Northern Highlands Regional HS / Overview
Bread OutlineIngredientsFlourThe Three types are:Bread flourAll-purpose flourCake flourAll contain: protein and starch.When protein is mixed with liquid gluten is formed.Gluten gives strength and elasticity to batters and dough.Example: chewing gum starts out soft and chewy. As you chew it becomes more elastic and you can blow bubbles. Bread flour: largest amount of protein therefore produces strongest and most elastic gluten. Mostly used in commercial production.All-purpose flour: the gluten formed is not as strong as bread flour. Is used most often for home use.Cake flour: smallest amount of protein. Forms the weakest gluten of all. White flours are used for light and delicate texture.Leavening Agents:Produce gases in batters and dough that make baked products rise. The three leavening gasses are:Air – as we beat, cream fat and sugar, sift flour, or fold dough, air is incorporated into the baked product.Steam – High temperatures used in baking heat the liquid ingredients enough to form steam. Popovers and cream puffs are leavened this way.Gas or Carbon Dioxide: Chemical reaction that occurs between ingredients in baked goods. The following form CO2 or gas when used in baking:Yeast: microorganism when you add sugar, the yeast reacts and carbon dioxide is produced. This process is called fermentation.Baking soda: Acid is used with baking soda. On its own it would produce a disagreeable flavor and/or color. To avoid this, food such as buttermilk, molasses, brown sugar, vinegar, honey, apple-sauce(or other fruits) are used.Baking powder: Baking soda and starch or flour. They release mostly their carbon dioxide when heated. Too much baking powder will cause too much carbon dioxide and the baked product will collapse. Too little baking powder and the product will be small and compact.Liquid: Water, milk and fruit juices. Eggs and fats are also considered liquid ingredients.Functions of a liquid:They hydrate the protein and starch in flour that forms the gluten.Dissolve ingredients such as baking powder, salt and sugar.Serves as a leavening agent when they are converted to steam during baking(pop-overs, etc.)Fat: Can be solid or liquid. They cannot be substituted in a recipe.Functions of a fat: Primary function is to add tenderness to baked goodsAids leavening when you beatEggs: Help incorporate air into baked product when you beat them.Functions of eggs: Add color and flavor and help form structureDuring baking the egg proteins cook which gives the batter or dough elasticity and structureSugar: Granulated, brown, confectioners, honey, molasses, and corn syrupFunctions of sugar: Adds sweetness and tendernessHelps to brown crustIn yeast breads serves as a food for yeastSalt: Functions of salt:Adds flavorRegulates yeast-without salt yeast bread would produce too much carbon dioxide too quickly, bread dough would be hard to handle and baked products would have a poor appearance. ................
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