Transcript Quick breads

Breads and
Baking/Science
Quick Breads
Yeast Breads
Key Terms
1. Gluten
• Elastic substance formed by the protein in
flour; forms the structure of the products.
• This scanning electron microscopic view of dough
rising shows gluten strands forming two ways, diagonally
down and across the photograph. Starch and yeast
granules can be seen randomly amongst the gluten. The
smallest granules are yeast.
2. Leavening agent
CO2
• Ingredients that make products rise; cause
air or gas to be trapped in the mixture.
Without these agents, products would be
flat with a dense texture.
O2
3. Baking soda
• Chemical leaving agent that forms
carbon dioxide gas when combined with
an acid such as buttermilk, yogurt or
citrus juice.
Baking soda
acid
4. Baking powder
• Chemical leaving agent which is a
combination of baking soda and a dry
acid. It forms carbon dioxide when mixed
with any liquid.
Soda + Acid
5. Yeast
• Microscopic fungi that gives off gas as it
grows. The fungi reproduces quickly with
warmth, sugar and moisture.
FYI: Yeast are unicellular fungi.
• One of the more well known characteristics is
the ability to ferment sugars for the production
of ethanol.
• Budding yeast are true fungi of the
• Domain Eukaryotic,
• Kingdom Fungi
• Phylum Ascomycetes,
• Class Saccharomycetes,
• Order Saccharomycetales
Family:Saccharomycetaceae
• Genus:Saccharomyces
• Species: cerevisiae
6. Dough
• Thick enough to be shaped by hand to
make biscuits, cookies, pie crusts and
some breads.
7. Batter
• Thin enough to be poured or dropped
from a spoon to make pancakes, muffins
and cakes.
8. Self-rising flour
• Has leavening and salt added; used when
called for in the recipe.
9. Muffin method
• Dry ingredients are mixed together in a
bowl, then liquids are combined and
added to the dry ingredients - making a
lumpy, not smooth batter; used for
muffins, pancakes, waffles, cornbread and
loaves like banana bread.
10. Biscuit method
• Dry ingredients are sifted together in
mixing bowl, shortening is cut-in, add milk
and mix with a fork; knead, roll and cut.
11. Knead
• Folding & pressing which helps form
gluten, making the dough stretchy.
Key Concepts: Breads and
Baking
The Principles of Baking
To answer these questions, you
must understand the chemistry of
baking!
• Why does bread have a
different texture from a
cake?
• Is baking powder the same
as baking soda?
• Why did my muffins stick to
the pan?
• Why did my cornbread not
rise when I used milk instead
of buttermilk?
The Chemistry of Baking
• A recipe for a baked product
is like a chemical formula.
• In fact, chemical reactions
that take place during mixing
and baking give the product
its final appearance, texture
and flavor.
What do the ingredients do
for a baked product such as
breads, cakes and cookies?
1. Flour
• Provides proteins and starch that make up
the structure of the baked products.
2. Liquids
• help flour form the structure of the baked
product.
• They also make possible many of the
chemical changes that take place in the
mixture.
• Water, milk, fruit or vegetable juice, yogurt
and sour cream are some of the liquids
used in baked products.
3. Leavening
agents
• baking powder, baking soda, steam or
yeast make products rise by causing air or
gas to be trapped in the mixture.
Popovers are leavened
with steam.
4. Fats and oils
• Make products rich and tender.
• They also add flavor and help to brown
the crust.
5. Sweeteners
• granulated sugar, honey, brown sugar,
corn syrup and others give flavor and also
help the crust to brown.
6. Eggs
• Make baked products tender, add
flavor, richness and can help bind
mixture together so they do not
separate.
• Beaten egg whites may be used as a
leavening agent.
7. Flavorings
• include chocolate, spices, herbs and
extracts such as vanilla and almond.
Recall??????
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Flour provides?
Proteins & starch = structure
Liquids provide?
Assistance for flour to form structure in order for
chemical changes to take place in the mixture.
Leavening agents provide?
Gases that are trapped due to gluten networks
Fats and oils?
