1. Section 27-2
Bakeshop Ingredients

2. Wheat Flour Wheat Flour: The main ingredient in making baked goods.
Gluten: A firm, elastic substance that affects the texture of baked products.
Bread Flour: High in protein; produces a chewy, firm texture and a fine crumb.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

3. Wheat Flour (continued)
Cake Flour: Lowest in protein; produces a soft, tender product and a fine, white crumb.
Pastry Flour: Moderate protein; used in pie dough, cookies, and quick breads.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

4. Liquids
Water: Most common liquid; necessary for gluten development; adjusts temperature of products.
Milk and Cream: Protein, fat, and sugar of milk improve flavor and texture of baked goods; dried milk solids are sometimes used.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

5. Liquids (continued)
Buttermilk, Yogurt, and Sour Cream: Contain live bacteria that convert milk sugar into acid.
Heavy Cream: High fat content; used to tenderize baked goods.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

6. Fats
Fats: Tenderize the baked product and add flavor, moisture, browning, flakiness, and leavening.
Shortening: A solid fat.
Hydrogenation: The process of making oils solid by the addition of hydrogen.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

7. Fats
Vegetable Shortening: Purified oils that have been hydrogenated; less likely to become rancid.
Emulsified Shortening: Shortening that contains emulsifiers; also called high-ratio shortening because a high ratio of water and sugar can be added.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

8. Fats (continued)
Oil: Fats extracted from plants; liquid at room temperature; neutral in flavor; blend easily and can coat more strands of gluten causing products to be more tender.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

9. Fats (continued)
Butter: Use unsalted butter; butter is only 80% fat, so product is less tender.
Margarine: Lower in saturated fat but less flavorful than butter.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

10. Sugars & Sweeteners Create a golden-brown color. Stabilize mixtures.
Provide food for yeast.
Retain moisture for longer shelf life.
Tenderize baked products.
Serve as a base for making icings.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

11. Refined Sugars & Sweeteners
Molasses.
Brown Sugar.
Turbinado Sugar.
Coarse Sugar.
Granulated Sugar.
Confectioners’ Sugar.
Superfine Sugar.
Corn Syrup.
Maple Syrup.
Honey.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

12. Eggs Eggs: Second most important ingredient in baked products.
Shell Eggs: Fresh eggs are purchased in flats of 30 eggs.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

13. Eggs (continued)
Egg Products: Liquid frozen eggs, dried eggs, and liquid refrigerated eggs; can be purchased as whole eggs, egg whites, or egg yolks.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

14. Eggs (continued) Functions of Eggs: Structure Emulsification Aeration
Flavor
Color
©2002 Glencoe/McGraw-Hill, Culinary Essentials

15. Leavening Agents
A substance that causes baked goods to rise by introducing carbon dioxide or other gases into the mixture.
Air.
Steam.
Baking Soda.
Baking Powder.
Yeast.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

16. Yeast Compressed: Moist and must be refrigerated.
Dry Active: Moisture removed and must be reactivated in liquid between 100-110F then added to dry ingredients.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

17. Yeast (continued)
Quick-Rise Dry: Called instant yeast; similar to dry active yeast; added to dry ingredient, activated by 100º-110ºF water.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

18. Salt
Enhances the product through its own flavor and brings out the flavor of other ingredients.
Acts on gluten to create texture.
Controls fermentation.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

19. Flavorings Extracts: Liquid flavorings that contain alcohol.
Spices: Adds flavor, color, and aroma. (See Fig on page 622.)
©2002 Glencoe/McGraw-Hill, Culinary Essentials

20. Chocolate & Cocoa Add body, bulk, and a unique color and flavor.
Unsweetened Chocolate.
Semisweet Chocolate.
Liquid Chocolate.
Cocoa Powder.
Dutch-Process Cocoa Powder.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

21. Additives & Nuts
Additives: Used to color, thicken, provide texture, and replace fat in baked products. (See Fig on page 625.)
Nuts: Used to provide flavor, texture, and color in baked products. (See Fig on page 626.)
©2002 Glencoe/McGraw-Hill, Culinary Essentials

22. Mixing Batters & Doughs
Batters: Equal parts of liquid and dry ingredients; usually are easy to pour.
Doughs: Contain less liquid than batters, making it easy to work with your hands; may be stiff enough to cut into shapes.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

23. Mixing Batters & Doughs (continued)
Beating: Agitating vigorously to add air or develop gluten.
Blending: Mixing or folding ingredients until evenly combined.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

24. Mixing Batters & Doughs (continued)
Creaming: Vigorously combining fat and sugar to add air.
Cut in: Mixing solid fat with dry ingredients until lumps of desired size remain.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

25. Mixing Batters & Doughs (continued)
Folding: Gently adding light, airy ingredients to heavier ingredients by using a smooth circular movement.
Kneading: Working dough by hand or with a dough hook to develop gluten and evenly distribute ingredients.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

26. Mixing Batters & Doughs (continued)
Sifting: Passing dry ingredients through a wire mesh.
Stirring: Gently blending ingredients until they are combined.
Whipping: Vigorously beating ingredients to add air.
©2002 Glencoe/McGraw-Hill, Culinary Essentials