HTM 2700 Lecture Notes - Lecture 32: Baking Powder, Sodium Bicarbonate, Gluten

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 11 lecture 32 friday, april 1, 2016. In muffins and cakes: also ensures accurate measurement, not sifting = too much flour added to the recipe. During baking, air cells are expanded by carbon dioxide and steam = increased volume. In cakes and muffins this is what gives the product height. In tea biscuits: fat pieces melt during baking leaves air pockets, co2 and steam expand air pockets and push gluten strands apart. Co2 is produced in two stages (double acting) Production of co2 from baking powder: dry acid #1 + baking soda + moisture during mixing, dry acid # 2 + remaining baking soda + heat of baking = more co2 produced (this is when you see leavening) Acid ingredients = fruit juice, fruit, molasses, buttermilk, yogurt, sour cream. Baking soda + acid + heat co2 + water + sodium salt. No undesirable flavours or colours from sodium salts. Adding baking soda without and acid ingredient in the recipe.