Judge’s Guide for Foods and Nutrition Exhibits

Kansas State University Agricultural Experiment Station and Cooperative Extension Service 2 Contents Introduction...... 4 Judging Food Products...... 4 Conference Evaluation ...... 4 Food Safety...... 7 Alcohol...... 7 Home-Style Canned Quick ...... 7 Cakes...... 7 Cookies...... 10 Pie Pastry and Fillings...... 11 Pie Fillings...... 13 Biscuits...... 14 Rolled Biscuits...... 14 Dropped Biscuits...... 15 Loaf Breads...... 16 Muffins...... 17 Breads...... 18 Machine Breads...... 20 Gluten-Free Baked Goods...... 22 Evaluating Educational Exhibits...... 24 Food Gift Packages...... 24 Judging Scorecards...... 24

3 Introduction each product. First impressions may not always be accurate. A lopsided cake may be just as tender as Purpose of Food and Nutrition Exhibits a symmetrical one. Evaluate all factors carefully – appearance color, density, tenderness, texture, The purpose of 4-H food and nutrition ex- and flavor – before making a final judgment. The hibits is to provide an opportunity for 4-Hers to judge must be careful to not let personal likes and share what they learned in project work. When dislikes influence or bias evaluation. exhibits are judged, members have an opportunity to: Evaluate the product as you see it. Begin and end with a positive approach. Emphasize the 1. Be recognized for their efforts. strong points; make suggestions for improving the 2. Gain satisfaction from doing, striving and weak. Evaluate each product on its own merit. In learning. Kansas 4-H, compare the product to the standard, 3. Be inspired to do their best. not to other exhibitors’ products. This type of 4. Learn expected standards. judging is called the Danish System. Each exhibit is compared to the standard, and every exhibit is 5. Practice good sportsmanship and self con- awarded a ribbon as it meets the criteria for the trol. following ribbon color groups: Purpose of the Manual Purple outstanding on all standards Judging baked foods at county and state fairs Blue exceeds minimum standard, but may is a challenge. This manual contains guidelines and have minor flaws where improve- information that will assist judges in evaluating ments can be made products. It will also provide useful information for Family and Consumer Science professionals, proj- Red meets all minimum standards and ect leaders, parents and 4-Hers as they assist others, may have visible signs of needed or prepare and evaluate their own food products. improvements Judging Food Products White fails to meet minimum standards When you are asked to name a champion Judging food products requires a knowledge exhibit, of course you will need to compare exhib- and understanding of basic food science prin- its against each other. Most open class divisions ciples, good nutrition, sensory qualities of an use the American System. In this system, exhibits optimum product and the factors that contribute are compared to each other, and the top exhibits to the success or failure of the product. receive a different colored ribbon and are ranked This publication defines the standard for first, second, and third, or as deep as the superin- typical baked food products that you will find in tendent instructs you. Not all exhibits may receive most 4-H Foods and Nutrition divisions. Some a ribbon. counties now offer exhibitors the opportunity to exhibit perishable food products. It is important Conference Evaluation that safe food practices always be followed for Most 4-H divisions now use conference evalu- all exhibits, especially for perishable foods. Be ation as the preferred method of judging. This sure that cold foods are kept cold and hot foods requires the 4-H member to be present. If the hot. Standards for perishable foods are not read- member is not present, judge the product against ily accessible, but you should be able to adapt the the standard, and use a score card and written com- scorecard used at the Kansas State Fair, available ments to communicate your reasons for the placing. on the Kansas 4-H website (www.kansas4H.org), Conference evaluation is designed to increase for both perishable and non-perishable foods. the value of the 4-H judging experience for both Human judgment is individual and subjec- the 4-H exhibitor and the judge. The process tive. Therefore, in order to be fair and consistent involves an experienced and knowledgeable judge the judge must know the standard for evaluating 4 interviewing the 4-H member while evaluating • Finish with questions that “apply” to the real the project exhibit against a standard. world. “When would you serve this to Benefits to the Member: your family?” • Be sensitive to the member’s personality and • Improves communication and other life skills. needs. • Recognizes personal success and progress. • Use accepted standards to evaluate. • Encourages new ideas. • Explain the placing, giving suggestions for • Learns from the experience of the judge. improvements, if needed. • Explains personal goals and objectives of the When You Evaluate Baked Products project. Use your senses. • Describes methods and procedures used in the exhibit. • Look • Asks direct questions and gets firsthand • Touch information. • Smell • Develops empathy as a decision maker. • Taste Benefits to the Judge: • Look at the outside appearance of products — color, shape, and size. • Helps the member feel good about the proj- • Lift product for lightness and texture. ect. • Touch the crust and check for a velvety, • Shows the members that the exhibit is being moist surface. judged, not the member. • Cut it with a sharp, smooth-edged knife to • Finds out what the member wanted to observe grain. Cut a 1-inch slice of cake from achieve. near center. Cut biscuits laterally. Muffins are • Hears what processes were used to create the cut from top to bottom. exhibit. • Break off a piece to observe texture. Look at • Asks direct questions and gets firsthand it carefully for a fine grain. Touch it for soft- information. ness and lightness. • Provides a learning experience for the mem- • Smell it for a pleasant, characteristic odor. ber, parents and the public observing the • Taste a few crumbs for flavor and check the judging by making open comments about the mouthfeel. strengths and weaknesses of the exhibit, with recommendations for improvement. All judges should come prepared. A small straight-edged knife; a long, serrated knife; a hand Recipe for Conference Evaluation: towel or washcloth; and pencil are essential. Since water may not always be available or easily acces- • Get acquainted, introduce yourself; call the sible, bring a bottle of water. 4-H’er by name. Note: If much judging is done, unsalted crack- • Begin positively. ers, an apple, carrot sticks or a drink of tap water • Be friendly and encouraging. (not ice water) between samples helps clear the • Ask “sharing” questions. “How did you make mouth of definite flavors. Do not sip coffee, tea, or this?” other beverages, as they impart their own flavors • Ask “process” questions. “Was this hard to and impair judgment. do?” • Begin to ask questions that “generalize.” “What would you do differently?”

