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