Eggs<br />Help incorporate air into baked products<br />Add color and flavor<br />Add shine when brushed on before baking<br />
Flour<br />Foundational ingredient in all breads<br />Adds structure to baked products<br />Forms the protein gluten when moistened<br />Gluten: a protein that gives strength and elasticity to batters and doughs<br />Formed when you combine flour and liquid, and then knead/stir<br />Will overdevelop if mixed/kneaded for too long<br />(Think about chewing gum for a really, really long time…)<br />
Sugar<br />Adds sweetness and tenderizes (softens)<br />Browns the crust of baked products<br />Brown sugar has a distinct flavor (molasses) and creates moister baked products<br />
Liquid<br />Provides moisture necessary for combining ingredients<br />Combines with flour to form gluten<br />
Leavening Agent (Chemical)<br />Allows baked products to rise and become larger<br />Produces CO2 (carbon dioxide) when moistened which creates a lighter, less dense product<br />Too much leavening agent = collapsed product<br />Not enough leavening agent = small, compact product<br />Quick Breads: Baking Soda, Baking Powder<br />Yeast Breads: Yeast<br />
Leavening Agent(Natural)<br />Steam: Produced when liquid ingredients reach high temperatures and escape during baking<br />Air: Incorporated by beating eggs, creaming together fat and sugar, folding doughs, and whisking batters<br />
Bread Making Tips<br />To keep baked products light and tender:<br />DON’T OVER-MIX QUICK BREADS!<br />DON’T OVER-KNEAD YEAST BREADS!<br />
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