1. Breads and Baking/Science
Quick Breads
Yeast Breads

2. Key Terms

3. 1. Gluten
Elastic substance formed by the protein in flour; forms the structure of the products.

4. This scanning electron microscopic view of dough rising shows gluten strands forming two ways, diagonally down and across the photograph. Starch and yeast granules can be seen randomly amongst the gluten. The smallest granules are yeast.

5. 2. Leavening agent
CO2
Ingredients that make products rise; cause air or gas to be trapped in the mixture. Without these agents, products would be flat with a dense texture. O2

6. 3. Baking soda
Chemical leaving agent that forms carbon dioxide gas when combined with an acid such as buttermilk, yogurt or citrus juice.
Baking soda
acid

7. 4. Baking powder
Chemical leaving agent which is a combination of baking soda and a dry acid. It forms carbon dioxide when mixed with any liquid.
Soda + Acid

8. 5. Yeast
Microscopic fungi that gives off gas as it grows. The fungi reproduces quickly with warmth, sugar and moisture.

9. FYI: Yeast are unicellular fungi.
One of the more well known characteristics is the ability to ferment sugars for the production of ethanol.
Budding yeast are true fungi of the
Domain Eukaryotic,
Kingdom Fungi
Phylum Ascomycetes,
Class Saccharomycetes,
Order Saccharomycetales Family:Saccharomycetaceae
Genus:Saccharomyces
Species: cerevisiae

10. 6. Dough
Thick enough to be shaped by hand to make biscuits, cookies, pie crusts and some breads.

11. 7. Batter
Thin enough to be poured or dropped from a spoon to make pancakes, muffins and cakes.

12. 8. Self-rising flour
Has leavening and salt added; used when called for in the recipe.

13. 9. Muffin method
Dry ingredients are mixed together in a bowl, then liquids are combined and added to the dry ingredients - making a lumpy, not smooth batter; used for muffins, pancakes, waffles, cornbread and loaves like banana bread.

14. 10. Biscuit method
Dry ingredients are sifted together in mixing bowl, shortening is cut-in, add milk and mix with a fork; knead, roll and cut.

15. 11. Knead
Folding & pressing which helps form gluten, making the dough stretchy.

16. Key Concepts: Breads and Baking
The Principles of Baking

17. To answer these questions, you must understand the chemistry of baking!
Why does bread have a different texture from a cake?
Is baking powder the same as baking soda?
Why did my muffins stick to the pan?
Why did my cornbread not rise when I used milk instead of buttermilk?

18. The Chemistry of Baking
A recipe for a baked product is like a chemical formula.
In fact, chemical reactions that take place during mixing and baking give the product its final appearance, texture and flavor.

19. What do the ingredients do for a baked product such as breads, cakes and cookies?

20. 1. Flour
Provides proteins and starch that make up the structure of the baked products.

21. 2. Liquids help flour form the structure of the baked product.
They also make possible many of the chemical changes that take place in the mixture.
Water, milk, fruit or vegetable juice, yogurt and sour cream are some of the liquids used in baked products.

22. 3. Leavening agents
baking powder, baking soda, steam or yeast make products rise by causing air or gas to be trapped in the mixture.
Popovers are leavened
with steam.

23. 4. Fats and oils Make products rich and tender.
They also add flavor and help to brown the crust.

24. 5. Sweeteners
granulated sugar, honey, brown sugar, corn syrup and others give flavor and also help the crust to brown.

25. 6. Eggs
Make baked products tender, add flavor, richness and can help bind mixture together so they do not separate.
Beaten egg whites may be used as a leavening agent.

26. 7. Flavorings
include chocolate, spices, herbs and extracts such as vanilla and almond.

