1. Baking Basics
Chapter 42

2. Baking Basics Baked goods are made from the simplest ingredients—
Flour
Liquid
Leavening Agents
Fats
Sweeteners
Eggs
Flavoring

3. Baking Basics
These ingredients can be combined in different ways to create different effects in taste, texture, appearance and nutrition.

4. FLOUR
Most flour is made by milling wheat kernels after the bran and germ are removed.
The starch contained in the wheat helps give structure to baked items.

5. Gluten
Proteins in the flour combine with liquid in the recipe to create an elastic substance called GLUTEN.
Gluten affects the texture and the rising of baked products.
The longer the mixing time, the stronger the gluten will be.

6. For Yeast Breads…
The dough may be worked for ten minutes to develop the gluten.
This allows the gluten to expand easily.
Air cells can grow larger, giving yeast breads a CHEWY TEXTURE.

7. Gluten Intolerance
Some people have a conditions called gluten intolerance.
Eating products with gluten leads to a medical condition called CELIAC DISEASE (causes digestive problems, vitamin deficiency, and anemia).

8. Kinds of Flour Flour is made from 2 varieties of wheat
Hard wheat = high protein & forms strong gluten
Used in commercial bread baking
Soft wheat = low protein & forms weak gluten
Used for tender, delicate texture
Durum (the hardest wheat grown) is milled into semolina, the grainy flour that gives pasta its sturdy structure.

9. Types of Flour All Purpose (bleached, unbleached, self rising)
Whole Wheat Flour
Bread Flour
Cake and Pastry Flours
Gluten Flour
Specialty Flours

10. Buying & Storing Flour Check that the bag is well-sealed and undamaged
Flour should be stored in a cool, dry place.
Transfer it from an opened bag into a tightly covered container.
Refrigerate whole-grain flour to prevent rancidity

11. Liquids Used in Baking Used in developing gluten
Make changes that add structure & texture to baked goods.
Water & Milk are the most commonly used liquids.
Adds moistness, richness & increased browning

12. Proportion of Liquid and Flour
Amount of liquid in relation to flour affects the qualities of the finished product—especially texture and rising ability.
Pour batters
Drop batters
Soft dough
Stiff dough

13. Leavening Agents AKA Leaveners
Substance that triggers a chemical reaction that makes baked product rise.
Adds volume and height

14. Kinds of Leavening Agents
Air
Steam
Baking soda
Baking powder
Yeast

15. FATS Add richness and flavor to baked goods Makes brown crust
Tender texture
Butter
Margarine
Vegetable shortening
Lard (makes very flaky crusts; used in home baking)

16. Fats Solid fats and oils work differently
They are not interchangeable!
If recipe calls for oil, always use it.
Oil adds moistness and density rather than volume.
Olive oil has a distinctive flavor—isn’t used for baking

17. Storing Fats
Keep butter and margarine in the coldest part of the fridge
Wrapped well
Absorbs misc. flavors & aromas
Store vegetable shortening & oils in a cool, dry area.
CHECK THE LABEL

18. Sweeteners Add Flavor, tenderness & help with browning Sugars Honey
Molasses
Corn syrup

19. Eggs Fats in eggs add … Flavor Color Richness Tenderness
Emulsifier (Keeps food from separating)
Beating egg whites adds air and volume

20. Flavorings Seasonings & flavorings add variety to baked products
Recipes can call for spices or liquid extracts
Dried fruit
Chopped nuts
Citrus peel
Flavored syrups
Chocolate

21. The Baking Process Choose Oven Temperature Baking takes precise timing
Correct temps help product to rise properly
Preheat = turn on oven 10 minutes before using

22. Choose Pans Use the type and size recipe calls for
Most recipes assume the use of shiny metal pans
Lower oven temp by 10 degrees for dark pan
Lower oven temp by 25 degrees for glass pan

23. Prepare the Pans Follow recipe instructions
Do not grease pan when making a high fat recipe
Grease and flour – use solid fat then dust with flour
Do Not use Salted butter- creates dark crust & sticks
Spray with cooking spray
Line with parchment paper

24. Bake the Food Place food in oven to allow even air circulation
Allow 1 inch of space above, below & on all sides
Crowded pans may create hot spots causing uneven baking and browning

25. Position Pans Properly

26. Removing Baked Products from Pans
Follow recipe directions for removing
Most cookies and muffins need to cool for 1-2 minutes before removing
Most cakes and breads need to cool partially in pan to prevent cracking
Use wire racks to promote quick cooling
Gently remove cookies from baking sheets with a wide spatula or pancake turner

27. Storing Baked Products
Cool baked goods thoroughly before storing
Most cookies, cakes and breads can be kept in a sealed container and at room temperature for 3 days
Freeze for longer storage
Refrigerate products with custard, cream , fruit fillings and frostings