Batters and Doughs Chapter 15

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Basic Ingredients Flour Leavening agents Fat Liquids Eggs Sugar and other sweeteners

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Enrichment Nutrients added B vitamins Thiamine Riboflavin Niacin Folic acid Iron Addition of vitamin D and calcium is optional

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 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.

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Other Wheat Products Cracked wheat Wheat germ

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Flours and Meals (Not Wheat) Buckwheat flour Triticale flour Rice flour Amaranth flour

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Leavening To Leaven – to make light and porous Major leavening gases Air Steam Carbon Dioxide

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Leavening Gases Carbon dioxide added by Action of yeast Fermentation Chemical production Baking soda Baking powder

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Leavening Agents Yeast and Bacteria Baking Soda Baking Powder

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 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.

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Baking Powder Baking powder composed of baking soda plus an acid Used in recipes without acidic ingredients

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Double Acting Baking Powder Releases carbon dioxide 1. When moistened at room temperature 2. When heated in oven

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 22 Using Soda and Powder Methods of adding Mix with flour Mix soda with sour milk then immediately into batter Substitutions

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 23 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 24 Fat Fat in leavening Plastic fats trap air bubbles when creamed with sugar. Fat Replacers

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 25 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 26 Eggs Functions Incorporate air into batter Yolks add flavor and color Form emulsions Increase rigidity upon being heated Egg proteins coagulate when heated

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 27 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

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 28 Batters and Doughs Batters Pour or drop batters Yeast batters called sponge Doughs Thicken enough to be handled

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 29 Mixing Methods Muffin Pastry or Biscuit Conventional

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 30 Dry Flour Mixes Several mixes available in stores Mixes also may be made within the home.

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 31 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.