HTM 2700 Lecture Notes - Lecture 34: Sodium Bicarbonate, Baking Powder, Starch Gelatinization

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

Document Summary

Week 12 lecture 34 wednesday, april 6, 2016. Functions of sugar in baked products: tenderizer (t): muffins, tea biscuits, and cakes. Competes with flour proteins (gliadin and glutenin) for water. So there is less hydration of gliadin and glutenin. Controls gluten development: creaming of fat and sugar together (incorporating air into fat for leavening) (l): cakes only. Air clings to sharp edges of sugar. Sugar forms h bonds with: starch granules in flour. Increases gelatinization temperature: delays gelatinization, proteins (gluten, egg, whey) Therefore, more time for co2 and steam to expand air cells (in muffins or cakes) or air pockets (tea biscuits) = maximizes volume: caramelization of sucrose (c): muffins, tea biscuits, and cakes. Occurs in dry heat conditions (top and sides of product) Sucrose (white sugar) hydrolyzes into fructose and glucose which go through a series of reaction creating brown pigments. **non browning reactions can happen in a microwave** Contains both starch granules and the proteins (gliadin and glutenin)