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Published byRalf Long Modified over 9 years ago
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Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF Unit VI, # I and 3
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Breads ( Baked Goods) around the World Examples There are 2 types of breads 1. Unleavened – very flat and dense examples – tortilla, pita bread 2. Leavened – lift, light, porous examples – rolls, sandwich bread
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Ingredients for baked goods include: 1. Flour- gives bread it structure. Mostly used is milled wheat flour – removing bran and germ – the remaining center portion, contains starch and protein.
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Kinds of flour All purpose flour – bleached, unbleached, self-rising Whole wheat flour Bread flour – hard-wheat, unbleached flour with barley flour Cake and pastry flour - soft wheat for fine, tender texture ( cake flour is bleached)
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Ingredients for baked goods include: 2. Liquids-moisten and blend dry ingredients. Flour + Liquid makes protein called gluten which is sticky and elastic. Gluten forms strong elastic strands that crisscross in a springy mesh of tiny cells that trap air. When heated the trapped air expands, shaping the product. Eventually the heated sets the proteins and starched into it final shape.
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Ingredients for baked goods include: 3. Sweetener - gives flavor, sweetness and browning. Can you name some sweeteners?
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Ingredients for baked goods include: 4. Eggs – adds color, flavor, helps blend ingredients, (emulsion) and traps many air bubbles
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Ingredients for baked goods include: 5. Fat- adds flavor, makes bread tender Can you name examples?
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Ingredients for baked goods include: 6. Flavoring- add interest, improves or add flavor Examples?
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Ingredients for baked goods include: 7. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise.
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Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise Mechanical methods Air- incorporated by sifting, beating, creaming, kneading Steam- produced as bread is cooked – liquids boil and turn into steam
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Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise Chemical reaction producing carbon dioxide a. Baking soda – reacts with acids to create carbon dioxide b. Baking powder- combination of baking soda and dry acid powder c. Yeast are micro-organisms (fungus) that feed on simple sugars in flour and sweeteners – as it grows it gives off carbon dioxide while other by-products give off distinctive flavor and aromas
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The leavening agent determines the time it takes to make a baked good Quick breads are leavened by agents that allow for immediate baking. Yeast breads take time. Usually they have to rise twice before baking.
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