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Functions of Ingredients

Functions of Ingredients. Why do we need to know how each ingredient functions?. To learn how each ingredient contributes to our success as a chef! To help identify what happened when baked goods fail!

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Functions of Ingredients

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  1. Functions of Ingredients

  2. Why do we need to know how each ingredient functions? • To learn how each ingredient contributes to our success as a chef! • To help identify what happened when baked goods fail! • Because the best baked goods depend on a precise combination of flour ,liquid ,leavening agents,fats,sugars and flavors

  3. Flour • Makes up the structure of baked products • Liquid + flour = GLUTEN. When kneaded, develops elastic mesh-air bubbles • Gluten – an elastic substance formed by the protein in flour ( strongest in yeast breads) • Fats and sugars help prevent gluten formation • Most baked good contain all purpose flour

  4. Sweeteners • Adds flavor and tenderness! • Aids in browning • Holds moisture • Prevents gluten from forming

  5. Sweeteners • Granulated • White table sugar made from sugar cane or beets • Molasses • By product of the sugar refining process

  6. Brown sugar: • Granulated sugar with molasses added • Corn Syrup: • Mixture of dextrose and water (available in light and dark)

  7. Salt • Strenthens gluten and enhances flavors • Controls (slows down) the growth of yeast when making yeast breads

  8. Eggs • Emulsifies (makes it a smooth and even texture in the finished product) • Binds (keeps batters from separating) • Adds flavor, richness, gives tender texture • Leavening agent

  9. Fats & Oils • Makes products tender by coating the gluten and keeping it from overdeveloping. • Add richness and flavor • Helps brown the crust

  10. Types of Fats and Oils • Solid Shortening • Hydrogenated fat made from vegetable oil • Margarine • From hydrogenated vegetable oil • Butter • Fat from cream

  11. Oils • Cooking oil is made from plant products such as: • Corn • Peanuts • Olives… • Soybeans • Cottonseed • Safflower

  12. Liquids • Helps the flour form the structure of baked products. • Helps carry flavorings throughout the product

  13. Extracts/Flavoring • Adds flavors • Examples: • Vanilla • Almond…

  14. Leavening Agents • To help the baked product rise

  15. Baking Soda • Combines with the acid to form CARBON DIOXIDE, which when heated expands and the product rises.

  16. Baking Powder • Combination of baking soda and a dry acid. • When mixed with a liquid, it gives off CARBON DIOXIDE

  17. Yeast • Microscopic plant, which reproduces rapidly if it has: • Food (Sugar and flour) • Moisture • Warmth

  18. Yeast continued…… • As yeast grows, it gives off CARBON DIOXIDE. • The carbon dioxide forms bubbles in the dough. • These bubbles make the dough rise.

  19. Resource • Food for today textbook

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