Managing Allergies in Baking
Expert-defined terms from the Certificate in Baking for the Elderly course at London School of Planning and Management. Free to read, free to share, paired with a professional course.
Acid Reflux #
a condition that occurs when stomach acid flows back up into the esophagus, causing symptoms such as heartburn and discomfort, which can be exacerbated by certain foods, including some baked goods, especially those containing citric acid or yeast. Related terms: gastroesophageal reflux disease, heartburn, indigestion.
Active Dry Yeast #
a type of yeast that is commonly used in baking, which needs to be activated before use by mixing it with warm water, sugar, and flour to produce carbon dioxide and cause dough to rise. Related terms: instant yeast, rapid rise yeast, bread yeast.
Additives #
substances added to food products, including baked goods, to enhance their texture, flavor, or appearance, such as preservatives, emulsifiers, and colorings. Related terms: food additives, e-numbers, processing aids.
Allergen #
a substance that can cause an allergic reaction, such as peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soy, which are common ingredients in baked goods and can be hazardous to individuals with allergies. Related terms: allergy, intolerance, sensitivity.
Allergy #
an overreaction of the immune system to a specific substance, such as a food or ingredient, which can cause a range of symptoms from mild discomfort to life-threatening reactions, and requires specialized management and treatment in baking for the elderly. Related terms: intolerance, sensitivity, anaphylaxis.
Anaphylaxis #
a severe and potentially life-threatening allergic reaction that requires immediate medical attention, which can be caused by common ingredients in baked goods, such as peanuts or tree nuts, and necessitates emergency response and treatment. Related terms: allergy, shock, epinephrine.
Anti #
Caking Agents: substances added to powdered ingredients, such as flour or sugar, to prevent them from becoming lumpy or caking together, and to improve their flow and texture in baking. Related terms: silicon dioxide, starch, calcium silicate.
Artificial Sweeteners #
substances used as alternatives to sugar in baking, which can be calorie-free or low-calorie, such as aspartame, sucralose, or saccharin, and are commonly used in dietary products for the elderly. Related terms: sugar substitutes, non-nutritive sweeteners, low-carb diets.
Aspirator #
a device used to remove air or other gases from a container or package, such as a bag of flour or a container of yeast, to prevent spoilage and maintain freshness in baking. Related terms: vacuum sealer, gas flush, packaging equipment.
Baker's Percentage #
a method of expressing the ratio of ingredients in a recipe as a percentage of the total flour weight, which is commonly used in professional baking to ensure consistency and quality control. Related terms: recipe scaling, ingredient ratios, baking percentages.
Baking Powder #
a leavening agent commonly used in baked goods, which is a mixture of baking soda and an acid, such as cream of tartar, that releases carbon dioxide gas and causes dough to rise and expand. Related terms: baking soda, leavening agents, double-acting baking powder.
Baking Soda #
a base that is commonly used as a leavening agent in baked goods, which releases carbon dioxide gas when it comes into contact with an acid and a liquid, such as buttermilk or yogurt, and causes dough to rise and expand. Related terms: baking powder, leavening agents, natural yeast.
Bench Scraper #
a tool used to scrape and remove dough from a work surface, such as a countertop or table, and to portion and divide dough into equal pieces for shaping and baking. Related terms: dough scraper, pastry scraper, bench tool.
Blind Baking #
a technique used to bake a pie crust or tart shell without filling, which involves lining the crust with parchment paper and filling it with weights or beans to prevent it from bubbling or shrinking during baking. Related terms: pre-baking, par-baking, pie crust.
Cake Flour #
a type of flour that is milled from soft wheat and has a low protein content, which makes it ideal for baking cakes, cookies, and other sweet goods that require a tender and delicate texture. Related terms: bread flour, all-purpose flour, pastry flour.
Celiac Disease #
a chronic autoimmune disorder that causes the immune system to react to gluten, a protein found in wheat, barley, and rye, which can cause symptoms such as diarrhea, abdominal pain, and fatigue, and requires a gluten-free diet. Related terms: gluten intolerance, wheat allergy, celiac sprue.
Confectioner's Sugar #
a type of sugar that is ground into a fine powder and is commonly used to make icings, glazes, and other sweet toppings for baked goods, which can be colored or flavored to match different themes or occasions. Related terms: powdered sugar, icing sugar, confectioner's glaze.
Cross #
Contamination: the transfer of allergens or other substances from one food or surface to another, which can occur through inadequate cleaning or handling practices, and can cause allergic reactions or other health problems. Related terms: food safety, hygiene, allergen control.