5 Terms Used in Judging

General Appearance: The shape, condition of Color: Appropriate for the product, pleasing to the the crust, color of the exterior surface and volume. eye. bright golden brown rich Shape creamy lustrous snowy white broken oval thin discolored normal speckled even round uneven dull off-color reddish brown flat symmetrical asymmetrical gray mottled deep chocolate thick irregular greenish pale Condition of top crust Moistness: Degree of moisture within the crumb. dry level rounded dry soggy ruptured pebbled sticky gummy wet peaked pocked sunken moist greasy Tenderness: Ease with which product can be cut, Exterior color broken, pulled apart. black golden brown spotted chewy tender burned gray rich elastic tough bright light brown yellow rubbery dark brown normal white discolored pale Flavor: Combination of taste and smell. dull practically no browning astringent flat salty bitter floury soapy Volume or size: Height, diameter or circumference bland mellow stale of a product. well blended nut-like average large small raw starch brisk eggy excellent medium uniform strong burned rich good poor rancid delicate scorched Lightness: Light in weight for size. yeasty buttery unbalanced well aerated flat compact sour fluffy dense heavy Mouthfeel or Consistency: Degree of firmness density, viscosity, fluidity, plasticity. Crumb: Interior portion of product. brittle grainy solid Texture: The size of the air cell and thickness of the crisp gummy stiff cell wall make up the “grain” of the baked product. crystalline liquid soft coarse grainy mealy crumbly pasty soggy fine harsh rough curdled rubbery tender flaky lacy velvety firm runny hard foamy frothy sirupy mealy gelatinous slimy thin tough

6 Food Safety with favorable storage conditions could lead to development of botulinum toxins. For the safety of all judges, food safety precau- In a K-State study on the survival of inocu- tions must be followed. For the State Fair, only lated C. sporogenes PA 3679, canned banana bread non-perishable foods will be accepted. No food was baked at a temperature of 177°C (350°F). item should require refrigeration. Those that do Even though this resulted in a highly desirable will be disqualified. product appearance, it did not result in a safe Perishable foods are those with egg custard product (totally free of inoculated Clostridium and cream cheese type fillings and frostings, or after storage) for human consumption, especially foods that require refrigeration. Examples include when baked products were stored under condi- cream or custard pies, breads with large amounts tions (35°C or 95°F) that favor spore germination. of fillings, and cream cheese frosting. They will When baked at higher temperatures to enhance not be allowed at the State Fair due to a lack of food safety, it formed an excessive crust, which refrigeration. These products have higher amounts made an undesirable consumer product. of dairy products and/or eggs that can support the The standard procedure (that people would use growth of microorganisms at room temperature or at home) for home-canned recom- warmer. Even though they are baked, they can still mends at 191°C ( 375°F) for 50 minutes. support microorganism growth at room tempera- Even though this treatment resulted in non- ture. Therefore, they need refrigeration for both detectable levels of sporeformers in uninoculated safety and quality. breads after 8 hours of storage at room tempera- County fairs with refrigeration facilities may ture, the practice of making canned breads and allow perishable type items. Check county fair cakes is not recommended. guidelines for more information. Source: Aramouni, F.M.; K.K. Kone; J.A. Craig; and D.Y.C. Fruit and pecan pies are acceptable. These Fung. “Growth of Clostridium sporogenes PA 3679 in products have high amounts of and/or acid Home-Style Canned Quick Breads.” Journal of Food Protec- to suppress the growth of microorganisms at room tion 57:882-886 temperature. German Chocolate cake frosting is also acceptable. Cakes Cakes can be divided into two categories: Alcohol shortened and unshortened. Foam, chiffon, Any food item made with alcohol (i.e. beer, sponge, and angel cakes are in the latter class wine, hard liquor, etc.) will be disqualified. Flavor- because they contain little or no added fat. Char- ing ingredients such as vanilla, almond extract, etc. acteristically, unshortened cakes contain a large are acceptable. proportion of eggs or egg whites, are leavened by steam and air and are baked in ungreased tube Home-Style Canned Quick pans. Unshortened cakes are extremely light and fluffy with good volume and an open, even texture. Breads In comparison, shortened cakes, or butter cakes as they were once called, are leavened by baking Home-style canned quick breads have been fea- powder and/or soda and acid, as well as steam and tured in popular magazines and promoted through air. They may contain a relatively large proportion mail order brochures and specialty shops. They of solid shortening or oil and are baked in almost are typically manufactured by small “home-based” any size and shape. Liquids, spices, flavoring and operations and the process consists of -baking other ingredients are varied to produce a wide as- a batter in a wide mouth glass jar. After baking, the sortment of shortened cakes. Typically, these cakes lid and ring are added to seal the jar. are somewhat heavier than foam cakes, yet well From a food safety standpoint, inadequate aerated with a moist, tender crumb and fine, even heat treatment of this type of product coupled grain.

7 Shortened Cakes Too much fat, sugar or leavening Characteristics of standard product Oven temperature too low Cake was moved during baking Appearance Pan too small for amount of batter Rounded top, free of cracks Underbaked Uniform, characteristic color throughout Not enough liquid crust and crumb Thin crust Tough crust or crumb High volume Too little fat or sugar Too much or egg Texture Overmixed after addition of flour Soft, velvety crumb Flour too high in protein Even grain Small, thin-walled air cells Sticky crust and noticeably shrunken Free of tunnels Too much sugar Moist, smooth mouthfeel Damp flour Not sticky Insufficiently baked Light — but not crumbly Incorrectly frozen and thawed

Tenderness Sugary crust Handles easily, yet breaks apart without dif- Too much sugar or leavening ficulty Ingredients not blended thoroughly Seems to “melt in the mouth,” offers no resistance when bitten Soggy Wrapped before completely cooled Flavor Underbaked Delicate, sweet flavor Too much liquid or ingredients with a high Well blended water content (ie., fruit, pumpkin, applesauce)

