01. Bakeshop ingredient (1)profesional cooking.pptx

Professional Cooking
Ninth Edition
Wayne Gisslen
Chapter 31
Bakeshop Production:
Basic Principles and Ingredients

Basic Principles of Baking (1 of 11)
Formulas And Measurement
• Bakers generally talk about
formulas rather than recipes.
• The bakeshop is much like a
chemistry laboratory.
• Both in the scientific
accuracy of all the
procedures and in the
complex reactions that take
place during mixing and
baking.
2
Copyright ©2018 John Wiley & Sons, Inc.

• Measurement
o All ingredients must be weighed.
• Accuracy of measurement is critical in the bakeshop.
o Measurement is by weight rather than by volume.
• Weight is much more accurate.
3

• Measurement
o Scaling: the baker’s term for weighing out ingredients.
o The following ingredients may be measured by volume.
• Water
• Milk
• Eggs
o They weigh 1 pound per pint or 1 kilogram per liter.
o All other liquid ingredients and all dry ingredients are
normally weighed.
4

• Baker’s Percentages
o Baker’s percentages express the amount of each ingredient used as a
percentage of the amount of flour used.
• The percentage of each ingredient is its total weight divided by the
weight of the flour, multiplied by 100 percent.
Weight of ingredient
×100% = % of ingredient
Weight of flour
• Flour is always 100 percent (if two kinds of flour are used, their total
is 100 percent).
5

• Baker’s Percentages
o The advantage of using baker’s percentages:
o The formula is easily adapted for any yield.
o Single ingredients may be varied without changing the whole
formulation.
• Remember that these numbers do not refer to the
percentage of the total yield.
• They are simply a way of expressing ingredient proportions.
o The total of these percentage numbers will always be greater than
100 percent.
6

• Selection of Ingredients
o Another basic rule of accuracy in the bakeshop is:
• Use the exact ingredients specified.
• Bakers’ formulas are balanced for specific ingredients.
• Different flours, shortenings, and other ingredients do not
function alike.
7

Mixing And Gluten Development
• What is Gluten?
o Gluten is a substance made up of proteins present in
wheat flour.
• It gives structure and strength to baked goods.
8

• What Is Gluten?
o In order for gluten to be developed:
• The proteins must first absorb water.
• Once the dough or batter is mixed or kneaded, the gluten
forms long, elastic strands.
• As the dough or batter is leavened, the strands capture
the gases in tiny pockets or cells (also known as “rising”).
• Once the product is baked, the gluten proteins coagulate
and give structure to the product.
9

• How Does the Baker Control Gluten?
o Selection of flours: Wheat flours develop gluten.
• Strong flour: Comes from hard wheat and has high protein
content.
• Weak flour: Comes from soft wheat and has low protein content.
o Shortening: Fat used in baking that shortens gluten strands.
o Liquid: The amount of water in gluten protein formula can
affect toughness (too much liquid) or tenderness (little liquid).
o Mixing methods: Mixing dough/batter develops gluten.
10

The Baking Process
• Melting of fats.
• Formation and expansion of gases.
• Killing of yeast and other microorganisms.
• Coagulation of proteins.
• Gelatinization of starches.
• Escape of water and other gases.
• Crust formation and browning.
11

Staling
• The change in texture and aroma of baked goods is due
to:
o Change in structure.
o Loss of moisture by the starch granules.
• Staling can be slowed by these techniques:
o Protecting the product from air.
o Adding moisture retainers to the formula.
o Freezing.
12

Ingredients (1 of 37)
Flours, Meals, And Starches
• White Wheat Flour
o Milled from wheat kernels after the bran and the germ are
removed.
• Wheat flour contains 63 to 73 percent starch and 7 to 15
percent protein.
• The remainder is moisture, fat, sugar, and minerals.
o Wheat flour is the source of the protein called gluten.
o Flours high in protein are called strong.
o Flours low in protein are called weak.
13

o Bread flour: A strong flour.
• Used for making breads, hard rolls, and any product that
requires high gluten.
o Cake flour: Weak or low-gluten flour made from soft
wheat.
• Used for cakes and other delicate baked goods that
require low gluten content.
14

o Pastry flour: Lower in gluten than bread flour but higher than
cake flour.
• Used for cookies, pie pastry, some sweet yeast doughs,
biscuits, and muffins.
15

• Whole Wheat Flour
o Made by grinding the entire wheat kernel, including the bran
and germ.
o The germ:
• The embryo of a new wheat plant.
• High in fat, which can become rancid.
o Because of this, whole wheat flour does not keep as well as
white flour.
16

• Rye Flour
o Does not develop much gluten.
o Breads made with it are heavy unless some hard wheat flour
is added.
o Rye flour is available in three shades:
• Light
• Medium
• Dark
o Rye meal or pumpernickel
• A coarse meal made from the whole rye grain.
17

