FND 100 Lecture Notes - Lecture 8: Yolk, Gluten, Baking Powder
2 Mar 2016
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Document Summary
Quiet uniform with small air pockets when you cut into it. Large holes; comes from over mixing, over developing the gluten. Considered about the gluten but also taking advantage of the other components of the flour. Use cake/pastry flour (7-9% protein), the remaining is starch. Tenderness achieved by; choice of flour, addition of liquid. Gelatinizing the starch during the baking process; contributes to the soft texture. Gelatinizes the starch to make the structure of the cake. Leavening, moisture transferred to steam to promote leavening. Eggs that you"re beating into the mixture (lipid in the egg yolk), milk, water, lots of moisture from egg whites. Helps to overall tenderize the product to give the soft crumb. Sugar increases the temperature that would be required to denature the protein. Baking powder, baking soda and the production of carbon dioxide. Angel food cake: relying on egg whites and the fact that you"re beating them into a foam ahead of time.
