baking ingredients pres

8/8/2019 Baking Ingredients Pres

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BAKING INGREDIENTSBAKING INGREDIENTSFlourFlour

FatsFats

SugarsSugarsEggsEggs

LiquidsLiquids

Leavening agentsLeavening agentsChocolate & flavoringsChocolate & flavorings

Salt Salt



FloursFlours

White wheat flourWhite wheat flour1.1. Contains 7% to 15% gluten (protein)Contains 7% to 15% gluten (protein)

2.2. High gluten flour (strong flour) makes chewy productsHigh gluten flour (strong flour) makes chewy products

3.3. Low gluten flour (weak flour) makes tender productsLow gluten flour (weak flour) makes tender products

4.4. Gluten is developed by mixing a dough Gluten is developed by mixing a dough the more a dough is the more a dough is mixed the more gluten will develop and the product will be mixed the more gluten will develop and the product will be firmer and chewier. firmer and chewier.

Whole Wheat flourWhole Wheat flour1.1. The entire kernel of wheat is ground, including the bran (outer The entire kernel of wheat is ground, including the bran (outer

covering) and the germcovering) and the germ

2.2. The ground bran has sharp edges and cuts gluten strands. The The ground bran has sharp edges and cuts gluten strands. The germ contains oil which also shortens the gluten strands. This germ contains oil which also shortens the gluten strands. This

is why whole wheat products cannot be as firm or chewy as is why whole wheat products cannot be as firm or chewy as white flour products. white flour products.

Rye flourRye flour1.1. Does not contain gluten and so cannot make a crisp or chewyDoes not contain gluten and so cannot make a crisp or chewy

product. Usually some wheat flour must be added.product. Usually some wheat flour must be added.



FatsFats

Fats coat the strands of gluten and Fats coat the strands of gluten and prevent them from holding together, thus prevent them from holding together, thus fats fats shorten shorten the strands and help create a the strands and help create a tender product.tender product.

Solid fats are called Solid fats are called shortening.shortening.

Fats tenderize baked goods, create Fats tenderize baked goods, create moisture and richness, add flavor and moisture and richness, add flavor and increase keeping qualities.increase keeping qualities.

In some cases they act as a leaveningIn some cases they act as a leaveningagentagent



FatsFatsShorteningShortening

1.1. Usually vegetable based, although butter or lard may be used.Usually vegetable based, although butter or lard may be used.2.2. Regular shorteningsRegular shortenings have a tough, waxy texture and hold have a tough, waxy texture and hold

together in particles within a dough or batter.together in particles within a dough or batter.

3.3. Emulsified shorteningsEmulsified shortenings are soft and spread easily and are used are soft and spread easily and are used to make cake batters. They are used when there is more sugar to make cake batters. They are used when there is more sugar than flour in a formula and are sometimes called high ratio than flour in a formula and are sometimes called high ratio shortenings.shortenings.

4.4. Puff pastry shorteningPuff pastry shortening is very firm and is used for makingis very firm and is used for makingrolledrolled--in doughs when it is important that the fat stay in distinct in doughs when it is important that the fat stay in distinct layers between the layers of dough.layers between the layers of dough.

OilsOils Little used in baking except in some muffins & cakes.Little used in baking except in some muffins & cakes.

LardLard Used less and less today, however it is excellent for pastry.Used less and less today, however it is excellent for pastry.

ButterButter1.1. The best flavor for most baked goods.The best flavor for most baked goods.

2.2. Melts at a low temperature so it melts in your mouth, unlike Melts at a low temperature so it melts in your mouth, unlike some fats. Its low melting point can make it hard to work with.some fats. Its low melting point can make it hard to work with.



SugarsSugars

Sugars create sweetnessSugars create sweetness

Sugars also create tenderness because theySugars also create tenderness because theyweaken glutenweaken gluten

They add color to the crust when they bakeThey add color to the crust when they bake

Sugars improve keeping qualities because Sugars improve keeping qualities because sugar is sugar is hydroscopichydroscopic, meaning it absorbs , meaning it absorbs water.water.

