Vigorously agitating foods to incorporate air or develop the gluten.
Beating.
Vigorously combining softened fat and sugar to incorporate air.
Creaming.
Mixing two or more ingredients until evenly distributed.
Blending.
Incorporating solid fat into dry ingredients only until lumps of the desired size remains.
Cutting.
Working a dough to develop protein.
Kneading.
Passing one of more dry ingredients through a wire mess to remove lumps, combine and aerate.
Sifting.
Gently mixing ingredients by hand until evenly blended.
Stirring.
Beating vigorously to incorporate air.
Whipping.
What is the difference between a dough and a batter?
A dough has low water content while a Batter generally contains more liquids, fats, and sugar.
A dough is prepared by beating, blending, cutting, or kneading and is often stiff enough to cut into various sizes.
A batter is prepared by blending, creaming, stirring, or whipping and is generally thin enough to pour.
Physical changes in the bread are the result of:
1) The ingredients used, 2) The mixing methods, 3) The effect of heat applied during the baking process.
Very gently incorporating ingredients such as whipped cream, or whipped eggs into dry ingredients, batter or-
Folding.
What are the 9 stages of baking?
- Gases form
- Gasses are trapped
- Starches gelatinize
- Proteins coagulate
- Fat melts
- Water evaporates
- Sugar caramelizes
- Carryover baking
- Staling
The gases present in dough during rise or leavening.
- Carbon dioxide
- Air
- Steam
Techniques used to slow staling:
- Covering the product from air
- Adding moisture retainers to the formula
- Freezing
2 factors in staling:
- Loss of moisture
- Chemical change
Temp of retrogradation:
40°F
Temp of gelatinization
140°F
Coagulation occurs at what temp
160°F
Caramelization occurs at what temp
320°F
What 2 ingredients create carbon dioxide when placed inside hot oven?
Yeast & Baking powder
The physical changes in baked hoods fo not stopped when removed from oven
Carryover baking
Change of aroma and structure of baked goods
Staling
