Bread and Pastry Lec HM PE5 PDF

BREAD AND PASTRY LEC Flour as Foundation of Baking 7. Corn meal- is coarsely ground dried corn. Corn flour is more...

BREAD AND PASTRY LEC Flour as Foundation of Baking 7. Corn meal- is coarsely ground dried corn. Corn flour is more finely ground corn. Both contains 7-8% protein on a dry basis. Flour No Gluten content. 8. Rice Flour- has about 6.5-7% protein and does not form It is the primary ingredient in baking. Wheat flour is best for gluten. It is an acceptable substitute for wheat, barley, rye or cakes, pastries, breads, scores of other baked products oat flour. In baked products 7/8 cup of non-waxy rice flour because of its gluten content. can be used in place of 1 cup APF. it provides structure in baked goods. 9. Potato Starch/ Flour- another non-gluten forming flour is Hard Wheat, mainly grown in the mid-west of the U.S has usually used in combination with other flours. It has a mild high protein content. potato taste. Substitute 5/8 cup of potato flour can be used Soft Wheat, grown in southern U.S has less protein. for 1 cup of APF. How is Flour Made? 10. Soy Flour- contains 50% protein and is used primarily to boost the protein content of baked goods. It cannot form Milling- is the process use in making flour. gluten and does not contain starch. If use too much it affects The purpose of it is to obtain the finest degree of separation the taste and it turns brown quickly. Substitution is to take 2 of the three principal parts of the wheat kernel (bran, tbsps. Flour out of each cup of flour in recipe and add 2 tbsps endosperm and germ) so that the flour shall be free from of soy flour. bran specks and be of good color so that palatability and digestibility of the products shall be improved and the shelf Properties & Characteristics of Flour life lengthened. 1. Whitish Color- flour color is important because it affects the brilliancy of the finished products. 2. Strength- the ability of the flour to produce a large loaf brought about by the presence of protein of sufficient quantity and quality to retain the gas and sufficient diastatic activity to produce sugar for uniform gas production. 3. Tolerance- the ability to withstand any processing abuse brought about mixing, fermentation, make-up and other baking processes. 4. High Absorption- is the ability of a flour to carry the maximum amount of moisture in the dough and still produce a quality loaf of bread. 5. Uniformity- quality of every flour shipment is a baker’s dream. FATS/SHORTENING Types of Flour The general term used for fats and oils. 1. Bread Flour- is hard wheat flour with about 12% protein. It is It cuts short the gluten strands “shortening”. This contributes used in yeast raised bread because the dough it produces has to the fluffy and tender texture of pie crusts and cookies. more gluten than dough made with other flours. Acts as lubricants, also it assists in the uniform dispersions of 2. Cake Flour- is soft wheat that is 7.5 percent protein. The leavening gas including steam produced in baking. It also lower gluten content causes products to have a tender, more makes the paste fluid-like in consistency to form various crumbly texture that is desirable in cake. shapes. 3. All-purpose Flour- is blended during milling to achieve a Tenderness, moistness, and richness of baked product protein of 10.5 percent. This medium protein flour can be FATS - in the form of solid shortening, margarine or butter or in the used for all baking purposes. If using APF in place of cake liquid form of oil. -fats enhances the flavors of other ingredients as well flour, substitute 1 cup minus 2 tablespoons of APF for 1 cup as contributes its own flavor, like butter. of cake of flour. 4. Whole Wheat Flour- it contains the nutritious germ and bran SHORTENING- It is 100 percent fat and solid at room temperature. It is as well as the endosperm of the wheat kernel. If substituting made of hydrogenated vegetable oils but sometimes contain animal whole wheat flour to APF, use 1 cup plus 2 tbsp of whole fats. wheat flour. To substitute whole wheat in a white bread, use half whole wheat and half bread flour for best results. Types of Fats & Shortening 5. Rye Flour- is often used in combination with wheat flour for 1. Butter - It is made from cream and has a fat content of at bread. least 80%. The remaining 20 percent is water with some milk. Light Rye Flour can be substituted for 40 percent of It imparts a good flavor without a greasy mouth feel at it wheat in a recipe w/out loss of volume. melts at body temperature. Medium& dark rye flours it must be limited to 30 & 2. Margarine - It is made from fat or oil that is hydrogenated, 20% respectively pf the total flour amount. water, milk, solids and fats. Vitamins and coloring are usually 6. Oat Flour- has relatively high protein content, 17% but does added. The fat or oil can be of animal or vegetable origin. not form gluten. Oat flour can be substituted for as much as 3. Cocoa Butter - This is used for confectionary purposes. It is 1/3 of wheat flour in bread. added to chocolates and icings to give a finer luster to the chocolates and increase the tenderness of the icing or chocolate HMPE 5 _kjmgl  BREAD AND PASTRY LEC 4. Oils - It is used in some muffin, bread and cake recipes. It is Biological Leaveners rather mealy than flaky. To substitute this use 7/8 cup for 1 cup of butter/margarine. It used in place of solid fat for some YEAST- A tiny one-celled plant that feed on sugars and cakes recipes it will be heavier in texture unless sugar and starches. They change the starch of bread dough into sugar, eggs increased. which they then digest, as they do this, they release carbon 5. Vegetable Shortening - so known as hydrogenated vegetable dioxide and as waste product and this chemical change is oil, this does not contain moisture. It comes from purified called fermentation. Tiny bubbles of carbon dioxide are deodorized oil like coconut, corn, grain and cotton seed. trapped by the strands of gluten in the dough thus it grows 6. Lard - Is pig fat Can be obtained from any part of the pig as bigger and bigger to makes the bread rise. long as there is a high concentration of fatty tissue. It ideal for ▪ DRY OR GRANULAR YEAST- dry yeast is dormant used in baked goods, where it is valued for its ability to yeast. The yeast is alive but inactive form. The produce flaky, moist pie crusts addition of water and sugar activated it. ▪ CAKE COMPRESSED OR FRESH- the yeast is in an EGGS active state in moist mixture with starch. The presence of moisture makes the yeast perishable. They add flavor, color, contribute to structure, incorporate air when beaten, provide liquid, fat and protein and emulsify fat Chemical Leaveners with liquid ingredients. Cakes without emulsifying action from the yolk may not have 1. Baking Soda- Sodium Bicarbonate. Produces gas for leavening uniform flavor and texture. combined with acidic ingredient. Acid ingredients use to counter act this, juice, vinegar, honey, molasses. It supports the weight of sugar and shortening keeping the 2. Baking Powder-is the leavening agent produced by mixing product from becoming heavy. soda and acid salt. LIQUID 2 types accdg. To speed of action: It is used to hold the batter or dough together and blend all 1. Fast acting/tart rate the ingredients. 2. Intermediate acting/ phosphate type Also acts as emulsifying agents for cakes when beaten stiff and folded into the flour mixture, it helps hold the gas to SWEETERNERS increase the volume and tenderness of baked products. It contributes to the moistness to the texture and improve It acts as food for the yeast breads the mouth feel of the product. It is responsible for the golden color of baked goods. It also contributes to good flavor, aroma and added energy 1. WATER - Use to hydrate protein, starch and leavening agents. value to baked products. When hydration occurs, water is absorbed and chemical 1. Granulated Sugar or Refined Sugar changes necessary for structure and texture development. 2. Confectionary or Powdered Sugar 2. JUICE - May be used as the liquid in a recipe. Fruit juices are 3. Brown Sugar acidic they are best for baked products which have baking Effects of Sugar in Baked Products soda as an ingredient. 3. MILK - It helps improve the color of the crust, improve Gives a richer color of the crust. texture and increase volume due to the increased ability of Improves flavor, aroma, and nutrition. milk to absorb liquid. In yeast dough, milk should be scaled Not a softening agent but by developing crust color quickly and cooled before using. This is to help the quality and Increase the development of dough. volume of the bread. SYRUP LEAVENING AGENTS/ LEAVENERS To improve the keeping qualities of the finished product and To make cakes and yeast bread rise. to provide the necessary elasticity as in jelly rolls, syrup may Three (3) types of leaveners be substituted for a part of the sugar normally used in a mix. When it is used the amount of liquid in the recipe must be 1. Physical reduced to compensate for the moisture content of the 2. Biological syrup. 3. Chemical FLAVORING AGENTS Uses of Leavers 1. Salt- it makes food taste good, accentuates the flavor or other To make baked products light and easy to chew ingredients, prevent growth of bacteria in yeast-leavened To facilitate digestion of baked product dough and removes the flatness of other dough. To make the baked product more palatable and appetizing 2. Flavor- extract from the base fruits and flowers used to add the pleasant odor of baked products Physical Leaveners 3. Cocoa, chocolate and coffee- used in baking cake, pies and Air and water vapor or stem are physical leaveners as well as cookies manipulation of the flour mixture such as creaming butter 4. Seeds, spices, root crops, fruits and vegetables - used in and sugar together. Cutting in or folding ingredients as in cakes to provide variety of flavor and improve the appearance sponge and chiffon cakes. of baked products. HMPE 5 _kjmgl  BREAD AND PASTRY LEC Baker’s Percentage ALL PURPOSE FLOUR can also be used but would require more kneading. Uses weight in grams and refers to them as “formulas” rather than “recipes”. MIXING TECHNIQUES USE IN BAKING Each ingredient in a formula including liquid, is expressed in “Flour Mixture for baked products requires different mixing methods for best results.” grams. It is not the same as true percent. 