Baking Basics Chapter 42

Baking Basics Baked goods are made from the simplest ingredients— Flour Liquid Leavening Agents Fats Sweeteners Eggs Flavoring

Baking Basics These ingredients can be combined in different ways to create different effects in taste, texture, appearance and nutrition.

FLOUR Most flour is made by milling wheat kernels after the bran and germ are removed. The starch contained in the wheat helps give structure to baked items.

Gluten Proteins in the flour combine with liquid in the recipe to create an elastic substance called GLUTEN. Gluten affects the texture and the rising of baked products. The longer the mixing time, the stronger the gluten will be.

For Yeast Breads… The dough may be worked for ten minutes to develop the gluten. This allows the gluten to expand easily. Air cells can grow larger, giving yeast breads a CHEWY TEXTURE.

Gluten Intolerance Some people have a conditions called gluten intolerance. Eating products with gluten leads to a medical condition called CELIAC DISEASE (causes digestive problems, vitamin deficiency, and anemia).

Kinds of Flour Flour is made from 2 varieties of wheat Hard wheat = high protein & forms strong gluten Used in commercial bread baking Soft wheat = low protein & forms weak gluten Used for tender, delicate texture Durum (the hardest wheat grown) is milled into semolina, the grainy flour that gives pasta its sturdy structure.

Types of Flour All Purpose (bleached, unbleached, self rising) Whole Wheat Flour Bread Flour Cake and Pastry Flours Gluten Flour Specialty Flours

Buying & Storing Flour Check that the bag is well-sealed and undamaged Flour should be stored in a cool, dry place. Transfer it from an opened bag into a tightly covered container. Refrigerate whole-grain flour to prevent rancidity

Liquids Used in Baking Used in developing gluten Make changes that add structure & texture to baked goods. Water & Milk are the most commonly used liquids. Adds moistness, richness & increased browning

Proportion of Liquid and Flour Amount of liquid in relation to flour affects the qualities of the finished product—especially texture and rising ability. Pour batters Drop batters Soft dough Stiff dough

Leavening Agents AKA Leaveners Substance that triggers a chemical reaction that makes baked product rise. Adds volume and height

Kinds of Leavening Agents Air Steam Baking soda Baking powder Yeast

FATS Add richness and flavor to baked goods Makes brown crust Tender texture Butter Margarine Vegetable shortening Lard (makes very flaky crusts; used in home baking)

Fats Solid fats and oils work differently They are not interchangeable! If recipe calls for oil, always use it. Oil adds moistness and density rather than volume. Olive oil has a distinctive flavor—isn’t used for baking

Storing Fats Keep butter and margarine in the coldest part of the fridge Wrapped well Absorbs misc. flavors & aromas Store vegetable shortening & oils in a cool, dry area. CHECK THE LABEL

Sweeteners Add Flavor, tenderness & help with browning Sugars Honey Molasses Corn syrup

Eggs Fats in eggs add … Flavor Color Richness Tenderness Emulsifier (Keeps food from separating) Beating egg whites adds air and volume

Flavorings Seasonings & flavorings add variety to baked products Recipes can call for spices or liquid extracts Dried fruit Chopped nuts Citrus peel Flavored syrups Chocolate

The Baking Process Choose Oven Temperature Baking takes precise timing Correct temps help product to rise properly Preheat = turn on oven 10 minutes before using

Choose Pans Use the type and size recipe calls for Most recipes assume the use of shiny metal pans Lower oven temp by 10 degrees for dark pan Lower oven temp by 25 degrees for glass pan

Prepare the Pans Follow recipe instructions Do not grease pan when making a high fat recipe Grease and flour – use solid fat then dust with flour Do Not use Salted butter- creates dark crust & sticks Spray with cooking spray Line with parchment paper

Bake the Food Place food in oven to allow even air circulation Allow 1 inch of space above, below & on all sides Crowded pans may create hot spots causing uneven baking and browning

Position Pans Properly

Removing Baked Products from Pans Follow recipe directions for removing Most cookies and muffins need to cool for 1-2 minutes before removing Most cakes and breads need to cool partially in pan to prevent cracking Use wire racks to promote quick cooling Gently remove cookies from baking sheets with a wide spatula or pancake turner

Storing Baked Products Cool baked goods thoroughly before storing Most cookies, cakes and breads can be kept in a sealed container and at room temperature for 3 days Freeze for longer storage Refrigerate products with custard, cream , fruit fillings and frostings