The Workbench: December 2012

Advertisement Q: Should we worry about acrylamide in breads? A.C., Newark, Del. A: Scientific data still needs to be collected to determine the levels of acrylamide in specific foods, but foods with high levels of carbohydrates that are cooked at high temperatures appear to be the main sources of acrylamide in food. The level of acrylamide in food can vary considerably, due to the particular processing or cooking conditions used. The levels of acrylamide increase with the time of heating. Acrylamide formation has not been observed at temperatures below 248°F (120°C). Bread actually contains fairly low levels of acrylamide compared to high-level sources, such as potato chips, but the large amount of bread consumed by the average person makes it a noteworthy source. Q: We struggle with our cakes releasing from the pan. Is there a tried-and-true technique we can use? K.B., Alexander City, Ala. A: To grease cake pans, use shortening, not oil or butter. Butter and oil polymerize to cause a sticky yellowish film, which coats the pan. It really isn't necessary to grease the sides of the cake pan prior to baking genoise and sponge cakes. You only need to run a knife around the sides to separate the cake from the pan. The bottom should be greased or greased and floured, though. You could also line the bottom with parchment paper and grease and flour only the sides. This way, the cake will not stick to the bottom of the pan. You can easily pull the paper off the cooled cake later. Q: Is it beneficial to use high-ratio shortening instead of butter in cake baking? Elizabeth, via email A: Emulsified or high-ratio shortening, also called hi-ratio shortening, bakery shortening, cake shortening or icing shortening, is shortening that has been modified by adding an emulsifier and whipping the product so it absorbs more sugar and liquid than regular shortening. Although emulsified shortening spreads easily in a batter and rapidly coats sugar and flour particles, it is more for commercial baking where formulas call for a high percentage of sugar. Emulsified shortening gives a finer, smoother texture to cakes, but the primary benefits are economic since emulsified shortening costs less than butter, improves consistency and helps keep cakes moister longer. It also helps keep icings stable longer, extending shelf life. Typically, emulsified shortening is introduced to the other ingredients in a two-stage mixing process that as a by-product reduces the production of gluten in baked products. The drawback is often the lack of a distinctive rich flavor. Q: What are the ideal dough conditions for yeast-raised donuts? Zofia, via email A: Proof the dough at 105° to 110°F and 45 to 55 percent relative humidity. Q: What is the difference between sharpening and honing a knife? Franya, via email A: A sharpening steel is included in most knife block sets. This steel is used for honing, not sharpening, knives. Honing straightens and realigns the edge for more efficient cutting, while sharpening reshapes the edge and removes small dings to bring new life to the blade. Honing extends the life of a recently sharpened blade. Q: Our crème brûlée base bubbles after we pour it into the ramekins. How do we prevent this? R.M., Montpelier, Vt. A: To remove bubbles from a crème brûlée base after pouring it into the baking dishes and before baking, run a blowtorch lightly and quickly over the mixture and the bubbles will disappear. Dr. Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, directing the Culinology® program, which blends culinary arts and the science of food. For more information about Culinology®, or to submit a question, contact Dr. Tenbergen at ktenbergen@csufresno.edu.