Quantity CookeryChapter 16:

Bakeshop ProductionChapter 17:

Dairy Products and Eggs

IntroductionGood hot breads and desserts are

appreciated by patrons and can do much to draw business. Sweet breads, muffins, or rolls enhance a breakfast; and baked desserts provides an excellent conclusion to a meal. Many operations try to emphasize bakery products because of their appeal and profitability

On the other hand, Dairy products consist of milk and its products are among our most nutritious foods. They are excellent source of calcium and phosphorus

Ingredients Flour Shortening Sugar Leavening Agents Eggs Liquids Flavorings and

Spices

Flour

In baking, flour can be defined as a ground starch product that is used to give structure and body to bakery products. Gluten Bread (Hard-Wheat) Flour Pastry (Soft-Wheat) Flour All-Purpose Flour

Gluten

Flour protein is called Gluten. It can absorb twice its own weight in moisture. Moistened gluten is sticky, and in a batter of dough it forms a thin gummy, stringy mass that can stretch out, giving elasticity to the mixture. Working a dough or batter forms a network of gluten throughout the mixture. Baking firms this network and helps support the baked items

Bread (Hard-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.

Flour Grades 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.

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.

Types of Patent Flour Bread flour Cake flour High gluten

flour Pastry flour

Bread Flour

Cake Flour Pastry Flour

Other Wheat Flours All purpose flour Durum flour Self rising flour Whole wheat flour Bran flour Cracked wheat

Other Flours, Meals, Starches

Rye Corn Spelt Oats Buckwheat

Soy Rice Starches

Cornstarch Waxy maize Instant

Shortening 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.

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.

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.

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

Salt was added during production European butter

Several butters are in Europe with produced Protected geographical indications

Beurre d'Ardenne is a type of cow's milk Butter made in the Ardennes of Belgium.

Beurre d'Isigny from France Whipped butter Clarified butter or ghee

is milk fat rendered from butter to separate the milk solids and water from the butterfat

Milk Products and Production Relationship

Sugars and Sweeteners Are carbohydrates 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. Are classified as either:

Simple or single Complex or double

Forms of Sugars Turbinado Sanding Granulated Brown Superfine or caster Powdered Fructose

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