1. Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF Unit VI, # I and 3

2. Breads ( Baked Goods) around the World Examples There are 2 types of breads 1. Unleavened – very flat and dense examples – tortilla, pita bread 2. Leavened – lift, light, porous examples – rolls, sandwich bread

3. Ingredients for baked goods include: 1. Flour- gives bread it structure. Mostly used is milled wheat flour – removing bran and germ – the remaining center portion, contains starch and protein.

4. Kinds of flour All purpose flour – bleached, unbleached, self-rising Whole wheat flour Bread flour – hard-wheat, unbleached flour with barley flour Cake and pastry flour - soft wheat for fine, tender texture ( cake flour is bleached)

5. Ingredients for baked goods include: 2. Liquids-moisten and blend dry ingredients. Flour + Liquid makes protein called gluten which is sticky and elastic. Gluten forms strong elastic strands that crisscross in a springy mesh of tiny cells that trap air. When heated the trapped air expands, shaping the product. Eventually the heated sets the proteins and starched into it final shape.

6. Ingredients for baked goods include: 3. Sweetener - gives flavor, sweetness and browning. Can you name some sweeteners?

7. Ingredients for baked goods include: 4. Eggs – adds color, flavor, helps blend ingredients, (emulsion) and traps many air bubbles

8. Ingredients for baked goods include: 5. Fat- adds flavor, makes bread tender Can you name examples?

9. Ingredients for baked goods include: 6. Flavoring- add interest, improves or add flavor Examples?

10. Ingredients for baked goods include: 7. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise.

11. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise  Mechanical methods  Air- incorporated by sifting, beating, creaming, kneading  Steam- produced as bread is cooked – liquids boil and turn into steam

12. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise  Chemical reaction producing carbon dioxide a. Baking soda – reacts with acids to create carbon dioxide b. Baking powder- combination of baking soda and dry acid powder c. Yeast are micro-organisms (fungus) that feed on simple sugars in flour and sweeteners – as it grows it gives off carbon dioxide while other by-products give off distinctive flavor and aromas

13. The leavening agent determines the time it takes to make a baked good Quick breads are leavened by agents that allow for immediate baking. Yeast breads take time. Usually they have to rise twice before baking.