Different Ingredients have specific purposes
• Flour- provides protein and starch
– This forms the structure of baked goods
• Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur
– Water, milk, fruit or vegetable juice, yogurt, and sour cream

• Leavening agents
– Baking powder- makes products rise by causing air or gas to be trapped in the mixture. It this didn’t happen, products would be flat.
• Fats and oils make products rich and tender, they also add flavor and help to brown the crust
• Sweeteners- like sugar give flavor and help crust to brown.

• Eggs make baked products tender, add flavor and richness, and can help bind mixtures together
– Beaten egg whites may be used as a leavening agent
• Flavorings- chocolate, spices, herbs, and extracts such as vanilla and almond

• Dough- thick enough to be shaped by hand or cut into shapes (biscuits and cookies)
• Batter- thin enough to be poured or dropped from a spoon (pancakes and MUFFINS)
• 2 reasons for mixing ingredients as recipe states:
– Distribute ingredients evenly
– Develop gluten (elastic substance formed by the protein in flour) which forms structure to products
• The more you mix the stronger gluten is formed

• Add air or another gas to the product, helping it rise
– Trapped air
– Steam
– Chemical leavening- 2 types
• Baking soda
• Baking powder
• They are not the same thing!

• Forms carbon dioxide gas when it’s combined with an acid.
– Acids could include buttermilk, yogurt, and citrus juice

• Combination of baking soda and a dry acid
– Forms carbon dioxide when mixed with any liquid
– The recipe doesn’t need to have an acid added
– You can make baking powder from baking soda by adding 2 parts cream of tartar to 1 part baking soda

• Assign tasks and roles for blueberry muffins
• Tomorrow you will have the class period to make muffins
• This is a 1 day lab
• Use time wisely

• http://www.youtube.com/watch?v=nymbeW8 fTJY

• Read pages 344-347 from the section of
“Successful Baking” to the end of this chapter
• Then answer the questions 1-5 on page 347

• http://www.youtube.com/watch?v=A67zA45C vpk

• DFN pg. 357 (1-6)