baking basics

15
Baking Basics Baking Basics Chapter 44

Upload: lotta

Post on 23-Jan-2016

154 views

Category:

Documents


0 download

DESCRIPTION

Baking Basics. Chapter 44. Ingredients for Baking. Flour- made my milling wheat kernels after the bran and the germ are removed. The remains- the endosperm contain starch and protein which help to give structure to the baked products - PowerPoint PPT Presentation

TRANSCRIPT

Page 1: Baking Basics

Baking BasicsBaking Basics

Chapter 44

Page 2: Baking Basics

Ingredients for BakingIngredients for BakingFlour- made my milling wheat kernels

after the bran and the germ are removed. The remains- the endosperm contain starch and protein which help to give structure to the baked products

Gluten develops within flour as it’s mixed with liquid. It forms strong, elastic strands that crisscross in a springy like mesh of cells. As the products bake, the cells trap the air or gas. The cells expand with heated air or gas. It becomes like bubble gum expanded bigger and bigger without bursting

Page 3: Baking Basics

Kinds of FlourKinds of Flour All-purpose-the most used. It’s blended from hard

and soft wheat. Its moderate protein content gives good results for most recipes. Examples: bleached, unbleached, self-rising

Whole-wheat-contains the germ and the bran. The bran limits gluten formation so the products tend to me more dense and heavy.

Bread- made with hard wheat, unbleached flour, and barley flour. High gluten potential.

Cake and pastry- soft wheat products contain less gluten creating baked products with a fine, tender texture.

Gluten- high protein flour made from hard wheat. Protein solids are added and starches are removed. It is never used alone and is often added to dough made with low protein flour.

Page 4: Baking Basics

Liquids are Liquids are the amount of liquid in relation to the amount of flour affects the qualities of the finished product especially the texture and rising ability.

Pour batters- mixed with nearly equal parts liquid and flour which creates a thin. Flowing batter. ◦ Examples:

Drop batters- a thicker mixture contains twice as much flour to liquid. Usually dropped by the spoonful onto baking pans or sheets.◦ Examples:

Soft doughs-1 part liquid to 3 parts flour. The dough should be sticky but moldable.◦ Examples:

Stiff doughs-1 part liquid to 6-8 parts flour. It’s the easiest to handle.◦ Examples:

Page 5: Baking Basics

Leavening agent- a substance that Leavening agent- a substance that triggers a chemical reaction triggers a chemical reaction making baked products grow or making baked products grow or riseriseAir- air is added while mixing, sifting, and

beating. The air that is trapped expands and raises the product

Steam- The liquid in the baked product is heated and turned into steam. As steam expands and rises, so does the product.

Baking Soda-chemical opposite of acid. It reacts with an acidic liquid instantly and expands the product when heated.

Baking Powder- combination of baking soda and a dry acid. No acidic liquid is needed for it to work.

Yeast- a fungus that thrives on moisture and warmth. Feeds on simple sugars, flour, and sweeteners.

Page 6: Baking Basics

FatsFatsAdd richness and flavor to baked

goodsSolid fat-Butter, margarine,

shorteningYou can generally replace any of

these fats with another.Solid is the key word. Unless the

recipe says whipped, you cannot replaced a whipped fat with a solid.

Oils add moisture to baked products

Page 7: Baking Basics

Sweeteners- add flavor, Sweeteners- add flavor, tenderness, and browning. tenderness, and browning. Sugar- granulated sugar is refined

sucrose crystals which comes from boiling the juice of sugar cane. Confectioners sugar is pulverized granulated sugar with a trace of corn starch. Brown sugar is granulated sugar coated with molasses.

Honey- produced by bees from flower nectar.

Molasses- when sugar cane is boiled to make sugar, crystallized sugar is removed at different stages. At each stage, a syrup by product is produced and this is syrup.

Page 8: Baking Basics

EggsEggsThe “multi-taskter”Fats in eggs add flavor, color,

richness, and tendernessCertain fats in the yolk create

emulsion which binds liquids in the fats to keep the batters from separating.

Beating them helps to add air and volume

Page 9: Baking Basics

Choosing “Oven Choosing “Oven TemperatureTemperatureRight oven temperature is the

key to balance the baking processIf it’s too hot the crust with burn

too quicklyIf it’s too low the rising may

outpace the structure settingPre-heat the oven- turn the oven

to the desired temperature for about 10 minutes before using it.

Page 10: Baking Basics

Choosing PansChoosing PansDepth is a critical factors. If it’s

too deep or too shallow it may cause the same problems as temperature being too high or too low.

Page 11: Baking Basics

Preparing the PansPreparing the PansGrease and flourSpray with cooking sprayLine with paper

Page 12: Baking Basics

Pan PlacementPan Placement

Page 13: Baking Basics

CakesCakesFollowing the recipes specific

instructions are important because the ingredient amounts, mixing techniques, and baking times have been developed to work together with scientific precision.

Mixing time gives batter enough airLiquid gives it the right consistencyCheck a reliable guide for

substitutions

Page 14: Baking Basics

Shortened CakesShortened CakesButter CakesContain a solid fat, flour, sugar,

eggs, and a liquid. The main leavening agent is baking powder or baking soda.

A quality shortened cake has good volume and a moist tender texture.

Page 15: Baking Basics

Foam CakesFoam CakesAngel Food- fat free cakes, egg whites

are beaten with sugar until stiff and glossy. Flour is sifted oven and gently folded in.

Sponge- Recipes include egg yolks, which are beaten until pale and thick and then mixed with other liquid ingredients. Flour is sifted and folded into the egg whites and then the two are mixed together.

Chiffon-Three separate mixtures. 1. Flour, sugar, baking powder 2. Egg yolks, oil, and liquids 3. Combine both