HTM 2700 Lecture Notes - Lecture 7: Sodium Bicarbonate, Starch, Glutenin

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

Document Summary

Muffins and tea biscuits laboratory report: while making the orange-apricot oatmeal scones (product vii), you misread the recipe and use 2% milk instead of buttermilk. Explain the effect this change will have on the flavour of the scones. (6 marks) When 2% milk is used instead of buttermilk, this removes the source of acid needed to react with the baking soda which is an ingredient called for in the recipe. When acid is not present to react with the baking soda, this produces sodium carbonate which causes a bitter flavour. The sodium from sodium carbonate reacts with fat which causes a soapy flavour. Reference: muffins & tea biscuits lecture nov 24th: a) name the two (2) main ingredients responsible for the structure of the bran muffins. One of the ingredients that are responsible for the structure of the bran muffins is the. Explain how each of these ingredients creates the structure. (9 marks) egg.