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
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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