Baking Midterm

Baking

is the process of cooking by dry heat (oven) breads, cookies, muffins etc.

Dry Heat

cooking method that surrounding food with hot air

Baking vs. Soup making

baking requires accuracy and soups can be improvised

Flour Primary Role

provides structure via gluten or starch (backbone)

Sugar Primary Role

adds sweetness, aids in browning, tenderizes, and retains moisture

Fat Primary Role

adds richness, tenderness, flavor, and interferes with gluten for a softer texture

Eggs Primary Role

binds ingredients, adds moisture, contributes to structure & leavening

Liquids Primary Role

hydrates flour, dissolves ingredients, activates leavening agents

Leavening Agents Primary Role

creates rise by producing CO2 or steam

Salt Primary Role

enhances flavor, strengthens gluten, regulates yeast activity

Capacity on a Scale

the maximum amount that it can weigh

Division on a Scale

the increment that it will measure

Readability

is the smallest amount that the scale can accurately weigh

If given a division value can you determine the smallest amount the scale can weigh accurately?

(calculated d10) if d=1g 1g10= 10g is the smallest amount

Metric Unit for Weight

grams (g) & kilograms (kg)

Metric Unit for Volume

milliliters (mL) & liters (L)

Metric Unit for Temperature

Celsius (*C)

U.S. Unit for Weight

ounces (oz.) & pounds (lb.)

U.S. Unit for Volume

teaspoons (t) & quarts (q)

U.S. Unit for Temperature

Fahrenheit (*F)

Dry vs. Liquid Ingredients Measurement

dry ingredients are measured by weight because when measured by volume setting and sifting will affect the measurement

Density

is a measure of compactness of particles or molecules in a liquid or solid

Viscosity

is when molecules do not slide past each other like molasses

Baker’s Percentage

“on flour weight basis” → 100% *(weight of ingredient) / (total weight of flour)= Baker’s Percent

What is the Baker’s Percentage used for?

easily compare formulas to one another change the amount of an ingredient

Effects of Temperature

ingredients can change properties with a change in temperature (ex. Cold yolk + hot milk)

Oven

oven temperature greatly affects how well a bake will rise

What is Heat

is a form of energy

How does Heat Move

heat moves from hot objects to colder ones and continues until everything is the same temperature

Radiant Heat

transfer of heat through space rays/particles, very fast, indirect heating method

How does Radiant Heat Move

moves from radiating heat source to surface of food

Common Sources of Radiant Heat

Oven walls, toasters, hot pans

How does Pan Color affect Baking?

dark objects radiate more heat than light ones, dull objects radiate more than shiny ones (bread will brown fast when baked in dull, old pans)

Conduction

transfer of heat from one substance to another, slow, direct

How does conduction occur?

direct contact is needed for heat conduction (heat is transferred from pans directly to surface of food)

Carryover Cooking

is cooking that occurs after food is removed from the stovetop or oven

Principles of Cooling Conduction

conduct heat away, transfer to a cool pan or surface

Convection

aids transfer of heat through liquid and gases, creates movement within liquids and air

Bread Baking in an Oven

convection and radiation

Toast in a Toaster

radiant heat

Soup Heating in a Saucepan

convection and conduction

Cookies Baking on a Sheet Pan

conduction and convection

Induction

strong magnetic field generated below smooth cooktop generating frictional heat within pans, very fast, energy efficient

Baking Process Stages

mixing, baking, cooling

Why are the Baking Process Stages Important?

they control the physical and chemical transformations of the bake

Tougheners

holds volume and shape, too much makes hard baked goods

Example of Tougheners

flour, eggs, cornstarch

Tenderizers

softens baked goods, too much causes collapse or crumbling

Example of Tenderizers

sugars/syrups, fats, oils, leavening agents

Moisteners

thins out batters/dough

Example of Moisteners

water, milk, cream, oil, syrups

Driers

ingredients that absorb moisteners

Example of Driers

flour, cornstarch, dry milk

Why Does Mixing Method Matter?

provides proper leavening and crumb formation

What Three Things Happen during Mixing?

ingredients are evenly distributed, air bubbles are mixed in, large particles are worn down into small ones

Why Does Hydration Matter?

adjusts the batter/dough consistency

Batters vs. Doughs

batters are high in moisture & thin/pourable, while doughs are low in moisture & thick/moldable

What Important Changes Occur During Baking?

heat transforms batter/dough from a foam that traps air to a porous sponge that does not

Crumb

(grain) consists of air cells surrounded by porous cell walls

Why do High-Fat Cookies Spread More During Baking?

because of trapped steam and the air expands

Oven Spring

when gases form, expand, and evaporate

Why should yeast be activated before baking?

because microorganisms die and fermentation stops

What effect does dissolving sugar have?

dissolving sugar results in moistening, tenderizing, browning, and sweetening

Protein Coagulation

when egg proteins unfold and bond forming a network

Denaturation

heat causes protein structures to firmly bond together

Six Major Changes During Cooling

gases contract, fats resolidify, sugars recrystallize, proteins bond, moisture evaporates, flavor evaporates/becomes trapped

Sensory Perception

multidimensional experience we have when eating shaped by all five senses

Sight

color, shape, and presentation influence expectations and appetite (ex. Bright vs. Dull colors)

Smell

using your nose to smell food

Aroma

critical to flavor

Taste

sweet, sour, salty, bitter, umami, taste is influenced by temperature, texture, physiological state

Taste vs Flavor

flavor is taste and smell while taste is taste receptors

Taste Receptors

taste buds

Chemoreceptors

are parts of a cell at the top of the mouth and in the nose

Umami

means tastiness or savioriness in Japanese like focaccia and pizza

Flavor

is due to taste and smell, is a complex sensation

Sourness

is immediate and causes salivation (ex. Pickles, buttermilk)

Bitterness

is often delayed and lingers (ex. Coffee, unsweetened chocolate)

Astringency

is often delayed, causes drying, and makes the tongue feel rough (ex. Black tea, grape skins)

Pungency

is hot/spicy and makes the tongue feel hot (ex. Ghost pepper)

Touch and Texture

crunchy, mushy, hard, smooth, can

Hearing

contribute to the multisensory experience of flavor (ex. Chips, soda, poprocks)

Wheat

is a cereal grain, forms gluten, mild & nutty flavor

Wheat Kernel

also called wheat grain or wheat berry, contains the entire grain

The Three Parts of a Wheat Kernel

endosperm, germ, bran

Endosperm

contains mostly starch, tightly packed in granules, protein is embedded in endosperm

Germ

tiny part where wheat can grow again

Bran

the hard protective outer layer

Where is Starch Located?

endosperm

Where is Protein Located?

endosperm

Whole Wheat Flour

ground from the entire wheat kernel forms less gluten than white wheat flour

White Wheat Flour

ground from the white endosperm forms more gluten than whole wheat flour

What is the Makeup of Flour?

contains starch and gluten forming proteins

Gluten

made of proteins and forms when flour and water mix

Two Proteins in Gluten Formation

glutenin & gliadin

Why is Gluten Important in Baking?

for the structure of baked goods

Extensibility

the ability to stretch smoothly without tearing

Relationship Between Protein Content & Gluten Strength

Higher protein content in flour generally produces a stronger, more elastic, and chewier gluten network

Bread Flour

hard wheat flour, forms strong gluten, gritty, doesn’t pack well, used for yeast-raised breads

Cake Flour & Pastry Flour

soft wheat flours, forms weak gluten, soft, packs well, used for cakes/cookies