Problems with shortened cakes and causes Bitter taste Cracks on top Too much baking powder Too hot an oven at beginning of baking period Unpleasant flavor Batter too stiff Poor quality eggs or shortening Pan too narrow or deep Heavy, low volume Peak in center Poor quality shortening or shortening with no emulsifier Batter too stiff — too much flour Not enough leavening — gas lost before Too hot an oven at beginning of baking baking period Overmixed — air incorporated during Overmixed after addition of flour creaming is lost Fallen center Too much fat, sugar, liquid or flour Not thoroughly mixed after flour was added Not enough air incorporated during creaming

8 Insufficiently baked Too much batter for the pan Pan too small for amount of batter Incorrect temperature for baking (too low) Sunken Too little liquid Overlight, crumbly, coarse textured Too much sugar, shortening or leavening Too much leavening, sugar, or shortening Underbaked Oven temperature too low Fat and sugar insufficiently creamed Gelatinous layer at bottom of cake Undermixed — ingredients not blended Ingredients insufficiently blended thoroughly Foam or Unshortened Cakes Oil used instead of solid shortening Characteristics of standard product. Dry, tough Appearance Not enough fat, liquid, or sugar Thin, golden brown crust Egg whites overbeaten Uniform crumb color Overmixed after addition of flour Rough, slightly cracked top crust Overbaked Symmetrical Too much flour, egg or leavening Optimum volume Substitution of cocoa for chocolate with no increase in fat Texture Dull color Light in weight in proportion to size Poor quality ingredients Well aerated Low-grade flour Finer, even, oval-shaped cells with thin cell walls Tunnels and occasional large holes Sugary, slightly sticky crust Batter overbeaten Uneven distribution of Tenderness Not enough fat or sugar Moist Oven too hot Soft crust and crumb Failure to expel air when batter is placed in Delicate crumb that is easily broken apart pan Too much egg Flavor Pleasant, well blended Not symmetrical Not eggy Oven not level Problems with foam cakes and causes Pan not centered in oven Oven temperature not consistent Thick, hard crust Paper liner in pan wrinkled Too hot an oven Batter not distributed evenly in pan Baked too long Batter not cut through with knife to release air pockets Sticky crust Too much sugar Pale color Ingredients not blended thoroughly Shiny pan used 9 Damp flour various shapes. Dropped cookies are made from a soft dough that is dropped from a spoon or dipper Insufficiently baked onto a cookie sheet. They may or may not be flat- tened. Refrigerator cookies are made from a com- Tough crumb paratively rich dough that has been thoroughly Baking temperature too high chilled, then cookies are shaped into balls or sliced Overmixed from a roll. Pressed cookies are made from a rich, stiff dough extruded through a decorative die. Bar cookies may be cake-like or compact and chewy. A Coarse crumb stiff or thick batter is baked in a shallow pan and Underbeaten egg cut into bars or squares when cool. Undermixed Cookie dough should be easy to handle but Too hot an oven as soft as possible. The addition of too much flour causes dry, flinty, cracked cookies that have little Dark color appeal. Prepared and baked with care, all types of Inferior flour cookies can meet high standards. Not enough cream of tartar No-bake cookies can be made from ready- Wrong proportions — too much sugar to-eat cereals, oatmeal, chow mein noodles, nuts, raisins, or coconut, and held together with a cooked syrup. These cookies are generally made by Dry younger, beginning skill members. They may melt Egg whites overbeaten or become sticky or oily, depending on the recipe Too much flour and the weather. Too little sugar Characteristics of standard product Overbaked Too slow a baking temperature Appearance Uniform shape Heavy Even contour Air lost during mixing Uniform color Eggs not beaten to optimum volume Ingredients evenly mixed Cream of tartar omitted Texture Characteristic of type — soft or crisp Shrunken Too low a baking temperature Tenderness Too little cream of tartar Breaks apart easily when chewed Insufficiently baked Not crumbly or hard

Uneven appearance Flavor Ingredients not thoroughly blended in texture Pleasing, well blended Cookies Free of unpleasant or distracting flavors Problems with cookies and causes There are five main types of baked cookies — rolled, dropped, refrigerator, pressed, and bar Flour streaked or sheet cookies. Rolled cookies are made from a Too much flour used during rolling rather stiff dough that is rolled on a lightly floured Incorrect proportion of ingredients board to the desired thickness and cut out into

10 Improper measuring techniques Irregular size and shape Poorly mixed Dough improperly handled when placed on cookie sheet Dry or crumbly Wrong proportion of ingredients Pie Pastry and Fillings Incorrectly measured Pastry is a simple food system composed of Poor mixing techniques fat, flour, salt, and water. But, often a quality prod- Not enough liquid uct is not easily achieved. The key to success lies Overbaked in the technique used to mix and roll the dough. Ingredients must be handled delicately, not mixed too much or too little, if a high quality pastry is to Bottom crust too dark be prepared. Characteristics of standard product: Cookie sheet not centered in oven Dark cookie sheets used Appearance Rough, blistered surface with no large air Top crust too dark bubbles Too hot an oven Golden brown edges Overbaked Center of bottom and top crusts are light in color Excessive spread, loss of shape Not shrunken Cookies placed too close together on cookie Attractively shaped edges sheet Uniform thickness Dough too soft — too much liquid Dough placed on hot baking sheet Texture Layers are evident when pastry is broken Doughy, raw flavor Crisp and flaky Underbaked Not mealy Dough too stiff Tenderness Off flavor Cuts easily with a fork but holds shape when Rancid shortening, nuts, seeds (sunflower, lifted; not so tender that it falls apart poppy) or coconut Poor quality ingredients Flavor Too much baking powder Pleasant, bland Improper storage — causes cookies to be- No trace of burned, raw, or rancid flavor come stale or pick up other odors and flavors Problems with pastry and causes

Sticky, hard Lack of tenderness Too much sugar Insufficient fat Overbaked Protein content of flour too high (ie., bread Flour too high in protein flour) Fat not divided finely Tough Too much water Overhandled Dough overhandled during mixing and/or Too little fat or sugar rolling Too much flour used when pastry was rolled

