Ingredients and Techniques

for Baking
Flour
 Gives structure to
baked products.
 Gluten is the protein in
flour which gives
strength and elasticity
to batters and doughs.
 Use the correct type of
flour for baking.
 Not all recipes require
the flour to be sifted.
Types of Flour
 All-purpose flour-
used for all general
baking. Made of a
blend of hard and
soft wheat.
 Unbleached Flour-
flour that has not
been bleached.
Types of Flour
 Bread Flour-has more
gluten than all-purpose
flour. Used for making
yeast breads and rolls.
Used in bread machines.
 Cake Flour-has less
gluten that all-purpose
flour. Made from soft
winter wheat. Used for
making cakes and baked
products with delicate
textures. You can
substitute all-purpose
flour for cake flour, use 1
cup minus 2 Tablespoons
of all-purpose flour.
Types of Flour
 Instant Blending
Flour-flour that has
been specially
treated to blend
easily with liquids.
Used for sauces and
gravies.
 Whole Wheat Flour-
made by milling the
entire kernel of
wheat. Must be
refrigerated if not
used within a few
weeks.
Types of Flour
 Self-Rising Flour-all-
purpose flour with
baking powder and salt
added. You can
substitute self-rising
flour in recipes that have
all-purpose flour, baking
powder and salt. If you
do not have self-rising
flour, you can substitute
the following:For each
cup of self-rising flour
use 1 cup all-purpose
flour, 1 ½ tsp. Baking
powder and ½ tsp. Salt.
Leavening Agents
 Leavening Agents produce gases in batters
and doughs that make baked products rise.
 There are several types of leavening agents:
 Air
 Steam
 Chemical Leavening Agents
 Yeast
Air
 Air is trapped in
mixtures during
beating and stirring.
 Some products are
leavened totally by
air.
 Example: Angel
Food Cake
Steam
 Steam is produced in
products that contain a
high water content.
 The high temperatures
used in baking will
cause steam
 Some products are
leavened by steam
 Example- Cream Puffs
 Chemical Leavening Agents
 Baking Soda
 Should be used with
an acidic ingredient.
 Buttermilk
 Molasses
 Brown Sugar
 Vinegar
 Honey
 Applesauce
 Citrus Juice
Chemical Leavening Agents
 Baking Powder
 Contains a dry acid,
baking soda and
cornstarch.
 Most are double-
acting. They release
carbon dioxide when
they are moistened
and some when they
are heated.
Yeast
 Yeast
 A microscopic,
single-celled fungus
that produces carbon
dioxide gas as it
grows. It needs
food, liquid, and
warm temperatures
to grow.
 Examples: Pizza,
Doughnuts,
Cinnamon Rolls.
Liquids
 Hydrate the protein and
starch in the flour.
 Moisten ingredients
 Serve as leavening
when they are
converted to steam
during baking.
 Examples:
 Water, milk, buttermilk,
fruit juices.
Fats
 Help make baked
products tender –
tenderizes the gluten.
 Coats the flour
particles.
 Helps trap air which
aids in leavening.
 Examples-oil,
shortening, butter,
margarine.
Eggs

 Helps incorporate air

into baked products
when you beat them.
 Add color and
contributes
structure.
 Helps give dough
elasticity and
structure.
Sweeteners
 Gives sweetness to baked products.
 Helps tenderize and helps the crust to
brown.
 In yeast breads, serves as food for the
yeast.
 Examples-sugar, brown sugar, honey,
molasses, corn syrup, confectioner’s
sugar (powdered sugar)
Salt
 Adds flavor to many
baked products.
 Regulates the action
of yeast in baked
products.
Other Ingredients
 Flavorings are not essential ingredients
but they help make baked products
special.
 Spices
 Extracts
 Nuts
 Fruits
Types of Mixtures
 Pour Batters
 Are thin enough
to pour in a
steady stream.
 Examples
 Cakes
 Pancakes
 waffles
Types of Mixtures
 Drop Batters
 Are thick, and are
usually spooned
into pans.

 Examples
 Muffins
 Red Lobster
Types of Mixtures
 Soft Dough
 Are soft and
sticky, but can be
touched and
handled.
 Examples
 Biscuits
 Yeast dough
Types of Mixtures
 Stiff dough
 Are firm to the
touch.

 Example
 Pie Crust
 Baking Techniques

 Use the size and type of pan specified in the recipe.

 The cooking time will need to be increased for
larger pans and decreased for smaller pans.
 Most recipes are developed for light-color metal
pans.
 If you used dark, metal pans lower the oven
temperature by 25°
 Grease and flour means to lightly grease a pan and
dust it with flour.
 Cooking spray is an easy method of pan preparation,
but it may not work with all products.
 Lining a pan with paper requires parchment paper.
Baking Techniques
 It is important to remember that
ingredients are correct. Do not change
ingredients amounts or the product will
not turn out. (You can still double and
half)
 It is important to preheat the oven so
that the rising process occurs properly
and the products do not overcook.
Quick Breads
 Quick Breads
 Quick Breads are quick and easy to
make.
 Most contain basically the same
ingredients.
 All contain gluten, which is formed
when the flour is combined with the
liquid ingredients and the mixture is
stirred or kneaded.
 If the mixture is mixed or handled too
much, the gluten will overdevelop.
 Quick Bread Examples
Pita Bread

Cornbread

Crepes Tortillas
Examples of Non-Quick Breads
 Croissants
 Loaf bread
 French bread
 bagels
 English muffins
 Sourdough bread
Muffins
 The muffin method-
to prepare muffins,
waffles, pancakes,
popovers and some
coffee cakes.
Muffin Method
1. Combine dry
ingredients in a
bowl. Make a well
in the center of
the dry
ingredients.
Muffin Method
2. Combine beaten
eggs with milk and
melted fat (butter).

3. Add the liquid

mixture all at once
to the dry mixture
and stir the batter
just until
moistened.
4. http://www.youtube.com/watch?v=fKBQwBm
IUd4
Characteristics of Muffins
 A high quality muffin
has a thin, evenly
browned crust. The
texture is uniform
and the crumb is
tender and light.
 *ADD TO THE
NOTES
Characteristics of Muffins
 An undermixed
muffin has a low
volume and a coarse
crumb.
 An overmixed muffin
has a peaked top
with tunnels on the
inside.
 Characteristics of High Quality
Quick Breads
Biscuits Muffins Pancakes
Tender Tender Tender
Light, Fluffy Lightly browned Lightly brown
top
Lightly brown No tunnels or No clumps
peaks
Flaky Moist Fluffy and light
Pleasing flavor Pleasing flavor
WHY IS IT IMPORTANT TO PREHEAT
THE OVEN WHEN MAKING BREADS?
 It is important to preheat the oven so
that the rising process occurs properly
and the products to not overcook.
WHAT DOES IT MEAN TO “KNEAD THE
DOUGH” IN A RECIPE?
 Kneading means to push and fold over
with your hands to smooth and
elasticize dough
WHAT IS A LEAVENING
AGENT?
 A leavening agent causes a product to
rise.
 Examples:
 Baking powder
 Baking soda
 Yeast