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Baking Ingredients

Baking Ingredients. Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring. Flour. Main Function: Gives structure to baked items Made by milling wheat kernels after the bran and germ are removed. Remaining endosperm contains starch and protein

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Baking Ingredients

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  1. Baking Ingredients

  2. Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring

  3. Flour • Main Function: • Gives structure to baked items • Made by milling wheat kernels after the bran and germ are removed. • Remaining endosperm contains starch and protein • Starch absorbs some of the liquid in a recipe. • Certain proteins in wheat flour combine with liquid to create an elastic substance called gluten.

  4. Gluten • Develops as flour is mixed with liquid • Forms strong, elastic strands that crisscross in a springy mesh, or weave, of tiny cells • Cells trap air or gas in baked products • Think bubble gum, it stretches without bursting • Eventually the heat sets the protein into the foods final shape • The longer the mixing time, the stronger the gluten will be • Cake > Mix quickly > Small air cells > Silky texture • Bread > Knead lots > Larger air cells > Chewy texture

  5. Gluten Formation

  6. Kinds of Flour • All-Purpose • Whole-Wheat • Bread • Cake & Pastry • Gluten

  7. Buying & Storing Flour • For the average home baker, a 5-pound bag is most practical. • Smaller bags of specialty flour are also available • Read labels carefully! • Check that the bag is well sealed and undamaged. • Store in a cool, dry place. • Refrigerate open packages of whole-grain flour.

  8. Liquids • Main Functions: • Develop gluten • Cause physical and chemical changes that add structure and texture to baked goods • Provide moistness • Possibilities: • Water • Milk • Juice • Buttermilk • Sour cream • Yogurt

  9. Leavening Agents • Main Function: • Triggers a chemical reaction that makes a baked product rise • Examples: • Chemical • Baking powder • Baking soda • Natural • Eggs • Yeast • Steam/Air

  10. Fats • Main Functions: • Add richness and flavor to baked good • Help with browning • Tender crusts • Common: • Butter • Shortening • Vegetable Oil • Store in a cool dry place • Coldest part of the fridge for butter • Don’t substitute a liquid for a solid fat

  11. Sweeteners • Main Functions: • Provide Flavor, Tenderness and Browning • Options: • Sugar • Honey • Molasses • Corn Syrup • Substituting sweeteners often requires a change in other ingredients • Store in tightly sealed container in cool dry area

  12. Eggs • Main Function: • Multi-tasker • Fats add flavor, richness and tenderness and color • Certain yolk fats create emulsion • Beating egg white proteins adds air and volume • Heating eggs help set structure of baked goods

  13. Flavoring • Main Function: • Adds variety to baked products • Types • Spices • Liquid Extracts • Dried fruit • Nuts • Citrus Peel • Flavored Syrup • Adding may change texture, color or flavor

  14. Preparing Pans • Grease and Flour • Coat lightly with solid fat (butter or shortening) and dust with flour • Can use cooking spray, but can build-up on pans • Line with cooking parchment • Cut a piece the size of the pan • Coat bottom of the pan with shortening or butter • Not all pans should be greased… read your recipe

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