/
Baking Ch. 21 Section 21.1 Baking Ch. 21 Section 21.1

Baking Ch. 21 Section 21.1 - PowerPoint Presentation

tatyana-admore
tatyana-admore . @tatyana-admore
Follow
348 views
Uploaded On 2018-12-08

Baking Ch. 21 Section 21.1 - PPT Presentation

Ingredients and Techniques for Baking Ingredient Basics Flour Gluten a protein that affects the texture of baked products Helps determine how much a product will rise All purpose most popular gives good results for most products ID: 738828

baking products flour baked products baking baked flour pan dough liquid ingredients gluten fat biscuits dry breads mixed muffins

Share:

Link:

Embed:

Download Presentation from below link

Download Presentation The PPT/PDF document "Baking Ch. 21 Section 21.1" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.


Presentation Transcript

Slide1

Baking

Ch. 21Slide2

Section 21.1

Ingredients and Techniques for BakingSlide3

Ingredient BasicsSlide4

Flour

Gluten – a protein that affects the texture of baked products

Helps determine how much a product will rise

All purpose – most popular, gives good results for most products

Bread Flour – highest gluten content, gives bread a strong structure

Cake Flour – contains less gluten, gives cakes a tender structureSlide5

Whole-Grain Flour

Weaker gluten than all-purpose

Some have no gluten at all

Products

rise less and have a heavy texture

Generally combines with all-purpose flour in recipes

Cannot be sifted, must be stirredContain some fat and should be stored in the refrigeratorSlide6

Liquid

Water and milk are most common liquids

Milk adds flavor and nutrients

Helps baked goods brown better

To reduce fat in a recipe use fat free milk

Buttermilk is used in some recipes

Gives slightly tangy flavorAdds acidity and affects leavening agentSlide7

Leavening Agents

A substance that triggers a chemical reaction causing a baked product to rise

Make baked products less compact and gives softer texture

Examples

Air

SteamYeast

Baking sodaBaking powderSlide8

Air

Trapped in the mixture as it is beaten

Creaming fat and sugar, sifting flour, beating egg whites

When mixture is heated, the air expands and the product rises

Example

Angel Food CakeSlide9

Steam

Leavens products that contain high amounts of water

When

the mixture is heated, it turns to steam, which expands and causes the baked product to rise

Example

Popovers

Cream puffsSlide10

Yeast

A microorganism that produces carbon dioxide gas as it grows

Needs food (flour or sugar), liquid, and a warm temperature to grow

Types

Active Dry & Quick-Rising – come as dry granules in a packet, can be stored at room temperature

Compressed – comes in individually wrapped cakes and must be refrigeratedSlide11

Baking Soda

Sodium Bicarbonate

Used whenever a recipe calls for buttermilk, yogurt, sour milk, or other acidic liquids

When combined with this type of liquid, baking soda produces carbon dioxide gasSlide12

Baking Powder

Contains baking soda and a powdered acid

The most common type is double-acting baking powder

Releases some carbon dioxide when it is first mixed with a liquid, the remainder is released when heatedSlide13

Fat

Fat adds richness, flavor, and tenderness to baked products

Fats can be solid or liquid

Solid and liquid fats cannot be easily substituted for one another

Butter/shortening substitutes – regular margarine

Do not use soft, whipped, or liquid margarine

Solid shortening can be substituted for butter/margarineAny cooking oil can be used in baking as long as it has a mild flavorSlide14

Fat

Fats usually cannot be eliminated from baked products

They can be reduced or partially substituted with applesauce or pureed dried fruits

Store lard, butter, and margarine in the refrigerator

Store shortening and oils at room temperature unless other directedSlide15

Eggs

Add flavor, nutrients, richness, and color

They form structure in baked products

When beaten, eggs add air to the mixture

To reduce fat and cholesterol, use two egg whites in place of one eggSlide16

Sweeteners

Sugar is the most common sweetener

Makes

baked products tender, adds sweetness, flavor, and helps the crust brown

Common

sweeteners: white, brown, honey, corn syrup, molasses, and powdered sugar

Some sugar substitutes are suitable for baking others are notStore sweeteners tightly covered in a cool placeSlide17

Flavorings

Fruits, vegetables, and nuts add flavor, texture, and nutrients to baked goods

Herbs

, spices, and extracts are used in small amounts to add flavor

Extracts

are flavorings in liquid form

Almond and vanilla are most commonStore flavorings in tightly closed containers in a cool, dry placeSlide18

The Role of Gluten

When flour and liquids are mixed together, gluten in the flour develops

Becomes strong and elastic

It

forms a network of tiny air cells

Air, steam, or gas produced by leavening agents is trapped by these cells

When heated, the trapped gases expand and the product rises.Slide19

Gluten in

ActionSlide20

The Role of Gluten

The longer the mixing time, the more gluten is developed

Quick breads and cakes are mixed until just combined

Yeast breads are mixed for a long timeSlide21

Batters & Doughs

The ratio of liquid to flour determines whether a mixture is a batter or a dough

Pour batter – thin enough to pour in a steady stream (pancakes, waffles, cakes)