• Other Flours
o Cornmeal
o Buckwheat flour
o Soy flour
o Potato flour
o Oat flour
o Barley flour
18

• Other Flours
o The term meal is used for products that are not as finely
ground as flour.
o All these products must normally be used in combination
with wheat flour because they do not form gluten.
19

• Starches
o Cornstarch
• Sets up almost like gelatin when cooled.
o Waxy maize and other modified starches
• Used for products that are to be frozen.
o Instant starches
• Precooked or pregelatinized.
• They thicken cold liquids without further cooking.
20

Fats
• Shortenings
o Has a tough, waxy texture.
o Small particles of the fat tend to hold their shape in a dough
or batter.
o Does not melt until a high temperature is reached.
o Regular shortening has good creaming ability.
21

Fats
• Shortenings
o Emulsified Shortening
• Used whenever the weight of sugar in a cake batter is
greater than the weight of flour.
o Puff Pastry Shortening
• Is especially formulated; for puff pastry and other doughs
that form layers.
22

Fats
• Butter and Margarine
o Characteristics:
• Hard and brittle when cold
• Soft at room temperature
• Melts easily
o Butter and margarine have two major advantages:
• Flavor
• Melting qualities
23

Fats
• Oils
o Oils are liquid fats.
o Oils used in the bakeshop are limited primarily to:
• Greasing pans and proofing bowls.
• Deep-frying doughnuts.
• Serving as a wash for some kinds of rolls.
24

Sugars
• Sugars or sweetening agents are used for the following
purposes in baking:
o To add sweetness and flavor.
o To create tenderness and fineness of texture by weakening
the gluten structure.
o To give crust color.
o To increase keeping qualities by retaining moisture.
o To act as creaming agents with fats.
25

Sugars
• Regular Refined Sugars, or Sucrose
o We customarily use the term sugar for regular refined sugars
derived from sugar cane or beets.
o The chemical name for these sugars is sucrose.
• Refined sugars are classified by the size of grains:
o Granulated sugar
o Confectioners’ or powdered sugar
26

Sugars
• Molasses and Brown Sugar
o Molasses is concentrated sugar cane juice.
• Sulfured molasses is a byproduct of sugar refining.
• Unsulfured molasses is not a byproduct but a specially
manufactured sugar product.
o Brown sugar is mostly sucrose.
• Contains varying amounts of molasses and other
impurities.
• The darker grades contain more molasses.
o Because molasses and brown sugar contain acids, they can be
used with baking soda to provide leavening.
27

Sugars
• Glucose Corn Syrup
o Corn syrup is a liquid sweetener consisting mainly of a sugar
called glucose.
• It is made by converting cornstarch into simpler sugar
compounds by the use of enzymes.
o Glucose syrup resembles corn syrup but is colorless and nearly
tasteless.
28

Sugars
• Honey
o A natural sugar syrup.
o Consists largely of glucose and fructose, plus other
compounds that give it flavor.
o Honey contains invert sugar.
o Stays smooth and resists crystallizing.
o Contains acid, which enables it to be used with baking soda as
a leavening.
29

Sugars
• Malt Syrup
o Used primarily in yeast breads.
o Serves as food for the yeast.
o Adds flavor and crust color to the breads.
30

Liquids
• Water
o Water is the basic liquid in baking, especially in breads.
o Tap water is normally suitable for most baking purposes.
• In some localities, the water may be hard, meaning it
contains many dissolved minerals.
• These minerals interfere with proper gluten development.
• In these areas, the water may have to be treated for use in
baking.
31

Liquids
• Milk and Cream
o Milk contributes to the:
• Texture
• Flavor
• Nutritional value
• Keeping quality
• Crust color of baked
goods.
o Milk products include:
• Liquid whole and
skim milk
• Buttermilk
• Dry milk solids
o Milk products include:
• Liquid whole and
skim milk
• Buttermilk
• Dry milk solids
32

Eggs
• Functions
o Eggs perform the following functions in baking:
• Structure
• Emulsification of fats
• Leavening
• Shortening action
• Moisture
• Flavor
• Nutritional value
• Color
33

Leavening Agents
• Leavening is the production or incorporation of gases in
a baked product to increase volume and to produce
shape and texture.
• These gases must be retained in the product until the
structure is set enough to hold its shape.
34

Leavening Agents
• Yeast
o Fermentation: The process by which yeast acts on
carbohydrates and changes them into carbon dioxide gas and
alcohol.
• This release of gas produces the leavening action in yeast
products.
• The alcohol evaporates completely during and
immediately after baking.
35

Leavening Agents
• Yeast
o Yeast is a microscopic plant. As a living organism, it is sensitive
to temperatures.
• 34 degrees Fahrenheit (1 degree Celsius): inactive; storage
temperature.
• 60 degrees Fahrenheit–70 degrees Fahrenheit (15 degree
Celsius–20 degree Celsius): slow action.
• 70 degrees Fahrenheit–90 degrees Fahrenheit (20 degree
Celsius–32 degree Celsius): best growth; proofing temperature
for bread doughs.
• Above 100 degrees Fahrenheit (38 degree Celsius): reaction
slows.
• 140 degrees Fahrenheit (60 degree Celsius): yeast is killed.
36

