Chapter 44: Baking
Basics
Define:



1. active dry yeast—partially
dormant yeast contained in flour
granules.
2. bleached flour—flour chemically
treated to neutralize yellow
pigment.
3. brown sugar—granulated sugar
coated with molasses, which adds
moisture and caramel flavor.


4. compressed yeast—combination
of yeast and starch; moist and
comes in small, individually
wrapped cakes.
5. confectioners’ sugar—
pulverized, granulated sugar with
trace of added cornstarch; also
known as powdered sugar.
 6.
gluten—elastic substance formed
when certain proteins in wheat flour
combine with liquid.
 7.
granulated sugar—highly refined
sucrose crystals derived by boiling
juice of sugarcane or sugar beets.


8. hot spot—area of concentrated
heat in oven; can cause uneven
baking and browning.
9. leavening agent—triggers
chemical reaction that makes baked
product rise.
 10.
preheat—to turn oven on early
to have desired temperature when
food is placed inside.
 11.
proofing—process for testing
whether yeast is alive.


12. quick-rising yeast—yeast that
causes bread to rise in about half
the time as regular yeast.
13. self-rising flour—flour with
added baking powder and salt.
14. unbleached flour—flour not
chemically treated to neutralize
yellow pigment; has slight beige
tone.
Answer the following question:


1. How is wheat made
into flour?
Flour is generally made by milling
wheat kernels after the bran and
germ are removed.
2. Describe the action of gluten
during mixing and baking.
 Gluten
develops as flour is mixed
with liquid and forms strong, elastic
strands that crisscross in a springy
mesh, or weave, of tiny cells. The
cells trap air or gas in the baked
product. As the product bakes, cells
expand with heated air or gas.
Eventually the heat set the proteins
and starch into the framework that
becomes the food’s final shape.
3. What effect does mixing time
have on gluten?

The longer the mixing time, the
stronger the glute.
4. Compare hard, soft, and durum
wheat.

Flour used in baking is milled from
two basic varieties or wheat. Highprotein, hard wheat forms very
strong gluten. Commercial bakers
prefer it for making bread. Since
soft wheat is lower in protein, it
forms weak gluten. It’s ideal when
a tender, delicate texture is desired.
A
third kind of wheat, forum is the
hardest type grown—too hard for
making baked products. Durum is
milled into semolina, a grainy flour
that gives pasta its sturdy structure.
The main quality that distinguishes
the different flours used in baking is
protein content, which affects gluten
strength.
5. How do bleached and
unbleached flours differ?


Bleached flour: Chemically treated
to neutralize yellow pigment.
Unbleached flour: adds a slight
beige tone to baked goods.
6. Why do recipes with whole-wheat flour
often contain all-purpose flour too?

Whole-grain flour includes the germ
and the bran. The bran limits
gluten formation so the products
are more dense and heavier than
those made with all-purpose flour.
Recipes using whole-wheat flour
typically include an equal or greater
amount of all-purpose flour so the
product will be lighter and less
dense.
7. Describe the kinds of flour used
to make these flours:




All-purpose flour—blended from
hard and soft wheat.
Bread flour—blended from hardwheat and barley flour.
Cake and pastry flour—from soft
wheat.
Gluten flour—hard wheat with
protein solids added and most
starch removed.
8. Describe the ratio of liquid to flour in
pour batters, drop batters, soft
doughs, and stiff doughs
 Pour
batters: nearly equal amounts
of liquid and flour.
 Drop batters: twice as much flour as
liquid.
 Soft
doughs: one part liquid to three
parts flour.
 Stiff doughs: one part liquid to six to
eight parts flour.
9. Why do baked goods need a
leavening agent?
 To
trigger a chemical reaction that
makes the product rise.
10. How do air and steam leaven
products?
 Air:
Beating adds air to a mixture
and the air expands when heated.
 Steam: As liquid heats, steam forms
and expands.
11. Why is baking soda mixed with dry
ingredients before adding it to liquids in
a recipe?
 Because
it mixes with acid liquids
instantly.
12. Compare active dry, quickrising, and compressed yeast
 (Yeast
is a fungus that thrives on
moisture and warmth. It feeds on
the simple sugars in flour and
sweeteners. As it grows, yeast gives
off carbon dioxide, while other byproducts lend a distinctive flavor and
aroma. It is purchased in packets or
jars as active dry yeast.)
 Active
dry: Partially dormant yeast
is contained in flour granules.
 Quick-rising: Works in about the half
the time as regular.
 Compressed yeast: A combination of
yeast and starch; is moist and comes
in small, individually wrapped cakes
that are very perishable.
13. What roles do fats play in
baking?
 They
add richness and flavor to
baked goods and make brown crusts
and tender textures possible and add
volume by trapping air.
14. Can you substitute oil for
margarine in a baking recipe?
Explain.
 No,
because solid fats and oils work
differently in baking.
15. What contributions do granulated sugar,
confectioners’ sugars, and brown sugar
make when baking?
Granulated sugar: Highly refined sucrose
crystals derived by boiling the juice of
sugarcane or sugar beets. When creamed
with a solid fat, it adds air and volume.
 Confectioners’ sugars: Powdered sugar;
pulverized granulated sugar with a trace
or added cornstarch. It dissolves easily
and is most often used for frostings.

 Brown
sugar: Granulated sugar
coated with molasses. Molasses
adds moisture and a caramel flavor
but reduces the ability to trap air.
Alight or dark color reflects the
amount of molasses and intensity of
flavor.
16. How should flour, leavening
agents, fats, and sugar be stored?
 Flour:
cool, dry place; open bags
transferred to tightly covered
containers; refrigerate opened
packages of whole-grain flour.
 Leavening agents: cool, dry place;
baking powder tightly sealed;
compressed yeast refrigerated;
 Fats:
vegetable shortening in cool,
dry place and refrigerated after a
month; butter and margarine well
wrapped and refrigerated for up to
two months or can freeze;
 Sugar: tightly sealed in cool, dry
area.
17. What is the role of eggs in
baked goods?
 Eggs
are a “multitasker” in baked
goods. Fats in eggs add flavor, color,
richness, and tenderness. Certain
fats create an emulsion, binding
liquids and fats in the recipe to keep
batters from separating. Beating
egg white proteins adds air and
volume. Heating them helps set the
structure.
18. What happens to biscuits when the
oven temperature is not accurate?
 If
the oven is too hot, the crust
forms too quickly and the biscuit
cannot rise or fully bake; if the
temperature is too low, it rises too
much and may collapse.
19. Why is pan size important?
 Recipes
are developed for certain
pans. A pan that’s too deep or
shallow may cause the same
problems as a temperature that’s too
high or low.
20. How can you avoid creating a
hot spot when baking?
 By
placing baking pans to allow air to
circulate around them.
21. Why are microwaved products different
from conventionally baked products?
 Since
microwave ovens cook with
moist heat, products do not brown or
develop a crust. Less evaporation
occurs so products say tender and
moist.
22. A cook wrapped a loaf of banana bread in
aluminum foil after removing it from the pan.
Explain whether you would have done this.
 Students
should conclude that doing
so will prevent the bread from
properly cooling; trapping heat
against the bread will promote
spoilage.