Tasty Timeline

1. Barnum Animal Crackers are introduced by Nabisco and James Kraft develops pasteurized cheese and creates American cheese. -1901 -1902 -1903 Tasty Timeline Are you familiar with the news media broadcast show, Dateline? The show usually has a �Dateline Timeline� identifying significant dates in history. To introduce you to some history of food selection and preparation, the �Tasty Timeline� will periodically be presented prior to the lessons. Take a look at the above event and try to guess the correct date. Scroll down for the answer. Did you get it right? The correct date was 1901.Are you familiar with the news media broadcast show, Dateline? The show usually has a �Dateline Timeline� identifying significant dates in history. To introduce you to some history of food selection and preparation, the �Tasty Timeline� will periodically be presented prior to the lessons. Take a look at the above event and try to guess the correct date. Scroll down for the answer. Did you get it right? The correct date was 1901.

2. Ingredients & Functions Chapter 22 FCS 1120 Amy D. Eades MS,RD You will be making muffins, biscuits, cookies, yeast breads, and pastries in your upcoming labs. These foods are all categorized as baked goods. You will be making muffins, biscuits, cookies, yeast breads, and pastries in your upcoming labs. These foods are all categorized as baked goods.

3. Criteria you will need to know and understand about the products you make. 1 - Characteristics of high quality products 2 - Major ingredients & functions 3 - Major steps 4 - Prep of pans 5 - What happens in baking and why 6 -Appropriate tests for doneness 7 - Removal from pans In most labs, you will complete a Food Preparation Principles Review Sheet (such as the one on page 15 in your lab manual) on your product. Understanding all of the criteria above will tremendously help you to complete these sheets. BULLET 1 - Some specific things that determines the degree of quality include appearance, texture, tenderness and flavors. Example � Muffins should be light and porous without peaks and tunnels. BULLET 2 � You will see reoccurring themes with ingredients and there functions. Many times, ingredients will serve the same function in different products. For example, you will learn that one of the main functions of flour in yeast bread is that it contributes structure. Flour functions in the same fashion in biscuits and muffins. This can be helpful in understanding how an ingredient functions in many different products. BULLET 3 - You will be making many recipes and identifying why steps in each recipes are completed as directed. BULLET 4 - Example - Do you need to grease the pan or not and explanation of why. BULLET 5 - This is when you will learn the mechanical and chemical processes that occur during baking. EXAMPLE - You will be able to determine why your bread hardens or your muffins develop peaks & tunnels. BULLET 6 & 7 - You will learn how to tell if your product is done and the appropriate method for removing the product from pans. In most labs, you will complete a Food Preparation Principles Review Sheet (such as the one on page 15 in your lab manual) on your product. Understanding all of the criteria above will tremendously help you to complete these sheets. BULLET 1 - Some specific things that determines the degree of quality include appearance, texture, tenderness and flavors. Example � Muffins should be light and porous without peaks and tunnels. BULLET 2 � You will see reoccurring themes with ingredients and there functions. Many times, ingredients will serve the same function in different products. For example, you will learn that one of the main functions of flour in yeast bread is that it contributes structure. Flour functions in the same fashion in biscuits and muffins. This can be helpful in understanding how an ingredient functions in many different products. BULLET 3 - You will be making many recipes and identifying why steps in each recipes are completed as directed. BULLET 4 - Example - Do you need to grease the pan or not and explanation of why. BULLET 5 - This is when you will learn the mechanical and chemical processes that occur during baking. EXAMPLE - You will be able to determine why your bread hardens or your muffins develop peaks & tunnels. BULLET 6 & 7 - You will learn how to tell if your product is done and the appropriate method for removing the product from pans.

4. Common One of the main objectives of this class is to explain the primary functions of food ingredients. You are not only going to learn how to prepare products, you are going to know why the product turns out the way it does. For this lesson, before each slide, I will give you a function of an ingredient and you must try and guess the ingredient I am describing. After reading the question and mentally noting your answer, scroll down the notes page for the correct answer. One of the main objectives of this class is to explain the primary functions of food ingredients. You are not only going to learn how to prepare products, you are going to know why the product turns out the way it does. For this lesson, before each slide, I will give you a function of an ingredient and you must try and guess the ingredient I am describing. After reading the question and mentally noting your answer, scroll down the notes page for the correct answer.

