Flour Mixtures, Fruits and Vegetables - Assignment Example

due: Assignment 4: Flour Mixtures, Fruits & Vegetables Part Identifying Flours Flour comes in many varieties. Find at least four different kinds of flour at the grocery store. Fill in the tables below and answer the question at the end for extra credit. Kind of flour Price of flour per pound Store where you found it Gluten or gluten free Best use of the flour in a baked product* All- purpose flour 0.530 El- super markets Gluten Pies, yeast bread, pancakes, waffles, Danish pastry. Buckwheat flour 0.10 Grantstone supermarket Gluten- free Cookies, galettes, quick bread. Cake flour 0.195 El- super markets Gluten cakes Semolina flour 0.899 Grantstone supermarket Gluten Pasta, Italian puddings * would it be better for pastry, quick bread, yeast bread, etc. 2. Why would one choose to make a baked good from gluten-free flour? What problems might occur when baking without gluten? One can choose to make a baked good from gluten free flour when the said individual is sensitive/ allergic to gluten. Also, one can make gluten free goods due to health and fitness reasons; although he or she is not allergic to gluten. Problems that might occur when baking without gluten include: no elasticity, superior taste, and coarse baked goods. Part 2: Quick Breads 1. Describe in your own words, what happens during the baking of a quick bread. Specifically, what happens to: solid fat in a quick bread, such as shortening in biscuits, during baking? the leavening and liquid as the heat intensifies? the protein in eggs and flour? the starch in flour? What causes the crust to brown? During the baking of quick bread, the flour starch changes its original composition when mixed with a liquid into long strands. The importance of these strands is to trap air during the rising of bread; this gives bread its final appearance. The fat used prevents the proteins in the flour from sticking together; making the end product tender. Fat used also prevents the mixed dough from sticking to the pan and enhances the flavor and taste. Leavening agent used forms a gas as the heat intensifies; leading to the rise of the product; thus a lighter texture of the product. The open spaces created are as a result of the action of leavening agent. The liquid used may be milk, water, and fruit juice. Addition of the liquid to the dry ingredients creates a mixture. As the heat intensifies in the oven, the liquid in the mixture aids in the rising action of the product. The function of the liquid in the recipe is moisture, preserving agent, flavor, and tenderness. Protein in eggs and flour makes the mixture smooth thus leading to a tender product. Sugar is used as a flavor enhancer, tenderizer, and it make up a liquid ingredient. Heat and action of the mixture components causes the flour to brown (Brown, 408). Part 3: Fruit 1. Select four fruits. The fruits selected must meet the following criteria: one drupe one pome two from the three classifications of fruit 2. Fill out the table below for each fruit. Classification of the fruit Name of the fruit When is the fruit in season How can you tell when the fruit is ripe drupe cherry Mid may to mid august By the outer skin color- red/ as soon as birds start eating them. pome apple In the fall By the apples being firm and crisp/ by calculating the number of days the tree flowered. Multiple pineapple March to July Strong color, crisp, dark green leaves. Aggregate strawberry April to June When its plump, firm, and fully red. Part 4: Vegetables Compare and contrast the nutrient contribution of vegetables from four different classifications of vegetables by filling out the table below. Use 1 cup or 100 grams (gms) as the serving amount for each vegetable. Be consistent in serving size for all vegetables. Use information for the raw product. Use the USDA food Nutrient database, http://www.nal.usda.gov/fnic/foodcomp/search/ for your analysis. Identify classify-cation Vegetable Calories per unit Fiber per unit (gms) Vit C (mg) Vit A (IU) Vit E (mg) Calcium (mg) Iron (mg) Sodium (mg) stem Celery 16 1.6 3.1 499 0.27 40 0.20 80 flower Asparagus 20 kcal 2.1 5.6 756 1.13 24 2.14 2 root Carrot 41 2.8 5.9 16706 0.66 33 0.30 69 leaf Lettuce red leaf 16 0.9 3.7 7492 0.15 33 1.20 25 Part 5: Yeast (or-Making Bread Process) Extra Credit Project (15 points) You will need the following equipment and ingredients: 5-6 cups all-purpose flour 1 packet or 1 tablespoon dry yeast 1 tablespoon sugar 1 ½ cups warm water (110°F) 2 teaspoons salt Large mixing bowl Plastic or wooden cutting board for kneading the dough Camera (could be the one on your phone) Oil or nonstick coating 1. In the large mixing bowl, stir together 2 cups of the flour, all the yeast, all the sugar. Add all the water and bet with a spoon until smooth. Take a photo of your mixture. 2. Let the mixture stand for 30 minutes. Take another photo of the mixture now. 3. Add flour and stir until blended, add salt and more flour until the mixture is very stiff and difficult to stir. Take a third picture of your mixture. 4. Sprinkle some of the flour on the board and scrape the dough out of the bowl onto the floured board. Put some flour on your hands and knead the dough for 6-8 minutes or until the dough is smooth and elastic. During this time you will find it necessary to add more flour. (If you have never kneaded dough refer to the video for the technique.) When you have finished kneading take a fourth photo. 5. You will need to wash out your bowl or use another bowl. Coat the bowl with oil or spray it with nonstick coating, put the dough in the bowl and allow it to stand for about one hour. Take a fifth photo of the dough. 6. Punch the dough down and shape it into a loaf either by putting it into a greased loaf pan or by free forming a loaf on a greased baking sheet. 7. Allow the dough to rise until doubled in size. Bake in a preheated 350°F oven 35-45 minutes or until golden brown. Alternatively, you can insert a thermometer into the center of the loaf; when it reads 200°F, the bread is done. Take a sixth photo of your baked bread. 8. Allow the bread to cool about 20-30 minutes. Slice the bread and take a final photo of that shows the interior texture of the bread. Questions: 1. What did you make in steps 1 and 2? In steps 1 and 2, I prepared the bread dough; I made the batter. 2. What is the technical term for what was done in step 5? Shaping the dough. 3. Describe the color of your baked bread. What could you do to make it browner? The color is brown. The yeast bread can be made browner by adding food color of flavoring so as to enhance the color. Photos 1. Initial mixture 2. Photograph after the batter has been left to stand for 20-30 minutes 3. Photograph of kneading the bread flour. 4. Photograph showing shaping the dough 5. Photograph of dough rising after 1 hour 6. Baked bread photograph Work cited Brown, Amy C. Understanding Food: Principles and Preparation. Belmont, CA: Wadsworth Pub Co, 2011. Print. Read More