Ch. 22. Please use workbook p. 113 to take notes during the presentation.

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Ch. 22 Slide 2 Please use workbook p. 113 to take notes during the presentation Slide 3 Categories of Breads Quick Breads Yeast Breads Prepare in a short amount of time Biscuits Muffins Popovers Cream puffs Pancakes Waffles Coffee cakes Require more time to prepare Breads Rolls English muffins Raised doughnuts crullers Slide 4 Selecting and Storing Baked Products Quick breads and yeast breads are baked products Freshly Baked ready to eat sold in bakeries, in bakery sections of supermarkets, and on supermarket shelves Brown-and-Serve partially baked, need a final browning in the oven sold in bakery sections of supermarkets Slide 5 Selecting and Storing Baked Products Refrigerated dough ready to bake found in refrigerated sections of supermarkets Frozen dough require thawing, proofing, and/or baking Found in freezer section of supermarkets Slide 6 Cost of Baked Products Cost of baked products depends on the amount of convenience Ready-to-serve costs more than frozen Bread costs depend on size, extra ingredients, and brand Slide 7 Storing Baked Products Store freshly baked items at room temperature or in freezer tightly wrapped Freezing bread in hot humid weather prevents mold growth Remove slices from freezer as needed, thaw and eat Refrigerate products with cream, custard, or other perishable fillings Keep refrigerated doughs refrigerated or frozen doughs frozen until you plan to bake them Slide 8 Quick Breads Batters Doughs Range in consistency Pour batters large amount of liquid and small amount of flour Pancakes & popovers Drop Batters high proportion of flour and low proportion of liquid Biscuits & muffins Large amount of flour and small amount of liquid Can be shaped by hand Shortcake & rolled biscuits Slide 9 Slide 10 Flour Gives structure to baked products White wheat most often used in baking All-purpose flour used in most recipes Self-rising flour all purpose flour with added leavening agents and salt Slide 11 Leavening Agents Ingredients that produce gases in batters and doughs Make baked products rise and become light and porous Baking soda (sodium bicarbonate) an alkaline ingredient Used in recipes that contain acidic ingredients Acids balance the alkali preventing bitter taste Buttermilk, molasses, brown sugar, vinegar, honey, apple sauce and other fruit, and citrus juices Slide 12 Leavening Agents Baking Powder contain dry acid, baking soda, and starch or flour Using too much will cause too much carbon dioxide and your baked goods will collapse and become small and compact Steam produced when liquid ingredients reach high temperatures during baking Air incorporated into baked goods by beating eggs, creaming fat and sugar, and beating batters All baked products contain some air Slide 13 Liquids Water, milk, fruit juices, eggs, and fats Hydrate protein and starch in flour Proteins must absorb water to form gluten Starch must absorb water to gelatinize during baking Moisten or dissolve ingredients Baking powder, salt, and sugar Leaven baked goods when converted to steam Slide 14 Fat Tenderize baked products Fat coats the flour particles and causes the dough structure to separate into layers Aids in leavening When beaten air bubbles form and the fat traps the air bubbles and hold them Slide 15 Eggs Incorporates air into baked products Adds color and Flavor Contributes to structure During baking, the egg proteins coagulate The coagulated proteins gives the batter or dough elasticity and structure Slide 16 Sugar Adds sweetness to baked products Tenderizes crusts Aids in browning In yeast breads, sugar serves as food for yeast Brown sugar produces baked goods that are moister than products made with granulated sugar Slide 17 Salt Adds flavor to baked products In yeast breads, it regulates the action of the yeast and inhibits the action of certain enzymes If yeast breads contain no salt they will produce carbon dioxide too quickly and be difficult to handle and have a poor appearance. Slide 18 Adjusting Ingredients Baking powder, fat, eggs, sugar, and salt each perform certain functions in baked goods Some recipes call for more of these ingredients than necessary Cutting down on unneeded ingredients will result in breads that are lower in calories, fat, and sodium Slide 19 Please take a moment to complete workbook p. 114. The chart on p. 390 will help you. Slide 20 Please use workbook p. 115 to take notes during the presentation Slide 21 Food Science Principles Gluten a protein that gives strength and elasticity to batters and doughs and structure to baked products It holds leavening gases which make quick breads rise Gluten is created from gliadin and glutenin When you combine wheat flour with a liquid and stir or knead it, the gliadin and glutenin combine to form gluten Slide 22 Example When you first start to chew bubble gum, it is soft and easy to chew As you chew the gum, it becomes more elastic, and you can blow bubbles As you continue to chew for a long time, it becomes so elastic it makes your jaw hurt Slide 23 Gluten Gluten behaves in a similar way If you mix or handle a batter or dough too much, the gluten will over develop and the bread will be compact and tough To keep quick bread light and tender, mix only a short period of time Slide 24 Types of Flour Different types of white wheat flour contain different amounts of gliadin and glutenin The strength of the gluten produced by each flour differs In baking, you must use they type of flour listed or the texture will come out wrong Ex. Yeast breads have a strong gluten structure, cakes have a delicate gluten structure and quick breads fall in between Slide 25 Food Science at Work Chemical reactions in quick breads produce leavening gases Baking soda is an alkali, when combined with an acid, it releases carbon dioxide Acids help neutralize the batter, which would otherwise have a bitter taste and off color Baking Powders are often double-acting They release