HTM 2700 Lecture Notes - Lecture 34: Biscuit, Gliadin, Glutenin

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

Document Summary

Tea biscuits should have many layers called flakes. Some steps occur during mixing and remainder during baking. 7steps are necessary for the flakes to form. To determine if a tea biscuit has flakes you must break it along the horizontal axis. Cut solid fat (shortening, butter, or margarine) into flour (cid:373)ixture u(cid:374)til fat is i(cid:374) (cid:862) discrete pieces(cid:863) (cid:894)size of s(cid:373)all gree(cid:374) peas(cid:895) Add milk- hydrates gliadin and glutenin proteins in flour dough forms. Roll dough to: flatten pieces of fat orient gluten strands in same direction. Pieces of fat melt leaves spaces between gluten strands and separates gluten strands. Leavening gases (co2 and steam) collect in the spaces and expand them gluten strands pushed apart. 7. ) gluten denatures and coagulates creates permanent layers wit spaces in between. Wheat makeup combination of hard wheat and soft wheat. 9. 7% protein (gliadin and glutenin) used for cakes, muffins, pastry (not bread) Made from entire wheat kernel (bran, germ and endosperm)