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Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

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1 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

2 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Wheat Flour Wheat flour is the most important ingredient in the bakeshop. In baked products, wheat flour provides: Structure Thickening Nutritive value Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

3 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Wheat Varieties 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

4 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Wheat Varieties 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 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

5 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Composition of Wheat 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

6 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Flour Grades 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

7 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Composition of Flour 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

8 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Types of Patent Flour Bread flour Cake flour High gluten flour Pastry flour Bread flour Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cake flour Pastry flour

9 4 Ingredients Hand Test for Flour Strength
Small bakeries keep three white flours on hand. You should be able to identify them by sight and touch. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

10 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Other Wheat Flours All purpose flour Durum flour Self rising flour Whole wheat flour Bran flour Cracked wheat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Whole wheat flour

11 4 Ingredients Other Flours, Meals, Starches Rye Corn Spelt Oats
Buckwheat Soy Rice Starches Cornstarch Waxy maize Instant Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

12 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Sugars 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

13 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Sugars 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

14 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Sugars 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

15 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Types of Sugars 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). Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

16 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Types of Sugars 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

17 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Syrups 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

18 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Fats 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

19 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Fats 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

20 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Milk and Milk Products 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

21 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Eggs Functions of eggs in baking: Structure Emulsifying fats and liquids Leavening Shortening action Moisture Flavor Color Nutritive value Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

22 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Composition of Eggs Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

23 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Composition of Eggs 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

24 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Market Form of Eggs Fresh Frozen Dried Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Courtesy of USDA.

25 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Egg Sizes 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) Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

26 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Leavening Agents Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

27 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Yeasts 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. 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 © 2013 by John Wiley & Sons, Inc. All Rights Reserved

28 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Types of Yeast 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

29 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Chemical Leaveners 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

30 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Air 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

31 4 Ingredients Methods of Incorporating Air
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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

32 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Steam 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

33 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Gelling Agents Gelatin is a water-soluble protein extracted from animal connective tissue. Two forms available for bakeshop: Powdered Leaf gelatin, sheet gelatin Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

34 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Gelling Agents 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

35 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Gelling Agents 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

36 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Fruits and Nuts Nuts commonly used in bakeshop: Almonds Brazil nuts Cashews Hazelnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Macadamia nuts Pecans Pine nuts Pistachios Walnuts

37 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Nut Products Almond paste Kernel paste Macaroon paste Marzipan Praline paste Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

38 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Chocolate and Cocoa 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

39 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Chocolate and Cocoa 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

40 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients Chocolate and Cocoa 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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

41 4 Ingredients Salt, Spices, and Flavorings Salt:
Strengthens gluten structure and makes it more stretchable. Inhibits yeast growth. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

42 4 Ingredients Salt, Spices, and Flavorings
Spices are plant or vegetable substances used to flavor foods. The most important spices and seeds in the bakeshop are: Allspice Anise Caraway Cardamom Cinnamon Cloves Ginger Mace Nutmeg Poppy seeds Sesame seeds Zest of lemon and orange Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

43 4 Ingredients Salt, Spices, and Flavorings
Vanilla is the most important flavoring in the pastry shop: Vanilla beans Vanilla extract Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

44 4 Ingredients Salt, Spices, and Flavorings
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. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

45 4 Ingredients Salt, Spices, and Flavorings
Two categories of flavorings: Natural Artificial Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

46 4 Ingredients Salt, Spices, and Flavorings 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). Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved


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