Chapter 44: Baking Basics

Chapter 44: Baking Chapter 44: Baking BasicsBasics

Define:Define:

1. active dry yeast—partially 1. active dry yeast—partially dormant yeast contained in flour dormant yeast contained in flour granules.granules.

2. bleached flour—flour chemically 2. bleached flour—flour chemically treated to neutralize yellow treated to neutralize yellow pigment.pigment.

3. brown sugar—granulated sugar 3. brown sugar—granulated sugar coated with molasses, which adds coated with molasses, which adds moisture and caramel flavor.moisture and caramel flavor.

4. compressed yeast—combination 4. compressed yeast—combination of yeast and starch; moist and of yeast and starch; moist and comes in small, individually comes in small, individually wrapped cakes.wrapped cakes.

5. confectioners’ sugar—5. confectioners’ sugar—pulverized, granulated sugar with pulverized, granulated sugar with trace of added cornstarch; also trace of added cornstarch; also known as powdered sugar. known as powdered sugar.

6. gluten—elastic substance formed 6. gluten—elastic substance formed when certain proteins in wheat flour when certain proteins in wheat flour combine with liquid.combine with liquid.

7. granulated sugar—highly refined 7. granulated sugar—highly refined sucrose crystals derived by boiling sucrose crystals derived by boiling juice of sugarcane or sugar beets.juice of sugarcane or sugar beets.

8. hot spot—area of concentrated 8. hot spot—area of concentrated heat in oven; can cause uneven heat in oven; can cause uneven baking and browning.baking and browning.

9. leavening agent—triggers 9. leavening agent—triggers chemical reaction that makes baked chemical reaction that makes baked product rise.product rise.

10. preheat—to turn oven on early 10. preheat—to turn oven on early to have desired temperature when to have desired temperature when food is placed inside.food is placed inside.

11. proofing—process for testing 11. proofing—process for testing whether yeast is alive.whether yeast is alive.

12. quick-rising yeast—yeast that 12. quick-rising yeast—yeast that causes bread to rise in about half causes bread to rise in about half the time as regular yeast.the time as regular yeast.

13. self-rising flour—flour with 13. self-rising flour—flour with added baking powder and salt.added baking powder and salt.

14. unbleached flour—flour not 14. unbleached flour—flour not chemically treated to neutralize chemically treated to neutralize yellow pigment; has slight beige yellow pigment; has slight beige tone.tone.

Answer the following question:Answer the following question:

1. How is wheat made 1. How is wheat made into flour?into flour?

Flour is generally made by milling Flour is generally made by milling wheat kernels after the bran and wheat kernels after the bran and germ are removed.germ are removed.

2. Describe the action of gluten 2. Describe the action of gluten during mixing and baking.during mixing and baking.

Gluten develops as flour is mixed Gluten develops as flour is mixed with liquid and forms strong, elastic with liquid and forms strong, elastic strands that crisscross in a springy strands that crisscross in a springy mesh, or weave, of tiny cells. The mesh, or weave, of tiny cells. The cells trap air or gas in the baked cells trap air or gas in the baked product. As the product bakes, cells product. As the product bakes, cells expand with heated air or gas. expand with heated air or gas. Eventually the heat set the proteins Eventually the heat set the proteins and starch into the framework that and starch into the framework that becomes the food’s final shape.becomes the food’s final shape.

3. What effect does mixing time 3. What effect does mixing time have on gluten?have on gluten?

The longer the mixing time, the The longer the mixing time, the stronger the glute.stronger the glute.

4. Compare hard, soft, and durum 4. Compare hard, soft, and durum wheat.wheat.

Flour used in baking is milled from Flour used in baking is milled from two basic varieties or wheat. High-two basic varieties or wheat. High-protein, hard wheat forms very protein, hard wheat forms very strong gluten. Commercial bakers strong gluten. Commercial bakers prefer it for making bread. Since prefer it for making bread. Since soft wheat is lower in protein, it soft wheat is lower in protein, it forms weak gluten. It’s ideal when forms weak gluten. It’s ideal when a tender, delicate texture is desired. a tender, delicate texture is desired.

A third kind of wheat, forum is the A third kind of wheat, forum is the hardest type grown—too hard for hardest type grown—too hard for making baked products. Durum is making baked products. Durum is milled into semolina, a grainy flour milled into semolina, a grainy flour that gives pasta its sturdy structure. that gives pasta its sturdy structure. The main quality that distinguishes The main quality that distinguishes the different flours used in baking is the different flours used in baking is protein content, which affects gluten protein content, which affects gluten strength.strength.

