Basic Principles of Baking and Pastry - PowerPoint Presentation

Slide1

Basic Principles of Baking and PastrySlide2

Vocabulary

Gluten

(n.)

– Protein found in wheat. The more gluten, the tougher the product. The longer the gluten strands, the chewier the product

Tender

(adj.)

– Soft and easily chewed

Crumb (n.)

– Small piece of a bread, cake, cookie, or other item. Smaller, or finer, crumbs are linked with higher quality

Coarse

(adj.)

– Harsh or rough to the touch. Consisting of large grains

Acidic (adj.)

– Has a pH of less than 7Slide3

Vocabulary

Starch (n.)

– Odorless, tasteless white substance found in plants

Shorten

(v.)

– To make smaller or shorter

Activate (v.)

– To make something operational, or to cause something to begin working

Leaven (v.)

– To make something rise or become lighter

Leavening Agent (n.)

– Something that makes something rise or become lighter

Incorporate

(v.)

– To combine or mix togetherSlide4

Types of FlourSlide5

Types of FlourSlide6

Cake Flour

Has the least amount of

gluten

of all wheat flours

Has a protein content of about 7 to 8%

Feels very smooth and fine

Used to make very

tender

and delicate cakes and baked goods

Produces cakes with a fine

crumbSlide7

Pastry Flour

Has a protein content of about 9%

Slightly stronger than cake flour

Makes the baked goods more

tender

than all purpose flour

Used for things like pie dough, certain cookies, and muffinsSlide8

All Purpose Flour

Most common flour found in your kitchen

Also called “plain flour”

Has a protein content of 11 to 11.5%

In between bread flour and cake flour

Can be used to make most items with satisfactory resultsSlide9

Bread Flour

Has a protein content between 12 and 13%

Feels slightly

coarse

when rubbed between the fingers

Used to make breads and pizza

Makes breads that are chewy and lofty because of its high

gluten

contentSlide10

Types of SugarSlide11

Types of SugarSlide12

Granulated Sugar

Also called “table sugar” or “white sugar”

Most commonly used type of sugar

Made from the sugar found in sugar cane or beets

Comes in different crystal sizes

Very fine, superfine, or casting sugar - small

Regular sugar - medium

Sanding sugar - largeSlide13

Brown Sugar

Brown in color and

acidic

Contains molasses, which gives it extra flavor and a moist texture

Most commonly used in cookies

Types of brown sugar

Light Brown – mild in flavor; contains less molasses than dark brown

Dark Brown – stronger flavor; contains more molasses than light brown; creates a chewier productSlide14

Confectionary Sugar

Also called “powdered sugar”

Mixed with a small amount of

starch

, such as corn starch, to prevent it from clumping together

Used to make frostings and glazesSlide15

Types of FatsSlide16

Types of FatsSlide17

Butter

Contains 80% fat, 15% water, and 5% milk solids

Comes salted or unsalted

Saturated fat and solid at room temperature

Shortens

the

gluten

in flour, creating a

tender

product

Gives baked goods a wonderful flavorSlide18

Oils

Unsaturated fat and liquid at room temperature

Includes vegetable oil, corn oil, olive oil, and many others

Used in some cakes and muffins, but can

shorten

gluten

too much

Does not burn as easily as butter, making it great for greasing pansSlide19

Shortening

Solid at room temperature

Often white and tasteless

Often 100% fat

Sometimes used in pie crusts

Can be made from vegetable oils, animal fats, or both.

These fats are hydrogenated, meaning they are turned from a liquid to a solidSlide20

Lard

Made from the fat of hogs (older pig)

Once used to make flakey pie crusts and deep fat frying

Saturated fat and solid at room temperatureSlide21

Types of Leavening AgentsSlide22

Types of Leavening AgentsSlide23

Baking Soda

Also called “sodium bicarbonate”

Needs moisture and acid to

activate

and release gas, which

leavens

the product

Acids include honey, molasses, buttermilk, brown sugar, fruit juice, and chocolateSlide24

Baking Powder

A mixture of baking soda and an acid, such as cream of tartar

Because it already contains an acid, it only needs moisture, and sometimes heat, to work

Single acting baking powder needs only moisture to release gas

Double acting baking powder releases some gas when it comes into contact with moisture, and then releases more gas when heatedSlide25

Yeast

Living organism used to

leaven

bread, dinner rolls, and croissants

Yeast often needs to be proofed, or activated, before it is used

Yeast eats sugars and changes them to carbon dioxide gas and alcohol

The alcohol evaporates, and the gas

leavens

the baked goods

Types of yeast

Fresh

Active Dry Yeast

Instant Dry YeastSlide26

Air

Air is

incorporated

into batter two main ways

Creaming is when fat and sugar are beaten, or mixed, together, creating small air cells (cookies, cakes)

Foaming is when eggs are beaten to add air. Whole eggs can be used (cookies, cakes, muffins, pancakes), or egg whites only (angel food cake, meringues, soufflés)Slide27

Steam

When water turns to steam, it

expands into a gas,

creating large air pockets

This water can be added to a recipe or can come from other ingredients that have water in them, like butter or milk

Puff pastry, cream puffs, popovers, and pie crusts use steam