Baking test

The most important ingredient in flour is

gluten

what is gluten

gluten is the strong, sticky, stretchy protein that forms when wheat flour and water are mixed

types of flour (famiar)

all purpose
cake
pastry
bread

what flour would u use to make bread and why?

Bread flour because it has a higher gluten percentage

leavening agent

a substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture

3 different types of leaveners and examples

physical leaveners: air and steam
biological leaveners: yeast
chemical leaveners: baking soda or baking powder

why is yeast important

It is necessary for a bread product to rise

what is the most common liquid used in baked goods

water

what creates a soft, rather than crispy, crust on items such as cream puffs

milk

butter is only __ fat so it creates a less tender baked product than shortening

80%

sugars and sweeteners provide what for yeast in yeast bread

provide food for yeast in yeast breads

what is the second most important ingredient in the bakeshop and why?

eggs bc it has so many properties

eggs give __ to baked products

structure

eggs have natural __ that help blend ingredients smoothly

emulsifier

salt __ the __ of products

enhances; flavor

salt is also important in baking bc it slows down or __ the fermentation in yeast products

controls

salt can have a __ effect on baked products if added at the wrong time or if too much or too little salt is added

negative

scaling

how bakers refer to weighing

percentage

a rate or proportion of 100

sheeter

a piece of equipment that rolls out large pieces of dough to a desired thickness

stack oven

deck oven: a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another

convection oven

an oven that has a fan that circulates the oven's heated air

reel over

an oven with shelves that more or rotate like a ferris wheel to bake a quantity of similar items evenly

springform pan

a pan w/ a clamp used to release the pan's bottom from its wall

tart pan

a shallow pan that ranges in diameter from 4.5 to 12.5 inches

sheet pan

a shallow pan that comes in full, half, and quarter sizes

mold

a pan with a distinctive shape

ring

a type of container that has no bottom

hard wheat flour

flour that comes from kernels that are firm, tough, and difficult to cut

crumb

the internal texture of a baked product

soft wheat flour

flour that comes from a soft wheat kernel

bread flour

12-15% gluten; hard flour that has a high gluten forming protein content to allow bread to rise fully

cake flour

6% gluten; a soft flour that is lower in protein than bread flour and pastry flour and produces softer and more tender products than bread flour

pastry flour

9% gluten; flour that has a protein content between bread and cake flour

staling

the process by which moisture is lost, causing a change in texture and aroma of food

self-rising

has leavening agent already

dried milk solids

milk product used in baked goods

shortening

made from purified oils that have been hydrogenated to make them solid, and less likely to become rancid

oil

a fat that is extracted from plants such as soy beans, corn, peanuts, and cottonseed. It causes baked products to be more tender

baking soda

a chemical leavening agent that must be used with acid to give off carbon dioxide

baking powder

made up of baking soda and an acid such as cream of tarter; and a moisture absorber such as cornstarch

yeast

breaks down sugar into carbon dioxide gas and ethyl alcohol, which is necessary for a bread product to rise

fermentation

a process in which yeast breaks down sugars into carbon dioxide gas and alcohol

dough

combination of dry and liquid ingredients for a baked product; contain less liquid than a batter

beat

agitating ingredients vigorously to add air or develop gluten

blend

mixing or folding two or more ingredients together until they are evenly combined

cream

vigorously combining soften fat and sugar to add air (paddle attachment for bench mixer)

cut-in

mix solid fat with dry ingredients until lumps of the desired size remain. Rubbing the fat and flour between your fingers may also cut in fat

fold

gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement. It keeps mixtures from deflating.

knead

working dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients

sift

passing dry ingredients such as flour through wire mesh to remove lumps, blend, and add air

stir

gently blending ingredients until they are combined. use a spoon, rubber spatula, or whisk

whip

vigorously beating ingredients to add air

Regular Granulated Sugar

extrafine white sugar or table sugar. It is the most common sugar used in the bakeshop.