27. Recall?????? Flour provides? Proteins & starch = structure
Liquids provide?
Assistance for flour to form structure in order for chemical changes to take place in the mixture.
Leavening agents provide?
Gases that are trapped due to gluten networks
Fats and oils?
Richness, tenderness, flavor, & browning
Sweeteners (carmelization process) provide?
Flavor & causes crust to brown
Eggs provide?
Tenderness, flavor, binding, leavening when whipped

28. How do leavening agents work?

29. 1. Trapping air
– air is trapped in a mixture when you sift flour, cream fat and sugar together or beat egg whites.

30. 2. Steam
– the product must be baked at a high temperature which causes the water in the mixture to turn to steam and rise
(éclairs, cream puffs, popovers)

31. 3. Chemical leavening agents
Baking soda forms carbon dioxide gas when combined with an acid: buttermilk, yogurt or citrus juice.
Baking powder is a combination of baking soda and a dry acid. It forms carbon dioxide with any liquid.

32. 4. Yeast
a microscopic fungi reproduces with warmth, sugar and moisture. It gives baked products a distinctive flavor. (pizza dough, rolls, French bread, etc)

33. Recall??????? Four ways leavening agents work??????
Trap air (sifting, creaming, whipping)
Steam
Chemical reactions using baking soda, baking powder
Yeast

34. How do leavening agents work with gluten?
The gluten strengthens to form an elastic mesh.
The air or CO2 gas forms tiny cells or pockets within the mesh.
When the batter or dough is baked, heat causes the air or gas to expand and it stretches the gluten (product rises).

35. Successful Baking depends upon
1. Using the exact ingredients called for.
2. Measuring accurately.
3. Using the correct type and size of pan.
4. Following the mixing directions from the recipe without shortcuts.
5. Using the correct oven temperature. (Preheating!)

36. WHY preheat the oven????
There are lots of chemical reactions occurring when you cook food, and different reactions occur at different rates depending on the temperature.
1. The reactions which give food it’s distinctive ‘cooked’ flavors and colors are Maillard reactions (browning that occurs between sugars and amino acids (sub units of proteins) and carmelization (the oxidation of sugars).
2. These reactions work better at higher temperatures, and so your food will look and taste better.
3. Food will be losing water by evaporation, meaning that the cooked meal is likely to be drier and less succulent.
4. Yeast, baking soda and baking powder as leavenings react to higher heat temperatures.

37. 6. Placing pans correctly in the oven.
One pan is placed in the center of the oven.

38. Two pans are placed on a separate rack toward the corners diagonally opposite of each other.

39. Three pans: Place 2 pans on one rack in diagonally opposite corners
Three pans: Place 2 pans on one rack in diagonally opposite corners. Place the 3rd pan on another rack in a different corner.

40. Four pans: Place 2 pans on one rack in diagonally opposite corners
Four pans: Place 2 pans on one rack in diagonally opposite corners. Place the other 2 pans on another rack in the other diagonal corners.

41. Baking Breads There are two types: yeast breads and quick breads.
1. Yeast breads use yeast to make the bread rise and take hours to prepare. Whole wheat and rye loaves, for example, are yeast breads.
2. Quick breads use baking powder or baking soda. They are called quick breads because they take only minutes to prepare.

42. Many types of flour are available, such as;
All-purpose – enriched white flour made from wheat.

43. Whole wheat flour – made from the entire wheat kernel.

44. Self-rising flour – has leavening and salt added.
Use the type of flour called for in the recipe.

45. Store in a cool, dry place.
After opening, place the flour in a tightly covered container.

46. Many types of sweeteners are used in baking, such as;
Granulated sugar is white table sugar.

47. Brown sugar is granulated sugar with molasses added
Brown sugar is granulated sugar with molasses added. Dark brown sugar has a stronger flavor than light brown.

48. Powdered, or confectioner’s, sugar has a fine texture.

49. Honey is a liquid sweetener with a distinct flavor
Honey is a liquid sweetener with a distinct flavor. Use only when the recipe calls for it.

50. Artificial sweeteners can be used only in recipes that have been specifically developed for them.

51. Store in a cool, dry place.

52. There are leavening agents for quick breads and yeast breads.
Quick breads call for either baking powder or baking soda.
Check packages for a “use by” date. After that date, the products will not give good results.
Store in a cool, dry place. Baking powder must always be kept dry, so cover it tightly.

