BAKING BASICS
Basic Ingredients and Functions
Flour- Provides structure to product. When H2O or liquid is added flour cells absorb and swell. Gluten is the protein in flour and becomes stretchy and elastic.
Types of Flour-
All purpose- medium amount of gluten
Bread flour- lots of gluten
cake flour- little gluten
Fats and Oils- Butter, margarine, vegetable oils. Makes product tender, more rich, adds flavor, helps browning.
Sweeteners- Sugar, honey, molasses, corn syrup. Adds flavor, helps browning,
source of food for yeast.
Liquid- Helps flour and other ingredients to bind together, adds moisture. Water, milk, juices, creams.
Eggs- Used for flavor, color (yellow), liquid, adds richness, increases volume when `whipped. Use large eggs with all baked recipes.
Leavening Agent- Substance which help baked products rise. It provides air or gas (CO2) which is trapped in the dough mixture.
4 kinds of leavening agents:
1. Air- using beaten egg whites
2. Steam- Using high temperature and liquid
3. Chemical- Baking Powder (Sodium Aluminum Sulfate) or Baking Soda (Sodium Bicarbonate)