11 Lack of flakiness (mealy or crumbly) Crust torn or broken — causes filling to run Too much fat underneath the crust Protein content of flour too low (i.e., cake Shiny pie pan used — causes crust to bake flour) too slowly Fat too warm when combined with flour Pie pan placed on baking sheet or aluminum Fat divided too finely foil — interferes with heat transfer Not enough water Oven temperature too low or time too short Self-rising flour inadvertently used Rancid Undermixed Poor quality fat Oil used instead of solid fat Meringue (a perishable product) Pale, dull color Appearance Too little fat Light brown on ridges Underbaked Too much water Volume Too much flour on pastry board Light Oven temperature too low Rolled too thick Texture Soft, cuts easily with knife; fine, uniform Shrunken cells throughout meringue Over handled Pastry stretched when placed in pan Flavor Dough not rolled to uniform thickness Sweet, mild, well-blended Unbalanced recipe Problems with meringues and causes

Burned Dark brown, burned peaks Overbaked Overbaked Too much sugar Smooth surface, not blistered Peaks too high Overhandled Too much flour used during rolling Pale Underbaked Uneven edge Too low temperature Crust not rolled in even circle Edges not carefully shaped Beads of liquid on surface Overbaked Large air bubbles Too low temperature Pastry not pricked before baking Pan too small for amount of dough — causes Shrinks from edges pastry to buckle Not sealed to edge

Soggy lower crust Sticky, gummy, tough Filling too moist Overbaked Cooked filling too hot when added Baked at too low temperature

12 Too tender Flows when cut Interior not baked long enough Mixture not heated long enough before yolk Meringue placed on cold pie filling is added In lemon pies, excessive heating after lemon Liquid collects at surface between filling and juice is added can cause thinning of starch meringue Egg whites underbeaten Grainy Meringue not baked long enough Burner too high Baked too high temperature Lumpy Cream of tartar omitted Not enough stirring Burned flavor Egg yolks not “tempered” Overbaked Cornstarch wasn’t combined with sugar and salt before adding water Raw flavor Underbaked Too thick, gummy, sticky Improper proportion of ingredients Pie Fillings Too much starch, egg yolk (Note: At the Kansas State Fair, only non-perish- Not enough liquid able pies are allowed to be exhibited. This includes Custard Fillings (a perishable product) fruit and pecan pies. Custard or meringue pies are not accepted.) Consistency Cream fillings are usually a custard base with Smooth both egg yolk and starch or flour used to thicken Firm, yet tender the mixture. Egg whites are usually reserved for meringue. Milk, water and/or fruit juice are typical Color liquids used. Custard fillings use the whole egg as Uniform the thickening agent and, milk as the liquid ingre- Yellow dient. A chiffon filling is often a mixture contain- ing egg yolk and gelatin as structural ingredients. Flavor The mixture is folded into egg whites then poured into the pie shell. The filling is refrigerated for Mild, sweet egg flavor two or three hours. Fruit fillings usually consist Problems with custard fillings of fruit, fruit juice, sugar, and a thickener such as flour, cornstarch and/or tapioca. Too thin Cream Fillings (a perishable product) Underbaked, too much sugar

Consistency Tough Smooth, holds soft shape when sliced Baked too long, too much egg in proportion to other ingredients Flavor Porous Pleasing, well blended Baked too long Characteristic of ingredients Problems with cream fillings Weeping Too thin Baked too long Not enough starch or egg yolk 13 Problems with fruit fillings Baked filling not cooked enough before mov- ing to baked crust Gummy Too much thickening agent Filling broken Too high proportion of tapioca Poor technique in transferring custard to crust Too firm Too much thickening agent Flecks of yellow and white Not adequately mixed Too thin Chiffon Fillings (a perishable product) Not enough thickening agent Too much sugar Consistency Rigid when cut, but tender, light, airy, smooth Filling spills out on crust Problems with chiffon fillings Oven temperature too low Insufficient sugar and/or fruit Lumpy — due to egg yolk Insufficient thickening Egg yolk mixture heated over too high heat Too much sugar Not stirred adequately Upper crust shrinkage, or not sealed Didn’t use double boiler Excessively sweet, with little fruit flavor Lumpy — due to gelatin Too little fruit and fruit juices in proportion Gelatin not prepared properly before adding to sugar to egg yolk mixture Spices cover fruit flavor Soft, flows when cut Too much spice Egg yolk mixture not heated sufficiently Pie not chilled Biscuits Recipe doesn’t contain enough thickening There are two basic types of biscuits — rolled and dropped. Both are leavened by baking powder Heavy and contain similar ingredients but differ in the Egg whites not beaten sufficiently proportion of liquid and method of preparation. As Poor folding technique a result, the appearance and texture of the two are dissimilar. Tough, rubbery Characteristics of standard product Proportion of egg yolk/gelatin too high Rolled Biscuits Fruit Fillings Appearance Consistency Cylindrical Tender Pale, golden brown top crust Softly holds shape Even height Creamy white crumb with no brown or yel- Appearance low flecks Filling retained in pie Evenly contoured Flavor Straight sides and flat, fairly smooth top Good fruit flavor Uniform size 14 Free of excess flour Too much liquid or flour

Texture Pale crust Small, uniform gas holes Too slow an oven Relatively thin cell walls Underbaked Crumb peels off in sheets, flakes or layers Flour on surface of biscuit

Tenderness Misshapen, uneven Crisp yet tender outer crust Cutter twisted during shaping Crust and crumb offer little resistance to bite Dough not uniform in thickness Light and moist Uneven browning Flavor Uneven shape Bland, mild Uneven heat No bitterness or rancidity Flat, heavy Dropped Biscuits Not enough leavening Appearance Underbaked Pale, golden brown top crust Too much flour or liquid White crumb Improperly mixed Slightly pebbled surface Coarse, uneven cells Straight or gently sloped sides Too much leavening Texture Underbaked Less uniform, larger gas holes than kneaded Ingredients inaccurately measured biscuits Undermixed Slightly thicker cell walls Harsh, dry crumb Tenderness Dough too stiff Crisp, tender outer crust Overbaked Crust and crumb offer little resistance to bite Bottom crust too dark Flavor Baked on darkened pan Bland, mild Problems with biscuits and causes Hard crust Too close to heating element in oven Not flaky Baked too long Not enough shortening Too high a temperature Shortening under- or overmixed with flour Underkneaded Crumbly, oily Too much fat Tough Lack of fat Yellow specks Overhandled Uneven distribution of soda or baking powder

