1. Ch. 21
Baking

2. Ingredients and Techniques for Baking
Section 21.1

3. Ingredient Basics

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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.

19. Gluten in Action

20. 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

21. 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)

22. 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)

23. Methods of Mixing
Kneading – to work dough with your hands to thoroughly mix ingredients and develop gluten
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

24. Kneading

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. Quick Bread
section 21.2

32. 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

33. 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

34. Muffin Method
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
Beat all liquid ingredients together in a small bowl until they are well blended
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
Fold in remaining ingredients (ex. Nuts, raisins, chocolate chips)

35. 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

36. 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

37. 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)

38. Pastry & Biscuit Method
Cut in – to mix solid fat and flour using a pastry blender or two knives and a cutting motion
Sift together or mix dry ingredients in a large bowl
Cut the shortening into the flour until the particles are the size of peas
Make a well in the center of the dry ingredients, add the liquids, stir until the ingredients are blended and form a soft dough

39. 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

40. 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