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INGREDIENTS AND TECHNIQUES

Basic IngredientsBasic Ingredients

• All baked products are made by using a combination of the following ingredients

• It is the amounts of the ingredients used and how they are combined and baked that determines the type of product.

FLOURFLOUR

• Protein and starch in flour make up most of the structure.• Gluten - one of the proteins found in flour.

• It affects the texture and helps to determine how a product will rise.

• All-purpose flour - a wheat flour• Gives good results for most products.

• Bread flour - highest gluten content• Gives bread a strong structure

•Cake flour - contains less gluten-gives cakes a tender structure

•Whole wheat flour has weaker gluten than all purposeFlour.• Products made only with whole wheat flour rise less

and have a heavy texture.•Whole grain rye or cornmeal have either weak gluten or No gluten. They are usually combined with all-purpose Flour in equal proportions.

STORAGE OF FLOURSTORAGE OF FLOUR

• WHOLE GRAINS SHOULD BE STORED IN THE REFRIGERATOR.

• STORE OTHER FLOURS IN AIRTIGHT CONTAINERS IN A COOL, DRY PLACE.

LIQUIDLIQUID

• Needed to help form the structure of the product.

• Water and milk most common.• Milk adds flavor and nutrients

• And helps baked goods brown better

• Use skim milk to reduce fat content

LEAVENING AGENTSLEAVENING AGENTS

• PROVIDE AIR, STEAM, OR GAS TO HELP BAKED PRODUCTS RISE.

• AIR - trapped in mixtures as they are beaten• Creaming fat and sugar• Sifting flour• Adding beaten egg whites

• Angel food cake

STEAMSTEAM

• Leavens products that contain high amounts of water.

• Steam expands, causing the product to rise.

YEASTYEAST

• Microorganism that produces carbon dioxide gas as it grows

• It needs food (flour or sugar), liquid, and a warm temperature to grow.• Active dry yeast • Quick-rising yeast - leavens the dough about

twice as quickly

• Store at room temperature• Use before expiration date.

BAKING SODABAKING SODA

• Is used whenever the recipe calls for an acid liquid such as buttermilk, yogurt, or sour milk.

• Produces carbon dioxide gas when combined with liquids.

BAKING POWDERBAKING POWDER

• Leavening agent made of baking soda and a powdered acid such as cream of tartar.

• Double-acting baking powder releases some carbon dioxide gas when first mixed with a liquid, then the rest is released when it is heated.

FATFAT• Adds richness, flavor, and tenderness• Solids

• Shortening, lard, butter, and margarine

• Regular margarine can be used in place of butter or shortening

• Do not use soft, whipped, or liquid margarine or spreads; they contain water or oil which will affect the results.

• Substitute solid shortening for butter or margarine.

• Liquid• Oils

• Solid and liquid fats cannot be substitute for one another.

EGGSEGGS

• Add flavor, nutrients, richness, and color to baked products, as well as structure.

• When beaten they add air to the mixture.

• Two egg whites can substitute for 1 whole egg, to reduce fat and cholesterol.

SWEETNERSSWEETNERS

• Sugar the most common

• Makes baked products tender, adds sweetness and flavor, and helps the crust brown.

• Granulated sugar, brown sugar, honey, corn syrup, molasses, and powdered sugar.

• Store most sweeteners in tightly covered containers in a cool place.

FLAVORINGSFLAVORINGS

• Fruits and nuts add both flavor and texture

• Herbs, spices, extracts are used in small amounts for flavor.

store in tightly closed containers.

COMBINING THE INGREDIENTS

COMBINING THE INGREDIENTS

Characteristics of a baked product are influenced by how the ingredients are

combined

GLUTENGLUTEN

• When flour and liquid are mixed together the gluten in flour “develops” or becomes strong and elastic.

• The longer the mixing time, the more the gluten is developed.• Giving the product a coarse texture; yeast breads.

• Ingredients just mixed to combine ingredients result in fine, tender textured products; cakes and quick breads.

BATTERSBATTERS

• Pour Batters• Thin enough to pour in

a steady stream.

• Used to make cakes, pancakes, and waffles.

• Drop Batters• Thick,

• Usually spooned into pans

• Used to make quick breads and cookies.

DOUGHShave less liquid than batters

DOUGHShave less liquid than batters

• SOFT DOUGHS• Soft and sticky but can

be touched and handled

• Rolled biscuits, yeast breads and rolls, and some cookies.

• STIFF DOUGHS• Firm to the touch

• Easy to work with and cut

• Form the basis for pie crust and some cookies.

Preparing to BakePreparing to Bake

• Baking pans• Use size and type specified in recipe

• If pan is too large or small, the product will not bake properly.

• Materials• Most recipes are developed for light colored metal

pans• Glass pans lower the cooking temperature by 25

degrees• Dark pans lower the oven temperature by 10 degrees

PAN PREPARATIONPAN PREPARATION

• GREASE AND FLOUR• Lightly grease a pan and dust it with flour

• Don’t do for microwave baking-they become sticky.

• COOKING SPRAY• Easiest method

• May not work with all products,follow label directions

• LINING WITH PAPER• Use parchment paper

• Do not use brown paper, it contains chemicals

• Do not use wax paper, it may melt

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• Conventional oven• Uses dry heat

• The product browns and may develop a crispy crust.

• Most batters and dough's are baked this way.

• Microwave oven• Cooks with moist heat

• Products do not brown or develop a crispy crust.

• Food has more of a steamed texture.

• They are very tender and moist

Removing product from panRemoving product from pan

• Remove some from pans immediately• Some must cool for a few minutes before

taking them out.• Others need to stay in the pan until

completely cool.• Cool on cooling racks

• Cooling on a solid surface moisture collects causing the baked goods to become soggy