Richness, tenderness, flavor, & browning
Sweeteners (carmelization process) provide?
Flavor & causes crust to brown
Eggs provide?
Tenderness, flavor, binding, leavening when
whipped
How do leavening agents work?
1. Trapping air
• – air is trapped in a mixture when you sift
flour, cream fat and sugar together or beat
egg whites.
2. Steam
• – the product must be baked at a high
temperature which causes the water in the
mixture to turn to steam and rise
• (éclairs, cream puffs, popovers)
3. Chemical leavening agents
• Baking soda forms carbon dioxide gas
when combined with an acid: buttermilk,
yogurt or citrus juice.
• Baking powder is a combination of
baking soda and a dry acid. It forms
carbon dioxide with any liquid.
4. Yeast
• a microscopic fungi reproduces with
warmth, sugar and moisture. It gives
baked products a distinctive flavor. (pizza
dough, rolls, French bread, etc)
Recall??????? Four ways
leavening agents work??????
• Trap air (sifting, creaming, whipping)
• Steam
• Chemical reactions using baking soda,
baking powder
• Yeast
How do leavening agents work
with gluten?
• The gluten strengthens to form an elastic
mesh.
• The air or CO2 gas forms tiny cells or
pockets within the mesh.
• When the batter or dough is baked, heat
causes the air or gas to expand and it
stretches the gluten (product rises).
Successful Baking depends
upon
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1. Using the exact ingredients called for.
2. Measuring accurately.
3. Using the correct type and size of pan.
4. Following the mixing directions from
the recipe without shortcuts.
• 5. Using the correct oven temperature.
(Preheating!)
WHY preheat the oven????
• There are lots of chemical reactions occurring when
you cook food, and different reactions occur at
different rates depending on the temperature.
• 1. The reactions which give food it’s distinctive
‘cooked’ flavors and colors are Maillard reactions
(browning that occurs between sugars and amino
acids (sub units of proteins) and carmelization (the
oxidation of sugars).
• 2. These reactions work better at higher
temperatures, and so your food will look and taste
better.
• 3. Food will be losing water by evaporation, meaning
that the cooked meal is likely to be drier and less
succulent.
• 4. Yeast, baking soda and baking powder as
leavenings react to higher heat temperatures.
6. Placing pans correctly in the
oven.
• One pan is placed in the center of the
oven.
• Two pans are placed on a separate rack
toward the corners diagonally opposite of
each other.
• Three pans: Place 2 pans on one rack in
diagonally opposite corners. Place the 3rd
pan on another rack in a different corner.
• Four pans: Place 2 pans on one rack in
diagonally opposite corners. Place the
other 2 pans on another rack in the other
diagonal corners.
Baking Breads
• There are two types: yeast breads and quick
breads.
• 1. Yeast breads use yeast to make the bread
rise and take hours to prepare. Whole wheat
and rye loaves, for example, are yeast breads.
• 2. Quick breads use baking powder or baking
soda. They are called quick breads because
they take only minutes to prepare.
Many types of flour are available,
such as;
• All-purpose – enriched white flour made
from wheat.
• Whole wheat flour – made from the entire
wheat kernel.
• Self-rising flour – has leavening and salt
added.
• Use the type of flour called for in the
recipe.
• Store in a cool, dry place.
• After opening, place the flour in a tightly
covered container.
Many types of sweeteners are used
in baking, such as;
• Granulated sugar is white table sugar.
• Brown sugar is granulated sugar with
molasses added. Dark brown sugar has
a stronger flavor than light brown.
• Powdered, or confectioner’s, sugar has a
fine texture.
• Honey is a liquid sweetener with a distinct
flavor. Use only when the recipe calls for
it.
• Artificial sweeteners can be used only in
recipes that have been specifically
developed for them.
• Store in a cool, dry place.
There are leavening agents for
quick breads and yeast breads.
• Quick breads call for either baking
powder or baking soda.
• Check packages for a “use by” date. After
that date, the products will not give good
results.
