Baked Products

Baked Products

1. Batters

   • More liquid
   • Softer consistancy
   • Runny - quite sticky
   • THIN : pancakes, yorkshire pudding
   • MEDIUM : coating, crumpets, gingerbread
   • THICK : fritters, muffins, cakes, waffles

2. Doughs

   • Less liquid to dry ingredients
   • firm - kneed, roll, shape
   • SOFT : scones, bread
   • STIFF : biscuits, scones

3. FLOUR

   • self raising flour, cake flour, gluton-free flour, bread flour, rye flour, rice flour, potato flour.
   • FUNCTIONS OF FLOUR :
     • 2 proteins : glutenin and gliadin
       • combine = gluten
         • liquid added
         • processed from wheat (cereal)
     • Once mixed, gluten = elastic - traps air/gas bubbles - stretch - air + gases expand in oven
       • Gluten (protein) = sets/coagulates - heating = setting dough, forming structure
         • add flavour, colour, texture - nuttywheat
   • CONTAINS CARBS - STARCH

4. SUGAR

   • white sugar, brown sugar, castor sugar, syrup
   • FUNCTIONS OF SUGAR :
     • flavour
       • colour
         • texture
           • Too much sugar weakens structure of dough - product may be difficult to handle + break easily/overflow in oven
         • Caramalising when heating/using brown sugar

5. EGGS

   • fat and liquid dont mix - add an egg : binds them together.
   • FUNCTIONS OF EGGS:
     • ability to incorporate air
       • consist of protein = help mixtures set - baking
         • emulsify fat + liquid
           • add nutritional value
             • used to glaze top of foods

6. FAT

   • butter, margarine, white vegetable fat, oil
   • FUNCTIONS OF FAT :
     • fine soft texture
       • interferes gluten formation + promotes "shortness" products depending on quantity used
         • improves flavour
           • adds to colour
             • improves keeping quantity
               • increases energy value

7. RAISING AGENTS

   • What happens during baking ?
     • Raising agents (gases) :
       • steam
         • 100 degrees celcius
           • water -> steam bp
             • steam expands
               • tries to rise + escape from mixture
                 • pushing mixture up
                   • mixture sets on cooking
                     • eg. choux pastry, yorkshire pudding
       • air
         • - sieving flour
         • -rubbing shortening into floir
         • - beating batters
         • - whisking = eggs + sugar/eggs
         • - creaming shortening + sugar
         • - rolling + folding pastry
         • - kneading dough
       • carbon dioxide
         • 1) CHEMICALLY
           • reaction between acid + alkali. Liquid added, chemical reaction occurs = carbon dioxide (gas) bubbles.
         • 2) BIOLOGICALLY :
           • yeast cells reproduce (ferment). Carbon dioxide gas bubbles released into batter/dough. Trapped in gluten network. Heated = gases expand push up mixture (gluten stretches). Dough cooks + sets, holding risen form
       • !) incorporated in to mixtures
         • 2) Come in contact liquids - react : forming gases
           • 3) Gases expand and rise when heated
             • 4) Gas pushes up + gluten (protein) network = cake rises
               • 5) Proteins set
                 • 6) Starches gelatinise
                   • 7) Dry heat causes starch dextranise (brown on top)
                     • 8) Sugars melt and caremelise
       • CLASSIFICATION
         • physical
           • air, water -> air, steam
         • chemical
           • baking powder (acid + alkali), bicarb of soda (alkali and an acid) -> carbon dioxide
         • biological
           • yeast (fungus) -> carbon dioxide