Lab 6 Browning and Leavening
Demonstration 1: Enzymatic Browning
Treatment Browning distribution and intensity Reason for difference vs. control
Control
Sugar
Baking Soda
Cream of Tartar
Lemon Juice
Boiled
Demonstration 2: Maillard Browning and Caramelization
Treatment Intensity of Browning Reason for browning intensity
Evaporated milk
Evaporated milk + sugar
Evaporated milk + honey
Sweetened condensed milk
Activity 1: Physical Leavening
Photos needed: 6 photos total, don’t forget to label
1 photo before baking for Cream Puffs, No Yeast Dinner Rolls, and Quick Dinner Rolls
1 photo after baking the Cream Puffs, No Yeast Dinner Rolls, and Quick Dinner Rolls (including them cut in half)
Food Appearance Flavor Texture
No Yeast Dinner Rolls – Chemical Leavening
Quick Dinner Rolls – Biological Leavening
Cream Puffs
Review Questions
Cream Puffs-what is responsible for the leavening in this recipe? How does it work?
Dinner Rolls-Biological Leavening what is responsible for the leavening in this recipe? How does it work?
Dinner Rolls-Chemical Leavening what is responsible for the leavening in this recipe? How does it work?
Which roll did you like best and why? Which did you like the least and why?
Did you like the cream puffs? Why or why not?
