Baked products: Batters and Dough
No description yet. This curated deck is ready for daily study.
Card preview (24)
Batters and dough contain different proportions of liquid and flour, therefore, are __________.
Manipulated differently
How is quick bread leavened?
Chemically
How is yeast bread leavened?
Biologically
How is quick bread leavened?
Chemically
What are the three leavening agents?
Air, steam, CO2
When does quick bread form gas?
Before and after baking
When does yeast bread form bread?
During baking
What is a pour batter example?
Pancake
What is a drop batter example?
Muffin
What is a soft dough example?
Biscuit or yeast bread
What is a stiff dough example?
Piecrust
Pour batter ratio
1:1
Drop batter ratio
1:2
Soft dough ratio
1:3
Stiff dough ratio
1:6-8
In batters, what is the continuous medium?
Liquid
What is the continuous medium in the dough?
Flour/gluten
What contributes to toughness and rubberiness?
Glutenin
What contributes to stickiness and tackiness?
Gliadin
True or False. Glutenin is soluble in ethanol.
False Gliadin is soluble in ethanol
What part of the gluten matrix has intramolecular disulfide bonds?
Gliadins
What part of the gluten matrix has intermolecular disulfide bonds?
Glutenins
What characteristics are associated with gliadin?
Viscosity
What characteristics are associated with glutenins?
Elasticity