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FACS

FACS. Baking Basics. BREAD is a staple food prepared by baking a dough of flour and water. Classes of Breads. Yeast Breads : Leavened with Yeast Examples: Loaves, Rolls, Doughnuts Quick Breads : Leavened with Baking Soda and/or Baking Powders

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FACS

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  1. FACS Baking Basics

  2. BREAD is a staple food prepared by baking a dough of flour and water.

  3. Classes of Breads Yeast Breads: Leavened with Yeast Examples: Loaves, Rolls, Doughnuts Quick Breads: Leavened with Baking Soda and/or Baking Powders Example: Sweet Breads, Biscuits, Muffins, Pancakes Unleavened Breads: Flat breads with no leavening agent Examples: Tortillas, Flat Bread, Crackers

  4. PASTRY:is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture.

  5. Ingredients Used in Breads and Pastries • Flour • Liquid • Leavening Agents • Fats • Sweeteners • Eggs • Flavorings

  6. Flour & Gluten • Flour provides structure • High flour content forms more gluten. • What is Gluten? Protein found in flour that forms strong elastic strands when combined with liquid and motion. • -When mixed with liquid and kneaded • the strands crisscross to weave tiny • cells • -the cells trap air or CO2 gas • - As the product bakes, cells expand • - Eventually the heat sets the protein • into the framework that becomes • the final shape.

  7. Types of Flour: Each variety of flour contains a different protein content All Purpose Flour - blended from hard and soft wheat, satisfactory gluten production Whole Wheat Flour - Includes the germ and bran Bread Flour - Blends hard wheat, unbleached flour with barley flour, strongest gluten formation Rye, Oat, Corn Flour - High protein flour with most of starch removed Cake Flour - Soft wheat product, creates less gluten

  8. Liquid Ingredients • Liquids develop gluten and make it possible for the many physical and chemical changes that add structure and texture • Types: Milk • Water • Juices • Yogurts & Creams

  9. Leavening Agents • A substance that triggers a chemical reaction that makes a baked product grow larger or rise. • Types of Leavening Agents: • Baking Soda • Baking Powder • Yeast • Air • Steam • Eggs

  10. Proofing Yeast Place yeast in a bowl Add lukewarm water Add sugar If mixture foams and bubbles the yeast is alive Fermentation The production of C02 making the dough rise

  11. Fats • Provide richness, flavor and tenderness • Types: Butter • Shortening • Lard • Oil • Provide browning and flavor • Types: sugar • honey • molasses • corn syrup Sweeteners

  12. Eggs • Provide liquid, flavor, color, richness Flavorings • Add variety and enhance flavor and add interest • Types: Salt • Herbs • Fruit Pieces • Nuts • Chips

  13. Options for making baked products Electric Mixer Bread Machine Kneading: mixing by hand, folding and turning ¼ of a turn.

  14. Dough vs. Batter What is the difference? • A Batter is made with more liquid. • Pour Batter – cake, pancakes • Drop Batter – quick breads, cookies • Soft Dough – yeast breads, rolled biscuits • Stiff Dough – pie crust, rolled cookies, pasta Batter Dough

  15. Pan Preparation • Grease and flour your pans • - coat pan lightly with solid fat and then dust • with four • OR • Spray with cooking spray • OR • Line with parchment paper

  16. Baking Breads and Pastries….. • Always use the temperature given on the recipe to avoid mishaps. • Unless the recipe states otherwise, preheat the oven. • When using dark pans lower the temperature by 10 *degrees. • If using glass pans lower the temperature by 25* degrees. • To bake bread and pastries evenly, place items in the oven so the • heated air can circulate around them freely.

  17. Oven Spring: The sudden increase of dough volume during the first 10-12 minutes of baking. The oven heat increases rate of CO2 gas expansion. Testing Bread for Doneness: Golden brown, Firmly tap the top of crust for a hollow sound.

  18. Hints for Removal: Cookies, Pastries, Rolls: -Use a wide turner and handle gently. - Place on a wire rack. Yeast Breads: - Turn the pan on it’s side, ease the bread our with clean pot holder - Place the bread right side up on a wire rack. Cakes and Quick Breads: - Run a straight edge along he side, place a cooling rack on the top - Flip the cake upside down onto the rack, place the rack on a level surface. Lift the pan off. - Pace another rack on the bottom of the baked item, flip, use both hands so the product is right side up.

  19. Cooling: • Promote cooling by using a cooling rack • If possible remove baked goods from pan to • avoid sweating • Thoroughly cool baked products before • storing

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