1. Ch. 21 ~ Baking Section 1 Ingredients & Techniques
Objectives:
Identify basic ingredients used in baking
Learn how to prepare pans for baking
Find additions to quick breads to increase nutritional value

2. Ingredients & Techniques for Baking
Ingredient Basics
Flour, liquid, leavening agents, fat, sweeteners, eggs, and flavoring = common ingredients
Baked goods generally nutritious (many high in fat, sugar, & calories)
Flour = found in nearly every baked product
Makes up most of a baked products structure
Gluten – protein that affects the texture of a baked product; helps determine how the product will rise

3. Ingredients & Techniques for Baking
Types of FLOUR
All purpose
Most popular in American kitchens
Gives good results for most products
Bread flour
Highest gluten content
Gives bread strong structure
Cake flour
Less gluten than other flours
Gives cakes a tender structure
Whole grain flour
Weaker gluten than all purpose flour
Products made with whole grain rise less
Wheat, rye, cornmeal are whole-grain flours
Can be combined with all purpose
Whole grain flours need to be stirred not sifted
Need to be stored in refrigerator to keep them fresh b/c they contain some fat

4. Ingredients & Techniques for Baking
Liquid
Plays a role in the physical and chemical changes that occur in a product during baking
Water and milk = most common
Milk adds flavor & nutrients/helps baked goods brown better
Using fat free milk in a recipe reduces fat
Buttermilk adds a tangy flavor to baked foods

5. Ingredients & Techniques for Baking
Leavening Agents
Substance that triggers a chemical action causing baked product to rise
Make most products less compact/softer texture
Air – trapped in mixtures as they are beaten; air expands causing product to rise
Steam – used in products that contain a lot of water; water turns into heat causing product to rise
Yeast – microorganism that produces carbon dioxide gas as it grows; needs food (flour or sugar), liquid, warm temperature to grow; several forms available TBD
Baking Soda – used when recipe calls for buttermilk, yogurt, sour milk, or other acidic liquid
Baking Powder – made of baking soda and a powdered acid such as cream of tartar

6. Ingredients & Techniques for Baking
Fat
Contributes to calories but adds richness, flavor and tenderness
Can be solid or liquid
Are not easily substituted
Butter or shortening = regular margarine (not soft, whipped, or liquid)
Any cooking oil can be used in baking (mildly flavored)
Fats play an important role = can’t be eliminated; however can be reduced with other flavorful ingredients
Applesauce or pureed dried fruits are common substitues
Eggs
Add flavor, nutrients, richness, and color
Help form the structure of baked products
Add air to the mixture when beaten

7. Ingredients & Techniques for Baking
Sweeteners
Sugar is the most commonly used
Adds tenderness, sweetness, & flavor
Helps crusts brown
Granulated white and brown sugar are used in many recipes
Other sweeteners include: honey, corn syrup, molasses, & powdered sugar
Flavorings
Fruits, veggies, nuts = add flavor, texture, and nutrients
Herbs, spices, extracts = add flavor
Extracts are flavorings in liquid form
Vanilla and Almond are VERY common

8. Ingredients & Techniques for Baking
Combining Ingredients
Success of a baked product = ingredients used and order of combination
Following recipe instructions VERY important for batters and doughs to turn out
4 kinds of batters/doughs
Pour batters
Drop batters
Soft doughs
Stiff doughs

9. Ingredients & Techniques for Baking
Pour Batters
Thin enough to pour; used to make cakes, pancakes, and waffles
Drop Batters
Thick; usually spooned into pans; used to make some quick breads and cookies
Soft Doughs
Soft and sticky; rolled biscuits, yeast breads, rolls, and some cookies start with soft doughs
Stiff Doughs
Firm to the touch; easy to work with & cut, form the basis for piecrust and some cookies

10. Ingredients & Techniques for Baking
Methods of Mixing
Several basic methods
Use method called for in recipe instructions
Unless recipe directs otherwise, ingredients should be at room temperature before mixing
Kneading – working the dough with your hands to thoroughly mix ingredients and develop gluten

11. Ingredients & Techniques for Baking
Preparing to Bake
Use the size/type of baking pan suggested in recipe
Using light colored metal pans are best
Lower the temp. recommended (by about 10 degrees) if using glass pans; glass retains more heat than metal
Dark pans also retain more heat than light ones

12. Ingredients & Techniques for Baking
Pan Preparation
If properly prepared, products will easily remove from pan at end of baking
Grease & Flour
Lightly grease pan with fat and dust with flour
Use wax paper or thick paper towel to spread fat
Sprinkle flour in pan and tilt at different angles to spread evenly
Turn pan upside down over sink and tap gently to remove excess flour
Cooking Spray
Easiest method – may not work with all products
Line with Paper
Cut cooking parchment paper the same shape and size of pan bottom
Grease the pan and line the bottom with parchment paper

13. Ingredients & Techniques for Baking
Removing Baked Products from Pans
Some must be removed immediately
Some need to cool for a few minutes or until completely cool in the pans; follow recipe instructions
Use cooling racks so baked goods will cool faster and stay crisp (if cooled on a solid surface, product may become soggy)
Storing Baked Products
If filled with cream filling or frosting, should be refrigerated
Store at room temperature if they will be eaten within 3 days