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Principles of Baking

Principles of Baking. Different Ingredients have specific purposes. Flour- provides protein and starch This forms the structure of baked goods Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur

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Principles of Baking

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  1. Principles of Baking

  2. Different Ingredients have specific purposes • Flour- provides protein and starch • This forms the structure of baked goods • Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur • Water, milk, fruit or vegetable juice, yogurt, and sour cream

  3. Ingredient functions • Leavening agents • Baking powder- makes products rise by causing air or gas to be trapped in the mixture. It this didn’t happen, products would be flat. • Fats and oils make products rich and tender, they also add flavor and help to brown the crust • Sweeteners- like sugar give flavor and help crust to brown.

  4. Ingredient functions • Eggs make baked products tender, add flavor and richness, and can help bind mixtures together • Beaten egg whites may be used as a leavening agent • Flavorings- chocolate, spices, herbs, and extracts such as vanilla and almond

  5. Dough, Batter, and Gluten • Dough- thick enough to be shaped by hand or cut into shapes (biscuits and cookies) • Batter- thin enough to be poured or dropped from a spoon (pancakes and MUFFINS) • 2 reasons for mixing ingredients as recipe states: • Distribute ingredients evenly • Develop gluten (elastic substance formed by the protein in flour) which forms structure to products • The more you mix the stronger gluten is formed

  6. How leavening agents work • Add air or another gas to the product, helping it rise • Trapped air • Steam • Chemical leavening- 2 types • Baking soda • Baking powder • They are not the same thing!

  7. Baking soda • Forms carbon dioxide gas when it’s combined with an acid. • Acids could include buttermilk, yogurt, and citrus juice

  8. Baking Powder • Combination of baking soda and a dry acid • Forms carbon dioxide when mixed with any liquid • The recipe doesn’t need to have an acid added • You can make baking powder from baking soda by adding 2 parts cream of tartar to 1 part baking soda

  9. Plan the lab tomorrow • Assign tasks and roles for blueberry muffins • Tomorrow you will have the class period to make muffins • This is a 1 day lab • Use time wisely

  10. Muffin Method • http://www.youtube.com/watch?v=nymbeW8fTJY

  11. On your own~ • Read pages 344-347 from the section of “Successful Baking” to the end of this chapter • Then answer the questions 1-5 on page 347

  12. Making Yeast breads • http://www.youtube.com/watch?v=A67zA45Cvpk

  13. Review It • DFN pg. 357 (1-6)

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