Bakeshop Basics 8.1. Ingredients CategoryExamples Strengtheners Flour, eggs, milk powder...

Bakeshop Basics8.1

IngredientsCategory Examples

Strengtheners Flour, eggs, milk powder

Fats/Shortening Butter, oils

Sweeteners Sugars, syrups

Flavorings Vanilla, nuts

Leaveners Baking powder, Baking soda, yeast, steam, air (chemical, organic, physical)

Thickeners Cornstarch, flour, eggs

Liquids Water, milk, cream, eggs, honey, molasses, butter

Additives Food coloring

Strengtheners• Provide stability ensuring baked items don’t collapse

once removed from oven

• Includes:• Flour several types…later• Egg proteins (whites & yolk)• Dry milk powder

Fats/Shortenings• Contribute moistness, flavor, tenderness, and keeps

baked goods fresh longer

• Lipids ‘shorten’ doughs by coating them, preventing water absorption and structure formation

• Fats that are rubbed or rolled in create flakiness, when creamed result in a smooth, soft, cake-like texture

• Shortening is 100% fat; butter 85%

• Emulsifiers (high ratio) mono & diglycerides increase fat dispersion in a batter, allowing for a higher ratio of water and sugar to flour, producing a moister, more tender, finer crumb cake

Sweeteners• Add flavor and color, Browning, Caramelization

• Tenderizes by interfering with gluten formation, protein coagulation, and starch gelatinization: delaying formation of structure

• Moistens because of its hygroscopic nature

• Contributes to aeration

Leaveners- Process• Allow products to rise (leaven)

“As gases expand from the heat of the oven, the force from these expanding gases pushes on the wet flexible cell walls causing them to stretch. As long as structure builders stretch without excessive breaking, volume increases. When baked goods are removed from the oven, gases contract back to their original volume. Products with strong structure retain their shape. Those with weak structure-like soufflés and underbaked cakes-shrink in size as the gases contract.”

-Figoni, Paula, “How Baking Works”. Wiley 2004

Leaveners- Categories• Leavening agents by type:• Air • Steam• Carbon dioxide (alcohol, ammonoia)

• Leavening agents by methods:• Physical• Organic (Biological)• Chemical

Leaveners Ingredients -Physical

Steam (water vapor)• Forms when water, milk, eggs-any moisture containing

ingredient is heated• Can expand to occupy over 1600 times more space than

water• All baked goods rely on steam for at least some of their

leavening• Also discuss bread crust & choux pastry

Leaveners Ingredients -Physical

Air

• Added by physical means:• Foaming method: whipped egg whites, angel food/sponge

• Creaming method: beat ingredients (fat & sugar) until soft, smooth and creamy, homogeneous, not separated, and without particles (sugar)

• whipping, sifting, folding, kneading, stirring • Small air bubbles added during mixing stage are “seed” cells.

During baking steam and carbon dioxide migrate to seed cells, enlarging them

• No new air cells are created

Leaveners Ingredients- Organic (Biological)Yeast

• Microscopic fungus, breaks down sugars and carbohydrates (if amylase is present) during fermentation , giving it the energy to reproduce and waste CO2 and alcohol. The carbon dioxide leavens and the almost equal amount of alcohol evaporates and expands during early stages of baking, adding to “oven spring”.

• Fermentation also produces flavor: preferments/starter

Leaveners Ingredients- Organic (Biological)Yeast: Factors affecting fermentation

• Temperature:

• Amount of Salt• Retards yeast fermentation

• 1.8-2.5% (BP) is generally used

32-34°F. Dormant

50°F. Beginning activity

60-70°F. Slow activity

70-95°F. Optimum activity

100-120°F. Reducing activity

138-140°F. Yeast die


• Sugar amount• Small quantities ≤ 5% (BP) increase yeast activities

• Large quantities ≥ 10% (BP) slow fermentation• Sweet doughs often use a sponge, allowing for fermentation,

adding sugar with rest of ingredients, or using osmotolerant yeast.

