1. Ingredients and Techniques for Baking
BAKING BASICS
Ingredients and Techniques
for Baking

2. Bell Ringer
What are your favorite baked goods?

3. Ingredient Basics Flour Liquid Leavening Agents Fat Sweeteners Eggs
Flavoring

4. Flour Proteins and starch you find in nearly every baked product
The protein in flour is called gluten
What is Gluten: Protein that affects the texture of baked products. This gives a baked product it’s structure

5. The role of gluten Gluten develops as flour is mixed with liquid
Forms strong, elastic strands that crisscross in a springy mesh of tiny cells
As the product bakes cells expand with heated air or gas
Kind of like blowing a bubble

6. The role of gluten
The longer the mixing time, the stronger the gluten will be
Cakes: quickly combined
Smooth, melt in your mouth texture
Yeast breads: dough is worked for ten minutes
very elastic framework and a more chewy texture

7. Types of Flour All-Purpose Flour Whole wheat Bread Flour Cake Flour
Gluten Flour

8. All Purpose Flour Seen mostly in retail stores
Most popular in American Kitchen
Formulated to be weaker than bread flour so it can be used for pastries
Whole-wheat flour
Includes the germ and the bran
Dense and heavier
Self rising flour
Added baking powder and salt

9. Bread Flour Strong gluten level
Used for making breads, hard rolls, or any product that requires high gluten

10. Cake Flour Low gluten Pure white color
Used for cakes and other delicate baked goods

11. Gluten Flour High protein flour from hard wheat Never used alone
Often added to dough
i.e. bagels and rye

12. Liquids Plays role of physical & chemical changes
Gluten can not be formed without liquid
Milk and Water are most commonly used

13. Proportion of Liquid to Flour
The amount of liquid in relation to the amount of flour affects the texture and rising
Dough
Soft dough
Yeast breads and rolled biscuits
Stiff dough
Piecrusts and some cookies
Batters
Pour batters
Cakes, pancakes, waffles
Drop batters
Quick breads and cookies

14. Leavening Agents
This triggers a chemical reaction causing a baked product to rise
Common Leavening Agents
Air
Steam
Yeast
Baking Soda
Baking Powder

15. Types of Leavening Agents
Air: trapped air in mixture expands when the product is heated.
Air is added when products are beaten & sifted
Ex: Angel food is mainly leavened by beaten egg whites
Steam: As a product bakes, temperature of the water rises and steam is formed. The steam expands which causes product to rise.
Ex: Cream puffs & popovers

16. Baking Soda Chemical opposite of an acid: base
Reacts chemically with an acidic liquid in the recipe to produce CO2
Ie: buttermilk, honey, chocolate
Remember Volcanoes?

17. Baking Powder Baking soda + dry acid (cream of tartar)
So no liquid acid is needed

18. Yeast Active dry yeast Quick rising yeast Compressed yeast
Partially dormant yeast in flour granules
Quick rising yeast
Works in ½ the time
Compressed yeast
Combo of yeast and starch
Fungus that thrives on moisture and warmth
Feeds on simple sugars in flour and sweeteners
Gives off CO2 & aroma

19. Eggs
Add flavor, nutrients, richness, color, and structure to baked products.
When beaten eggs add air to mixture
To reduce fat add 2 egg whites in place of 1 whole egg

20. Q. If you bake a Cake and it doesn’t rise what may have happened?

21. Fat
Adds richness, flavor, and tenderness to baked products. They can be solid or liquid
Types of fat
Shortening
Butter or Margarine
Oils
Lard

22. Sweeteners
Helps make products tender, adds sweetness and flavor, and helps crust brown. (Sugar is most commonly used)
Types
Granulated white sugar
Brown sugar
Honey
Corn syrup
Powder Sugar
Molasses

23. Flavoring Fruits, vegetables, and nuts add nutrients to baked goods
Extracts are flavorings in liquid form (Vanilla and Almond are common)

24. Quick breads vs yeast Breads
Leavened by agents that allow immediate baking
Air, steam, baking soda, and baking powder
Yeast breads
Leavened with yeast

25. Quick Breads
Quick breads are quick and easy to make. They don’t require kneading and usually use baking powder as a leavening agent.
High in carbohydrates, protein, B vitamins and iron. Some quick breads can be high in fat.
Examples of quick breads are muffins,
biscuits, pancakes, corn bread,
and fruit breads

26. Quick Breads Made by Two Methods
Muffin Method
Biscuit Method

27. Muffin Method Muffin method: Do not over mix Mixture should be lumpy
Mix all dry ingredients in one bowl and make a well in the center.
Mix all liquid ingredients in separate bowl and then pour them in the dry ingredient bowl.
Do not over mix
Mixture should be lumpy
A properly mixed muffin should have a rounded, pebbly top

28. Steps in the muffin method
Sift
All dry ingredients and make a well in the center
Beat
All liquid ingredients
Pour
Liquid into the well and mix just enough to moisten all ingredients
Fold
Ingredients such as chopped nuts, raisins, berries

29. Loaf Breads
Many quick loaf breads are mixed in the same manner as muffins.
Usually baked in greased loaf pans.
If bread contains fruits or nuts, the bottom of the pan should be lined with parchment paper.

30. Testing for doneness Muffins Loaf breads Pancakes
Lightly browned with rounded, pebbly tops
Loaf breads
Lightly browned and have pulled away slightly from the sides of the pan
Pancakes
Ready to turn when edges look dry and bubbles form and break

31. Activity
Leavening agent lab

32. Batters and Dough's Match-Up!
With your table, match the type of batter with the definition and a set of example pictures.
When finished I will come to check to see if you paired them correctly and we will review! 