15 crust. When baking is too rapid, a cracked Floury surface top crust and a more solid crumb will result. Too much flour used when or rolling 2. Using long, narrow pans will result in a loaf with a crease or small crack on top. Consis- Low volume tency of batter will influence the depth of Improper manipulation crack. Batter touching the pan bakes first. As batter warms to baking temperature, it thins Not enough leavening, or leavening not effec- and allows a film of fat and sugar to run tive, not fresh toward the center of the crust; thus a shiny Ingredients inaccurately measured line or a sticky crack forms down the center Wrong time and temperature of the loaf. 3. A crack forms because the unbaked batter Doughy under the crust “erupts” when the leavening Underbaked agent reacts. Baking hints to prevent cracked crust Bitter or soapy Too much leavening 1. Preheat oven to 350° F and bake quick bread as soon as mixed. Ingredients not blended thoroughly 2. Preheat oven to 375° to 400° F. Cover quick Rancid bread and allow to stand at room tempera- ture 20 to 30 minutes before baking. Poor quality fat 3. Tent a piece of heavy foil over the top of the Loaf Breads loaf pan filled with batter. Allow foil to re- main until batter rises and begins to brown, Fruit or nut loaf breads are fast and easy to then remove foil carefully so that you do not make. The ingredients, method of mixing, and bak- touch the soft crust. This keeps the top moist ing technique are similar to those used for muffins. and prevents a heavy crack from forming. Some quick bread recipes are made by the cake method. Interesting variations are made by adding Characteristics of standard product nuts, fruits, cereals, and other . Appearance Quick breads are not always baked in loaf pans. Even contour, no “lip” at upper edge of loaf For example, corn bread and Irish are Rounded top baked in shallow pans, spoon breads in casserole dishes or layer cake pans, Sally Lunn bread in a May have a center crack tube pan, and Boston may be baked in Evenly browned top and bottom crust loaves or steamed in covered cans or special molds. Uniform crumb color Cracks in the crust are typical of quick breads Well-distributed nuts and fruit and do not necessarily indicate an unsatisfactory product. Products should not be scored down Texture because of cracked tops. An explanation of why Relatively fine crumb cracks form and hints to prevent them are given Uniform grain below. Free of large tunnels Reasons for cracked crust Moist 1. The large mass of batter in the loaf pan heats Not mealy or crumbly slowly. Therefore, it is desirable to allow time for the leavening agent to react, and an Tenderness increase in volume to take place, before the Crisp, tender crust crust sets. The result is a smooth, rounded

16 Firm but delicate crumb Too much fruit

Flavor Flat flavor Pleasant Too little salt Characteristic of the variety of loaf bread Muffins Problems with quick loaf breads and causes Muffins come in many varieties. Each has its Low volume own special characteristics. Plain muffins, sweet Inaccurate measuring techniques muffins, cereal muffins, and fruit or nut muffins Too little leavening differ in appearance, texture and flavor. When Too much liquid or flour setting standards for muffins the type should be considered. For instance, a bran muffin differs from Insufficiently mixed a plain muffin, yet general standards for quality can Fry line edge because sides of pan were greased be applied.

Crumbly, dry Characteristics of standard product Overbaked Appearance Too little liquid or fat Rough, pebbled surface Too much flour Golden brown top crust Even contour, slightly rounded top — Compact, heavy no peaks Underbaked Wrong type of flour Texture Too much flour Fairly large gas holes uniformly distributed Free of long, slender tunnels Coarse textured, irregular grain, tunnels Medium thick cell walls Too little fat or sugar Overmixed Tenderness Little resistance when bitten and chewed Tough Too much flour Flavor Overmixed Bland or slightly sweet Problems with muffins and causes Peaked Too much batter in pan Pale Overmixed Too little batter in muffin cup Overmixed Heavily crusted Too cool an oven Too close to heating element of oven Baked too long Unevenly browned Too high an oven temperature Too hot an oven Oven does not heat uniformly Soggy Pans filled too full Wrapped while warm Wrong proportion of ingredients, too much Underbaked baking powder or sugar

17 Undermixed Too brown Too much flour Incorrect time and temperature Too much sugar Waxy, shiny Egg and milk insufficiently mixed Peaks Pans filled too full Flat flavor Overmixed Too little salt Insufficient leavening Batter too stiff Gray interior Oven temperature too high or uneven Too much leavening Dropped from spoon held too high above the Yellow spots pan Ingredients insufficiently blended Tough, elastic Cracked Too much flour Wrong-sized pan Too little fat or sugar Too high an oven temperature Overmixed Sticky Compact High proportion of sugar or sweetener, Wrong time and temperature oil in recipe Improperly mixed Insufficient leavening Yeast Breads Too much flour or liquid Standards of quality are easily established for dinner rolls and plain loaves of bread because there Irregular grain, tunnels is little variety in the ingredients used and the Overmixed physical characteristics of the product. The formula Too much liquid is usually relatively lean (contains little or no fat or Inaccurately measured eggs) compared to a sweet dough. Sweet rolls and Too little fat or sugar coffee cake are made from a rich, soft dough that contains more eggs, fat, and sugar than the dough Smooth crust used for loaves of bread. Overmixed The process of making speciality yeast products and a loaf of bread are similar. Adequate develop- Hard crust ment of gluten either by kneading or beating is Baked too long essential for a satisfactory product. When a no- knead or batter bread is made, the thin batter is Oven temperature too high mixed quickly and thoroughly without kneading. Too close to heating element in oven The batter is left in the mixing bowl for rising or placed directly in the baking pans. Characteristi- Harsh, dry crumb cally, batter breads have a more open grain, lacy ap- Batter too stiff pearance and uneven surface than kneaded breads. Too much flour A great variety of breads is possible by add- Overbaked ing nuts, fruit, raisins, spices, herbs, and seeds; by substituting speciality flours for part of the flour; Rough surface, sharp edges by shaping the dough in different ways; and by 18 using various toppings and garnishes. Rolls from plain bread dough can be baked quickly in an oven Heavy, poor volume at 425 °F. However, rich doughs are baked at lower Low-grade flour temperatures, 350° F to 375° F, to prevent excessive Too large proportion of low-gluten flours browning of the crust. Insufficiently proofed Characteristics of standard product Too cool while rising Appearance Under kneaded Golden brown crust Yeast killed Good volume with even height Collapsed, because over-proofing weakened Well shaped the gluten Symmetrical Poor distribution of ingredients Smooth, unbroken top surface Crackled crust Loaf should have a shredded border (break Insufficiently fermented and shred) along one side Cooled too rapidly Characteristic crumb color, uniform through- out Bulged, cracked crust Free of flour streaks Too stiff a dough Texture Uneven heat during baking Even, moderately fine grain Insufficiently proofed Slightly elongated cells Thick crust Porous, honeycomb-like texture Baked too slowly Free of large air pockets Light for weight Tough crust Thin, even, crisp, tender crust Insufficiently proofed Free of flour “line” Low-grade flour Risen dough over-handled Tenderness Moist, silky crumb with a tender but elastic Pale crust quality Too slow an oven Underbaked Flavor Too much salt Pleasing, well blended Dough became dry during rising Fairly bland Too little sugar Nut-like or wheaty Free of sour or yeasty taste Dark, dull crumb Problems with yeast products and causes Under- or over-proofed Uneven shape Wrong temperature while rising Dough improperly shaped Too cool an oven Crowded oven Old or stale yeast Too much dough for pan Tough crumb Insufficiently proofed Too much salt — retards fermentation

