HTM 2700 Lecture Notes - Lecture 29: Flavonoid, Buttermilk, Gluten

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

Document Summary

= production or expansion of gases in a batter and dough which gives the final product an increased volume and light porous texture. Carbon dioxide (co2) - produced from baking powder and baking soda. Not sifting = too much flour added to recipe. Mixing batters (eg, muffin and cake batters) During baking air cells are expanded by carbon dioxide (co2) and steam. Air cells expanded by co2 and steam. Fat pieces melt during baking --> leaves air pockets. Co2 and steam expand air pockets and push gluten strands apart. Milk, yogurt, fruit, molasses, buttermilk, sour cream, fruit juices, egg whites. Produced during baking when h2o is heated. = baking soda (sodium bicarbonate) + 2 dry acids. Dry acid #1 (monocalcium phosphate monohydrate) + baking soda + moisture during. Dry acid #2 (sodium aluminum sulfate) + remaining baking soda + heat of baking. Any other ingredient in the recipe cannot produce co2 with the baking powder, only the dry acids included.