53. The most common type of yeast is called active dry yeast.
It is sold in a package and does not need refrigeration.
You can buy regular or quick acting.
Use yeast by the date on the package.

54. The most common fats and oils used in baking are
butter
margarine
vegetable oil
lard
shortening

56. Each one gives a slightly different flavor and texture.
Lard is highest in saturated fat, while vegetable oil is lowest.
Solid fats and liquid fats can’t be used in place of one another in baking. The results will not be the same.

57. Butter, margarine and lard should be stored in the refrigerator.
Shortening should be stored in a cool, dry place.
Vegetable oils will stay usable longer if stored in the refrigerator, after opening.
Olive oil, however, isn’t treated and is often stored in a cool, dry place.

58. Baking Skills
The leavening agent is not the only difference between quick and yeast breads. The preparation method also differs.
Before baking, yeast bread dough is set aside in a warm place for at least an hour. This gives the yeast time to grow, which makes the dough rise.
Quick breads, however, are baked as soon as they are mixed. The mixing method varies, too.

59. Most quick breads are mixed in one of 3 ways.
1. Muffin method
2. Biscuit method
3. Cake method

60. The Muffin Method: muffins, popovers, pancakes, waffles & cornbread.
1. Combine the dry ingredients.
2. Combine the liquid ingredients and the egg(s).
3. Melt the fat and add to the liquid ingredients.
4. Combine the wet and dry ingredients with a minimum of stirring.

61. Excessive stirring will cause the overdevelopment of gluten.
This would result in smaller, less tender muffins with tunnels and a peaked crust.

62. The Biscuit Method: biscuits & dumplings.
1. Combine the dry ingredients.
2. Combine the liquid ingredients and the egg(s).
3. Cut-in the fat and flour mixture until the mixture has a coarse texture.
4. Combine the wet and dry ingredients. Be careful not to over mix. Once a ball of dough forms, it can be kneaded briefly.

63. Cutting-in the fat will cause layers to form through the dough.
These layers are what make a biscuit flaky.
Over handling the dough will result in biscuits that are less tender and flaky.

64. The Cake Method: fruit & nut loaves, coffee cakes.
1. Cream the fat and sugar together.
2. Beat the egg(s); add to fat and sugar mixture and beat well.
3. Add the sifted dry ingredients alternately with the liquid ingredients, beginning and ending with the dry ingredients. After each addition, stir to combine the ingredients then beat briefly.
4. Fold in any flavorings, fruits, and nuts.

65. Creaming the fat with the sugar and then with the eggs incorporates a lot of air which will help to leaven the baked product.
While overbeating is still a possibility, the greater amount of fat in recipes using the cake method lessens the risk of producing a tough product.

66. Recall????? How is fat treated in each method of mixing?
Biscuit Method
Fat is cut-into the dry ingredients using a pastry blender
Muffin Method
Oil or melted fat is used.
Cake Method
Fat is creamed with sugar.

67. Making Yeast Breads
1. Dry yeast is added to warm water. When the mixture bubbles, it is ready.

68. 2. Add the other ingredients and knead the dough for a few minutes
2. Add the other ingredients and knead the dough for a few minutes. Kneading helps form gluten, making the dough stretchy.

69. 3. Dough is covered with a cloth and set in a warm place to rise
3. Dough is covered with a cloth and set in a warm place to rise. It will double in size as the gas bubbles form and grow.

70. 4. Dough is punched down, then shaped into rolls or loaves.

71. 5. Rolls or loaves are allowed to rise again doubling in size.
6. Baking will firm the gluten and set the shape of the loaf. The gas bubbles made by yeast will escape, leaving tiny holes in the bread. The crust turns brown.

72. Let’s Plan Master Baking Mix (Homemade Bisquick or Pioneer Mix)
Biscuits
Pancakes
Muffins