chapter 4 bakeshop ingredients on baking© 2005 pearson education, inc. labensky et al. upper saddle...
TRANSCRIPT
Chapter 4
Bakeshop Ingredients
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Flours
• Provide bulk and structure to baked goods.
• They are 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.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Flours
• Consist of five nutrients:– Fat (<1%)– Minerals (<1%)– Moisture (<15%)– Starches (63-77%)– Proteins
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Sugars and Sweeteners
• Are carbohydrates
• Provide flavor and color and tenderize
• Provide food for yeasts
• Serve as preservatives and act as creaming or foaming agents
• Are classified as either:– Simple or single– Complex or double
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Sugars and Sweeteners
• They come in many forms:– Turbinado– Sanding– Granulated– Brown– Superfine or castor– Powdered– Fructose
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Liquid Sweeteners
• Achieve the same benefit as sugar except for leavening– Corn syrup– Glucose– Invert sugar– Honey– Malt– Maple syrup– Molasses
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Fats
• Are the general term for lard, butter, 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.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Fats
• Butter is the fatty substance produced by agitating cream.
• Butter contains at least 80% milkfat and may or may not contain salt.
• It comes in many forms:– Salted butter – European butter– Whipped butter– Clarified butter
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Fats
• Lard is rendered pork fat.
• Margarine is manufactured from animal or vegetable oil.
• Any fat is a shortening and tenderizes the product.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
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 powder
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
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
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Milk and Dairy Products
• 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
– Cream
– Farmer’s, baker’s and quark
– Mascarpone
– Ricotta
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
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.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Milk and Dairy Products
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Milk and Dairy Products
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Thickeners
• Starches are thickening agents– Cornstarch– Arrowroot– Tapioca
• Gelatins are thickeners derived from collagen– Granulated – Sheet or leaf
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Flavorings
• Are used to give baked goods, creams and confections flavors– Salt– Emulsions and extracts (vanilla)– Coffee– Chocolate– Herbs and spices– Nuts– Alcoholic beverages