purposes • Flour- provides protein and starch – This forms the structure of baked goods • Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur – Water, milk, fruit or vegetable juice, yogurt, and sour cream Ingredient functions • Leavening agents – Baking powder- makes products rise by causing air or gas to be trapped in the mixture. It this didn’t happen, products would be flat. • Fats and oils make products rich and tender, they also add flavor and help to brown the crust • Sweeteners- like sugar give flavor and help crust to brown. Ingredient functions • Eggs make baked products tender, add flavor and richness, and can help bind mixtures together – Beaten egg whites may be used as a leavening agent • Flavorings- chocolate, spices, herbs, and extracts such as vanilla and almond Dough, Batter, and Gluten • Dough- thick enough to be shaped by hand or cut into shapes (biscuits and cookies) • Batter- thin enough to be poured or dropped from a spoon (pancakes and MUFFINS) • 2 reasons for mixing ingredients as recipe states: – Distribute ingredients evenly – Develop gluten (elastic substance formed by the protein in flour) which forms structure to products • The more you mix the stronger gluten is formed How leavening agents work • Add air or another gas to the product, helping it rise – Trapped air – Steam – Chemical leavening- 2 types • Baking soda • Baking powder • They are not the same thing! Baking soda • Forms carbon dioxide gas when it’s combined with an acid. – Acids could include buttermilk, yogurt, and citrus juice Baking Powder • Combination of baking soda and a dry acid – Forms carbon dioxide when mixed with any liquid – The recipe doesn’t need to have an acid added – You can make baking powder from baking soda by adding 2 parts cream of tartar to 1 part baking soda Yeast vs. Chemical Science • https://www.youtube.com/watch?v=qylxpwN hFYI The Muffin Method • https://www.youtube.com/watch?v=Tg8VDq7 v_IA Muffin Method • Let’s Read: The Muffin Method Man
• Write the muffin method using the standard
recipe format – What information is missing? Plan the lab tomorrow • Assign tasks and roles for blueberry muffins • Wednesday you will have the class period to make muffins • This is a 1 day lab • Use time wisely Review: Table Groups • Finish your blueberry muffin recipe – Written in standard recipe format • Read pages 344-347 from the section of “Successful Baking” to the end of this chapter • Then answer the questions 1-5 on page 347 • DFN pg. 357 (1-6)