Baking Ingredients and Their Uses PDF

Second Quarter-TLE-FCS Bread and Pastry Notes # 2.3 BAKING INGREDIENTS AND THEIR USES BASIC INGREDIENTS FLOUR AS FOUNDATION Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops, starchy vegetables and other food...

Second Quarter-TLE-FCS Bread and Pastry Notes # 2.3 BAKING INGREDIENTS AND THEIR USES BASIC INGREDIENTS FLOUR AS FOUNDATION Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops, starchy vegetables and other foods. There are different kinds of flour depending on the raw materials used such as rice flour, potato flour, soya flour, cassava flour and several others. The protein content of flour is called gluten exist in dry form. Gluten is responsible for the tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives elastic or stretching properties of gluten. FLOUR - the main ingredient or framework of baked products - contributes color, texture and flavor - improve the nutritive value - use for various cooking products like thickening agent, binding, dredging and stiffening agent Types of Flour: a. Bread Flour-BF (Hard Wheat) - Strong Flour or First Class Flour - contains 12% or more gluten - Used in breads, rolls and almost all yeast-raised dough production because of its high protein content. - When rubbed between fingers it feels rough or sandy, dry and granular - Has a creamy color. - When pressed together, does not lump easily. b. All- Purpose Flour- APF (Semi Hard Wheat) - Family Flour or General Flour and sometimes referred to as Pastry Flour. - contains 10 to 12% gluten and it is used in almost all bakery goods from breads, pastries, cookies and cakes - good substitute for bread flour or cake flour - if used for bread, it needs more kneading and less mixing to prevent gluten development - when you rub it between your fingers it feels smooth and if pressed hardly on your hands, it holds its shape c. Cake Flour- CF (Soft Wheat)  - Soft Flour - 10% or less gluten - used in cakes, cookies and other baked goods that need little or no gluten at all - its color is usually white and it feels glossy and smooth like powder - clumps a bit and tends to hold its shape if pressed with your hands - whiter than bread and all-purpose flour. d. Other types- rye, buckwheat, corn flour and others are often used only for specialized types of baking. Each imparts a distinct quality to the finished product. e. Durum flour – it is usually enriched and used to make noodles f. Self-rising flour- basically ordinary all-purpose flour that has baking powder and salt added to it. LIQUID INGREDIENTS - act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture - they help hold gas to increase the volume and tenderness of baked products a. Water - it helps disperse other ingredients - the cheapest among all liquid ingredients - used to hold the batter or dough together and to blend all the ingredients b. Milk - gives delightful aroma - provides improve nutrition, flavour and eating quality - helps improve color of the crust - improve texture and (increases) volume due to the increased ability of milk to absorb water Kinds of Milk a. Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk solids b. Evaporated Milk- made from fresh whole milk c. Skim Milk- varying amounts of milk fat is removed from whole milk d. Condensed Milk- with sugar added and water removed e. Filled Milk- with added vitamins f. Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes. g. Fat-free half-and-half:- Made mostly from skim milk, with carrageenan for body, this product can bring a creamy flavor to recipes without added fat. h. Light cream and half-and-half:- Light cream contains 18 to 30 percent milk fat. Half-and-half is a mixture of milk and cream. i. Non-fat dry milk powder- When reconstituted, this milk product can be used in cooking. j. Sour cream and yogurt- Sour cream is traditionally made from light cream with a bacterial culture added, while yogurt is made from milk with a bacterial culture added. Both are available in low-fat and fat-free varieties. k. Whipping cream- It contains at least 30 percent milk fat and can be beaten into whipped cream. c. Fruit Juice - can be a substitute for water and milk - add flavor to baked