Title: Tasty Timeline This is the year that the Scott Paper Co. introduced the first paper towel. The pure food and drug law was enacted to protect consumers. New in the market: Dixie Cups and Cracker Jacks.
1Tasty Timeline This is the year that the
Scott Paper Co. introduced the first paper towel.
The pure food and drug law was enacted to protect
consumers. New in the market Dixie Cups and
Cracker Jacks.
2Quick Breads
- FCS 1120
- Amy D.Eades MS, RD
3Quick Breads
- Breads that can be be prepared without the rising
or proofing time required by yeast breads. - Baked immediately after the ingredients are mixed.
4Muffin Ingredients
- Flour
- Gluten for elasticity structure
- Fat
- Tenderizes, flavor tenderness
- Leavening agent
- CO2 produces to make light porous
- baking powder or baking soda
5Muffin Ingredients
- Water ingredient
- Hydrates gluten starch in flour
- Activates baking powder
- Disperses ingredients
- Produces steam for leavening
6Muffin Ingredients
- Eggs
- Contributes color, flavor, nutritive value
- Structure
- Sugar
- Contributes flavor
- Aids in browning
- Tenderizes
7Muffin Method
- Sift dry ingredients together
- In a separate bowl, mix wet ingredients together.
- Blend wet dry ONLY until moist (should be
lumpy) - Minimizes gluten development
This is gluten.
8Pan Prep
- Grease bottom sides or line pan with muffin
cups - Prepare before mixing
- Fill 2/3 full
- Avoid extra stirring
9The process that occurs during baking
- Bake between 350 - 450 F
- Volume becomes higher
- Becomes rigid
- Browns
- Testing Removal
- Color time
- Toothpick test
- Remove immediately cool on wire rack
10What happened to muffin B?
11Answer It was overmixed
Why?
Peaks and tunnels developed Not uniformed in
shape Gluten is overdeveloped
The formation of tunnels occurs as the exterior
of the muffin coagulates with increased
temperatures of baking, while the interior is
still expanding.
12Biscuit Ingredients
- Flour
- Provides gluten for elasticity structure
- Fat
- Tenderizes
- Flavor, richness, flakiness
13Biscuit Ingredients
- Baking powder or soda
- Produces CO2
- Milk or Buttermilk
- Activates leavening agent
- Disperses ingredients
- Salt
- Added merely for flavor
14Biscuit Method
- Sift dry ingredients
- Solid fat cut into dry ingredients
- Milk added and stirred
- Knead gently 8-10x
- Roll on a floured
- surface cut
15Pan Prep
- Use ungreased pans
- Place biscuits apart for crisp sides (1 ½ inches)
- Place biscuits close for soft sides (almost
touching)
Pastry Blender
16Baking
- Bake between 425-450 F for 10-20 minutes or as
recipe states - 1) Volume Increases
- 2) Becomes Flaky
- 3) Becomes Rigid
- 4) Turns Brown
17Which of the following biscuits would be
considered a low quality characteristic biscuit?
Why did it turn out as shown?
18Answer B is the low quality characteristic
biscuit.
- The dough was overkneaded resulting in a loss of
gas and a consequent packing down of the
structure and toughening of the product. The
gluten was overdeveloped.
19Pancakes
- Main factors affecting quality
- griddle temperature
- testing
- mixing technique
- Do not overmix