Quiz Ch. 9-11

Egg Products

1. various forms of eggs that are sold removed from their shells 2. Egg whites, egg yolks, whole egg 3. sold refrigerated, frozen or dried

Make up of Egg Yolk

1/3 of egg (33%)

Make-up of lard

100% fat

Shortening Melting Point

130 degrees

How many eggs are in a flat

30

Temperatures of Dough

32-34 yeast dormant 50 yeast becomes active 120 fermentation slows 140 yeast cells die 78-82 optimal fermentation

Ultimate butter creaming temp.

65 degrees

Make-up of Margarine

80% fat 16% water

Main advantage of butter

Flavor and mouthfeel

butter in fridge

It becomes rock hard.

Overmixed

When batters have cell walls have been overstretched they become weak and thin

Hydrogenation

When hydrogen is added to liquid fats to turn them into solid fat.

Color of Egg Yolk

comes from hen's feed, the more carotenoids the more yellow-organish

Final melting point

temp. at which no solid fat crystals are visible. Completely clear liquid

Yeast Fermentation

yeast cells break down sugars for energy

5 Oils from vegetable sources

Soybean Cottonseed Canola Corn Olive

plastic fats

Edible fats that are soft and moldable solids. partly liquid part solid.

Shortening

1. 100% fat 2. Contains no water 3. White and Bland 4. Made from vegetable or animal fat 5. developed to replace lard

Oil

1. 100% fat 2. does not contribute to leavening 3. does not contain trapped air or water 4. does not contain emulsifiers 5. used in quick breads, muffins and chiffon cake for moist, tender, dense, course crumb 6. sometimes used in pie crusts for juicy pies

Dried Eggs

1. 5% moisture 2. not good in all recipes because of changes in color, flavor and foaming ability 3. ok for muffins, breads, cookies and some cakes.

Baker's Margarine

1. 90-100 degree melting point 2. softest consistency 3. Lowest melting point 4. good for creaming 5. not a good of mouthfeel as butter 6. oily and greasy

Make up of Egg White

1. 98% Water 2. 2% Minerals and Ash 3. % of water is 90% 4. % of protein is 10% 5. Egg White is 2/3 (67%) of total egg

High Ratio Liquid Shortening

1. Added emulsifiers 2. Less Hydrogenated than HR Plastic 3. Creamy, opaque at room temp. 4. used in liquid shortening cakes 5. Provides highest volume and moistness 6. Finest and moist tender crumb 7. Longest shelf life of any fat or oil

Why to use unsalted butter

1. Added salt is unpredictable 2. salt might be too high for certain products 3. easier to detect off flavors

Types of Shortenings

1. All purpose 2. High Ratio Plastic 3. High Ratio Liquid

Three types of Margarine

1. Baker's 2. Puff Pastry 3. Roll-In

What is tempering

1. Bringing temp of eggs to hot liquid temp, then adding back in to it.

6 ways air is incorporated

1. Creaming 2. Whipping 3. Sifting 4. Folding 5. Kneading 6. Stirring

Margarine

1. Designer fat - manufacturer can hydrogenate it to any degree of firmness and plasticity 2. Imitation butter (invented by French chemist) 3. made from partially hydrogenated soybean oil 4. salted or unsalted

Meringue

1. Egg whites whipped with sugar 2. used for lightness and volume

Disadvantage of butter

1. Expensive 2. highest in saturated fat / cholesterol 3. difficult to work with - narrow plastic range 4. spoils fast

Types of Meringue

1. French 2. Swiss 3. Italian

Types of yeast

1. Fresh 2. active dry 3. instant dry

6 types of egg products

1. Frozen Whites 2. Frozen sugared yolks 3. Refrigerated Liquid yolks 4. Frozen Whole Eggs 5. Liquid whole egg substitutes 6. Dried eggs

Characteristics of Egg Yolk

1. Half moisture half solids 2. yolk picks up moisture from white 3. consists of proteins, fats and emulsifiers, mineral ash, yellow cartenoid 4. When replaces whole eggs in recipe product becomes tender but crumbly, because white contains structure.

Fast Acting Baking Powder

1. Has fast DDR, released more of its CO2 during the first few minutes of mixing and less of it in oven

Puff Pastry Margarine

1. High melting point 115-135 2. firm, waxy consistency 3. picture perfect

Why hydrogenate?

