+ Baking Ingredients. + Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring.
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Transcript of + Baking Ingredients. + Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring.
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Baking Ingredients
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Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring
+Flour
Main Function: Gives structure to baked items
Made by milling wheat kernels after the bran and germ are removed. Remaining endosperm contains starch and protein
Starch absorbs some of the liquid in a recipe.
Certain proteins in wheat flour combine with liquid to create an elastic substance called gluten.
+Gluten
Develops as flour is mixed with liquid Forms strong, elastic strands that crisscross in a springy mesh, or
weave, of tiny cells Cells trap air or gas in baked products
Think bubble gum, it stretches without bursting Eventually the heat sets the protein into the foods final shape
The longer the mixing time, the stronger the gluten will be Cake > Mix quickly > Small air cells > Silky texture Bread > Knead lots > Larger air cells > Chewy texture
+Gluten Formation
+Kinds of Flour
All-Purpose
Whole-Wheat
Bread
Cake & Pastry
Gluten
+Buying & Storing Flour
For the average home baker, a 5-pound bag is most practical. Smaller bags of specialty flour are also available Read labels carefully!
Check that the bag is well sealed and undamaged.
Store in a cool, dry place.
Refrigerate open packages of whole-grain flour.
+Liquids
Main Functions: Develop gluten Cause physical and chemical changes that add structure and
texture to baked goods Provide moistness
Possibilities: Water Milk Juice Buttermilk Sour cream Yogurt
+Leavening Agents
Main Function: Triggers a chemical reaction that makes a baked product rise
Examples: Chemical
Baking powder Baking soda
Natural Eggs Yeast Steam/Air
+Fats
Main Functions: Add richness and flavor to baked good Help with browning Tender crusts
Common: Butter Shortening Vegetable Oil
Store in a cool dry place Coldest part of the fridge for butter
Don’t substitute a liquid for a solid fat
+Sweeteners
Main Functions: Provide Flavor, Tenderness and Browning
Options: Sugar Honey Molasses Corn Syrup
Substituting sweeteners often requires a change in other ingredients
Store in tightly sealed container in cool dry area
+Eggs
Main Function: Multi-tasker
Fats add flavor, richness and tenderness and color Certain yolk fats create emulsion Beating egg white proteins adds air and volume Heating eggs help set structure of baked goods
+Flavoring
Main Function: Adds variety to baked products
Types Spices Liquid Extracts Dried fruit Nuts Citrus Peel Flavored Syrup
Adding may change texture, color or flavor
+Preparing Pans
Grease and Flour Coat lightly with solid fat
(butter or shortening) and dust with flour Can use cooking spray, but
can build-up on pans
Line with cooking parchment Cut a piece the size of the pan Coat bottom of the pan with
shortening or butter
Not all pans should be greased… read your recipe