• Sugar type• Sucrose, glucose, fructose are fermented quickly

• Maltose is fermented slowly

• Lactose is not fermented at all


• pH• Optimum is 4-6

• Above and below fermentation slows (as yeast ferments it produces acids that lower it to that range

• Antimicrobial agents• Can slow or stop fermentation– calcium proprionate, cinnamon

• Yeast amount• The more yeast the faster the fermentation

Leaveners Ingredients- Organic (Biological)Yeast: Type

• Fresh Compressed• Moist cake or block, 30% yeast

• Refrigerate up to 2 weeks, wrapped in plastic

• Frozen, 3-4 months

• Light grayish color

• Do not use if dark, dry, or off aroma

• Dissolve in twice its weight 100°F. water


• Dry Active• Spray-dried to <10% moisture

• Harsh treatment, 25% dead cells

• Glutathione, detrimental to quality of dough

• Dissolve in 4x weight 105-110° water

• Use about half (.4) as much as compressed

• Once opened, shelf life or a couple months, longer if refrigerated or frozen


• Instant• Can (and should) be directly added to dough

• Gentler method, more live yeast

• More vigorous than compressed or dry active

• Best for shorter fermentation

• Use a 0.25-0.33% as much as compressed

• Initial dough temperature should be between 70-95°F

• Shelf life unopened- 1 year, refrigerate several months or freeze

Chemical Leaveners

• Baking Soda: Sodium bicarbonate: NaHCO3

• Alkaline, base

• Releases carbon dioxide CO2 when both acid and moisture are present

• Must be baked at once to prevent leavening loss

• Common acids used• Buttermilk, sour cream, lemon juice, honey, molasses, fresh fruit

Chemical Leaveners

• Baking Powder: mixture of baking soda and one or more acids generally cream of tartar NA2SO4 and sodium aluminum sulfate Al2[SO4]3 (SAS) or monocalcium phosphate CAH4[PO4]2 (MCP)• Single acting: not often used, only needs moisture for reaction

• Double acting: most common, reacts with moisture and provides a secondary reaction with heat

• Baking Ammonia: provides a rapid release in dry, large surface area products (crackers)

More on Chemical Leavening

• As baking soda comes in contact with an acid such as sour cream, thousands of tiny bubbles (CO2) are released. When heated the bubbles expand, causing the product to rise.

• Baking powder, which already has the acid, produces CO2 when combined with water. Double Acting baking powder releases CO2 a second time under the influence of heat.

CHEMICAL LEAVENING WEIGHT

Ounce per cup

Ounce per tsp.

Gram per tsp.

Cream of Tartar 5.1 .1058 3.0

Baking Powder 6.9 .1437 4.07

Baking Soda 8.4 .1750 4.96

CHEMICAL LEAVENING

GUIDLINES FOR FLOUR

For 1 cup/4.4 oz./125 g. flour Volume Weight Ratio (FW) Volume Weight

Baking Powder

1 tsp. 4 g. 48:1 (2%) 32:1 (3.2%)

Baking Soda ¼ tsp. 1.25 g. 192:1 (.5%)

100:1 (1%)

SINGLE ACTING BAKING POWDER FORMULA For 1

tsp.Volume Ratio

WeightRatio

Cream of Tartar

½ tsp. 2 12

Baking Soda ¼ tsp. 1 10Cornstarch ¼ tsp. 1 5Note: best if baked within a couple minutes of mixing.

SELF-RISING FLOUR FORMULA Volume Weight % to Flour Volume Weight

Flour1 cup

4.4 oz.(125 g.)

- -

Baking Powder

1.5 tsp..215 oz.

(6 g.)3.1% FW

4.88% FW

Salt, table

.5 tsp.107 oz.

(3 g.)1% FW

2.43% FW

For low-protein Southern: substitute 33% cake flour.

Baking Soda Amounts for Common Acids

Use ½ teaspoon baking soda for:

1 cup Buttermilk, yogurt, sour cream

¾ cup Brown sugar, molasses, honey

½ cup Cocoa powder (not Dutch-process)

1 ½ tea. Cream of tartar

1 tea. Lemon juice, vinegar

Rule of Thumb

CHEMICAL LEAVENING TYPE/PROPERTIES

Leavening Acid % CO2 released

Activation Temp. °F

Mix Bench Bake

Cream of Tartar 70 Min. 30

Monocalcium phosphate (MCP) 60 0 40

Anhydrous monocalcium phosphate (AMCP) 15

35 50

Sodium aluminum pyrophosphate (SAPP) 28 8 64

Sodium aluminum sulfate (SAS) 0 0 100

Sodium aluminum phosphate (SALP) 22 9 69

Dimagnesium phosphate (DMP) 0 0 100 100-104

Dicalcium phosphate dehydrate (DCPD) 0 0 100 104-111

Glucono-delta-lactone (GDL) 25 40 35 135-140

Leavening Acid 70 Min. 30

Thickeners• Include:• Gelatin• Flour• Arrowroot• Cornstarch• Eggs

• Thickeners combined with stirring process determine the consistency of the finished product • Crème anglaise (sauce) → custard (free standing)