1. Increase solidity of fat or oil, increase flakiness and volume. Decreases greasiness in doughnuts and cookies. 2. Increases shelf life.

Functions of chemical leaveners

1. Leavens 2. Tenderizes 3. Adjust pH 4. Provides for a finer crumb 5. Adds Flavor

High Ratio Plastic Shortening

1. Looks like AP shortening 2. Added Emulsifiers - Mono and Diglycerides 3. Sometimes called emulsified shorting 4. best in icings and cakes 5. not good for frying, emulsifiers bread down and smoke 6. cakes and baked goods are moister, more tender and finer crumb 7. extends shelf life, keeps from staling

Liquid whole egg substitute

1. Made from egg whites 2. fat free and cholesterol free 3. added beta carotene for yellow color

Roll-In Margarine

1. Med. Melting Point 110-115 2. Moderate flakiness and volume without excessive waxiness

Baking Soda

1. Most common chemical leavener 2. must be combined with other acids 3. high amounts are needed to produce sufficient leavening gasses.

All Purpose Shortening

1. No added emulsifiers 2. Melting point 110-125 3. 10% trapped air 4. often aerated with nitrogen instead of air which causes rancidity 5. good for frying

Refrigerated Liquid Yolks

1. No additives 2. more likely used in kitchen not bakeshop 3. in bakeshop used for volume

Shell

1. Porous 2. Odors can penetrate and moisture and gases can escape

Milk Solids contain

1. Protein 2. Lactose 3. Minerals contribute to Maillard browning

7 Advantages of Egg Products

1. Safety - pasteurized 2. saves time 3. less storage space 4. no breakage loss 5. longer shelf life 6. no leftover 7. uniformity in quality

Grade B

1. Stained shells 2. large air cells 3. watery whites 4. small blood spots 5. enlarged flattened yolk 6. ok for baking, but whites may not whip right

Leavening gases

1. Steam 2. Air 3. CO2

Storage and Handling

1. Stored tightly covered containers at room temp. 2. baking powder has shelf life of 6 months 3. uncovered easily absorbs moisture and odors.

6 functions of eggs

1. Structure 2 Aerates 3. Emulsifies (mostly from yolks) 4. Flavor (mostly from yolks) 5. Color 6. Vitamins and Minerals (antioxidants)

Factors affecting meringue stability

1. Sugar - added slowly 2. Lipids - can slow down aeration 3. Acid - stabilizes meringues, cream of tartar

8 Factors Affecting Yeast Fermentation

1. Temperature of Dough 2. Amount of Salt - retards 3. Amount of Sugar - fermentation 4. Type of Sugar - speed of fermentation 5. pH of Dough - amount of acidity 6. Presence of antimicrobial agents - slows yeast fermentation 7. amount of yeast 8. Type of yeast

6. Functions of Fats, Oil, Emulsifiers

1. Tenderize 2. Flakiness 3. Leavening 4. Moistness 5. Prevents Staling 6. Flavor

Six parts of eggs

1. Thin White 2. Thick White 3. Yolk 4. Shell 5. Air Cell 6. Chalaza

Chalaza

1. Twisted white cord that holds yolk to center of egg 2. disintegrates as egg ages 3. Totally edible

Characteristics of Egg White

1. Very little flavor or color 2. will thin as egg ages, loses ability to provide stable foams

Swiss Meringue

1. Warming sugar with egg whites in double boiler prior to whipping 2. more stable 3. often used 4. can use cool eggs

French Meringue

1. Whipped Egg Whites with slowly added sugar 2. Lease stable 3. Have to use room temp egg whites

Disadvantages of using an acid in baking

1. all have different acid contents and some increase in acid as they age 2. Ingredients tend to react with baking soda immediately causing the batter to have poor bench tolerances.

3 examples of plastic fats at room temperature

1. butter 2. lard 3. shortening

Common acid ingredients used in baking

1. buttermilk 2. yogurt 3. sour cream 4. fruits and fruit juice 5. vinegar 6. most syrups 7. brown sugar 8. unsweetened chocolate and natural cocoa

11 other functions of fats, oils, emulsifiers

1. color 2. fine crumb 3. creaminess 4. conducts heat 5. provides bulk and substance 6. smoothness 7. blends and Masks off flavors 8. releasing agent 9. softness 10. thins out fats 11. increase spread in cookies

Saturated Fats

1. comes from animals 2. tropical plants and cocoa butter 3. solid at room temp.

