Types of Flour and Their Properties

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Questions and Answers

Which type of milk is characterized as non-fat?

Whole milk

Fresh milk

Skim milk (correct)

Buttermilk

What is the primary difference between evaporated milk and condensed milk?

Evaporated milk is a powder form.

Evaporated milk is sweeter.

Condensed milk has added sugar. (correct)

Condensed milk is fat-free.

Which sugar type is known for being ultra-fine and commonly used in icing?

Washed sugar

Caster sugar (correct)

Granulated sugar

Brown sugar

What type of flour is most suitable for bread making due to its higher protein content?

Hard wheat flour Signup and view all the answers

What does muscovado sugar have in common with brown sugar?

Both contain molasses. Signup and view all the answers

Which syrup is specifically noted for making baked products chewy?

Corn syrup Signup and view all the answers

Which statement about the properties of flour is incorrect?

Weak flour has coarser granules. Signup and view all the answers

What type of milk product is cream cheese classified as?

Unripened cheese Signup and view all the answers

What is the primary function of liquids in baking?

To act as a solvent to dry ingredients. Signup and view all the answers

In terms of consistency, which sugar type has a talcum-like powder texture?

Confectioners sugar Signup and view all the answers

To what percentage of protein does cake flour typically contain?

5-7% Signup and view all the answers

What is the primary use of malt in baking?

Feeding yeast Signup and view all the answers

Which type of flour is enriched with baking powder and salt?

Self-rising flour Signup and view all the answers

Which type of liquid is considered the most important in any baked product?

Water Signup and view all the answers

Which flour is slightly stronger than cake flour but still classified as weak flour?

Pastry flour Signup and view all the answers

What characteristic of flour relates to its ability to hold shape when pressed?

Cohesiveness Signup and view all the answers

What is the moisture content percentage in instant yeast?

8% Signup and view all the answers

Which of the following is NOT a main role of yeast in baking?

To enhance nutritional value Signup and view all the answers

How should fresh yeast be stored to prolong its lifespan?

In the freezer Signup and view all the answers

What occurs during the first five minutes of baking that causes a rapid rise in yeast products?

Oven spring Signup and view all the answers

Which type of chocolate undergoes a Dutch process to reduce acidity?

Alkalized cocoa Signup and view all the answers

What is the primary leavening agent when baking soda is used with acid?

Yeast Signup and view all the answers

Which method is used to incorporate air into batter for leavening?

Creaming Signup and view all the answers

What is a significant characteristic of instant yeast in comparison to other types?

It can be added directly to dry ingredients. Signup and view all the answers

What is the primary function of fats in baking?

To lubricate gluten strands Signup and view all the answers

Which type of fat is primarily derived from vegetables and is tasteless?

Shortening Signup and view all the answers

Which leavening agent is a microorganism that thrives in molasses and ammonia?

Yeast Signup and view all the answers

What is the main characteristic of darker molasses compared to lighter versions?

It is more flavorful. Signup and view all the answers

What percentage of fat is typically found in butter?

80% Signup and view all the answers

Which of the following fats is used primarily in making flaky pie crusts?

Lard Signup and view all the answers

Which type of yeast is composed of 90% solids and 10% water?

Active dry yeast Signup and view all the answers

What happens to baked products when the gluten strands are shortened?

They become tender. Signup and view all the answers

What does the term 'Total Number Sold' refer to?

The overall quantity of various menu items sold within a specified period Signup and view all the answers

Which ingredient contributes to the crispiness of cookies?

High contents of sugar and fat Signup and view all the answers

What is the primary characteristic of cookies made using the One Stage Method?

All ingredients are mixed at once in one bowl Signup and view all the answers

Which method specifically emphasizes the creaming of fat and sugar together until fluffy?

Creaming Method Signup and view all the answers

What contributes to the softness of cookies during baking?

High liquid content in the formulation Signup and view all the answers

How does spreadability of cookies increase?

Adding more baking powder Signup and view all the answers

What is a distinctive feature of the Sponge Method in cookie preparation?

