Ch. 21
BAKING
Ingredients and Techniques for
Baking
SECTION 21.1
Ingredient Basics
Flour
 Gluten – a protein that affects the texture of baked
products

Helps determine how much a product will rise
 All purpose – most popular, gives good results for
most products
 Bread Flour – highest gluten content, gives bread a
strong structure
 Cake Flour – contains less gluten, gives cakes a
tender structure
Whole-Grain Flour
 Weaker gluten than all-purpose

Some have no gluten at all
 Products rise less and have a heavy texture
 Generally combines with all-purpose flour in recipes
 Cannot be sifted, must be stirred
 Contain some fat and should be stored in the refrigerator
Liquid
 Water and milk are most common liquids
 Milk adds flavor and nutrients
 Helps baked goods brown better
 To reduce fat in a recipe use fat free milk
 Buttermilk is used in some recipes
 Gives slightly tangy flavor
 Adds acidity and affects leavening agent
Leavening Agents
 A substance that triggers a chemical reaction causing
a baked product to rise
 Make baked products less compact and gives softer
texture
 Examples





Air
Steam
Yeast
Baking soda
Baking powder
Air
 Trapped in the mixture as it is beaten
 Creaming fat and sugar, sifting flour, beating egg whites
 When mixture is heated, the air expands and the
product rises
 Example
 Angel Food Cake
Steam
 Leavens products that contain high amounts of water
 When the mixture is heated, it turns to steam, which
expands and causes the baked product to rise
 Example
 Popovers
 Cream puffs
Yeast
 A microorganism that produces carbon dioxide gas
as it grows

Needs food (flour or sugar), liquid, and a warm temperature to
grow
 Types
 Active Dry & Quick-Rising – come as dry granules in a packet,
can be stored at room temperature
 Compressed – comes in individually wrapped cakes and must
be refrigerated
Baking Soda
 Sodium Bicarbonate
 Used whenever a recipe calls for buttermilk, yogurt,
sour milk, or other acidic liquids
 When combined with this type of liquid, baking soda
produces carbon dioxide gas
Baking Powder
 Contains baking soda and a powdered acid
 The most common type is double-acting baking
powder

Releases some carbon dioxide when it is first mixed with a
liquid, the remainder is released when heated
Fat
 Fat adds richness, flavor, and tenderness to baked
products
 Fats can be solid or liquid

Solid and liquid fats cannot be easily substituted for one another
 Butter/shortening substitutes – regular margarine


Do not use soft, whipped, or liquid margarine
Solid shortening can be substituted for butter/margarine
 Any cooking oil can be used in baking as long as it has a
mild flavor
Fat
 Fats usually cannot be eliminated from baked
products

They can be reduced or partially substituted with applesauce
or pureed dried fruits
 Store lard, butter, and margarine in the refrigerator
 Store shortening and oils at room temperature
unless other directed
Eggs
 Add flavor, nutrients, richness, and color
 They form structure in baked products
 When beaten, eggs add air to the mixture
 To reduce fat and cholesterol, use two egg whites in
place of one egg
Sweeteners
 Sugar is the most common sweetener
 Makes baked products tender, adds sweetness, flavor,
and helps the crust brown
 Common sweeteners: white, brown, honey, corn syrup,
molasses, and powdered sugar
 Some sugar substitutes are suitable for baking others are
not
 Store sweeteners tightly covered in a cool place
Flavorings
 Fruits, vegetables, and nuts add flavor, texture, and
nutrients to baked goods
 Herbs, spices, and extracts are used in small amounts to
add flavor
 Extracts are flavorings in liquid form

Almond and vanilla are most common
 Store flavorings in tightly closed containers in a cool, dry
place
The Role of Gluten
 When flour and liquids are mixed together, gluten in
the flour develops

Becomes strong and elastic
 It forms a network of tiny air cells
 Air, steam, or gas produced by leavening agents is trapped by
these cells
 When heated, the trapped gases expand and the
product rises.
Gluten in Action
The Role of Gluten
 The longer the mixing time, the more gluten is
developed


Quick breads and cakes are mixed until just combined
Yeast breads are mixed for a long time
Batters & Doughs
 The ratio of liquid to flour determines whether a
mixture is a batter or a dough
 Pour batter – thin enough to pour in a steady stream
(pancakes, waffles, cakes)
 Drop batter – thick and usually spooned into pans
(muffins, biscuits, cookies)
Batters & Doughs
 Soft dough – soft and sticky but can be touched and
handled (rolled biscuits, yeast breads, rolls)
 Stiff dough – firm to the touch, easy to work with
and cut (pie crust, sugar cookies)
Methods of Mixing
 Kneading – to work dough with your hands to
thoroughly mix ingredients and develop gluten
1.
2.
3.
4.
Turn the dough out on a very lightly floured surface
With the heel of your hands, push down on the edge of the
dough nearest you
Fold the dough in half toward you can give a quarter turn
Continue pushing, folding, and turning for the time
directed in the recipe
Kneading
Preparing to Bake
 Baking pans affect the results of baking

