baking ingredients flour fats sugars eggs liquids leavening agents chocolate & flavorings salt

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BAKING INGREDIENTS BAKING INGREDIENTS Flour Flour Fats Fats Sugars Sugars Eggs Eggs Liquids Liquids Leavening agents Leavening agents Chocolate & flavorings Chocolate & flavorings Salt Salt

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Page 1: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

BAKING INGREDIENTSBAKING INGREDIENTS

FlourFlour

FatsFats

SugarsSugars

EggsEggs

LiquidsLiquids

Leavening agentsLeavening agents

Chocolate & flavoringsChocolate & flavorings

SaltSalt

Page 2: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

FloursFloursWhite 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 products3.3. Low gluten flour (weak flour) makes tender productsLow gluten flour (weak flour) makes tender products4.4. Gluten is developed by mixing a dough – the more a Gluten is developed by mixing a dough – the more a

dough is mixed the more gluten will develop and the dough is mixed the more gluten will develop and the product will be firmer and chewier. product will be firmer and chewier.

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

(outer covering) and the germ(outer covering) and the germ2.2. The ground bran has sharp edges and cuts gluten The ground bran has sharp edges and cuts gluten

strands. The germ contains oil which also shortens the strands. The germ contains oil which also shortens the gluten strands. This is why whole wheat products cannot gluten strands. This is why whole wheat products cannot be as firm or chewy as white flour products. be as firm or chewy as white flour products.

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

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

Page 3: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

FatsFats

Fats coat the strands of gluten and Fats coat the strands of gluten and prevent them from holding together, prevent them from holding together, thus fats thus fats shorten shorten the strands and the strands and help create a tender product.help create a 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 moisture and richness, add flavor and increase keeping qualities.and increase keeping qualities.

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

Page 4: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……FatsFatsShorteningShortening1.1. 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 together have a tough, waxy texture and hold together

in particles within a dough or batter.in particles within a dough or batter.3.3. Emulsified shorteningsEmulsified shortenings are soft and spread easily and are used to are soft and spread easily and are used to

make cake batters. They are used when there is more sugar than make cake batters. They are used when there is more sugar than flour in a formula and are sometimes called high ratio shortenings.flour in a formula and are sometimes called high ratio shortenings.

4.4. Puff pastry shorteningPuff pastry shortening is very firm and is used for making rolled-in is very firm and is used for making rolled-in doughs when it is important that the fat stay in distinct layers doughs when it is important that the fat stay in distinct layers between the layers of dough.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 Used less and less today, however it is excellent for pastry.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 some 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.fats. Its low melting point can make it hard to work with.

Page 5: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

SugarsSugars

Sugars create sweetnessSugars create sweetness Sugars also create tenderness because Sugars also create tenderness because

they weaken glutenthey weaken gluten They add color to the crust when they They add color to the crust when they

bakebake Sugars improve keeping qualities Sugars improve keeping qualities

because sugar is because sugar is hydroscopichydroscopic, meaning , meaning it absorbs water.it absorbs water.

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

Page 6: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……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 , for topping

baked goodsbaked goods4.4. Icing sugar is very fine and is used in icings or for Icing sugar is very fine and is used in icings or for

dusting finished products.dusting finished products.

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

sugar removed.sugar removed.2.2. Brown sugar is simple white sugar with some of the Brown sugar is simple white sugar with some of the

molasses left in. You can make it by mixing molasses molasses left in. You can make it by mixing molasses with sugar.with sugar.

Corn syrupCorn syrup A liquid sweetener containing natural sugars called A liquid sweetener containing natural sugars called

fructose.fructose.

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

Page 7: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

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 Add texture, flavor, nutritional value and color to baked

goodsgoods

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 formulas

3.3. 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 Cream is more often used in fillings & puddings than in doughsdoughs

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

Page 8: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

EggsEggs

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

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

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

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

The fat in egg yolks help The fat in egg yolks help shortenshorten gluten gluten strands, making a tender product.strands, making a tender product.

Eggs also add moisture, flavor, Eggs also add moisture, flavor, nutritional value and color to baked nutritional value and color to baked goods.goods.

Page 9: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

Leavening agentsLeavening agents

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

volume.volume.For example, bread dough rises when For example, bread dough rises when

proofed because of the gas CO2.proofed because of the gas CO2.

YeastYeast1.1. A microscopic plantA microscopic plant2.2. Yeast Yeast fermentsferments, which means it converts carbohydrates , which means it converts carbohydrates

into CO2 and alcohol when it gets warmth and moisture.into 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 slowlyAt 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 140FYeast dies at 60C or 140F Yeast is available as compressed yeast, which must 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.be dissolved in warm water before use.

Page 10: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……Leavening agentsLeavening agentsBaking sodaBaking soda1.1. A chemical leavenerA chemical leavener

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

Baking powderBaking powder1.1. Also a chemical leavenerAlso 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. Single-action baking powder releases CO2 as soon as Single-action baking powder releases CO2 as soon as water is added to it.water is added to it.

4.4. Double-action baking powder releases CO2 when water Double-action baking powder releases CO2 when water is added to it and again when it is heated.is 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.

