3.7.5 Doughs and Batters

• Why is handwashing important when preparing doughs and batters?

  Prevents contamination
• Doughs and batters should be stored in covered containers in the refrigerator.
• What is the purpose of cooking doughs and batters to recommended temperatures?

  Eliminate harmful bacteria
• Match the ingredient with its function in doughs and batters:

  Flour ↔️ Provides structure

  Fat ↔️ Adds richness and moisture

  Salt ↔️ Enhances flavor

  Leavening Agent ↔️ Creates carbon dioxide for leavening
• Eggs are essential in batters for binding ingredients and adding richness.
• Proportions of ingredients significantly affect the consistency and texture of doughs and batters.
• What is the primary difference between doughs and batters in terms of consistency?

  Doughs are solid, firm
• Bread is an example dish made using dough.
• What does flour provide in doughs and batters?

  Structure
• The primary function of liquid in doughs and batters is to hydrate flour
• Fat in doughs adds tenderness and flavor.
• What is the role of flour in doughs and batters?

  Provides structure
• Liquid in doughs and batters is used to hydrate flour and bind ingredients
• Yeast is used as a raising agent in both doughs and batters.

  False
• Match the type of dough or batter with its key characteristics:

  Doughs ↔️ Solid, firm consistency

  Batters ↔️ Liquid, pourable consistency
• In doughs, the high proportion of flour and use of yeast leads to a stable, elastic structure
• Gluten is formed when gliadin and glutenin combine with water.
• Describe the steps involved in making yeast dough.

  1️⃣ Mix flour, water, yeast, salt, and sugar

  2️⃣ Knead the dough for 8-10 minutes

  3️⃣ Proof the dough in a warm place for 1-2 hours

  4️⃣ Bake in a preheated oven
• Proper kneading and sufficient yeast activity are crucial for a successful yeast dough.
• What does yeast fermentation produce?

  Ethanol and carbon dioxide
• Baking powder and bicarbonate of soda release carbon dioxide gas, which leavens the batter
• Baking powder contains pure sodium bicarbonate as its only ingredient.

  False
• What is the purpose of kneading dough?

  Develop the gluten network
• Proofing dough for 1-2 hours allows yeast to produce gases
• The equation for yeast fermentation shows that glucose is converted into ethanol and carbon dioxide.
• At what temperature range should dough be baked?

  180-200°C
• Baking powder and bicarbonate of soda are chemical raising agents
• Baking powder contains sodium bicarbonate, acid salts, and a drying agent.
• What is the composition of bicarbonate of soda?

  Pure sodium bicarbonate
• Order the leavening effect of baking powder and bicarbonate of soda based on when CO2 is released.

  1️⃣ Baking powder: During mixing and baking

  2️⃣ Bicarbonate of soda: Only when combined with acid
• Match the example dishes with the appropriate raising agent:

  Cakes ↔️ Baking powder

  Muffins ↔️ Bicarbonate of soda
• Using the appropriate raising agent ensures the batter is well leavened
• Match the cooking technique with its description:

  Baking ↔️ Cooking in an oven at controlled temperatures

  Frying ↔️ Cooking in hot oil

  Steaming ↔️ Cooking using steam in a steamer

  Grilling ↔️ Cooking on a grill over direct heat
• Baking dries the dough, developing a sturdy texture and crust.
• Steaming results in a moist and tender product.
• What leavening agent is used in doughs?

  Yeast
• Batters use baking powder to release carbon dioxide for leavening
• What protein in wheat flour combines with water to form gluten?

  Gliadin
• A well-developed gluten network traps gases produced by yeast
• Kneading yeast dough develops the gluten network.