ch04: Advanced Baking Principles.pptx

Baking Principles

1. 4 Advanced Baking Principles

2. Dedicated to discovering and clarifying the complex reactions involved in food preparation. Helps to: Develop new items Problem solve and change formulas Find shortcuts Substitute ingredients Streamline production Cut costs Baking Science

3. The five basic baking ingredients can be divided into two categories: Stabilizers Liquefiers Basic Baking Ingredients

4. Any ingredients that helps to develop the solid structure, or “framework,” of a finished product. Of the five basic baking ingredients: flour and egg are stabilizers. Flour is the bulk of most formulas, acting as a binding and absorbing agent. The gluten content of the flour will dictate the crumb structure of a finished product. Eggs lend stability during baking, as well as influence the crumb, flavor, and aroma. Eggs have leavening power, and as they are whipped, they trap air. Stabilizers Basic Baking Ingredients (cont’d)

5. Help to loosen or liquefy a dough or batter. Of the five basic baking ingredients: water (or other liquids), fats , and sugar act as liquefiers. Water acts to dilute or liquefy water-soluble ingredients such as sugar and salt, and facilities their even distribution. If used, milk performs the same functions, but also adds flavor, aids in caramelization (because of sugar), and helps develop a firm crust. Fat offers a tenderizing effect. Sugar attracts moisture, which causes it to loosen or liquefy a batter. Liquefiers Basic Baking Ingredients (cont’d)

6. Shortening Agents Butter Made from cows milk, it is approximately 80 percent fat, 10 to 15 percent water, and 5 percent milk solids. Lard Rendered pork fat is most often used in conjunction with other fats. Oils Oil is seldom used in baked goods, since it does not offer the leavening power and structure of solid fats. Shortenings Hydrogenated vegetable fats created for baking, most are designed to cream well and have a higher melting point.

7. Yeast is a living organism that needs suitable conditions to thrive. Needs warmth, moisture, and food (carbohydrates) to begin fermenting. Fermentation is the anaerobic respiration of microorganisms—a process that converts carbohydrates into alcohol and carbon dioxide. Yeast cells are sensitive to the temperature of the environment. The ideal temperature for fermentation is between 80° and 90°F/27° and 32°C. Salt helps to slow yeast growth and help control fermentation— though too much salt can damage or kill the yeast. Yeast Leaveners

8. Baking soda and baking powder are the primary chemical leaveners . Baking soda, or sodium bicarbonate, is a common leavening agent for cakes, quick breads, and cookies. Baking powder is a mixture of sodium bicarbonate, an acid, and cornstarch. There are two types of baking powder: single-acting and double-acting. Single-acting baking powder contains sodium bicarbonate and cream of tartar, and reacts when combined with liquids. Double-acting baking powder combines sodium bicarbonate with dry acids that have different solubility rates, one of which needs to be exposed to heat before it reacts. Chemical Leaveners Leaveners (cont’d)

9. Mechanical leavening occurs when air or moisture, trapped during the mixing process, expands as it is heated during baking. Foaming method, creaming method, and lamination are examples of mechanical leavening. Mechanical Leavening Leaveners (cont’d)

10. A monosaccharide , or single sugar, is the basic building block of all sugars and starches. Fructose and dextrose, the simple sugars, are both monosaccharides . Starches such as cornstarch are made up of such chains, thousands of saccharides long, but do not taste sweet. Oligosaccharides lie somewhere in between table sugar and the starches present in cornstarch and flour. Monosaccharides do not dissolve in water. Oligosaccharides DO dissolve in water. Monosaccharides and Oligosaccharides Sweeteners

11. Crystallization is a process that occurs when sugar is deposited from a solution, and is influenced by saturation levels, agitation, temperature, cooling, seeding, invert sugar, and acid. The process can be controlled through these factors to create common bakeshop items. In order for sugars to crystallize out of solution, the solution must be sufficiently saturated for precipitation to occur. The solution may then be heated to a specific temperature, thereby evaporating water and serving to further increase the density, or saturation, of the solution. Crystallization of Sugar Sweeteners (cont’d)

12. If agitation is initiated while the solution is still hot, large crystals will form as molecules become attached at a slower rate. If the mixture is allowed to cool without agitation and is then stirred, it will crystallize rapidly but will form small crystals rather than large ones. The introduction of a “seed” will cause crystallization. Certain ingredients may be introduced into a sugar solution to inhibit crystallization, such as glucose syrup (or another invert sugar) or acid. Crystallization of Sugar (cont’d) Sweeteners (cont’d)

13. Sugar and Salt are both hygroscopic . They will readily take up water under certain conditions of humidity. In baked goods, they retain moisture and extend shelf life. In items such as hard candies, the attraction of moistures breaks down the structure of the candy, causing it to become soft and sticky. Hygroscopic Properties of Sugar and Salt Sweeteners (cont’d)

14. Caramelization Maillard Reaction Occurs between reducing sugars and proteins. Can occur at low temperatures more slowly, and at high temperatures over short periods of time. Browning Reactions Sweeteners (cont’d) Occurs when sucrose is present, and only at high temperatures.

