Bakery Supplies Chapter 12

Objectives List the basic ingredients used in baking Explain how starches gelatinize, and explain their use as thickening agents Describe the process for incorporating cornstarch as a thickening agent Identify and discuss the use of chemical leavening agents

Objectives (cont’d.) Describe the parts of a wheat kernel and their functions Distinguish among the varieties of wheat Summarize the different types of flours and their uses

Objectives (cont’d.) Identify the different types of fats and their properties Identify the different types of sweeteners Explain the chocolate manufacturing process Identify the various types of chocolate

Basic Baking Ingredients Most bakery and pastry recipes use the same ingredients –Only vary in ratios or different preparation methods Ingredients discussed in this chapter are fundamental to most food service operations

Thickening and Binding Agents Used to bind and thicken watery substances like sauces and fillings –Process involves the gelatinization of starches Starch granules swell as they absorb moisture Occurs over a range of temperatures –Mixture should be free of lumps and the correct consistency

Thickening and Binding Agents (cont’d.) Types of thickening agents –Agar Derived from seaweed Vegetarian alternative to gelatin –Arrowroot –Cornstarch Frequently used in pudding, soups and sauces –Gelatin

Thickening and Binding Agents (cont’d.) Types of thickening agents (cont’d.) –Guar gum Made from the guar bean shrub –Pectin –Tapioca –Xanthan gum Commercial thickener found in frozen foods, beverages, salad dressings, and sauces

12.1 Assorted thickening agents: (Top row L to R: guar gum, myrrh gum, Arabic gum, xanthan gum; Bottom row L to R: fruit pectin, pearl tapioca, cornstarch, agar) © Randy Van Dam 2008

Leavening Agents Substances that create air –Moist air trapped in flour and causes dough to rise –Need moisture, heat, or acid to start the process Types of leavening agents –Baking powder

Leavening Agents (cont’d.) Types of leavening agents (cont’d.) –Fast-acting baking powder –Slow-acting baking powder Dough made with this type can be stored in the refrigerator overnight –Double-action baking powder –Low-sodium baking powder

Leavening Agents (cont’d.) Types of leavening agents (cont’d.) –Baking soda –Cream of tartar Fine white powder used as a stabilizer Reacts quickly in the presence of baking soda and liquid –Yeast Microscopic fungus used to make bread

Flours Flour is milled or ground wheat, rice, cereal grains, nuts, lentils, beans or vegetables Steel rollers replaced millstones used for grinding flour Protein content and baking characteristics important in selection

Flours (cont’d.) Types of wheat flour available –Hard wheat Smaller kernels and higher protein and gluten count than other types –Soft wheat Larger kernel; very little protein or gluten –Durum wheat High protein content; used to make pasta

Flours (cont’d.) Flour naturally becomes whiter during the aging stage after milling –Bleaching agents are sometimes used to hasten maturing process –Vitamins and minerals are added to the flour Wheat berry consists of endosperm, bran, and germ

12.6 Different wheat berries and durum (Clockwise L to R: Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White Winter, Durum) © Randy Van Dam 2008

Flours (cont’d.) Different types of flours for kitchen use –All purpose flour: Blend of hard and soft wheat flours –Bread flour –Cake flour –Gluten flour –Graham flour Has flakes of ground bran in the flour

Flours (cont’d.) Flours for kitchen use (cont’d.) –Pastry flour –Self-rising flour All purpose flour with leavening agent added –Unbleached flour No bleach used; natural wheat taste –Whole wheat flour Made by milling the whole grain

12.8a Wheat kernel, cracked wheat, and wheat flour 12.8b Coarse cornmeal, medium cornmeal and corn flour © Randy Van Dam 2008

Fats –Add flavor and tenderize baked goods –Provide texture and richness –Act as a preservative –Used in almost all cooking techniques Considerations in choosing a fat –Flavor, texture, leavening, and tenderizing

Fats (cont’d.) Types of solid fats –Butter Made from the cream of cows or goats Must contain 80 percent milkfat by weight Types include salted and unsalted butter, whipped butter, butter-margarine mixtures, and cultured and clarified butters Should be stored at 40°F

Fats (cont’d.) Types of solid fats –Margarine Made from vegetable oils Types include hard, soft, and traditional –Vegetable shortening Made by forcing hydrogen atoms into unsaturated fatty acids –Lard is rendered and clarified pork fat

Sweeteners Types of sweeteners –Brown sugar –Unrefined brown sugar –Coconut sugar (palm sugar) –Confectioner’s sugar –Corn syrup –Dextrose

Sweeteners (cont’d.) Types of sweeteners (cont’d.) –Golden syrup –Blue agave syrup –Maple syrup Made from maple tree sap that has been boiled down and filtered –Maple sugar Maple syrup boiled until it crystallizes

Sweeteners (cont’d.) Types of sweeteners (cont’d.) –Molasses Liquid by-product of sugar production –Raw sugar –Rock crystal sugar –White sugar Derived from the juice of sugar cane or sugar beets

Cacao and Chocolate Chocolate is made from cocoa beans –Grown in tropical climates –Many levels of quality –All chocolate must be labeled with percentage of cocoa solids and sugar level –Beans are roasted, then cracked between hot rollers Resultant liquor contains 53% cocoa butter

Cacao and Chocolate (cont’d.) Cocoa powder –Process: when chocolate liquor is pressed to extract cocoa butter, leftovers are cooled, ground, and sifted –Dutch-process cocoa is made by adding alkaline to the chocolate mass before processing Cocoa is darker and has a stronger taste

Cacao and Chocolate (cont’d.) Manufacture of chocolate –Conching process heats and blends it –Tempering heats and cools several times –Molding produces a shape Types of chocolate –Chocolate liquor, cocoa powder, unsweetened, dark, bittersweet, semi- sweet, milk and white chocolate

Summary Many types of thickening and binding agents exist Leavening agents are used to add air to allow dough to rise Different types of flours vary in protein and gluten content

Summary (cont’d.) Fats include butter, margarine, vegetable shortening, and lard Many types of sweeteners exist, including sugars and syrups Chocolate is made from cocoa beans in a multi-step process