It requires an egg-foam mixture whipped to peak Signup and view all the answers

What method would typically be used to create cookies in specific shapes, such as with cookie cutters?

Rolled Cookies Signup and view all the answers

Study Notes

Flour Types and Properties

Hard Wheat - granular texture, higher protein content, ideal for bread
Soft Wheat - soft, powder-like texture, lower protein content, suitable for cakes, muffins, and quick breads
Flour Color - darker white flour indicates stronger flour with higher gluten content, pure white signifies weak flour with lower gluten content
Flour Strength - flour's ability to hold air cells, influencing baked product volume
Flour Tolerance - flour’s ability to endure kneading and other procedures while producing desirable results
Flour Absorption Capacity - flour's porosity, influenced by quality and protein content, higher protein = more water absorption
Flour Texture - weak flour has a smooth texture, strong flour has coarser granules
Flour Cohesiveness - ability of flour granules to stick together, giving shape when pressed
Flour Weight - strong flour absorbs more moisture and is heavier, weak flour is lighter

Market Forms of Flour

Wheat Flour - milled from the whole wheat kernel, including bran and germ
Pastry Flour - weak flour, slightly stronger than cake flour, 7-8% protein content
Bread Flour - coarser texture, high protein content (12-14%), breaks apart when squeezed
All-Purpose Flour - a blend of soft and hard wheat, slightly weaker than bread flour, 9-10% protein content
Cake Flour - weak flour, very smooth texture, pure white color, low protein content (5-7%)
Self-Rising Flour - enriched flour with added baking powder and salt, uniformly blended

Liquids in Baking

Water - most important liquid, distilled water with a 5.5 pH level is recommended for quality bread dough
Fruit Juice - enhances flavor and aroma in baked goods
Milk - contributes to texture, flavor, crust, color, and nutritive value of baked goods

Milk Product Categories

Fresh Milk - pure cow's milk
Whole Milk - contains milk solids, butterfat, and water
Skim Milk - non-fat milk
Creams - various fat contents
Cream Cheese - unripened cheese, soft, creamy, sour flavor
Buttermilk - cultured skim milk
Evaporated Milk - whole milk with 60% of water removed
Condensed Milk - similar to evaporated milk, but with 40% additional sugar
Dried Milk - powdered whole milk

Sugar in Baking

Sucrose - chemical name for sugar, a carbohydrate (simple or complex) derived from sugarcane and sugar beets
Granulated Sugar - common table sugar, used for sweetening in most baked goods
Caster Sugar - fine sugar granules for fast dilution, suitable for making icing, achieving uniform texture and accommodating higher fat quantities
Confectioners Sugar - icing sugar or powdered sugar, talcum-like powder with added cornstarch to prevent clumping
Brown Sugar - contains caramel, molasses, and impurities, providing distinct flavor. Available in light and dark brown, darker grades have more impurities
Washed Sugar - unwhitened crystal, an intermediate stage in refining process
Muscovado Sugar - raw sugar (demerara or turbinado), darker in color, sticky texture due to molasses content

Syrups in Baking

Corn Syrup - two types: light and dark, made from corn starch, half as sweet as granulated sugar, contributes chewiness to brownies and other baked goods
Glucose - used in sugar paste making, makes it elastic and pliable, derived from cornstarch
Honey - distinct flavor, retains moisture in baked goods, comes from flower nectar gathered by bees, one and a half times sweeter than granulated sugar, darker honey is stronger and more acidic
Malt - acts as food for yeast, enhances flavor and improves crust color in bread. Complex sugar extracted from barley, tastes like a blend of honey and molasses
Molasses - distinct flavor and color in baked goods, less sweet than granulated sugar, darker molasses is more flavorful and contains less sugar. A byproduct of concentrated sugar cane juice
Maple Syrup - topping for pancakes and other culinary uses, derived from maple tree sap, sweeter than granulated sugar, lighter color indicates better grade

