1. Chapter 44
Baking Basics

2. Objectives Describe basic baking ingredients
Explain the effects of different baking ingredients
Explain how to choose and store baking ingredients
Suggest ways to lower fat and sugar in recipes for baked goods
Describe and demonstrate basic techniques that are part of the baking process

3. Key Terms Active dry yeast Bleached flour Brown sugar Compressed yeast
Confectioners’ sugar
Gluten
Granulated sugar
Hot spot
Leavening agent
Preheat
Proofing
Quick-rising yeast
Self-rising flour
Unbleached flour

4. Functions of Sugar Adds flavor Aids in browning
Tenderness and Moisture
Increases volume
incorporation of air into fat during creaming (mixture of fat & sugar)

5. Types of Sugar and Storage
Granulated sugar
Confectioners’ sugar
Brown sugar
Store all sugars in a cool dry place. Keep brown sugar tightly sealed to avoid hardening.

6. Leavening Agents Functions: Makes product light & porous 1. Yeast
2. Baking powder
3. Baking soda
By the formation of gas, air, steam, and carbon dioxide.

7. Types of flour & Protein Content
Whole wheat (hard)
Bread (hard)
All-purpose
Pastry (soft)
Cake (soft)
14%
11%
10% 9% 8%

8. Refined, Enriched, and Whole-Grain Breads
Germ:.
Endosperm:.
Bran:.
Refined and enriched are made from Endosperm only

9. Function of Flour Gives structure to baked goods.
Gluten - protein portion of flour with elastic characteristics necessary for the structure of most baked products.
Gas becomes trapped in protein/gluten during baking and expands. The mixture stretches & volume increases.
Starch – strengthens product through gelatinization

10. Non-wheat flours
Rice
Rye
Soy
Buckwheat
Triticale
Potato

12. Function of Fat in Baked Goods
Contributes to flavor & richness
Adds flakiness
Interferes with gluten development increasing tenderness of product
Increases volume
Type of fat determines flakey vs. tender

13. Function of Liquids in Baked Goods
Usually milk, water, or juice…
- Hydrates protein/starch
- Activates leavening agent
- Disperses other ingredients
- Contributes color and flavor

14. Function of Eggs Contributes nutritive value
Provides structure by means of coagulation
Acts as an emulsifier
Leavening agent (example: egg foams)

15. Function of Salt
Provides flavor
Required in yeast breads

16. Preparation of Quick Breads
The basic ingredients of any bread are:
Flour
Water or another liquid
Possibly salt
Leavening agent such as: baking soda or powder
Quick breads usually contain added fat, eggs, and sugar.

17. Varieties of Quick Breads
Pour Batters
Drop Batters
Soft Doughs
Stiff Doughs

18. Muffin Method Sift dry ingredients together
In a separate bowl, mix wet ingredients together.
Blend wet & dry ONLY until moist (should be lumpy)
****Minimizes gluten development

19. How can you tell when baked goods are done?
Usually bake between F
Volume becomes higher
Outsides become brown
Testing & Removal
Color & time
Toothpick test
Remove immediately & cool on wire rack

20. What happened to muffin B?

21. Biscuit Method Sift dry ingredients Solid fat cut into dry ingredients
Milk added and stirred
Knead gently 8-10x
Roll on a floured surface & cut
Place on ungreased pan