Bakery Supplies Chapter 12 Objectives List the basic

Bakery Supplies Chapter 12

Objectives • List the basic ingredients used in baking • Explain how starches gelatinize, and explain their use as thickening agents • Describe the process for incorporating cornstarch as a thickening agent • Identify and discuss the use of chemical leavening agents

Objectives (cont’d. ) • Describe the parts of a wheat kernel and their functions • Distinguish among the varieties of wheat • Summarize the different types of flours and their uses

Objectives (cont’d. ) • Identify the different types of fats and their properties • Identify the different types of sweeteners • Explain the chocolate manufacturing process • Identify the various types of chocolate

Basic Baking Ingredients • Most bakery and pastry recipes use the same ingredients – Only vary in ratios or different preparation methods • Ingredients discussed in this chapter are fundamental to most food service operations

Thickening and Binding Agents • Used to bind and thicken watery substances like sauces and fillings – Process involves the gelatinization of starches • Starch granules swell as they absorb moisture • Occurs over a range of temperatures – Mixture should be free of lumps and the correct consistency

Thickening and Binding Agents (cont’d. ) • Types of thickening agents – Agar • Derived from seaweed • Vegetarian alternative to gelatin – Arrowroot – Cornstarch • Frequently used in pudding, soups and sauces – Gelatin

Thickening and Binding Agents (cont’d. ) • Types of thickening agents (cont’d. ) – Guar gum • Made from the guar bean shrub – Pectin – Tapioca – Xanthan gum • Commercial thickener found in frozen foods, beverages, salad dressings, and sauces

12. 1 Assorted thickening agents: (Top row L to R: guar gum, myrrh gum, Arabic gum, xanthan gum; Bottom row L to R: fruit pectin, pearl tapioca, cornstarch, agar) © Randy Van Dam 2008

Leavening Agents • Substances that create air – Moist air trapped in flour and causes dough to rise – Need moisture, heat, or acid to start the process • Types of leavening agents – Baking powder

Leavening Agents (cont’d. ) • Types of leavening agents (cont’d. ) – Fast-acting baking powder – Slow-acting baking powder • Dough made with this type can be stored in the refrigerator overnight – Double-action baking powder – Low-sodium baking powder

Leavening Agents (cont’d. ) • Types of leavening agents (cont’d. ) – Baking soda – Cream of tartar • Fine white powder used as a stabilizer • Reacts quickly in the presence of baking soda and liquid – Yeast • Microscopic fungus used to make bread

Flours • Flour is milled or ground wheat, rice, cereal grains, nuts, lentils, beans or vegetables • Steel rollers replaced millstones used for grinding flour • Protein content and baking characteristics important in selection

Flours (cont’d. ) • Types of wheat flour available – Hard wheat • Smaller kernels and higher protein and gluten count than other types – Soft wheat • Larger kernel; very little protein or gluten – Durum wheat • High protein content; used to make pasta

Flours (cont’d. ) • Flour naturally becomes whiter during the aging stage after milling – Bleaching agents are sometimes used to hasten maturing process – Vitamins and minerals are added to the flour • Wheat berry consists of endosperm, bran, and germ

12. 6 Different wheat berries and durum (Clockwise L to R: Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White Winter, Durum) © Randy Van Dam 2008

Flours (cont’d. ) • Different types of flours for kitchen use – All purpose flour: • Blend of hard and soft wheat flours – Bread flour – Cake flour – Gluten flour – Graham flour • Has flakes of ground bran in the flour

Flours (cont’d. ) • Flours for kitchen use (cont’d. ) – Pastry flour – Self-rising flour • All purpose flour with leavening agent added – Unbleached flour • No bleach used; natural wheat taste – Whole wheat flour • Made by milling the whole grain

12. 8 a Wheat kernel, cracked wheat, and wheat flour 12. 8 b Coarse cornmeal, medium cornmeal and corn flour © Randy Van Dam 2008

Fats • Fats – Add flavor and tenderize baked goods – Provide texture and richness – Act as a preservative – Used in almost all cooking techniques • Considerations in choosing a fat – Flavor, texture, leavening, and tenderizing

Fats (cont’d. ) • Types of solid fats – Butter • Made from the cream of cows or goats • Must contain 80 percent milkfat by weight • Types include salted and unsalted butter, whipped butter, butter-margarine mixtures, and cultured and clarified butters • Should be stored at 40°F

Fats (cont’d. ) • Types of solid fats – Margarine • Made from vegetable oils • Types include hard, soft, and traditional – Vegetable shortening • Made by forcing hydrogen atoms into unsaturated fatty acids – Lard is rendered and clarified pork fat

Sweeteners • Types of sweeteners – Brown sugar – Unrefined brown sugar – Coconut sugar (palm sugar) – Confectioner’s sugar – Corn syrup – Dextrose

Sweeteners (cont’d. ) • Types of sweeteners (cont’d. ) – Golden syrup – Blue agave syrup – Maple syrup • Made from maple tree sap that has been boiled down and filtered – Maple sugar • Maple syrup boiled until it crystallizes

Sweeteners (cont’d. ) • Types of sweeteners (cont’d. ) – Molasses • Liquid by-product of sugar production – Raw sugar – Rock crystal sugar – White sugar • Derived from the juice of sugar cane or sugar beets

Cacao and Chocolate • Chocolate is made from cocoa beans – Grown in tropical climates – Many levels of quality – All chocolate must be labeled with percentage of cocoa solids and sugar level – Beans are roasted, then cracked between hot rollers • Resultant liquor contains 53% cocoa butter

Cacao and Chocolate (cont’d. ) • Cocoa powder – Process: when chocolate liquor is pressed to extract cocoa butter, leftovers are cooled, ground, and sifted – Dutch-process cocoa is made by adding alkaline to the chocolate mass before processing • Cocoa is darker and has a stronger taste

Cacao and Chocolate (cont’d. ) • Manufacture of chocolate – Conching process heats and blends it – Tempering heats and cools several times – Molding produces a shape • Types of chocolate – Chocolate liquor, cocoa powder, unsweetened, dark, bittersweet, semisweet, milk and white chocolate

Summary • Many types of thickening and binding agents exist • Leavening agents are used to add air to allow dough to rise • Different types of flours vary in protein and gluten content

Summary (cont’d. ) • Fats include butter, margarine, vegetable shortening, and lard • Many types of sweeteners exist, including sugars and syrups • Chocolate is made from cocoa beans in a multi-step process