INTRODUCTION
WHAT IS LEAVING
A SUBSTANCE IN DOUGH OR BATTER TO MAKE IT RISE
WHAT IS CHEMICAL LEAVENING TRIGGERED BY?
MOISTURE AND HEAT
WHAT IS STEAM?
EVAPORATION OF H2O
WHEN DOES BIOLOGICAL LEAVENING OCCUR?
YEAST BEING LEFT IN A WARM PLACE
WHAT IS A STARTER CULTURE
TWO OR MORE MICROORGANISMS THAT ARE ADDED IN FOODS
WHAT IS MILLED FROM GRAINS, WHEAT, BARLEY, OR RYE?
FLOUR
WHAT IS CHEMICAL LEAVENING?
BAKING SODA OR POWDER REACTS WITH MOISTURE OR HEAT
WHAT IS PHYSICAL LEAVENING?
PHYSICAL PROCESSES THAT ADD VOLUME AND LIGHTEN BAKING TEMP
HOW IS WILD YEAST ACHIEVED?
THROUGH FERMENTATION
WHAT ARE EXAMPLES FOR A STARTER CULTURE
DAIRY PRODUCTS AND FERMENTED MEAT
WHAT ARE THE TYPES OF LEAVENING AGENTS?
BIOLOGICAL,PHYSICAL, CHEMICAL
WHAT IS DOUBLE ACTING BAKING POWER?
A REACTION WHICH OCCURS TWO PHASES
WHAT CAUSES EXPANSION?
AIR TRAPPED WITHIN THE PROTEINS IN CREAM OR EGG WHITES
CLUSTERS OF DEAD YEAST CELLS
WHAT IS THE IMPORTANCE OF STARTER CULTURE
AVOIDS POSSIBLE DEFECTS OF MANY DIFFERENT MICROORGANISMS
WHAT CREATES ELASTICITY AND EXTENSIBILITY IN DOUGH?
GLUTENIN AND GLIAGIN
WHAT IS BAKING POWDER A MIXTURE OF?
BAKING SODA AND ACID
WHAT DOES WHISKING DO TO THE MIXTURE?
RAPIDLY INTRODUCES AIR INTO AN INGREDIENT
BECAUSE IT IS A LIVING ORGANISM
WHAT ARE DIFFERENT WAYS TO APPLY STARTER CULTURES
WHAT ARE 2 EXAMPLES OF PHYSICAL LEAVENING?
AIR AND STEAM
WHAT DOES CHEMICAL LEAVENING DO?
RELEASES CARBON DIOXIDE INTO THE DOUGH
WHAT IS THE BENEFIT OF CREAMING BUTTER AND SUGAR?
CREATES VOLUME
CAN INSTANT YEAST BE ADDED DIRECTLY TO DOUGH
YES
WHAT IS ONE METHOD OF PRESERVATION OF STARTER CULTURE
FREEZE DRYING