Size, shape, and material
 Most recipes are designed for light-colored metal pans
 If using glass lower temperature by 25°F

Glass retains more heat and may produce darker crusts
 Dark pans produce thick crusts, lower oven temperature
by 10°F
Pan Preparation
 Grease and Flour –
 use waxed paper or a paper towel to spread fat inside of pan

sprinkle a little flour into the pan

tilt the pan at different angles until flour is spread evenly

turn pan upside down over sink

tap gently to remove excess flour
Pan Preparation
 Spray with a vegetable-oil cooking spray
 Does not work with all baked products
 Follow directions on can
 Line a pan with paper
 Cut a piece of cooking parchment the same size and shape as
the bottom of the pan
 Grease pan and line bottom with paper
Conventional & Microwave Baking
 Conventional oven – uses dry heat
 Products brown and develop crispy crusts
 Unless otherwise stated, always preheat your oven, adjusting
oven racks beforehand
 Microwave oven – uses moist heat
 Products do not brown or develop crust
 Products are very tender and moist
Removing Baked Products from Pan
 Some products must be removed from the pan
immediately after baking
 Others may cool for a few minutes in pan
 Others may need to cool completely in the pan
 Use cooling racks so baked goods cool faster and stay
crisp
Storing Baked Goods
 Baked products containing cream fillings and
frostings should be refrigerated
 Store all other baked products at room temperature,
covered tightly
 For long term storage, freeze in airtight containers
Quick Bread
SECTION 21.2
Quick Breads
 Breads that are quick and easy to make
 They do not require kneading
 Most use baking powder as a leavening agent
 Examples:
 Muffins
 Biscuits
 Pancakes
 Corn bread
 Fruit breads
Muffins
 Muffins are prepared using the muffin method
 Muffins that are properly mixed will have a rounded,
pebbly top with coarse but tender texture
 Over-mixed muffins will have peaks on top and are
tough and heavy with long narrow tunnels
Muffin Method
1.
Sift together or mix all dry ingredients in a large bowl,
using the back of a wooden spoon make a well in the
dry ingredients
2.
Beat all liquid ingredients together in a small bowl until
they are well blended
3.
Pour the liquid ingredients into the well you have made
in the dry ingredients. Mix just enough to moisten the
dry ingredients – batter should be lumpy
4.
Fold in remaining ingredients (ex. Nuts, raisins,
chocolate chips)
Preparing and Baking Muffins
 Instead of greasing the muffin pan you can line them
with paper baking cups
 Fill 2/3 full
 Muffins are done when nicely browned and a
toothpick comes out clean
 Variations – fresh and dried fruit, vegetables, bran,
and dairy products
Loaf Breads
 Many loaf breads use the muffin method for mixing
 Most are baked in a greased loaf pan
 If the bread contains dried fruits or nuts, line the bottom of the
pan with parchment paper
 Bread is done when nicely browned and toothpick
comes out clean

It is typical for quick bread loaves to crack on top
Biscuits
 Delicate, small breads
 Two types drop or rolled
 Properly mixed biscuits have an even shape with a
smooth, level top and straight sides



Crust is an even brown
When broken open the crumb is white
Moist and fluffy, peels into layers
 Over mixed – low volume and rounded top (smooth)
Pastry & Biscuit Method
 Cut in – to mix solid fat and flour using a pastry blender
or two knives and a cutting motion
1.
Sift together or mix dry ingredients in a large bowl
2.
Cut the shortening into the flour until the particles are
the size of peas
3.
Make a well in the center of the dry ingredients, add the
liquids, stir until the ingredients are blended and form
a soft dough
Rolled Biscuits
 Turn the dough out onto a lightly floured surface, knead
about ten strokes
 Roll the dough out to a uniform thickness (1/2 inch)
 Cut biscuits using a biscuit cutter that is lightly dusted in
flour

Press straight down, DO NOT twist the cutter
 Re-roll leftover dough and make more biscuits
 Place biscuits on ungreased baking sheet
Drop Biscuits
 Made by dropping dough from a spoon
 Contain more liquid than rolled biscuits
 The dough is too sticky to roll
 Drop the dough in mounds on a greased cookie sheet
 Can also be spooned or dropped on top of casseroles