understanding ingridients in baking.pptx

bpp shs

1. Lesson 3: PREPARE AND PRODUCE BAKERY PRODUCTS 2

2. Objectives: 1. Familiarize oneself on baking terminologies 2 . Accurate measurement of ingredients. 3 . Baking ingredients and its substitution 4 . Types, kinds, and classification of bakery products 5 . Mixing procedures/formulation/ recipes, and desired product characteristics of various bakery products 6 . Baking techniques, appropriate conditions and enterprise requirements and standards 7 . Temperature ranges in bakery products

3. Objectives: 1. Familiarize oneself on baking terminologies 2 . Accurate measurement of ingredients. 3 . Baking ingredients and its substitution 4 . Types, kinds, and classification of bakery products 5 . Mixing procedures/formulation/ recipes, and desired product characteristics of various bakery products 6 . Baking techniques, appropriate conditions and enterprise requirements and standards 7 . Temperature ranges in bakery products

4. INGREDIENTS IN BAKING BREADS

5. Filipinos have strong taste of breads. Like rice, these baked products are important in the local dining table, and are typically consumed for breakfast or snacks. Filipinos have grown to like different kinds of bread, from sweet variants that satisfy their sweet tooth cravings to savory ones. So, it is very important to learn the different ingredients for the bread recipe.

6. FLOUR Is a powdery product made from grains like wheat, rye , barley, corn and rice. among these wheat is the principal source of flour which is widely used in bakeshop. It is the most important ingredients in baking selecting the correct flour to be used is important to make a quality baked products. you need to understand the types and properties of the flour.

7. Properties of Flour Color the darker white of the flour, the stronger it is. Pure white represents weak flour which means low-gluten content.

8. Properties of Flour Strength the capacity of the flour hold air cell which is responsible for the volume of baked products High flour is capable to retain gas

9. Properties of Flour Tolerance the bility of the flour to undego kneading and other baking procedures but still good results prevail. High gluten has tolerance than low gluten flour.

10. Properties of Flour Absorption Capacity the porosity of the flour depending upon its quality and protein content. The more protein is present the more water can absorb.

11. Properties of Flour Texture the weak flour has soft and smooth texture while strong flour has coarser granules.

12. Properties of Flour Cohesiveness the ability to hold its shape when press by hand because the granules stick together Weak flour tends to retain lumpy.

13. Properties of Flour Weight the strong flour absorbs more moisture and is heavier and so weak flour is lighter

14. Types of Flour 1. Bread flour — Bread flour is 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 — 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%. 3. All-purpose flour — All-purpose flour, commonly found in retail markets, is less often found in bakeshops, although it is often used as a general-purpose flour in restaurants, where it is purchased under the name restaurant and hotel flour. This flour is formulated to be slightly weaker than bread flour so it can be used for pastries as well. All-purpose flour has a protein content of about 10 to 11 .5% 4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour is used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein content of about 9%. 5. Self Rising Flour - it is enriched flour to which baking powder and salt had been added and uniformly blended.

15. A typical small bakery keeps three white wheat flours on hand: cake flour, pastry flour, and a bread flour, You should be able to identify these by sight and touch, because sooner or later someone Wii} dump a bag of flour into the wrong bin or label it incorrectly, and you will need to be able to recognize the problem

16. SUGAR Is the generic name for sweet-tasting, soluble carbohydrates, many of which arew used in food. SWEETENING agents have the following purposes in baking. They add sweetness to flavor. They create tenderness and fineness of texture, partly by weakening the gluten They give crust color. Provide moist and tender texture of baked products They act as creaming agents with fats and as foaming agents with eggs. They provide foods for yeast.

17. We use the term sugar to refer to regular refined sugars derived from sugar canes. The chemical name for this sugar is sucrose . However, other sugar of different chemical structure are also used in the bakeshop. Sugar belongs to a group of substances called. Carbohydrates , a group that also includes starches.

18. Types of Sugar Granulated sugar - o table sugar, most familiar and most commonly used.

19. Types of Sugar Caster Sugar - it is ultra- fine sugar granules for fast dillution. Can be used in making icing.

20. Types of Sugar Confectioners’ sugar - also known as icing sugar, fine powder mixed with starch about 3% to prevent caking.

21. Types of Sugar Brown sugar - it consist of caramel, molases and other impurities which gives distinct flavor. Available in light and dark sugar the darker the shade is the more it contains impurities.

22. Types of Sugar Washed - unwhitened crystal, which is one step needed to complete for refining process.

23. Types of Sugar Muscovado - is a raw sugar called demerara or turbinado, which like a brown sugar but darker in color and has sticky texture because of its molasses content.

24. Kinds of Syrup 1 . Corn Syrup. It is called the sweetness of granulated sugar and makes the brownies and other baked products chewy. Made from starch and have two types; the light corn syrup and dark corn syrup 2. Glucose. It is very important in sugar paste making to make it elastic and pliable for easy kneading. Derived from corn starch also, hence unable to pour out the syrup easily is a good quality of glucose. 3. Honey. It gives distinct flavor and it retains moisture of any baked products. It comes from the nectar of flower gathered by the bees and, one and half times sweeter than granulated sugar. the darker it becomes, the stronger it is and the more acidic taste 4. Malt. It act as-food for the yeast and used in bread making that enhance flavor and improve crust color. A complex sugar from extracted barley and its taste is cross between honey and molasses. 5. Molasses. Its a!so gives a distinct flavor and color to the baked products but not as sweet as granulated sugar. darker is more flavorful and contain less sugar than the lighter grade A product of residual concentrated juice from sugar cane.