1. Food for Today Chapter 44 Essential Question: How does the correct use of baking ingredients, correct preparation methods, and proper storage affect the quality of baked products?

2. Basic ingredients for baking are among the oldest and simplest of foods, yet they play multiple, complex roles in a recipe. You can combine them in numerous ways to create different effects in taste, texture, appearance, and nutrition. BASIC BAKING INGREDIENTS FLOUR LIQUID LEAVENING AGENTS FAT SWEETENERS EGGS FLAVORINGS

3. FLOUR Most flour is made by milling _____________ kernels after the ____________ and _____________ are removed. Certain ___________ in wheat flour combine with _____________ to create an elastic substance called ________________. Gluten affects the texture and rising of baked products. Gluten develops as flour is mixed with ____________. It forms strong, _____________ strands that crisscross in a springy mesh, or weave of tiny _________. The ______________ the mixing time, the _____________ the gluten will be. wheat bran germ proteinsliquid gluten liquid elastic cells longer stronger

4. Kinds of Flour All-purpose Flour ▪Most-used flour in __________ kitchens. 2 types: ▪ Bleached – ▪ Unbleached – Self-rising flour contains added _______________ and ____________. Flour used in baking is milled from two basic varieties of wheat: ▪ High-protein, _________ wheat forms ____________ gluten. ▪ Lower-protein, __________ wheat forms ___________ gluten. ▪ The main quality that distinguishes the different flours used in baking is the ________________ content, which affects gluten strength. Whole-wheat Flour ▪ This whole-grain flour includes both the __________ and the __________. ▪ This produces a more dense, ______________ product. American Chemically whitened Gives product beige tone Baking powder salt hard strong soft weak protein germ bran heavier

5. Flour is made from grains other than wheat, including: Buying and Storing Flour ▪ Store flour in a __________, dry place. ▪ Transfer it to a tightly ______________ container to keep it free from dirt, moisture, and pests. ▪ ___________________ opened packages of whole grain flour. Buckwheat, oats, rice, nuts, and legumes dry covered Refrigerate

6. LIQUID What is the Role of Liquids in a Baked Product? Make many of the physical and chemical changes that add ______________ and _______________ to baked goods. Developing Gluten structure texture Supply Moistness

7. Proportion of Liquid and Flour The amount of liquid in relation to the amount of flour also affects the qualities of the finished product, especially texture and rising ability. Baked goods are made from either __________________ or __________________, batters having the higher proportion of liquid. Each type of mixture includes two categories. Pour Batters ◊ Contain nearly equal amounts of liquid and ________________. ◊ Thin and flowing ◊ Includes: Drop Batters ◊ Contain twice as much flour as ________________. ◊ Thicker, usually _________ by the spoonful onto baking pans. ◊ Includes: BATTERSBATTERS batters doughs flour Cakes, pancakes, waffles liquid dropped Quick breads, cookies

8. Soft Doughs ◊ Contain a ratio of one part ________________ to three parts _________________. ◊ Sticky but moldable ◊ Includes: Stiff Doughs ◊ Contain a ratio of one part ________________ to six to eight parts ______________. ◊ Easy to handle ◊ Includes: DOUGHSDOUGHS liquid flour Yeast breads, rolled biscuits liquid flour Pie crusts, rolled cookies

9. LEAVENING AGENTS A leavening agent, or __________________, is a substance that triggers a chemical reaction that makes baked products grow larger, or _________. Most often, a combination of leaveners is at work in one recipe, adding volume and height. Kinds of Leavening Agents _____________ is added while ingredients are combined and beaten. _____________ leavens products that contain large amounts of ______________. The heat of baking turns liquids into steam. _____________ reacts chemically with an acidic liquid in the recipe to produce carbon dioxide gas, which expands when heated. It reacts _______________ with liquid. _________________ Is a combination of baking soda and a dry ___________ like cream of tartar. No acidic _____________ is needed to make it work. leavener rise AIR STEAM liquid BAKING SODA instantly BAKING POWER acid liquid

10. _____________________ Is a fungus that thrives on ___________________ and _____________. It feeds on the simple ___________________ in flour and sweeteners. As it grows, yeast gives off ___________________________. Yeast can be purchased in packets or jars as ________________ dry yeast. Regular and quick-rising varieties are available. Quick rising yeast works in about _____________ the time as regular. Compressed yeast, a combination of yeast and starch, comes in small, individually wrapped cakes that are very ___________________________. YEAST moisturewarmth sugars carbon dioxide active half perishable

11. Buying and Storing Leavening Agents Leavening Agent Where to Find How to Store Baking Powder Baking Soda Keep the baking powder Active Dry Yeast container tightly sealed. Compressed Yeast Refrigerated section of supermarket All Leavening Agents lost their potency over time, so be sure to observe the _________________ and use-by dates on labels. Supermarket- with baking supplies cool, dry cabinet Refrigerate sell-by

12. FAT Common solid fats used for baking are: Lard – purified pork fat – makes very flaky ______________ and biscuits, but is used in commercial more than home baking. Generally, you can replace one solid fat for another, either completely, or in ____________. Add richness and flavor Make brown crusts Help with tender texture Butter, Margarine, Vegetable shortening piecrusts part

13. aren’t moistness can corn canola vegetable isn’t Oils add ______________________ and density rather than volume. Any mild-flavored cooking oil can be used, and one ________________ be substituted for another. Since solid fats and oils work differently in baking, the two _______________________ interchangeable! If a recipe calls for oil, always use it. Common oils used for cooking are ______________________, ____________________, and ____________________ oil. Olive oil has a distinctive flavor, so it __________ usually used for baking. Store butter and margarine in the ______________ part of the refrigerator. Vegetable shortening and _________ usually keep well in a _____________, dry area. coldest oils cool

