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Dummies Guide to Baking Ingredients
The document is a comprehensive guide on baking ingredients, covering essential elements like baker’s percent, flour types, leavening systems, and the roles of various ingredients such as water, eggs, and fats in baking. It explains the functions and characteristics of different components and their impact on baking outcomes, as well as guidelines for achieving consistency and quality in baked products. The resource aims to provide foundational knowledge for aspiring bakers to master baking techniques.
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Dummies Guide to Baking Ingredients
- 1. Dummies Guide to BakingIngredients Lin Carson, PhD
- 2. INTRODUCTION Grasping the basicsof baking ingredients & formulas is the first step of becoming a master baker. Here are a few key ones. 1 What is Baker’s Percent? How do I pick the right dough conditioner? What roles do eggs play in baking formulas? “ “
- 3. The Basics2 ✓ Baker’sPercent ✓ Water ✓ Flour ✓ Leavening Systems ✓ pH Modulators ✓ Texture Modifiers ✓ Fiber ✓ Dough Conditioners ✓ Eggs ✓ Dairy ✓ Fat/Shortening ✓ Others
- 4. Baker’s Percent3 It’s theBaker’s way of confusing food scientists, as it doesn’t really make sense to anyone else. • Based on flour weight • Ease and simplicity of scaling • Consistency of results • Common language among bakers Baker’s percent is only used in baking systems that do not contain a high amount of fiber and other non-wheat flours or grains.
- 5. Water4 • pH • Waterabsorption • Water activity • Relative humidity • Plasticizer • Moisture • Water source H2 0 can influence hydration levels, dough handling, shelf life and consistency.
- 6. Wheat Flour5 Types • HardWheat: bread, pizza, bagels • Soft Wheat: cookies, cakes, pastries Other Flour Sources • Rye • Triticale • Spelt A wheat kernel is made up of: Flour Quality • Soft Wheat: lower protein • Hard Wheat: higher protein
- 7. Leavening Systems6 Chemical leavening •Acid/base reaction - sodium bicarbonate, baker’s ammonia • Leavening acids • Neutralizing values (fast vs. slow) Yeast • Cake • Dry • Cream/liquid Sourdough • Flour microflora • Aroma
- 8. pH Modulators7 Function • Shelflife extension • Manipulate function of dough • Leavening Types • Cultured wheat • Acids - Acetic acid - Adipic acid - Malic acid - Vinegar • Bases - Sodium Bicarbonate - Ammonium bicarbonate
- 9. Texture Modifiers8 Types • Resistantstarch • Modified wheat starch • DATEM replacers • Gums and Hydrocolloids • Fiber • Acacia gum • Carrageenan gum - Guar gum - Carob gum - Xanthan gum A texture profile analysis can help you monitor & adjust.
- 10. Fiber9 Types • Soluble • Insoluble High-fiberdefinition • 4g fiber/serving • FDA approved sources Fiber is a plant based cellulose material that adds function and nutrition.
- 11. Dough Conditioners10 Types • Oxidizingagents • Reducing agents • Yeast nutrients • Emulsifiers - AMG - Mono & Diglycerides - SSL - DATEM - Lecithin • Enzymes • Wheat gluten • pH modulators Consistent outcome & optimized supply chain.
- 12. Eggs11 Function • Foaming • Emulsification •Strength • Aroma • Texture • Nutritional value Egg replacement • Whey • Soy • Wheat gluten
- 13. Dairy12 Types • NFDM (heattreated) • Milk • Buttermilk • Evaporated milk • Cream cheese • Whey • Milk Replacement Function • Aroma • Soft and fluffy texture • Increases protein% • Better shelf life
- 14. Fat & Shortening13 Animal •Lard • Butter • Cream • Dairy Plant • Corn, soy, olive • Liquid oil Solid fat • Palm, coconut, cocoa butter, ghee,
- 15. Find all yourbaking answers on BAKERpedia.com