Baking Basics Chapter 44 Objectives Describe basic baking ingredients Explain the effects of...

Baking Basics

Chapter 44

Objectives

• Describe basic baking ingredients• Explain the effects of different baking ingredients• Explain how to choose and store baking

ingredients• Suggest ways to lower fat and sugar in recipes

for baked goods• Describe and demonstrate basic techniques that

are part of the baking process

Key Terms

• Active dry yeast• Bleached flour• Brown sugar• Compressed yeast• Confectioners’ sugar• Gluten• Granulated sugar

• Hot spot• Leavening agent• Preheat• Proofing• Quick-rising yeast• Self-rising flour• Unbleached flour

Functions of Sugar

1. Adds flavor2. Aids in browning3. Tenderness and Moisture4. Increases volume

incorporation of air into fat during creaming (mixture of fat & sugar)

Types of Sugar and Storage

• Granulated sugar

• Confectioners’ sugar

• Brown sugar

– Store all sugars in a cool dry place. Keep brown sugar tightly sealed to avoid hardening.

Leavening AgentsFunctions: Makes product light & porous

1. Yeast

2. Baking powder

3. Baking soda

By the formation of gas, air, steam, and carbon dioxide.

Types of flour & Protein Content

• Whole wheat (hard)• Bread (hard)• All-purpose• Pastry (soft)• Cake (soft)

• 14%• 11%• 10%• 9%• 8%

Refined, Enriched, and Whole-Grain Breads

• Germ:.• Endosperm:.• Bran:.

• Refined and enriched are made from Endosperm only

Function of Flour

Gives structure to baked goods.

Gluten - protein portion of flour with elastic characteristics necessary for the structure of most baked products.Gas becomes trapped in protein/gluten during baking and expands. The mixture stretches & volume increases.

Starch – strengthens product through gelatinization

Non-wheat flours

• Rice

• Rye

• Soy

• Buckwheat

• Triticale

• Potato

Function of Fat in Baked Goods

1. Contributes to flavor & richness

2. Adds flakiness

3. Interferes with gluten development increasing tenderness of product

4. Increases volume

5. Type of fat determines flakey vs. tender

Function of Liquids in Baked Goods

Usually milk, water, or juice…

- Hydrates protein/starch

- Activates leavening agent

- Disperses other ingredients

- Contributes color and flavor

Function of Eggs

1. Contributes nutritive value

2. Provides structure by means of coagulation

3. Acts as an emulsifier

4. Leavening agent (example: egg foams)

Function of Salt

• Provides flavor

• Required in yeast breads

Preparation of Quick Breads

• The basic ingredients of any bread are: – Flour – Water or another liquid– Possibly salt – Leavening agent such as: baking soda or

powder

• Quick breads usually contain added fat, eggs, and sugar.

Varieties of Quick Breads

• Pour Batters

• Drop Batters

• Soft Doughs

• Stiff Doughs

Preparation of Quick Breads

Muffin Method

• Sift dry ingredients together

• In a separate bowl, mix wet ingredients together.

• Blend wet & dry ONLY until moist (should be lumpy)

• ****Minimizes gluten development

How can you tell when baked goods are done?

Usually bake between 350 - 450 F • Volume becomes higher • Outsides become brown

Testing & Removal • Color & time • Toothpick test

– Remove immediately & cool on wire rack

What happened to muffin B?

Biscuit Method

• Sift dry ingredients

• Solid fat cut into dry ingredients

• Milk added and stirred

• Knead gently 8-10x

• Roll on a floured surface & cut

• Place on ungreased pan