Flour Mixtures, Batters & Doughs PDF - Baking Lecture Notes

Lecture 2: Flour Mixtures, Batters & Doughs Flour mixtures is bakery products, flour is the main ingredient, depends on liquid to flour ratio Common foundational formulas/recipes include: Flour, liquid (water,milk,etc), fat (butter, oil, egg yolk, shortening),...

Lecture 2: Flour Mixtures, Batters & Doughs Flour mixtures is bakery products, flour is the main ingredient, depends on liquid to flour ratio Common foundational formulas/recipes include: Flour, liquid (water,milk,etc), fat (butter, oil, egg yolk, shortening), eggs, leavening agents (yeast, baking powder, steam, etc.), salt, sugar Batters Pour batters: pancake and shortened cake batters, thin or pourable, 1:1 liquid to flour ratio Drop batters: muffins, quick breads, and some cookies, 1:2 liquid to flour ratio, gluten development occurs while mixing Sponge: A batter containing yeast Doughs Thick enough to be handled or kneaded on a flat surface May be stiff or soft doughs Yeast breads, baking powder biscuits, rolled cookies, pie crust (stiff dough) Classes of wheat 1. Hard Red Winter: Asian noodles, hard rolls, flat breads 2. Hard Red Spring: aristocrat of wheat “designer wheat”, rolls, croissants, bagels and pizza crust 3. Soft Red WInter: A versatile weak gluten wheat excellent milling & baking, cookies, crackers, pretzels, pastries 4. Soft White: A low moisture wheat with high extraction rates, whiter product, pastries and cake 5. Hard White: newest class, Asian noodles, whole wheat or high extraction applications pan breads and flat breads 6. Durum: hardest of all wheats, richer amber colour, and high gluten content ideal for pasta, coucous and Mediterranean naan breads Milling of wheat Basic steps Cleaning, tempering, breaking, separation and sifting, grinding Flour grades: Determined by which streams are included in flour, patent (extra short/fancy patent) is highest grade, clear grade flour (lowest grade) mineral content is higher because more bran (aleruone layer) Maturing, Bleaching, Enrichment and Storage Maturing/aging and bleaching (2 distinct processes) Necessary to produce quality yeast breads, may be aged to whiten and mature, maturing and bleaching agents may be used Maturing/Aging Before maturing, gluten is weak, allows oxidation of glutenin and gliding allowing more bonds to form when gluten forms  Bleaching Can occur naturally with time (oxidation of carotenoid pigments) considered unbleached flour, can be done with chemical agents (speeds up the process labeled as bleached), both types have no nutritional differences Maturing and Bleaching agents may Added to freshly milled wheat, speeds up process, lower cost to store, a variety of agents under Food and Drug Regulations- Food additives, examples; ascorbic acid and benzoyl peroxide Enrichment of flour White flour enriched with B vitamins, iron Storage White flour has shelf life of 18 months, whole wheat flour can become rancid (fat in germ and bran, in the freezer can keep for 2-6 months) All bakery products (regardless of leavening type)… Can have the following ingredients: flour, eggs, fat, sugar, salt a leavening agent (yeast) Flour Structure, texture, flavour, this is due to… Starch: moistened starch when heated, gelatinized (forms a paste and stiffens) Gluten: when moistened and worked forms an elastic dough, more work stronger structure is formed Protein in flour 80% of flour proteins are gliadin and glutenin (they produce gluten when combined with water and manipulated) Wheat flour preferred for bread baking because gluten Provides structure, is responsible for viscous and elastic characteristics of dough, enables high loaf volume Gluten extraction Wash vigorously kneaded dough with water to remove starch Get seitan (wheat gluten), used as meat substitute Type of flour changes the structure of the dough Strong flours (more gluten), light cellular products Softer flours (less gluten), more tender less chewy products Gluten formation Water and manipulation are required Manipulation: glutenin forms longer elastic structures, gliadin forms the viscous component of the dough Kneading = manipulation, increases gluten strength and realigns protein molecules, redistributes air bubbles Factors affecting gluten development: type of flour used, temperature, sugar, fat, viscosity Leavening agents Physical: air, steam Chemical: baking powder, baking soda Biological: yeast, bacteria Air and steam leavening: air in cooperated during mixing, creaming of fat and sugar, sifting of dry ingredients, whipping of egg whites Steam: due to liquid in product, from water milk and eggs Chemical leavening: raised by carbon dioxide from baking powder, baking soda reactions, CO2 is produced when an alkali reacts with a acid in the presence of a liquid Baking