INGREDIENTS IN BAKING BREADS lesson 2.pptx

Bread and Pastry Production

1. INGREDIENTS IN BAKING

2. Filipinos have a strong taste of breads. Like rice, these baked products are important in the local dining table, and are typically consumed for breakfast or snacks.

3. FLOUR Is a powder made by grinding raw grains or roots and used to make many different foods. It is important ingredient in baking. It provides structure and texture of the baked goods, including bread, cakes, cookies and pastries.

4. Types of Flour 1. Bread Flour – made from hard wheat has enough good=quality gluten to make it ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein. 2. Cake Flour – is a weak or low gluten flour made from soft wheat. It has a soft, smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked goods that require low gluten content. Protein content of cake flour is approximately 8%

5. Types of Flour 3. All-purpose flour – commonly found in retail markets, is less often found in bakeshops. This flour is formulated to be slightly weaker than bread flour so it can be used for pastries as well. - Has a protein content of about 10 to 15%

6. Types of Flour 4. Pastry flour – also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has a creamy white color of bread flour. - it is used for pie dough and for some cookies, biscuits, and muffins Has a protein content of about 9%

7. SUGAR The generic name for sweet-tasting, soluble carbohydrates, many of which are used in food

8. Purpose of sugar in baking They add sweetness to flavor They create tenderness and fineness of texture, partly by weakening the gluten structure They give crust color They increase keeping qualities by retaining moisture They act as creaming agents with fats and as foaming agents with eggs

9. Types of sugar Granulating sugar – or table sugar, is the most familiar and the most commonly used. Confectioner’s sugar – ground to a fine powder and mixed with small amount of starch to prevent caking.

10. Sugar substitutes Syrups – consists of one or more types of sugar dissolved in water, often with small amounts of other compounds or impurities that give the syrup flavor. Molasses – concentrated sugar cane juice. It contains large amount of sucrose and other sugars. Glucose corn syrup – manufactured from cornstarch

11. Fats Fatty acid consists primarily of long chains of carbon atoms to which hydrogen atoms are attached. If fatty acid chain contains as many hydrogen atoms as it can possibly hold, it is called saturated. If the chain has empty spaces that could hold more hydrogen, it is called unsaturated fats.

12. Major functions of fats in baked items To add moistness and richness To increase keeping quality To add flavor To assist in leavening when used as a creaming agent

13. Shortenings Maybe made from vegetable oils, animal fats and both. During manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats.

14. Butter A dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. - available in salted and unsalted

15. Major advantage of butter Flavor – shortenings are intentionally flavorless, but butter has a highly desirable flavor. Melting qualities - butter melts in the mouth

16. Margarine Manufactured from various hydrogenated animal and vegetable fats, plus flavoring ingredients; emulsifiers; coloring agents and other ingredients Considered a sort of imitation butter consisting of shortening, water and flavoring

17. Oils - liquid fats - they are not often used as shortenings in baking because they spread through a batter or dough to thoroughly

18. Lard A semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty acid content and no trans fat.

19. Storage of fat All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and flavors from other foods. Highly perishable fats, such as butter should be stored well.

20. Milk The most important liquid in the bakeshop. It is used in baked products to improve texture and mouth feel. The protein in milk also gives a soft crumb structure in cakes.

21. Eggs One of the most important ingredients in baking

22. Leavening agent Substance causing expansion of dough and batters by the release of gases within such mixtures, producing baked products with porous structure.

23. QUIZ 1. This type of flour has a protein content of 10 to 15%.

24. QUIZ 2. It is the most familiar and commonly used sugar.

25. QUIZ 3. It is concentrated sugar cane juice

26. QUIZ 4. It is considered as a sort of imitation butter.

27. QUIZ 5. It refers to the substance that cause expansion of dough and batters.

28. QUIZ 6- 7 Major advantage of batter

29. QUIZ 8-10 Functions of fats in baked items