19 Streaked loaf instruction manual and/or view the video that comes with your machine. Each machine is unique. Poorly mixed Accurate liquid and dry measurements are es- Addition of flour during molding sential. Spoon flour into a standard dry ingredient Surface of dough became dry before shaping measuring cup and level off. Measure liquids in a transparent liquid measuring cup and read mea- Crumbly loaf surements at eye level. Weak flour Open the lid and touch the dough after the Use of variety flours first five minutes of the mixing cycle. If necessary, Excessive or insufficient proof add more liquid or flour. A perfect dough is soft to the touch, slightly sticky, and nearly cleans the bot- Coarse-grained tom of the bread pan. Place ingredients in the pan Inferior yeast in the order suggested by the instruction manual. It is imperative that the yeast not touch the liquids or Salt omitted the salt when using the delayed baking feature. Low-grade flour The ideal temperature for ingredients is room Fermented too long or at too high a temperature. Some bread machines have a preheat temperature cycle that brings ingredients to the proper tempera- Under-kneaded ture. If the machine doesn’t have a cool-down or Not enough flour keep-warm cycle, remove the loaf promptly and cool Too cool an oven on a wire rack to prevent a soggy crust. Room tem- perature, drafts or humidity may affect the results. Yeasty, sour or bitey flavor Flour Poor yeast or flour Fermented too long Bread flour is recommended for use in bread machines. Because bread flour has greater protein Too high a temperature while rising content and gluten strength than all-purpose flour, Too little sugar the resulting loaf usually has greater volume and is Baked too slowly or incompletely finer-textured. Add wheat gluten to improve loaf volume and texture in recipes using whole wheat, No break and shred rye, or other whole grains. Use 1 to 1½ teaspoons Dough not rolled and shaped properly before wheat gluten to each cup of whole grain flour. An placed in pan equal amount of additional water may be needed. Machine Breads The standards for breads made using the bread Instant, active dry and yeasts machine should be the same as handmade breads. are available for use in bread machines. Consult Of course, you will have to allow for the “mixer” the manual for recommendations. Bread machine hole that is left in the bottom of the loaf. The fol- yeast is specially made for use in bread machines. lowing information provided by the Wheat Foods Check the yeast’s expiration date for freshness. It Council will give you some additional informa- is economical to buy yeast in larger quantities, so tion as you evaluate machine breads and conduct place yeast in a sealed bag and refrigerate or freeze. conference evaluation with exhibitors. More tips Bring the amount needed to room temperature and troubleshooting solutions can be found from before using. Red Star Yeast at https://redstaryeast.com/ and Sweeteners and Salt Fleischmann’s at http://www.breadworld.com/. White and brown sugar, honey, and molasses Operation may be interchanged successfully. Do not use artifi- Before using the bread machine, read the cial sweeteners because they do not provide food for 20 the yeast. Never eliminate salt because it adds flavor, Refrigeration stales bread. Store bread in a sealed acts as a growth inhibitor for yeast and strengthens container at room temperature or freeze. the dough structure. Salt substitutes are not recom- Troubleshooting mended because they give the bread an off-flavor. Liquids and Eggs Collapses after rising Too much yeast or liquid The temperature range of liquid is 75° to 85° F Too little flour for automatic bread machines. Check with a ther- Used quick-rise yeast mometer. It may be necessary to decrease liquid slightly in humid weather. Milk, buttermilk and Too much dough for pan water may be interchanged equally. Water gives Liquids too hot a crisp, lighter crust; milk gives a softer, browner crust. Liquid milk can be replaced with nonfat-dry Too dry milk. Use an equal amount of water as the milk, Too much flour and about 3 to 4 tablespoons of milk powder per Not enough liquid cup of water. When using the delayed baking feature, always Crust too brown use milk powder. Add it with dry ingredients and Use a lighter setting keep away from liquids. Reduce the amount of Remove loaf a few minutes before baking water in equal proportion to the amount of fresh cycle completes milk added. For food safety, never use perishable ingre- Loaves don’t raise dients — such as fresh milk, meat, eggs, cheese, Too little yeast yogurt, orange juice and vegetable purees — with Too little liquid the delayed baking feature. Egg substitutes may be used instead of eggs. Yeast not fresh Increase sugar and water Fats Ingredient temperature wrong Most breads contain a small amount of fat. Fat Use bread flour keeps bread tender and fresh, and aids in browning. Machine calibration is off Vegetable oil, solid shortening, butter, or margarine may be substituted in equal proportions. Loaf touches lid Tips Check amount and/or type of yeast Water temperature incorrect Lemon juice or vinegar may help improve the structure of the loaf. Use one teaspoon per loaf. For Use more salt high altitudes, some experimentation is required Reduce sugar because the dough may rise faster. You may need to reduce the amount of yeast, sugar or flour, or add Loaf has uneven or rough top liquid or gluten. Consult your manual. When add- Not enough liquid ing oats, multi-grain cereal, or cornmeal, soak in the liquid for about 5 to 8 minutes. Bulgur, cracked Loaf too moist wheat or whole wheat berries need to be softened Remove from pan sooner by cooking or soaking to keep them from scratch- Use a darker setting for longer bake time ing the pan. To adapt your favorite bread recipe for the Flour clumps on crust bread machine, first start with the amount of flour During kneading cycle, push flour clumps the machine needs, then calculate the other in- into dough with rubber spatula gredients. Do not exceed the capacity of the pan. 21 Poor color Gluten-free baking can be a trial-and-error process. Here are some tips that can help achieve Not enough sugar successful results. Add milk, liquid or dry Source: Grains of Truth about Bread Machines, adapted by To Increase Nutrition permission from Cindy Falk, Kansas Wheat Commission and Wheat Foods Council, revised 2005 • Use a variety of gluten-free flours in combi- nation to maximize nutrition (Table 1). Gluten-Free Baked Goods • Use whole grain or enriched, gluten-free flours (vitamins and minerals have been Baking without gluten (as found primarily in added). wheat flour) can be challenging because gluten contributes important properties to various types • Substitute up to ¼ cup ground flaxseeds plus of baked products like cookies, cakes, pastries and ¼ cup water for ¼ cup flour in a recipe (flax breads. Gluten development is not as important for will absorb more moisture). cookies as it is for cakes, so gluten-free flours can To Increase Moisture be substituted with similar results. Cakes and other types of batter-based products, like pancakes, need • Add gelatin, extra egg or oil to the recipe. gluten for its gas-retaining ability that produces • Honey or rice malt syrup can help retain a light and airy interior structure and a tender moisture. crumb. • Brown sugar often works better than white. Recipes calling for 2 cups of flour or less are • Dough enhancers improve tenderness and more successful with gluten-free flour products. staling resistance. Those that use cake flour are easier to adapt as well, because that type of flour contains lower amounts To Enhance Flavor of gluten. White rice flour and starches can be stored in the pantry. But because of a higher fat • Add chocolate chips, nuts, or dried fruits. and protein content, whole grain flours and meals • Double the amount of spices. should be purchased in smaller quantities and To Enhance Structure stored in refrigerator or freezer to prevent rancid- ity. Some types of flours are flour blends. Flours • Use a combination of gluten-free flours and with stronger flavors would make up no more than mix together thoroughly before adding to 25 to 30 percent of the total blend and should be other ingredients. balanced with neutral flours and starches. It is not • Add dry milk solids or cottage cheese into advised to use stronger flavored flours, such as bean recipe. flours, in delicate recipes. A higher percentage of these flours may be used in baked goods that in- • Use evaporated milk in place of regular milk. clude nuts, chocolate, or a high level of spice. Flour • To reduce grainy texture, mix rice flour or blends for quick breads often contain ½ teaspoon corn meal with liquid. Bring to a boil and xanthum gum per cup of flour while yeast breads cool before adding to recipe. require ¾ teaspoon per cup. • Add extra egg or egg white if product is too Wheat/gluten-free flour dough will be stickier, crumbly. heavier and softer than regular wheat flour dough • Do not over beat; kneading time is shorter because there is little to no elasticity to the dough since there is no gluten to develop. without the gluten. For these reasons, using a • When using a bread machine, use only one batter beater, not a dough hook, and a heavy-duty kneading cycle. stand-up mixer to beat extra air into the dough and help blend it thoroughly. Leavening • Starch flours need more leavening than wheat flours. 22 • Rule-of-thumb: start with 2 teaspoons baking Troubleshooting powder per cup of gluten-free flour and adjust For bread machine breads downward as need for altitude. • If baking soda and buttermilk are used to Bread top craters leaven, add 1⅛ teaspoon cream of tartar for Too much liquid, add more flour mixture 1 each ½ teaspoon baking soda used to neutral- tablespoon at a time ize acid. • For better rise, dissolve leavening in liquid Bread top mushrooms before adding to other ingredients or add a Too much yeast, reduce by ½ teaspoon little extra baking powder. Texture/Lightness Bread top rough Not enough liquid. Add more, 1 tablespoon • Sift flours and starches prior to measuring. at a time. Combine and sift again (together) after mea- Not enough sugar. Add more, 1 tablespoon suring to improve the texture of the product. at a time. Another option is to add more • Hold gluten-free dough at least 1/2 hour (up cornstarch to the flour blend. to overnight) in the refrigerator to soften and improve the final texture of the product. Bread underbaked • In products made with rice flour or corn Adjust bread machine cycle. meal, mix with the liquid called for in the Bake in conventional oven. recipe. Bring to a boil and cool before adding Bake in smaller pans. to recipe to help reduce grainy texture. For cookies Baking Pans and Utensils Cookies spread • Bake in smaller-than-usual portions at a lower temperature for a longer time (small Refrigerate dough loaf pans instead of standard size; use mini- Use shortening or part shortening muffins or English muffin tins instead of Butter temperature should be at room tem- large muffin tins). perature • Use dull or dark pans for better browning. Bake on parchment paper lined cookie sheets • Keep a separate sifter to use with gluten-free flours to prevent crosscontact with gluten. Use cool cookie sheets to slow spread

