown. Then it reworked in the dough, causing toughness.

Question 22

What should the proofer controls be set to for doughnuts?

Answer 22

Set the proofer controls for doughnuts to 90-90F and 70%RH.

Question 23

What happens to doughnuts if the proofer is too wet?

Answer 23

If the proofer is too wet, the doughnuts will become greasy and very blistered.

Question 24

What happens to doughnuts if the proofer is too dry?

Answer 24

If the proofer is too dry, the doughnut will form a dry skin and will not reach the maximum volume.

Question 25

What is the recommended frying temperature for yeast doughnuts?

Answer 25

Frying temperature for yeast doughnuts is 375F.

Question 26

How should doughnuts be prepared for glazing?

Answer 26

a) As soon as the doughnut comes out of the fryer, it should be allowed to drip and then air dry for approximately one minute. Then glaze with cold glaze.
b) The other way is to allow the doughnuts to cool, then dip or glaze them with fondant or icing at 100F.

Question 27

Why is gelatin added to doughnut glaze?

Answer 27

Gelatin or gum such as agar is used to bind water. It holds the water in the doughnut glaze and increases the stability of the icing.

Question 28

Why is corn syrup added to doughnut glaze?

Answer 28

Corn syrup is hygroscopic and adds gloss to doughnut glaze. It holds water and makes the glaze more stable and less likely to be flinty or crystalline.

Question 29

Why is glycerin added to doughnut glaze?

Answer 29

Glycerin is hygroscopic and attracts and holds moisture. It is used in a doughnut glaze because it stabilizes the icing.

Question 30

What are some reasons for greasy doughnuts?

Answer 30

1. Undermixing
2. Overproofing
3. Too warm a dough or too humid a proof
4. Excess sugar, baking powder, or fat
5. Fryer at incorrect temperature

Question 31

What produces blisters on a doughnut?

Answer 31

Doughnuts blister if the proofer is too wet.

Question 32

What could cause the excessive spreading of a doughnut?

Answer 32

Doughnuts will spread excessively if the dough is undermixed and the dough is of a soft consistency. A wet proof will exaggerate this problem.

Question 33

What causes doughnuts to form into a ball shape?

Answer 33

Doughnuts will form a ball shape if the mix is cold, the dough is tough and the bulk fermentation time too short. Dough must be relaxed evenly to allow ‘shrink’.

Question 34

What produces doughnuts that look dirty?

Answer 34

Doughnuts can become dirty of the frying fat is allowed to become dirty and burnt out. Carbonized particles float on the oil, become embedded in the doughnut and ruin the appearance of the doughnut.

Question 35

List the conditions that accelerate fat breakdown in the fryer.

Answer 35

1) Frying fat becomes burnt –out if it is allowed to become dirty. This means flour, sugar and spices fall into the fat.
2) The fat should be filtered daily.
3) The fryer should be cleaned often. Soap residue, acid or water in the fryer will ruin fryer fat. Screens must be kept clean and only approved screens should be used.
4) Metals such as brass will also ruin a frying fat.
5) The frying fat must be suitable for us in the fryer. For example, a high ratio fat will cause smoking and breakdown of the oil.
6) Fat should not be allowed to heat at high temperatures for long periods of time.

Question 36

What causes off-odor in frying fats?

Answer 36

When fat is allowed to heat at high temperatures for long periods of time, the fat begins to break down and smoking occurs. The fat becomes darker, more viscous and free fatty acids accumulate. The fat forms, smokes and fives off acrolein and other compounds.

Question 37

Specify the frequency of cleaning the donut fryer.

Answer 37

• Frying oil should be filtered daily.
• Oil that is replaced within one to two days and that is not filtered daily does not tend to break down, so the fryer remains clean.
• If this is not the case, the fryer should be filtered daily and cleaned weekly. Fat that is kept clean will produce a superior product.

Question 38

T/F The fryer should be filled to brim at the start of every frying operation.

Answer 38

False

Question 39

T/F If, during a production run of frying doughnuts, the level of fat in the fryer gets too low, add more fat by putting blocks of shortening directly into the fryer

Answer 39

True

Question 40

T/F The ventilation system above the fryer is designed to remove grease and odors.

Answer 40

True

Question 41

T/F When frying doughnuts, it is good practice to take the doughnuts out of the proofer and place the screen immediately into the fryer.

Answer 41

False

Question 42

T/F It is important to avoid excess dusting during flour (bread flour) on doughnuts because the flour dirties the fat and it begins to smoke.

Answer 42

True

Question 43

T/F It is acceptable to use copper welds on a doughnut fryer if stainless steel is not available.

Answer 43

False

Question 44

What is the objective of mixing a cake doughnut batter?

Answer 44

The objective of mixing cake doughnuts is to get a good distribution of ingredients, produce enough gluten to trap the carbon dioxide gas and provide good volume, but not so much gluten that the product is tough.

Question 45

What are 2 reasons that floor time is necessary for cake doughnuts?

Answer 45

Cake doughnut batter is given a floor time to 1.rest the gluten in order to provide a proper shaped doughnut and 2.to start the production of carbon dioxide gas, which helps to both condition the gluten and give buoyancy to the doughnut when it goes in the fryer.

Question 46

What is the recommended frying temperature for cake doughnuts?

Answer 46

Cake doughnuts are fried at 375F. A larger, richer dough may require a slightly lower temperature.

Question 47

Which type of flours are used in making a cake doughnut batter and why?

Answer 47

Cake doughnut batter require cake flour and bread flour. The cake flour produces a tender, cake like interior. The bread flour gives structure and support.

Question 48

Why is the smoke point of a fat relevant to its frying quality?

Answer 48

A fat that smokes quickly at a low temperature is not suitable for cake doughnuts. A fat that smokes produces a doughnut that does not taste appealing. A frying fat should have a smoke point and should not readily break down or undergo reversion.

Question 49

What are 4 reasons for tough cake doughnuts?

Answer 49

1. Lack of sugar, shortening or baking powder.
2. Excess of tougheners such as flour.
3. Overmixing.
4. Fryer too hot.

Question 50

What are 5 reasons for greasy cake doughnuts?

Answer 50

1. Undermixing.
2. Warm batter tempertaure.
3. Excess sugar, baking powder, or shortening.
4. Overmixing.
5. Fryer too hot.

Question 51

Between cake doughnuts and yeast doughnuts, which doughnut can be fried at a higher temperature?

Answer 51

A yeast doughnut is lighter or less dense and can be fired at a higher temperature than a cake doughnut with its compact structure.

Question 52

Why causes muffins to be pale?

Answer 52

Muffins are pale if they are tough due to a lack of sugar, lack of baking powder, lack of shortening or a low baking temperature.