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Transcript of Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Wheat flour is the most important...
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Wheat flour is the most important ingredient in the bakeshop.
• In baked products, wheat flour provides:• Structure• Thickening• Nutritive value
Wheat Flour
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong flours.
• Strong flours are used to make breads and yeast products.
• Soft wheats are used to produce weak flours often used in cakes, cookies, and pastries.
Wheat Varieties
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
The six principal classes of wheat grown in North America are:
• Hard red winter• Hard red spring• Hard white• Soft white• Soft red winter• Durum
Wheat Varieties
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Bran is the hard outer covering of the kernel. It is present in whole wheat flour and is high in fiber, B vitamins, fat, protein, and minerals.
• Germ is the part of the kernel that becomes a new wheat plant if sprouted. It is high in protein, vitamins, minerals, and fat.
• Endosperm is the white, starchy part of the kernel that remains when the bran and germ are removed.
Composition of Wheat
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Chapter 4Ingredients
• Patent flour• Clear flour• Straight flour
Extraction refers to the amount of flour milled from a given amount of grain. It is expressed as a percentage of the total amount of grain.
Flour Grades
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Chapter 4Ingredients
• Starch: white flour consists of about 68-76% starch.
• Protein: 6 to 18% of white flour is protein. Glutenin and gliadin are 80% of that protein.
• Moisture: 11 to 14%• Gums: pentosans 2 to 3%• Fats: 1% • Ash: mineral content of flour 0.3 to 1.5%• Pigments: carotenoids, orange-yellow.
Composition of Flour
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Bread flour• Cake flour• High gluten flour• Pastry flour
Types of Patent Flour
Bread flour
Cake flour Pastry flour
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Chapter 4Ingredients
• Small bakeries keep three white flours on hand. You should be able to identify them by sight and touch.
Hand Test for Flour Strength
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Chapter 4Ingredients
• All purpose flour• Durum flour• Self rising flour• Whole wheat flour• Bran flour• Cracked wheat
Other Wheat Flours
Whole wheat flour
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Chapter 4Ingredients
• Rye• Corn• Spelt• Oats• Buckwheat• Soy• Rice• Starches
• Cornstarch• Waxy maize• Instant
Other Flours, Meals, Starches
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Add sweetness and flavor.• Create tenderness and fineness of texture.• Give crust color.• Increase keeping qualities.• Act as a creaming agent with fats.• Act as a foaming agent with eggs.• Provide food for yeast.
Sugars
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
The chemical name for sugar obtained from sugar cane or sugar beets is sucrose.
• Lactose is the sugar found in milk.• Maltose is the malt sugar.• Fructose is the simple sugar found in fruit.
Sugars
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Chapter 4Ingredients
When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal parts of two simple sugars, dextrose, and levulose. Equal parts of dextrose and levulose is called invert sugar.
Sugars
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Granulated sugars include:• Regular granulated sugar.• Very fine sugars called caster sugar.• Sanding sugars (coarse sugar used for coating).• Pearl sugar (also called sugar nibs).
Types of Sugars
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Chapter 4Ingredients
• Powdered sugar or Confectioner’s sugar: ground to a fine powder and mixed with a small amount of starch to prevent caking.
• Dehydrated fondant: a dried form of fondant icing.• Brown sugar: contains varying amounts of caramel,
molasses, and other impurities.• Demerara sugar: a crystalline
brown sugar.• Non-Nutritive sweeteners-sugar
substitutes.
Types of Sugars
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Chapter 4Ingredients
Syrups consist of one or more types of sugar dissolved in water.
• Simple syrup: dissolved sucrose in water.• Molasses: concentrated sugarcane syrup.• Glucose Corn Syrup: manufactured from cornstarch.• Honey.• Malt syrup: extracted from barley.
Syrups
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Chapter 4Ingredients
The major function of fats in baked items are:
• To tenderize gluten.• To add moistness and richness.• To increase keeping quality.• To add flavor.• To assist in leavening when used as a creaming
agent.• To add flakiness.
Fats
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Chapter 4Ingredients
• Shortenings: any of a group of solid fats, usually white and tasteless, that are especially formulated for baking (shortens gluten strands).
• High ratio shortenings: devised for use in making cake batters that contain a high ratio of sugar.
• High Ratio Liquid Shortenings.• Butter: Adds flavor and melts in the mouth at body
temperature.• Margarine: manufactured from various
animal and vegetable fats plus flavoring, emulsifiers, and coloring.
• Oils.• Lard: rendered fat from hogs.
Fats
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Chapter 4Ingredients
The functions of milk in baked products are:• The water content in milk enables gluten
development.• Adds texture.• Adds flavor.• Provides crust color.• Provides keeping quality.• Provides nutritive value.
Milk and Milk Products
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
Funtions of eggs in baking:• Structure• Emulsifying fats and liquids• Leavening• Shortening action• Moisture• Flavor• Color• Nutritive value
Eggs
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Chapter 4Ingredients
Composition of Eggs
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
A whole egg consists of:• Yolk: High in fat and protein, contains iron and
vitamins.• White: primarily albumin protein.• Shell: porous and allows egg to lose moisture and
absorb odors and flavors.• Chalazae: holds yolk in center.• Membrane.• Air cell.
Composition of Eggs
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Chapter 4Ingredients
• Fresh
• Frozen• Dried
Market Form of Eggs
Grade AA Grade A Grade B
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Chapter 4Ingredients
• One whole egg = 1.67 oz. (47 g)• One egg white = 1 oz. (28 g)• One yolk = 0.67 oz. (19 g)• 9½ whole eggs = 1 lb. (21 whole eggs = 1 kg)• 16 whites = 1 lb. (36 whites = 1 kg)• 24 yolks = 1 lb. (53 yolks = 1 kg)
Egg Sizes
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Chapter 4Ingredients
Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening Agents
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Chapter 4Ingredients
• Fermentation is the process by which yeast acts on sugars and changes them into carbon dioxide.
