Batters and Doughs Chapter 15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson...

Batters and Doughs

Chapter 15

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Batters and Doughs Also called flour mixtures

Includes Muffins, biscuits, and other quick breads Pastry Shortened and unshortened cakes Cookies Breads



Basic Ingredients Flour Leavening agents Fat Liquids Eggs Sugar and other sweeteners



Flour

Most in U.S. made from wheat Classes of wheat

Color (red or white) Hardness (hard or soft) Time of planting (spring or winter)

Milling Separating endosperm from bran and germ

Grades of flour Patent Straight grade Clear grade



Maturing and Bleaching of Flour Maturing

Freshly milled flour produces a low volume and coarse loaf Aging Use of chemical agents

Bleaching Freshly milled flour is somewhat yellow Flour will bleach with storage May be bleached chemicals



Enrichment Nutrients added

B vitamins Thiamine Riboflavin Niacin Folic acid

Iron Addition of vitamin D and calcium is optional



Proteins in Flour Proteins include

Soluble albumins and globulins Not important in baking

Insoluble gliadin and glutenin Form gluten when moistened, then mixed or kneaded Gluten is responsible for the viscous and elastic

characteristics and high loaf volume of wheat flour doughs.



When glutenin and gliadin, the 2 proteins in flour work together, gluten is formed.

Hi, I’m glutenin

Hi, I’m gliadin

+

We have work to do today, but it is raining, what will

happen if we work in the water?

=

I am gluten

!

Glutenin + Gliadin + water + work = Gluten



Gluten Formation

Gliadin Syrupy substance Binds

Glutenin Toughness and rubberiness Contributes to elasticity

Gluten formation Hydrate a wheat flour mixture with water then mix to

form gluten. Overmixed dough – gluten strands may tear Too much water – interferes with gluten development



Types of Wheat Flour Bread flour Whole wheat (also called graham flour) All purpose (also called AP flour) Pastry Cake Instantized Self-rising Gluten flour



Other Wheat Products Cracked wheat

Wheat germ



Flours and Meals (Not Wheat) Rye flour

Less gluten forming properties as compared to wheat

Cornmeal and corn flour Chief protein is zein Need to combine with flour

Soy flour High in protein, but not gluten Used with wheat flour for best baking quality



Flours and Meals (Not Wheat) Buckwheat flour Triticale flour Rice flour Amaranth flour



Leavening To Leaven – to make light and porous

Major leavening gases Air Steam Carbon Dioxide



Leavening Gases

Air incorporated by: Beating eggs Creaming fat and sugar Beating batter Folding or rolling dough

Steam High liquid content and high oven temperature Cream Puffs – Popovers 1 c water : 1600 steam



Leavening Gases Carbon dioxide added by

Action of yeast Fermentation

Chemical production Baking soda Baking powder



Leavening Agents Yeast and Bacteria Baking Soda Baking Powder



Yeast and Bacteria Carbon dioxide is produced by yeast and

certain bacteria with sugar in fermentation

Yeast may utilize the starch in the absence of added sugar



Baking Soda

Also called sodium bicarbonate

Gives off carbon dioxide

Baking soda is used in recipes with an acid ingredient Buttermilk Vinegar Cream of tartar

If no acid then a bitter, soapy flavor will result and the product have a yellow color.



Baking Powder Baking powder composed of baking soda plus

an acid

Used in recipes without acidic ingredients



Double Acting Baking Powder Releases carbon dioxide

1. When moistened at room temperature

2. When heated in oven



Using Soda and Powder Methods of adding

Mix with flour Mix soda with sour milk then immediately into

batter

Substitutions



Fat Role of fat in flour mixtures it to tenderize or shorten

the gluten strands

Shortening power Emulsifiers (monoglycerides and diglycerides)

Allow the fat to be more fully dispersed throughout batter Plasticity Butter and margarine are only about 82% fat Reduced-calorie margarines contain less fat



Fat Fat in leavening

Plastic fats trap air bubbles when creamed with sugar.

Fat Replacers



Liquids Includes

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

Functions Hydrate starch

Required for gelatinization Hydrate proteins that form gluten Dissolve ingredients

Sugar, baking powder, baking soda



Eggs Functions

Incorporate air into batter Yolks add flavor and color Form emulsions Increase rigidity upon being heated

Egg proteins coagulate when heated



Sugar Functions include:

Sweetening Tenderization Moisture retention Contributes to browning Aids in leavening

Creaming of fat and sugar Stabilize egg white foams Provide food for yeast



Batters and Doughs Batters

Pour or drop batters Yeast batters called sponge

Doughs Thicken enough to be handled



Mixing Methods Muffin

Pastry or Biscuit

Conventional



Dry Flour Mixes Several mixes available in stores

Mixes also may be made within the home.



Baking at High Altitudes At high altitudes the atmospheric pressure is less

therefore Less resistance for leaving gases and greater expansion Moisture evaporates quickly Water and liquids boil at lower temperature (below 212°F)

Recipe adjustments are designed to address these factors.

Batters and Doughs Chapter 15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson...

Documents

Transcript of Batters and Doughs Chapter 15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson...