Baking

What is Baking?

• To cook food by dry heat without direct exposure to a flame, typically in an oven

• To cook food by wet heat without direct exposure to a flame, typically in an oven.

• To cook food by dry heat with direct exposure to a flame, typically in an oven

• To cook food by wet heat with direct exposure to a flame, typically in an oven.

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

• Leavening Agent

• Eggs

• Fat

• Gluten

Helps the baked product incorporate air Adds flavor

Adds protein which gives the batter elasticity and structure

• Eggs

• Salt

• Sugar

• Fat

Gives baked goods structure.

• Flour

• Sugar

• Salt

• Leavening Agents

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

• Gluten

• Baking Powder

• Flax Seed

• Sea Salt

Adds sweetness Helps turn baked goods brown.

• Sugar

• Salt

• Egg

• Flour

Enhances flavors. Helps slow down chemical reactions.

• Salt

• Sugar

• Flour

• Egg

Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.

Adds lightness and volume to cakes.

• Creaming

• Sifting

• Folding In

• Whipping

Keeps batter from separating by binding ingredients together.

• Liquid

• Eggs

• Leavening Agent

• Fats

Supplies moisture, helps develop gluten and activates the leavening agent.

• eggs

• liquid

• sweetners

• flavorings