Chapter 44
Baking Basics
Objectives
• Describe basic baking ingredients
• Explain the effects of different baking ingredients
• Explain how to choose and store baking
ingredients
• Suggest ways to lower fat and sugar in recipes
for baked goods
• Describe and demonstrate basic techniques that
are part of the baking process
Key Terms
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Active dry yeast
Bleached flour
Brown sugar
Compressed yeast
Confectioners’ sugar
Gluten
Granulated sugar
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Hot spot
Leavening agent
Preheat
Proofing
Quick-rising yeast
Self-rising flour
Unbleached flour
Functions of Sugar
1.
2.
3.
4.
Adds flavor
Aids in browning
Tenderness and Moisture
Increases volume
incorporation of air into fat during creaming
(mixture of fat & sugar)
Types of Sugar and Storage
• Granulated sugar
• Confectioners’ sugar
• Brown sugar
– Store all sugars in a cool dry place. Keep
brown sugar tightly sealed to avoid hardening.
Leavening Agents
Functions: Makes product light & porous
1. Yeast
2. Baking powder
3. Baking soda
By the formation of gas, air, steam, and
carbon dioxide.
Types of flour & Protein Content
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Whole wheat (hard)
Bread (hard)
All-purpose
Pastry (soft)
Cake (soft)
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14%
11%
10%
9%
8%
Refined, Enriched, and Whole-Grain
Breads
• Germ:.
• Endosperm:.
• Bran:.
• Refined and enriched
are made from
Endosperm only
Function of Flour
Gives structure to baked goods.
Gluten - protein portion of flour with elastic
characteristics necessary for the structure of
most baked products.
Gas becomes trapped in protein/gluten during baking
and expands. The mixture stretches & volume
increases.
Starch – strengthens product through gelatinization
Non-wheat flours
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Rice
Rye
Soy
Buckwheat
Triticale
Potato
Function of Fat in Baked Goods
1. Contributes to flavor & richness
2. Adds flakiness
3. Interferes with gluten development
increasing tenderness of product
4. Increases volume
5. Type of fat determines flakey vs. tender
Function of Liquids
in Baked Goods
Usually milk, water, or juice…
- Hydrates protein/starch
- Activates leavening agent
- Disperses other ingredients
- Contributes color and flavor
Function of Eggs
1.
2.
3.
4.
Contributes nutritive value
Provides structure by means of coagulation
Acts as an emulsifier
Leavening agent (example: egg foams)
Function of Salt
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Provides flavor
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Required in yeast breads
Preparation of Quick Breads
• The basic ingredients of any bread are:
– Flour
– Water or another liquid
– Possibly salt
– Leavening agent such as: baking soda or
powder
• Quick breads usually contain added fat, eggs,
and sugar.
Varieties of Quick Breads
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Pour Batters
Drop Batters
Soft Doughs
Stiff Doughs
Preparation of Quick Breads
Muffin Method
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Sift dry ingredients together
In a separate bowl, mix wet ingredients
together.
Blend wet & dry ONLY until moist
(should be lumpy)
****Minimizes gluten development
How can you tell when baked
goods are done?
Usually bake between 350 - 450 F
• Volume becomes higher
• Outsides become brown
Testing & Removal
• Color & time
• Toothpick test
– Remove immediately & cool on wire rack
What happened to muffin B?
Biscuit Method
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Sift dry ingredients
Solid fat cut into dry
ingredients
Milk added and stirred
Knead gently 8-10x
Roll on a floured surface & cut
Place on ungreased pan