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Ingredients in Baking

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by

Ms. Klodt

on 5 February 2015

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Transcript of Ingredients in Baking

Ingredients in Baking
Flour
Types of flour
Liquids
Results
hard wheat has high protein, so is very firm
soft wheat has less protein, so softer end product
all purpose is in the middle
Canadian flour is enriched with thiamine, riboflavin, niacin, folate and iron
Uses
Batters can be:
pour (thin) batter (pancakes) 1 part dry:1 part moist
drop batter (muffins): 2:1 ratio
Doughs:
Soft (bread): 3:1
Stiff (pastry): 4:1
Structure
needed to blend and bind dry ingredients
allow leavening agents to work
dissolve some ingredients
allow gluten to bond
form steam
add flavour (certain liquids)
two proteins
gliadin, makes it viscous and flexible
glutenin, which sticks to itself
both protein form gluten
air is trapped, giving texture
starch becomes hard in baking, giving structure.
Leavening & Eggs
Eggs
Leavening agents
add moisture
can add air, if beaten
leavening agent
protein coagulates during baking and provides structure
egg wash gives colour
allow baked goods to rise by trapping steam and air
can be chemical or natural
trapped air/steam also makes baked goods have better texture
Baking soda must be mixed with acids, yeast with warm water and sugar
Fats
used for flavour and texture
butter, margarine, shortening, lard, oil
must be at correct temperature for baking
Sweeteners and Salt
Salt
flavour enhancer
slows yeast, so controls rising
Sweeteners
used for flavour and browning
absorbs water (hygroscopic) which stops gluten from joining
also makes product moist
sugar, honey, maple sugar
Full transcript