I. Roles of IngredientsI. Roles of Ingredients

A. Flour – the protein and starch in flour make up most of the baked product’s structure.

1. Similar to the steel beams in a building

2. Types of Flour

a. All Purpose Flour – most popular

*gives good results

b. Bread Flour – highest gluten content

*gives bread a strong structure

c. Cake Flour – contains less gluten

*gives product a more tender texture

d. Whole Grain Flour – weaker gluten structure than all purpose flour

*whole grain flours are generally combined with all purpose flour in equal proportions

B. Liquid – play a major role in the physical and chemical changes that occur during baking1. Milk and Water – most common liquids

a. Milk adds flavor and nutrients

b. Helps product to brown better

c. Use reduced fat or fat free milk to reduce fat content

2. Buttermilk – gives a slightly tangy flavor

C. Leavening Agents – causes the baked product to rise1. Air – trapped in product when it is beaten

a. Angel food cake

2. Steam – water in products heats and changes to steama. Popovers and cream puffs

3. Yeast – microorganism that produces carbon dioxide gas as it growsa. Needs food (flour and sugar), liquid, and a warm

temperature to grow

4. Baking Soda – needs to react with an acid type substancea. Produces carbon dioxide

5. Baking Powder – made of baking soda and a powdered acid substancea. Produces carbon dioxide

D. Fat – adds calories, richness, flavor, and tenderness to a baked product1. Salad oils, butter, margarine, shortening are the

most commona. Solid and liquid fats are not easily substituted for one

another

b. substitute solid shortening for butter or margarine

c. use mild-flavored cooking oils

2. Reducing Fats – applesauce or pureed dried fruits may be substituted to reduce calories

E. Eggs – add flavor, nutrients, richness and color to a baked product 1. Also help to form the structure

2. To reduce fat – use two egg white or ¼ liquid egg substitute in place of one whole egg

F. Sweeteners – helps make the baked product tender, adds sweetness, flavor, and helps the crust to brown.

1. White and brown sugar are the most common

2. Other Sweeteners – honey, corn syrup, molasses and powdered sugar

3. Some sugar substitutes are suitable for baking

G. Flavorings – add flavor, texture, and a few nutrients to baked products.

1. Used in small amounts

2. Spices – some enhance flavor enough to allow less sugar to be used

a. Cinnamon and nutmeg

3. Extracts – vanilla and almond

II. The Role of GlutenII. The Role of Gluten

A. When flour and water are mixed together gluten develops1. Becomes strong and elastic

2. Forms a network of tiny air cellsa. Air, steam, or gas produced by leavening agent is

trapped in the cells

b. When heated the trapped gas expands and the product rises

3. The longer the mixing time the more gluten is developeda. Quick breads – short mixing time

*fine tender texture

b. Yeast breads – longer mixing time

*coarser texture

III. The Baking ProcessIII. The Baking Process

A. Oven Temperature – preheat the oven to ensure proper baking.1. Too high – the crust will brown too fast and the inside may not bake

completely.2. Too low – may cause the baked product to dry out or become tough.

B. Pan Size1. Use the correct size pan

a. if the pan is too large or small the product may not bake correctly.

C. Pan Materials1. Light Colored Metal Pans

a. Most desirable for baking2. Glass pans

a. Retains more heat than metalb. Reduce oven temperature by 25°

3. Dark Metal Pansa. Retain more heat than light colored pansb. Can create a thicker crustc. Reduce oven temperature by 10°

D. Pan Preparation – pans must be properly treated so foods can be easily removed.

1. Grease and flour2. Spray with vegetable cooking spray3. Line with parchment or wax paper

E. Placing Pans in Oven 1. Allow for even air circulation2. Do not allow pans to touch each other or sides of oven

a. Causes hot spots

F. Removing Baked Products From Pans1. Follow recipe for cooling instructions2. Placing on a cooling rack allows foods to cool faster and

stay crisp3. When cooled on a solid surface, moisture collects

a. Product may become soggy

G. Storing Baked Products1. Perishable baked products need to be refrigerated

a. Cream fillings or frostings2. Store other products at room temperature

a. Should be eaten within three days3. For longer storage freeze in airtight containers

IV. Other Means of IV. Other Means of BakingBaking

A. Microwave – cooks with a moist heat

1. Product does not brown

2. Steamed texture

3. Very tender and moist

B. Use recipes formulated for the microwave