1 / 9

Principles of Baking

Principles of Baking. Discovering Foods Chapter 42 Page – 340. A. What Ingredients Do. 1. Flour a. provides protein & starch b. MAKE UP THE STRUCTURE i . all purpose flour, whole wheat flour, bread flour 2. Liquids a. help flour form structure

donaldsandy
Download Presentation

Principles of Baking

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Principles of Baking Discovering Foods Chapter 42 Page – 340

  2. A. What Ingredients Do 1. Flour a. provides protein & starch b. MAKE UP THE STRUCTURE i. all purpose flour, whole wheat flour, bread flour 2. Liquids a. help flour form structure b. makes possible CHEMICAL CHANGES / REACTIONS i. water, milk, fruit and veggie juices

  3. A. What Ingredients Do 3. Leavening Agents a. MAKE PRODUCTS RISE b. cause air or gas (CO2) to be trapped i. baking powder, baking soda, yeast, egg whites 4. Fats and Oils a. MAKE PRODUCTS RICH AND TENDER b. add flavor c. helps the crust to brown i. butter, oils, shortening, margarine

  4. A. What Ingredients Do 5. Sweeteners a. gives flavor b. HELP THE CRUST TO BROWN i. sugar, brown sugar, honey, powdered sugar 6. Eggs a. MAKE BAKED PRODUCTS TENDER b. add flavor and richness c. HELP BIND MIXTURES TOGETHER 7. Flavorings – a. Do not alter the structure, only the flavor b. vary per recipe chocolate, spices, herbs, extracts

  5. B. Dough, Batter & Gluten 1. Dough a. thick enough to be SHAPED BY HAND OR CUT INTO SHAPES i. cookies, biscuits, pie crusts, bread 2. Batter a. thin enough to be POURED OR DROPPED FROM A SPOON i. pancakes, muffins, cakes

  6. B. Dough, Batter & Gluten 3. Gluten a. ELASTIC substance formed by PROTEIN in flour b. forms the STRUCTURE of baked goods c. more mixing = STRONGER GLUTEN i. some products need strong gluten structure – bread, ii. some products do not – cake

  7. C. How Leavening Agents Work 1. Trapped Air – when… a. SIFT FLOUR b. creaming fat & sugar together c. beating egg whites – (meringues, French macarons) 2. Steam a. baked at HIGH TEMPERATURES – water turns to steam b. ex. Éclairs and cream puffs

  8. C. How Leavening Agents Work 3. Chemical a. 2 kinds – baking SODA & baking POWDER b. Powder and soda not the same thing i. baking soda forms CO2 gas when combined with AN ACID like lemon juice (cookies, some muffins) ii. baking powder – combination of BAKING SODA & A DRY ACID - CO2 gas when mixed with ANY LIQUID (some muffins, biscuits)

  9. C. How Leavening Agents Work 4. Yeast a. microscopic plant – gives off gas as it grows b. WARMTH, FOOD (sugar) & MOISTURE to grow c. distinct flavor i. bread, rolls, pizza crust, cinnamon rolls

More Related