771437 - PowerPoint Presentation

Slide1

What is Baking? By Iniya and Erica

SUBTITLES:

INTRODUCTION

INTRODUCTION PART 2

WHO WERE THE FIRST PEOPLE WHO BAKED?

HOW DID THE ANCIENT GREECE AND ROMAN BAKE?

BEHIND THE SCENES: BAKING!

PART 2

PART 3

WHAT CAN YOU USE BAKING FOR

?

GLOSSARY

PRONUNCIATION GUIDE

VIDEO

BIBLIOGRAPHY

Introduction

You might think baking is when you just put a

b

lob of dough in the oven

, and

it

be done

, but it is way more complicated than that.

Introduction Part 2

First you have to make the dough successfully, and no one knows how to do that without learning. Then, you have to know how much heat you need to bake the dough. You also need to put the right amount of baking soda because if you put too much into whatever you're making, it will rise way to much. If you put too little, it will do the opposite. There is also a lot of science behind it. It’s very easy to bake when you know how to do it, and you can bake whenever you want to. Good thing we are here to teach you everything you need to know!

Who were the first people who baked?

One of the first people who baked were the ancient egyptians. The Egyptians baked like us, but they got natural resources by hand, they also purified everything without machines. We probably use fancy ovens but the ancient egyptians didn’t. They would use natural resources like fire. Ancient Egyptians are always trading, and buying natural foods. Bread was always in their daily meals. They often baked, so they had lots and lots of farmers and bakers.

How did the Ancient Greece and Roman bake?

The Ancient Greece and Roman baked very similarly. We would get our ingredients from the grocery store, but the romans and greeks would get the milk from cows themselves, so when they bake, they make the flour. Sometimes, the greeks and romans get the ingredients by buying them or trading them, but the ingredients would not be made in a factory with extra chemicals and/or preservatives. They would make the dough with water, flour, and milk.

Behind The Scenes: Baking!

Flour is made up of protein and starch granulates. The protein what makes the dough sticky and elastic. It contains glutenin and gliadin which loosens up and link together to make a gluten link. The link stretches as the gases in expand in the rising dough. The carbohydrate part which is a starch granulate will gelatinize and create the structure of the cake. Butter, oil, or vegetable shortening shorten the formation of gluten. Fat coats the flour and being hydrophobic it repels the water that would activate the protein. This slows the gluten formation and leaves a more soft and tender product.

Part 2

Leavening is what makes the product rise. Some examples are yeast,baking soda or sodium bicarbonate and steam. Yeast in bread dough consumes the sugars available.Which creates co2 as a byproduct. The expanding gases makes dough rise. Baking soda reacts with acidic ingredients and heat which also creates co2 as a byproduct and makes the dough rise. Some ingredients like butter have water in them and when heated changes into steam and expands. This makes the batter rise. Whipping up egg whites can create air bubbles which also can leaven the batter.

Part 3

Eggs proteins, kind of like flour proteins unravel which gives structure to the finished product. Sugar and amino acids combine and this creates cool flavours and smells. Sugar also caramelizes which makes the product browner. Salt helps control yeast so it rise too much. Salt also takes water out of yeast. Without salt the strong dough would become a sticky mess. There is so much science behind baking. Without these ingredients you wouldn't be able to bake anything.

What Can You Use Baking For?

Baking can be an important part of our lives. Sometimes it calms people when they bake. Other people like to bake because baking is a form of art; they can decorate the product to look really cool. The reason why most people bake is because they like sweets, and most baked foods contain sugar. Whenever you are hungry, you can bake something for yourself. You also have a lot of bragging rights.

This slide does not apply to everyone.

Glucocorticoids- glucocorticoids are a type of corticosteroids which are steroid hormones that are produced in the adrenal cortex. There are also mineralocorticoids. These chemicals are usually used to take care of inflammation.

Granulates- when something turns into grains or particles.

Hydrophobic- When something fails to mix with water.

Co2- Carbon Dioxide.

Leavening- When a cake rises.

Hormones- Is a product that is created in a organ and is carried into your blood.

Glossary

Glucocorticoids- Glu-co-cor-ti-coids

Gelatinize- jel-e-tin-ize

Caramelizes- Cara-mq-lizes

Hydrophobic- Hy-dro-pho-bic

Therapeutic- The-ra-pe-u-tic

Pronunciation Guide

How does a cake rise?

Video!

Bibliography

h

ttp://lifehacker.com/the-science-of-baking-in-one-graphic-1773384162

https://www.sciencenewsforstudents.org/article/turning-sweets-fats-calm-brain

https://en.wikipedia.org/wiki/Baking

We also used google definitions to find out what words meant.

Quiz!

1. What are 3 types of things that can make a cake rise or give it a lift

2. Who are the first 2 peoples who baked

3. List three examples of how baking can help us

4. What happens if you put too little baking powder into whatever you’re making

5. What does hydrophobic mean

Thanks For Listening!! Hope You Enjoyed! :D