Superfine Sugar

more finely granulated than regular white sugar. As a result, it dissolves almost instantly

Coarse Sugar, also known as sanding sugar

consists of large, coarse crystals that do not dissolve easily; decoration

Brown Sugar

soft-textured mixture of white sugar and molasses. It can be light or dark in color. Store brown sugar in air-tight containers to prevent moisture absorption.

Turbinado Sugar

raw sugar that has been steam-cleaned. Its coarse crystals are blond colored and have a delicate molasses flavor.

Confectioners’ Sugar, also known as powdered sugar

is granulated sugar that has been crushed into a fine powder and combined with about 3% cornstarch. This helps keep the sugar from clumping.

Artificial Sweeteners

Splenda
Sweet-N-Low
Equal
Stevia
Truvia

where sugar comes from

sugar cane

what type of resource is it?

renewable resource

Maple Syrup

adds a unique flavor to baked products. It is made from the sap of a maple tree. Syrups are graded according to their color and flavor. The lighter and milder the syrup, the higher the grade it will receive.

light Corn Syrup

is produced from the starch in corn. The starch granules are removed from the corn kernels and treated with acids or enzymes to create a thick, sweet syrup. Light corn syrup has no color.

Honey

a thick, sweet liquid made by bees from flower nectar. The type of flower affects the final flavor and color of the honey.

molasses

the thick, sweet, dark liquid made from sugarcane juice. There are many grades of molasses available. Premium grades have a golden-brown color and a mild, sweet flavor. Lower grades are typically darker in color with a less sweet, stronger flavor. This stronger color and flavor is often desirable in baked products.

Agave nectar, or agave syrup

a common and natural sweetener used in food and drinks. It is often used as a substitute for sugar, simple syrup, honey, and molasses to sweeten drinks like tea and coffee. good alternative; vegan

dark corn syrup

has a molasses-like flavor

liquid sweeteners

molasses
Agave nectar, or agave syrup
honey
dark corn syrup
light corn syrup
maple syrup

dry sweeteners

Granulated Sugar
Superfine Sugar
Brown Sugar
Coarse Sugar
Turbinado Sugar
powdered sugar/Confectioners’ Sugar

quick bread 4 main ingredients

flour
liquid
salt
leavening agent

3 other quick bread ingredients

fat
eggs
sugar

why called quick bread

bc they are baked right after all the ingredients are mixed

the 2 most important considerations when making quick breads

consistency of batter
cooking temperature

3 types of batters that form quick breads

thin pour
thick pour
dough

thin batters make

popovers, pancakes, & waffles

thick drop batters make

dumplings, hushpuppies, & cornbread

doughs make

unleavened breads, biscuits, & scones

muffin method

mixing method to create quick breads

muffin method steps

sift dry ingredients
mix moist ingredients
combine wet and dry ingredients with minimal stirring

why not overmix on the muffin method

creates too much gluten causing the bread to be dense

how to tell when the batter is done cooking?

toothpick test

one reason additives are added to quick breads

slow down or stop mold growth

pour batters are

thin

how can you tell a pancake is ready to flip?

when bubbles start to form

what can be added to thin out batter for crepes?

milk thins out batter

pour batters are also used to make

waffles & popovers

when using a waffle iron, waffles are done when

steam stops escaping

popovers can fail to expand due to lack of

protein

drop batters do not contain as much __ as pour batters

liquid

a smooth batter indicates

overmixing

lumps indicate

undermixing

do not overgrease the pan when greasing muffin pans bc

they cannot rise

unleavened doughs can be firm or soft depending on the amount of __ that is added to each cup of flour

water (fill in the blank)

4 unleavened dough breads (earliest ever made)

tortillas
chapatis
crisp flatbreads
matzo

unleavened breads are leavened by

steam

tortillas are found in

central/south america

chapatis are found in

india/pakistan

crisp flatbreads found in

sweden/scandinadian countries

matzo found in

israel/middle eastern countries/north africa