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Objectives
human diet1
Today, baked products are #trending2
Avg. 8.1 oz-eq of grains/person/day (USDA,
2005)
7.2 oz-eq from refined grains
0.9 oz-eq from whole grains
Introduction - Gluten
Introduction - Gluten
Substitutions4
Xanthan Gum
Guar Gum
Psyllium, agar agar, flax seed, chia
seeds
Guidelines5
Non-yeast products: tsp to 1 cup
flour
Yeast products: 1 tsp to 1 cup flour
Introduction - Gluten
Troubleshooting GF Recipes5
Recommended for max 2 cup flour recipes
Use combination of GF flours
Replace regular milk w/ evaporated or dry milk solids
Add extra egg or egg white as binders
Dissolve leavener in liquid before adding for better rise
Add extra baking powder
Shorten kneading time
Be careful not to overbake
Introduction - Leaveners
3 Types1
Physical - air and steam
Biological - yeast
Chemical - baking powder and baking soda
Methods
Part 1
Methods
Part 2
Chemical Leaveners
Goal: Observe speed of
reaction; note the relative speed
of gas production in Table 3.
6 Variations:
1.
2.
3.
4.
Part 3
Factors Affecting Leavening
Power of Yeast
Goal: Conduct evaluations
on focaccia bread variations
and record results in Table 1.
Rank samples on the sensory
scorecard in Table 2.
3 Variations:
1. Baking soda + cold water
2. Baking soda + hot water
3. Baking soda + vinegar
*Methods for Part 2 and 3 were followed as outlined in the lab protocol
+ Results
Treatment
Height
(mm)
Color*
Crumb Structure*
(Pore uniformity)
1-non-uniform,
2-slightly uniform
3-enough uniform
4-almost uniform
5-uniform
Crumb Structure*
(Pore size)
Ranking System
1-white,
2-cream
3- tan
4-brown
5-grey
15.4 mm
4, brown
3.6
8.9 mm
3.2, tan
4.3
3. Bread flour
38.1 mm
2, cream
2, least uniform
2.3
111.5 mm
2.2, cream
2.3
2, largest
9.6 mm
1.5, white
4.3
11.9 mm
2.3, cream
4.3
4.2, smallest
12345-
Large
Slightly large
Medium
Slightly small
Extremely small
Results:
+ Results
Part 1: Baking Focaccia Bread
+ Results
Xanthan Gum
Cup4Cup Flour
+ Results
Crumb Cohesiveness
Flavor
Crumb consistency
Preference
Ranking System
1-greatest force to
break
2- moderate force to
break
3-minimal force to
break
4-easily breaks
5-crumbles to touch
1-Greatest bites/chew
2-High bites/chew
3-Moderate bites/chew
4-Low bites/chew
5-Minimum bites/chew
1.Extremely desirable
2-Desirable
3-Slightly undesirable
4-Moderately undesirable
5-Extremely undesirable
1. Control Whole
Wheat flour
3.3
1.3
3.4
3. Bread flour
2.3
1, least bitter
4, least chews
1, greatest force
4, most bitter
1, most chews
3.3
2.7
6. Gluten-free flour
mix*
3.3
1.7
Results:
Results
Part 2: Chemical Leaveners
Table 3: Comparison of Speed of Reaction
Students were asked to observe reactions of various combinations
Liquid
Baking soda
none
Baking soda
none
Baking soda
1 Tbsp vinegar
quick rxn
quick rxn
Results
Results
Part 3: Factors Affecting Leavening Power of Yeast
Table 4: Factors Affecting Leavening Power of Yeast
Students were asked to observe the activity of yeast
Variable
Number
Variable
1.
Standard
2.
3.
Result
s Addition of sugar and salt produced no increase in size and a
curdled, darker brown colouring.
Discussion
Discussion Question #1 : Explain the general differences noted in the
density and volume of the variables in the Focaccia Bread and how this
relates to the overall texture, flavor and acceptability of the final product
The general differences noted in the density and volume of the
variables in the Focaccia is directly related to the variations of
gluten in each type of flour.
Discussion
Discussion
Discussion
Discussion
Discussion Question #3: Explain the reasons for differences observed
between the 3 variables in Table 4 related to rate and size of gas
production.
Sugar acts as a food source, speeding up the rate at which the
reaction occurs.
Too much=death of the yeast
Variables #2 and #3 exhibit was occurs when too much sugar or
salt is added = OSMOSIS
Use varying ratios of rice flour and sweet potato flour to find a
suitable alternative to whole wheat flour for gluten-free
pancake lovers 5.
Relation to topic
Familiar methods
References
1. Brown A. Understanding Food Principles and Preparation. 5th ed. Stamford, CT: Cengage
Learning; 2015: 366-433.
2. Wells HF, Buzby JC. Dietary Assessment of Major Trends in U.S. Food Consumption, 19702005. USDA Web site http://www.ers.usda.gov/publications/
eib-economic-information-bulletin/eib33.aspx. Accessed November 10, 2014.
3. Watson F, Stone M, Bunning M. Gluten-Free Baking. Colorado State University, Health:
Food and Nutrition Series. 2009. Accessed November 11.
http://www.ext.colostate.edu/pubs/foodnut/09376.pdf.
4. Parsons R. The Ultimate Gluten-Free Vegan Baking Substitution Guide. One Green Planet
Web Site. http://www.onegreenplanet.org/vegan-food/the-ultimate-gluten-free-veganbaking-substitution-guide/. Accessed November 11, 2014.
5. Shih FF, Truong VD, Daigle KW. Physicochemical properties of gluten-free pancakes from
rice and sweet potato flours. Journal of Food Quality. 2006;29: 97-107.
http://fbns.ncsu.edu/USDAARS/Acrobatpubs/S114-150/S119.pdf. Accessed November 11,
2014.