Baking Basics Chapter 42- Food & Nutrition Class

I. Ingredients for BakingA. Flour

1. Standard flour- only the endosperm of the whole wheat kernel.

a. Contains starch & proteinb. Gives structure to baked goodsc. Gluten- an elastic substance formed by the

protein in flour- the longer dough is mixed, the stronger the gluten becomes.

2. Kinds of Wheat Floura. All-purpose- a blend of hard & soft wheats1. bleached flour- has been chemically

treated to whiten its natural color

- self rising flour- has baking powder & salt added to it.

b. whole wheat flour- made from the entire wheat kernel

c. Bread flour- mix of wheat flour which has a higher gluten potential

d. cake & pastry flour- made of soft wheat which has a very fine, smooth texture.

e. specialty flours- flour made from other grains such as oats, buckwheat, potatoes, etc. 3. Storing Flour- keep in a cool, dry place in an air-tight container.

a. Whole-wheat flour should be refrigerated

B. Liquids- help develop gluten, aid chemical changes & moisturize baked goods.

1. Batter- has more liquid & less flour than dough

a. Pour batter- thinner & pourableex.- pancakes & cake batter

b. Drop batter- thicker w/ more flour & is able to be scooped with a spoon.

ex- cookie dough2. Dough- thicker with more flour than liquid

a. Soft dough- examples include yeast bread dough & rolled biscuits

b. Stiff Dough- pie crusts & rolled cookies (sugar cookies)

C. Leavening Agents- substances that trigger a chemical reaction that makes a baked product grow larger, or rise.

1. air- is added by beating/mixing/stirring air into the batter

2. steam- the heat of baking turns the liquid into steam causing the baked good to expand.3. baking soda- a chemical leavener that must

be used w/an acidic ingredient such as buttermilk4. baking powder- a combination of baking soda

& a dry acid (typically cream of tartar)5. yeast- a fungus that thrives on moisture &

warmtha. Feeds off of sugar to create carbon

dioxide

D. Fats- add richness & flavor to foods1. also helps to brown crusts & to tenderize baked goods. 2. examples include- butter, milk fats, oils

E. Sweeteners- add flavor, tenderness & help with browning

1. granulated sugar- regular crystalized sugar2. confectioners sugar- powdered sugar

- has been crushed & a little cornstarch is added3. brown sugar- granulated sugar that is coated in molasses4. corn syrup- made from the sugar starch of corn

F. Eggs- add flavor, color, richness & tenderness to foods