The Percentage of Carbon Dioxide Lost from Biscuit Doughs Compared
WITH THE Reduction in Specific Volume of Biscuits {Barackman)
Acid ingredients
<
CO2 avail-
able in
dough at
2 minutes,
per cent
COo lost
after 15
minutes,
per cent of
available
Specific
volume of
biscuits
baked
immediately
Reduced
specific vol-
ume due to
standing,
per cent loss
Phosphate
49
78
70
76
4.0
6.5
13.0
6.5
2.24
2.75
2.65
2.41
8.5
S. A. P. P
Tartrate
9.0
11.0
Sulfate phosphate* . . .
3.0
* E.xception due to eflFect of acid on colloidal properties of dough.
Barackman's conclusion was that a correlation exists between the carbon
dioxide left in doughs after mixing and the volume of the baked product.
**The major portion (70 to 80 per cent) of the carbon dioxide generated
from baking powders during the mixing of doughs is lost." In the above
table the reduced specific volume is due to the biscuits being mixed and
allowed to stand 15 minutes before cutting and baking. The controls were
baked within 2 to 3 minutes after mixing.
Fineness of division of baking powder. The fineness of division of
a baking powder may affect the grain and texture of the baked product.
With finely ground powders It seems reasonable to expect that the bubbles
of carbon dioxide produced will be smaller than with coarser baking pow-
ders, and that a finer grain will thus be produced In cakes and other
products. Patterson refers to such a result with finely ground baking pow-
ders. Sifting the baking powder with the flour aids In mixing the baking
powder more uniformly throughout the batter or dough, and prevents loss
of gas that would occur If the baking powder were mixed with the liquid.
Brown spots are often produced on the crust of cookies, biscuits, cakes,
456
BATTERS AND DOUGHS
TABLE 56
Carbon Dioxide Content of Cake Batters and the Specific Volume
OF Cakes {Barackman)
Acid ingredients
Per cent COo
in batter by
analysis
Specific
volume of
cakes
Specific volume
increase over
control (1.72)
Phosphate
23.0
54.0
41.5
52.5
2.73
3.14
2.90
2.89
1.01
S. A. P. P
Tartrate
Sulfate phosphate*
1.42
1.18
1.17
* Exception due to effect of acid on colloidal properties of dough.
and other products when baking powder is used in them. If the baking
powder used contains soda that is not finely ground, these spots are more
likely to occur. The spots do not develop in the thin batters because of the
large proportion of liquid, for solution of the soda is thus obtained. The
brown spots appear in the product when the baking powder has been mixed
only a short time with the dough. With longer mixing the soda is dis-
solved and the spots do not appear. If doughs are allowed to stand before
baking, the spots may not develop or a smaller number may form. Since
cakes are usually mixed longer than biscuits and cookies, the spots develop
more frequently in cakes when the baking powder is added after the mix-
ing of the batter is partially completed.
The Structure o£ Batters and Doughs
The texture or structure of the finished product depends partly upon
the structure obtained in the batter or dough when it is mixed. The role
the flour plays in batter and dough products is the same as in bread, but
since the batter or dough may contain different proportions of liquid and
other ingredients the structure of the baked product is often unlike that
of bread.
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The Percentage of Carbon Dioxide Lost from Biscuit Doughs Compared
WITH THE Reduction in Specific Volume of Biscuits {Barackman)
Acid ingredients
<
CO2 avail-
able in
dough at
2 minutes,
per cent
COo lost
after 15
minutes,
per cent of
available
Specific
volume of
biscuits
baked
immediately
Reduced
specific vol-
ume due to
standing,
per cent loss
Phosphate
49
78
70
76
4.0
6.5
13.0
6.5
2.24
2.75
2.65
2.41
8.5
S. A. P. P
Tartrate
9.0
11.0
Sulfate phosphate* . . .
3.0
* E.xception due to eflFect of acid on colloidal properties of dough.
Barackman's conclusion was that a correlation exists between the carbon
dioxide left in doughs after mixing and the volume of the baked product.
**The major portion (70 to 80 per cent) of the carbon dioxide generated
from baking powders during the mixing of doughs is lost." In the above
table the reduced specific volume is due to the biscuits being mixed and
allowed to stand 15 minutes before cutting and baking. The controls were
baked within 2 to 3 minutes after mixing.
Fineness of division of baking powder. The fineness of division of
a baking powder may affect the grain and texture of the baked product.
With finely ground powders It seems reasonable to expect that the bubbles
of carbon dioxide produced will be smaller than with coarser baking pow-
ders, and that a finer grain will thus be produced In cakes and other
products. Patterson refers to such a result with finely ground baking pow-
ders. Sifting the baking powder with the flour aids In mixing the baking
powder more uniformly throughout the batter or dough, and prevents loss
of gas that would occur If the baking powder were mixed with the liquid.
Brown spots are often produced on the crust of cookies, biscuits, cakes,
456
BATTERS AND DOUGHS
TABLE 56
Carbon Dioxide Content of Cake Batters and the Specific Volume
OF Cakes {Barackman)
Acid ingredients
Per cent COo
in batter by
analysis
Specific
volume of
cakes
Specific volume
increase over
control (1.72)
Phosphate
23.0
54.0
41.5
52.5
2.73
3.14
2.90
2.89
1.01
S. A. P. P
Tartrate
Sulfate phosphate*
1.42
1.18
1.17
* Exception due to effect of acid on colloidal properties of dough.
and other products when baking powder is used in them. If the baking
powder used contains soda that is not finely ground, these spots are more
likely to occur. The spots do not develop in the thin batters because of the
large proportion of liquid, for solution of the soda is thus obtained. The
brown spots appear in the product when the baking powder has been mixed
only a short time with the dough. With longer mixing the soda is dis-
solved and the spots do not appear. If doughs are allowed to stand before
baking, the spots may not develop or a smaller number may form. Since
cakes are usually mixed longer than biscuits and cookies, the spots develop
more frequently in cakes when the baking powder is added after the mix-
ing of the batter is partially completed.
The Structure o£ Batters and Doughs
The texture or structure of the finished product depends partly upon
the structure obtained in the batter or dough when it is mixed. The role
the flour plays in batter and dough products is the same as in bread, but
since the batter or dough may contain different proportions of liquid and
other ingredients the structure of the baked product is often unlike that
of bread.