Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Wheat flour is the most important ingredient in the bakeshop. In baked products, wheat flour provides: Structure Thickening Nutritive value

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong flours. Strong flours are used to make breads and yeast products. Soft wheats are used to produce weak flours often used in cakes, cookies, and pastries.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved The six principal classes of wheat grown in North America are: Hard red winter Hard red spring Hard white Soft white Soft red winter Durum

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Bran is the hard outer covering of the kernel. It is present in whole wheat flour and is high in fiber, B vitamins, fat, protein, and minerals. Germ is the part of the kernel that becomes a new wheat plant if sprouted. It is high in protein, vitamins, minerals, and fat. Endosperm is the white, starchy part of the kernel that remains when the bran and germ are removed.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Patent flour Clear flour Straight flour Extraction refers to the amount of flour milled from a given amount of grain. It is expressed as a percentage of the total amount of grain.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Starch: white flour consists of about 68-76% starch. Protein: 6 to 18% of white flour is protein. Glutenin and gliadin are 80% of that protein. Moisture: 11 to 14% Gums: pentosans 2 to 3% Fats: 1% Ash: mineral content of flour 0.3 to 1.5% Pigments: carotenoids, orange-yellow.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Bread flour Cake flour High gluten flour Pastry flour Bread flour Cake flourPastry flour

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Small bakeries keep three white flours on hand. You should be able to identify them by sight and touch.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved All purpose flour Durum flour Self rising flour Whole wheat flour Bran flour Cracked wheat Whole wheat flour

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Rye Corn Spelt Oats Buckwheat Soy Rice Starches Cornstarch Waxy maize Instant

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Add sweetness and flavor. Create tenderness and fineness of texture. Give crust color. Increase keeping qualities. Act as a creaming agent with fats. Act as a foaming agent with eggs. Provide food for yeast.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved The chemical name for sugar obtained from sugar cane or sugar beets is sucrose. Lactose is the sugar found in milk. Maltose is the malt sugar. Fructose is the simple sugar found in fruit.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal parts of two simple sugars, dextrose, and levulose. Equal parts of dextrose and levulose is called invert sugar.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Granulated sugars include: Regular granulated sugar. Very fine sugars called caster sugar. Sanding sugars (coarse sugar used for coating). Pearl sugar (also called sugar nibs).

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Powdered sugar or Confectioner’s sugar: ground to a fine powder and mixed with a small amount of starch to prevent caking. Dehydrated fondant: a dried form of fondant icing. Brown sugar: contains varying amounts of caramel, molasses, and other impurities. Demerara sugar: a crystalline brown sugar. Non-Nutritive sweeteners-sugar substitutes.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Syrups consist of one or more types of sugar dissolved in water. Simple syrup: dissolved sucrose in water. Molasses: concentrated sugarcane syrup. Glucose Corn Syrup: manufactured from cornstarch. Honey. Malt syrup: extracted from barley.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved The major function of fats in baked items are: To tenderize gluten. To add moistness and richness. To increase keeping quality. To add flavor. To assist in leavening when used as a creaming agent. To add flakiness.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Shortenings: any of a group of solid fats, usually white and tasteless, that are especially formulated for baking (shortens gluten strands). High ratio shortenings: devised for use in making cake batters that contain a high ratio of sugar. High Ratio Liquid Shortenings. Butter: Adds flavor and melts in the mouth at body temperature. Margarine: manufactured from various animal and vegetable fats plus flavoring, emulsifiers, and coloring. Oils. Lard: rendered fat from hogs.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved The functions of milk in baked products are: The water content in milk enables gluten development. Adds texture. Adds flavor. Provides crust color. Provides keeping quality. Provides nutritive value.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Funtions of eggs in baking: Structure Emulsifying fats and liquids Leavening Shortening action Moisture Flavor Color Nutritive value

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved

A whole egg consists of: Yolk: High in fat and protein, contains iron and vitamins. White: primarily albumin protein. Shell: porous and allows egg to lose moisture and absorb odors and flavors. Chalazae: holds yolk in center. Membrane. Air cell.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Fresh Frozen Dried Grade AAGrade AGrade B

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved One whole egg = 1.67 oz. (47 g) One egg white = 1 oz. (28 g) One yolk = 0.67 oz. (19 g) 9½ whole eggs = 1 lb. (21 whole eggs = 1 kg) 16 whites = 1 lb. (36 whites = 1 kg) 24 yolks = 1 lb. (53 yolks = 1 kg)