5. How do bleached and 5. How do bleached and unbleached flours differ?unbleached flours differ?

Bleached flour: Chemically treated Bleached flour: Chemically treated to neutralize yellow pigment.to neutralize yellow pigment.

Unbleached flour: adds a slight Unbleached flour: adds a slight beige tone to baked goods.beige tone to baked goods.

6. Why do recipes with whole-wheat flour 6. Why do recipes with whole-wheat flour often contain all-purpose flour too?often contain all-purpose flour too?

Whole-grain flour includes the germ Whole-grain flour includes the germ and the bran. The bran limits and the bran. The bran limits gluten formation so the products gluten formation so the products are more dense and heavier than are more dense and heavier than those made with all-purpose flour. those made with all-purpose flour. Recipes using whole-wheat flour Recipes using whole-wheat flour typically include an equal or greater typically include an equal or greater amount of all-purpose flour so the amount of all-purpose flour so the product will be lighter and less product will be lighter and less dense.dense.

7. Describe the kinds of flour used 7. Describe the kinds of flour used to make these flours:to make these flours:

All-purpose flourAll-purpose flour—blended from —blended from hard and soft wheat. hard and soft wheat.

Bread flourBread flour—blended from hard-—blended from hard-wheat and barley flour.wheat and barley flour.

Cake and pastry flourCake and pastry flour—from soft —from soft wheat.wheat.

Gluten flourGluten flour—hard wheat with —hard wheat with protein solids added and most protein solids added and most starch removed.starch removed.

8. Describe the ratio of liquid to flour in 8. Describe the ratio of liquid to flour in pour batters, drop batters, soft pour batters, drop batters, soft

doughs, and stiff doughsdoughs, and stiff doughs

Pour battersPour batters: nearly equal amounts : nearly equal amounts of liquid and flour.of liquid and flour.

Drop battersDrop batters: twice as much flour as : twice as much flour as liquid.liquid.

Soft doughsSoft doughs: one part liquid to three : one part liquid to three parts flour.parts flour.

Stiff doughsStiff doughs: one part liquid to six to : one part liquid to six to eight parts flour.eight parts flour.

9. Why do baked goods need a 9. Why do baked goods need a leavening agent?leavening agent?

To trigger a chemical reaction that To trigger a chemical reaction that makes the product rise.makes the product rise.

10. How do air and steam leaven 10. How do air and steam leaven products?products?

Air: Beating adds air to a mixture Air: Beating adds air to a mixture and the air expands when heated.and the air expands when heated.

Steam: As liquid heats, steam forms Steam: As liquid heats, steam forms and expands.and expands.

11. Why is baking soda mixed with dry 11. Why is baking soda mixed with dry ingredients before adding it to liquids in ingredients before adding it to liquids in

a recipe?a recipe?

Because it mixes with acid liquids Because it mixes with acid liquids instantly.instantly.

12. Compare active dry, quick-12. Compare active dry, quick-rising, and compressed yeast rising, and compressed yeast

(Yeast is a fungus that thrives on (Yeast is a fungus that thrives on moisture and warmth. It feeds on moisture and warmth. It feeds on the simple sugars in flour and the simple sugars in flour and sweeteners. As it grows, yeast gives sweeteners. As it grows, yeast gives off carbon dioxide, while other by-off carbon dioxide, while other by-products lend a distinctive flavor and products lend a distinctive flavor and aroma. It is purchased in packets or aroma. It is purchased in packets or jars as active dry yeast.)jars as active dry yeast.)

Active dryActive dry: Partially dormant yeast is : Partially dormant yeast is contained in flour granules. contained in flour granules.

Quick-risingQuick-rising: Works in about the half : Works in about the half the time as regular.the time as regular.

Compressed yeastCompressed yeast: A combination of : A combination of yeast and starch; is moist and comes yeast and starch; is moist and comes in small, individually wrapped cakes in small, individually wrapped cakes that are very perishable.that are very perishable.

13. What roles do fats play in 13. What roles do fats play in baking?baking?

They add richness and flavor to They add richness and flavor to baked goods and make brown crusts baked goods and make brown crusts and tender textures possible and add and tender textures possible and add volume by trapping air.volume by trapping air.

14. Can you substitute oil for 14. Can you substitute oil for margarine in a baking recipe? margarine in a baking recipe? Explain.Explain.

