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The Science of Baking….

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Presentation on theme: "The Science of Baking…."— Presentation transcript:

1 The Science of Baking…

2 Chemical Reactions A recipe is like a chemical formula.
Chemical reactions during baking give the product its final appearance, texture and flavor.

3 What Ingredients do… Flour:
Provides proteins and starch that make up the structure of baked products.

4 What Ingredients do… Leavening agents:
Make products rise by causing air or gas to be trapped in the mixture. Without these, products would be flat and dense. Ex: baking powder, baking soda, yeast, beaten eggs

5 What Ingredients do… Liquids:
Help flour form the structure of the product. Also make possible many of the chemical changes. Ex: water, milk, fruit, yogurt

6 What Ingredients do… Fats & Oils:
Make products rich and tender. They also add flavor and help to brown the crust. Ex: butter, margarine, vegetable oil, lard & shortening.

7 What Ingredients do… Sweeteners: Give flavor Also, help crust to brown
Ex: sugar, honey, powdered (confectioners) sugar, molasses, brown sugar

8 What Ingredients do… Eggs: Make baked products tender.
Add flavor and richness. Can help bind mixtures together so they don’t separate (dough) Beaten eggs may be used as a leavening agent.

9 What Ingredients do… Flavorings:
Chocolate, spices, herbs & extracts (vanilla or almond).

10 How Ingredients are Combined…
They are combined or mixed in a specific way depending on type of product. Proper mixing helps to give desired texture.

11 How Ingredients are Combined…
Mixture is called either dough or batter. Dough: thick enough to be shaped by hand or cut into shapes. Ex: biscuits, cookies, pie crust, some breads Batter: thin enough to be poured or dropped from a spoon. Ex: pancakes, muffins & cakes.

12 How Leavening Agents Work…
Trapped Air Air is trapped when you sift, cream fat & sugar together, beat egg whites, or beat batter.

13 How Leavening Agents Work…
Steam: Product must be baked at a high temperature. High heat causes water in mixture to turn to steam & causes it to rise. Ex: cream puffs

14 How Leavening Agents Work…
Chemical Leavening Baking soda & baking powder THESE ARE DIFFERENT! Read recipes carefully.

15 How Leavening Agents Work…
Baking Soda: forms CO2 gas when combined with an acid. Used when using acidic ingredients (buttermilk, yogurt, or citrus). Baking Powder: Combo of baking soda and a dry acid. It forms CO2 when liquid is added.

16 How Leavening Agents Work…
Yeast: A microscopic plant that gives off gas as it grows. It reproduces quickly if it has warmth, food (sugar) and moisture. Yeast gives the baked product a distinctive flavor. Why baked yeast bread smells so good! 

17 How Leavening Agents Work…
Leavening agents work with gluten. As batter or dough is mixed the gluten strengthens to form an elastic mesh. When baked the air/gas is released & gluten stretches to let product rise. As baking continues heat causes proteins and starch to become firm and set.

18 5 tips to Successful Baking
1. Use the exact ingredients called for. 2. Measure accurately 3. Follow the mixing directions in the recipe 4. Use the correct type & size of pan 5. Use the correct oven temperature

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