1. INGREDIENTS AND TECHNIQUES
BAKING
INGREDIENTS AND TECHNIQUES

2. Basic Ingredients
All baked products are made by using a combination of the following ingredients
It is the amounts of the ingredients used and how they are combined and baked that determines the type of product.

3. FLOUR Protein and starch in flour make up most of the structure.
Gluten - one of the proteins found in flour.
It affects the texture and helps to determine how a product will rise.
All-purpose flour - a wheat flour
Gives good results for most products.
Bread flour - highest gluten content
Gives bread a strong structure

4. Cake flour - contains less gluten
-gives cakes a tender structure
Whole wheat flour has weaker gluten than all purpose
Flour.
Products made only with whole wheat flour rise less
and have a heavy texture.
Whole grain rye or cornmeal have either weak gluten or No gluten. They are usually combined with all-purpose Flour in equal proportions.

5. STORAGE OF FLOUR WHOLE GRAINS SHOULD BE STORED IN THE REFRIGERATOR.
STORE OTHER FLOURS IN AIRTIGHT CONTAINERS IN A COOL, DRY PLACE.

6. LIQUID Needed to help form the structure of the product.
Water and milk most common.
Milk adds flavor and nutrients
And helps baked goods brown better
Use skim milk to reduce fat content

7. LEAVENING AGENTS
PROVIDE AIR, STEAM, OR GAS TO HELP BAKED PRODUCTS RISE.
AIR - trapped in mixtures as they are beaten
Creaming fat and sugar
Sifting flour
Adding beaten egg whites
Angel food cake

8. STEAM Leavens products that contain high amounts of water.
Steam expands, causing the product to rise.

9. YEAST Microorganism that produces carbon dioxide gas as it grows
It needs food (flour or sugar), liquid, and a warm temperature to grow.
Active dry yeast
Quick-rising yeast - leavens the dough about twice as quickly
Store at room temperature
Use before expiration date.

10. BAKING SODA
Is used whenever the recipe calls for an acid liquid such as buttermilk, yogurt, or sour milk.
Produces carbon dioxide gas when combined with liquids.

11. BAKING POWDER
Leavening agent made of baking soda and a powdered acid such as cream of tartar.
Double-acting baking powder releases some carbon dioxide gas when first mixed with a liquid, then the rest is released when it is heated.

12. FAT Adds richness, flavor, and tenderness Solids Liquid
Shortening, lard, butter, and margarine
Regular margarine can be used in place of butter or shortening
Do not use soft, whipped, or liquid margarine or spreads; they contain water or oil which will affect the results.
Substitute solid shortening for butter or margarine.
Liquid
Oils
Solid and liquid fats cannot be substitute for one another.

13. EGGS
Add flavor, nutrients, richness, and color to baked products, as well as structure.
When beaten they add air to the mixture.
Two egg whites can substitute for 1 whole egg, to reduce fat and cholesterol.

14. SWEETNERS Sugar the most common
Makes baked products tender, adds sweetness and flavor, and helps the crust brown.
Granulated sugar, brown sugar, honey, corn syrup, molasses, and powdered sugar.
Store most sweeteners in tightly covered containers in a cool place.

15. FLAVORINGS Fruits and nuts add both flavor and texture
Herbs, spices, extracts are used in small amounts for flavor.
store in tightly closed containers.

16. COMBINING THE INGREDIENTS
Characteristics of a baked product are influenced by how the ingredients are combined

17. GLUTEN
When flour and liquid are mixed together the gluten in flour “develops” or becomes strong and elastic.
The longer the mixing time, the more the gluten is developed.
Giving the product a coarse texture; yeast breads.
Ingredients just mixed to combine ingredients result in fine, tender textured products; cakes and quick breads.

18. BATTERS Pour Batters Drop Batters
Thin enough to pour in a steady stream.
Used to make cakes, pancakes, and waffles.
Drop Batters
Thick,
Usually spooned into pans
Used to make quick breads and cookies.

19. DOUGHS have less liquid than batters
SOFT DOUGHS
Soft and sticky but can be touched and handled
Rolled biscuits, yeast breads and rolls, and some cookies.
STIFF DOUGHS
Firm to the touch
Easy to work with and cut
Form the basis for pie crust and some cookies.

20. Preparing to Bake Baking pans Use size and type specified in recipe
If pan is too large or small, the product will not bake properly.
Materials
Most recipes are developed for light colored metal pans
Glass pans lower the cooking temperature by 25 degrees
Dark pans lower the oven temperature by 10 degrees

21. PAN PREPARATION GREASE AND FLOUR COOKING SPRAY LINING WITH PAPER
Lightly grease a pan and dust it with flour
Don’t do for microwave baking-they become sticky.
COOKING SPRAY
Easiest method
May not work with all products,follow label directions
LINING WITH PAPER
Use parchment paper
Do not use brown paper, it contains chemicals
Do not use wax paper, it may melt

22. BAKING Conventional oven Microwave oven Uses dry heat
The product browns and may develop a crispy crust.
Most batters and dough's are baked this way.
Microwave oven
Cooks with moist heat
Products do not brown or develop a crispy crust.
Food has more of a steamed texture.
They are very tender and moist

23. Removing product from pan
Remove some from pans immediately
Some must cool for a few minutes before taking them out.
Others need to stay in the pan until completely cool.
Cool on cooling racks
Cooling on a solid surface moisture collects causing the baked goods to become soggy