1. From Dough to dinner in nothing flat

2. From Dough To Dinner In Nothing Flat
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From Dough To Dinner In Nothing Flat
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3. Quick Breads
Use chemicals, air, and steam as leavening agents. They are baked as soon as they are mixed. Because of this, they are called “quick” breads. We do not have to wait for them to rise like we do with yeast breads.
From Dough To Dinner In Nothing Flat
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4. Batter Types Pour Batters Drop Batters Waffles, pancakes
Have 1 cup liquid to 1 cup flour
Drop Batters
Muffins
Have 1 cup liquid to 2 cups flour
Two types of batters are pour batters and drop batters. Pour batters are used for things like waffles, pancakes, and crepes. They are very thin and are actually “poured” from the bowl.
Drop batters are used for things like muffins and banana bread. They have more flour to the same amount of liquid that pour batters had. So the batter formed is thicker. When they are spooned from the bowl, they keep their shape.
From Dough To Dinner In Nothing Flat
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5. Dough Types Soft Doughs Stiff Doughs Rolled biscuits
Have 1 cup liquid to 3 cups flour
Stiff Doughs
Pastry like pie crust
Have 1 cup liquid to 4 cups flour
Two types of doughs are soft doughs and stiff doughs. Soft doughs are used for things like rolled biscuits and even yeast breads. They have more flour in them than the batters.
Stiff doughs have the most flour to the same amount of liquid found in the batters and soft dough. Stiff doughs include things like pie crust.
From Dough To Dinner In Nothing Flat
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6. Gluten Protein found in flour Glutenin and Gliadin
Yeast breads = More structure
Muffins = Medium structure
Pastry = Less structure
Fats interfere!
The amount of flour is not the only factor in producing the type of bread desired. It also involves the extent of the development of the gluten found in the flour.
Gluten is a protein found in flour. It forms the structure of baked goods by trapping the carbon dioxide, steam, or air in the baked product so it will rise. It is developed when the proteins glutenin and gliadin (proteins found in flour) are combined with water and are kneaded, or worked in dough. Yeast breads need more structure and are worked longer than other types of breads. Muffins need a medium amount and are easy to over mix due to the ratio of liquid to flour, 2:1. This is why different types of flour may be used for yeast breads and pastry.
Fats interfere with the proteins in gluten, making a good combination for pie crusts.
From Dough To Dinner In Nothing Flat
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7. Physical Leavening Agents
Air
Angel Food Cake
Incorporated by whipping egg whites, sifting flour, creaming butter and sugar
Steam
Popovers, cream puffs
Works by the increase in volume when liquids turn to steam
Because of gluten, air and steam can be used as leaveners. Air can be put into a flour mixture by sifting flour, creaming butter and sugar, and by whipping egg whites. Egg whites must be gently folded in, not stirred. The stirring would make the air go out of the egg whites. Angel Food cake is an example of air being used as a leavener.
Steam is produced when liquids are heated to a high temperature. When water is added to a flour mixture and heated to a high temperature, steam is produced. The steam is 1,600 times the original volume of the water. This method of leavening is used in products such as popovers and cream puffs.
From Dough To Dinner In Nothing Flat
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8. Mixing Methods Muffin Method Biscuit Method Mix dry Mix liquid
Make well
Stir slightly
Biscuit Method
Mix dry
Add solid fat
Cut-in fat
Use cold liquids
Stir and drop OR
Knead and roll
Two mixing methods are usually used when making quick breads.
The muffin method is used for things like muffins, pancakes, and banana breads. In this method, you measure the dry ingredients into a bowl and set aside. Then mix the liquid ingredients together in a separate bowl. Make a well in the dry ingredients, pour in the liquid ingredients (may include melted butter or margarine), and stir slightly. Remember, we do not want to develop the gluten as much, so stir only until slightly moistened.
The biscuit method is used for biscuits, dropped or rolled. Mix the dry ingredients together. Add the solid fat and cut it in. To cut-in means to use a pastry blender or two knives to make the fat the size of small peas in the flour mixture. Then, add the cold liquids. Stir the mixture and drop by spoonfuls onto pan for dropped biscuits or knead the dough and roll it out for rolled biscuits.
From Dough To Dinner In Nothing Flat
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9. Resources Kowtaluk, Helen. Glencoe/McGraw-Hill, 1990
Schneider, Meredith. FCSTAT Midwinter Conference Presentation, 2010
Microsoft Clip Art Clips Online
Science of Cooking /activity-gluten.html
Batters and Doughs
try.pdf
Slide 3 – Picture from Microsoft Clip Art
From Dough To Dinner In Nothing Flat
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