Contemporary Baking

• Gluten

  • Wheat Flour + liquid = gluten 
  • Gluten gives strength, elasticity and structure to baked products
  • Gluten is the name of the protein found in wheat flour.
• • Flour: strength, elasticity and structure
  • Gives structure and thickness to baked goods.
• Eggs: nutrition, color, air for leavening, flavor, protein & structure
• Fat: tenderness, browning, slow staling, flavor,
• Salt: flavor + regulates action of the yeast
• Liquids: hydration to form protein, steam as leavening agent, dissolves ingredients, nutrition + color
• Sugar: tenderizes, sweetness, food for the yeast + brown crust
• Bran contains a high fiber covering around the wheat kernel that can be bought separately.
• Endosperm makes up 83$ of wheat kernel and the source for white flour. It contains the greatest amount of gluten and carbohydrates.
• Germ is the embryo of the seed. Its fat content limits shelf life.
• Bread Flour: largest amount of gluten (breads and pizza dough)
• All-purpose Flour: moderate amount of gluten (all baked products)
• Cake or pastry flour: small amount of gluten (cakes and pastry)
• Whole wheat flour: not high of a gluten level (breads and muffins)
• • CO2
  • Baking Powder & Baking soda: heated carbon dioxide rises, taking the batter up
  • Yeast: sugar + water + yeast = CO2
• • Air: from beaten eggs, creaming & sifted flour
  • Wheat heated air expands and rises, it takes up the gluten structure. When heated to a high temperature, the gluten framework stiffens and holds the trapped air.
• • Steam: from liquids
  • Liquids + heat = steam that gets trapped inside batters and doughs
• The conventional cake method is also known as the creaming method used for cakes and cookies that have a larger amount of fat.
• Steps for Conventional Cake Method

  1. Cream the fat and sugar together 
  2. Add the egg and blend until mixture is light and fluffy
  3. Add dry ingredients alternately with the liquid (start and end wish dry ingredients)
  4. Fold in fruit, nuts or other ingredients
• Muffin Standard

  • Light golden brown on top
  • Top should be slightly rounded
  • Inserted toothpick comes out clean
• Biscuit Standard

  • Light Brown on top
  • Twice the size
  • Inside should be flaky
• Bread Standard

  • Golden brown
  • Inside should have s,all, even air cells and should be moist.
• Kneading is important in baking as it develops gluten and incorporates micro bubbles into the mass of the dough to inflate during proofing and baking.