Instructions: SALT

Salt is used to enhance the flavors and sweetness of other ingredients in food. If salt is omitted or reduced, other spices or flavorings in the recipe should be increased slightly. In yeast dough, salt slows yeast fermentation. Omitting or reducing the amount of salt in yeast dough can cause the dough to rise too quickly, adversely affecting the shape and flavor of bread.

LEAVENING AGENTS

Baking Soda produces gas for leavening when combined with an acidic ingredient such as vinegar, lemon juice, or molasses. The volume of quick breads, cookies, cakes, and some candies depends largely on the amount of baking soda added to the batter or dough. Reducing the amount of baking soda without replacing it with another leavening agent will reduce the volume and lightness of the finished product.

Baking powder contains baking soda and the right amount of acid to react with it. Batters made with double acting baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked.

Yeast is a living microorganism until it is destroyed by heat. As yeast grows and multiplies it gives off carbon dioxide which causes the dough to rise. Its action is affected by the addition or deletion of other ingredients such as salt and sugar. Using less yeast than specified in a recipe causes the dough to take longer to reach the desired volume in the rising stages.

FATS

Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor, as in the case of butter. In baked goods such as muffins, reducing the amount of fat in a recipe results in a tougher product because gluten develops more freely. Another tenderizing agent such as sugar can be added or increased to tenderize in place of the fat. A small amount of fat in a yeast dough helps the gluten to stretch, yielding a loaf with greater volume.

Shortening: Shortening is 100 percent fat and is solid at room temperature. It is often made of hydrogenated (solidified by adding hydrogen) vegetable oils, but sometimes contains animal fats. The flakiness of pastry comes from solid fat such as shortening or lard rolled in layers with flour. In some recipes for cookies or cake, shortening is creamed with sugar to trap air. A lighter product will result. There are emulsifiers in shortening to help emulsify shortening and liquid. This means that oil and water stay mixed together, creating an even distribution of flavors and a consistent texture in batters and dough.

Butter is made from cream and has a fat content of at least 80 percent. The remaining 20 percent is water with some milk solids. Butter imparts a good flavor without a greasy mouthfeel to baked goods because it melts at body temperature.

Margarine is made from fat or oil that is partially hydrogenated, water, milk solids, and salt. Vitamins and coloring are usually added also. The fat or oil can be of animal or vegetable origin. Margarine has the same ratio of fat to non-fat ingredients as butter (80:20), and can be used interchangeably with butter.

Reduced fat substitutes have less than 80 percent fat. These do not work the same as butter or margarine in baked goods, though some specially formulated recipes can be found on the packages of these products. Fat free margarines also are available and contain no fat. These margarines are best used as spreads.

Oil is used in some muffin, bread and cake recipes. Oil pastry is mealy rather than flaky. To substitute oil for butter or margarine, use 7/8 cup oil for 1 cup butter or margarine. If oil is used in place of a solid fat for some cake recipes, the texture will be heavier unless the sugar and egg are increased.

EGGS

Eggs serve many functions in baked goods. They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a uniform flavor and texture. If a low fat, low cholesterol baked product is desired, use 2 egg whites for 1 whole egg; the white has very little fat or cholesterol. When a recipe calls for an egg, the best size to use is a 2 oz. Grade A large egg.

LIQUIDS

Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product.

Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread.

Juice may be used as the liquid in a recipe. Because fruit juices are acidic, they are probably best used in baked products that have baking soda as an ingredient.

References:

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