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Module One 4 BAKERY INGREDIENTS
Module One 4 BAKERY INGREDIENTS
Ingredients
Wheat Flour
• Wheat flour is the most important ingredient in the
bakeshop.
• In baked products, wheat flour provides:
• Structure
• Thickening
• Nutritive value
Wheat Varieties
• 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.
Wheat Varieties
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
Composition of Wheat
• 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.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 4
Ingredients
Flour Grades
• Patent flour
• Clear flour
• Straight flour
Composition of Flour
• 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.
Bread flour
Sugars
• 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.
Sugars
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.
Sugars
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.
Types of Sugars
• 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).
Types of Sugars
• 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.
Syrups
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.
Fats
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.
Fats
• 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.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 4
Ingredients
Eggs
Funtions of eggs in baking:
• Structure
• Emulsifying fats and liquids
• Leavening
• Shortening action
• Moisture
• Flavor
• Color
• Nutritive value
Composition of Eggs
Composition of Eggs
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.
• Frozen
• Dried
Egg Sizes
• 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)
Leavening Agents
Leavening is the production or incorporation of gases
in a baked product to increase volume and to
produce shape and texture.
Yeast
• 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)
Types of Yeast
• Fresh or compressed yeast: moist and perishable, and is
preferred by professionals. It must be refrigerated as it
only lasts 2 weeks.
Chemical Leaveners
• 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.
Air
• 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.
Steam
• 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.
Gelling Agents
• Gelatin is a water-soluble protein extracted from animal
connective tissue.
• Two forms available for bakeshop:
1. Powdered
2. Leaf gelatin, sheet gelatin
Gelling Agents
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.
Gelling Agents
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.
Nut Products
• Almond paste
• Kernel paste
• Macaroon paste
• Marzipan
• Praline paste