objective:explain the effects of different baking ingredients

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Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF Unit VI, # I and 3. Breads ( Baked Goods) around the World. Examples There are 2 types of breads - PowerPoint PPT Presentation

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  • Objective:Explain the effects of different baking ingredients.

    Warm-up: Think of your favorite baked good.SMART review of ingredients

    10/9 and 10/10 WOF Unit VI, # I and 3

  • Breads ( Baked Goods) around the WorldExamplesThere are 2 types of breads1. Unleavened very flat and dense examples tortilla, pita bread 2. Leavened lift, light, porous examples rolls, sandwich bread

  • Ingredients for baked goods include:

    1. Flour- gives bread it structure. Mostly used is milled wheat flour removing bran and germ the remaining center portion, contains starch and protein.

  • Kinds of flour

    All purpose flour bleached, unbleached, self-risingWhole wheat flourBread flour hard-wheat, unbleached flour with barley flourCake and pastry flour - soft wheat for fine, tender texture ( cake flour is bleached)

  • Ingredients for baked goods include:

    2. Liquids-moisten and blend dry ingredients.

    Flour + Liquid makes protein called gluten which is sticky and elastic.

    Gluten forms strong elastic strands that crisscross in a springy mesh of tiny cells that trap air. When heated the trapped air expands, shaping the product. Eventually the heated sets the proteins and starched into it final shape.

  • Ingredients for baked goods include:

    3. Sweetener - gives flavor, sweetness and browning.

    Can you name some sweeteners?

  • Ingredients for baked goods include:

    4. Eggs adds color, flavor, helps blend ingredients, (emulsion) and traps many air bubbles

  • Ingredients for baked goods include:

    5. Fat- adds flavor, makes bread tender

    Can you name examples?

  • Ingredients for baked goods include:

    6. Flavoring- add interest, improves or add flavor

    Examples?

  • Ingredients for baked goods include:

    7. Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise.

  • Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise Mechanical methodsAir- incorporated by sifting, beating, creaming, kneadingSteam- produced as bread is cooked liquids boil and turn into steam

  • Leavening agents are substances that trigger a chemical reaction that makes a baked product grow larger or rise Chemical reaction producing carbon dioxide a. Baking soda reacts with acids to create carbon dioxide b. Baking powder- combination of baking soda and dry acid powder c. Yeast are micro-organisms (fungus) that feed on simple sugars in flour and sweeteners as it grows it gives off carbon dioxide while other by-products give off distinctive flavor and aromas

  • The leavening agent determines the time it takes to make a baked good Quick breads are leavened by agents that allow for immediate baking. Yeast breads take time. Usually they have to rise twice before baking.

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