Chapter 13 Creaming Gelatinisation Dextrinisation Caramelization

Mixing dry ingredients with wet ingredients all at once

Creaming fat/butter and sugar together until light and fluffy

Adding eggs at the very end of the process

Baking at a very high temperature immediately

Add flour, cream fat and sugar, add eggs, bake

Cream fat and sugar, add eggs, add flour, bake

Add eggs, add flour, cream fat and sugar, bake

Cream fat and sugar, add flour, add eggs, bake

Bind dry ingredients

Aid in gelatinisation of starch

Trap air during creaming

Provide sweetness

Eggs and sugar

Flour and liquids

Fat and sugar

Raising agent and flour

Gelatinisation

Dextrinisation

Raising agent

Fat coating gluten

Cupcake making

Food science reactions

Bread baking

Creaming method