This is part two of a two-part series describing the functions of the main ingredients of baking. The previous article described the types of flour, eggs and sweeteners (sugars)and the purpose of each in baking.
FATS
Fats may sound like a nasty word but they play an important role, not only in baking but in our daily diet also. Depending on the form in which fat is used, they can play many roles in recipes. Fats may be added to recipes in the form of oils (such as corn and olive oil), vegetable shortening, margarine, lard and butter (my personal favorite). Fat is important in baking because it provides taste and helps to tenderize, add richness, consistency, stability, and flavor enhancement of the other ingredients. The type of fat used when baking will depend on the type of baked product you're preparing. Take for example; if you are baking pastries, then you'll want to use cold or chilled butter. When you cut the butter into the flour it forms openings in the dough. When the butter begins to heat and melt after being placed in the oven, steam is produced which causes the pastry to rise and separate into layers.
Tip: Changing the amount of fat or the type (such as using oil instead of butter or margarine) of fat in a recipe will change the end result.
YEAST
Yeast, which is nothing more than a fungus, is the core of breadmaking. It is the necessary ingredient that makes dough rise and is what initiates the fermentation process. Yeast is alive but dormant until it is activated by warm liquid. Once activated it releases carbon dioxide gas in the form of tiny bubbles. The gas is what makes dough rise. The starter recipe featured in the previous article, Amish Friendship Bread, is a very good example of yeast in action. Once the yeast is activated you'll start to see bubbles forming from the mixture. When you "feed" the starter, the yeast consumes the sugar. As a result carbon dioxide and alcohol is discharged. The fermentation helps the dough strengthen and develop gluten. There are three basic types of yeast: active dry, compressed fresh yeast and yeast starters. Most of us are more familiar with the first two types. Before the commercially available packets today, bakers used a mixture of flour, water, sugar and airborne yeast to produce starters. These yeast starters were the leavening agents used in breadmaking.
FATS
Fats may sound like a nasty word but they play an important role, not only in baking but in our daily diet also. Depending on the form in which fat is used, they can play many roles in recipes. Fats may be added to recipes in the form of oils (such as corn and olive oil), vegetable shortening, margarine, lard and butter (my personal favorite). Fat is important in baking because it provides taste and helps to tenderize, add richness, consistency, stability, and flavor enhancement of the other ingredients. The type of fat used when baking will depend on the type of baked product you're preparing. Take for example; if you are baking pastries, then you'll want to use cold or chilled butter. When you cut the butter into the flour it forms openings in the dough. When the butter begins to heat and melt after being placed in the oven, steam is produced which causes the pastry to rise and separate into layers.
Tip: Changing the amount of fat or the type (such as using oil instead of butter or margarine) of fat in a recipe will change the end result.
YEAST
Yeast, which is nothing more than a fungus, is the core of breadmaking. It is the necessary ingredient that makes dough rise and is what initiates the fermentation process. Yeast is alive but dormant until it is activated by warm liquid. Once activated it releases carbon dioxide gas in the form of tiny bubbles. The gas is what makes dough rise. The starter recipe featured in the previous article, Amish Friendship Bread, is a very good example of yeast in action. Once the yeast is activated you'll start to see bubbles forming from the mixture. When you "feed" the starter, the yeast consumes the sugar. As a result carbon dioxide and alcohol is discharged. The fermentation helps the dough strengthen and develop gluten. There are three basic types of yeast: active dry, compressed fresh yeast and yeast starters. Most of us are more familiar with the first two types. Before the commercially available packets today, bakers used a mixture of flour, water, sugar and airborne yeast to produce starters. These yeast starters were the leavening agents used in breadmaking.
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