The Basics of Baking

I. Roles of Ingredients

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

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

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

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

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

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

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

II. The Role of Gluten

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

III. The Baking Process

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

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

IV. Other Means of Baking

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