Chapter 42- Food & Nutrition Class Baking Basics Chapter 42- Food & Nutrition Class

Ingredients for Baking A. Flour 1. Standard flour- only the endosperm of the whole wheat kernel. a. Contains starch & protein b. Gives structure to baked goods c. Gluten- an elastic substance formed by the protein in flour - the longer dough is mixed, the stronger the gluten becomes. 2. Kinds of Wheat Flour a. All-purpose- a blend of hard & soft wheats 1. bleached flour- has been chemically treated to whiten its natural color

- self rising flour- has baking powder & salt added to it. b - self rising flour- has baking powder & salt added to it. b. whole wheat flour- made from the entire wheat kernel c. Bread flour- mix of wheat flour which has a higher gluten potential d. cake & pastry flour- made of soft wheat which has a very fine, smooth texture. e. specialty flours- flour made from other grains such as oats, buckwheat, potatoes, etc. 3. Storing Flour- keep in a cool, dry place in an air-tight container. a. Whole-wheat flour should be refrigerated

B. Liquids- help develop gluten, aid chemical changes & moisturize baked goods. 1. Batter- has more liquid & less flour than dough a. Pour batter- thinner & pourable ex.- pancakes & cake batter b. Drop batter- thicker w/ more flour & is able to be scooped with a spoon. ex- cookie dough 2. Dough- thicker with more flour than liquid a. Soft dough- examples include yeast bread dough & rolled biscuits b. Stiff Dough- pie crusts & rolled cookies (sugar cookies)

C. Leavening Agents- substances that trigger a chemical reaction that makes a baked product grow larger, or rise. 1. air- is added by beating/mixing/stirring air into the batter 2. steam- the heat of baking turns the liquid into steam causing the baked good to expand. 3. baking soda- a chemical leavener that must be used w/an acidic ingredient such as buttermilk 4. baking powder- a combination of baking soda & a dry acid (typically cream of tartar) 5. yeast- a fungus that thrives on moisture & warmth a. Feeds off of sugar to create carbon dioxide

D. Fats- add richness & flavor to foods 1 D. Fats- add richness & flavor to foods 1. also helps to brown crusts & to tenderize baked goods. 2. examples include- butter, milk fats, oils E. Sweeteners- add flavor, tenderness & help with browning 1. granulated sugar- regular crystalized sugar 2. confectioners sugar- powdered sugar - has been crushed & a little cornstarch is added 3. brown sugar- granulated sugar that is coated in molasses 4. corn syrup- made from the sugar starch of corn F. Eggs- add flavor, color, richness & tenderness to foods