Objective: Explain the effects of different baking ingredients.

Objective: Explain the effects of different baking ingredients.

Breads ( Baked Goods) around the World

Examples• There are 2 types of breads• 1. Unleavened – very flat and dense examples – tortilla, pita bread• 2. Leavened – lift, light, porous examples – rolls, sandwich bread

Your turn: Review the recipes and write down what ingredients they have in common.

• Chocolate cookies• Sweet muffins• Dessert crepes• Cinnamon rolls.

• Very different products – common ingredients. • What is the purpose of each?

Review the recipes

This is what happens when you don’t include the correct amount

Ingredients for baked goods include:

1. Flour- gives bread it structure. Mostly used is milled wheat flour – removing bran and germ – the remaining center portion, contains starch and protein.

Kinds of flour

All purpose flour – bleached, unbleached, self-risingWhole wheat flourBread flour – hard-wheat, unbleached flour with barley flourCake and pastry flour - soft wheat for fine, tender texture ( cake flour is

bleached)

Ingredients for baked goods include:

2. Liquids-moisten and blend dry ingredients.

•Flour + Liquid makes protein called gluten which is sticky and elastic.

Gluten forms strong elastic strands that crisscross in a springy mesh of tiny cells that trap air. When heated the trapped air expands, shaping the product. Eventually the heated sets the proteins and starched into it final shape.

Proportions of liquid to flour

• Pour batters nearly equal amounts of liquid and flour (cakes, pancakes, waffles)

• Drop batters – twice as much flour as liquid ( quick breads and cookies)

• Soft doughs – 1 part liquid to 3 parts flour• (yeast breads and rolled biscuits)

• Stiff doughs – 1 part liquid to 6 to 8 part flour (pie crusts and rolled cookies)

Ingredients for baked goods include:

3. Sweetener - gives flavor, sweetness and browning.

• Can you name some sweeteners?

Ingredients for baked goods include:

4. Eggs – adds color, flavor, helps blend ingredients, (emulsion) and traps many air bubbles

Ingredients for baked goods include:

5. Fat- adds flavor, makes bread tender

• Can you name examples?

Ingredients for baked goods include:6. Flavoring- adds interest, improves or adds flavor

• Examples?

Ingredients for baked goods include:

7. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise.

Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise

Mechanical methods Air- incorporated by sifting, beating, creaming, kneading Steam- produced as bread is cooked – liquids boil and turn

into steam

Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise

Chemical reaction producing carbon dioxide a. Baking soda – reacts with acids to create carbon dioxide b. Baking powder- combination of baking soda and dry acid

powder c. Yeast are micro-organisms (fungus) that feed on simple

sugars in flour and sweeteners – as it grows it gives off carbon dioxide while other by-products give off distinctive flavor and aromas

The leavening agent determines the time it takes to make a baked good

• Quick breads are leavened by agents that allow for immediate baking.

• Yeast breads take time. Usually they have to rise twice before baking.

Biscuit Method

• 1. Measure all ingredients accurately• 2. Sift or stir dry ingredients together in large bowl• 3. Cut the fat into the flour until the particle are the size of

peas or coarse bread crumbs.• 4. Make a well in dry ingredients• 5. Add liquids all at once• 6. Using a fork mix until the dry ingredients are just

moistened

Muffin Method

• 1. Measure all ingredients accurately• 2. Sift or stir all the dry ingredients in a large bowl• 3. Make a well in the center of dry mixture• 4. In a small bowl, beat all liquid ingredients together until well

blended• 5. Pour the liquid all at once into the well in dry ingredients.

Stir just until dry ingredients are moistened. Batter will be lumpy.

Your Turn

• Chapter 44 Baking Basics• Read thru chapter to answer questions on

page 620 in complete sentences.• # 5, 9, 11, 13, 14, 15, 17 and 18.