Section 27-2 Bakeshop Ingredients

Wheat Flour Wheat Flour: The main ingredient in making baked goods. Gluten: A firm, elastic substance that affects the texture of baked products. Bread Flour: High in protein; produces a chewy, firm texture and a fine crumb. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Wheat Flour (continued) Cake Flour: Lowest in protein; produces a soft, tender product and a fine, white crumb. Pastry Flour: Moderate protein; used in pie dough, cookies, and quick breads. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Liquids Water: Most common liquid; necessary for gluten development; adjusts temperature of products. Milk and Cream: Protein, fat, and sugar of milk improve flavor and texture of baked goods; dried milk solids are sometimes used. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Liquids (continued) Buttermilk, Yogurt, and Sour Cream: Contain live bacteria that convert milk sugar into acid. Heavy Cream: High fat content; used to tenderize baked goods. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Fats Fats: Tenderize the baked product and add flavor, moisture, browning, flakiness, and leavening. Shortening: A solid fat. Hydrogenation: The process of making oils solid by the addition of hydrogen. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Fats Vegetable Shortening: Purified oils that have been hydrogenated; less likely to become rancid. Emulsified Shortening: Shortening that contains emulsifiers; also called high-ratio shortening because a high ratio of water and sugar can be added. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Fats (continued) Oil: Fats extracted from plants; liquid at room temperature; neutral in flavor; blend easily and can coat more strands of gluten causing products to be more tender. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Fats (continued) Butter: Use unsalted butter; butter is only 80% fat, so product is less tender. Margarine: Lower in saturated fat but less flavorful than butter. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Sugars & Sweeteners Create a golden-brown color. Stabilize mixtures. Provide food for yeast. Retain moisture for longer shelf life. Tenderize baked products. Serve as a base for making icings. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Refined Sugars & Sweeteners Molasses. Brown Sugar. Turbinado Sugar. Coarse Sugar. Granulated Sugar. Confectioners’ Sugar. Superfine Sugar. Corn Syrup. Maple Syrup. Honey. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Eggs Eggs: Second most important ingredient in baked products. Shell Eggs: Fresh eggs are purchased in flats of 30 eggs. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Eggs (continued) Egg Products: Liquid frozen eggs, dried eggs, and liquid refrigerated eggs; can be purchased as whole eggs, egg whites, or egg yolks. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Eggs (continued) Functions of Eggs: Structure Emulsification Aeration Flavor Color ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Leavening Agents A substance that causes baked goods to rise by introducing carbon dioxide or other gases into the mixture. Air. Steam. Baking Soda. Baking Powder. Yeast. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Yeast Compressed: Moist and must be refrigerated. Dry Active: Moisture removed and must be reactivated in liquid between 100-110F then added to dry ingredients. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Yeast (continued) Quick-Rise Dry: Called instant yeast; similar to dry active yeast; added to dry ingredient, activated by 100º-110ºF water. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Salt Enhances the product through its own flavor and brings out the flavor of other ingredients. Acts on gluten to create texture. Controls fermentation. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Flavorings Extracts: Liquid flavorings that contain alcohol. Spices: Adds flavor, color, and aroma. (See Fig. 27-18 on page 622.) ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Chocolate & Cocoa Add body, bulk, and a unique color and flavor. Unsweetened Chocolate. Semisweet Chocolate. Liquid Chocolate. Cocoa Powder. Dutch-Process Cocoa Powder. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Additives & Nuts Additives: Used to color, thicken, provide texture, and replace fat in baked products. (See Fig. 27-20 on page 625.) Nuts: Used to provide flavor, texture, and color in baked products. (See Fig. 27-21 on page 626.) ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Mixing Batters & Doughs Batters: Equal parts of liquid and dry ingredients; usually are easy to pour. Doughs: Contain less liquid than batters, making it easy to work with your hands; may be stiff enough to cut into shapes. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Mixing Batters & Doughs (continued) Beating: Agitating vigorously to add air or develop gluten. Blending: Mixing or folding ingredients until evenly combined. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Mixing Batters & Doughs (continued) Creaming: Vigorously combining fat and sugar to add air. Cut in: Mixing solid fat with dry ingredients until lumps of desired size remain. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Mixing Batters & Doughs (continued) Folding: Gently adding light, airy ingredients to heavier ingredients by using a smooth circular movement. Kneading: Working dough by hand or with a dough hook to develop gluten and evenly distribute ingredients. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Mixing Batters & Doughs (continued) Sifting: Passing dry ingredients through a wire mesh. Stirring: Gently blending ingredients until they are combined. Whipping: Vigorously beating ingredients to add air. ©2002 Glencoe/McGraw-Hill, Culinary Essentials