1. Principles of Baking

2. Different Ingredients have specific purposes Flour- provides protein and starch – This forms the structure of baked goods Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur – Water, milk, fruit or vegetable juice, yogurt, and sour cream

3. Ingredient functions Leavening agents – Baking powder- makes products rise by causing air or gas to be trapped in the mixture. It this didn’t happen, products would be flat. Fats and oils make products rich and tender, they also add flavor and help to brown the crust Sweeteners- like sugar give flavor and help crust to brown.

4. Ingredient functions Eggs make baked products tender, add flavor and richness, and can help bind mixtures together – Beaten egg whites may be used as a leavening agent Flavorings- chocolate, spices, herbs, and extracts such as vanilla and almond

5. Dough, Batter, and Gluten Dough- thick enough to be shaped by hand or cut into shapes (biscuits and cookies) Batter- thin enough to be poured or dropped from a spoon (pancakes and MUFFINS) 2 reasons for mixing ingredients as recipe states: – Distribute ingredients evenly – Develop gluten (elastic substance formed by the protein in flour) which forms structure to products The more you mix the stronger gluten is formed

6. How leavening agents work Add air or another gas to the product, helping it rise – Trapped air – Steam – Chemical leavening- 2 types Baking soda Baking powder They are not the same thing!

7. Baking soda Forms carbon dioxide gas when it’s combined with an acid. – Acids could include buttermilk, yogurt, and citrus juice

8. Baking Powder Combination of baking soda and a dry acid – Forms carbon dioxide when mixed with any liquid – The recipe doesn’t need to have an acid added – You can make baking powder from baking soda by adding 2 parts cream of tartar to 1 part baking soda

9. Plan the lab tomorrow Assign tasks and roles for blueberry muffins Tomorrow you will have the class period to make muffins This is a 1 day lab Use time wisely

10. Muffin Method http://www.youtube.com/watch?v=nymbeW8 fTJY http://www.youtube.com/watch?v=nymbeW8 fTJY

11. On your own~ Read pages 344-347 from the section of “Successful Baking” to the end of this chapter Then answer the questions 1-5 on page 347

12. Making Yeast breads http://www.youtube.com/watch?v=A67zA45C vpk http://www.youtube.com/watch?v=A67zA45C vpk

13. Review It DFN pg. 357 (1-6)