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Gluten formation
Gluten
Gluten--forming proteins
Leavening agents
Steam
Air
Carbon dioxide
Baking
B ki soda
d
Baking powder
Substitutions
S b tit ti
Gluten formation
Flour
Gl t i
Glutenin
Water
Gliadin
Mix
Dough
Gluten
Gluten formation
Gluten is important is baked goods
because it traps
p leavening
g ggasses and
provides structure
The extent of gluten formation desired
depends on the product
Gluten vs flour
Product
Gluten desired
Flour
Pastry (pie
crust)
Cakes
Low
Soft
Low
Soft
Biscuits
Medium
All purpose
Yeast breads
High
Hard
Liquid (c)
Flour (c)
Example
Pour
batter
Drop
b
batter
Soft
dough
Stiff
dough
g
Waffles
Muffins
Yeast
bread
Pastry
L
Leavening
i Agents
A
Leavening agents provide a light, porous
texture to a variety
y of baked goods.
g
There are three leavening agents in foods
Steam
Air
Carbon dioxide
Leavening examples
Air -- angel food cakes (beat air into egg
whites) or sugar and fat creamed together
(incorporates air)
Steam -- p
popovers,
p
, cream p
puffs
These need a high water/flour ratio
and high baking temperatures (>400oF)
if steam is the primary leavener.
Carbon dioxide -- cakes,
cakes yeast bread
NaHCO3 + HX
NaX
acid
+CO 2 + H2O
Acid must be present in some other ingredient in the recipe for
b ki soda
baking
d to work
k as a lleavener. A
Acid
id ffood
d iingredients
di
which would work include buttermilk, lemon juice, vinegar,
molasses,, brown sugar,
g , chocolate,, etc.
Baking powder
A mixture of baking soda, a dry acid, and
starch ((as a carrier or diluent))
Must give at least 12% carbon dioxide by
weight (by law)
Most commercial powders give about
14%
NaHCO 3 + KHC 4H 4O 6
KNaC 4H 4O 6 + CO 2 + H 2O
Baking powder already has the acid present in a dry form, in this
case in the form of the potassium salt of tartaric acid (cream of
tartar). Gives off all of its carbon dioxide when water is added.
Rules
2t of powder = 1/2t of soda + sufficient
acid to decompose the soda
Procedure
How much soda do I need to neutralize
the sour milk (see
(see rule 2)
2)
How much p
powder is that amount of
soda and acid equal to in terms of
leavening gas (see
(see rule 1)
1)
Add the difference ( if any) in
leavening as baking powder
3 t baking powder
1 t baking powder
1/2 t bakingg soda
1 cup milk
Equal
q
to 2 t p
powder
General functions of
ingredients
Flour
Protein
Gluten - structure
Starch - structure, water sink
Liquid
Hydrates starch and gluten
gluten--forming
proteins dissolves sugars
proteins,
sugars, etc
etc.
Water
Milk
Water vs milk
General functions of
ingredients
Eggs
Emulsifier - lecithin
Cream puffs
Liquid
Li id
Structure
Egg whites in angel food cakes
Nutrients
General functions of
ingredients
Leavening
Contributes rise and improves
p
texture
Sugar
Flavor and tenderness
Limits gluten formation by
competing for available water
Contributes browning (Maillard
browning)
General functions of
ingredients
Fat
Flavor (except for hydrogenated fats)
Tenderness (shortening power)
Limits g
gluten formation
Salt
Flavor
avo oonly
y (e
(except
cept for
o yeast breads,
b eads, where
w e e
it has an additional function)
Lightning
g
gQ
Quiz
Pastry
The simplest of the baked goods in terms
of ingredients
Flour
Water
Salt
Fat
But making good pastry requires skill in
dough manipulation and experience
Tenderness
A function of what flour is used and how
d
dough
h iis manipulated
i l t d
Flakiness
A f
function
ti off how
h th
the ffatt iis iincorporated
t d
Color
Evenly brown
Delicate taste
Related to fat used
Functions of ingredients in
pastry
Flour
Gluten, starch - structure
Fat
Tenderness
Be careful when substituting fats that are
not 100% fat (butter, margarine) for
those that are 100% fat (Crisco)
Water
Hydration, forms solutions
Salt - flavor
Butter
100% fat
80% fat
M
More
or less
l tender?
t d ?
More
M
More
or less
l tender?
t d ?
Less
Pie Crust
Image courtesy off www.teleport.com/~psyched/pie/
/
/ i /
crust5.html
Pies
T preventt this
To
thi , prick
i k holes
h l in
i the
th bottom
b tt
off
the crust or weight it down with rice or
beans
Bake at 400
400--425 F
Pies
2 crust, uncooked filling
Cherry or apple pie
Bake at ~375
375 F
Pies
Custard, pumpkin
Meringues