Thickeners• Can thicken by adding thicker ingredients- or reducing

• Thickening occurs when water and other molecules in a product move around more slowly

• More often we thicken when we add ingredients that:• Cause molecules to entangle: protein coagulation, eggs,

custard• Cause water to be trapped inside starch granules:

flour/cornstarch, sauce/pie• Cause air bubbles in foams or fat droplets in emulsions to

slow water movement: whipped cream, mayo• Prevent water from moving around at all: gelatin

Thickeners• Some agents both thicken or gel depending on amount• Gelatin, cornstarch, pectin

• Others only thicken• Guar gum, gum arabic, waxy maize starch

STARCH THICKENING 1 quart liquid

Volume(Tbsp.)

Weight(oz.)

% to liquid by weight

Flour (1.0) -thin 5.45 1.5 4.6875-medium 7.27 2.0 6.25-thick 10.9 3.0 9.375Arrowroot (.5)

-thin 2.73 .75 2.343-medium 3.64 1 3.125-thick 5.45 1.5 4.6875Cornstarch (.5)

-thin 2.73 .75 2.343-medium 3.64 1 3.125-thick 5.45 1.5 4.6875Potato Starch (.2)

-thin .706 .3 .9375-medium .941 .4 1.25-thick 1.41 .6 1.875Rice Flour (.6)

-thin 2.57 .9 2.8125-medium 3.43 1.2 3.75-thick

5.14 1.8 5.625

Tapioca, flour (.4)

-thin 2.28 .6 1.875-medium 3.05 .8 2.5-thick 4.57 1.2 3.75Tapioca, quick (.4)

-thin 1.41 .6 1.875-medium 1.88 .8 2.5-thick 2.82 1.2 3.75

GELATIN VOLUME/WEIGHT EQUIVALENTSPowderVOLUME WEIGHT

Gram Ounce1 Cup 144.6 5.11 Tbsp. 9 .3181 tsp. 3 .106½ tsp. 1.5 .053¼ tsp. .75 .026⅛ tsp. .38 .013¼ oz. envelope 7 .25Sheet/LeafVOLUME WEIGHT

Gram Ounce1 Sheet 3 (avg., see

market forms).1

9.4 Sheets 28.35 1.0

GELATIN HYDRATION & MELTING Gelatin WaterPowder 1 part 5 PartSheet 1 part Enough to

submerge.Sheets absorb5x weight in water.

Convert from powder to sheet in recipe: calculate water absorbed by sheet (5:1), add more water if called for.Convert from sheet to powder in recipe: calculate sheet weight, multiply by 5 for water.MELT to 130°F. for optimum gelling properties. Do not allow solution to boil.Hydrating in solutions with high concentrations of sugar, salt or dairy will increase hydration time.

Flavorings• Affects flavor and color

• Cocoa (more in chocolate section)

• Spices• Cinnamon, nutmeg, mace, cloves, ginger, caraway,

cardamom, allspice, anise, poppy seed

• Salt

• Extracts• Flavorful oils taken from ingredients such as vanilla, lemon,

almond• Measure accurately so as not to overwhelm finished

product

Flavorings• Flavor profile

• Top notes: smells that provide instant impact, volatile flavors are main sources of top notes, fresh fruit and sour aromas

• Middle notes: follow top, evaporate slowly, satisfying, caramelized, cooked fruit, egg, cream

• Background/base notes: heaviest, long lasting richness

• Aftertaste/finish: lingers, basic tastes

Flavorings-TypesHerbs & Spice

• High amounts of volatile oils (essential oils)• Not usually thought of as spices: citrus peel, coffee beans,

vanilla pods

Processed Flavorings

• Extracts• Infused with alcohol

• Liqueurs

• Flavor Compounds & Bases• Pureed fruit, chocolate, ground nuts

Flavorings-TypesProcessed Flavors, cont.

