Lab_4 - Lab 4: Quick Breads and Starches Overview of Lab 4:...

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Lab 4: Quick Breads and Starches Overview of Lab 4: 1. Student presentation on Quick Breads 2. Demonstration on kneading 3. Prepare assigned recipes 4. Evaluate sensory properties of prepared recipes Objectives: The student should be able to: 1. Summarize the reactions of chemical leavening agents. 2. Describe factors affecting the quality of muffins and biscuits. 3. Prepare and compare a variety of quick breads. 4. Demonstrate and discuss the gelatinization of starch. 5. Identify types and functions of substances that separate starch granules. 6. Describe the effect of the type of starch, overheating, sugar and acid on the quality of cooked starch pastes. 7. Prepare and compare cornstarch-thickened puddings and starch products made from white sauces. Note for meal plan preparation lab: During today’s lab you may view pictures of the final meal for the meal planning project taken during previous labs. Note the creative touches students have added to their meals. Pay particular attention to how colorful and balanced each meal appears. You may wish to bring special dishes or placemats if you think they will enhance the appearance of your meal. If you plan to garnish your meal, please remember to include any necessary items for this in your meal planning project.
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FOOD SCIENCE PRINCIPLES FOR STARCHES 1. When liquid is added to dry starch granules such as flour or corn starch, the exterior portion of the granules becomes sticky while the interior remains dry. This usually results in lumps. The lumps can be prevented by separating the granules before liquid is added by coating with fat (white sauce), surrounding with sugar (pudding), or dispersing in a cold liquid (making a slurry to make gravy). 2. Factors affecting thickened starch pastes: a. Sugar : Sugar delays gelatinization but does not affect pasting. In small amounts, it tenderizes starch gels but large amounts decrease gel strength. b. Acids : The thickening ability of starch is decreased by the breakdown of starch granules. This breakdown can be minimized by cooking and thickening the starch before acid is added. c. Overheating and Overstirring : Completely gelatinized starch should not be stirred unless necessary or overheated because the swollen starch grains are easily broken. This will result in a thinning of the mixture. FOOD SCIENCE PRINCIPLES FOR QUICK BREADS 1. Flours are generally high in food energy and carbohydrates, and low in fat. The protein content varies according to the variety. The amount of iron and B vitamins present in the flour is dependent on the degree of processing of the grain and subsequent enrichment of the flour. 2. Quick breads are baked products that are leavened by air, steam, and/or chemicals such as baking soda or powder. They are named “quick” because they are cooked quickly after mixing, rather than after fermentation as in yeast breads. Some factors affecting their quality include: a. Type and amount of flour: Flour provides gluten, the three-dimensional complex of
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Lab_4 - Lab 4: Quick Breads and Starches Overview of Lab 4:...

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