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Chapter 4

Chapter 4. Bakeshop Ingredients. 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. Flours. Consist of five nutrients:

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Chapter 4

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  1. Chapter 4 Bakeshop Ingredients

  2. 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.

  3. Flours • Consist of five nutrients: • Fat (<1%) • Minerals (<1%) • Moisture (<15%) • Starches (63-77%) • Proteins (up to 70%)

  4. Classification of Wheat • Winter wheat • Spring Wheat

  5. Types of Flour • Among the primary types of wheat flour: Cake flour Pastry flour All-purpose flour Bread flour High-gluten flour Vital Wheat Gluten Durum flour

  6. Protein Content of Flours

  7. 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

  8. 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

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

  10. Liquid Sweeteners • Achieve the same benefit as sugar except for leavening • Corn syrup • Glucose • Invert sugar • Honey • Malt • Maple syrup • Molasses

  11. 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 is dictated by the purpose.

  12. Stages of Cooked Sugar

  13. 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.

  14. Types of 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-style butter • Whipped butter • Clarified butter

  15. 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

  16. 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

  17. 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

  18. 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 • Cream • Farmer’s, baker’s and quark • Mascarpone • Ricotta

  19. 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.

  20. Composition of an Egg

  21. Egg Grades

  22. Thickeners • Starches are thickening agents • Cornstarch • Arrowroot • Tapioca • Gelatins are thickeners derived from collagen • Granulated • Sheet or leaf

  23. 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 • They are a perfect snack food and a key ingredient in the pastry chef’s pantry

  24. 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

  25. 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 • Grapefruits • Kumquats • Lemons • Limes • Oranges • Tangerines

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

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

  28. 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.

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

  30. Pomes • Pears

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

  32. 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

  33. 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.

  34. Purchasing and Storing Preserved Fruit • Extend the shelf life of fruits in essentially fresh form • They are: • Irradiation • Acidulation • Canning • Freezing • Drying

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

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