Sugars act as a creaming agent with fatsSugars act as a creaming agent with fats



SugarsSugarsRefined sugarRefined sugar1.1. Granulated sugar is the most commonly used.Granulated sugar is the most commonly used.

2.2. Very fine sugars are used in cakes and cookies. Very fine sugars are used in cakes and cookies.3.3. Coarse sugars are called Coarse sugars are called sanding sugarssanding sugars, for topping baked , for topping baked

goodsgoods

4.4. Icing sugar is very fine and is used in icings or for dustingIcing sugar is very fine and is used in icings or for dustingfinished products.finished products.

Molasses and brown sugarMolasses and brown sugar1.1. Molasses is concentrated sugar cane syrup with the sugar Molasses is concentrated sugar cane syrup with the sugar removed.removed.

2.2. Brown sugar is simple white sugar with some of the molasses Brown sugar is simple white sugar with some of the molasses left in. You can make it by mixing molasses with sugar.left in. You can make it by mixing molasses with sugar.

Corn syrupCorn syrup

A liquid sweetener containing natural sugars called fructose. A liquid sweetener containing natural sugars called fructose.

HoneyHoney A natural sweetener containing fructose and glucose. A natural sweetener containing fructose and glucose.



LiquidsLiquids

Liquids are essential in the baking process Liquids are essential in the baking process because gluten cannot develop without the because gluten cannot develop without the

presence of some liquidpresence of some liquid

WaterWaterThe basic liquid used in bakingThe basic liquid used in baking

Milk and creamMilk and cream1.1. Add texture, flavor, nutritional value and color to baked goods Add texture, flavor, nutritional value and color to baked goods

2.2. Whole milk and cream contain fat, which must be accounted Whole milk and cream contain fat, which must be accounted

for as part of the shortening in baking formulasfor as part of the shortening in baking formulas3.3. Buttermilk is slightly acidic and is often used in quickbreadsButtermilk is slightly acidic and is often used in quickbreads

4.4. Cream is more often used in fillings & puddings than in doughsCream is more often used in fillings & puddings than in doughs

5.5. Powdered dry milk is often used because of low cost and Powdered dry milk is often used because of low cost and convenienceconvenience



EggsEggs

Available whole, frozen or dried Available whole, frozen or dried Add structure because the proteins in eggs Add structure because the proteins in eggs

coagulatecoagulate when baked. This is important for when baked. This is important for baked goods with a high ratio of fat which baked goods with a high ratio of fat which weakens the gluten structure.weakens the gluten structure.

Emulsification of fatsEmulsification of fats--egg yolks help make egg yolks help make smooth batters.smooth batters.

LeaveningLeavening--beaten eggs contain air bubbles beaten eggs contain air bubbles which expand when baked.which expand when baked.

The fat in egg yolks helpThe fat in egg yolks help shortenshorten gluten gluten

strands, making a tender product.strands, making a tender product. Eggs also add moisture, flavor, nutritional Eggs also add moisture, flavor, nutritional

value and color to baked goods.value and color to baked goods.



Leavening agentsLeavening agents

Leavening is the production of gases in baked Leavening is the production of gases in baked goods which increases their volume.goods which increases their volume.

For example, bread dough rises when proofed For example, bread dough rises when proofed because of the gas CO2.because of the gas CO2.

Yeast Yeast1.1. A microscopic plant A microscopic plant

2.2. Yeast Yeast fermentsferments, which means it converts carbohydrates into , which means it converts carbohydrates into CO2 and alcohol when it gets warmth and moisture.CO2 and alcohol when it gets warmth and moisture.

