1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Two Unit 3 The Basics: Grains, Water, Salt, and Yeast

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved The Basic Ingredients All breads are generally made with the same basic four ingredients: Grains Water Salt Yeast

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Grains Used for Bread Baking Wheat – Primary flour production grain, classified by: Growing season – winter or spring Bran color – red or white Kernel softness Corn – Used as meal or flour Oats – Used as bran or flour Rice – Used as flour Potatoes – Not a grain, but used as a carbohydrate source

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Types of Wheat Flour Wheat flours are classified as: Bread flour High-gluten flour Clear flour Cake flour Pastry flour Cookie flour Flours may be treated as: Enriched flour Bleached flour Malted flour Bromated flour

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Components and Grades of Wheat Flour Wheat flours are made up of: Starch Proteins – glutenin and gliadin Grades of flour Soft wheat flour Cake flour Pastry flour Cookie flour All-purpose flour

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Other Types of Flours Rye flour Grades – dark, medium and light Pumpernickel – dark/course from entire kernel Corn Meal/Corn flour Oat Bran/Oat flour Rice flour Potato

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Yeast – The Basics Fungus, needing moisture, food, warmth, and air to survive Critical to the fermentation process – converting carbohydrates to alcohol and carbon dioxide Types: Wet yeast Active dry yeast Instant active dry yeast

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Basic baking ingredients – grains/flour, water, salt, and yeast Not all flours are equal Flour is made up of starch and protein Proteins form glutens, which provide structure to breads Water contributes to the moistness, texture, and “mouth feel” to breads Salt is used to flavor and control the yeast activity Yeast is required for fermentation, which makes breads rise