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Basic Ingredients

Basic Ingredients. Flour. main ingredient in most baked goods formulas can not make substitutions measurements must be exact or the taste and the texture will be affected crumb- the internal texture of a baked product

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Basic Ingredients

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  1. Basic Ingredients

  2. Flour • main ingredient in most baked goods formulas • can not make substitutions • measurements must be exact or the taste and the texture will be affected • crumb- the internal texture of a baked product • gluten- a firm, elastic substance that affects the texture of baked porducts

  3. Liquids • water • eggs, sugar syrups, butter contain 15% water • must be measured accurately • too much, too little will affect the taste and texture • milk/cream- create soft crust/add color and flavor, to the surface of food/extend shelf life by delaying staling (lost moisture in crumb and soft moist crust)

  4. dried milk solids- nonfat dry milk that can be reconstituted with water/longer shelflife/sift with dry ingredients or mix with shorteneing • buttermilk/sour cream/yogurt- live bacteria that convert milk into an acid this provides a whiter, more tender crumb

  5. Fats • surround or enclose the flour particles and prevent long strands of gluten from forming • tenderizes the baked good • add flavor, moistness, browning, flakiness, and leavening • shortening- solid fats (partially hydrogenated oil- process to turn oil into solid)

  6. Sugar and Sweeteners • add sweetness • create golden brown color • stabilize mixtures such as beaten egg whites for meringue • provide food for yeast in yeast breads • retain moisture for longer shelf life • tenderize baked products by weakening the gluten strands and delaying the action of egg proteins

  7. Eggs • formulas based on large eggs (2oz each) • egg whites- for low fat products • egg yolks- richer, more tender product • give structure and thicken • emulsification- help blend ingredients smoothly • aeration- beaten or whipped eggs assist in leavening/trap air that expands when heated, causing baked products to rise

  8. flavor • color- yolks add a rich, yellow color to baked products and crusts • shell eggs • egg products- liquid frozen or refrigerator eggs, dried eggs

  9. Egg Products • whites and yolks separated and additives are used • frozen egg yolks have 10% sugar added • dried eggs used to prepare cake mixes and preferred for meringues

  10. Leavening Agents • a substance that causes baked goods to rise by introducing carbon dioxide or other gases into the mixture • gases expand from the heat of the oven, stretching the cell walls in the baked product • creates a light, tender texture and good volume • air, steam, baking soda, baking powder, yeast

  11. Salt • enhances the product through its own flavor • brings out the flavor of other ingredients • acts on gluten to create a good texture • slows down fermentation in yeast products

  12. Flavorings • extracts and spices • enhance flavor • no effect on the baking process

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