Topic w1 (bpp)
- 2. …to cook in dry heat in an oven. The oven heats the air, and the hot air cooks the food. Science principle: No lid is used during baking. A lid would trap the moisture as it was trying to evaporate. The evaporating moisture would then collect on the inside of the lid during condensation, and fall back into the food. That is moist heat…and is NOT baking. Do not overcrowd an oven when baking, as it interferes with the circulation of hot air.
- 3. + The flour and liquid form the shape of the product. The flour and the eggs are known as the ‘strengtheners’.
- 4. The liquid used in baking provides moisture and allows the gluten to develop. Milk or water are the most common liquids. Others are buttermilk, cream, molasses, honey, melted fats or oils, and juices. Adding too much liquid creates a soggy product. Adding too little liquid creates a dry product.
- 5. Flour is usually purchased pre-sifted, bleached or unbleached. Bleaching whitens the flour.
- 6. Gluten is the protein found in flour mixed with liquid. The more a dough is mixed, worked, or kneaded, the longer the strands of gluten become, and the more ‘elastic’ the dough becomes. When baked, elasticity provides a firm structure and light texture. Cake flour: very low gluten content; pure white color Pastry flour: very low gluten content; creamy white color; slightly less delicate than cake flour Lower gluten flours have just enough gluten to keep products from crumbling, but not enough to create chewiness.
- 7. Bread flour: highest gluten content; creamy white color All purpose flour: medium gluten content; medium white color; good for general production work Gluten-free flour: People who have a gluten sensitivity or Celiac Disease cannot tolerate certain levels of gluten. If you simply take gluten out of your baking, you're likely to have disappointing results. Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits. Gluten-free flour may need to be mixed with guar or xantham gums or cornstarch, etc. to restore stickiness.
- 8. 1. Baking soda is a quick-acting leavening agent. It is only used when acids are present…the most common of which is “cream of tartar”. (chemical) 2. Baking powder is the most common of the quick-acting leavening agents. It is a combination of soda and acid. (chemical) 3. Yeast is a living organism, most often used as a leavening agent in breads; yeast is slow-acting. (organic) They do this by providing air, steam, or gas. They are chemical, organic, or physical in nature. Quick-acting leavening agents are used in cakes and cookies.
- 10. Air is a physical method of causing food to ‘rise’. It can be used in two different methods: The ‘creaming method’ adds air as fat and sugar are creamed together. The ‘foaming method’ adds air as beaten egg whites are folded into a batter.
- 11. Butter or margarine; do NOT use soft margarines for baking, as they contain added water Cooking oils; do not substitute oils for solid fats Solid shortening Adding too much fat creates a crumbly product; adding too little creates a tough or chewy product. ‘Just enough’ creates a ‘melt-in-your-mouth’ product.
- 12. 2 eggs whites can be substituted for 1 whole egg to reduce fat and calories. 4. THICKENER
- 13. Granulated sugar is the most common sweetener in baking. It is either cane or beet sugar. Molasses (a by- product of beet or cane sugar production.) Honey Powdered sugar is also called confectioners sugar. Brown sugar must be packed into the measuring cup. It is an unrefined sugar with a high moisture content OR white sugar with molasses added. The amount of molasses determines whether it is dark or light brown sugar. Either can be used in most recipes.
- 14. Flavorings! Ummm....Yum! Extracts & flavorings Fruits & vegetables Flavored chips Nuts Candies
- 15. Most of the time, you wouldn’t even need a recipe to follow. For most cakes and cookies, just follow standard baking procedure using the 5 step ‘creaming method”: Use an electric mixer to save time! Use medium speed on your mixer. Air + egg whites = volume
- 16. Sifting eliminates lumps, helps in the even distribution of ingredients, and adds air Add 1/3 dry, then 1/3 wet…repeat ‘til all ingredients are used An electric mixer at this point would break up the chips, raisins, nuts, etc.
- 17. Mix other ingredients together, and carefully fold in the eggs using a rubber spatula. Use care to preserve the pockets of air in the whites. Cakes using the foaming method may contain little or no fat. For cakes with a lighter texture, such as angel food cakes or chiffon cakes, the baking procedure you would follow is called the ‘foaming method’.
- 18. Some cakes and breads are made by the ‘straight dough method’. It requires no creaming; no foam preparation. All ingredients are simply combined together and blended. Cakes and breads made by this method may have a moist or sticky texture.
- 19. Some cakes and breads are made by the ‘two-stage method’. Combine the melted or liquid fat with the dry ingredients first. Blend in ½ of the liquid(s)s first. Then gradually add the remaining liquid(s). Doughs and batters made by the two-stage method have more sugar than flour. They are called high-ratio cakes. They have a very fine, moister crumb. Devil’s food cake is an example.