Ẩm thực - Chapter 29: Bakeshop production: basic principles and ingredients

Chapter 29Bakeshop Production: Basic Principles and Ingredients1Chapter Objectives1. Explain why it is important to weigh baking ingredients.2. Use a baker’s balance scale.3. Calculate formulas based on baker’s percentages.4. Explain the factors that control the development of gluten in baked products.5. Explain the changes that take place in a dough or batter as it bakes.6. Prevent or retard the staling of baked items.7. Describe the major ingredients of baked goods and their functions and characteristics.2Flour, sugar, eggs, milk, butter, flavoring - with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastriesAccurate measurements are critical in the bakeshopFollowing formulas carefully and completely is important3In years past, food service establishment produced there own breads, desserts, and other baked goods.Today, many find it more economical to buy these products from commercial bakeries.Recently, some chefs have begun to produce their own breads as a specialty item.4Formulas and MeasurementMeasurementAll in ingredients must be weighed accuratelyMeasurement is critical in the bakeshopMeasurement is by weight rather than by volumeWeight is much more accurateMany bakers talk about formulas rather than recipes.5Baker’s PercentageBakers use a simple, versatile system of percentages for expressing formulas:Weight of ingredient X 100% = % of ingredient Weight of Flour6Selection of IngredientsIf you substitute ingredients in baking you have to be very careful, baking is much more precise that cookingUnderstanding ingredients, why they function the way they do and how to adjust them will help to make your baking experience successful and consistent7Mixing and Gluten DevelopmentWhat is gluten?It is made up of proteins in wheat flourIt gives structure and strength to baked goodsThe proteins must absorb water8The baker has several methods for adjusting gluten developmentSelection of floursThe shortening usedThe liquidMixing methodsControlling Gluten9The Baking ProcessThe formation and expansion of gasesTrapping the gases in air cellsCoagulation of proteinsGalvanization of starchesEvaporation of some of the waterMelting of shorteningsBrowning of the surface and crust formation10StalingIs the change in texture and aroma of baked goods due to a change in structure and loss of moisture by the starch granulesStaling can be slowed by:Protecting the product from airAdding moisture retainers to the formulaFreezingLoss of crispness11FloursWhite wheat floursBread FlourCake FlourPastry FlourAll-purpose FlourWhole wheat flourBran FlourRye flourLightMediumDarkBeing able to identify these by sight is important Other flours Cornmeal Buckwheat Flour Soy Flour Potato Flour12Starches:CornstarchWaxy MaizeInstant starchesFatsOne of the main functions of fat is to shorten gluten strands. We use fats because:To tenderize the product and soften the textureTo add moisture and richnessTo increase keeping qualitiesTo add flavorTo assist in leavening or give flakiness13ShorteningsRegular ShorteningEmulsified ShorteningPuff Pastry ShorteningButter Margarine OilsLard14Sugars and SweetenersClassified as either:Simple or single sugarsDouble or complex sugarsRegular Refined Sugars (sucrose)Granulated sugarPowdered or Confectioners’ sugarMolasses and Brown SugarCorn syrupGlucose SyrupHoneyMalt Syrup15Eggs - Form of Availability Whole fresh eggsFrozen, whites, whole, whole with extra yolks.Dried16StructureEmulsificationLeaveningShortening ActionMoistureFlavorNutritional valueColorEggs Functions 17Leavening AgentsYeastFermentationAvailable in three formsFresh yeastActive dry yeastInstant yeastChemical leavenersBaking SodaBaking PowderSingle actingDouble actingBaking AmmoniaAirSteam18Salt, Flavorings, and SpicesSaltChocolate and CocoaSpicesExtracts and Emulsions19Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.20