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Chapter 42 Baking Basics Textbook UNIT 9 The Art of Baking CHAPTER 42 Baking Basics CHAPTER 43 Quick & Yeast Breads CHAPTER 44 Cakes, Cookies, & Candies CHAPTER 45 Pies & Tarts Activate Prior Knowledge Explore the Photo Quick breads and yeast breads are some of the many types of baked goods. What is your favorite baked good? 650 Unit 9 The Art of Baking Unit Thematic Create a Baked Good Project While studying this unit, you will learn the basic techniques for making quick and Preview yeast breads, cakes, cookies, candies, pies, and tarts. In your unit thematic project you will use one of these techniques to create your own baked good. My Journal Background for Baking Write a journal entry about one of these topics. This will help you prepare for the unit project at the end of the unit. ● Describe baking techniques you have used. ● Describe baking techniques you would like to learn to use. ● Explain who you would ask for advice about bak- ing. Tell why you chose this person. 651 CHAPTER 42 Baking Basics Writing Cover Letter Activity Bakery Job To apply for an after-school job at a Abakery in your neighborhood, you must create a resume and submit it to the bakery along with a cover letter. Write a cover letter that explains what specific qualities, knowledge, and experience you can offer as an employee at a bakery. Writing Tips Follow these steps to write a cover letter: Activate Prior Knowledge ● Use a business letter format. Explore the Photo Baking is ● Do not exceed one page. more science than art. It requires ● Detail what you can offer as an employee. precise measuring. What baked ● Describe your background and future goals. items do you enjoy most? 652 Unit 9 The Art of Baking Reading Guide Before You Read Preview What ingredients and equipment do you think are needed for baking? List three. Then skim through the chapter to see if they are discussed. Read to Learn Key Concepts Academic Standards ● List the basic ingredients for baking and explain their roles. ● Describe how to prepare and place pans for baking. English ● Explain why it is important to store baked goods properly, and how to do so. Language Arts NCTE 4 Use written language Main Idea to communicate effectively. Baking is an art that allows you to combine ingredients to Mathematics create delicious and nutritious foods with different tastes, NCTM Measurement Apply textures, nutrients, and visual appeal. appropriate techniques, tools, Content Vocabulary and formulas to determine You will find definitions for these words in the glossary at the measurements. back of this book. Science ■ gluten ■ compressed yeast NSES B Develop an under- ■ bleached flour ■ proofing standing of chemical reactions ■ unbleached flour ■ granulated sugar and interactions of energy and ■ self-rising flour ■ confectioners’ sugar matter. ■ leavening agent ■ brown sugar Social Studies ■ active dry yeast ■ preheat NCSS VIII B Science, ■ quick-rising yeast ■ hot spot Technology, and Society Academic Vocabulary Make judgments about how You will find these words in your reading and on your tests. Use science and technology can transform the physical world the glossary to look up their definitions if necessary. and human society. ● neutralize ● framework NCTE National Council of Teachers of English Graphic Organizer NCTM National Council of Use a graphic organizer like the one below to note the five Teachers of Mathematics basic steps of the baking process. NSES National Science Education Standards THE BAKING PROCESS NCSS National Council for STEP NOTES the Social Studies 1. 2. 3. 4. 5. Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 42 Baking Basics 653 The longer you mix a dough or batter, the Ingredients for stronger gluten becomes. Cake batter is mixed Baking quickly, so the gluten remains weak and the The basic ingredients for baking are simple: cells remain small. The result is a silky, melt- flour, liquid, leavening agents, fat, sweeteners, in-the-mouth texture. eggs, and flavoring.Yet baking is a complex art. The dough of yeast breads, by contrast, is You can combine ingredients in many creative kneaded for up to ten minutes to develop the ways to create baked goods with different fla- gluten. This creates a very elastic framework , vors, textures, nutrients, and visual appeal. or structure, that expands easily. Air bubbles grow larger, which gives yeast breads a chewy Flours texture. Standard white flour is made of ground Kinds of Wheat wheat kernels, minus the bran and germ. The wheat flour used for most baking in White flour is made of endosperm, so it con- the United States comes from two varieties of tains starch and proteins that give structure wheat, hard wheat and soft wheat. to baked