Drop batter – thick and usually spooned into pans (muffins, biscuits, cookies)Slide22

Batters & Doughs

Soft

dough – soft and sticky but can be touched and handled (rolled biscuits, yeast breads, rolls)

Stiff dough – firm to the touch, easy to work with and cut (pie crust, sugar cookies)Slide23

Methods of Mixing

Kneading – to work dough with your hands to thoroughly mix ingredients and develop gluten

Turn the dough out on a very lightly floured surface

With the heel of your hands, push down on the edge of the dough nearest you

Fold the dough in half toward you can give a quarter turn

Continue pushing, folding, and turning for the time directed in the recipeSlide24

KneadingSlide25

Preparing to Bake

Baking pans affect the results of baking

Size, shape, and material

Most recipes are designed for light-colored metal pans

If using glass lower temperature by 25°F

Glass retains more heat and may produce darker crusts

Dark pans produce thick crusts, lower oven temperature by 10°FSlide26

Pan Preparation

Grease and Flour –

use waxed paper or a paper towel to spread fat inside of pan

sprinkle a little flour into the pan

tilt the pan at different angles until flour is spread evenly

turn pan upside down over sink

tap gently to remove excess flourSlide27

Pan Preparation

Spray with a vegetable-oil cooking spray

Does not work with all baked products

Follow directions on can

Line a pan with paper

Cut a piece of cooking parchment the same size and shape as the bottom of the panGrease pan and line bottom with paperSlide28

Conventional & Microwave Baking

Conventional oven – uses dry heat

Products brown and develop crispy crusts

Unless otherwise stated, always preheat your oven, adjusting oven racks beforehand

Microwave oven – uses moist heat

Products do not brown or develop crust

Products are very tender and moistSlide29

Removing Baked Products from Pan

Some products must be removed from the pan immediately after baking

Others may cool for a few minutes in pan

Others may need to cool completely in the pan

Use cooling racks so baked goods cool faster and stay crispSlide30

Storing Baked Goods

Baked products containing cream fillings and frostings should be refrigerated

Store all other baked products at room temperature, covered tightly

For long term storage, freeze in airtight containersSlide31

section 21.2

Quick BreadSlide32

Quick Breads

Breads that are quick and easy to make

They do not require kneading

Most use baking powder as a leavening agent

Examples:

MuffinsBiscuitsPancakes

Corn breadFruit breadsSlide33

Muffins

Muffins are prepared using the muffin method

Muffins that are properly mixed will have a rounded, pebbly top with coarse but tender texture

Over-mixed muffins will have peaks on top and are tough and heavy with long narrow tunnelsSlide34

Muffin Method

Sift

together or mix all dry ingredients in a large bowl, using the back of a wooden spoon make a well in the dry ingredients

Beat

all liquid ingredients together in a small bowl until they are well blended

Pour

the liquid ingredients into the well you have made in the dry ingredients. Mix just enough to moisten the dry ingredients – batter should be lumpy

Fold in remaining ingredients (ex. Nuts, raisins, chocolate chips)Slide35

Preparing and Baking Muffins

Instead of greasing the muffin pan you can line them with paper baking cups

Fill 2/3 full

Muffins are done when nicely browned and a toothpick comes out clean

Variations – fresh and dried fruit, vegetables, bran, and dairy productsSlide36

Loaf Breads

Many loaf breads use the muffin method for mixing

Most are baked in a greased loaf pan

If the bread contains dried fruits or nuts, line the bottom of the pan with parchment paper

Bread is done when nicely browned and toothpick comes out clean

It is typical for quick bread loaves to crack on topSlide37

Biscuits

Delicate, small breads

Two types drop or rolled

Properly mixed biscuits have

an even shape with a smooth, level top and straight

sidesCrust is an even brown

When broken open the crumb is whiteMoist and fluffy, peels into layersOver mixed – low volume and rounded top (smooth)Slide38

Pastry & B

iscuit Method

Cut in – to mix solid fat and flour using a pastry blender or two knives and a cutting motion

Sift together or mix dry ingredients in a large bowl

Cut the shortening into the flour until the particles are the size of peas

Make a well in the center of the dry ingredients, add the liquids, stir until the ingredients are blended and form a soft doughSlide39

Rolled Biscuits

Turn the dough out onto a lightly floured surface, knead about ten strokes

Roll the dough out to a uniform thickness (1/2 inch)

Cut biscuits using a biscuit cutter that is lightly dusted in flour

Press straight down, DO NOT twist the cutter

Re-roll leftover dough and make more biscuits

Place biscuits on ungreased baking sheetSlide40

Drop Biscuits

Made by dropping dough from a spoon

Contain more liquid than rolled biscuits

The dough is too sticky to roll

Drop the dough in mounds on a greased cookie sheet

Can also be spooned or dropped on top of casseroles