5. This ingredient contains a protein called gluten which contributes elasticity and structure to a product. Scroll down for answer. B. Flour (Learn about the picture on the next slide) Scroll down for answer. B. Flour (Learn about the picture on the next slide)

6. Functions of Flour Provides texture & flavor Contributes structure by: Gluten - protein portion of flour with elastic characteristics necessary for the structure of most baked products. Gas becomes trapped in product/gluten during baking and expands. The mixture stretches & volume increases. The baked product�s structure sets when the heat from baking coagulates gluten. Starch � strengthens product through gelatinization You will generally use all-purpose flour for your recipes, however other types of flours which are all categorized as wheat flours, as is all-purpose flour, are whole wheat flour, durum flour, bread flour and cake flour. Because wheat flour has the highest concentration of the proteins that form gluten (gliadin & glutenin), it yields baked products with light, airy textures and is, therefore, very often preferred for baking. BULLET 2- Gluten � This is the primary component that contributes to the structure of baked goods. When you make many products such as biscuits and muffins, the main ingredient that will give it structure is the flour because the protein coagulates. KNOW THIS WORD. Coagulate - Change in a PROTEIN that results in hardening. Also defined as clotting. Often accomplished by heat or mechanical agitation. Refer to the next slide to view gluten after it has been coagulated. You may have heard this word in reference to blood. It is the same concept because blood contains protein that actually coagulate causing the blood to clot so humans don�t bleed to death. Starch � When starch granules are heated in water, they swell tremendously in a process called gelatinization. Although some gelatinization occurs during the making of baked goods, the primary process that occurs that contributes to the product�s structure is coagulation. The process of gelatinization is better understood in our review of sugars and starches when you will make cream pie fillings. You will generally use all-purpose flour for your recipes, however other types of flours which are all categorized as wheat flours, as is all-purpose flour, are whole wheat flour, durum flour, bread flour and cake flour. Because wheat flour has the highest concentration of the proteins that form gluten (gliadin & glutenin), it yields baked products with light, airy textures and is, therefore, very often preferred for baking. BULLET 2- Gluten � This is the primary component that contributes to the structure of baked goods. When you make many products such as biscuits and muffins, the main ingredient that will give it structure is the flour because the protein coagulates. KNOW THIS WORD. Coagulate - Change in a PROTEIN that results in hardening. Also defined as clotting. Often accomplished by heat or mechanical agitation. Refer to the next slide to view gluten after it has been coagulated. You may have heard this word in reference to blood. It is the same concept because blood contains protein that actually coagulate causing the blood to clot so humans don�t bleed to death. Starch � When starch granules are heated in water, they swell tremendously in a process called gelatinization. Although some gelatinization occurs during the making of baked goods, the primary process that occurs that contributes to the product�s structure is coagulation. The process of gelatinization is better understood in our review of sugars and starches when you will make cream pie fillings.

7. The proportion of gluten derived from equal quantities of cake, all purpose and bread flours The ball in front is the gluten which has been extracted by running the dough through cold water to remove the starch. The gluten was then baked to reveal the ball in back. This picture illustrates the expanding properties of gluten.The ball in front is the gluten which has been extracted by running the dough through cold water to remove the starch. The gluten was then baked to reveal the ball in back. This picture illustrates the expanding properties of gluten.

8. This ingredient makes products light and porous. Scroll down for the answer. Answer: D. Both B. & C.Scroll down for the answer. Answer: D. Both B. & C.

9. Functions of Leavening Ingredients Including Baking Soda and Baking Powder Makes product light & porous Formation of gas Air Steam Carbon Dioxide (CO2) The presence of a leavener causes a flour mixture to rise. Flour mixtures can rise from either the physical help of air and steam or by carbon dioxide gas produced from biological or chemical agents. BULLET 1 - Example - Biscuits contain baking powder making them light and porous. BULLET 2 � The formation of gas is usually result of heating. Air - Incorporated during mixing Steam - Produced by water ingredient CO2 - Baking powder, baking soda, and yeast produce carbon dioxide. Did you know that chemical leaveners, such as baking powder and soda, will only yield carbon dioxide when an alkali reacts with an acid. This fact explains the reason why so many recipes that call for baking soda have some type of acid added to the recipe. As an example, a recipe that calls for baking soda may contain orange juice, vanilla, cream of tarter or lemon juice (these are all considered acids). You won�t necessarily see this in recipes that call for baking powder because it does contain an acid in its contents. So next time you are out of baking powder and you have a recipe calling for it, use baking soda and add some sort of acid. The presence of a leavener causes a flour mixture to rise. Flour mixtures can rise from either the physical help of air and steam or by carbon dioxide gas produced from biological or chemical agents. BULLET 1 - Example - Biscuits contain baking powder making them light and porous. BULLET 2 � The formation of gas is usually result of heating. Air - Incorporated during mixing Steam - Produced by water ingredient CO2 - Baking powder, baking soda, and yeast produce carbon dioxide. Did you know that chemical leaveners, such as baking powder and soda, will only yield carbon dioxide when an alkali reacts with an acid. This fact explains the reason why so many recipes that call for baking soda have some type of acid added to the recipe. As an example, a recipe that calls for baking soda may contain orange juice, vanilla, cream of tarter or lemon juice (these are all considered acids). You won�t necessarily see this in recipes that call for baking powder because it does contain an acid in its contents. So next time you are out of baking powder and you have a recipe calling for it, use baking soda and add some sort of acid.

