Healthy Baking KJ Santiesteban Nutrition 6/8/2014.

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Presentation transcript:

Healthy Baking KJ Santiesteban Nutrition 6/8/2014

Baking Flour; Eggs; Fats; Sugar; A protein that gives it structure. High in protein, gives structure, flavor, color as well as tenderness from the fat out the yolk. Fats; Like butter and oil, provides moisture and help make bake goods tender crumb. Sugar; Provides sweetness, moisture, tenderness and browning.

Healthy Baking Finding a balance between structure and moisture. Instead of baking white bread, make Rye or pumpernickel. To substitute the eggs you will need ground up flax seeds(GFS). Ratio to that Is 1 tbs gfs to 3 tbs water.

Charts

Why Chefs? Chefs would want to go towards healthier baking because of the health problems that Americans are living with. Plus its a trend that's going on now.