the basic 8 in baking, there are 8 basic ingredients that we use, each one with its own purpose. ...
TRANSCRIPT
THE BASIC 8
In baking, there are 8 basic ingredients that we use, each one with its own
purpose.
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DIAGRAM OF A GRAIN
Bran/Kernel•Outer shell protects seed
•Nutrients:
• Fibre
• B vitamins (niacin, thiamine, riboflavin)
Endosperm•Provides energy
•Nutrients:
• Carbohydrates
• Protein
Germ•Nourishment for seed
•Nutrient:
• Fat
• B vitamins
• VitE & antioxidants
Which products are made using all 3 parts of the kernel?WHOLE GRAINTwo examples are: brown rice, oatmeal, whole grain bread, etc.
Which products can be made from the Endosperm?WHITE FLOUR
What is removed when the bran and germ are removed?NUTRIENTS AND FIBER
What products are made from the bran?BRAN CEREAL, BRAN, etc.
What are 2 ways you could add more bran and germ into cookies, cakes or muffins? ADD BRAN, ADD WHEAT GERM, ADD WHOLE WHEAT FLOUR, USE OATMEAL
FLOUR Flour is the basic ingredient in
all baked goods. It is the “building block” that
gives the structure. Wheat flour contains GLUTEN
which gives it the ability to stretch as needed in most bread.
There are many different types of flour that can be used, depending upon the needs and desires.
Examples include: all purpose, cake, bread, whole-wheat, buckwheat, corn, oat, barley, potato, quinoa, soy, etc.
http://www.deliciousmagazine.co.uk/articles/how-to-buy-flour
SWEETENERS There are a variety of sweeteners
used in baking: Sugar (white, brown, icing, etc) Sweeteners substitutes (equal,
splenda, twin, etc) Molasses/Syrups (maple, corn, etc.)
Sugar has various purposes in baking Adds sweetness and flavor Adds volume when creamed with
other ingredients Holds moisture from the liquid
ingredients which makes the baked product last longer
Adds color since sugar turns brown when baked
There are various types of sugar, each adding its own flavor and purpose
http://www.fitnessgurusam.com/but-which-sugar-is-best-for-fat-loss/
http://homesteadrevival.blogspot.ca/2010/02/beginning-your-own-food-journey.html
EGGS Eggs have many functions in
baked goods including Makes the product tender Adding flavor Adding nutrients Help to form the structure EG)
angel food cake Provide liquid Help the fat and liquid stay
combined Always use a large sized egg
unless the recipe states otherwise
http://flavorsofbrazil.blogspot.ca/2012/02/vocabulary-of-eggs-brazilian-style.html
LEAVENING AGENTS Leavening agents make the
baked good rise There are four basic leavening
agents used in baking Baking powder (a combination of
an acid and a base – needs moisture and/or heat to activate)
Baking soda (a base only – needs an acid and/or heat to activate)
Yeast (a living organism that requires heat, moisture and food to activate
Air (commonly incorporated through beating)
http://www.google.ca/imgres?imgurl=http://0.tqn.com/d/homecooking/1/G/T/F/1/
leaveners1.jpg&imgrefurl=http://homecooking.about.com/od/foodhistory/a/
leaveninghistry.htm&usg=__GjwR5VW-ZnRGE17kiSvljwJHqGE=&h=160&w=160&sz=57&hl=en
&start=64&zoom=1&tbnid=y9cH-YLkAZJOWM:&tbnh=98&tbnw=98&ei=xDN0UPirMeSzywGJ5oCYBQ&prev=/search%3Fq%3Dleavening%2Bagents
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LIQUID Liquids are used in baking to
Add moisture Helps to activate the leavening
agent(s) Improves the texture Helps to improve the “mouth
feel” of the finished product The steam created helps to
add volume There are many types of
liquids that can be used Water Milk Juices
http://1.bp.blogspot.com/-KJyDil1ZDkY/T9GMyniH45I/AAAAAAAAA4k/QLboO6ZBoK4/s1600/fasting.jpg
FLAVORINGS Flavorings are very
common in baked goods
They can include Extracts
Vanilla, maple, lemon, orange, etc.
Herbs and Spices Basil, oregano,
cinnamon, cloves, etc. Other ingredients
Chocolate chips, nuts, coconut, etc.http://thumbs.ifood.tv/files/images/editor/images/Chocolate
%20Chips.jpg
FAT Fat is added to baked
goods for: Adding flavor EG) butter
adds a rich nutty flavor Tenderizing Adds volume when combined
with other ingredients Helps gluten to stretch which
allows the bread to rise more Adds moisture Gives a pleasant feeling in
our mouth when the foods is eaten
http://www.formulamedical.com/Assets/Pictures/Nutrition/fats.jpg
SALT Salt is an important
ingredient in baked goods
It provides Flavor Enhances the flavor of
other ingredients EG) chocolate
In yeast dough, salt slows down the yeast fermentation which allows flavor to develop
http://www.catsmiley.com/wp-content/uploads/2012/06/combating-salt-cravings_.jpg