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level: Biscuits and Cake

Questions and Answers List

level questions: Biscuits and Cake

QuestionAnswer
What flour do you want for biscuitsOpposite of bread flour. Low protein and low starch damage. Cannot make biscuits from hard wheat bread flour. Biscuits are treated with reducing agents and oxidising agents for bread flour, to damage gluten structure to become more elastic, more extensible and less hard
What fat do you want in biscuitsButter. To prevent deterioration of enzymic lipolysis (removes all sources, heat or reducing water activity low enough so they dont work) and oxidative lipolysis (by removing double bonds, anti-oxidants or limit exposure to oxygen and UV light). Most biscuits contain vegetable fats. Coats flour to prevent formation of gluten network. High fat dough breaks apart easily
Define sugar in biscuitsProvides sweetness and structure. Short dough biscuits have the most sugar and crackers have the least. Short dough biscuits do not have enough water to dissolve, thus crystal size is important. Increasing sucrose = glassy biscuit
What is the primary chemical agent in cakesBaking powder or soda