Ingredients and Techniques for Baking

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Ingredients and Techniquesfor Baking
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Flour

• Gives structure to baked products.
• Gluten is the protein in flour which gives
  strength and elasticity to batters and doughs.
• Use the correct type of flour for baking.
• Not all recipes require the flour to be sifted.
• How It's Made Flour - YouTube

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Types of Flour

• All-purpose flour-used for all general baking.
  Made of a blend of hard and soft wheat.
• Unbleached Flour-flour that has not been
  bleached.

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Types of Flour

• Bread Flour-has more gluten than all-purpose
  flour. Used for making yeast breads and rolls.
  Used in bread machines.
• Cake Flour-has less gluten that all-purpose
  flour. Made from soft winter wheat. Used for
  making cakes and baked products with delicate
  textures. You can substitute all-purpose flour
  for cake flour, use 1 cup minus 2 Tablespoons of
  all-purpose flour.

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Types of Flour

• Instant Blending Flour-flour that has been
  specially treated to blend easily with liquids.
  Used for sauces and gravies.
• Whole Wheat Flour-made by milling the entire
  kernel of wheat. Must be refrigerated if not
  used within a few weeks.

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Types of Flour

• Self-Rising Flour-all-purpose flour with baking
  powder and salt added. You can substitute
  self-rising flour in recipes that have
  all-purpose flour, baking powder and salt. If
  you do not have self-rising flour, you can
  substitute the followingFor each cup of
  self-rising flour use 1 cup all-purpose flour, 1
  ½ tsp. Baking powder and ½ tsp. Salt.

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Leavening Agents

• Leavening Agents produce gases in batters and
  doughs that make baked products rise.
• There are several types of leavening agents
• Air
• Steam
• Chemical Leavening Agents
• Yeast

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Air

• Air is trapped in mixtures during beating and
  stirring.
• Some products are leavened totally by air.
• Example Angel Food Cake

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Steam

• Steam is produced in products that contain a high
  water content.
• The high temperatures used in baking heat the
  liquid enough to form steam.
• Some products are leavened by steam
• Example- Cream Puffs

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Chemical Leavening Agents

• Baking Soda
• Should be used with an acidic ingredient.
• Buttermilk
• Molasses
• Brown Sugar
• Vinegar
• Honey
• Applesauce
• Citrus Juice

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Chemical Leavening Agents

• Baking Powder
• Contains a dry acid, baking soda and cornstarch.
• Most are double-acting. They release carbon
  dioxide when they are moistened and some when
  they are heated.

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Yeast

• Yeast
• A microscopic, single-celled plant that produces
  carbon dioxide gas as it grows. It needs food,
  liquid, and warm temperatures to grow.
• Examples Pizza, Doughnuts, Cinnamon Rolls.

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Liquids

• Hydrate the protein and starch in the flour.
• Moisten ingredients
• Serve as leavening when they are converted to
  steam during baking.
• Examples
• Water, milk, buttermilk, fruit juices.

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Fats

• Help make baked products tender tenderizes the
  gluten.
• Coats the flour particles.
• Helps trap air which aids in leavening.
• Examples-oil, shortening, butter, margarine.

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Eggs

• Helps incorporate air into baked products when
  you beat them.
• Add color and contributes structure.
• Helps give dough elasticity and structure.

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Sweeteners

• Gives sweetness to baked products.
• Helps tenderize and helps the crust to brown.
• In yeast breads, serves as food for the yeast.
• Examples-sugar, brown sugar, honey, molasses,
  corn syrup, confectioners sugar

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Salt

• Adds flavor to many baked products.
• Regulates the action of yeast in baked products.

