Baking Technology 22

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Baking Technology(22)
Denise Peth
ANW-2A Key Skill Objective Prepare foods using
mixing and baking technology skills.
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Gasconade County R-2 Schools
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Breads

• Flour gives ____________ to baked products.
• _________ gives strength and elasticity to
  batters and doughs.

3 main types of flour bread all-purpose cake
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Flour identificationName the correct flour used
to make this product.
Brownies
http//www.caima.net/Pictures.htm
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Flour identificationName the correct flour used
to make this product.
Cookies

• http//mywebpages.comcast.net/momsheart/CookiePict
  ures.htm

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Flour identificationName the correct flour used
to make this product.
French Bread

• http//lesleycooks.tripod.com/breads/breads.htm

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Flour identificationName the correct flour used
to make this product.
Cupcakes

• http//www.kraftfoods.com

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Leavening Agents

• 3 Leavening Gases
• Air
• Steam
• Carbon Dioxide
• How do they work?

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Air, Steam, Carbon Dioxide Place the leaving
agent with the correct statement.

• Baking products at high temperature.
• Beating eggs, creaming fat and sugar together,
  folding dough and beating batters.
• Chemical reactions that occur between ingredients.

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Carbon Dioxide

• What are the ingredients that may produce carbon
  dioxide?

Yeast
Baking soda
Baking powder
All of the above
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Which chemical leavening must be added to an
batter that has incorporated an acid ingredient?
Circle the 7 food acid ingredient used in
baking.

• Milk Gran. Sugar
• Buttermilk Molasses
• Eggs Brown sugar
• Lemon juice Honey
• Veg. oil Powdered Sugar
• Vinegar Applesauce

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Which chemical leavening must be added to an
batter that has incorporated an acid ingredient?
Baking Soda Circle the 7 food acid ingredient
used in baking.

• Milk Gran. Sugar
• Buttermilk v Molasses v
• Eggs Brown sugar v
• Lemon juice v Honey v
• Veg. oil Powdered Sugar
• Vinegar v Applesauce v

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Use exact amounts of Baking Powder

• Too much will produce too much carbon dioxide and
  the product will collapse.
• Too little will not produce enough carbon dioxide
  and the product will be small and compact.
• Never substitute baking
• powder for baking sodaWhy?

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Water, milk, fruit juice and even eggs and fats
are considered liquid ingredients in baked goods.

• They the protein and starch in flour.
• Starches must absorb water to
• Moisten or dissolve ingredients.
• Convert to steam.

gelatinize
hydrate
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Fat tenderizing agent

• Coats with flour which causes the product to
  separate into layers. What is the name of this
  food preparation function? What kitchen utensil
  would you use?
• Aids in leavening. When you beat fat, air bubbles
  form. The fat traps these air bubbles and holds
  them. Think about cookies. What is the name of
  this food preparation function? What would be
  the best kitchen utensil or equipment to use?

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Eggs -incorporate air -add color, flavor
-contribute to structure - protein to give
the batters or dough and structure coagulate
elasticity
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Sugar-sweetness to baked product, tenderizing
effect and helps crusts brown. Salt-adds flavor.
Match the ingredient with the correct
function. In yeast products---- it serves as a
food. regulates the action of yeast and
inhibits the action of certain enzymes.
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Mixing Methods for Baked Products.

• Biscuit-mix dry ingredients together, cut fat
  into dry mixture, add liquid last.
• Muffin-mix dry ingredients together, mix eggs,
  milk and melted fat together. Add liquid mixture
  to dry ingredients all at once and stir.
• Conventional cake method-cream fat and sugar
  together, add beaten eggs, add combined dry
  ingredients alternately with the liquid
  ingredients beginning and ending with dry
  ingredients.

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Food Science Principles-Quick breads

• All quick breads contain gluten.
• Gluten gives strength and elasticity.
• Holds the leavening gases.
• Too much handling or mixing will cause the gluten
  to become overdeveloped.
• What will happen to your baked product?

Hard and dry Compact and tough
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Biscuits

• Rolled-soft dough, roll and cut out, place on
  ungreased cookie sheet.
• Dropped-stiff batter, drop by spoon, place on
  greased cookie sheet.

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Place steps for a rolled biscuit in the correct
order. Some steps will not be used.

