Principles of Baking

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

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.

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

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

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!

Baking soda

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

juice

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

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

Muffin Method

• http://www.youtube.com/watch?v=nymbeW8fTJY

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

Making Yeast breads

• http://www.youtube.com/watch?v=A67zA45Cvpk

Review It

• DFN pg. 357 (1-6)