Quick breads
The primary leavening agent in quick breads is?
CO2- gases produced from chemical leaveners
When all ingredients are put in the mixer and blended together until a dough forms
one stage or all-in one method
Overscaling/adding too much of baking soda to a muffin will produce what?
a reddish brown colour on the bottom
Baking soda needs this present to activate
an acid
Natural emulsifier found in egg yolks
lecithin
The ideal flour to use in quick breads
a combination of bread and pastry
This mixing method combines the wet ingredients with the dry
muffin method
The ideal temperature for forming an emulsion is?
room temperature/21C
Which leavener is a mix of Sodium bicarbonate, an acid and cornstarch
Baking powder
This fat has great flavour but poor emulsifying capabilities
butter
How much gluten development is needed in quick breads?
minimal/slight
What mixing method requires the fat to be at room temperature?
creaming method
Overdeveloping gluten will cause muffins and biscuits to be?
tough
Single acting baking powder only needs this present to activate
moisture
Define emulsion?
A uniform mixture of two unmixable substances
Why do quick breads take less time to produce?
No fermentation, less mixing
To switch a muffin made with butter from creaming method to muffin method you need to do what?
melt the butter
If fats and sugars are creamed too quickly, or liquids are added to quickly, this could happen.
curdling
Double acting baking powder activates in the presence of these two things
moisture and heat
When an water-in-fat emulsion breaks what does it become?
a fat-in-water mixture
What two ingredients in quick breads inhibit gluten development
fat and sugar
In this method, the butter is used cold and the base is mixed until sandy
biscuit method
How should chemical leaveners be stored?
in an air tight container away from heat
This ingredient comes from dates, is a white crystalline powder and can help baking soda leaven.
cream of tartar
A batter may curdle if the ingredients are what temperature
too cold