Flour Mixtures Introduction What is a flour
Description: Flour Mixtures Introduction What is a flour mixture? A baked product with flour as the main ingredient Examples: -Pastries -Biscuits -Cookies -Muffins What is a Quick Bread? A baked product prepared quickly and easily without yeast. It is
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slide1. Flour Mixtures Introduction<br>
slide2. What is a flour mixture? A baked product with flour as the main ingredient
Examples:
-Pastries
-Biscuits
-Cookies
-Muffins<br>
slide3. What is a Quick Bread? A baked product prepared quickly and easily without yeast.
It is leavened (able to rise) with baking soda or baking powder.
-Uses air, steam, and carbon dioxide
Yeast breads rise slowly as they are leavened with yeast<br>
slide4. Types of Flour Mixtures: Batter: thin enough to be poured or dropped onto a baking surface
Dough: thick enough that it must be kneaded to complete mixing and then shaped<br>
slide5. Ingredient Review<br>
slide6. We will explore the functions of the following: -Flour
-Liquid
-Fat
-Eggs
-Sugar
-Leaveners
-Salt<br>
slide7. Flour -Provides gluten, a protein substance, which forms elastic strands when mixed with liquid
-Gives structure to a product<br>
slide8. Liquid: -Needed to develop gluten in flour
-Provides solvent for dry ingredients and steam for leavening
-Examples: milk, water, juice, eggs, flavourings, oil, melted fat<br>
slide9. Fats -Tenderizes product by interfering with gluten development
-Can affect flavor and colour of recipe
-Examples: oil, butter, margarine, shortening, lard<br>
slide10. Eggs -Holds (or binds) ingredients together
-Adds flavor, nutrients, and colour<br>
slide11. Leavening Agents -An ingredient or combination of ingredients
-Produce a leavener: helps a product rise and becomes light and porous
-Air, steam, CO2
-Expands and increases in volume when heated
-Examples: yeast, baking powder, baking soda, liquid, air<br>
slide12. Sugar -Adds colour to product due to browning or caramelization
-Increases tenderness (absorbs water, preventing gluten development)
-Adds flavor
Salt
-Enhances flavor of other ingredients
-Controls the action of yeast<br>
slide13. Flavourings -Enhances flavor of product
-Examples: spices, herbs, extracts (i.e. vanilla)<br>
slide14. Combining Ingredients<br>
slide15. Methods of Combining Ingredients -Creaming
-Stirring, combining, mixing
-Beating, whipping
-Folding
-Tossing
-Cutting in
-Kneading
-Rolling<br>
slide16. Creaming Soften fat and sugar by rubbing/pressing against the side of a bowl<br>
slide17. Stirring, Combining, Mixing Use a wooden spoon to distribute ingredients in a fast, circular motion<br>
slide18. Beating, Whipping Using a wooden spoon, whisk, or beater in rapid, circular motions, combine ingredients to add air<br>
slide19. Folding Use a rubber spatula to cut vertically through a mixture, sliding across the bottom of the bowl, up the sides, then turning over<br>
slide20. Tossing Using a fork to lift up ingredients<br>
slide21. Cutting In Using a pastry blender to cut solid fat into dry ingredients until the size of small peas (or rolled oats)<br>
slide22. Kneading Use hands to fold dough over on itself. Push down and away with the heels of your hands. Turn a ΒΌ turn after each push<br>
slide23. Rolling Use a rolling pin to roll out dough evenly on a floured surface<br>
slide2. What is a flour mixture? A baked product with flour as the main ingredient
Examples:
-Pastries
-Biscuits
-Cookies
-Muffins<br>
slide3. What is a Quick Bread? A baked product prepared quickly and easily without yeast.
It is leavened (able to rise) with baking soda or baking powder.
-Uses air, steam, and carbon dioxide
Yeast breads rise slowly as they are leavened with yeast<br>
slide4. Types of Flour Mixtures: Batter: thin enough to be poured or dropped onto a baking surface
Dough: thick enough that it must be kneaded to complete mixing and then shaped<br>
slide5. Ingredient Review<br>
slide6. We will explore the functions of the following: -Flour
-Liquid
-Fat
-Eggs
-Sugar
-Leaveners
-Salt<br>
slide7. Flour -Provides gluten, a protein substance, which forms elastic strands when mixed with liquid
-Gives structure to a product<br>
slide8. Liquid: -Needed to develop gluten in flour
-Provides solvent for dry ingredients and steam for leavening
-Examples: milk, water, juice, eggs, flavourings, oil, melted fat<br>
slide9. Fats -Tenderizes product by interfering with gluten development
-Can affect flavor and colour of recipe
-Examples: oil, butter, margarine, shortening, lard<br>
slide10. Eggs -Holds (or binds) ingredients together
-Adds flavor, nutrients, and colour<br>
slide11. Leavening Agents -An ingredient or combination of ingredients
-Produce a leavener: helps a product rise and becomes light and porous
-Air, steam, CO2
-Expands and increases in volume when heated
-Examples: yeast, baking powder, baking soda, liquid, air<br>
slide12. Sugar -Adds colour to product due to browning or caramelization
-Increases tenderness (absorbs water, preventing gluten development)
-Adds flavor
Salt
-Enhances flavor of other ingredients
-Controls the action of yeast<br>
slide13. Flavourings -Enhances flavor of product
-Examples: spices, herbs, extracts (i.e. vanilla)<br>
slide14. Combining Ingredients<br>
slide15. Methods of Combining Ingredients -Creaming
-Stirring, combining, mixing
-Beating, whipping
-Folding
-Tossing
-Cutting in
-Kneading
-Rolling<br>
slide16. Creaming Soften fat and sugar by rubbing/pressing against the side of a bowl<br>
slide17. Stirring, Combining, Mixing Use a wooden spoon to distribute ingredients in a fast, circular motion<br>
slide18. Beating, Whipping Using a wooden spoon, whisk, or beater in rapid, circular motions, combine ingredients to add air<br>
slide19. Folding Use a rubber spatula to cut vertically through a mixture, sliding across the bottom of the bowl, up the sides, then turning over<br>
slide20. Tossing Using a fork to lift up ingredients<br>
slide21. Cutting In Using a pastry blender to cut solid fat into dry ingredients until the size of small peas (or rolled oats)<br>
slide22. Kneading Use hands to fold dough over on itself. Push down and away with the heels of your hands. Turn a ΒΌ turn after each push<br>
slide23. Rolling Use a rolling pin to roll out dough evenly on a floured surface<br>