• Yeast is a living organism. It is sensitive to temperature.
Yeast
Temperature
34°F (1°C) Inactive (storage temperature)
60°-70°F (15°-20°C)
Slow action
70°-90°F (20°-32°C)
Best growth (fermentation and proofing temperatures for bread doughs)
Above 100°F (38°C)
Reaction slows
140°F (60°C) Yeast is killed
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
• Fresh or compressed yeast: moist and perishable, and is preferred by professionals.
It must be refrigerated as it only lasts 2 weeks.
• Active dry yeast: a dry, granular form of yeast. It requires rehydration.
• Instant dry yeast: dry granular form of yeast but does not require rehydration. Contains
little dead yeast so produces gases much quicker than active dry yeast.
Types of Yeast
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Chapter 4Ingredients
• Baking Soda (sodium bicarbonate): if moisture and an acid are present, soda releases carbon dioxide gas.
• Baking Powder: a mixture of baking soda plus one or more acids.
• Double-acting baking powder has two acids that release gases with moisture and heat.
• Baking ammonia: a mixture of ammonium carbonate, ammonium bicarbonate, and ammonium carbamate.
Chemical Leaveners
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Chapter 4Ingredients
• Air is incorporated into all doughs and batters during mixing.
• The formation of air cells is important even in products leavened by yeast or baking powder because the air cells collect and hold the leavening gases.
Air
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Chapter 4Ingredients
• Creaming: the process of beating fat and sugar together to incorporate air.
• Foaming: the process of beating eggs, with or without sugar, to incorporate air.
Methods of Incorporating Air
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Chapter 4Ingredients
• When water turns to steam, it expands to 1100 times its original volume.
• Because all baked products contain some moisture, steam is an important leavening agent.
Steam
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Chapter 4Ingredients
• Gelatin is a water-soluble protein extracted from animal connective tissue.
• Two forms available for bakeshop:1. Powdered
2. Leaf gelatin, sheet gelatin
Gelling Agents
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Chapter 4Ingredients
Using gelatin in formulas:• Soften gelatin in water or other liquid. It absorbs 5
times its weight in water (blooming).• Softened gelatin is added to hot ingredients or is
heated with other ingredients until it dissolves.• The mixture is chilled until it sets.
Gelling Agents
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
Pectin is a vegetable gum that can absorb a great deal of water and is used for thickening or gelling liquids.
• Pectin is extracted from fruits and used to thicken or gel fruit preserves, jams, and jellies.
• In order for pectin to gel, high sugar content and an acid are necessary.
Gelling Agents
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Chapter 4Ingredients
Nuts commonly used in bakeshop:
Fruits and Nuts
Almonds Brazil nuts Cashews Hazelnuts
Macadamia nuts Pecans Pine nuts Pistachios Walnuts
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Chapter 4Ingredients
• Almond paste• Kernel paste• Macaroon paste• Marzipan• Praline paste
Nut Products
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Chapter 4Ingredients
Chocolate and cocoa are derived from cocoa or cacao beans. The beans are fermented, roasted, and ground, yielding chocolate liquor, which contains cocoa butter.
• Cocoa is the dry powder that remains after part of the cocoa butter is removed from the chocolate liquor.
• Dutch process cocoa is processed with an alkali to make it darker and more easily dissolved in liquids.
Chocolate and Cocoa
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Chapter 4Ingredients
• Unsweetened chocolate is straight chocolate liquor.
• Sweet chocolate is bitter chocolate with the addition of sugar and cocoa butter.
• Milk chocolate is sweet chocolate to which milk solids have been added.
• Cocoa Butter is the fat pressed out of the chocolate liquor.
• White chocolate is made of cocoa butter, sugar, and milk solids. Technically, it should not be called chocolate because it does not contain cocoa solids.
Chocolate and Cocoa
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Chapter 4Ingredients
Cocoa contains starch, which absorbs moisture (drier) in a batter. When adding cocoa to a formula, use the rule of thumb:
• Reduce the flour by 3/8 (37.5%) of the weight of cocoa added.
Chocolate and Cocoa
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 4Ingredients
Salt:• Strengthens gluten structure and makes it more
stretchable.• Inhibits yeast growth.
Salt, Spices, and Flavorings
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AllspiceAniseCarawayCardamomCinnamoncloves
GingerMace NutmegPoppy seedsSesame seedsZest of lemon and
orange
Chapter 4Ingredients
Spices are plant or vegetable substances used to flavor foods. The most important spices and seeds in the bakeshop are:
Salt, Spices, and Flavorings
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Chapter 4Ingredients
Vanilla is the most important flavoring in the pastry shop:
• Vanilla beans• Vanilla extract
Salt, Spices, and Flavorings
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Chapter 4Ingredients
• Extracts are flavorful oils and other substances dissolved in alcohol.
• Emulsions are flavorful oils mixed with water with the aid of emulsifiers such as vegetable gums.
Salt, Spices, and Flavorings
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Chapter 4Ingredients
Two categories of flavorings:• Natural• Artificial
Salt, Spices, and Flavorings
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Chapter 4Ingredients
Alcohols• Alcoholic beverages are useful flavoring
ingredients in the pastry shop.• Sweet alcohols and liqueurs (e.g., cassis, orange).• Non-sweet alcohols (e.g., rum, cognac).• Wines (e.g., Marsala, Madeira).
Salt, Spices, and Flavorings