HTM 2700 Lecture Notes - Lecture 37: Baking Powder, Starch Gelatinization, Powdered Sugar

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

Document Summary

Tenderizer (t) muffins, t. biscuits and cakes competes with flour proteins (gliadin and glutenin) for h2o less hydration of gliadin and glutenin controls gluten development. Creaming of fat and sugar together (l) cakes only air clings to sharp edges of sugar air is incorporates into fat air clings to white, granulated sugar or brown sugar not icing or powdered sugar. Decreases loss of carbon dioxide (co2) from batter (l) muffins and cakes sugar dissolves faster than baking soda and baking powder. Therefore, protects against co2 loss from batter during mixing. Allows batter or dough to reach maximum volume (l) muffins, t. biscuits and cakes. Sugar form hydrogen bonds with: i. ) starch granules in flour. Therefore, more time for co2 and steam to expand air cells (in muffins and cakes) or air pockets (in tea biscuits) Flour contains both starch granules and proteins (gliadin and glutenin) both contribute to structure (s) of baked product, but in different ways undergo different reactions.