Page 11: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……Leavening agentsLeavening agents

Baking ammoniaBaking ammonia1.1. A chemical leavenerA chemical leavener2.2. Usually used only in large-scale commercial cookie Usually used only in large-scale commercial cookie

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

AirAir1.1. Creaming is the process of beating fats and sugar Creaming is the process of beating fats and sugar

together to incorporate air into the mixture.together to 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 Air beaten into the mixture during creaming may be the

only leavening agent.only leavening agent.

SteamSteam1.1. When water is heated and turns to steam it expands to When water is heated and turns to steam it expands to

1600 times its original volume, thus moisture is an 1600 times its original volume, thus moisture is an important leavening agent in baking.important leavening agent in baking.

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

Page 12: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

Chocolate and CocoaChocolate and Cocoa Chocolate and cocoa are made from cocoa or Chocolate and cocoa are made from cocoa or

cacao beanscacao beans The beans are roasted and ground to make a The beans are roasted and ground to make a

paste called paste called chocolate liquorchocolate liquor The fat content of this is called The fat content of this is called cocoa buttercocoa butter Cocoa Cocoa is the dry powder left after is the dry powder left after cocoa buttercocoa butter is is

separated from separated from chocolate liquorchocolate liquor Unsweetened chocolate (bitter chocolate) is just Unsweetened chocolate (bitter chocolate) is just

hardened chocolate liquor. Popular in Europe.hardened chocolate liquor. Popular in Europe. Sweet chocolate is bitter chocolate with sugar Sweet chocolate is bitter chocolate with sugar

addedadded Milk chocolate is sweet chocolate with milk solids Milk chocolate is sweet chocolate with milk solids

added. Popular in North America.added. Popular in North America. White chocolate is cocoa butter with milk solids White chocolate is cocoa butter with milk solids

and sugar added. It can be dyed with food and sugar added. It can be dyed with food coloring.coloring.

Page 13: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

SaltSalt

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

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

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

Page 14: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

SpicesSpices

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

The most commonly used are The most commonly used are cinnamon, nutmeg, mace, cloves and cinnamon, nutmeg, mace, cloves and gingerginger

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

Page 15: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

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

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

2.2. Vanilla beans are processed to extract the oils Vanilla beans are processed to extract the oils from them and this is dissolved in alcohol. True from them and this is dissolved in alcohol. True vanilla extract and vanilla beans are quite vanilla extract and vanilla beans are quite expensive, partly because of the current expensive, partly because of the current popularity of novelty items such as vanilla popularity of novelty items such as vanilla flavored soft drinks and vanilla scented cosmetics flavored soft drinks and vanilla scented cosmetics and soapsand soaps

Emulsions are oils mixed with waterEmulsions are oils mixed with water1.1. Lemon and orange emulsions are the most Lemon and orange emulsions are the most

commoncommon

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

Page 16: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

ReviewReview

Most baked goods are made from Most baked goods are made from only a very few ingredients. only a very few ingredients.

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

goods you wantgoods you want

Page 17: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……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 of

gluten 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

Page 18: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……FatsFats Fats coat the strands of gluten and Fats coat the strands of gluten and

prevent them from holding together, prevent them from holding together, thus fats thus fats shorten shorten the strands and help the strands and help create a tender product.create a 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 leavening In some cases they act as a leavening agentagent

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

Page 19: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……SugarsSugars

Sugars create sweetnessSugars create sweetness Sugars also create tenderness because Sugars also create tenderness because

they weaken gluten structurethey weaken gluten structure They add color to the crust when they They add color to the crust when they

bakebake Sugars improve keeping qualities Sugars improve keeping qualities

because sugar is because sugar is hydroscopichydroscopic, meaning it , meaning it absorbs water.absorbs water.

Sugars include white granulated sugar, Sugars include white granulated sugar, icing sugar, brown sugars, corn syrup icing sugar, brown sugars, corn syrup and honeyand honey

Page 20: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……LiquidsLiquids

Liquids are essential in the baking Liquids are essential in the baking process because gluten cannot develop process because gluten cannot develop without some liquidwithout some 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 Cream is most often used in custards

and fillingsand fillings

Page 21: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……EggsEggs

Eggs add structure because they Eggs add structure because they contain proteinscontain proteins

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

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 expand when baked and thus leaven some baked goodssome baked goods

Page 22: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……Leavening agentsLeavening agents 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 Yeast is a microscopic plant which

produces CO2 when it gets warmth and produces CO2 when it gets warmth and moisturemoisture

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

Water in baked goods leavens because Water in baked goods leavens because it expands to 1600 times its original it expands to 1600 times its original volume when it flashes to steamvolume when it flashes to steam

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

Page 23: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

……Chocolate and cocoaChocolate and cocoa Chocolate is made from roasted cocoa Chocolate is made from roasted cocoa

or cacao beans. The beans are ground or cacao beans. The beans are ground to make chocolate liquour.to make chocolate liquour.

Hardened chocolate liquour is just Hardened chocolate liquour is just bitter chocolatebitter chocolate

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

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 butter becomes white chocolate with the addition of sugar and milk solidsthe addition of sugar and milk solids

Page 24: BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt

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

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

……SpicesSpices Spices such as nutmeg, cloves, ginger, Spices such as nutmeg, cloves, ginger,

mace mace and cinnamon add flavor and and cinnamon add flavor and interestinterest

……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 Emulsions are oils like lemon or orange oil mixed with watermixed with water