Lab #3- Quick Breads

Lab #3- Quick Breads - Sarah Ohlinger Dr. Handley NFS 337...

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Sarah Ohlinger Dr. Handley NFS 337 20 April 2009 Lab # 3: Quick Breads Popovers: Ingredient: Function: All Purpose Flour The starch in the flour gelatinizes during baking which accounts for the walls of the popovers to be slightly gel-like. There is a high liquid-to-flour ratio which results in a very fluid batter. Since the flour is so diluted in the mixture, gluten does not develop with mixing. The fluid state of the batter releases air, and the steam is the major leavening agent. Salt Salt is used in flavoring of the popovers 1% Milk The high ratio of liquid allows gelatinization of the starch in the flour during baking. The milk also accounts for the large quantity of steam, which in turn accounts for the large volume. Eggs The egg proteins contribute to the structure of the popovers. The steam that’s generated from the baking presses against the walls and the eggs remain uncoagulated. The egg white proteins create a popping action in the center of the popovers. Better Bran Muffin Tops:
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Ingredient: Function:
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Raisins Used for flavoring Water Hydrates the gluten-forming proteins and starch. Water dissolves the water-soluble ingredients and is a source of steam. Water contributes to the moistness to the texture and improves the mouth-feel All-Bran Original Cereal Tenderizing agent All-Purpose Flour Flour is the muffin’s major structural ingredient. The flour prevents the product from collapsing. The proteins coagulate and the starch gelatinizes and, in turn accounts for the firm, rigid structure. The more gluten present, the bigger the volume
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This note was uploaded on 04/23/2009 for the course NFS 337 taught by Professor Handley during the Spring '09 term at Rhode Island.

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Lab #3- Quick Breads - Sarah Ohlinger Dr. Handley NFS 337...

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