33. Quick Breads
Quick breads are quick and easy to make. They don’t require kneading and usually use baking powder as a leavening agent.
High in carbohydrates, protein, B vitamins and iron. Some quick breads can be high in fat.
Examples of quick breads are muffins,
biscuits, pancakes, corn bread,
and fruit breads

34. Bell Ringer

35. Biscuits
Biscuits are delicate, have a crisp crust, and peels apart in tender layers.
2 kinds of biscuits:
Rolled- rolling out dough ½ inch thick and cutting with a biscuit cutter. If you do not have a biscuit cutter, use the rim of a water glass.
Dropped- dough is dropped with spoon. These contain more liquid and are too sticky to roll.
- Both are made using the pastry and biscuit method of mixing.

36. Pastry and Biscuit Methods
In the pastry and biscuit method the fat is cut-in to the flour.
To cut in means to mix solid fat and flour using a pastry blender or 2 knives in a cutting direction.

37. Troubleshooting Quick Breads
What Happened
Why It Happened
Bread caved in
Rose too fast = too much leavening
Too dry
Baked too long
Not enough fat or liquid
Underbaked in spots
Oven not hot enough
Oven heats unevenly
Too dense
Batter/dough overmixed
Tough texture

38. Bell Work What is a favorite family recipe or dish ?

39. Yeast Breads

40. Yeast breads Leavened by yeast… (yes unbelievable)
Dough must be well kneaded and allowed to rise

41. About Yeast Single celled, microscopic plant.
When you add sugar to yeast, it reacts to the bacteria and creates carbon dioxide. This leavens the baked product. (fermentation)
Water mixed with yeast MUST be between 110 and 125 degrees in order to keep the yeast alive.
Available in three forms:
Active dry (what we use)
- Compressed (very perishable)
- Fast rising yeast (rises twice as fast)

42. Kinds of yeast breads Basic white bread Batter Bread Sweet white bread
Made only with all-purpose flour, yeast, slat, sugar, fat and water or milk
Batter Bread
Made like basic white bread, but with more liquid. The batter is beaten so the texture is not as light as kneaded yeast bread
Sweet white bread
Uses basic white bread ingredients plus butter, eggs, extra sugar, and sometimes nuts and fruits. Pecan rolls and coffee cakes are examples

43. Kinds of yeast breads Whole grain bread Sourdough bread
Made with whole grain flour which replaces part or all of the all purpose four in basic white bread.
Sourdough bread
Leavened with sourdough starter. This well-fermented mixture of yeast, water and flour gives a tangy flavor and chewy texture.

44. Making yeast breads Mixing the dough Conventional method:
The yeast is first dissolved in warm water to activate growth
Dissolve the yeast in water about 105 to 115ºF
Quick Mix Method
Combines dry yeast with the dry ingredients
Liquids must be warmer

45. Yeast and Kneading
After forming the dough for yeast breads, you MUST knead it!!!!
Almost all of the gluten forms during the kneading stage.
It is important to not add too much extra flour while kneading. This will make the dough far too stiff.

46. Kneading bread To the video….. Sprinkle surface and hands with flour
Flatten dough slightly
With heels of hands…press and push away from you
Pull the far side towards you (trapping air)
Rotate dough one quarter turn
8 to 10 minutes

47. Yeast and Fermentation
After you knead the dough, what do you do???
Letting the dough rise…
When you let it rest in a warm place, the yeast acts upon the sugar and the carbon dioxide causes the bread to rise. This is called FERMENTATION!
The bread should at least double in size during fermentation

48. Letting the dough rise Quick-rise yeast Traditional method
Can bake with only one rise
Traditional method
Must rise twice
Once after kneading and again after it is shaped

49. Letting the dough rise
Place dough in a large, lightly greased bowl (dough will double in size)
Turn dough so greased side is up and cover with plastic wrap
Cover with a towel
Choose a warm place for the dough to rise 75 to 85ºF is ideal

50. Letting the dough rise Allow dough to double in size To test
Polk the dough about ½ inch into surface
If a dent remains the dough is ready to shape
If it springs back… let it rise longer

51. Punching Down!
When the dough has risen all the way and has doubled in size, you have to punch it down to release some of the carbon dioxide.
Some doughs require a second rising period.

52. Assignment…

53. COOKIES

54. Cookies
Cookies vary in texture, shapes, and sizes. There are six basic kinds of cookies:
1. Bar Cookies: Are baked in square or rectangular pans and then cut into bars, squares or diamonds. Textures vary from cakelike to chewy. Ex: Brownies
2. Drop cookies: Made from soft dough that is dropped from teaspoon onto cookie sheet.
Ex: Chocolate chip cookies

55. Cookies continued
3. Rolled cookies: Also called cut-out cookies. Are made from stiff dough that is rolled out and cut out. Ex: Sugar cookies 4. Molded cookies: Are formed by shaping the dough by hand into balls. Can be rolled in nuts or can be flatten with a fork before baking. Ex: Peanut butter cookies

56. Cookies continued 5. Pressed cookies: Are made by
pushing dough through a cookie
press, which can create a variety
of shapes. Ex: Spritz cookies
6. Sliced cookies: Also called refrigerator cookies. They are made by forming a soft dough into a long roll and refrigerating it. When roll is chilled and firm, cookies are sliced and baked

57. Baking Tips Bake in center of the oven for even cooking
Drop cookies must be 2” apart to avoid running together
Grease pan if necessary or use parchment paper
Cool on cooling rack to avoid over baking. If you cover the cooling rack with parchment paper, the cookies will not fall through the rack.