Leavening Agents
• Yeast
o Yeast is available in three forms:
• Fresh yeast (also called compressed yeast)
• Active dry yeast
• A dry, granular form of yeast.
• Must be rehydrated in four times its weight of warm
water—about 110 degrees Fahrenheit (43 degree
Celsius)—before use.
o Instant dry yeast
• Also a dry granular form of yeast.
• It does not have to be dissolved in water before use.
37

Leavening Agents
• Chemical Leaveners
o Baking soda is the chemical sodium bicarbonate.
• If moisture and an acid are present, soda releases carbon
dioxide gas, which leavens the product.
• Products leavened with soda must be baked at once, or
the gases will escape and leavening power will be lost.
38

Leavening Agents
o Acids that react with soda in a batter include:
• Honey, molasses, buttermilk, fruits, cocoa, chocolate, and
cream of tartar.
• The amount of soda used in a formula is generally the
amount needed to balance the acid.
39

Leavening Agents
o Baking powders are mixtures of baking soda plus an acid to
react with it.
• Single-acting baking powders require only moisture to be
able to release gas.
• Double-acting baking powders release some gas when
cold, but they require heat for complete reaction.
40

Leavening Agents
o Baking ammonia is the chemical ammonium carbonate.
• It decomposes during baking to form carbon dioxide gas
and ammonia gas.
• It can be used only in small products, like cookies, which
allow the ammonia gas to be completely driven off.
41

Leavening Agents
• Air
o Air is incorporated into a batter primarily by two methods:
creaming and foaming.
• This air expands during baking and leavens the product.
o Creaming is the process of beating fat and sugar together to
incorporate air.
o Foaming is the process of beating eggs, with or without sugar,
to incorporate air.
42

Leavening Agents
• Steam
o When water turns to steam, it expands to 1,600 times its
original volume.
o Because all baked products contain some moisture, steam is
an important leavening agent.
o Puff pastry, cream puffs, popovers, and pie crusts use steam
as their major or only leavening agent.
43

Salt, Flavorings, And Spices
• Salt is more than just a seasoning or flavor enhancer.
o Salt also has these functions:
• Strengthens gluten structure and makes it more
stretchable
• Improves the texture of breads
• Inhibits yeast growth
o It is, therefore, important for controlling fermentation in
bread doughs and in preventing the growth of undesirable
wild yeasts.
44

• Chocolate and Cocoa
o Chocolate and cocoa are derived from cocoa or cacao
beans.
o The beans are roasted and ground, and the resulting
product is called chocolate liquor.
• This contains a white or yellowish fat called cocoa butter.
• Cocoa is the dry powder that remains after part of the
cocoa butter is removed from the chocolate liquor.
45

• Chocolate and Cocoa
o Dutch process cocoa is processed with an alkali.
o Bitter or unsweetened chocolate is straight chocolate liquor.
o Sweet chocolate is bitter chocolate with the addition of sugar
in varying amounts.
o Milk chocolate is sweet chocolate with the addition of milk
solids.
46

• Spices
o Use the best-quality spices to
get superior results.
o The most important spices in
the bakeshop are:
• Caraway
• Cardamom
• Allspice
• Anise
• Poppy seed
• Cinnamon
• Nutmeg
• Mace
• Cloves
• Ginger
47

• Extracts and Emulsions
o Extracts are flavorful oils and other substances dissolved in
alcohol.
• Vanilla, lemon, and bitter almond
o Emulsions are flavorful oils mixed with water with the aid of
emulsifiers such as vegetable gums.
48

• Extracts and Emulsions
o The flavorings of extracts and emulsions may be natural
or artificial.
• Natural flavorings give the best results, but they are often
expensive.
• Artificial flavorings must be used in moderation in baked
items.
• Link: https://youtu.be/Tzv3qJFMxG8
49

Copyright
Copyright © 2018 John Wiley & Sons, Inc.
All rights reserved. Reproduction or translation of this work beyond that permitted in
Section 117 of the 1976 United States Act without the express written permission of the
copyright owner is unlawful. Request for further information should be addressed to the
Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up
copies for his/her own use only and not for distribution or resale. The Publisher assumes
no responsibility for errors, omissions, or damages, caused by the use of these programs
or from the use of the information contained herein.
50

01. Bakeshop ingredient (1)profesional cooking.pptx

Recommended

Recommended

More Related Content

Similar to 01. Bakeshop ingredient (1)profesional cooking.pptx

Similar to 01. Bakeshop ingredient (1)profesional cooking.pptx (20)

Recently uploaded

Recently uploaded (20)

01. Bakeshop ingredient (1)profesional cooking.pptx