Below 6 to 7 degrees C yeast is inactiveBelow 6 to 7 degrees C yeast is inactive

At 15 to 20 degrees C yeast grows slowly At 15 to 20 degrees C yeast grows slowly

20 to 32 C yeast grows best (proofing temperature)20 to 32 C yeast grows best (proofing temperature) Yeast dies at 60C or 140F Yeast dies at 60C or 140F

Yeast is available as compressed yeast, which must be Yeast is available as compressed yeast, which must be refrigerated, or as active dry yeast, which must be refrigerated, or as active dry yeast, which must be dissolved in warm water before use.dissolved in warm water before use.




Baking sodaBaking soda

1.1. A chemical leavener A chemical leavener2.2. When moisture and an acid are added to baking soda it When moisture and an acid are added to baking soda it

releases CO2releases CO2

3.3. Baking soda releases CO2 as soon as moisture and acid are Baking soda releases CO2 as soon as moisture and acid are added and thus must be baked immediately after mixing. It added and thus must be baked immediately after mixing. It needs no proofing, unlike yeastbreads.needs no proofing, unlike yeastbreads.

Baking powderBaking powder1.1. Also a chemical leavener Also a chemical leavener

2.2. Baking powder is actually just baking soda with the acid Baking powder is actually just baking soda with the acid already added.already added.

3.3. SingleSingle--action baking powder releases CO2 as soon as water is action baking powder releases CO2 as soon as water is

added to it.added to it.4.4. DoubleDouble--action baking powder releases CO2 when water is action baking powder releases CO2 when water is

added to it and again when it is heated.added to it and again when it is heated.

5.5. Adding too much baking powder or baking soda gives an Adding too much baking powder or baking soda gives an undesireable taste.undesireable taste.




Baking ammoniaBaking ammonia1.1. A chemical leavener A chemical leavener

2.2. Usually used only in largeUsually used only in large--scale commercial cookie baking.scale commercial cookie baking.

3.3. The ammonia evaporates when the cookies bake.The ammonia evaporates when the cookies bake.

Air Air1.1. Creaming is the process of beating fats and sugar together to Creaming is the process of beating fats and sugar together to

incorporate air into the mixture.incorporate air into the mixture.2.2. Usually used in cake and cookie baking.Usually used in cake and cookie baking.

3.3. Air beaten into the mixture during creaming may be the only Air beaten into the mixture during creaming may be the onlyleavening agent.leavening agent.

SteamSteam

1.1. When water is heated and turns to steam it expands to 1600 When water is heated and turns to steam it expands to 1600 times its original volume, thus moisture is an important times its original volume, thus moisture is an important leavening agent in baking.leavening agent in baking.

2.2. Pie crusts, cream puffs and puff pastry are all leavened by the Pie crusts, cream puffs and puff pastry are all leavened by the action of water flashing to steam when heated.action of water flashing to steam when heated.



Chocolate and CocoaChocolate and Cocoa

Chocolate and cocoa are made from cocoa or cacao Chocolate and cocoa are made from cocoa or cacao beansbeans

The beans are roasted and ground to make a paste The beans are roasted and ground to make a paste called called chocolate liquorchocolate liquor

The fat content of this i s called The fat content of thi s i s called cocoa buttercocoa butter

Cocoa Cocoa i s the dry powder left after i s the dry powder left after cocoa buttercocoa butter i s i s separated fromseparated from chocolate li quorchocolate li quor

Unsweetened chocolate (bi tter chocolate) i s just Unsweetened chocolate (bi tter chocolate) i s just hardened chocolate li quor. Popular i n Europe.hardened chocolate li quor. Popular i n Europe.

Sweet chocolate i s bi tter chocolate wi th sugar addedSweet chocolate i s bi tter chocolate wi th sugar added

Mi lk chocolate i s sweet chocolate wi th mi lk soli ds Mi lk chocolate i s sweet chocolate wi th mi lk soli ds added. Popular i n North America.added. Popular i n North America.

Whi te chocolate i s cocoa butter wi th mi lk soli ds and Whi te chocolate i s cocoa butter wi th mi lk soli ds and sugar added. It can be dyed wi th food colori ng.sugar added. It can be dyed wi th food colori ng.



