1. Functions of Ingredients
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2. Why do we need to know how each ingredient functions?
To learn how each ingredient contributes to our success as a chef!
To help identify what happened when baked goods fail!
Because the best baked goods depend on a precise combination of flour ,liquid ,leavening agents,fats,sugars and flavors
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3. Flour Makes up the structure of baked products
Liquid + flour = GLUTEN. When kneaded, develops elastic mesh-air bubbles
Gluten – an elastic substance formed by the protein in flour ( strongest in yeast breads)
Fats and sugars help prevent gluten formation
Most baked good contain all purpose flour
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4. Sweeteners Adds flavor and tenderness! Aids in browning Holds moisture
Prevents gluten from forming
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5. Sweeteners Granulated White table sugar made from sugar cane or beets
Molasses
By product of the sugar refining process
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6. Brown sugar: Corn Syrup: Granulated sugar with molasses added
Mixture of dextrose and water (available in light and dark)
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7. Salt Strenthens gluten and enhances flavors
Controls (slows down) the growth of yeast when making yeast breads
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8. Eggs
Emulsifies (makes it a smooth and even texture in the finished product)
Binds (keeps batters from separating)
Adds flavor, richness, gives tender texture
Leavening agent
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9. Fats & Oils
Makes products tender by coating the gluten and keeping it from overdeveloping.
Add richness and flavor
Helps brown the crust
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10. Types of Fats and Oils Solid Shortening
Hydrogenated fat made from vegetable oil
Margarine
From hydrogenated vegetable oil
Butter
Fat from cream
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11. Oils Cooking oil is made from plant products such as: Corn Soybeans
Peanuts
Olives…
Soybeans
Cottonseed
Safflower
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12. Liquids Helps the flour form the structure of baked products.
Helps carry flavorings throughout the product
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13. Extracts/Flavoring
Adds flavors
Examples:
Vanilla
Almond…
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14. Leavening Agents
To help the baked product rise
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15. Baking Soda
Combines with the acid to form CARBON DIOXIDE, which when heated expands and the product rises.
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16. Baking Powder Combination of baking soda and a dry acid.
When mixed with a liquid, it gives off CARBON DIOXIDE
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17. Yeast Microscopic plant, which reproduces rapidly if it has:
Food (Sugar and flour)
Moisture
Warmth
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18. Yeast continued…… As yeast grows, it gives off CARBON DIOXIDE.
The carbon dioxide forms bubbles in the dough.
These bubbles make the dough rise.
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19. Resource
Food for today textbook
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