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Principles of Baking Principles of Baking

Principles of Baking - PowerPoint Presentation

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Uploaded On 2015-12-10

Principles of Baking - PPT Presentation

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

products baking leavening soda baking products soda leavening ingredients powder muffins gluten add gas air flavor baked structure forms

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Presentation Transcript

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