Chapter 44: Baking Basics

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Chapter 44 Baking Basics
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Define

• 1. active dry yeastpartially dormant yeast
  contained in flour granules.
• 2. bleached flourflour chemically treated to
  neutralize yellow pigment.
• 3. brown sugargranulated sugar coated with
  molasses, which adds moisture and caramel flavor.

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• 4. compressed yeastcombination of yeast and
  starch moist and comes in small, individually
  wrapped cakes.
• 5. confectioners sugarpulverized, granulated
  sugar with trace of added cornstarch also known
  as powdered sugar.

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• 6. glutenelastic substance formed when certain
  proteins in wheat flour combine with liquid.
• 7. granulated sugarhighly refined sucrose
  crystals derived by boiling juice of sugarcane or
  sugar beets.

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• 8. hot spotarea of concentrated heat in oven
  can cause uneven baking and browning.
• 9. leavening agenttriggers chemical reaction
  that makes baked product rise.

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• 10. preheatto turn oven on early to have
  desired temperature when food is placed inside.
• 11. proofingprocess for testing whether yeast
  is alive.

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• 12. quick-rising yeastyeast that causes bread
  to rise in about half the time as regular yeast.
• 13. self-rising flourflour with added baking
  powder and salt.

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• 14. unbleached flourflour not chemically
  treated to neutralize yellow pigment has slight
  beige tone.

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Answer the following question

• 1. How is wheat made into flour?
• Flour is generally made by milling wheat kernels
  after the bran and germ are removed.

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2. Describe the action of gluten during mixing
and baking.

• Gluten develops as flour is mixed with liquid and
  forms strong, elastic strands that crisscross in
  a springy mesh, or weave, of tiny cells. The
  cells trap air or gas in the baked product. As
  the product bakes, cells expand with heated air
  or gas. Eventually the heat set the proteins and
  starch into the framework that becomes the foods
  final shape.

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3. What effect does mixing time have on gluten?

• The longer the mixing time, the stronger the
  glute.

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4. Compare hard, soft, and durum wheat.

• Flour used in baking is milled from two basic
  varieties or wheat. High-protein, hard wheat
  forms very strong gluten. Commercial bakers
  prefer it for making bread. Since soft wheat is
  lower in protein, it forms weak gluten. Its
  ideal when a tender, delicate texture is desired.
  

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• A third kind of wheat, forum is the hardest type
  growntoo hard for making baked products. Durum
  is milled into semolina, a grainy flour that
  gives pasta its sturdy structure. The main
  quality that distinguishes the different flours
  used in baking is protein content, which affects
  gluten strength.

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5. How do bleached and unbleached flours differ?

• Bleached flour Chemically treated to neutralize
  yellow pigment.
• Unbleached flour adds a slight beige tone to
  baked goods.

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6. Why do recipes with whole-wheat flour often
contain all-purpose flour too?

• Whole-grain flour includes the germ and the bran.
  The bran limits gluten formation so the products
  are more dense and heavier than those made with
  all-purpose flour. Recipes using whole-wheat
  flour typically include an equal or greater
  amount of all-purpose flour so the product will
  be lighter and less dense.

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7. Describe the kinds of flour used to make
these flours

• All-purpose flourblended from hard and soft
  wheat.
• Bread flourblended from hard-wheat and barley
  flour.
• Cake and pastry flourfrom soft wheat.
• Gluten flourhard wheat with protein solids added
  and most starch removed.

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8. Describe the ratio of liquid to flour in pour
batters, drop batters, soft doughs, and stiff
doughs

• Pour batters nearly equal amounts of liquid and
  flour.
• Drop batters twice as much flour as liquid.

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• Soft doughs one part liquid to three parts
  flour.
• Stiff doughs one part liquid to six to eight
  parts flour.

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9. Why do baked goods need a leavening agent?

• To trigger a chemical reaction that makes the
  product rise.

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10. How do air and steam leaven products?

• Air Beating adds air to a mixture and the air
  expands when heated.
• Steam As liquid heats, steam forms and expands.

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11. Why is baking soda mixed with dry
ingredients before adding it to liquids in a
recipe?

• Because it mixes with acid liquids instantly.

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12. Compare active dry, quick-rising, and
compressed yeast

• (Yeast is a fungus that thrives on moisture and
  warmth. It feeds on the simple sugars in flour
  and sweeteners. As it grows, yeast gives off
  carbon dioxide, while other by-products lend a
  distinctive flavor and aroma. It is purchased in
  packets or jars as active dry yeast.)

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• Active dry Partially dormant yeast is contained
  in flour granules.
• Quick-rising Works in about the half the time
  as regular.
• Compressed yeast A combination of yeast and
  starch is moist and comes in small, individually
  wrapped cakes that are very perishable.

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13. What roles do fats play in baking?

• They add richness and flavor to baked goods and
  make brown crusts and tender textures possible
  and add volume by trapping air.

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14. Can you substitute oil for margarine in a
baking recipe? Explain.

• No, because solid fats and oils work differently
  in baking.

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15. What contributions do granulated sugar,
confectioners sugars, and brown sugar make when
baking?

• Granulated sugar Highly refined sucrose
  crystals derived by boiling the juice of
  sugarcane or sugar beets. When creamed with a
  solid fat, it adds air and volume.
• Confectioners sugars Powdered sugar
  pulverized granulated sugar with a trace or added
  cornstarch. It dissolves easily and is most
  often used for frostings.

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• Brown sugar Granulated sugar coated with
  molasses. Molasses adds moisture and a caramel
  flavor but reduces the ability to trap air.
  Alight or dark color reflects the amount of
  molasses and intensity of flavor.

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16. How should flour, leavening agents, fats,
and sugar be stored?

• Flour cool, dry place open bags transferred to
  tightly covered containers refrigerate opened
  packages of whole-grain flour.
• Leavening agents cool, dry place baking powder
  tightly sealed compressed yeast refrigerated

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• Fats vegetable shortening in cool, dry place
  and refrigerated after a month butter and
  margarine well wrapped and refrigerated for up to
  two months or can freeze
• Sugar tightly sealed in cool, dry area.

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17. What is the role of eggs in baked goods?

• Eggs are a multitasker in baked goods. Fats in
  eggs add flavor, color, richness, and tenderness.
  Certain fats create an emulsion, binding liquids
  and fats in the recipe to keep batters from
  separating. Beating egg white proteins adds air
  and volume. Heating them helps set the structure.

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18. What happens to biscuits when the oven
temperature is not accurate?

• If the oven is too hot, the crust forms too
  quickly and the biscuit cannot rise or fully
  bake if the temperature is too low, it rises too
  much and may collapse.

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19. Why is pan size important?

• Recipes are developed for certain pans. A pan
  thats too deep or shallow may cause the same
  problems as a temperature thats too high or low.

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20. How can you avoid creating a hot spot when
baking?

• By placing baking pans to allow air to circulate
  around them.

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21. Why are microwaved products different from
conventionally baked products?

• Since microwave ovens cook with moist heat,
  products do not brown or develop a crust. Less
  evaporation occurs so products say tender and
  moist.

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22. A cook wrapped a loaf of banana bread in
aluminum foil after removing it from the pan.
Explain whether you would have done this.

• Students should conclude that doing so will
  prevent the bread from properly cooling trapping
  heat against the bread will promote spoilage.