Bread Recipes

Functions Of Baking Ingredients Part 1



Recipe By :http://www.ianr.unl.edu/pubs/foods/nf186.htm
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips


Amount Measure Ingredient -- Preparation Method
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Functions of Baking Ingredients

------------------------------------------------------------------------ By Sharon Lauterbach, Extension Assistant Julie A. Albrecht, Extension Food Specialist ------------------------------------------------------------------------

The following is a list of baking ingredients and a description of the function each performs in baked goods. While substitutions can be made, varying the proportions of ingredients in a recipe alters the texture and flavor of the finished product.

FLOURS

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough. The different wheat flour types contain varying amounts of the gluten forming proteins. Hard wheat, mainly grown in midwestern U.S. has a high protein content. Soft wheat, grown in southern U.S. has less protein. In yeast breads, a strong gluten framework is desirable, but in cakes, quick breads and pastries, a high protein flour makes a tough product.

Bread flour is a hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours. Sufficient gluten produces a light loaf with good volume. Slices hold together, rather than crumble.

Cake flour is a soft wheat flour that is 7.5 percent protein. The lower gluten content causes products to have a tender, more crumbly texture that is desirable in cake.

All purpose flour is blended during milling to achieve a protein content of 10.5 percent. This medium protein flour can be used for all baking purposes. If using all purpose flour in place of cake flour in a recipe, substitute 1 cup minus 2 tablespoons all purpose flour for 1 cup cake flour.

Whole wheat flour may be substituted for part of the white flour in yeast and quick bread recipes, but the volume of the finished product will be reduced. Whole wheat flour contains the nutritious germ and bran as well as the endosperm of the wheat kernel. Bran particles cut through the gluten during mixing and kneading of bread dough, resulting in a smaller, heavier loaf. If substituting a very coarsely ground whole wheat flour for all purpose flour, use 1 cup plus 2 tablespoons whole wheat flour for every cup of all purpose flour. To substitute whole wheat flour in a white bread recipe, use half whole wheat and half bread flour for the best results.

Wheat germ, though not a flour, is often used in place of part of the flour in recipes for flavor and fiber. Protein, vitamins, minerals, and polyunsaturated fats are concentrated in the germ of grain kernels. Wheat germ, preferably toasted, can be used in place of up to 1/3 of the flour in a recipe.

The following non-wheat grain products are often used in baked goods. They are rich in protein but most do not have the potential for developing gluten. For this reason, at least 1 cup of wheat flour should be used for every 1 cup of non-wheat flour so the product will not become too heavy.

Rye flour is often used in combination with wheat flour for bread. Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume. Medium and dark rye flours should be limited to 30 percent and 20 percent, respectively, of the total flour amount.

Triticale flour is a hybrid of wheat and rye. It has an average protein content higher than that of wheat flour. In yeast bread dough, triticale flour has better handling properties than rye flour because it will form gluten, but does not handle as well as wheat dough. For a good quality dough, ferment yeast dough made with triticale flour for a shorter period than wheat flour dough.

Oat flour has a relatively high protein content, 17 percent, but does not form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread.

Corn meal is coarsely ground dried corn. Corn flour is more finely ground corn. Both corn flour and corn meal contain 7-8 percent protein on a dry basis. Neither corn meal nor corn flour will form gluten. A grainy texture in cornbread can be avoided by mixing the cornmeal with the liquid from the recipe, bringing to a boil, and cooling before mixing with the other ingredients.

Rice flour has about 6.5-7 protein and does not form gluten. For people who do not tolerate gluten, rice flour is an acceptable substitute for wheat, barley, rye or oat flours. In baked products, 7/8 cup of non-waxy rice flour can be used in place of 1 cup all purpose wheat flour.

Potato starch flour, another non-gluten forming flour is usually used in combination with other flours. It has a mild potato taste. For substitutions, 5/8 cup of potato flour can be used for 1 cup of all purpose flour.

Soy flour contains 50 percent protein and is used primarily to boost the protein content of baked goods. Soy flour cannot form gluten and does not contain starch. Its use in large amounts affects the taste of baked goods and causes them to brown quickly. An acceptable substitution is to take 2 tablespoons flour out of each cup of flour in a recipe and add 2 tablespoons soy flour.

SWEETENERS

Sucrose, (table sugar) has many functions in food other than providing sweetness. In small amounts, added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the rising time is longer. Sugar tenderizes dough and batter products and may help the baked product to brown. Moisture is retained better in sweetened breads than in unsweetened breads. It is the sugar in cookie dough that causes spreading to occur during baking. Reducing the amount of sugar by more than 1/3 can cause loss of tenderness, moisture, browning, and sweetness. The volume may increase in a bread recipe when sugar is reduced.

Fructose in crystal form is nearly twice as sweet as sucrose and is more expensive. Fructose attracts more water than sugar, therefore, fructose sweetened products tend to be moist. Baked products made with fructose will be darker than if they were made with sucrose.

Honey is sweeter than sugar because it contains fructose. Honey has a distinctive flavor. When using honey in place of sugar, use 3/4 cup plus 1 tablespoon honey in place of 1 cup sugar and reduce the other liquid ingredients by 2 tablespoons. Even when liquid is reduced, a product that contains honey will be moist because the fructose absorbs moisture from the atmosphere. Too much honey may cause the product to become too brown.

Molasses imparts a dark color and strong flavor to baked foods. It is not as sweet as sugar. When using molasses in place of sugar, use 1-1/3 cups molasses for 1 cup sugar and reduce the amount of liquid in the recipe by 5 tablespoons. Because molasses is more acidic than sugar, it may be necessary to add 1/2 teaspoon baking soda for each cup of molasses used in substitution for sugar. Replace no more than 1/2 the sugar called for in the recipe with molasses.

The following artificial sweeteners are available for home use. They provide sweetness to homemade foods but lack the browning, tenderizing, and moisture retaining properties provided by table sugar. Specially formulated recipes are often needed to make a product with acceptable texture and appearance when using artificial sweeteners. Because the different low-calorie sweeteners vary in sweetness and bulk, package directions must be followed for the amount to use in place of sugar.

Saccharin is a heat stable noncaloric sweetener that, in its pure form is 200-300 times as sweet as sucrose. Bulking agents are added to saccharin products to aid in measuring. Saccharin has a bitter aftertaste.

Acesulfame K (Sweet OneSM) is a very low calorie sweetener that is 200 times as sweet as sucrose. It is heat stable so it can be used in baked goods. For improved texture in baked products, use acesulfame K in combination with granulated sugar. Acesulfame K reportedly has no unpleasant aftertaste.

Aspartame, commonly known as NutrasweetSM, is not heat stable so it is not an appropriate sweetener for baked goods.

From "Jazzbel"



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