14. SWEETENERS Like fats, sweeteners add the same qualities -- ___________________, ________________, and _________________ -- but to different degrees. SUGARS Confectioners’ Sugar or powdered sugar, is pulverized granulated sugar with a trace of added ________________ Brown Sugar is granulated sugar coated with ______________. Molasses adds moisture and a caramel flavor but reduces the ability to trap ________. A light or dark color reflects the amount of _____________ and the intensity of the _________. Granulated Sugar is highly refined sucrose ____________ derived by boiling the juice of ______________ or sugar beets. When creamed with a solid fat, it adds ______ and volume. flavor tenderness browning crystals sugarcane air cornstarch molasses air molasses flavor

15. Honey is produced by bees from _____________ nectar. HONEY When sugarcane juice is __________ to make sugar, crystallized sugar is removed at different ____________. At each stage, a syrup by-product that is less sweet than sugar forms. These are the different grades of molasses, with ___________ molasses being sweeter than _______________ molasses. MOLASSES is made by breaking down the __________ in corn into dextrose and _____________. The dark variety has added caramel flavoring. CORN SYRUP flower starch water boiled stages light dark

16. Most sweeteners keep best in ____________ sealed containers in a cool, ________ area. Even when properly stored, confectioners’ sugar often __________. To remove lumps, _________ it before using. Likewise, brown sugar can ______________. To soften, put a piece of _______________ or a cut piece of apple in the container with the sugar. Buying and Storing Sweeteners tightly dry cakessift harden bread

17. EGGS What is the Role of Eggs in a Baked Product? Fats in eggs add: Certain fats in the yolk create an ______________, binding liquids and fats in the recipe to keep batters from ______________. Beating egg white proteins adds ________ and __________. Heating them helps ______ the structure. Flavor, Color, Richness, and Tenderness emulsion separating air volume set

18. FLAVORINGS Seasonings and _______________ add variety to baked products. Recipes often include spices or liquid ________________, such as maple, almond, or vanilla. Some use dried _____________, chopped ____________, citrus peel, or flavored syrups. Chocolate flavor may be added with ______________ chocolate, which is an ___________________ product. flavorings extracts fruit nuts baking unsweetened

19. 1. Choosing Oven Temperature 2. Choosing Pans 3. Preparing the Pans 4. Baking the Product 5. Removing Baked Products from Pans

20. How Baking Works: This small feat is repeated in every leavened baked product. The right oven temperature is the key that makes this work. 2. The crust temperature rises and the crust begins to brown. 1. As a biscuit bakes, the surface absorbs heat while moisture evaporates, forming a crust. 3. At the same time, heat penetrates the inside, activating leavening agents that push against the still-soft crust to raise the biscuit.

21. 1. Choosing Oven Temperature If the oven is too hot, the crust forms too _______________. The outside looks nicely browned, but the inside is only ________ baked. If the temperature is too ______, rising may be faster than the structure can set. The biscuit comes out _______ and fallen. To avoid these mishaps: 1.Always use the temperature given in the ___________. 2. Make sure the __________ __________ are properly positioned. For most baked goods, this means near the _____________ of the oven. 3. Unless the recipe states otherwise, ______________ the oven by turning it on _____ minutes before using. quickly half low dry recipe oven racks center preheat 10

22. 2. Choosing Pans Use the specified pan ________ and size. If you need to substitute a different pan, make sure both pans have a similar _____________. Be sure the ____________ of your pan is correct for the recipe. A pan that’s too ________ or too shallow cause improper baking. The material a _____ is made from affects how it transfers _______. Most recipes assume the use of _____________ metal pans. Pans made of glass or dark metal retain more _________ and can create a thick crust. Be sure to _____________ the oven temperature by _____ degrees to bake with dark metal pans and by ______ degrees for glass. type volume depth deep pan heat shiny heat lower 10 25

23. 3. Preparing the Pans Use __________ to spread the fat. Grease and Flour Coat pan lightly with _________ fat and then dust it with _________. Sprinkle with a little ________ and tilt/tap pan to coat. HOW? Line with Paper Use cooking ___________________ for this method. Spray with Cooking Spray This is convenient but may leave a sticky _______ on pans. Note: Not all pans should be greased. Fats collapse air pockets in beaten egg white foods like angel food cake. Also, recipes that contain a high proportion of fat become oily. solid flour wax paper flour film parchment

24. 4. Baking the Product Place items in the oven so the heated air can _____________ freely. Allow at least ___ inch of space between ________, and between pans and the ________ wall. Pans not spaced correctly may cause a _____ ________, an area of concentrated _______ that can cause uneven baking and browning. # of PansPlacement 1Center of oven 2 Separate racks in diagonally opposite corners 3 Stagger them so that one is not directly above another. 4 circulate 1 pans oven hot spot heat

25. 5. Removing Baked Products from Pans Some baked products should be removed from pans ________________, otherwise they will overbake. Some cookies need to ____________ for just a minute to firm up before removal. Most cakes and some breads need to cool partially in the pan to prevent _______________ or tearing on removal. Use ________ cooling racks to promote quick cooling. To remove yeast bread from a pan, turn the pan onto its ______ on a wire rack. Ease the bread out and cool it right side up on the wire rack. immediately cool cracking wire side

26. Storing Baked Products Baked goods should be thoroughly _________ before storing. Most cookies, cakes, and breads can be kept at ____________ temperature in a sealed container or wrap for up to _______ days. Perishable products, including those with custard, _________ or fruit fillings and frostings, must be refrigerated. cool cream room 3

27. The End.