Stabilizers, Liquefiers & Flour
A formula with a higher ratio of stabilizers to liquefiers produces this.
What is a dough?
In the creaming method, this type of sugar is used when the sugar ratio is high and granulated may not dissolve.
What is powdered sugar?
Using the 3-2-1 pie dough ratio with 12 oz of flour, you need this much fat and this much liquid.
What is 8 oz of fat and 4 oz of liquid?
This type of shortening has added emulsifiers, holds 40% more liquid without breaking, and is used in high-sugar products.
What is high-ratio shortening?
The three main leavening gases are air, steam, and this.
What is carbon dioxide?
With 9-11.5% protein, this flour is a blend of hard and soft wheat.
What is all-purpose (hotel & restaurant) flour?
Overmixing in the blending method can cause this defect in muffins.
What is tunneling?
This hyphenated term describes a crust given a head start in the oven to prevent a soggy bottom.
What is par-baked?
Of butter, margarine, lard, and shortening, this one has the highest melting point (115–120°F).
What is shortening?
Honey, fructose, and invert sugar prevent crust formation because they are more this than granulated sugar.
What is hygroscopic?
Of the three parts of the wheat kernel, this one makes up 83%.
What is the endosperm?
In the creaming method, this is added after the eggs and before the dry ingredients.
What are the remaining liquids?
Butter rubbed in until it resembles coarse meal makes this type of dough, best for custard pies and fully baked shells.
What is mealy dough?
Butter is an emulsion made of 80–86% this.
What is milkfat?
Baking powder is baking soda plus two dry acids plus this.
What is ground dry starch?
Although it tightens a mixture at first, this liquefier attracts moisture and ultimately loosens a batter.
What is sugar?
Because the blending method incorporates no air, leavening comes from this.
What is a chemical leavener?
You should always do this to cut-in dough before baking it.
What is chill it?
This pasteurization method heats milk to 160–165°F for 15 seconds.
What is HTST (High Temperature, Short Time)?
Baking soda speeds this browning reaction and gives a salty taste.
What is the Maillard reaction?
Eggs are stabilizers, but they also contribute these two things beyond structure: leavening power and the ability to do this when whipped.
What is trap air?
The creaming method uses this type of flour, such as pastry or cake flour, to get a short crumb.
What is low-protein flour?
The 3-2-1 pie dough ratio lists these three ingredients, from 3 parts down to 1.
What are flour, fat, and liquid?
This cultured dairy product has 40–45% fat and is higher in fat but lower in viscosity than sour cream.
What is crème fraîche?
Splitting sucrose into fructose and glucose creates a more hygroscopic sugar through this process.
What is inversion?