Lab 5: Leavening
FST/NUT 106
Lab Guidelines
Part 1. Leavening agents.
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This activity investigates the impact of adding heat and acid to baking soda and baking powder.
1. Label 8 graduated cylinders, 4 each with “BP” for baking powder, and 4 each with “BS” for baking soda. For each of the “BP” and “BS”, label 2 with “CW” for cold water and 2 with “HW” for hot water. Finally, add the word “Acid” to one of the cylinders in each group.
2. Add 1 tsp of baking powder to each of the cylinders marked “BP”, and 1 tsp of baking soda to each of the cylinders marked “BS”
3. Using a graduated cylinder that has no leavening agent in it, measure 20 mL of cold water and add 20 mL to each of the graduated cylinders marked with “CW” only and record the maximum volume in the graduated cylinder and any other observations in Table 1.
4. Using a graduated cylinder that has no leavening agent in it, measure 20 mL of hot water from the hot water dispenser and add to each of the graduated cylinders marked with a “HW” only and record the maximum volume in the graduated cylinder and any other observations in Table 1.
5. Using a graduated cylinder that has no leavening agent in it, measure 18 mL of cold water and add 2 mL of vinegar. Add the water vinegar mixture to the graduated cylinders marked with “CW” + “Acid” and record the maximum volume in the graduated cylinder and any other observations in Table 1.
6. Using a graduated cylinder that has no leavening agent in it, measure 18 mL of hot water and add 2 mL of vinegar. Add the water vinegar mixture to the graduated cylinders to each of the graduated cylinders marked with “HW” + “Acid” and record the maximum volume in the graduated cylinder and any other observations in Table 1.
Lab 5: Leavening FST/NUT 106 Part 2. Cake.
This activity investigates the aerating properties of a variety of chemical leavening agents in the preparation of cakes.
All-purpose flour Gluten-free flour mix
Cocoa powder
Salt Vegetable oil Water Vanilla
Station ABCDEF
2.8 g (1⁄2 tsp) 60 mL 295 mL
5 mL (1 tsp)
None 150 g
Leavening agent
4g baking powder
16 g baking powder
6g baking soda
24 g baking soda
2.5 g cornstarch +
6 g baking soda + 6.8 g cream of tartar
6g baking soda
Directions
1. Preheat the oven to 350 ̊F using the convection bake setting.
2. [Group E] In a small bowl, combine the cornstarch, baking soda, and cream of tartar.
3. Combine the flour, sugar, cocoa powder, salt, and leavening agent in a bowl.
4. Add the oil, water, and vanilla extract all at once. Stir until just combined.
5. Grease an 8×8 baking dish with non-stick cooking spray.
6. Pour the batter into your greased baking dish.
7. Bake for 32-35 minutes, or until the cake has set.
8. After removing the cake from the oven, allow it to cool.
Lab 5: Leavening FST/NUT 106
9. Cut each cake into 16 pieces (4 pieces x 4 pieces in the pan).
10. Place one of the corner pieces on a plate for observations of visual appearance.
11. Cut each of the remaining pieces into 4 pieces each and place at the front of the room for tasting.
12. Evaluate each cake variation using Table 2.
Part 3. Scones.
This activity investigates the aerating properties of a variety of chemical leavening agents in the preparation of scones.
All-purpose flour Gluten-free flour mix
Butter (cold) Sugar Milk Sour cream
Station FEDCBA
284 g None
112 g (1 stick) 100 g 120 mL 120 g
None 284 g
Leavening agent
14.2 g baking powder
14.2 g baking soda
14.2 g cream of tartar
4.4 g baking soda + 9.8 g cream of tartar
14.2 g baking powder
Directions
1. Preheat the oven to 400 ̊F using the convection bake setting.
2. Sift and combine the flour, sugar, and leavening agent into a bowl.
Lab 5: Leavening FST/NUT 106
3. Cut the cold butter into 10-12 small pieces. Use your fingers (not your palms!) to rub the dry ingredients into the butter until it resembles breadcrumbs.
4. Add the milk and sour cream to the mixture.
5. Swiftly blend the ingredients with a spatula until the ingredients are just incorporated. Don’t overmix!
6. Shape the dough into 8 rounds that are about 4.5” in diameter and 0.75” high.
7. Bake for 15-20 min.
8. After removing the scones from the oven, allow them to cool.
9. Cut one scone in half and place on a plate for visual observations of physical appearance.
10. Cut the remaining scones into 6 pieces each, and put them at the front of the room for tasting.
11. Evaluate each scone variation using Table 3.
Lab 5: Leavening FST/NUT 106
Raw Data Sheets
Table 1. Impact of leavening agents on water volume under different conditions.
20 mL Cold 20 mL Hot 18 mL Cold H2O 18 mL Hot H2O
H2O + 2 mL CH3COOH + 2 mL CH3COOH
Baking soda
Baking powder
Record any other observations here:
Lab 5: Leavening FST/NUT 106
Table 2. Sensory evaluation of cake variations.
Leavening Agent Appearance Texture Flavor
4 g baking powder
16 g baking powder
6 g baking soda (all-purpose flour)
24 g baking soda
2.5 g cornstarch + 6 g baking soda + 6.8 g cream of tartar
6 g baking soda (gluten-free flour)
Lab 5: Leavening FST/NUT 106
Table 3. Sensory evaluation of scone variations.
Leavening Agent Appearance Texture Flavor
Baking powder (all-purpose flour)
Baking soda
Cream of tartar
Baking soda + cream of tartar
Baking powder (gluten-free flour)
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