1871 views| 0 comments
Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.
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.
JUICE from citrus or other fruits, may be used as the liquid in a recipe if water is specified. Because fruit juices are acidic, they are probably best used in baked products that have baking soda as an ingredient. HOW TO CITRUS - JUICE OR JUICING TECHNIQUES
MILK contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor.
POTATO WATER is the water that potatoes have been boiled in. As they are cooked, the potatoes release their starches into the water. It serves as a partial or full replacement for water for yeast bread and makes the loaves especially moist and helps improve texture. To make potato water, wash and peel a few potatoes. Cube them and add to pot. Cover the potato cubes with water and boil for about 20 minutes or until potatoes are soft when pierced with a fork. Remove from heat and drain potato water into a liquid measuring cup. Let cool to warm before using in your recipe. The potatoes can be mashed with a forked and added to potato bread recipes. Potato water can be refrigerated for up to 24 hours. After this time, the potato water sweetens and can spoil the taste of your bread.
WATER is usually discussed in bread making; taste, chemical composition, and mineral composition of water can affect fermentation in bread baking. Next to flour in baked foods, water is the next most important ingredient in baking. Water usually comes from a local, drinkable source, providing tap water. Upon adding water to a recipe, it hydrates the starch particles, the dough is initially formed, and it begins to hydrate the gluten proteins found in wheat flour, where gluten is formed when it is subsequently mixed.