• Store in a cool, dry place. Baking powder
must always be kept dry, so cover it
tightly.
• The most common type of
yeast is called active dry
yeast.
• It is sold in a package and
does not need refrigeration.
• You can buy regular or quick
acting.
• Use yeast by the date on the
package.
The most common fats and oils
used in baking are
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butter
margarine
vegetable oil
lard
shortening
• Each one gives a slightly different flavor
and texture.
• Lard is highest in saturated fat, while
vegetable oil is lowest.
• Solid fats and liquid fats can’t be used in
place of one another in baking. The results
will not be the same.
• Butter, margarine and lard
should be stored in the
refrigerator.
• Shortening should be stored in a
cool, dry place.
• Vegetable oils will stay usable
longer if stored in the refrigerator,
after opening.
• Olive oil, however, isn’t treated
and is often stored in a cool, dry
place.
Baking Skills
• The leavening agent is not the only difference
between quick and yeast breads. The
preparation method also differs.
• Before baking, yeast bread dough is set aside
in a warm place for at least an hour. This gives
the yeast time to grow, which makes the dough
rise.
• Quick breads, however, are baked as soon as
they are mixed. The mixing method varies, too.
Most quick breads are mixed in
one of 3 ways.
• 1. Muffin method
• 2. Biscuit method
• 3. Cake method
The Muffin Method: muffins,
popovers, pancakes, waffles &
cornbread.
• 1. Combine the dry ingredients.
• 2. Combine the liquid ingredients and the
egg(s).
• 3. Melt the fat and add to the liquid
ingredients.
• 4. Combine the wet and dry ingredients
with a minimum of stirring.
• Excessive stirring will cause the
overdevelopment of gluten.
• This would result in smaller, less tender
muffins with tunnels and a peaked crust.
The Biscuit Method: biscuits &
dumplings.
• 1. Combine the dry ingredients.
• 2. Combine the liquid ingredients and the
egg(s).
• 3. Cut-in the fat and flour mixture until
the mixture has a coarse texture.
• 4. Combine the wet and dry ingredients.
Be careful not to over mix. Once a ball
of dough forms, it can be kneaded
briefly.
• Cutting-in the fat will cause layers to form
through the dough.
• These layers are what make a biscuit
flaky.
• Over handling the dough will result in
biscuits that are less tender and flaky.
The Cake Method:
fruit & nut loaves, coffee cakes.
• 1. Cream the fat and sugar together.
• 2. Beat the egg(s); add to fat and sugar mixture
and beat well.
• 3. Add the sifted dry ingredients alternately with
the liquid ingredients, beginning and ending
with the dry ingredients. After each addition,
stir to combine the ingredients then beat
briefly.
• 4. Fold in any flavorings, fruits, and nuts.
• Creaming the fat with the sugar
and then with the eggs
incorporates a lot of air which will
help to leaven the baked product.
• While overbeating is still a
possibility, the greater amount of
fat in recipes using the cake
method lessens the risk of
producing a tough product.
Recall?????
• How is fat treated in each method of mixing?
• Biscuit Method
• Fat is cut-into the dry ingredients using a
pastry blender
• Muffin Method
• Oil or melted fat is used.
• Cake Method
• Fat is creamed with sugar.
Making Yeast Breads
• 1. Dry yeast is added to warm water.
When the mixture bubbles, it is ready.
• 2. Add the other ingredients and knead the
dough for a few minutes. Kneading helps
form gluten, making the dough stretchy.
• 3. Dough is covered with a cloth and set in
a warm place to rise. It will double in size
as the gas bubbles form and grow.
• 4. Dough is punched down, then shaped
into rolls or loaves.
• 5. Rolls or loaves are allowed to rise again
doubling in size.
• 6. Baking will firm the gluten and set the
shape of the loaf. The gas bubbles made
by yeast will escape, leaving tiny holes in
the bread. The crust turns brown.
Let’s Plan
• Master Baking Mix (Homemade Bisquick
or Pioneer Mix)
• Biscuits
• Pancakes
• Muffins