products- example: pineapple juice, orange juice SUGAR AND RELATED PRODUCTS - aside from sweet taste, it gives appetizing golden color - makes baked products tender because of its property to retain moisture - acts as food of the yeast in yeast bread - add aroma and energy value to the baked products Types of Sugar a. Granulated Sugar- it is refined sugar that is commonly used at home. b. Brown Sugar- it is partially purified product ranging from light to dark brown. Regular granulated sucrose containing various impurities that give distinctive flavor c. Confectioner’s Sugar/ Powdered Sugar- combination of sugar and cornstarch, with the latter added to prevent caking. Its fine, smooth, and powder- like quality makes it excellent for making candies, icings, frostings and dessert sauces. d. Caster Sugar-it is refined white sugar with size between that of granulated and confectioner’s sugar. It is used in cakes and dessert- making because it easily dissolves without forming lumps. SHORTENING - may be single fat or oil or a combination of several fats and oils. - general term used for fats or oils used to tenderized baked products - contributes to the fluffy and tender texture of pie crust and cookies - assists in the uniform dispersions of leavening gas - increase volume, give shape and texture to baked products Classification of Shortening a. Butter – this is mainly used for cakes and cookies. Its shortening value is inferior to that of lard. Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet “buttery” flavor to food. b. Margarine- An artificial butter product made from various hydrogenated fats and flavorings, unlike butter, margarine mainly consists of vegetable fat and skim milk. Margarine and butter may look the same. However, margarine lacks the distinct flavour that butter has. 80 percent vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted. c. Lard – this is best for breads, biscuits, pie crust and a few types of cakes and cookies. Hog fat or lard is usually solid even at room temperature. Also use for greasing pans. EGGS - one of the best protein foods - used for added structure, richness and nutrition, and good keeping quality - help to support the weight of the sugar and shortening, thus keep the product from becoming heavy - serves as a means of incorporating air - supply liquid to batter and dough LEAVENING AGENT – gas added or produced during the mixing and/or heating of a batter or dough making the mixture rise. -makes baked product light and porous - volume increases as the air entrapped in the flour mixture expands when heated Three Types of Leavening Agents a. Biological/ Natural Enzyme - Yeast is a single-celled plant capable of converting sugar to alcohol and carbon dioxide in a process known as Fermentation. b. Chemical/Commercial - Baking Powder-A leavening agent containing both baking soda and one or two acids - citric or tartaric. It reacts without acid from the other ingredients when wet and when it becomes hot. The baking powder used at home is "double-acting" because it has two types of acid - one reacts when liquids are added in the bowl and the other reacts when it becomes hot during baking. Carbon dioxide is the gas produced that "lifts" the batter and makes a light product in the end. - Baking Soda (Sodium Bicarbonate) A chemical leavening agent that releases carbon dioxide when acids or acid sources are added to it such as sour milk, molasses and cream of tartar. Baking soda has one other advantage in the kitchen -- it's a natural fire extinguisher.Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid. c. Water Vapor or Steam contributes to the improvement of the texture and volume of the dough. d. Cream of Tartar (potassium hydrogen tartrate) - used to stabilized the egg whites and allow them to reach its full volume. SALT - (Sodium Chloride) - enhance and correct the flavor of other ingredients in the dough - used to control and regulate the fermentation process in the bread making - it toughens the gluten , thus permits greater volume - allows absorption or more water, sugar caramelizes more readily FLAVORING AGENTS  - the amount to be used depends on the customer’s desire and the baker’s knowledge of their concentration a. Spices and Seeds- finely ground, aromatic vegetable products to improve the quality of cooked food (example: mace, cinnamon, nutmeg) b. Flavorings- extracts are solutions of the flavors in ethyl alcohol or other solvent (example: orange, lemon and vanilla extract) c. Chocolate – popularly used in the baking of cakes, pies and cookies. They provide variety as well as body and bulk to the mix or icing. Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids. Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent pure chocolate with added cocoa butter and sugar. Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar.8 Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains pure chocolate and cocoa butter with no sugar added. Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor. White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are sometimes confused with white chocolate. While they are often used interchangeably in recipes, they are not truly white chocolate because they do not contain cocoa butter. MEASUREMENTS, CONVERTIONS AND SUBSTITUTION ABBREVIATIONS USED IN RECIPES p. = pinch sp. = speck f.g. = few grains t., tsp., TSP. = teaspoon T., tbs., tbsp., TBSP = tablespoon Oz. = ounce c = cup pt. = pint qt. = quart gal. = Gallon pk. = peck bu. = bushel lb., # = pound doz., dz. = dozen min. = minute hr. = hour C. = degrees Celsius F. = degrees Fahrenheit STANDARD OF WEIGHT AND MEASURES 1 tablespoon = 3 teaspoon 2 tablespoon = 1/8 cup = 28.35 grams = 1 ounce 4 tablespoon = ¼ cup 5 tablespoon + 1 teaspoon = 1/3 cup ½ cup+1/4 cup = ¾ cup ¾ cup plus2 tablespoons = 7/8 cup 16 tablespoon = 1 cup = 8 ounces 2 cups = 1 pint 4 cups = 1 quart = 2 pints 16 ounces = 1 pound 8 cups = ½ gallon = 2 quarts 1 pound ( lb.) = 463.59 grams 1 kilogram ( kg. ) = 2.21 pounds 1 gram =.035 ounces 1 medium orange = ¼ to ½ cup ( slice ) 1 medium apple = 1 cup slice 14 oz. can condensed milk = 1 ¼ cups 14 oz, can evaporated milk = 1 2/3 cups 1 lb. brown sugar = 2 ¼ cups (packed) 1 lb. confectioner sugar = 3 ½ cups 1 lb. confectioner sugar = 2 ½ cups 1 lb. nuts = 4 ½ cups 1 lb. dried nuts = 2 cups 5 whole eggs = 1 cup 12 egg yolks = 1 cup 8 egg whites = 1 cup 1 bar butter = 1 cup = ½ pound 1 stick butter = ½ cup COMMON UNITS OF VOLUME 1 gallon (gal.) = 4 quarts 1 quart = 2 pints = 964.4 milliliters 1 teaspoon ( tsp. or t.) = 4.9 milliliters 1 tablespoon (T. or tbsp. ) = 14.8 milliliters 15 ounces raisins = 3 cups CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES 1 cup all-purpose flour....................... 1 cup + 2 tbsp cake flour 1 tablespoon cornstarch.....................2 tablespoon all-purpose flour 1 cup sifted cake flour........................7/8 cup all-purpose flour sifted ……………. 1 cup all purpose flour minus 2 tablespoon. 1 cup sugar granulated......................1 1/3 cup brown sugar, lightly packed 1 cup honey.......................................1 ¼ cup sugar plus 1 /2cup liquid 1 ounce chocolate............................. 3 tablespoon cocoa plus 1 tablespoon fat 1 teaspoon baking powder................. ½ teaspoon cream of tartar + ¼ teaspoon baking soda 1 teaspoon active dry yeast................1 package (7gram) dry yeast compressed yeast cake 1 square unsweetened chocolate........ 3 tablespoon cocoa plus 1 tablespoon fat 1 cup butter......................................... 1 cup margarine ………….. 7/8 cup of lard plus ½ teaspoon salt 1 cup whole milk................................1/2 cup evap milk + ½ cup water…………. 1 cup water + ¼ cup powdered milk 1 cup milk..........................................3 tablespoon of sifted non - fat dry milk plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water 1 cup butter milk or sour milk.............. 1 ¾ teaspoon of cream of tartar plus1 cup of sweet milk MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY A. Flour 1. Sift the flour 2. Scoop to fill the measuring cup to overflow. DO NOT SHAKE. 3. Level off with spatula THE MOST ACCURATE WAY TO MEASURE FLOUR IS BY WEIGHT: All-Purpose Flour: 1 cup = 120-130 grams = 4¼ ounces  Bread Flour: 1 cup = 130 grams = 4½ ounces Cake Flour: 1 cup = 110 grams = 4 ounces Whole Wheat Flour: 1 cup = 120 grams = 4¼ ounces B. Sugar a. White sugar 1. Sifting is not necessary before measuring unless it is lumpy 2. Fill the measuring cup until overflowing. DO NOT SHAKE THE CUP. 3. Level off with spatula b. Brown sugar 1. Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the dirt. 2. Scoop into the measuring cup and pack compactly until it follows the shape when inverted. THE MOST ACCURATE WAY TO MEASURE SUGAR IS BY WEIGHT: Granulated Sugar: 1 cup = 200 grams = 7 ounces Caster Sugar: 1 cup = 200 grams = 7 ounces Light Brown Sugar: 1 cup = 215 grams = 7½ ounces Dark Brown Sugar: 1 cup = 230 grams = 8 ounces Confectioners’ Sugar: 1 cup = 120 grams = 4½ ounces C. Powdered food (baking powder and baking soda) 1. Remove the lumps in the powder by stirring 2. Dip the measuring spoon into the powder 3. Level with spatula or back edge of the knife or right in the can opening D. Shortening a. Solid Fats 1. Fill the measuring cup/spoon with the shortening while pressing until it is full 2. Level the fat with a straight of a knife or spatula b. Liquid fats 1. Pour oil in the glass measuring cup 2. Check if it is filled up to the measuring mark. Do not lift the cup when measuring E. Milk a. Liquid form 1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup. b. Powdered milk 1. Remove lumps in milk by stirring 2. Scoop lightly to fill the measuring cup or spoon without shaking until it overflows 3. Use the spatula or straight edge of the knife to level the measurement  Accuracy in measuring basic ingredients is especially necessary when baking bread, pies and cakes. Ingredients are measured by weight, volume and some other convenient means: 1. Weight Measurement- the usual scale used for weighing is the dietetic scale (500 grams) of the spring balance type. The knob on the numbered face may be “zeroed” after placing an empty container can then be read directly. 2. Volume Measurement- cups are used in measuring the volume of ingredients. The glass cup with headspace above the calibrated level is used for liquid ingredients and the metal cup with no headspace above is used for dry ingredients. 3. Other Means- a convenient means of measuring portions is by noting down weights and volume of manufactured foods as indicated on the label of standard packages, which is on cans, cartons, bags and the like. For example: 1 pound of butter means to 2 cups, and a number 2 can liquid contains 2 cups. STORAGE OF INGREDIENTS FLOUR  Store in tightly covered containers to keep out dust, moisture and insects.  Store in a dry place at room temperature. It may be stored for 2-3 months. MILK  Unopened cans of evaporated or sweetened condensed milk may be stored at room temperature.  Once opened, they should be refrigerated immediately. SUGAR  Sugar should be stored in a covered container and in dry place.  Brown sugar should be stored in an airtight container to keep the sugar from drying out. EGGS  Eggs should be stored in the refrigerator with large end up.  When stored at room temperature, eggs lose more quality in a day than a week in the refrigerator.For best quality, eggs should be used within a week.  To store leftover yolks, cover with cold water and refrigerate in a tightly covered containers. Pour off water when ready to use the yolks. Use within one or two days.  To store egg whites, refrigerate in a tightly covered containers and use within one or two days. SHORTENING A. BUTTER  Leave butter in its original package and keep it in the food compartment of the refrigerator or freezer, it will last up to 2 weeks.  Placed partially used portions of butter in a covered dish, refrigerate and use up within a few days. B. FATS and OILS  Store home-rendered fats such as pork fat in the refrigerator.  Vegetable shortenings should be kept at room temperature for shorter periods of time as when refrigerated. Under refrigeration, they keep for several months. LEAVENING AGENTS  Store baking powder, baking soda and cream of tartar tightly in a covered containers in a dry place. To test if baking powder is active: place ½ tsp. in ¼ cup water. It should bubble up if it’s still good. For baking soda, pour a few drops of vinegar in ¼ tsp. It should bubble up if it’s still good.  Check the label on yeast products for the date of expiry.