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Troubleshooting
Function of Ingredients
What have we made?!
100
process that takes place when yeast cells act on sugars to form alcohol and carbon dioxide
What is fermentation?
100
this product is a golden brown, hollow shell with crisp walls. These can be filled with pudding, custard, ice cream, or whipped cream and served as a dessert.
What is a cream puff?
100

A peaked shape appears after you bake muffins. This could be a result of this process.

What is overmixing?

100
The purpose of this ingredient in a quick bread is primarily for structure.
What is flour?
100

This is a quick bread that we made using the biscuit method.

What are biscuits or scones?

200
a protein that gives strength and elasticity to batters and doughs and structure to baked products
What is gluten?
200
this process develops most of the gluten in a yeast or quick dough, in order to complete this process one must press the dough with the heels of the hands, fold it, and turn it. This motion must be rhythmically repeated until the dough is smooth and elastic
What is kneading?
200

This must be done to develop the gluten in yeast breads.

What is kneading?

200
the purpose of this ingredient in quick bread is as a leavening agent when they are converted to steam during baking
What is liquid?
200

this quick bread that we made in class allowed for you to choose your own recipe.

What are muffins?

300

reforming butter into small pieces into the dry ingredients until it resembles coarse crumb, the butter should be cold so when it is worked into the flour mixture it becomes small, flour-coated crumbs, not a smooth dough

What is cutting in?

300
a product that looks like golden brown balloons, often eaten with jam or their hallow centers are filled with mixtures of meat, poultry, seafood, and/or vegetables
What are popovers?
300

Your muffin or cake is full of tunnels when you cut into it. This comes from...

What is overmixing?

300
the purpose of this ingredient in a yeast bread is to regulate the action of the yeast and inhibit the action of certain enzymes in the flour. Without this ingredient, a traditional yeast dough is sticky and hard to handle.
What is salt?
300

This yeast bread that we made in class required little rise time and used brown sugar as the food for the yeast.

What are pretzels?

400
flour-liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients
What is batter?
400
these recipes allow the dough to be mixed and kneaded. Then the dough is frozen before or after shaping. The dough can be stored in the freezer for up to one month. When it is needed, simply thaw, shape if necessary, let rise, and bake.
What are freezer doughs?
400

This happens when your liquid is too cold when adding it to yeast.

What is no activation?

400
This ingredient is considered part of the liquid in yeast bread recipes, this ingredient also adds flavor and richness to breads
What is egg?
400

This yeast bread that we made used a small amount of whole wheat flour.

What is pizza?

500
an ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porous
What is a leavening agent?
500
a flour-liquid mixture that is stiff enough to be shaped by hand
What is a dough?
500

Name the two methods of making quick breads

What is the muffin method and the biscuit method?

500
this ingredient in quick breads has a tenderizing effect and helps crusts to brown. In addition this ingredient produces baked products that are moister than products made without it.
What is sugar?
500

These two products result from the process of fermentation.

What are carbon dioxide and alcohol?