soda (sodium bicarbonate), you need an acid when using in recipe Baking powder: already has an acid added into it (cream of tartar), as well as corn starch to absorb moisture to inhibit reactions and to help standardize it If you add baking soda to a product to a recipe without acid it will break down and will discolour and will make a soapy taste Baking soda with the addition of an acid with hydration will start the reaction, production of CO2 Using cream of tartar in the reaction the reaction will occur quicker, with hydration it will start the reaction and produce CO2 How does the gas leaven the product? Ingredients mixed and placed in a oven, starch gelatinizes, gluten coagulates, egg proteins coagulate (gas is produced during this time), gas is trapped and expands the mass giving volume and cellular structure What could go wrong? If gas production is too fast (during mixing), gas will escape from batter and cake will not rise If gas is produced too slowly, gluten starch and eggs set the structure and crust is formed, gas is released rupturing the crust and causing cracks If too much gas production (too much baking powder added), gas cells will overexpand weaken and collapse, course grained structure with low volume How to control the rate of release of gas? Fast acting baking powder (available to bakers), single acting Slow acting baking powder (consumers), double acting water & heat Single acting baking powder: Sodium bicarbonate is the CO2 source Double acting baking powder: SAS-phosphate baking powder (Sodium aluminum sulfate), reacts to release CO2 at room temp when dry ingredients are moistened, reacts again when heat is applied in the process of baking, contains two acid substances that reacts with soda to release CO2 gas at different times in baking process Acid 1: mono calcium phosphate, reacts with soda at room temp as soon as liquid is added to dry ingredients, causes batter to become lights and porous during mixing Acid 2: sodium aluminum sulfate (SAS), requires heat and moisture to complete its reaction with soda, produces additional CO2 gas during baking Biological Agents Yeast: common strain is saccharomyces cerevisiae, forms are compressed active dry and quick rise, raised through carbon dioxide produced during fermentations, when rehydrated yeast begins fermenting Compressed: short shelf life need to use within weeks when opened known as cake wet or fresh yeast becomes active quickly Active dry: longer shelf life needs to be activated prior to use, sprinkle on warm water leave for 5-10 mins foam forms ready to use Quick rise: active dry is a special strain that makes CO2 very rapidly fermentation time is cut in half, ready to use as soon as package opens Yeast leavened products: fermentation rate increases over time Due to liberation of sugars from starch due to enzyme activity Due to yeast cells multiplying over holding time of bread The fermentation rate increases because as the yeast grows they reproduce as a result of more yeast in the system there is more fermentation going on, along with that theres the associated release of amylase which réalèses more sugars from the starch which encourages yet more growth Baking Oven spring (increase in volume about 80% of yeast breads during the early part of baking resulting from the expansion of carbon dioxide and the increased production of carbon dioxide stimulated by oven heat) Kills yeast and inactivates enzymes, formed bubbles enlarge due to expansion of carbon dioxide and air Coagulates proteins and set the structure Starch partially gelatinizes Sugar Many functions: acts as a tenderizer (ties up water so gluten strands dont develop) completes with starch for water Increases volume: contributes food for yeast to produce CO2, raises gelatinization temperature allowing more time for gluten strand development Adds sweetness, moisture retention (hygroscopic) Contributes to browning (caramelization, Maillard browning) Fat A tenderizer: interferes with gluten strand development Adds sweetness Improves volume: fat melts making batter more fluid, coats air bubbles by adhering to their surfaces, beating shortening trapus air prior to the incorporation of other ingredients Improves flavour and colour Adds flakiness: the flakiness that you see in pastries is entirely dependent on incorporating fat into flour Delays staling: interferes with recrystallization of starch molecules Liquid Hydrates flour, gelatinizes starch, activates yeast, acts as a solvent for dry ingredients Eggs Structure builder due to protein, egg white forms films and traps air when whipped, coagulates on heating Salt Flavouring Improves volume, texture, cell structure: strengths gluten inhibits proteases Controls yeast growth in breads: salt slows fermentation, too much salt reduces CO2 production