15. The term invert sugar refers to a sugar (sucrose or table sugar) whose optical or refractory properties have been altered. occurs when it is boiled together with a dilute acid, such as cream of tartar (in solution), lemon juice, vinegar, and so on. There are also naturally occurring invert sugars, such as honey – but most contain impurities, which make them ill-suited for use in sugar-cooking and candy-making. Saturated and Supersaturated Sugar Solutions Sweeteners (cont’d)

16. At a given temperature, a specific quantity of water can dissolve only a finite quantity of sugar. The warmer the water, the more sugar it can dissolve. When no more sugar can be dissolved in a certain amount of water at a certain temperature, the solution is said to be saturated . When a saturated solution is then heated to evaporate some of the water, the solution becomes supersaturated. Supersaturated solutions contain a higher concentration of sugar than could have been initially dissolved in the same amount of water . Invert Sugar Sweeteners (cont’d)

17. Sauces, puddings, fillings, mousses, and creams can be thickened or stabilized by many ingredients, including gelatin, eggs, and starches such as flour, cornstarch, tapioca, and arrowroot. When starch granules suspended in water are heated, they begin to absorb liquid and swell, causing an increase in the viscosity of the mixture. This reaction, known as gelatinization , allows starches to be used as thickening agents. Gelatinization of Starches Thickeners

18. Polysaccharides are starches that are commonly used as thickening agents in preparations such as sauces and fillings. Complex carbohydrates composed of two types of starch molecules, both of which are made of long chains of dextrose: Amylose exists in long, linear chains. The higher the percentage of amylose, the more prone the starch is to gel. Amylopectin exists in dendritic (branched) patterns. The more amylopectin present, the more the starch will act to increase viscosity or thicken without causing a gel to form. It is only after a starch in liquid is heated that the granules can absorb the liquid and begin to thicken it. Polysaccharides Thickeners (cont’d)

19. Starches high in amylose that have been gelatinized and then undergo freezing, refrigeration, or aging may begin to retrograde , or revert to their insoluble form. Not all starches have the same tendency toward retrogradation . Cornstarch and flour are prone to retrogradation . Modified food starches and tapioca do not retrograde. Retrogradation Thickeners (cont’d)

20. Starch Characteristics Uses Modified food starches Flavorless; freezes well Fruit fillings Cornstarch Must be heated to a boil to remove flavor Sauces, puddings and fruit fillings Pectin Requires a low pH and high sugar content to form a gel Jellies, jam, preserves, and gelées Gelatin Melts below body temperature; boiling may reduce its strength Mousses, aspics, and gelées Eggs If not used in conjunction with a starch, will curdle when overcooked; yolks create a soft velvety set, whites create a resilient set. Custards, custard sauces, and puddings Gelling and Thickening Agents Thickeners (cont’d)

21. Pectin is a carbohydrate derived from the cell walls of certain fruits, such as apples, cranberries, and the skins of citrus fruits. To gel, it requires the correct balance of sugar and an acid. Gelatin is typically used to produce light, delicate foams (such as Bavarian creams, mousses, and stabilized whipped cream) that set so they may be molded or sliced. Gelatin must first be rehydrated , or bloomed, in a cool liquid and then melted for use. Gelatin, a protein derived from the bones and connective tissue of animals, is composed of molecules that attract water. Pectin & Gelatin Thickeners (cont’d)

22. Whole eggs, egg yolks, or whites may be used, alone or in conjunction with other thickeners, to thicken a food. As their proteins begin to coagulate, liquid is trapped in the network of set proteins, resulting in a smooth, rather thick texture. When natural proteins are exposed to heat, salt, or acid, they denature—that is, their coils unwind—and bond together to form solid clumps. Most commonly, proteins are denatured through the application of an acid, agitation, or heat. Eggs as Thickeners Thickeners (cont’d )

23. Emulsions An emulsion is a system of two immiscible liquids (liquids that are unable to be mixed together to form a true solution) that appears to be a completely homogenous mixture but is in fact what is known as a two-phase system, having a dispersed phase and a continuous phase. There are two types of emulsions, temporary and permanent. A permanent emulsion contains an emulsifier, which prevents the mixture from separating. Dispersed Phase Continuous Phase

24. Tempering Chocolate Tempered chocolate has a glossy finish, snap, and creamy texture. For the chocolate to maintain gloss and snap, as it is cooling it must form stable beta crystals. They can be caused to form by gradually reducing the temperature of the melted chocolate until it is at 80°F/27°C, while applying constant agitation.

25. Today’s consumer is increasingly concerned about high-calorie, high-fat foods. Substitute fruit purées (such as apples, dates, and prunes) for pure sugar. Use buttermilk, skim milk, or water in place of whole milk. Replace some eggs with egg whites—two egg whites can typically be used in place of one whole egg. Healthy Baking

26. Celiac disease is an autoimmune disorder of the small intestine that affects one in 133 people in the United States. Caused by a reaction to a gluten protein found in wheat, rye, and barley—the only effective treatment is a gluten-free diet. When making gluten-free products, it is important to make sure to use clean tools and surfaces, have separate cooking utensils, and, if possible, work in a room where wheat, barley, rye, or oats have not been present. Since wheat flour is not used in gluten-free baking, chefs must use different stabilizers as substitutes, such as rice flour, tapioca starch, guar gum, and xanthan gum. Gluten-Free Baking Healthy Baking (cont’d)

27. A vegan is a person who consumes only products of the plant kingdom, excluding eggs, dairy, and any other animal products (including honey). Products that can be used for vegan baking include soy milk, soy margarine, vegetable oil, soy yogurt, tofu, flaxseed paste, arrowroot starch, whole wheat flour, oats, mashed sweet and regular potatoes, tahini and nut butters, and agar-agar. Baking for Vegans Healthy Baking (cont’d)