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Fermentation is the process by which yeast acts on sugars and changes them into carbon dioxide. Yeast is a living organism. It is sensitive to temperature. Temperature 34°F (1°C)Inactive (storage temperature) 60°-70°F (15°-20°C)Slow action 70°-90°F (20°-32°C)Best growth (fermentation and proofing temperatures for bread doughs) Above 100°F (38°C)Reaction slows 140°F (60°C)Yeast is killed

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Fresh or compressed yeast: moist and perishable, and is preferred by professionals. It must be refrigerated as it only lasts 2 weeks. Active dry yeast: a dry, granular form of yeast. It requires rehydration. Instant dry yeast: dry granular form of yeast but does not require rehydration. Contains little dead yeast so produces gases much quicker than active dry yeast.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Baking Soda (sodium bicarbonate): if moisture and an acid are present, soda releases carbon dioxide gas. Baking Powder: a mixture of baking soda plus one or more acids. Double-acting baking powder has two acids that release gases with moisture and heat. Baking ammonia: a mixture of ammonium carbonate, ammonium bicarbonate, and ammonium carbamate.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Air is incorporated into all doughs and batters during mixing. The formation of air cells is important even in products leavened by yeast or baking powder because the air cells collect and hold the leavening gases.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Creaming: the process of beating fat and sugar together to incorporate air. Foaming: the process of beating eggs, with or without sugar, to incorporate air.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved When water turns to steam, it expands to 1100 times its original volume. Because all baked products contain some moisture, steam is an important leavening agent.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Gelatin is a water-soluble protein extracted from animal connective tissue. Two forms available for bakeshop: 1. Powdered 2. Leaf gelatin, sheet gelatin

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Using gelatin in formulas: Soften gelatin in water or other liquid. It absorbs 5 times its weight in water (blooming). Softened gelatin is added to hot ingredients or is heated with other ingredients until it dissolves. The mixture is chilled until it sets.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Pectin is a vegetable gum that can absorb a great deal of water and is used for thickening or gelling liquids. Pectin is extracted from fruits and used to thicken or gel fruit preserves, jams, and jellies. In order for pectin to gel, high sugar content and an acid are necessary.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Nuts commonly used in bakeshop: AlmondsBrazil nutsCashewsHazelnuts Macadamia nuts PecansPine nutsPistachiosWalnuts

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Almond paste Kernel paste Macaroon paste Marzipan Praline paste

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Chocolate and cocoa are derived from cocoa or cacao beans. The beans are fermented, roasted, and ground, yielding chocolate liquor, which contains cocoa butter. Cocoa is the dry powder that remains after part of the cocoa butter is removed from the chocolate liquor. Dutch process cocoa is processed with an alkali to make it darker and more easily dissolved in liquids.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Unsweetened chocolate is straight chocolate liquor. Sweet chocolate is bitter chocolate with the addition of sugar and cocoa butter. Milk chocolate is sweet chocolate to which milk solids have been added. Cocoa Butter is the fat pressed out of the chocolate liquor. White chocolate is made of cocoa butter, sugar, and milk solids. Technically, it should not be called chocolate because it does not contain cocoa solids.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Cocoa contains starch, which absorbs moisture (drier) in a batter. When adding cocoa to a formula, use the rule of thumb: Reduce the flour by 3/8 (37.5%) of the weight of cocoa added.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Salt: Strengthens gluten structure and makes it more stretchable. Inhibits yeast growth.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Allspice Anise Caraway Cardamom Cinnamon cloves Ginger Mace Nutmeg Poppy seeds Sesame seeds Zest of lemon and orange Spices are plant or vegetable substances used to flavor foods. The most important spices and seeds in the bakeshop are:

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Vanilla is the most important flavoring in the pastry shop: Vanilla beans Vanilla extract

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Extracts are flavorful oils and other substances dissolved in alcohol. Emulsions are flavorful oils mixed with water with the aid of emulsifiers such as vegetable gums.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Two categories of flavorings: Natural Artificial

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Alcohols Alcoholic beverages are useful flavoring ingredients in the pastry shop. Sweet alcohols and liqueurs (e.g., cassis, orange). Non-sweet alcohols (e.g., rum, cognac). Wines (e.g., Marsala, Madeira).