HTM 2700 Lecture Notes - Lecture 35: Baking Powder, Monocalcium Phosphate, Yogurt

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

Document Summary

Sifting flour avoid the pack of the flour from sitting too long. =production or expansion of gases in a batter or dough which gives the final product an increased ( Carbon dioxide co2->produced air bubbles from baking powder and baking soda. Sifting four and other dry ingredient also ensures accurate measurement. During baking air cells are expanded by carbon dioxide(co2) and steam. Mixing batter air cells expanded by co2 and steam. Co2 and steam expand air pockets &push gluten strands apart. Produced from ingredients which contain h2o e. g. ) milk buttermilk. Not dried fruits produced during baking when h2o is heated. Dry acid #1 ( monocalcium phosphate monohydrate) + baking soda+ moisture during mixing. Dry acid #2 (sodium aluminum sulfate )+remaining baking soda + heat od baking. Baking powder=baking soda(sodium bicarbonate )+ 2 dry acids. Baking soda& acids in powder react only with each other. Acid ingredients =fruit, fruit juice, molasses, buttermilk, yogurt, sour cream etc.