Functions of Ingredients 4/25/2017

Why do we need to know how each ingredient functions? To learn how each ingredient contributes to our success as a chef! To help identify what happened when baked goods fail! Because the best baked goods depend on a precise combination of flour ,liquid ,leavening agents,fats,sugars and flavors 4/25/2017

Flour Makes up the structure of baked products Liquid + flour = GLUTEN. When kneaded, develops elastic mesh-air bubbles Gluten – an elastic substance formed by the protein in flour ( strongest in yeast breads) Fats and sugars help prevent gluten formation Most baked good contain all purpose flour 4/25/2017

Sweeteners Adds flavor and tenderness! Aids in browning Holds moisture Prevents gluten from forming 4/25/2017

Sweeteners Granulated White table sugar made from sugar cane or beets Molasses By product of the sugar refining process 4/25/2017

Brown sugar: Corn Syrup: Granulated sugar with molasses added Mixture of dextrose and water (available in light and dark) 4/25/2017

Salt Strenthens gluten and enhances flavors Controls (slows down) the growth of yeast when making yeast breads 4/25/2017

Eggs Emulsifies (makes it a smooth and even texture in the finished product) Binds (keeps batters from separating) Adds flavor, richness, gives tender texture Leavening agent 4/25/2017

Fats & Oils Makes products tender by coating the gluten and keeping it from overdeveloping. Add richness and flavor Helps brown the crust 4/25/2017

Types of Fats and Oils Solid Shortening Hydrogenated fat made from vegetable oil Margarine From hydrogenated vegetable oil Butter Fat from cream 4/25/2017

Oils Cooking oil is made from plant products such as: Corn Soybeans Peanuts Olives… Soybeans Cottonseed Safflower 4/25/2017

Liquids Helps the flour form the structure of baked products. Helps carry flavorings throughout the product 4/25/2017

Extracts/Flavoring Adds flavors Examples: Vanilla Almond… 4/25/2017

Leavening Agents To help the baked product rise 4/25/2017

Baking Soda Combines with the acid to form CARBON DIOXIDE, which when heated expands and the product rises. 4/25/2017

Baking Powder Combination of baking soda and a dry acid. When mixed with a liquid, it gives off CARBON DIOXIDE 4/25/2017

Yeast Microscopic plant, which reproduces rapidly if it has: Food (Sugar and flour) Moisture Warmth 4/25/2017

Yeast continued…… As yeast grows, it gives off CARBON DIOXIDE. The carbon dioxide forms bubbles in the dough. These bubbles make the dough rise. 4/25/2017

Resource Food for today textbook 4/25/2017