Objective:Explain the effects of different baking ingredients.

• Warm-up: Think of your favorite baked good.• SMART review of ingredients

• 10/9 and 10/10 WOF Unit VI, # I and 3

Breads ( Baked Goods) around the World

Examples• There are 2 types of breads• 1. Unleavened – very flat and dense examples – tortilla, pita bread• 2. Leavened – lift, light, porous examples – rolls, sandwich bread

Ingredients for baked goods include:

1. Flour- gives bread it structure. Mostly used is milled wheat flour – removing bran and germ – the remaining center portion, contains starch and protein.

Kinds of flour

All purpose flour – bleached, unbleached, self-risingWhole wheat flourBread flour – hard-wheat, unbleached flour with barley flourCake and pastry flour - soft wheat for fine, tender texture ( cake flour is

bleached)

Ingredients for baked goods include:

2. Liquids-moisten and blend dry ingredients.

•Flour + Liquid makes protein called gluten which is sticky and elastic.

Gluten forms strong elastic strands that crisscross in a springy mesh of tiny cells that trap air. When heated the trapped air expands, shaping the product. Eventually the heated sets the proteins and starched into it final shape.

Ingredients for baked goods include:

3. Sweetener - gives flavor, sweetness and browning.

• Can you name some sweeteners?

Ingredients for baked goods include:

4. Eggs – adds color, flavor, helps blend ingredients, (emulsion) and traps many air bubbles

Ingredients for baked goods include:

5. Fat- adds flavor, makes bread tender

• Can you name examples?

Ingredients for baked goods include:6. Flavoring- add interest, improves or add flavor

• Examples?

Ingredients for baked goods include:

7. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise.

Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise

Mechanical methods Air- incorporated by sifting, beating, creaming, kneading Steam- produced as bread is cooked – liquids boil and turn

into steam

Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise

Chemical reaction producing carbon dioxide a. Baking soda – reacts with acids to create carbon dioxide b. Baking powder- combination of baking soda and dry acid

powder c. Yeast are micro-organisms (fungus) that feed on simple

sugars in flour and sweeteners – as it grows it gives off carbon dioxide while other by-products give off distinctive flavor and aromas

The leavening agent determines the time it takes to make a baked good

• Quick breads are leavened by agents that allow for immediate baking.

• Yeast breads take time. Usually they have to rise twice before baking.