Frozen Whites

1. contain thickener to protect from ice crystal damage 2. thickener increases viscosity improving ability to foam 3. do not form as firm or stable as shell 4. used in meringue, angle food etc.

Lard advantages/disadvantages

1. contains trapped air useful for leavening 2. valued for flakiness 3. meaty flavor 4. not healthy

Frozen Whole Eggs

1. contains whites and yolks in natural proportion 2. citric acid added in small amounts to prevent grayish green discoloration from occurring when eggs are heated

Italian Meringue

1. cooked meringue 2. Hot sugar added to whipped egg whites 3. most stable 4. Have to use room temp egg whites

Storage of fats and oils

1. cool dry place 2. butter must be 40 degrees or below 3. kept out of direct light

Two types of butter

1. cultured 2. sweet cream

Three main sources of emulsifiers

1. dough conditioners 2. HR shortenings 3. diary ingredients and egg yolks

Air pocket

1. forms between membrane at the eggs larger end 2. increases in size as egg ages to do loss of moisture and shrinkage

Butter

1. from heavy cream 2. Provides moistness, tenderness, flakiness and volume 3. Most common 4. low melting point

Instant Active Dry

1. gentler drying process 2. does not require proofing

emulsifiers

1. interact with other ingredients to help evenly disperse in batters and doughs 2. better distributions mean more tender, better textured baked goods. 3. when interact with proteins, it improves strength and flexibility 4. when interact with starch, prevents retrogradation which causes staling.

Fresh yeast

1. light, crumbly, grey 2. no high temp to dissolve 3. can't be killed with cold water 4. dissolves easily in liquid 5. last 2 weeks covered fridge. 4 months frozen

Cultured Butter

1. made from sour cream and ripened butter 2. distinct sour flavor 3. rarely salted 4. France, Germany, Switzerland

Sweet Cream

1. milder flavor 2. North America, Great Britian. 3. sweet because it has not been soured

Olive Oil

1. most expensive 2. high in good fats 3. common in flatbreads, focaccia, yeast raised doughs

Margarine - Advantages/Disadvantages

1. not best for flavor and mouthfeel 2. stronger flavor 3. not good "spread" 4. Lower price 5. lower cholesterol / saturated fats 6. not refrigerated

6 additional functions of eggs

1. prevents staling 2. adds shine 3. edible glue 4. smoothness 5. moisture 6. softness in raw dough

Lard

1. product of meat industry 2. rendered from hogs 3. mild flavor and white 4. hydrogenated

Frozen sugared Yolks

1. sugar lowers freezing point which prevents ice crystal damage

Active Dry

1. tiny pellets 2. has been dried or dehydrated 3. unopened up to 1 year shelf 4. two months open in fridge 5. killed with cold water 6. can be proofed

Butter Melting Point

94 degrees

Grades of Eggs

AA, A, B

Baking powder

All contain baking soda and one or more acids and dried starch or another filler Single or double acting

Fat is referred to as?

Any Lipid

Dough Reaction Rate

Baking powders differ by 1. how much CO2 is released at room temp. 2. how much is released with heat 3. how quickly this all happens

What are shell eggs

Eggs purchases in their shells

Make-up of butter

Butter Fat 80% Water 16% Emulsifiers 2-3%

moisteners and tenderizers

Coat gluten strands.

3 Tropical Oils

Coconut Palm Palm Kernel *solid first, but melt quickly

Egg Sizes

Jumbo, Extra large, large, small and pee wee

Emulsifier in Egg Yolk

Lecithin - bond water with oil

Oils at room temperature

Liquid

clarified butter

Removed milk solids

Fats, Oils and Emulsifiers

Shortens gluten strands by coating them, tenderizes.

Fats at room temperature

Solid

Most common vegetable oil

Soybean

Lipids

Substances that do not dissolve in water

Ranking of foaming power of eggs

Whites, Whole Eggs, Yolks

Egg Weight

Whole: 50g White: 30g Yolk: 20g

Undermixed

batter will have few air cells so they will have a course crumb and low volume

Chemical Leaveners

break down in the presence of moisture or heat, giving off gases

Downside of Hydrogenation

increase blood cholesterol risk of coronary heart disease

Bench Tolerance

measure of how well batters and doughs withstand or tolerant delay before baking without risking a large loss in leavening gases

Slow Acting Baking Powder

releases small during mixing and larger amount in oven

shortening in fridge

remains plastic