NDFS 250

General class of baked products that don’t use microorganisms to produce the carbon dioxide for leavening (rapid leavening without fermentation).

Examples: popovers, cream puffs, muffins, biscuits, waffles, pancakes (griddle cakes), cakes, cake donuts

Structure, via gelatinized starch and gluten

•Hydration of starch and protein; dissolving of sugar, salt, leavening agents; steam for leavening

•Taste, influences flour hydration

texture

•Tenderness, inhibits gluten development and shortens the texture, air incorporation for leavening

•Tenderness, sweetness, interferes with gluten formation

Air incorporation, emulsification, structure

• Structural ingredients (flour, egg) 
•              vs,
• Tenderizing ingredients (fat, sugar)

Reduction of leavening agent

Due to lower atmosphereic preassure

Increased water due to lower boiling point and greater evaporation

More flour to increase structure to hold leaning gases

Over-mixing leads to gluten development and tough texture – especially in viscous batters

More flour to increase structure to hold leaning gases

• •To distribute leavening agents uniformly throughout the batter
•    •e.g., sifting leavening with flour
• •To distribute fat uniformly throughout the flour
•    •e.g., cutting fat into flour, creaming sugar and fat, or adding melted fat/oil with liquid ingredients
• •To distribute liquid uniformly
•   •e.g., stirring liquid and dry ingredients to form the dough or batter
•    •Dissolves the salt, sugar, acid and soda
•    •Should minimize loss of leavening gas

•Bake in hot oven (375 -450 °F is common)

•Adjust rack to place product in center of oven

•Temperature in product interior only gets to boiling point of water

•Fat melts and mix becomes fluid

•Insoluble ingredients solubilize with heat

•Baking powder continues to form carbon dioxide

•Heat expands air and carbon dioxide, increasing size

•Proteins in flour and egg denature

• •Starch gelatinizes
•  
• •Part of water is converted to steam

•Evaporation of water from surface slows and surface gets hot enough to brown hotter than 212.

•To combine with a regular over-and-over or circular motion, to make smooth (e.g., popover) or to incorporate air (e.g., egg white)

•To combine thoroughly (e.g., melted chocolate in a batter)

•To work sugar crystals into fat to incorporate air (e.g., shortened cakes)

•To progressively subdivide fat into flour (e.g., pastry)

• •To gently incorporate one ingredient (e.g., egg white meringue) into another (e.g. waffle batter) using a knife, spatula or flexible
• scraper.  Text gives details

•To stretch, fold, and press dough gently to form and arrange strands of gluten (biscuit, yeast bread dough)

•To distribute ingredients using any technique suitable to the ingredients

•To combine with a circular motion, usually using a spoon

•To beat rapidly for the purpose of incorporating air

Add liquids to presifted dry ingredients. Mix just enough to barely dampen the dry ingredients.  It will still be lumpy.

•Sift baking powder with flour or stir in thoroughly

•Essential for uniform gas cells in crumb structure

•If using plastic fat, cut into sifted dry ingredients

•Blend eggs and milk (but not to a foam)

•Protein is for binding and structure, not to incorporate air

•If egg is not well blended, the crumb around some gas cells will be thick and tough

•If using liquid fat, add to dry ingredients at the same time as milk and eggs are added

Thin uniform golden brown crust symetrical top similar to caulifloour holes in crumb are round and medium sized light anad tender texture 

Ideal in a muffin is fast.  You want it to rise quickly not in the oven where it would break the crust 

1.Sift baking powder with flour.

2.Cut plastic fat into dry ingredients (to corn meal texture).

3.Add milk all at once.

4.Stir until mixture stiffens.

5.Place dough on lightly floured surface and knead 10-20 times.

Dough tolerates and requires manipulation to develop gluten.

•A cake containing fat, which shortens gluten development

•A cake containing fat (in the form of oil), cream of tartar, and more eggs than shortened cake.