goods. Starch absorbs some of the Hard Wheat Hard wheat is high in protein and liquid in the recipe. Some of the proteins in forms very strong gluten. The word “hard” wheat flour combine with liquid to create an refers to this wheat’s high protein content. elastic substance called gluten (=gl<-t`n). The Commercial bakers prefer hard-wheat flour for more gluten a baked product has, the chewier making bread. its texture will be. Soft Wheat Soft wheat is lower in protein and The Role of Gluten forms weak gluten. Soft-wheat flour is ideal Gluten develops when you mix flour with when you want a tender, delicate texture. liquid. Gluten forms strong, elastic strands Flour is also made from a third type of that crisscross in a springy weave of tiny cells. wheat, called durum wheat. Durum wheat is These cells trap gas. As the food bakes, cells the hardest type of wheat. It is too hard for expand with heated gas, much like bubble gum baked products, but it is milled into semo- stretches to hold air without bursting. The gas lina, a grainy flour that gives pasta its sturdy bubbles are trapped in the gluten bonds. structure. Lightly Floured Sifting a light layer of flour into a baking pan prevents the cake from sticking. Where else is a sprinkling of flour useful? 654 Unit 9 The Art of Baking Kinds of Flour Buying and Storing Flour Different types of flours have different pro- Most home bakers buy wheat flour in tein content, which affects gluten strength and 5-pound paper bags. Most specialty flours therefore the texture of the baked product. The come in smaller bags. Check that the bag is five most common types of flours are: well sealed and undamaged. Handle bags care- All-Purpose Flour All-purpose flour is the fully because they tear easily. most-used flour in American kitchens. It is Store flour in a cool, dry place. Transfer flour blended from hard and soft wheat and has a from an opened bag to a tightly covered con- moderate protein content. All-purpose flour is tainer to keep it free from dirt, moisture, and sometimes bleached, or chemically treated, pests. Refrigerate opened packages of whole- to neutralize, or counteract, the pigment grain flour, which contains oils that could turn and break down gluten. Unbleached flour rancid at room temperature. has its natural color and is slightly less white than bleached flour. Unbleached flour does Liquids not have additives. Self-rising flour contains added baking powder and salt. Liquids help develop gluten and make possible many of the physical and chemi- Whole-Wheat Flour Whole-wheat flour is made cal changes that add structure and texture to from the whole grain, including the germ and baked goods. Some recipes call for water, milk, the bran. Bran limits gluten formation, so baked fruit juice, buttermilk, sour cream, or yogurt. goods made from whole-wheat flour are denser Different liquids create different results. The and heavier than those made with all-purpose proteins in milk, for instance, add richness flour. When you use whole-wheat flour, you and increase browning. Some breads get their usually mix it with an equal or greater amount thick crust from ice placed into the oven just of all-purpose flour. as the bread is put in to bake. Bread Flour Bread flour is made from a com- bination of unbleached hard-wheat flour and Doughs and Batters barley flour. Bread flour has high gluten poten- Baked goods are made from either batter tial and works well for making yeast bread. or dough. Batters have more liquid and less Cake and Pastry Flours Cake and pastry flours flour than doughs. Doughs have less liquid are made from soft wheat. They create less glu- and more flour than batters. The types of bat- ten and therefore produce baked goods with ters and doughs are: a fine, tender texture. Cake flour is bleached. Pour Batters Pour batters are thin and are Pastry flour is available in white and whole- made from nearly equal amounts of liquid and wheat varieties. flour. Cakes, pancakes, and waffles are made Gluten Flour Gluten flour is a high-protein with pour batter. flour made from hard wheat, with protein Drop Batters Drop batters are thicker mix- solids added and most starch removed. The tures that contain twice as much flour as liq- protein forms a strong gluten. Gluten flour is uid. They are usually dropped by the spoonful never used alone. It is mixed with low-protein onto baking pans or sheets for quick breads flour, such as rye flour, to raise the gluten con- and cookies. tent. Bagels and hearty breads are sometimes Soft Doughs Soft doughs have a ratio of one strengthened with gluten flour. part liquid to three parts flour. Soft dough is Specialty Flours Flour is made from other sticky but moldable.
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