1. SIFTING - The process of separating articles in the ingredients Weight of flour is always expressed as 100%. Thus, assign like flour and sugar by passing these through a sieve, in this 100% to the flour used. process you are incorporating air. 2. Creaming Method - Rubbing two or more ingredients in a bowl using a wooden spoon or an electric mixer to develop a soft and fluffy combination of flour and batter mixture. Example: Applicable for quick breads, cake, muffins and shortened types of cakes. 3. Kneading Method - The process involves pressing, stretching and folding of dough to develop the gluten to make dough fine and smooth texture. Applied to all types of breads. 4. Stirring - Often done by rotating a wooden spoon through a mixture as long as necessary until the ingredients are combined. Overmixing may spoil mixture of many kinds of cakes and muffins. 5. Beating - Incorporates air into the mixture by mechanical agitation. It could be done with a fork, wire whisk, eggbeater, How to calculate the Weight of an Ingredient if the weight of the flour or electric food mixer. 6. Whipping - Eggs and cream are usually whipped to fill them is given with the air and make them thick and fluffy 1. Change the ingredient percentage to decimal form by dividing 7. Cut and Fold Method - Are combination of cutting vertically the percent by 100 or moving the decimal point two places to into the mixture with a rubber scraper or a spoon turning the left. over and over by gliding spoon across the bottom of the 2. After converting each percent to decimal, multiply the weigh mixing bowl at each turn. of the flour by the decimal to get the weight of other 8. Folding Method - Working with the ingredients very gently to ingredients. retain air in the mixture, is mostly done by hand although many people used electric mixer or the rubber scraper. Example: 9. Cutting In Method - The mixing of solid fat to flour with the use of a pastry cutter or blender or two knife in a scissor manner. This method is coating them with flour to form a coarse granular mixture, for pastries and biscuits. Tips of Working with Ingredients 1. Assemble all ingredients and utensil needed and arrange them within easy reach Flour Mixture 2. Work on the preparation activities before mixing the ingredients Two Classifications of Flour Mixture 3. Use standard cups and measurements. 1. BATTER MIXTURE 4. Coffee cup is not a standard cup Sift flour before measuring. 2. DOUGH Do not tap the cup of sifted flour 5. In measuring brown sugar, packed it firmly and level it with BATTER MIXTURE the edge of spatula. In refined sugar, heap to overflowing in the cup and level off 1. Drop Batters-used all-purpose flour. The mixture does not 6. Test cake by lightly touching the center of the cake or by need to be thoroughly mix. Crisp and crunchy products like inserting a cake tester in the middle. biscuits and pastries are preferred using drop batters. 7. In measuring fat, if it requires solid fat, cut into equal cubes 2. Pour Batters-do not need much mixing. Cake Flour is used or bring to room temperature, if melted butter, melt the because the gluten content is low, and the possibility of butter before measuring. gluten development is less CLASSIFICATION OF COOKIES DOUGH 1. According to Materials Used are either soft dough or stiff dough Each type of flour mixture uses a specific kind of flour 1. Batter Type Cookies – these have less liquids in proportion to Dough either soft or stiff ones, needs strong flour for good a cake. They must be stiff enough to retain the desired shape framework that can withstand kneading, rolling and shaping when deposited on a cookie sheet. into several shape. 1. Soft Cookies- Have greater percentage of eggs in BREAD Flour contains high proteins is best them to give more structure than the normal range of cookies. HMPE 5 _kjmgl  BREAD AND PASTRY LEC 2. Stiff Batter Cookies- have reduced liquid in their formulas than soft cookies. These cookies also given more drying time during baking. 3. Short Bread Cookies- they have larger amount of shortening to give them richer texture. Example: Sugar Cookies Pinwheel Cookies Short Bread Cookies 2. Foam Type Cookies- they differ from the batter type not only in the method of mixing but also because they consist of a large amount of egg products which are responsible for the required aeration. 1. Kisses and Meringue Shells- made by whipping egg whites and sugar to entrap air. 2. Macaroon Type Cookies- mostly made with almond paste, macaroon paste or kernel paste. The paste is mixed with sugar and egg whites to smooth consistency. 3. Sponge Type Cookies- are made the same way as sponge cakes and handled in the same manner, it contains larger amount of flour. Example: Kisses and Meringue French Macaroon Coconut Macaroon Madeleines 2. According to Mode of Production 1. Drop Cookies- are made simply by dropping the cookie mix to a baking sheet to get the popular designs. 2. Rolled Cookies- are made from doughs which have been rolled out and cut with special cutters to form shapes. 3. Pressed or Bagged Cookies- are the riches and most festive type. They are made with more shortening and are pressed out of a cookie press or pastry bag. 4. Bar Type Cookies- are usually made from stiffer dough. HMPE 5 _kjmgl