Freshness Browning of cookies • Gluten-free baked goods can lose moisture Dark cookie sheets make darker cookies and quality quickly. Wrap them tightly and Baking too long. store in the refrigerator or freezer in an air- Real butter browns best tight container to prevent dryness and staling. For muffins and quick breads • Refrigerate all flours for freshness and quality but bring to room temperature before mea- • For more height, use a mixer to add more air suring. to batter. Sources: Gluten-Free Baking, Colorado State University, 2017. https://extension.colostate.edu/docs/pubs/foodnut/09376. pdf 4-H Foods Judging Guide, University of Nebraska-Lincoln Extension. https://food.unl.edu/documents/4-H%20Foods%20 Judging%20Guide%202012.pdf 1,000 Gluten-Free Recipes. Carol Fenster. John Wiley & Sons 23 Evaluating Educational Food Gift Packages Exhibits This class is growing in popularity at many counties and at the Kansas State Fair. The purpose See the scorecard on the state 4-H website, of the class is to provide exhibitors an opportunity which describes the standards for educational to demonstrate citizenship, food safety, creativity, exhibits. These criteria can be applied to posters or and food science skills. Many advanced members free-standing exhibits. The message should make a use this as a way to broaden their foods and nutri- strong connection to some aspect of the Foods and tion learning experiences. In their desire to ex- Nutrition project. periment, they may, however, choose some unsafe Judges and members should be aware of products or techniques. Some 4-H’ers have picked copyright issues. According to the 4-H Division of up ideas from popular magazines, websites, or craft the Kansas State Fair premium book, “Exhibitors books for making “fad” food products. These may should avoid using copyrighted materials whenever not be safe food choices. possible by originating his/her own work. Exhibi- No alcoholic beverages will be accepted in the tors should use with caution a copyrighted and/ gift package class. See the Kansas State Fair Foods or trademarked product or service (a brand name, and Nutrition Evaluation score card on the State label or product). The intent of using the copyright 4-H website for the evaluation standards for this or trademark materials for educational purposes class. Gift packages should be food products ap- such as an exhibit, educational poster/display or propriate for human consumption. public presentation is acceptable under the Fair Use (legal use) provision. Fair Use is a provision of All items exhibited within the gift basket must the current copyright law that allows reproduction conform to the rules and regulations of the foods without payment or permission of limited portions division. The entry form must include the recipe, of a copyrighted work for educational and other the intended use for human consumption, and public interest purposes. Regardless of the Fair Use food safety precautions taken during and after provision, the inference that a specific name brand preparation. Entries will count as non-perishable product is good or bad inherently or through com- food products, not as an educational exhibit. parison must be done cautiously, using acceptable research/comparison methods and have a disclaim- Judging Scorecards er that the conclusions are those of the participant All scorecards for the Foods and Nutrition and not those of K-State Research and Extension. project can be found on the Kansas 4-H website at A copyright and trademark are legal methods used www.kansas4h.org by writers, artists, corporations and others to pro- tect their original work. Protected items may range from books to music, logos to computer graphics. Copyrighted and/or trademarked materials used in banners, displays, demonstrations, posters or other activities for endorsement or promotion instead of educational purposes will be disqualified and will not be displayed or receive ribbons or premium. The use and inclusion of specific brand names for educational purposes does not imply endorsement or refusal by the Department of 4-H Youth De- velopment, Kansas State University Agriculture Experiment Station and Cooperative Extension Service or the State of Kansas.”