SaltSalt

Salt strengthens gluten and makes it more Salt strengthens gluten and makes it more stretchable in bread doughsstretchable in bread doughs

Salt helps control yeast growth in doughs Salt helps control yeast growth in doughs because it acts against the yeastbecause it acts against the yeast

Salt enhances the flavor of most foods, even Salt enhances the flavor of most foods, even sweet foods because it turbocharges your sweet foods because it turbocharges your taste budstaste buds



SpicesSpices

Spices add flavor and interest to baked Spices add flavor and interest to baked goodsgoods

The most commonly used are cinnamon, The most commonly used are cinnamon, nutmeg, mace, cloves and gingernutmeg, mace, cloves and ginger

Most spices are made from the bark, nuts, Most spices are made from the bark, nuts, seeds or roots of tropical plantsseeds or roots of tropical plants

Indonesia was originally known as The Indonesia was originally known as The Spice Islands and European countries Spice Islands and European countries fought wars for control of themfought wars for control of them



Extracts and emulsionsExtracts and emulsions Extracts are oils dissolved in alcoholExtracts are oils dissolved in alcohol

1.1. Vanilla extract is a common example Vanilla extract is a common example

2.2. Vanilla beans are processed to extract the oils from Vanilla beans are processed to extract the oils fromthem and this is dissolved in alcohol. True vanilla them and this is dissolved in alcohol. True vanilla extract and vanilla beans are quite expensive, partlyextract and vanilla beans are quite expensive, partly

because of the current popularity of novelty items because of the current popularity of novelty items such as vanilla flavored soft drinks and vanilla such as vanilla flavored soft drinks and vanilla scented cosmetics and soapsscented cosmetics and soaps

Emulsions are oils mixed with waterEmulsions are oils mixed with water

1.1. Lemon and orange emulsions are the most commonLemon and orange emulsions are the most common

2.2. Lemon or orange oil is extracted from the skin, Lemon or orange oil is extracted from the skin, where most of the flavor is and mixed with water. where most of the flavor is and mixed with water.

You can zest or grate lemon or orange skins yourself You can zest or grate lemon or orange skins yourselfto add to baked goods for the same flavorto add to baked goods for the same flavor



ReviewReview

Most baked goods are made from onlyMost baked goods are made from only

a very few ingredients. a very few ingredients.

A good understanding of ingredients is A good understanding of ingredients is necessary so you can produce the necessary so you can produce the

type of baked goods you wanttype of baked goods you want



FlourFlour

Flour forms the basis of most baked goodsFlour forms the basis of most baked goods

Wheat flour contains proteins called glutenWheat flour contains proteins called gluten

A strong flour contains a high percentage of A strong flour contains a high percentage ofgluten and will make crisp, chewy products gluten and will make crisp, chewy products like baguettes or bagelslike baguettes or bagels

A weak flour contains less gluten and will A weak flour contains less gluten and will make tender products, like cakes or pastrymake tender products, like cakes or pastry

Whole wheat flour includes the bran and the Whole wheat flour includes the bran and the germ. It is weaker than white flourgerm. It is weaker than white flour

Rye flour contains no gluten and will not Rye flour contains no gluten and will not form a strong structure unless some white form a strong structure unless some white wheat flour is added wheat flour is added



FatsFats

Fats coat the strands of gluten and prevent Fats coat the strands of gluten and prevent them from holding together, thus fats them from holding together, thus fats shorten shorten the strands and help create a tender the strands and help create a tender product.product.

Solid fats are called Solid fats are called shortening.shortening.

Fats tenderize baked goods, create moisture Fats tenderize baked goods, create moisture and richness, add flavor and increase and richness, add flavor and increase keeping qualities.keeping qualities.