some carbon dioxide when they are moistened, then release most of their carbon dioxide when they are heated Slide 26 Preparing Biscuits Biscuit Method Involves sifting dry ingredients together in a mixing bowl Use a pastry blender or knives to cut fat into the dry ingredients Continue cutting until the particles are the size of coarse cornmeal Add liquid all at once, and stir until dough forms a ball Slide 27 Preparing Biscuits Dry ingredients Flour, baking powder, and salt May use self-rising flour, which is a combo of all three Liquid ingredients Milk to buttermilk Drop Biscuits drop from a spoon onto a greased cookie sheet Contain higher proportion of liquid Rolled biscuits knead the dough, roll into a circle and cut dough with a biscuit cutter and bake on an ungreased baking sheet. Slide 28 Characteristics of Rolled Biscuits Have an even shape with a smooth, level top and straight sides Crust is an even brown When broken open the crumb is white Moist and fluffy, peels into layers Under mixed low volume and rounded top (rough) Over mixed low volume and rounded top (smooth) Slide 29 Preparing Muffins Muffin Method Measure dry ingredients into a mixing bowl Make a well in the center of the dry ingredients In a separate bowl, combine beaten eggs with milk and oil or melted fat Pour all the liquids into the well of dry ingredients Stir the batter until just moistened Slide 30 Preparing Muffins Dry ingredients Flour, baking powder, salt, and sugar Fruits, nuts, cheese, and other ingredients may be added Liquid ingredients Milk or water, eggs, and fat After combining ingredients, drop muffin batter into a greased muffin pan and bake Slide 31 Characteristics of Muffins Thin, evenly brown crust Top is symmetrical, but looks rough When broken apart, texture is uniform Crumb is tender and light Under mixed low volume, coarse crumb, and flat top Over mixed peaked top, pale slick crust, and when broken apart, narrow tunnels are visible Slide 32 Preparing Popovers Use the muffin method when preparing popovers Place in a hot oven for the first part of baking Allows steam to expand walls of the popover Lower oven temperature to prevent over browning DO NOT open door to check popovers This will cause popovers to collapse Slide 33 Characteristics of Popovers Good volume Shell is golden brown and crisp Interior contains slightly moist strands of dough Under baked collapses when removed from oven, exterior is soft, interior will be doughy Over baked over browned exterior, dry interior Slide 34 Preparing Cream Puffs Cream Puff Method Bring water and fat to a boil Add flour and stir vigorously over low heat until the mixture forms a ball Remove mixture from heat, stir in eggs until mixture is smooth This mixture is called puff paste Slide 35 Preparing Cream Puffs Drop puff paste onto an ungreased baking sheet Bake in a hot oven to rise, then lower temperature to prevent overbrowning DO NOT open door to check cream puffs This will cause the steam to condense and the cream puffs will collapse Slide 36 Characteristics of Cream Puffs Good volume Brown, tender crust Interior should be hollow Under baked - collapses when removed from oven, exterior is soft, interior will be doughy Evaporation of too much liquid will cause cream puffs to ooze fat Slide 37 Storing Quick Breads Store freshly baked items at room temperature or in freezer tightly wrapped Slide 38 Slide 39 Please use workbook p. 116 to take notes during the presentation Slide 40 Flour All purpose flour can be used for most yeast breads Bread flour contains larger amounts of gliadin and glutenin making it ideal for bread machines This is ideal because the action of the bread machine requires stronger gluten. Whole wheat, rye, corn, soy, and oat flours have lower protein content than all purpose This creates loaves that are denser or more compact These flours are generally used in combination with all purpose flour to create lighter loaves Slide 41 Liquid Plain water, potato water, milk, buttermilk, fruit juices, applesauce, and cottage cheese Milk produces a softer crust and helps breads stay fresh longer than water Temperature of liquids affect yeast cells. Liquids too cold can stop yeast activity Liquids too hot can kill yeast 105F - 115F Slide 42 Salt Regulates the action of the yeast Without salt, dough is sticky and hard to handle When baked loaf will look moth-eaten Omitting salt can cause the top of the loaf to collapse Slide 43 Yeast A microscopic single-celled fungus that causes baked products to rise Available in three forms Compressed made from fresh, moist cells that are pressed into cakes Active Dry made from an active yeast strain that has been dried and made into granules Fast-rising highly active yeast strains that have been dried and made into smaller granules that cause them to act more quickly. Slide 44 Yeast Active dry & fast acting are both available in foil packets and glass jars Should be stored in a cool dry place refrigerate after opening Buy in small quantities and use promptly may be frozen Using too much yeast will cause dough to rise too quickly Excess yeast gives bread undesirable flavor, texture, and appearance Slide 45 Sugar Types granulated, brown sugar, honey, molasses Influence browning, flavor, and texture Provide extra food for the yeast Too much sugar will cause dough to rise more slowly Bread machines have special cycles for sweet breads Slide 46 Fat Increases the tenderness of yeast breads Fat is optional in some traditional recipes (made by hand) but is required in bread machine recipes Most use solid fat (lard, butter, margarine, shortening) but some call for oil Slide 47 Eggs Add flavor and richness to breads Add color and improve structure Adding an egg to recipes that call for whole grain flour will improve structure and volume. Eggs are considered a liquid ingredient in yeast breads If you add an egg to the recipe decrease the liquids by cup Slide 48 Other Ingredients Added to yeast breads for flavor and variety. Suggestions: Raisins Nuts Cheese Herbs Spices