Transcript What is Baking?

What is
Baking?
By Iniya and Erica
SUBTITLES:
● INTRODUCTION
● INTRODUCTION PART 2
● WHO WERE THE FIRST PEOPLE WHO BAKED?
● HOW DID THE ANCIENT GREECE AND ROMAN BAKE?
● BEHIND THE SCENES: BAKING!
● PART 2
● PART 3
● WHAT CAN YOU USE BAKING FOR?
● GLOSSARY
● PRONUNCIATION GUIDE
● VIDEO
● BIBLIOGRAPHY
Introduction
You might
think baking is
when you just put
a blob of dough in
the oven, and it
be done, but it is
way more
complicated than
that.
Introduction Part 2
First you have to make the dough successfully, and no one knows how to do
that without learning. Then, you have to know how much heat you need to bake
the dough. You also need to put the right amount of baking soda because if you
put too much into whatever you're making, it will rise way to much. If you put too
little, it will do the opposite. There is also a lot of science behind it. It’s very easy
to bake when you know how to do it, and you can bake whenever you want to.
Good thing we are here to teach you everything you need to know!
Who were
the first
people who
baked?
One of the first people who baked were the
ancient egyptians. The Egyptians baked like us, but
they got natural resources by hand, they also
purified everything without machines. We probably
use fancy ovens but the ancient egyptians didn’t.
They would use natural resources like fire. Ancient
Egyptians are always trading, and buying natural
foods. Bread was always in their daily meals. They
often baked, so they had lots and lots of farmers
and bakers.
How did the
Ancient Greece and
Roman bake?
The Ancient Greece and Roman baked very similarly. We would get our
ingredients from the grocery store, but the romans and greeks would get the milk
from cows themselves, so when they bake, they make the flour. Sometimes, the
greeks and romans get the ingredients by buying them or trading them, but the
ingredients would not be made in a factory with extra chemicals and/or
preservatives. They would make the dough with water, flour, and milk.
Behind The Scenes: Baking!
Flour is made up of protein and starch granulates. The protein
what makes the dough sticky and elastic. It contains glutenin and
gliadin which loosens up and link together to make a gluten link. The
link stretches as the gases in expand in the rising dough. The
carbohydrate part which is a starch granulate will gelatinize and create
the structure of the cake. Butter, oil, or vegetable shortening shorten
the formation of gluten. Fat coats the flour and being hydrophobic it
repels the water that would activate the protein. This slows the gluten
formation and leaves a more soft and tender product.
Part 2
Leavening is what makes the product rise. Some examples are
yeast,baking soda or sodium bicarbonate and steam. Yeast in bread
dough consumes the sugars available.Which creates co2 as a
byproduct. The expanding gases makes dough rise. Baking soda reacts
with acidic ingredients and heat which also creates co2 as a byproduct
and makes the dough rise. Some ingredients like butter have water in
them and when heated changes into steam and expands. This makes
the batter rise. Whipping up egg whites can create air bubbles which
also can leaven the batter.
Part 3
Eggs proteins, kind of like flour proteins unravel which gives
structure to the finished product. Sugar and amino acids combine and
this creates cool flavours and smells. Sugar also caramelizes which
makes the product browner. Salt helps control yeast so it rise too
much. Salt also takes water out of yeast. Without salt the strong dough
would become a sticky mess. There is so much science behind baking.
Without these ingredients you wouldn't be able to bake anything.
What Can You Use Baking For?
Baking can be an important part of our lives. Sometimes it
calms people when they bake. Other people like to bake because
baking is a form of art; they can decorate the product to look really
cool. The reason why most people bake is because they like
sweets, and most baked foods contain sugar. Whenever you are
hungry, you can bake something for yourself. You also have a lot
of bragging rights.
This slide does not apply to everyone.
Glossary
Glucocorticoids- glucocorticoids are a type of corticosteroids which are steroid hormones that are
produced in the adrenal cortex. There are also mineralocorticoids. These chemicals are usually
used to take care of inflammation.
Granulates- when something turns into grains or particles.
Hydrophobic- When something fails to mix with water.
Co2- Carbon Dioxide.
Leavening- When a cake rises.
Hormones- Is a product that is created in a organ and is carried into your blood.
Pronunciation Guide
Glucocorticoids- Glu-co-cor-ti-coids
Gelatinize- jel-e-tin-ize
Caramelizes- Cara-mq-lizes
Hydrophobic- Hy-dro-pho-bic
Therapeutic- The-ra-pe-u-tic
How does a cake rise?
Video!
Bibliography
http://lifehacker.com/the-science-of-baking-in-one-graphic-1773384162
https://www.sciencenewsforstudents.org/article/turning-sweets-fats-calmbrain
https://en.wikipedia.org/wiki/Baking
We also used google definitions to find out what words meant.
Quiz!
1. What are 3 types of things that can make a cake rise or give it a lift
2. Who are the first 2 peoples who baked
3. List three examples of how baking can help us
4. What happens if you put too little baking powder into whatever you’re making
5. What does hydrophobic mean
Thanks For
Listening!!
Hope You
Enjoyed! :D