In some cases they act as a leavening agentIn some cases they act as a leavening agent

Fats include vegetable shortening, butter Fats include vegetable shortening, butter and lardand lard



SugarsSugars Sugars create sweetnessSugars create sweetness

Sugars also create tenderness because theySugars also create tenderness because they

weaken gluten structureweaken gluten structure They add color to the crust when they bakeThey add color to the crust when they bake

Sugars improve keeping qualities because Sugars improve keeping qualities because sugar is sugar is hydroscopichydroscopic, meaning it absorbs , meaning it absorbs water.water.

Sugars include white granulated sugar, icingSugars include white granulated sugar, icingsugar, brown sugars, corn syrup and honeysugar, brown sugars, corn syrup and honey



LiquidsLiquids

Liquids are essential in the baking process Liquids are essential in the baking process because gluten cannot develop without because gluten cannot develop without some liquidsome liquid

Water is the basic liquid used in bakingWater is the basic liquid used in baking

Milk or cream may be used for flavor, to Milk or cream may be used for flavor, to develop color or to add nutritional valuedevelop color or to add nutritional value

Buttermilk is slightly acidic and is often Buttermilk is slightly acidic and is often used in quickbreadsused in quickbreads

Cream is most often used in custards and Cream is most often used in custards and fillingsfillings



EggsEggs

Eggs add structure because they contain Eggs add structure because they contain proteinsproteins

Eggs contain fats and make a product Eggs contain fats and make a product tender because they shorten gluten strandstender because they shorten gluten strands

Eggs add flavor and nutritional valueEggs add flavor and nutritional value

Beaten eggs contain air bubbles which Beaten eggs contain air bubbles which expand when baked and thus leaven some expand when baked and thus leaven some baked goodsbaked goods




Leavening is the production of gases in Leavening is the production of gases in baked goods which increases volumebaked goods which increases volume

Yeast is a microscopic plant which produces Yeast is a microscopic plant which produces CO2 when it gets warmth and moistureCO2 when it gets warmth and moisture

Baking soda also produces CO2 when Baking soda also produces CO2 when moisture and an acid are added to itmoisture and an acid are added to it

Baking powder produces CO2 when it gets Baking powder produces CO2 when it gets warmth and moisturewarmth and moisture

Water in baked goods leavens because it Water in baked goods leavens because it

expands to 1600 times its original volume expands to 1600 times its original volume when it flashes to steamwhen it flashes to steam

Yeast, baking powder, baking soda and Yeast, baking powder, baking soda and water all leaven baked goods and increase water all leaven baked goods and increase their volumetheir volume



Chocolate and cocoaChocolate and cocoa

Chocolate is made from roasted cocoa or Chocolate is made from roasted cocoa or cacao beans. The beans are ground to make cacao beans. The beans are ground to make chocolate liquour.chocolate liquour.

Hardened chocolate liquour is just bitter Hardened chocolate liquour is just bitter chocolatechocolate

The addition of sugar makes it into sweet The addition of sugar makes it into sweet chocolate and milk solids make it into milk chocolate and milk solids make it into milk chocolatechocolate

Chocolate liquor can be separated into Chocolate liquor can be separated into cocoa powder and cocoa butter. Cocoa cocoa powder and cocoa butter. Cocoa butter becomes white chocolate with the butter becomes white chocolate with the addition of sugar and milk solidsaddition of sugar and milk solids



SaltSaltSalt strengthens gluten and weakens yeast Salt strengthens gluten and weakens yeast

growth. Most importantly it turbocharges your growth. Most importantly it turbocharges your taste buds to bring out flavorstaste buds to bring out flavors

SpicesSpicesSpices such as nutmeg, cloves, ginger, mace Spices such as nutmeg, cloves, ginger, mace

and cinnamon add flavor and interestand cinnamon add flavor and interest

Extracts and emulsionsExtracts and emulsions

Extracts are flavorful oils, such as vanilla, Extracts are flavorful oils, such as vanilla, dissolved in alcoholdissolved in alcohol

Emulsions are oils like lemon or orange oil mixed Emulsions are oils like lemon or orange oil mixed

with waterwith water

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