ch. 21 ~ baking section 1 ingredients & techniques objectives: identify basic ingredients used...

Ch. 21 ~ BakingSection 1Ingredients & Techniques

Objectives:Identify basic ingredients used in bakingLearn how to prepare pans for baking

Find additions to quick breads to increase nutritional value

Ingredients & Techniques for Baking

Ingredient Basics Flour, liquid, leavening agents, fat,

sweeteners, eggs, and flavoring = common ingredients

Baked goods generally nutritious (many high in fat, sugar, & calories)

Flour = found in nearly every baked product Makes up most of a baked products structure Gluten – protein that affects the texture of a

baked product; helps determine how the product will rise


Types of FLOUR All purpose

Most popular in American kitchens Gives good results for most products

Bread flour Highest gluten content Gives bread strong structure

Cake flour Less gluten than other flours Gives cakes a tender structure

Whole grain flour Weaker gluten than all purpose flour Products made with whole grain rise less Wheat, rye, cornmeal are whole-grain flours Can be combined with all purpose Whole grain flours need to be stirred not sifted Need to be stored in refrigerator to keep them fresh b/c they

contain some fat


Liquid Plays a role in the physical and chemical

changes that occur in a product during baking Water and milk = most common Milk adds flavor & nutrients/helps baked goods

brown better Using fat free milk in a recipe reduces fat Buttermilk adds a tangy flavor to baked foods


Leavening Agents Substance that triggers a chemical action causing

baked product to rise Make most products less compact/softer texture Air – trapped in mixtures as they are beaten; air

expands causing product to rise Steam – used in products that contain a lot of water;

water turns into heat causing product to rise Yeast – microorganism that produces carbon dioxide

gas as it grows; needs food (flour or sugar), liquid, warm temperature to grow; several forms available TBD

Baking Soda – used when recipe calls for buttermilk, yogurt, sour milk, or other acidic liquid

Baking Powder – made of baking soda and a powdered acid such as cream of tartar


Fat Contributes to calories but adds richness, flavor and

tenderness Can be solid or liquid Are not easily substituted Butter or shortening = regular margarine (not soft, whipped,

or liquid) Any cooking oil can be used in baking (mildly flavored) Fats play an important role = can’t be eliminated; however

can be reduced with other flavorful ingredients Applesauce or pureed dried fruits are common substitues

Eggs Add flavor, nutrients, richness, and color Help form the structure of baked products Add air to the mixture when beaten


Sweeteners Sugar is the most commonly used Adds tenderness, sweetness, & flavor Helps crusts brown Granulated white and brown sugar are used in many

recipes Other sweeteners include: honey, corn syrup,

molasses, & powdered sugar Flavorings

Fruits, veggies, nuts = add flavor, texture, and nutrients Herbs, spices, extracts = add flavor Extracts are flavorings in liquid form Vanilla and Almond are VERY common


Combining Ingredients Success of a baked product = ingredients

used and order of combination Following recipe instructions VERY important

for batters and doughs to turn out 4 kinds of batters/doughs

Pour batters Drop batters Soft doughs Stiff doughs


Pour Batters Thin enough to pour; used to make cakes, pancakes,

and waffles Drop Batters

Thick; usually spooned into pans; used to make some quick breads and cookies

Soft Doughs Soft and sticky; rolled biscuits, yeast breads, rolls, and

some cookies start with soft doughs Stiff Doughs

Firm to the touch; easy to work with & cut, form the basis for piecrust and some cookies


Methods of Mixing Several basic methods Use method called for in recipe instructions Unless recipe directs otherwise, ingredients

should be at room temperature before mixing Kneading – working the dough with your

hands to thoroughly mix ingredients and develop gluten


Preparing to Bake Use the size/type of baking pan suggested in

recipe Using light colored metal pans are best Lower the temp. recommended (by about 10

degrees) if using glass pans; glass retains more heat than metal

Dark pans also retain more heat than light ones


Pan Preparation If properly prepared, products will easily remove from pan at

end of baking Grease & Flour

Lightly grease pan with fat and dust with flour Use wax paper or thick paper towel to spread fat Sprinkle flour in pan and tilt at different angles to spread evenly Turn pan upside down over sink and tap gently to remove

excess flour Cooking Spray

Easiest method – may not work with all products Line with Paper

Cut cooking parchment paper the same shape and size of pan bottom

Grease the pan and line the bottom with parchment paper


Removing Baked Products from Pans Some must be removed immediately Some need to cool for a few minutes or until

completely cool in the pans; follow recipe instructions Use cooling racks so baked goods will cool faster and

stay crisp (if cooled on a solid surface, product may become soggy)

Storing Baked Products If filled with cream filling or frosting, should be

refrigerated Store at room temperature if they will be eaten within 3

days

ch. 21 ~ baking section 1 ingredients & techniques objectives: identify basic ingredients used...

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