Bakeshop Ingredients

1. 4 Bakeshop Ingredients

2. Chapter Objectives • After studying this chapter, you will be able to: • identify the types of flours and discuss the importance of gluten. • identify different types of sweeteners. • identify different types of fats. • understand milk and dairy products. continued on next slide

3. Chapter Objectives • After studying this chapter, you will be able to: • identify and understand the importance of eggs in baking. • identify and understand the importance of thickeners in baking. • identify a variety of fruits. continued on next slide

4. Chapter Objectives • After studying this chapter, you will be able to: • understand how to purchase and store fruits appropriate for your needs. • understand the function of bakeshop flavoring ingredients.

5. Flours • Produced when grain kernels are ground to powder • Grains are grasses that bear edible seeds. • Wheat flour is the most important ingredient in the bakeshop.

6. Function of Flours in the Bakeshop • Provide bulk and structure to baked goods • Thicken liquids in items such as custards and pie fillings • Prevent foods from sticking

7. Producing Wheat Flour • Milling reduces wheat kernels to its component parts. • Bran • Endosperm • Germ

8. Figure 4.1 Wheat

9. Composition of Wheat Flour • Consist of five nutrients: • Fat (<1%) • Minerals (<1%) • Moisture (<15%) • Starches (63-77%) • Proteins (6-18%) • Enzymes, proteins in flour, are important for flour performance in yeast bread. continued on next slide

10. Composition of Wheat Flour • Gums • primarily pentosans • another component of the carbohydrates in flour • 2-3% • absorb up to 10 times their weight in water

11. Table 4.1 Wheat Classes

12. Types of Flour • Among the primary types of wheat flour: • Cake flour • Pastry flour • All-purpose flour • Artisan bread flour • Bread flour continued on next slide

13. Types of Flour • Among the primary types of wheat flour: • Whole-wheat • High-gluten flour • Durum flour • Vital wheat gluten

14. Table 4.2 Protein Content of Flours

15. Specialty Flours • Among the types of flour used in the bake shop are the following specialty flours: • Whole-wheat flour • Wheat germ • Vital wheat gluten

16. Nonwheat or Composite Flours • Rye flour • Cornmeal • Oats • Rice flour

17. Sugars and Sweeteners • Carbohydrates that: • provide flavor and color to baked goods • tenderize products by weakening gluten strands • provide food for yeasts • serve as preservatives • act as creaming or foaming agents to assist with leavening

18. Sugars • Classified as either: • Simple or single • Complex or double

19. Forms of Sugars and Sweeteners • Turbinado • Sanding • Granulated • Brown • Superfine or castor • Powdered or confectioner's • Fructose

20. Liquid Sweeteners • Achieve the same benefit as sugar except for leavening • May be hygrocospic (water-attracting)

21. Forms of Liquid Sweeteners • Corn syrup • Glucose • Invert sugar • Honey • Malt • Maple syrup • Molasses

22. Sugar Syrups • Sugar can be incorporated in its dry form or when liquefied into a syrup. continued on next slide

23. Sugar Syrups • Sugar syrups take two forms: • Simple syrups • Mixtures of sugar and water • Cooked syrups • Made of melted sugar cooked until it reaches a specific temperature • The syrup's density (concentration) is dictated by the purpose.

24. Table 4.4 Stages of Cooked Sugar

25. Fats • Butter, lard, margarine, shortening and oil. • With proper mixing, fat particles are evenly distributed, causing fat and liquid to emulsify.

26. Function of Fats • Provide flavor and color to baked goods • Add moisture and richness • Assist with leavening • Help extend a product's shelf life • Shorten gluten strands, producing tender baked goods

27. Types of Fats • Butter • Fatty substance produced by agitating cream • Contains at least 80% milkfat • May or may not contain salt continued on next slide

28. Types of Fats • Butter • Many forms • Salted butter • European-style butter • Whipped butter • Clarified butter continued on next slide

29. Types of Fats • Lard is rendered pork fat. • Margarine is manufactured from animal or vegetable oil. • Oil may be extracted from a variety of plants. • Unlike butter or solid fats, oil blends thoroughly into a mixture.

30. Fats are Shortenings • Any fat is a shortening and tenderizes the product. • Hydrogenation process hardens liquid fats. • Consumption of excess trans fats, a byproduct of hydrogenation, is a risk factor for diseases.

31. Milk and Dairy Products • Provide texture, flavor, volume and color to baked goods • Add nutritional value • Contribute to browning as well as softness in the crust and structure of baked items

32. Milk Safety • Highly perishable, milk is an excellent breeding ground for bacteria. • Pasteurization destroys pathogenic bacteria.

33. Forms of Milk • Whole • Evaporated • Sweetened condensed • Dry milk powder

34. Cream • Cream is rich milk containing at least 18% fat. • Half-and-half • Light cream, coffee cream and table cream • Whipping cream • Heavy cream • Clotted cream

35. Cultured Dairy Products • Cultured dairy products are produced by adding specific bacteria to fluid dairy products. • Buttermilk • Sour cream • Crème fraîche • Yogurt

36. Cheese • Cheese is milk protein coagulated and then separated (whey from curd). • One of the oldest and most widely known foods to man, cheese comes in various forms.

37. Fresh Cheese • Fresh cheeses used in the bakeshop include: • Cream cheese • Farmer's, baker's and quark • Mascarpone • Ricotta

38. Eggs • Flavor, leaven and thicken items • Bind ingredients in batters, coatings and doughs • Enrich and tenderize yeast breads • Extend the shelf life of some baked goods

39. Parts of an Egg • Yolk is the bright yellow portion containing most of the minerals and vitamins and all the fat. • Albumen, or egg white, is clear, containing half the protein. • Chalazae cords anchor the yolk in place.

40. Figure 4.2 An Egg

41. Table 4.7 Egg Grades

42. Egg Safety • Eggs are TCS foods. • Cook products containing whole eggs above 145°F (63°C). • Chill products containing eggs over an ice bath and keep at 40°F (4°C) or below. • Use pasteurized eggs in products that will not be cooked such as meringue or ice cream base.

43. Thickeners • Absorb moisture to thicken liquids • Starch, pectin or vegetable gums • Trap liquids in a protein structure • Gelatin • Starches, gelatin and vegetable gums are thickening agents.

44. Starches • Cornstarch • Waxy maise • Arrowroot • Tapioca

45. Gelatin • Gelatin is a thickener derived from collagen. • Granulated • Sheet or leaf

46. Gums • Vegetable gums bind water to thicken liquids. • Pectin

47. Fruits • Add flavor, moisture, texture, body and taste to baked goods • Are organs developed from the ovary of a flowering plant containing one or more seeds • Are a perfect snack food and a key ingredient in the pastry chef's pantry

48. Hybrids and Varieties • Hybrids • Crossbreeding fruits from different species • A unique product results • Varieties • Breeding fruits from the same species • Results in a fruit with the best qualities of both parent fruit

49. Berries • Small, juicy fruits that grow on vines and bushes worldwide

50. Berries • Thin-skinned with many tiny seeds, they must ripen on the vine: • Blackberries • Blueberries • Cranberries • Currants • Raspberries • Strawberries