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Bakeshop Ingredients

On Baking 3 rd edition. Sarah R. Labensky, Priscilla Martel and Eddy Van Damme. Bakeshop Ingredients. Chapter 4. Chapter Overview. After studying this chapter, you will be able to: identify different types of flours, sweeteners and fats understand gluten and its importance in the bakeshop

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Bakeshop Ingredients

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  1. On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van Damme Bakeshop Ingredients Chapter 4

  2. Chapter Overview • After studying this chapter, you will be able to: • identify different types of flours, sweeteners and fats • understand gluten and its importance in the bakeshop • identify a variety of fruits • understand how to purchase and store fruits appropriate for your needs • understand the function of many bakeshop ingredients

  3. Flours • Are produced when grain kernels are ground to powder. Grains are grasses that bear edible seeds. • Provide bulk and structure to baked goods. • Wheat flour is the most important ingredient in the bakeshop.

  4. Producing Wheat Flour • Milling wheat kernels • Bran • Endosperm • Germ

  5. Parts of the Wheat Kernel

  6. Composition of Wheat Flour • Consist of five nutrients: • Fat (<1%) • Minerals (<1%) • Moisture (<15%) • Starches (63-77%) • Gums ( 2-3%) • Proteins (6-18%) • Enzymes, proteins in flour, important for flour performance in yeast bread

  7. Classification of Wheat • Winter wheat • Spring Wheat

  8. Types of Flour • Among the primary types of wheat flour: Cake flour Pastry flour All-purpose flour Artisan bread flour Bread flour Whole-wheat High-gluten flour Durum flour Vital wheat gluten

  9. Protein Content of Flours

  10. Specialty Flours • Among the types of flour used in the bake shop are the following specialty flours: • Whole-wheat flour and wheat germ • Nonwheat or composite flours such as: • Rye flour • Cornmeal • Oats • Rice flour

  11. Sugars and Sweeteners • Are carbohydrates that: • Provide flavor and color and tenderize • Provide food for yeasts • Serve as preservatives and act as creaming or foaming agents • Sugars are classified as either: • Simple or single • Complex or double

  12. Sugars and Sweeteners • They come in many forms: • Turbinado • Sanding • Granulated • Brown • Superfine or castor • Powdered or confectioner’s • Fructose

  13. Liquid Sweeteners • Achieve the same benefit as sugar except for leavening • May be hygrocospic (water-attracting) • Corn syrup • Glucose • Invert sugar • Honey • Malt • Maple syrup • Molasses

  14. Sugar Syrups • Sugar is a key ingredient in the bakeshop. • It can be incorporated in its dry form or when liquefied into a syrup. • 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.

  15. Stages of Cooked Sugar

  16. Fats • Butter, lard, margarine, shortening and oil. • They provide color, add moisture and richness. • They also assist with leavening, help extend shelf life and produce tender baked goods. • With proper mixing fat particles are distributed evenly causing fat and liquid to emulsify.

  17. Types of Fats • Butter is the fatty substance produced by agitating cream. • It contains at least 80% milkfat and may or may not contain salt. • It comes in many forms: • Salted butter • European-style butter • Whipped butter • Clarified butter

  18. Types of Fats (cont.) • 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 • Any fat is a shortening and tenderizes the product. • Hydrogenation process hardens liquid fats • Consumption of excess trans fats, a by product of hydrogenation, is a risk factor for diseases

  19. Milk and Dairy Products • Provide texture, flavor, volume, color and nutritional value for cooked or baked items. • Highly perishable, milk is an excellent breeding ground for bacteria. • Pasteurization destroys pathogenic bacteria • Milk can be: • Whole • Evaporated • Sweetened condensed • Dry milk powder

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

  21. 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. • Fresh cheeses used in the bakeshop include: • Cream • Farmer’s, baker’s and quark • Mascarpone • Ricotta

  22. Eggs • Eggs leaven, flavor, thicken, enrich and tenderize yeast and extend shelf life of some baked goods. • 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.

  23. Composition of an Egg

  24. Egg Grades

  25. Egg Safety • Eggs are PHF/TTC foods • Cook products containing w2hole eggs above 145F (63C). • Chill products containing eggs over an ice bath and keep at 40F (4C) or below. • Use pasteurized eggs in products that will not be cooked such as meringue or ice cream base.

  26. Thickeners • Starches are thickening agents • Cornstarch and waxy maise • Arrowroot • Tapioca • Gelatins are thickeners derived from collagen • Granulated • Sheet or leaf • Vegetable gums bind water to thicken liquids • Pectin

  27. 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

  28. 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

  29. Berries • Small, juicy fruits that grow on vines and bushes worldwide • Thin skinned with many tiny seeds, they must ripen on the vine • Blackberries • Blueberries • Cranberries • Currants • Raspberries • Strawberries

  30. Citrus • Thick bitter rind, with colored skin known as zest • Flesh is segmented and juicy, acidic and aromatic with flavors ranging from bitter to tart to sweet • Citron • Grapefruits • Kumquats • Lemons • Limes • Oranges • Tangerines • Yuzu

  31. Exotics • Improved transportation has increased availability of exotics • Figs • Gooseberries • Guava • Lychees • Persimmons • Pomegranates • Prickly pears • Rhubarb • Star fruits

  32. Grapes • Are the single largest fruit crop in the world, owing to wine making. • Are berries that grow on vines in large clusters and are classified by color • Red flame grapes • Thompson seedless grapes • Concord • Ribier • Emperor

  33. Melons • Members of the gourd family, they can be divided into two groups: • Sweet (cantaloupes and honeydew) • Watermelons • Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh. • Watermelons have thick, dark green rind surrounding crispy, watery flesh.

  34. Pomes • Tree fruits with thin skin and firm flesh surrounding many small seeds • Quince • Apples • Pears

  35. Apple Varieties

  36. Pear Varieties

  37. Stone Fruits • Are drupes, related to the almond • Have thin skins, soft flesh and one woody stone, or pit. • Are fragile, easily bruised, difficult to transport and have a short shelf life. • Apricots • Cherries • Peaches and nectarines • Plums

  38. Tropicals • Native to hot, tropical or subtropical regions, now readily available • All can be eaten fresh, without cooking • Bananas • Dates • Kiwis • Mangoes • Papayas • Passion fruits • Pineapples

  39. Purchasing Fresh Fruit • Grading is based on size, uniformity of shape, color and texture as well as absence of defects. • Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic. • Ripening can be delayed by chilling. • Ripening can be accelerated with exposure to ethylene gas or those fruits that emit it.

  40. Purchasing and Storing Preserved Fruit • Several techniques or processes extend the shelf life of fruits in essentially fresh form • They are: • Irradiation • Acidulation • Canning • Freezing • Drying

  41. Flavorings • Are used to give baked goods, creams and confections their characteristic flavors • Salt • Emulsions, extracts (such as vanilla), flavoring compounds • Chocolate • Coffee and tea • Herbs and spices • Nuts • Alcoholic beverages

  42. Herbs and Spices

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