10. This ingredient interferes with gluten development increasing the tenderness of the product. Scroll down for the answer. Answer: C. FatScroll down for the answer. Answer: C. Fat

11. Fat Interferes with gluten development increasing tenderness of product Contributes to flavor & richness Adds flakiness Acts as a resistor to staling Increases volume BULLET 1 - Fat helps prevent the over-development of gluten. Fat �shortens� the gluten strands thus tenderizing the product. For this reason, fat is often referred to as shortening. Visualize fat free bread rolls; they are much harder than rolls containing fat because of the decreased fat content and the longer gluten strands. Too much fat (over 20 percent of the flour�s weight) can produce a lower volume in a product because of an insufficient gluten structure. Throughout the semester, you will learn which types of fat function most optimally in different products. As an example, oil coats flour too thoroughly and prevents adequate gluten development so is not the primary fat used in baked products. In addition, biscuits are usually made with hydrogenated shortening to shorten the gluten strands and contribute to the high quality characteristic of flakiness. BULLET 1 - Fat helps prevent the over-development of gluten. Fat �shortens� the gluten strands thus tenderizing the product. For this reason, fat is often referred to as shortening. Visualize fat free bread rolls; they are much harder than rolls containing fat because of the decreased fat content and the longer gluten strands. Too much fat (over 20 percent of the flour�s weight) can produce a lower volume in a product because of an insufficient gluten structure. Throughout the semester, you will learn which types of fat function most optimally in different products. As an example, oil coats flour too thoroughly and prevents adequate gluten development so is not the primary fat used in baked products. In addition, biscuits are usually made with hydrogenated shortening to shorten the gluten strands and contribute to the high quality characteristic of flakiness.

12. What is the ingredient that activates the leavening agent? Scroll down for the answer: Answer: A. Water ingredientScroll down for the answer: Answer: A. Water ingredient

13. Water Ingredient Usually milk Contributes to browning by the Maillard reaction Hydrates protein/starch Activates leavening agent Disperses other ingredients BULLET 1 � Improves overall quality of baked good. Find out why milk is not a necessary ingredient, but a recommended one on page 425 of your text. Maillard reaction � The reaction between a sugar and a protein resulting in the formation of brown complexes. BULLET 2 - Liquids assist in gelatinizing the starch and allows for the formation of gluten. BULLET 3 - Example - The baking powder in your biscuit mix will be activated by the milk and carbon dioxide will be released. In addition, yeast is also activated by the liquid ingredient and provides steam for leavening. Have you ever added too much or too little liquid to a recipe? Most likely if you added excess liquid to a recipe, the result was a very moist baked item with low volume. Too little liquid could have possible produced a dry baked product that had low volume and staled quickly. BULLET 1 � Improves overall quality of baked good. Find out why milk is not a necessary ingredient, but a recommended one on page 425 of your text. Maillard reaction � The reaction between a sugar and a protein resulting in the formation of brown complexes. BULLET 2 - Liquids assist in gelatinizing the starch and allows for the formation of gluten. BULLET 3 - Example - The baking powder in your biscuit mix will be activated by the milk and carbon dioxide will be released. In addition, yeast is also activated by the liquid ingredient and provides steam for leavening. Have you ever added too much or too little liquid to a recipe? Most likely if you added excess liquid to a recipe, the result was a very moist baked item with low volume. Too little liquid could have possible produced a dry baked product that had low volume and staled quickly.

14. This ingredient acts as an emulsifier in baked products. Scroll down for the answer. Answer: B. EggScroll down for the answer. Answer: B. Egg

