Key Terms
This is the name of a blend of flour made from hard and soft wheat that is used for most baked goods.
All Purpose Flour
This mixing method is when wet and dry ingredients are mixed separately and then combined until the dry ingredients are just moist.
Muffin
This quality of muffin has a thin evenly browned crust.
High Quality
These two ingredients are leavening agents in quick breads.
Baking powder and baking soda
What gas is released by leavening agents?
This is the leavening agent that already contains an acid.
Baking Powder
This mixing method is when fat is cut into dry ingredients to make a course meal and then liquid is added in.
This quality of muffin has a low volume and a flat top.
Undermixed
This ingredient hydrates the proteins and starches and helps ingredients to dissolve.
Liquids
You think your muffins might be done. What is one way you can test for doneness?
Toothpick test, look to see if they are pulling away from edges of pan, touch top to see if it springs back, check color of crust.
This is a type of flour that already has a leavening agent in it.
Self-rising flour
These are two types of quick breads that are made with the muffin mixing method.
This quality of muffin has a symmetrical top that looks rough.
High Quality
This ingredients contains two proteins that make gluten (and provide structure to the baked good).
Flour
What is one of the three defining characteristics of quick breads? (In other words, what is one of the three main differences between a quick bread and a yeast bread?)
1. No Rise Time 2. Baked as soon as mixed 3. Requires a leavening agent
This is the leavening agent that you have to add an acid to in order to cause a rising action.
Baking Soda
This term refers to the process of breaking fat into small pieces into flour to make a coarse meal.
Cut in/cutting in
This quality of muffin has a peaked top and pale slick crust
Overmixed
These are the two ingredients that add color to the product.
Sugar and Eggs
You want to store some muffins you made. What is one of the recommended ways to do so?
At room temp or in the freezer tightly wrapped.
This is a batter with a large amount of flour with a small amount of liquid.
Drop Batter
These are two quick breads that use the biscuit mixing method.
Biscuits, scones, pie dough
This quality of muffin has narrow open areas called tunnels when you cut it in half.
Overmixed
Name two of the three ingredients that contribute to the flavor of the baked good.
Eggs, salt, sugar
What other two gasses may aid in rising action in a quick bread?
Air and steam
1. What are the two proteins that make gluten and...
2. What baking action helps them to form gluten?
Gliadin and glutein
When flour combines with liquid and is stirred or kneaded.