ingredients 2

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved

Section TwoUnit 4

Sweetening Agents, Fat and Oil, and Eggs

2American Culinary Federation: Baking Fundamentals © 2007 Pearson

Education. Upper Saddle River, NJ 07458. All Rights Reserved

Objectives

Discuss the different types of sugars and their functions

Identify the different levels of sweetness in sugars

Describe the carmelization of sugars Identify the baking properties of fats and oils

in baked goods Select the best fat or oil for a recipe Describe how to purchase, store, and use

eggs in baked goods



Terms to Know

Carmelization – A browning of sugar when the surface temperature of baked goods reaches 300°F (150°C).



Terms to Know

Crystallization – When sucrose returns to it’s crystallized state.

Emulsification – The suspension of a liquid and fat crated by agitation, temperature or the addition of an acid while agitating.



Terms to Know

Fructose – A natural invert sugar that is found in honey and fruit.

Glucose – A simple sugar made by action of acid on starch.

Lactose – Sugar found in cow’s milk and milk powder.

Maltose – A simple sugar obtained from fermented barley and is used as a yeast food in dough.



Granulated/Powdered Sugars

Most sugars are processed from sugar cane and sugar beets

Sugar has been important in history Granulated sugar crystal sizes:

Standard Extra fine

Powdered sugar: Mixed with 3% cornstarch Sifted into 4X, 6X, or 10X



Granulated/Powdered Sugars (continued) Brown sugar

Made by spraying molasses onto granulated sugar

Light and dark varieties Other granulated sugars:

Turbinado sugar Muscovado sugar Baker’s special sugar



Sugar Substitutes

Saccharin Aspartame Acesulfame potassium Sucralose Various blends



Other Sweetening Agents

Molasses Unsulphured Sulphured Blackstrap

Maple sugar Honey Lactose (milk sugar) Maltose Corn syrup



Relative Sweetness

Types of Sugar Relative Sweetness

Sugar (cane or beet) 100

Invert sugar 130

Corn syrup 60

Lactose 15



Fats and Oils

Essential nutrients in both human and animal diets

Important properties: Most concentrated source of energy of any

foodstuff Better heat transfer

than water Enhance browning in

baked goods Retain moisture through

emulsification Enhance flavor



Fats and Oils (continued)

Animal origin: Lard Tallow Butter

Vegetable origin: Cottonseed oil Soybean oil Corn oil Palm oil Sunflower oil Sesame oil Peanut oil Olive oil



Fats and Oils (continued)

Hydrogenated oils (solidified oils): Frying shortening Pastry shortening Cake and icing shortening Margarine

Properties of fats and oils Emulsification Shortening



Eggs

Important properties: Leaven Emulsify Build structure Tenderize Add moisture Impart flavor/color

Must be kept refrigerated



Eggs (continued)

Frozen egg products: Whole eggs Egg whites Egg yolks

Powdered egg products Whole eggs Egg whites



Summary

Sugars are naturally occurring sweeteners in all fruits and vegetables

Sugars not only add taste, but help to retain moisture in baked goods (increasing shelf life)

Other sweeteners include molasses, maple sugar, honey, lactose (milk sugar), maltose, and corn syrup

Fats and oils are essential nutrients in our diets, providing a significant energy source

Fats and oils can emulsify and provide shortening of baked goods

Eggs contain both protein and fats, which can be used to leaven, emulsify, build structure, tenderize, add moisture, and impart flavor/color

ingredients 2

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upper saddle river

american culinary federation

milk sugar

granulated powdered sugars

oils

types

fats

honey