• Knead dough 8-10 times.
• Cut in fat into ingredients.
• Place dough on floured surface.
• Mix fat into ingredients.
• Add milk all at once.
• Stir with a fork
• Dry ingredients into bowl.
• Stir with a fork until dough forms a ball.
• Make a well.
• Roll and cut.
• Place on ungreased cookie sheet.
• Place on greased cookie sheet.

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Cut in fat into dry ingredients.
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Stir with a fork until dough forms a ball.
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Kneading Dough
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Rolled Biscuits
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Common mistakes

• Using the pastry blender to stir instead of cut
  in
• Using the pastry blender to incorporate the milk
• Too much flour when kneading
• Cutting out to thin if you want hockey pucks
  roll thin

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quiz

• 1. Which chemical leavening needs an acid
  ingredient in the batch to make it work?
• 2. What forms elasticity and strength in bread?
• 3. Name the leavening that is beaten into a
  product.
• 4. Why does it suggest that the dropped biscuits
  are baked on a greased cookie sheet?
• 5. White bread is made with what type of
  leavening?
• 6. Name the 3 leavenings that release carbon
  dioxide to a batter.
• 7. A yeast dough will _________ in size during
  the proof.
• 8. Name the most common type of flour in
  households.
• 9. What ingredient causes crust browning?
• 10. Explain an ingredient difference in quick
  breads v.s. yeast breads.

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Characteristics of Biscuits

• _____1. High quality a. Low volume, a
  rounded top, slightly rough crust,
  tender crumb
• _____2. Undermixed b. Even shape, brown,
  crumb is moist, fluffy and peels off in
  layers.
• _____3. Overmixed c. Low volume, a
  rounded top, top is smooth, tough and
  compact crumb.

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Muffin

• Muffin method-measure and mix dry ingredients,
  make well in dry, pour in combined liquid
  ingredients. Stir batter until dry ingredients
  are moistened. Drop batter into greased muffin
  tins and bake.
• Only grease bottom not sides of muffin tins, WHY?

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Place steps for muffins in the correct order.
Some steps will not be used.

• Pour in the combined liquid ingredients all at
  once.
• Cut in fat into ingredients.
• Stir until dry ingredients are moistened.
• Measure dry ingredients into bowl and mix.
• Stir with a fork until dough forms a ball.
• Make a well.
• Combine all liquid ingredients into a separate
  bowl.
• Gently drop batter into ungreased muffin tin.
• Gently drop batter into greased muffin tin.

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Characteristics of Muffins

• _____1. High quality a. peaked top and pale,
• slick crust, crumb has
• tunnels.
• _____2. Undermixed b. thin, evenly brown,
  top is symmetrical, texture uniform,
  crumb tender and light.
• _____3. Overmixed c. Low volume, a flat
  top, and crumb is coarse.

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Popovers and Cream Puffs

• Both created by steam in hot ovens.
• Popovers made from a batter.
• Cream puffs made from a puff paste.
• Follow baking directions, oven temperatures and
  no peaking to ensure a good product.

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Yeast Breads

• Ingredients
• Bread flour-produce gluten, structure and help
  bread rise.
• Liquids-milk produces a softer crumb and bread
  products stay fresh longer than water.

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Heating liquids

• Heated liquids affect yeast cells
• Dissolve yeast in water 105F to 115F
• Yeast mixed with other dry ingredients add
  liquids 120F to 130F

Match the correct result. _____1. Too hot of
liquid a. Slow or stop yeast
activity _____2. Too cold of liquid b.
Kills the yeast cells
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Salt-regulates the action of yeast and inhibits
the action of certain enzymes.Without salt,
dough will be sticky and hard to handle.

• Yeast-leavens bread.
• Too much yeast causes dough to rise too
• quick. Excess yeast gives an undesirable
• flavor, texture, and appearance.
• Too little yeast lengthens the fermentation
• time.

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Sugar-influences browning, flavor and texture.
Provides food for yeast. Too much sugar, yeast
will work more slowly.

• Fat-tenderness of yeast bread.

Eggs-flavor and richness, color and improve
structure.
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Mixing Methods of Yeast Breads.