• Flavor Oils• Pressed, very concentrated

• Flavor Emulsions• Flavor oils dissolved in water with starch or gum

• Died and Encapsulated Flavorings• Vanilla powder

• Artificial Flavorings

VANILLA VARIETIESBourbon-Madagascar

Uses Bourbon method. Vanillin 2.4%Full bodied, fruity, rummy, buttery. Long finish.95% of vanilla sold.

India Bourbon type. Vanillin 2.0%Close to Bourbon-Madagascar in quality. Thicker.

Indonesian Vanillin 2.75% (Java)Spotty quality.

Mexican Vanillin 2.0% (Extra, Superior and Buena, other 1.75%)Sweet, spicy.

Tahitian Vanillin 1.35%Floral, very aromatic., licorice.Quick, up front flavor

Uganda Bourbon typeVanillin 2.2%

VANILLA GRADESGrade A(Gourmet)

≥5.5”.No dents, splits, tears, blemishes.Dark brown to black.25-35% moisture.

Grade B(Extract)

4-5.5”.Minor dents, splits, tears, blemishes.Dark brown to black.15-25% moisture.

Grade C(Industrial)

≤4”.Major dents, splits, tears, blemishes.Light brown to black.Could have <15% moisture

Quality factors to look for: ≥2% Vanillin. ≥5.5” long, with uniform thickness. 25-30% moisture. Color: dark brown to black. Aroma: pleasant, deep.

VANILLA WEIGHT/VOLUMEMarket Form Weight per Cup/Tbsp. Pound Ounce Gram Substitution NotesExtract .5 8 226.8 1 Tbsp. extract = 1 Tbsp.+ Powder

= 1 Tbsp. paste.03125 .5 14.2Ground .2142 3.43 97.2

.0133 .2142 6.1Paste Powder Weight per Each/Inch Bean, whole, gourmet,25-35% moisture6-8” length

3.75 g. – 4.50 g. 2” bean = 1 tsp extract1 bean (6”) = 1 Tbsp. extract1 bean (6”) = 1 Tbsp.+ powder1 bean (6”) = 1 Tbsp. paste1 bean (6”) = 1 g. = ½ tsp. seeds

.55 g. - .65 g.

Bean, whole, extract,15-25% moisture4-6” length

2.85 g. – 3.25 g.

.55 g. - .65 g.

VANILLA APPLICATIONSItem % Extract (single fold)

Baked Goods, vanilla flavor

.5

Baked Goods, enrich other flavor

.25

Cheesecake .125Confectionary, cream center

.5 (3 fold)

Confectionary, enrich other flavor

.25 (3 fold)

Custard 2Frosting .5Ice Cream 3Pudding .5FormulasVanilla Extract 8 parts alcohol, 80

proof : 1 part bean. 1 tsp. alcohol : 1 inch bean.

Vanilla Sugar 1 part bean : 64 parts sugar.

1 bean : 1 cup sugar for 1 week

LiquidsProvides moisture and allows gluten to properly develop

• Milk• Provides flavor, nutritional value and texture• Helps to provide a fine even crumb• Aids in coagulation of egg proteins (custard)

Kernel

FLOUR GRADESGrade Notes

Patent Made from center of endosperm

- Extra Short / Fancy 40-60 extraction Lower ash, lower protein

- First Patent 60-70 extraction- Short Patent 70-80 extraction- Medium Patent 80-90 extraction- Long Patent 90-95 extraction

Higher ash, higher protein (closer to bran)

FLOUR GRADESRye Low protein

Strong flavor- Light 75% extraction

Blend up to 40 %- Medium 87% extraction

Blend up to 30%- Dark 100% extraction

Blend up to 20%

Clear By-product of patent extraction

- Fancy From soft wheat often used for pastry flour

- First Clear From hard wheat often blended with rye or whole wheat

Excellent absorption tolerance

- Second Clear Low grade Very dark, high ash

Straight 100 % extractionStuffed Straight Straight with clear added

Reliable absorption tolerance

FLOUR CHARACTERISTICSAll-purpose (cont.) Also referred to as H&R (Hotel and

Restaurant) Often bleached, malted and

enriched Used for a wide range of products

(rolls, quick breads, biscuits, cookies, pastries)

Self-rising All-purpose with chemical leavener added

See chemical leavener section for formula

Whole wheat pastry flour

9%-10% protein Used for non-yeast baked goods

(cookie, batter, quick bread, cake)

