File Name: baking ingredients and their functions .zip
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The best-baked goods, including light cakes, tender cookies, fine-textured breads, and high popovers depend on the precise combination of flour, liquid, leavening agents, fats, sugars, and flavors. Learn a bit about each ingredient and the function it performs in the finished product. Flour gives the structure for the product. The gluten, or protein, in flour, combines to form a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure.
In cakes, cookies, and quick breads , we want little gluten formation, which makes products tough. Fats and sugars help prevent gluten formation. In most baked goods, all-purpose flour is a good choice; it has less gluten than bread flour. Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's tenderness. In many cakes, fat also contributes to the fluffiness of the final product. When sugar is creamed with fat, small pockets of air form from the sharp edges of the crystals interacting with the fat.
These pockets form a finer grain in the finished product. Fats also carry flavors and add to a tender mouth-feel. Commonly used baking fats include butter, shortening, coconut oil, and less rarely these days lard. Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product.
Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react. Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. And the proteins contribute to the structure of the baked good. Liquid helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong but light structure.
Liquids also act as steam during baking, acting as a leavening agent and contributing to the tenderness of the product. Salt strengthens gluten and adds flavor. Salt enhances flavors. In yeast breads, salt helps moderate the effect of the yeast so the bread doesn't rise too quickly. Baking soda and baking powder form CO2, that is held by fat pockets, gluten, and starch, which makes the baked product rise. Baking soda and powder are not interchangeable; be sure that you have the product the recipe calls for.
Do you know the difference between baking powder and baking soda? Baking Powder Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. Too much baking powder results in a bitter tasting product, while too little results in a tough cake with little volume. Baking Soda Baking soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate, or yogurt. Butter As a solid fat, butter is better suited for baking than any other fat product. You can use the whole egg, for flavour, binding, thickening, or glazing, or you can use egg whites and egg yolks for separate things. Egg whites are a drying agent, and add moisture and stability.
The egg is an essential components of the human diet. It can be boiled, fried or as used as an essential components of many foods and baked products. In addition to improving the nutritional value, eggs provide unique benefits to bakery products:. Due to their high susceptibility to contamination, eggs are available commercially as pasteurized liquid, dry or frozen:. Chicken breeding originated in China approximately years ago. Artificially incubated eggs are believed to have been bred in ancient China and Egypt. They were the first to use domesticated chicken eggs in baking.
The best-baked goods, including light cakes, tender cookies, fine-textured breads, and high popovers depend on the precise combination of flour, liquid, leavening agents, fats, sugars, and flavors. Learn a bit about each ingredient and the function it performs in the finished product. Flour gives the structure for the product. The gluten, or protein, in flour, combines to form a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. In cakes, cookies, and quick breads , we want little gluten formation, which makes products tough. Fats and sugars help prevent gluten formation.
The classification of flour is based on the amount of protein that each type contains. Protein determines the gluten strength of the flour. Gluten gives the dough its shape and form. Bread flour is creamy in color and is rather rough and granular.
The classification of flour is based on the amount of protein that each type contains. Protein determines the gluten strength of the flour.
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