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Science of Baking Ingredients
Transcript
Thank you for your attention!
And one more thing...
Conclusion
Flour
is here
Structure for product
- Usually the main ingredient in baked products
- Gluten --a protein of wheat that gives it ability to rise
Science of Ingredients
Liquids
Helps form structure
- water and milk
- milk can add nutrients
use lowfat if possible
- buttermilk -- adds acid and affects
type of leavening agent used
- juices can add flavor as well as moisture
Leavening Agents
Air, steam, gas that makes products rise
ingredients like eggs, liquids
baking soda, baking powder, yeast
Chemicals ingredients
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