No, because solid fats and oils work No, because solid fats and oils work differently in baking.differently in baking.

15. What contributions do granulated sugar, 15. What contributions do granulated sugar, confectioners’ sugars, and brown sugar confectioners’ sugars, and brown sugar

make when baking?make when baking?

Granulated sugarGranulated sugar: Highly refined sucrose : Highly refined sucrose crystals derived by boiling the juice of crystals derived by boiling the juice of sugarcane or sugar beets. When creamed sugarcane or sugar beets. When creamed with a solid fat, it adds air and volume.with a solid fat, it adds air and volume.

Confectioners’ sugarsConfectioners’ sugars: Powdered sugar; : Powdered sugar; pulverized granulated sugar with a trace pulverized granulated sugar with a trace or added cornstarch. It dissolves easily or added cornstarch. It dissolves easily and is most often used for frostings.and is most often used for frostings.

Brown sugarBrown sugar: Granulated sugar : Granulated sugar coated with molasses. Molasses coated with molasses. Molasses adds moisture and a caramel flavor adds moisture and a caramel flavor but reduces the ability to trap air. but reduces the ability to trap air. Alight or dark color reflects the Alight or dark color reflects the amount of molasses and intensity of amount of molasses and intensity of flavor.flavor.

16. How should flour, leavening 16. How should flour, leavening agents, fats, and sugar be stored?agents, fats, and sugar be stored?

Flour: cool, dry place; open bags Flour: cool, dry place; open bags transferred to tightly covered transferred to tightly covered containers; refrigerate opened containers; refrigerate opened packages of whole-grain flour.packages of whole-grain flour.

Leavening agents: cool, dry place; Leavening agents: cool, dry place; baking powder tightly sealed; baking powder tightly sealed; compressed yeast refrigerated;compressed yeast refrigerated;

Fats: vegetable shortening in cool, Fats: vegetable shortening in cool, dry place and refrigerated after a dry place and refrigerated after a month; butter and margarine well month; butter and margarine well wrapped and refrigerated for up to wrapped and refrigerated for up to two months or can freeze;two months or can freeze;

Sugar: tightly sealed in cool, dry Sugar: tightly sealed in cool, dry area.area.

17. What is the role of eggs in 17. What is the role of eggs in baked goods?baked goods?

Eggs are a “multitasker” in baked Eggs are a “multitasker” in baked goods. Fats in eggs add flavor, color, goods. Fats in eggs add flavor, color, richness, and tenderness. Certain richness, and tenderness. Certain fats create an emulsion, binding fats create an emulsion, binding liquids and fats in the recipe to keep liquids and fats in the recipe to keep batters from separating. Beating egg batters from separating. Beating egg white proteins adds air and volume. white proteins adds air and volume. Heating them helps set the structure.Heating them helps set the structure.

18. What happens to biscuits when the 18. What happens to biscuits when the oven temperature is not accurate?oven temperature is not accurate?

If the oven is too hot, the crust forms If the oven is too hot, the crust forms too quickly and the biscuit cannot too quickly and the biscuit cannot rise or fully bake; if the temperature rise or fully bake; if the temperature is too low, it rises too much and may is too low, it rises too much and may collapse.collapse.

19. Why is pan size important?19. Why is pan size important?

Recipes are developed for certain Recipes are developed for certain pans. A pan that’s too deep or pans. A pan that’s too deep or shallow may cause the same shallow may cause the same problems as a temperature that’s too problems as a temperature that’s too high or low.high or low.

20. How can you avoid creating a 20. How can you avoid creating a hot spot when baking?hot spot when baking?

By placing baking pans to allow air to By placing baking pans to allow air to circulate around them.circulate around them.

21. Why are microwaved products different 21. Why are microwaved products different

from conventionally baked products?from conventionally baked products?

Since microwave ovens cook with Since microwave ovens cook with moist heat, products do not brown or moist heat, products do not brown or develop a crust. Less evaporation develop a crust. Less evaporation occurs so products say tender and occurs so products say tender and moist.moist.

22. A cook wrapped a loaf of banana bread in 22. A cook wrapped a loaf of banana bread in aluminum foil after removing it from the pan. aluminum foil after removing it from the pan. Explain whether you would have done this.Explain whether you would have done this.

Students should conclude that doing Students should conclude that doing so will prevent the bread from so will prevent the bread from properly cooling; trapping heat properly cooling; trapping heat against the bread will promote against the bread will promote spoilage.spoilage.