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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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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
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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.
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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)
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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.
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Ingredients for baked goods include:
3. Sweetener - gives flavor, sweetness and browning.
• Can you name some sweeteners?
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Ingredients for baked goods include:
4. Eggs – adds color, flavor, helps blend ingredients, (emulsion) and traps many air bubbles
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Ingredients for baked goods include:
5. Fat- adds flavor, makes bread tender
• Can you name examples?
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Ingredients for baked goods include:6. Flavoring- add interest, improves or add flavor
• Examples?
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Ingredients for baked goods include:
7. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise.
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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
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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
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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.