Chapter 42 Baking Basics. Baked goods are made from the simplest ingredients— 1.Flour 2.Liquid 3.Leavening Agents 4.Fats 5.Sweeteners 6.Eggs 7.Flavoring.

Chapter 42

Baking Basics

Baked goods are made from the

simplest ingredients—1. Flour2. Liquid3. Leavening Agents4. Fats5. Sweeteners6. Eggs7. Flavoring

Baking Basics

These ingredients can be combined in

different ways to create different effects in taste, texture, appearance and nutrition.

Baking Basics

Most flour is made by milling wheat kernels

after the bran and germ are removed. The starch contained in the wheat helps give

structure to baked items.

FLOUR

Proteins in the flour combine with liquid in the

recipe to create an elastic substance called GLUTEN.

Gluten affects the texture and the rising of baked products.

The longer the mixing time, the stronger the gluten will be.

Gluten

The dough may be worked for ten minutes to

develop the gluten. This allows the gluten to expand easily. Air cells can grow larger, giving yeast breads a

CHEWY TEXTURE.

For Yeast Breads…

Some people have a conditions called gluten

intolerance. Eating products with gluten leads to a medical

condition called CELIAC DISEASE (causes digestive problems, vitamin deficiency, and anemia).

Gluten Intolerance

Flour is made from 2 varieties of wheat

Hard wheat = high protein & forms strong gluten Used in commercial bread baking

Soft wheat = low protein & forms weak gluten Used for tender, delicate texture

Durum (the hardest wheat grown) is milled into semolina, the grainy flour that gives pasta its sturdy structure.

Kinds of Flour

All Purpose (bleached, unbleached, self rising) Whole Wheat Flour Bread Flour Cake and Pastry Flours Gluten Flour Specialty Flours

Types of Flour

Check that the bag is well-sealed and

undamaged Flour should be stored in a cool, dry

place. Transfer it from an opened bag into a

tightly covered container. Refrigerate whole-grain flour to prevent

rancidity

Buying & Storing Flour

Used in developing gluten Make changes that add structure & texture to

baked goods. Water & Milk are the most commonly used

liquids. Adds moistness, richness & increased

browning

Liquids Used in Baking

Amount of liquid in relation to flour affects the

qualities of the finished product—especially texture and rising ability. Pour batters Drop batters Soft dough Stiff dough

Proportion of Liquid and Flour

AKA Leaveners Substance that triggers a chemical reaction

that makes baked product rise. Adds volume and height

Leavening Agents

Air Steam Baking soda Baking powder Yeast

Kinds of Leavening Agents

Add richness and flavor to baked goods Makes brown crust Tender texture

Butter Margarine Vegetable shortening Lard (makes very flaky crusts; used in home

baking)

FATS

Solid fats and oils work differently They are not interchangeable!

If recipe calls for oil, always use it. Oil adds moistness and density rather than

volume. Olive oil has a distinctive flavor—isn’t used for

baking

Fats

Keep butter and margarine in the coldest part

of the fridge Wrapped well

Absorbs misc. flavors & aromas

Store vegetable shortening & oils in a cool, dry area.

CHECK THE LABEL

Storing Fats

Add Flavor, tenderness & help with browning

Sugars Honey Molasses Corn syrup

Sweeteners

Fats in eggs add …

Flavor Color Richness Tenderness Emulsifier (Keeps food from separating) Beating egg whites adds air and volume

Eggs

Seasonings & flavorings add variety to

baked products Recipes can call for spices or liquid

extracts Dried fruit Chopped nuts Citrus peel Flavored syrups Chocolate

Flavorings

Choose Oven Temperature

Baking takes precise timing Correct temps help product to rise properly Preheat = turn on oven 10 minutes before using

The Baking Process

Use the type and size recipe calls for Most recipes assume the use of shiny metal

pans

Lower oven temp by 10 degrees for dark pan Lower oven temp by 25 degrees for glass pan

Choose Pans

Follow recipe instructions Do not grease pan when making a high fat recipe

Grease and flour – use solid fat then dust with flour Do Not use Salted butter- creates dark crust & sticks

Spray with cooking spray

Line with parchment paper

Prepare the Pans

Place food in oven to allow even air circulation

Allow 1 inch of space above, below & on all sides

Crowded pans may create hot spots causing uneven baking and browning

Bake the Food

Position Pans Properly

Follow recipe directions for removing

Most cookies and muffins need to cool for 1-2 minutes before removing

Most cakes and breads need to cool partially in pan to prevent cracking

Use wire racks to promote quick cooling Gently remove cookies from baking sheets with

a wide spatula or pancake turner

Removing Baked Products from Pans

Cool baked goods thoroughly before storing Most cookies, cakes and breads can be kept in

a sealed container and at room temperature for 3 days

Freeze for longer storage Refrigerate products with custard, cream , fruit

fillings and frostings

Storing Baked Products