1. The Basics of Baking

2. I. Roles of Ingredients

3. Flour – the protein and starch in flour make up most of the baked product’s structure.
Similar to the steel beams in a building
Types of Flour
All Purpose Flour – most popular
*gives good results
b. Bread Flour – highest gluten content
*gives bread a strong structure
c. Cake Flour – contains less gluten
*gives product a more tender texture
Whole Grain Flour – weaker gluten structure than all purpose flour
*whole grain flours are generally combined with all purpose flour in equal proportions

4. B. Liquid – play a major role in the physical and chemical changes that occur during baking
Milk and Water – most common liquids
Milk adds flavor and nutrients
Helps product to brown better
Use reduced fat or fat free milk to reduce fat content
Buttermilk – gives a slightly tangy flavor

5. C. Leavening Agents – causes the baked product to rise
Air – trapped in product when it is beaten
Angel food cake
Steam – water in products heats and changes to steam
Popovers and cream puffs
Yeast – microorganism that produces carbon dioxide gas as it grows
Needs food (flour and sugar), liquid, and a warm temperature to grow
Baking Soda – needs to react with an acid type substance
Produces carbon dioxide
Baking Powder – made of baking soda and a powdered acid substance

6. D. Fat – adds calories, richness, flavor, and tenderness to a baked product
Salad oils, butter, margarine, shortening are the most common
Solid and liquid fats are not easily substituted for one another
substitute solid shortening for butter or margarine
use mild-flavored cooking oils
Reducing Fats – applesauce or pureed dried fruits may be substituted to reduce calories

7. E. Eggs – add flavor, nutrients, richness and color to a baked product
Also help to form the structure
To reduce fat – use two egg white or ¼ liquid egg substitute in place of one whole egg

8. F. Sweeteners – helps make the baked product tender, adds sweetness, flavor, and helps the crust to brown.
White and brown sugar are the most common
Other Sweeteners – honey, corn syrup, molasses and powdered sugar
Some sugar substitutes are suitable for baking

9. G. Flavorings – add flavor, texture, and a few nutrients to baked products.
Used in small amounts
Spices – some enhance flavor enough to allow less sugar to be used
Cinnamon and nutmeg
Extracts – vanilla and almond

10. II. The Role of Gluten

11. When flour and water are mixed together gluten develops
Becomes strong and elastic
Forms a network of tiny air cells
Air, steam, or gas produced by leavening agent is trapped in the cells
When heated the trapped gas expands and the product rises
The longer the mixing time the more gluten is developed
Quick breads – short mixing time
*fine tender texture
Yeast breads – longer mixing time
*coarser texture

12. III. The Baking Process

13. A. Oven Temperature – preheat the oven to ensure proper baking.
Too high – the crust will brown too fast and the inside may not bake completely.
Too low – may cause the baked product to dry out or become tough.
Pan Size
Use the correct size pan
if the pan is too large or small the product may not bake correctly.
Pan Materials
Light Colored Metal Pans
Most desirable for baking
Glass pans
Retains more heat than metal
Reduce oven temperature by 25°
Dark Metal Pans
Retain more heat than light colored pans
Can create a thicker crust
Reduce oven temperature by 10°
Pan Preparation – pans must be properly treated so foods can be easily removed.
Grease and flour
Spray with vegetable cooking spray
Line with parchment or wax paper

14. Removing Baked Products From Pans
Placing Pans in Oven
Allow for even air circulation
Do not allow pans to touch each other or sides of oven
Causes hot spots
Removing Baked Products From Pans
Follow recipe for cooling instructions
Placing on a cooling rack allows foods to cool faster and stay crisp
When cooled on a solid surface, moisture collects
Product may become soggy
Storing Baked Products
Perishable baked products need to be refrigerated
Cream fillings or frostings
Store other products at room temperature
Should be eaten within three days
For longer storage freeze in airtight containers

15. IV. Other Means of Baking

16. Microwave – cooks with a moist heat
Product does not brown
Steamed texture
Very tender and moist
Use recipes formulated for the microwave