1. Chapter 4 Bakeshop Ingredients On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

2. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Flours Consist of five nutrients: –Fat (<1%) –Minerals (<1%) –Moisture (<15%) –Starches (63-77%) –Proteins

4. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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

5. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Sugars and Sweeteners They come in many forms: –Turbinado –Sanding –Granulated –Brown –Superfine or castor –Powdered –Fructose

6. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Liquid Sweeteners Achieve the same benefit as sugar except for leavening –Corn syrup –Glucose –Invert sugar –Honey –Malt –Maple syrup –Molasses

7. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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.

8. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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 butter –Whipped butter –Clarified butter

9. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Fats Lard is rendered pork fat. Margarine is manufactured from animal or vegetable oil. Any fat is a shortening and tenderizes the product.

10. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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

11. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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

12. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Milk and Dairy Products 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

13. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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.

14. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Milk and Dairy Products

15. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Milk and Dairy Products

16. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Thickeners Starches are thickening agents –Cornstarch –Arrowroot –Tapioca Gelatins are thickeners derived from collagen –Granulated –Sheet or leaf

17. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Flavorings Are used to give baked goods, creams and confections flavors –Salt –Emulsions and extracts (vanilla) –Coffee –Chocolate –Herbs and spices –Nuts –Alcoholic beverages