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Manitoba Agricultural College

(2) Griddle cakes, made light and porous by soda and sour
milk, give off carbondioxide gas. If mixed in right
- proportion there will be neutral results and no sour taste.

(3) Baking powder and sweet milk or water may also be used.
These should be thicker than a pour batter, the drop batter
requiring one measure of liquid to two, or a little more,
of flour.

Doughs—that which is moistened—this may be soft or stiff,
but should have enough flour to handle the mixture on the
board.

Soft dough, one measure of liquid to two and two-thirds flour.
Stiff dough, one measure of liquid to three or more of flour.
(Butter and eggs should also be counted as liquid).

METHOD OF BINDING FLOUR MIXTURES
Stirring, beating, folding, cutting in.

METHODS OF LIGHTENING QUICK BREADS

me.

(a) Beating—ex. Graham gems.

(b) Folding in beaten eggs—sponge cake.
Gas.

(a) Soda and some milk—ginger bread.

(b) Baking powder—baking powder biscuits.

(c) Yeast—raised biscuits or bread. :
COMPOSITION OF PURE BAKING POWDER
AOR OL SAT CA re oo heed ee et RD as 60%
Serre er EN a a ee ee es 30%
oe, ae ni ls eee) SOR oe REA SE RS ne Mee as PERE Me EE ooh EO 10%

EFFECT OF HEAT ON INGREDIENTS IN QUICK BREADS

, sour,

Breaks down and softens cellulose.
Cooks starch and makes it more digestible.

Forms a brown crust on the exposed’surface by the formation
of substances analagous to dextrine and caramel.

Stiffens the gluten.