The Science of Baking….

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Presentation transcript:

The Science of Baking…

Chemical Reactions A recipe is like a chemical formula. Chemical reactions during baking give the product its final appearance, texture and flavor.

What Ingredients do… Flour: Provides proteins and starch that make up the structure of baked products.

What Ingredients do… Leavening agents: Make products rise by causing air or gas to be trapped in the mixture. Without these, products would be flat and dense. Ex: baking powder, baking soda, yeast, beaten eggs

What Ingredients do… Liquids: Help flour form the structure of the product. Also make possible many of the chemical changes. Ex: water, milk, fruit, yogurt

What Ingredients do… Fats & Oils: Make products rich and tender. They also add flavor and help to brown the crust. Ex: butter, margarine, vegetable oil, lard & shortening.

What Ingredients do… Sweeteners: Give flavor Also, help crust to brown Ex: sugar, honey, powdered (confectioners) sugar, molasses, brown sugar

What Ingredients do… Eggs: Make baked products tender. Add flavor and richness. Can help bind mixtures together so they don’t separate (dough) Beaten eggs may be used as a leavening agent.

What Ingredients do… Flavorings: Chocolate, spices, herbs & extracts (vanilla or almond).

How Ingredients are Combined… They are combined or mixed in a specific way depending on type of product. Proper mixing helps to give desired texture.

How Ingredients are Combined… Mixture is called either dough or batter. Dough: thick enough to be shaped by hand or cut into shapes. Ex: biscuits, cookies, pie crust, some breads Batter: thin enough to be poured or dropped from a spoon. Ex: pancakes, muffins & cakes.

How Leavening Agents Work… Trapped Air Air is trapped when you sift, cream fat & sugar together, beat egg whites, or beat batter.

How Leavening Agents Work… Steam: Product must be baked at a high temperature. High heat causes water in mixture to turn to steam & causes it to rise. Ex: cream puffs

How Leavening Agents Work… Chemical Leavening Baking soda & baking powder THESE ARE DIFFERENT! Read recipes carefully.

How Leavening Agents Work… Baking Soda: forms CO2 gas when combined with an acid. Used when using acidic ingredients (buttermilk, yogurt, or citrus). Baking Powder: Combo of baking soda and a dry acid. It forms CO2 when liquid is added.

How Leavening Agents Work… Yeast: A microscopic plant that gives off gas as it grows. It reproduces quickly if it has warmth, food (sugar) and moisture. Yeast gives the baked product a distinctive flavor. Why baked yeast bread smells so good! 

How Leavening Agents Work… Leavening agents work with gluten. As batter or dough is mixed the gluten strengthens to form an elastic mesh. When baked the air/gas is released & gluten stretches to let product rise. As baking continues heat causes proteins and starch to become firm and set.

5 tips to Successful Baking 1. Use the exact ingredients called for. 2. Measure accurately 3. Follow the mixing directions in the recipe 4. Use the correct type & size of pan 5. Use the correct oven temperature