Dairy #
Free: a term used to describe foods or products that do not contain any dairy ingredients, such as milk, cheese, or butter, which can be substituted with alternative ingredients such as almond milk or coconut oil. Related terms: lactose intolerance, vegan, dairy allergy.
Docking #
a technique used to create holes or indentations in dough, such as a pie crust or bread loaf, to allow steam to escape and prevent bubbling or blistering during baking. Related terms: pricking, poking, docking tool.
Egg Replacer #
a substance used to replace eggs in baking, which can be a commercial product or a natural ingredient such as flaxseed or chia seeds, and is commonly used in vegan or egg-free recipes. Related terms: egg substitute, binding agents, moisture content.
Emulsifier #
a substance used to combine two or more liquids that would not normally mix, such as oil and water, which can be a natural ingredient such as egg yolks or mustard, or a commercial product such as mono- and diglycerides. Related terms: stabilizer, thickener, emulsion.
Fermentation #
a process that occurs when yeast or bacteria feed on sugars and produce carbon dioxide gas, which causes dough to rise and expand, and can be used to make a variety of fermented foods such as bread, beer, or cheese. Related terms: yeast fermentation, bacterial fermentation, lactic acid fermentation.
Food Allergen Labeling #
a system used to label foods that contain common allergens such as peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soy, which is required by law in many countries to protect consumers with food allergies. Related terms: food labeling, allergen warning, ingredient disclosure.
Food Intolerance #
a condition that occurs when the body has difficulty digesting a particular food or ingredient, which can cause symptoms such as bloating, gas, and diarrhea, but is not an immune system reaction like an allergy. Related terms: food sensitivity, lactose intolerance, gluten intolerance.
Gluten #
a protein found in wheat, barley, and rye, which can cause an immune system reaction in individuals with celiac disease or gluten intolerance, and requires a gluten-free diet to manage. Related terms: wheat gluten, gluten intolerance, celiac disease.
Gluten #
Free: a term used to describe foods or products that do not contain any gluten, which can be made from alternative ingredients such as rice, corn, or quinoa, and is commonly used in gluten-free baking for individuals with celiac disease or gluten intolerance. Related terms: gluten intolerance, celiac disease, wheat allergy.
Hydrocolloid #
a substance that forms a gel-like texture when mixed with water, which can be used as a thickener or stabilizer in foods, such as xanthan gum or carrageenan, and is commonly used in gluten-free baking to improve texture and structure. Related terms: gum, thickener, stabilizer.
Ice Cream Maker #
a device used to churn and freeze cream or other mixtures to make ice cream, which can be a hand-cranked or electric machine, and is commonly used in commercial and home baking to make a variety of frozen desserts. Related terms: ice cream, frozen yogurt, gelato maker.
Ingredient Labeling #
a system used to list the ingredients used in a food product, which is required by law in many countries to protect consumers with food allergies or intolerances, and can include information on allergens, additives, and nutrition content. Related terms: food labeling, ingredient disclosure, nutrition facts.
Kneading #
a process used to mix and develop dough, which involves folding, stretching, and folding the dough again to create a smooth and elastic texture, and can be done by hand or using a stand mixer. Related terms: dough development, mixing, kneading technique.
Lactose Intolerance #
a condition that occurs when the body has difficulty digesting
Leavening Agents #
substances used to release carbon dioxide gas and cause dough to
Macarons #
a type of
Mille #
Feuille: a type of
Mixing #
a process used to combine
Natural Yeast #
a type of yeast that is naturally present on
Non #
Nutritive Sweeteners: substances used as alternatives to sugar in baking, which can be
Oven Thermometer #
a device used to measure the temperature of an
Pastry Brush #
a tool used to apply
Pastry Dough #
a type of dough made with
Pectin #
a substance found in
Phyllo Dough #
a type of
Piping Bag #
a tool used to
Preservatives #
substances added to food products to prevent
Proofing #
a process used to allow
Ready #
to-Use Frosting: a type of
Rolling Pin #
a tool used to
Scone #
a type of
Sourdough Starter #
a naturally occurring mixture of
Stabilizer #
a substance used to prevent
Stand Mixer #
a type of
Sugar Substitutes #
substances used as alternatives to sugar in baking, which can be
Tart Pan #
a type of
Thermometer #
a device used to measure the temperature of a
Vegan #
a term used to describe foods or products that do not contain any
Wafer #
a type of
Wheat Allergy #
an
Xanthan Gum #
a type of
Yeast #
a type of
Yeast Starter #
a naturally occurring mixture of