15. Functions of Eggs Contributes color and flavor Contributes nutritive value Provides structure by means of coagulation Acts as an emulsifier Leavening agent (example: egg foams) BULLET 1 � Did you know you can enhance the appearance of many baked goods by combing an egg white and a small amount of sugar and then brushing the mixture on top of the unbaked product, then baking. This will create a shiny glaze. BULLET 2 - Eggs are a good source of complete protein and vitamins A, D, E & K. Eggs have received a �bad wrap� in the past because of their cholesterol content. However, eggs are dispersed throughout the entire recipe of products thus decreasing the contribution of cholesterol per serving eaten. In addition, the American Heart Association states that eggs eaten in moderation (four times a week or less) can be part of a healthy diet. BULLET 3 - The proteins coagulate (clot or harden) and as a result gives the product structure. (Example - The stirring and baking of muffins causes both the protein in the egg and flour to coagulate.) BULLET 4 - Emulsifier = Agent that acts as a bridge between two immiscible agents (can not mix) and allows an emulsion (a liquid dispersed in another liquid with which it is usually incapable of being mixed) to form. Example - The egg yolk will allow the oil in your muffins batter to mix with the fat in the mix. Example - Salad dressings are also emulsions. This will be discussed in late lessons. BULLET 5 - Example - Air is incorporated in the folding of egg whites creating a foam such as with meringues. In addition, the eggs� liquid turns to steam when heated. Food for thought: Not all baked good require eggs, but can you guess what might happen if too much or too little egg was added to a recipe? Click to the next slide to find the answer. BULLET 1 � Did you know you can enhance the appearance of many baked goods by combing an egg white and a small amount of sugar and then brushing the mixture on top of the unbaked product, then baking. This will create a shiny glaze. BULLET 2 - Eggs are a good source of complete protein and vitamins A, D, E & K. Eggs have received a �bad wrap� in the past because of their cholesterol content. However, eggs are dispersed throughout the entire recipe of products thus decreasing the contribution of cholesterol per serving eaten. In addition, the American Heart Association states that eggs eaten in moderation (four times a week or less) can be part of a healthy diet. BULLET 3 - The proteins coagulate (clot or harden) and as a result gives the product structure. (Example - The stirring and baking of muffins causes both the protein in the egg and flour to coagulate.) BULLET 4 - Emulsifier = Agent that acts as a bridge between two immiscible agents (can not mix) and allows an emulsion (a liquid dispersed in another liquid with which it is usually incapable of being mixed) to form. Example - The egg yolk will allow the oil in your muffins batter to mix with the fat in the mix. Example - Salad dressings are also emulsions. This will be discussed in late lessons. BULLET 5 - Example - Air is incorporated in the folding of egg whites creating a foam such as with meringues. In addition, the eggs� liquid turns to steam when heated. Food for thought: Not all baked good require eggs, but can you guess what might happen if too much or too little egg was added to a recipe? Click to the next slide to find the answer.

16. Influence of eggs on volume and texture of loaf bread Too much egg would result in a tough, rubbery texture in the baked product because of the excess protein coagulation. Too little egg would decrease the volume of the product and cause the structural strength of the product to be decreased.Too much egg would result in a tough, rubbery texture in the baked product because of the excess protein coagulation. Too little egg would decrease the volume of the product and cause the structural strength of the product to be decreased.

17. What ingredient aids in browning and provides tenderness? Scroll down for the answer. Answer: B. sugarScroll down for the answer. Answer: B. sugar

18. Functions of Sugar Flavor Aids in browning Tenderness/Moisture Increases volume cakes & cookies by the incorporation of air into fat during creaming(mixture of fat & sugar) Raises temperature at which gelatinization & coagulation occur giving gluten more time to stretch BULLET 2 - Visualize the batter of cookie dough unbaked. First you would dip your finger into batter (which violates some food safety rules, but I have to admit, I did it as a child too?) that was a very light brown color. After the cookies were baked, they were a darker brown. This browning occurs because of the Maillard reaction. BULLET 3 - Sugar also interferes with gluten development contributing to the tenderness of the product. In addition, sugar is water-retaining, also known as hygroscopic thus helping to delay staling and keeping product moist. BULLET 2 - Visualize the batter of cookie dough unbaked. First you would dip your finger into batter (which violates some food safety rules, but I have to admit, I did it as a child too?) that was a very light brown color. After the cookies were baked, they were a darker brown. This browning occurs because of the Maillard reaction. BULLET 3 - Sugar also interferes with gluten development contributing to the tenderness of the product. In addition, sugar is water-retaining, also known as hygroscopic thus helping to delay staling and keeping product moist.

19. True or FalseSalt is essential in most baked goods. True B. False Scroll down for the answer and the functions of salt. Answer: False Functions of Salt 1. Primarily contributes flavor 2. Only essential in yeast breads. Salt controls the rate at which yeast grows. If the rate weren�t controlled, the dough would become sticky. Salt can help in firming the dough by adjusting the solubility and swelling capacity of gluten. This function is seen more often in yeast breads.Scroll down for the answer and the functions of salt. Answer: False Functions of Salt 1. Primarily contributes flavor 2. Only essential in yeast breads. Salt controls the rate at which yeast grows. If the rate weren�t controlled, the dough would become sticky. Salt can help in firming the dough by adjusting the solubility and swelling capacity of gluten. This function is seen more often in yeast breads.