Ch04 Ingredients

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  • Copyright 2013 by John Wiley & Sons, Inc. All Rights ReservedIngredients4

  • Wheat FlourCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Wheat flour is the most important ingredient in the bakeshop.In baked products, wheat flour provides:StructureThickeningNutritive valueIngredients

  • Wheat VarietiesCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Hard 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.Ingredients

  • Wheat VarietiesCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4The six principal classes of wheat grown in North America are:Hard red winterHard red springHard whiteSoft whiteSoft red winterDurumIngredients

  • Composition of WheatCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Bran 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.Ingredients

  • Flour GradesCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Patent flourClear flourStraight 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.Ingredients

  • Composition of FlourCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Starch: 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.Ingredients

  • Types of Patent FlourCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Bread flourCake flourHigh gluten flourPastry flourBread flourCake flourPastry flourIngredients

  • Hand Test for Flour StrengthCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Small bakeries keep three white flours on hand. You should be able to identify them by sight and touch.Ingredients

  • Other Wheat FloursCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4All purpose flourDurum flourSelf rising flourWhole wheat flourBran flourCracked wheatWhole wheat flourIngredients

  • Other Flours, Meals, StarchesCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4RyeCornSpeltOatsBuckwheatSoyRiceStarchesCornstarchWaxy maizeInstantIngredients

  • SugarsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Add 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.Ingredients

  • SugarsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4The 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.Ingredients

  • SugarsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4When 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.Ingredients

  • Types of SugarsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Granulated sugars include:Regular granulated sugar.Very fine sugars called caster sugar.Sanding sugars (coarse sugar used for coating).Pearl sugar (also called sugar nibs).Ingredients

  • Types of SugarsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Powdered sugar or Confectioners 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.Ingredients

  • SyrupsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Syrups 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.Ingredients

  • FatsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4The 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.Ingredients

  • FatsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Shortenings: 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.Ingredients

  • Milk and Milk ProductsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4The 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.Ingredients

  • EggsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Functions of eggs in baking:StructureEmulsifying fats and liquidsLeaveningShortening actionMoistureFlavorColorNutritive valueIngredients

  • Composition of EggsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Ingredients

  • Composition of EggsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4A 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.Ingredients

  • Market Form of EggsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Fresh

    FrozenDriedCourtesy of USDA.Ingredients

  • Egg SizesCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4One whole egg = 1.67 oz. (47 g)One egg white = 1 oz. (28 g)One yolk = 0.67 oz. (19 g)9 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)Ingredients

  • Leavening AgentsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture.Ingredients

  • YeastsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Fermentation 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.Ingredients

    Temperature34F (1C)Inactive (storage temperature)60-70F (15-20C)Slow action70-90F (20-32C)Best growth (fermentation and proofing temperatures for bread doughs)Above 100F (38C)Reaction slows140F (60C)Yeast is killed

  • Types of YeastCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Fresh 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.Ingredients

  • Chemical LeavenersCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Baking 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.Ingredients

  • AirCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Air 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.Ingredients

  • Methods of Incorporating AirCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Creaming: the process of beating fat and sugar together to incorporate air.Foaming: the process of beating eggs, with or without sugar, to incorporate air.Ingredients

  • SteamCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4When 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.Ingredients

  • Gelling AgentsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Gelatin is a water-soluble protein extracted from animal connective tissue.Two forms available for bakeshop:PowderedLeaf gelatin, sheet gelatinIngredients

  • Gelling AgentsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Using 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.Ingredients

  • Gelling AgentsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Pectin 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.Ingredients

  • Fruits and NutsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Nuts commonly used in bakeshop:AlmondsBrazil nutsCashewsHazelnutsMacadamia nutsPecansPine nutsPistachiosWalnutsIngredients

  • Nut ProductsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Almond pasteKernel pasteMacaroon pasteMarzipanPraline pasteIngredients

  • Chocolate and CocoaCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Chocolate 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.Ingredients

  • Chocolate and CocoaCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Unsweetened 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.Ingredients

  • Chocolate and CocoaCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Cocoa 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.Ingredients

  • Salt, Spices, and FlavoringsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Salt:Strengthens gluten structure and makes it more stretchable.Inhibits yeast growth.Ingredients

  • Salt, Spices, and FlavoringsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4AllspiceAniseCarawayCardamomCinnamonClovesGingerMaceNutmegPoppy seedsSesame seedsZest of lemon and orangeSpices are plant or vegetable substances used to flavor foods. The most important spices and seeds in the bakeshop are:Ingredients

  • Salt, Spices, and FlavoringsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Vanilla is the most important flavoring in the pastry shop:Vanilla beansVanilla extractIngredients

  • Salt, Spices, and FlavoringsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Extracts 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.Ingredients

  • Salt, Spices, and FlavoringsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4Two categories of flavorings:NaturalArtificialIngredients

  • Salt, Spices, and FlavoringsCopyright 2013 by John Wiley & Sons, Inc. All Rights Reserved4AlcoholsAlcoholic 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).Ingredients

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