• •Cakes containing egg white that is whipped into a meringue. 
• Sponge cake also contains beaten egg yolk.

Big crystals in beta, smaller in beta prime.

♦Beta-prime crystals are best for creaming

•Small and fine crystals incorporate small and fine air bubbles

Makes a major difference in viscosity of batter and texture of final product.

• With emulsifier:
•     Fat and air more evenly dispersed

O/W emulsion  (fat globules dispersed throughout aqueous phase)

Foam (air-in-fat dispersion)

Aqueous phase (has ingredients in true solution, colloidal dispersion, and suspension)

1  Fat melts.

2  CO2 collects in air cells.

3  As batter heats convection currents and expanding gases set constituents in motion. (see next slide)

4  Heat enlarges gas cells.

5  Internal pressure inside cake causes violent movement in batter (especially middle third of baking cycle).

6  Gas cells, lubricated by mobile lakes of fat, are pushed about.

7  Gas cells expand and rupture; resistance provided by protein coagulation and starch gelatinization.

8  Evaporation of water from surface.

1. Cream sugar with plastic fat

2. Eggs added and blended with creamed fat and sugar

3. Portion (1/2) of both liquid and dry ingredients added and stirred into creamed mass

4. Repeat for second portion

1 Blend eggs and milk, and add with melted fat

2 Sift dry ingredients together

3 Stir liquid ingredients into dry ingredients

Compared to conventional method, results in smaller volume, coarser crumb (texture), and quicker staling, since ingredients are not as well dispersed. 

 Advantage is less time and work needed, and is acceptable when eaten warm.

—A steam-leavened baked good (often in the form of a filled crust) made from dough with a high ratio of fat to flour, prepared  in a manner to enhance flakiness and tenderness


—Examples:  Pie crust, puff pastry

•Physical structure for flakiness

•Gluten development

Flour Fat Water

•Tenderness

•Shortens gluten development by water-proofing flour

•Breaks up texture to create flakiness

•When properly dispersed, separates layers of flour

•Steam for leavening, which helps produce flakiness

•Gluten development

•Hydrates flour particles 

•Tender and flaky

•Superior in flavor

•Tender and flaky

•Tender but not flaky

—Soft texture that is characteristic of good pastry

Due to high fat concentration; affected by extent of gluten development and its distribution

Horizontal layering effect; depends on incomplete blending of fat and flour; contributing factors are cutting of cold, solid fat, use of cold water and chilling of dough. 

As water droplets heat up and turn to steam, the water vapor pushes upward and outward, encountering the fat barriers

—The pressure from the steam pushes against the fat layer and lifts the dough

—The steam moves horizontally along the fat barrier until it can move upward again – which shortens the texture and also enhances flakiness

•Puff pastry, croissants

•Oil instead of plastic fat

•Warm fat

•Pastry flour

•Cutting fat excessively

•Under manipulation

•Too little water

•Too little fat

•Excess flour on board

•Cutting fat insufficiently

•Too much manipulation

•Too much water

•Stabilized by rigid, fragile structure formed by clumping of fat globules on surface of air cells

•Whipping incorporates air into liquid

•Contains fat droplets with their emulsifiers

•Film of water thins and fat globules orient in this film as air is incorporated

•Fat globule membrane is disrupted by whipping

•Globules stick together imparting stiffness to the foam

•Requires cool temperature; otherwise fat globules coalesce instead of clump

• Protein denatures, with hydrophobic groups orienting toward the air.  This lowers the surface tension of the water,
• facilitating foam formation

 

•Foamy,  transparent

•Protein not denatured enough

•Liquid drains around large air cells and they coalesce

•Liquid around cells is thin and egg white thickens

•Surface protein denaturation (unfolding) causes stiffness

•Dry, curdled appearance

• •Surface denatured protein becomes insoluble and no longer
• elastic

•Liquid drains from foam and air cells coalesce

1Yolks beaten until thick (portion of sugar may be beaten in).

2Egg white beaten with part of sugar and made into meringue.

