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Objective:Explain the effects of different baking ingredients. • Warm-up: Think of your favorite baked good. • SMART review of ingredients 10/9 and 10/10 WOF Unit VI, # I and 3
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Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

Jan 11, 2016

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Page 1: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

Objective:Explain the effects of different baking ingredients.

• Warm-up: Think of your favorite baked good.• SMART review of ingredients

• 10/9 and 10/10 WOF Unit VI, # I and 3

Page 2: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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

Page 3: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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.

Page 4: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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)

Page 5: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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.

Page 6: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

Ingredients for baked goods include:

3. Sweetener - gives flavor, sweetness and browning.

• Can you name some sweeteners?

Page 7: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

Ingredients for baked goods include:

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

Page 8: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

Ingredients for baked goods include:

5. Fat- adds flavor, makes bread tender

• Can you name examples?

Page 9: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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

• Examples?

Page 10: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

Ingredients for baked goods include:

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

Page 11: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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

Page 12: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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

Page 13: Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

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.