BAKING PRINCIPLES

List three functional properties of flour.

starch, protein, moisture

Proteins in wheat flours develop into what when moistened and mixed?

gluten

lower protein content and are suitable cakes

Soft flours

higher protein content and are ideal for bread

Hard flours

refined and processed to remove molasses

White sugar

Refined cane sugar with some of the molasses returned to it

• Two types: light or dark

Brown sugar

Where does molasses come from?

Liquid by-product of refined sugar

Which type of fat is prized particularly for its flavor in baking?

Butter

Reacts with moisture

Single-acting baking powder

Reacts with moisture and heat

Double-acting baking powder

What must be done to cornstarch before it can be added to a liquid mixture and cooked?

Must be dissolved in cold water (slurry) before adding

Which step of the baking process adds flavor and color to a product, and serves as a visual cue that the product is approaching doneness?

Sugars caramelize

Describe the creaming method of mixing.

beating fat and sugar together until light and fluffy, then gradually adding eggs and dry ingredients alternately with liquid until a smooth batter forms

primarily rely on creamed fat for structure

High-fat cakes

primarily rely on whipped eggs for structure

Egg foam cakes

What is almost always the first step in baking?

Preheating the oven

How can you tell when a standard cake is done (cooked all the way through)?

toothpick inserted

What type of leavening do quick breads use?

chemical leavening agents

What are three different mixing methods used in making quick breads?

Biscuit, muffin, and creaming

Which ingredient determines the mixing method that should be used?

Fat content

Uses cold, solid fat

• Creates product that is light and flaky

Biscuit method

Creates tender, cakelike baked goods using liquid fat (usually oil)

Muffin Method