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Other Ingredients

• Flavorings are not essential ingredients but they
  help make baked products special.
• Spices
• Extracts
• Nuts
• Fruits

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Types of Mixtures

• Pour Batters
• Are thin enough to pour in a steady stream.
• Examples
• Cakes
• Pancakes
• waffles

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Types of Mixtures

• Drop Batters
• Are thick, and are usually spooned into pans.
• Examples
• Muffins

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Types of Mixtures

• Soft Dough
• Are soft and sticky, but can be touched and
  handled.
• Examples
• Biscuits
• Yeast dough
• Cookie dough

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Types of Mixtures

• Stiff dough
• Are firm to the touch.
• Example
• Pie Crust

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Baking Techniques

• Use the size and type of pan specified in the
  recipe.
• The cooking time will need to be increased for
  larger pans and decreased for smaller pans.
• Most recipes are developed for light-color metal
  pans.
• If you used dark, metal pans lower the oven
  temperature by 25
• Grease and flour means to lightly grease a pan
  and dust it with flour.
• Cooking spray is an easy method of pan
  preparation, but it may not work with all
  products.
• Lining a pan with paper requires parchment paper.

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Baking Techniques

• It is important to remember that ingredients are
  proportional. Do not change ingredient amounts
  or the product will not turn out.
• It is important to preheat the oven so that the
  rising process occurs properly and the products
  do not overcook.

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Quick Breads
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Quick Breads

• Quick Breads are quick and easy to make.
• Most contain basically the same ingredients.
• All contain gluten, which is formed when the
  flour is combined with the liquid ingredients and
  the mixture is stirred or kneaded.
• If the mixture is mixed or handled too much, the
  gluten will overdevelop.

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Quick Bread Examples
Pita Bread
Cornbread
Tortillas
Crepes
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Examples of Non-Quick Breads

• Croissants
• Loaf bread
• French bread
• bagels
• English muffins
• Sourdough bread

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Muffins

• The muffin method- to prepare muffins, waffles,
  pancakes, popovers and some coffee cakes.

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Muffin Method

• 1. Combine dry ingredients in a bowl. Make a
  well in the center of the dry ingredients.

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Muffin Method

• 2. Combine beaten eggs with milk and melted fat.
  
• Add the liquid mixture all at once to the dry
  mixture and stir the batter just until moistened.
  
• http//www.youtube.com/watch?vfKBQwBmIUd4

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Characteristics of Muffins

• A high quality muffin has a thin, evenly browned
  crust. The texture is uniform and the crumb is
  tender and light.

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Characteristics of Muffins

• An undermixed muffin has a low volume and a
  coarse crumb.
• An overmixed muffin has a peaked top with tunnels
  on the inside.

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How to Make Pancakes

• Kitchen Basics - How to Make Pancakes Video
  5min.com

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Biscuits

• Biscuits have a tender, but crisp crust.
• There are two kinds of biscuits rolled and
  dropped.
• The biscuit method is used to prepare biscuits.
• Handle the dough as little as possible.
• Not all biscuits need to be rolled out. Some
  biscuits have more liquid and need to be dropped
  onto the pan or can be used as a dumpling in a
  stew.

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Types of Biscuits

• Rolled biscuits are rolled out to an even
  thickness and cut out with a biscuit cutter.
• Drop biscuits contain more liquid than rolled
  biscuits. This created a batter that is too
  sticky to handle but which can be dropped from a
  spoon

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Biscuit Method

1. Sift together the dry ingredients into a mixing
   bowl.
2. Using a pastry blender, cut the fat into the dry
   ingredients until the particles are the size of
   coarse crumbs.

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Biscuit Method

• 3. Add the liquid all at once, and stir until
  the dough forms a ball.

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Biscuit Method

• 4. Turn the dough onto a lightly floured surface
  and gently knead 8-10 times.
• 5. Roll into a circle and cut with a biscuit
  cutter.

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Characteristics of High Quality Quick Breads
Biscuits Muffins Pancakes
Tender Tender Tender
Light, Fluffy Lightly browned top Lightly brown
Lightly brown No tunnels or peaks No clumps
Flaky Moist Fluffy and light
Pleasing flavor Pleasing flavor
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How to Make Biscuits
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How to Make Pizza Crust

• Master Pizza Dough - YouTubeat26