3Flour sifted with remainder of sugar and folded into egg yolk (excessive folding should be avoided).

• 4Yolk/flour mixture and egg whites
• are combined by folding (fold no longer than necessary).

•Structure; toughening effect 

•Tenderizes

•Elevates coagulation temperature of proteins

•Fine, tender, white crumb (whitens the anthoxanthin  igments in flour)

•Stabilizes foam; prevents collapse

•Increases cake volume (less shrink during baking)

Made from dough leavened with carbon dioxide formed by microorganisms

Shorter shelf-life

•Regular

•Instant/rapid rise (smaller size; more active strain)

•Flour: Gluten network; starch;  a and b amylases

•Liquid (water or milk): Dissolution of salt and sugar; hydration of flour; dispersion and growth of yeast; participates in enzymatic hydrolysis of starch

•Yeast: Leaven, flavor

• •Salt : Taste; stabilizes or controls yeast fermentation; favors
• amylase activity; inhibits protease activity

•Sugar: Substrate for fermentation; flavor

• •Fat: Tenderizes; increases loaf volume, keeping quality, slicing
• properties

•Eggs: Provide rich appearance; stretch-ability of dough 

Denaturesserum proteins and other loaf depressenet factors

Otherwisedough is sticky and has a poor volume 

 bleaching

♦Ingredients combined and dough kneaded before allowed to rise; method is long, but gives good texture.

♦Yeast, liquid, and part of flour are combined; allowed to rise until spongy and light

♦Remainder of flour (with salt and fat) is added to sponge; dough kneaded and allowed to rise 

♦More handling, but more tolerant to time and temperature variations than straight dough method

♦Yeast, liquid, and part of flour are combined; allowed to rise until spongy and light

♦Remainder of flour (with salt and fat) is added to sponge; dough kneaded and allowed to rise 

♦More handling, but more tolerant to time and temperature variations than straight dough method

♦High proportion of liquid, so gluten is developed by stirring rather than kneading; thus, it is fast

♦Results in open grain and uneven surface

♦Best for soft and rich doughs

♦Flour particles and protein bind water molecules; time is required for complete hydration

♦Hydrated flour particles are manipulated, and gentle folding and stretching allows molecules to interact, developing elasticity

♦Stretching and folding is a shearing process which brings order to the random distribution of gluten components

1.Hydrate/activate yeast

2.Mix dry ingredients

3.Mix wet ingredients

4.Combine ingredients

5.Knead

6.Allow to rise

7.Punch and shape

8.Proof (2nd rise)

9.Bake

Keeps gluten films around gas cells from being overstretched.


Subdivides gas cells to create more smaller cells and finer crumb.


Redistributes nutrients so yeast can access them.

Allowing dough to rise again after shaping and placing in baking pan. Done in warm, humid proofing box.

27-30 ºC (80 ºF) is optimum temperature

♦25% of baking period.

♦400-425°F oven temperature; 55-60oC internal temperature causes dough to be more fluid initially.

• ♦Amylases active – conversion of starch to dextrins
• reduces water binding capacity of flour.

♦CO2 production is rapid and, with heat, gas cells expand.  80% of expansion occurs during this stage.

♦50% of baking period.

♦Maximum internal temperature of 100°C is reached.

♦CO2 production stops (yeast dies).

♦Amylase inactivated.

♦Gluten structure sets.

♦Starch partially gelatinizes.

♦Internal structure firms.

• ♦Crust develops via surface drying and nonenzymatic
• (maillard/caramelization) browning. 

• ♦Lowering oven to 350 °F after first 10-15 minutes
• prevents too much browning of crust.

♦Crust becomes tough and leathery

♦Crumb becomes rigid, harsh and crumbly

♦Off flavor, probably due to lipid oxidation

♦Retrogradation of amylopectin in the pasted granules

♦Adding monoglycerides to dough, which interact with starch

♦Freezing

♦Heating to 60 C