24 Table 1: Profiles of Alternative Grains and Pseudo-cereals: Gluten-free Flours and Starches Type Characteristics Pseudo-cereal native to South America Higher in protein, fiber and iron than most grains Amaranth Provides structure and binding capability Pleasant, peppery flavor Best used in combination with other gluten-free flours Arrowroot Used as thickener and in baking similarly to cornstarch Legume flours include fava beans, garbanzo beans, soybeans Good source of protein and fiber Bean/Legume Best used in combination with other gluten-free flours to balance taste and texture Bean flours complement sorghum flour Nutritious grain rich in B-vitamins, magnesium, dietary fiber and antioxidants Buckwheat Strong, somewhat bitter flavor Best used in pancakes or yeast breads in combination with neutral gluten-free flours Like flax, ground chia seeds can add nutritional value to baked goods Chia (Salba) Neutral in flavor Corn flour Used in breads, waffles, and tortillas Corn meal Used in spoon breads and baking powder-leavened breads Corn starch Works well in combination with tapioca starch Ground flax seeds increase nutritional value High in soluble fiber which allows gel formation; retains moisture and gives spongy Flax texture to baked goods Nutty, bold flavor Adds color to baked goods Powdery consistency, color similar to cornmeal Millet Delicate, sweet flavor Suitable for use in and muffins Milled from a grass native to Montana Montina (Indian rice grass) High in fiber and protein Nut flours include almond, pecan, walnut, hazelnut, filbert, and chestnut Nut Contribute flavor and nutrition to baked products Best used in combination with other gluten-free flours to balance taste and texture Pseudocereal native to South America Good source of protein, folate, copper and iron Quinoa Mild, slightly nutty flavor Suitable for cookies, cakes and breads Neutral flavor Potato flour Blends well with stronger flavored flours Provides a light consistency to baked products Potato starch Helps retain moisture, combines well with eggs Bland flavor, low in fiber and nutrients Comes in brown, white and sweet varieties Best used when combined with other gluten-free flours and binders or gums Rice, Rice bran Neutral flavor Sweet rice flour is used in pie crusts and as a thickener Tropical cereal grass native to Africa Sorghum (milo) Sweet, nutty flavor Best when used with other neutral gluten-free flours and gums Small cereal grain native to Africa Taste similar to hazelnuts Teff Very high in nutrients Ability to gel makes it a good thickener Starchy, sweet flavor Tapioca Adds chewy texture to breads Used in blends to improve color and crispiness of crusts 25 Notes

26 Notes

27 Revised by Karen Blakeslee, M.S., Extension Associate, K-State Department of Animal Sciences and Industry.

Originally Developed by: Patricia Redlinger, Graduate Student, Foods and Nutrition and Karen P. Penner, Extension Specialist, Food Science

Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. Publications from Kansas State University are available at: http://www.bookstore.ksre.ksu.edu Date shown is that of publication or last revision. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Karen Blakeslee, Judge’s Guide for Food and Nutrition Exhibits, Kansas State University, March 2019.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service 4H488 rev. March 2019 K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, J. Ernest Minton, Interim Director.