• Traditional
• One-rise
• Mixer
• Batter

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Traditional Method

• Dissolve yeast in a small amount of warm water.
  What is the water temperature
• Add remaining liquid, sugar, fat, salt and some
  of the flour.
• If recipe calls for eggs, add.
• Add remaining flour to form a soft dough.
• Allow dough to rise twice. When would the second
  rise occur?

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One-rise Method (fast-rising yeast)

• Mix yeast with some of the flour and dry
  ingredients.
• Add warmed liquid. What is the temperature of
  the liquid
• If recipe calls for eggs, add.
• Add remaining flour to form a soft dough.
• Knead, cover, and rest 10 minutes.
• Shape into desired shape and allow to rise. How
  is this dough different from the traditional
  method?

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Mixer Method

• Use active dry or fast-rising yeast.
• Mix yeast with some of the flour and other dry
  ingredients.
• Heat liquid and fat. What is the liquid
  temperature
• Use a electric mixer, mix liquid to dry.
• Add eggs
• Stir in remaining flour to make soft dough.
• What are the advantage of using a mixer

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Batter or No-Knead Method

• Uses less flour, thinner than a dough.
• Vigorous stirring helps develop the gluten.
• Batter recipes require two risings.
• Explain how these rising are done.

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Food Science Principles-Yeast breads

• Yeast breads requires the development of gluten
  and the formation of carbon dioxide.
• Explain how gluten is developed.
• Explain how carbon dioxide is formed.
• Good quality yeast breads depends on careful
  measuring, sufficient kneading, and controlled
  fermentation temperatures.
• -Explain the two fermentation temperatures when
  making a loaf of bread.

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Kneading Dough

• Flatten the ball of dough with your hands and
  fold it in half toward you.
• Press and push the dough away with the heels of
  your hands.
• Rotate the dough a quarter turn and repeat these
  steps for 5 to 10 minutes or until the dough is
  smooth and elastic.

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Fermentation

• Yeast acts upon sugars
• Forms alcohol and carbon dioxide
• Alcohol evaporates during baking.
• What does carbon dioxide do?
• Dough should double in size.
• How do you check if dough has risen enough?
• What factors vary fermentation?
• Kind and amount of yeast
• Temperature of room (80-85F)
• Kind of flour

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Time-saving yeast breads

• Cool-rise-specially designed to rise slowly in
  refrigerator. Knead, shape and refrigerator.
• Refrigerator-like cool rise, no knead and shaped
  after refrigeration.
• Freeze-mix, knead and freeze before or after
  shaping. Thaw, let rise and bake.

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Characteristics of Yeast Breads

• _____1. High quality a. lower volume
• _____2. Underworked and b. large, overexpanded
• overworked cells, sunken top, coarse
• texture.
• _____3. Too much fermentation c. large volume,
  smooth
• rounded top, golden brown, tender
  crumb and elastic to touch.
• _____4. Too little fermentation d. Large cracks
  on sides, compact texture

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Baking Technology Labs

• Muffins
• Pie Crust
• Angel Food Cake
• Cookies
• Cinnamon Rolls-yeast
• Shortened cake

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quiz

• 1. Cream puffs and pop overs are made with what
  type of leavening?
• 2. What is the function of bread flour when
  making french bread?
• 3. What is the temperature range of liquid, when
  adding this liquid to a dry mixture of flour and
  yeast?
• 4. Why is salt essential in the production of
  yeast bread?

Press here to continue
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• Yeast mixed with other dry ingredients add
  liquids 120F to 130F

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• Dissolve yeast in water 105F to 115F

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• Develops gluten and therefore, shortens the
  kneading time.

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• Hydrate-cause to absorb water.
• Gelatinize-to cause the starch to thicken

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• Coagulate-causes the mixture to thicken when
  introduced to heat.
• Elasticity-dough will stretch and pull without
  breaking and pulling back.

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• Incorrect

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• Correct.

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LAB Assessment

• Demonstrate food preparation skills during the
  labs.
• Complete evaluation forms on all labs, some
  supplied by the instructor and some created by
  the student.
• Create a lab notebook.
• Complete a final assessment sheet.

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References

• Largen, Velda, et al. Guide to Good Foods.
  Illinois Goodheart-Willcox Company, Inc. 2002
• Photos taken during OHS food lab.

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Career Areas

• Food Technologist
• Food Technician
• Baking or Pastry Chef
• Food Critic