Fats and Oils in Baking

Fats - lubricate gluten strands in dough and batter, preventing toughness and tenderizing baked goods
Shortening - solid fat, white and tasteless, derived from vegetables, leaves a plastic coating in the mouth
Butter - product of fresh milk, 80% fat, 15% water, 5% milk solids, flavorful, melts in the mouth, available salted and unsalted
Margarine - blend of rendered fat, vegetable oil, flavoring, emulsifier, coloring, and other ingredients, used in pastries, contains 80-85% fat, 10-15% moisture, and 5% salt, milk solids, etc.
Oils - liquid substances from various vegetables, spread easily in batter and dough, not commonly used as shortenings because they spread too thoroughly
Lard - hydrogenated fat from swine, often used in pie making for flaky crust, less common with the development of modern shortenings

Leavening Agents

Leavening Agents - help baked goods rise by incorporating carbon dioxide (CO2)
Biological Leavener (Yeast) - microorganism grown in molasses and ammonia, called Saccharomyces cerevisiae, vitality depends on moisture, heat, and air
Yeast Types
- Active Dry Yeast - 90% solid, 10% water
- Fresh Yeast - 30% solid, 70% moisture
- Instant Yeast - 92% solid, 8% moisture
Yeast Role
- Lightens leavened dough, enhancing palatability
- Contributes to bread aroma and flavor

Chemical Leaveners

Baking Powder - contains starch, baking soda, and tartaric acid, excess can affect texture and flavor of baked goods, available in single and double-acting
Baking Soda (Sodium Bicarbonate) - no inherent leavening power, but becomes a leavening agent when mixed with an acidic ingredient

Air as a Leavening Agent

Creaming - mixing butter and sugar, incorporating air cells
Foaming - whipping egg whites and sugar, incorporating air cells

Steam as a Leavening Agent

Evaporation - moisture in baked goods evaporates, creating steam that leavens the product
Oven Spring - rapid rise of yeast products in the oven during the first five minutes, caused by trapped air pockets expanding due to extreme heat

Chocolate and Cocoa

Origin - tropical cacao tree, South America
Cocoa - powder with culinary uses, two types:
- Alkalized - Dutch-process, treated with alkali to reduce acidity, milder flavor, darker color
- Natural - more acidic, lighter color, slightly bitter taste
Bitter Chocolate - unsweetened chocolate in solid form

Cookies

Origin - Dutch word koekje meaning "small cake"
History - cake batter dropped in the oven to check its temperature
Typical Characteristics - baked until crisp or soft, some types are unbaked
Ingredients - sugars, spices, chocolate, butter, peanut butter, nuts, dried fruits

Crispness - small amount of liquid, prolonged baking time, high sugar and fat content, small size allows for quick drying
Softness - high liquid content, thick shape, under-baking, honey, molasses, or corn syrup contribute to softness
Chewiness - low fat, high sugar and liquid, more eggs, 10-15% invert sugar (humectant), strong flour for gluten formation
Spreadability - sugar melting causes spreading, more baking powder makes bigger cookies, creaming promotes expansion, low temperature increases spreadability, high liquid cookies spread faster, weak flour spreads more due to low gluten formation, heavily greased pans promote spreading

One Stage Method - all ingredients mixed together in one bowl at once
Creaming Method - fat and sugar creamed together until fluffy, eggs added one at a time, leavener and flour stirred in, blended well
Sponge Method - egg-foam method, eggs and sugar whipped until peaks form, dry ingredients folded in, careful not to overmix

Bagged or Pressed - soft cookie dough placed in a pastry bag and piped onto a sheet pan
Dropped Cookies - cookie dough scooped using an ice cream scoop and dropped onto a sheet pan
Rolled Cookies - stiff dough rolled out and cut using cookie cutters, then baked

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Description

Explore the different types of flour and their unique properties. This quiz covers hard and soft wheat, flour color and strength, as well as their characteristics like absorption capacity and texture. Test your knowledge and understand how these factors influence baking outcomes.