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 ID: 220489
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Slide1
Principles of BakingSlide2
What’s my function? Foldable
Material Needed: 1 sheet of paper
Step 1: Fold paper hamburger style, unfold
Step 2: Fold paper hotdog style, unfold
Step 3: Label sections: Flour, liquids, egg, leavening agents
Step 4: In center label
Principles of Baking
and put your name on it. Slide3
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 Slide4
Ingredient functions
Leavening agents
Baking powder- makes products rise by causing air or gas to be trapped in the mixture.
If
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 crustSweeteners- like sugar give flavor and help crust to brown. Slide5
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 Slide6
Dough, Batter, and Gluten
Add to flour section:
Dough- thick enough to be shaped by hand or cut into shapes (biscuits and cookies)
Add to flour section:
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 productsThe more you mix the stronger gluten is formedSlide7
How leavening agents work
Add to leavening agent section
Add air or another gas to the product, helping it rise
Trapped air
Steam
Chemical leavening- 2 typesBaking soda
Baking powderThey are not the same thing!Slide8
Leavening Agent: Baking soda
Forms carbon dioxide gas when it’s combined with an acid.
Acids could include buttermilk, yogurt, and citrus juiceSlide9
Leavening Agent: 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 sodaSlide10
Yeast vs. Chemical Science
https://www.youtube.com/watch?v=qylxpwNhFYI
Yeast vs. Baking soda & Baking Powder: Create a T-chart on the back and explain the differences between yeast and chemical leavening agents (baking soda and baking powder)Slide11
The Muffin Method
https://www.youtube.com/watch?v=Tg8VDq7v_IA
Define the muffin method of mixingSlide12
Pancakes
How are pancakes and muffins similar? How do they differ?
What are silver dollar pancakes? How are they made?
https://www.youtube.com/watch?v=LWuuCndtJr0
https://www.youtube.com/watch?v=-oBwY_KZ-AwSlide13
STOP Here until next class
This Photo
by Unknown Author is licensed under
CC BY-NCSlide14
Muffin Method
Let’s Read: The
Muffin Method Man
Write the muffin method using the standard recipe format
What information is missing?Slide15
Review: Table Groups
Finish your blueberry muffin recipe
Written in
standard recipe format
Read pages 344-347 from the section of “Successful Baking” to the end of this chapter
Then answer the questions 1-5 on page 347DFN pg. 357 (1-6)Slide16
Questions
1. What makes a quick bread “quick”?
2. What is the muffin method of mixing? What kinds of baked goods use this method?
3. What is the biscuit method of mixing? What types of baked goods use this method?
4. Yeast breads require kneading. What is kneading? How do you do it?
Read your recipe for pancakes and figure out the missing information. Using a web search identify the solutions to the missing information.Slide17
Plan the lab tomorrow
Assign tasks and roles for lab
This is a
1 day lab
Use time wisely