PastryPatent

8%-10% protein Soft wheat, low protein Used for cookie, pie, pastry

CakePatent

6.5%-9% protein Soft wheat, extra short or fancy

patent (high starch) Often bleached (whiteness, water

absorption) Used for cake, hi-ratio cake, biscuits

FLOUR CHARACTERISTICSFlour CharacteristicsClear 13%-16% protein

Darker color Often used to carry rye

High-glutenPatent

12.5%-14.5% protein Used for yeast-raised baked goods

(pizza, bagel, hearth bread, hard rolls)

Usually hard red spring wheatWhole wheat 11%-16% protein

Contains germ and bran (shorter shelf life)

Hard/soft, red/white varities available

Substitute up to 40% without volume loss

BreadPatentArtisan11.5-12.5Higher ash

10.5%-13.5% protein Usually hard wheat patent containing

malted barley Used for bread, rolls, croissants,

sweet yeast doughs

All-purposePatent

8%-12% protein Usually blend of hard/soft wheat

(exceptions: King Arthur, hard; White Lilly, soft

Function of Flour• Structure (toughens)• Gluten as in yeast breads, pie crust, crisp cookies• Starch (gelatinization) as in cakes, pastry cream, pie fillings

• Absorbs Water (drier)• Binds ingredients together

• Contributes Flavor• Mild, slightly nutty

• Contributes Color• Nut brown to stark white

• Adds Nutritional Value• Complex carbs, vitamins, minerals and proteins

Note on Absorption Value• In bread dough, starch holds ½ the water, and proteins

about ⅓

• However, proteins hold 2x their weight in water, while starch holds ¼ to½ its weight

• Protein is a better predictor of absorption• Except chlorine bleached (cake), a process which allows for

greater absorption, as does the finer grind

The Baking Process- Effects of Heat• Gases Form: air, steam, carbon dioxide. Expanding when heated

• Gases Trapped: within a streachable network of egg or gluten proteins

• Starches Gelatinize: at approximately 140°F. starch granules absorb up to 10x their weight, expanding, and contributing to structure

• Proteins Coagulate: at about 160°F., the gluten, dairy and egg proteins provide structure

• Fats Melt: steam is released, and fat droplets dispersed, coating starch granules moistening and tenderizing

The Baking Process- Effects of Heat• Water Evaporates: steam leavens, batters start to dry out

starting from outside

• Sugars Caramelize: above 320°F. adding flavor and color

• Caryover Baking: products continue to bake once out of oven.

• Staling: change in a baked good’s texture caused by moisture loss and starch retrogradation• Rapidly at about 40°F.• Do not refrigerate baked goods unless containing TCS

Baking Math

Baker’s Percentage• Standardized recipes for bakery products are called formulas

• Proportions for each ingredient are given in percentages• A percentage is part of a whole

• When using Baker’s Percentage, flour is always 100%• All other ingredients are calculated in relation to the flour

Weight of Ingredient ÷ (Weight of Flour x 100 percent) = Percent of ingredient

Basic Bread

% Ingredient Weight 100 Flour, bread 10 #3.75 Oil, neutral 6 oz.1.25 Salt, D. Kosher 2 oz.60 Water 6 #1.5 Yeast, instant 2.5 oz.166.5 16.5625

40% Whole Wheat Bread

% Ingredient Weight 60 Flour, bread 6 #40 Flour, whole wheat 4 #3.75 Oil, neutral 6 oz.1.25 Salt, D. Kosher 2 oz.60 Water 6 #1.5 Yeast, instant 2.5 oz.166.5 16.5625

BAKING MATH

Baker’s Percentage Flour = 100%

Calculate IP(Ingredient Percent)

IW / TFWIngredient Weight / Total Flour Weight

Calculate IWIngredient Weight

IP x TFWIngredient Percent x Total Flour Weight

Calculate TFWTotal Flour Weight

TW / TPTotal Weight / Total Percent

Convert to New Yield: change Total Percentage to decimal. Divide Desired Yield by Total Percentage (decimal) to get New Flour Weight.

NFW = DY ÷ TP

Bakeshop Basics 8.1. Ingredients CategoryExamples Strengtheners Flour, eggs, milk powder...

Documents

Transcript of Bakeshop Basics 8.1. Ingredients CategoryExamples Strengtheners Flour, eggs, milk powder...