chapter 4 bakeshop ingredients. copyright ©2009 by pearson education, inc. upper saddle river, new...
TRANSCRIPT
Chapter 4
Bakeshop Ingredients
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Flours
• Provide bulk and structure to baked goods.
• They are produced when grain kernels are ground to powder.
• Grains are grasses that bear edible seeds.
• Wheat flour is the most important ingredient in the bakeshop.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Flours
• Consist of five nutrients:– Fat (<1%)– Minerals (<1%)– Moisture (<15%)– Starches (63-77%)– Proteins (up to 70%)
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Classification of Wheat
• Winter wheat
• Spring Wheat
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Flour
• Among the primary types of wheat flour:Cake flour
Pastry flour
All-purpose flour
Bread flour
High-gluten flour
Vital Wheat Gluten
Durum flour
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Protein Content of Flours
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Specialty Flours
• Among the types of flour used in the bake shop are the following specialty flours:– Whole-wheat flour and wheat germ
• Nonwheat or composite flours such as:– Rye flour– Cornmeal– Oats– Rice flour
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Sugars and Sweeteners
• Are carbohydrates
• Provide flavor and color and tenderize
• Provide food for yeasts
• Serve as preservatives and act as creaming or foaming agents
• Are classified as either:– Simple or single– Complex or double
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Sugars and Sweeteners
• They come in many forms:– Turbinado– Sanding– Granulated– Brown– Superfine or castor– Powdered or confectioner’s– Fructose
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Liquid Sweeteners
• Achieve the same benefit as sugar except for leavening– Corn syrup– Glucose– Invert sugar– Honey– Malt– Maple syrup– Molasses
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Sugar Syrups
• Sugar is a key ingredient in the bakeshop.• It can be incorporated in its dry form or when liquefied into
a syrup.• Sugar syrups take two forms:
– Simple syrups, mixtures of sugar and water– Cooked syrups, made of melted sugar cooked until it
reaches a specific temperature• The syrup’s density is dictated by the purpose.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Stages of Cooked Sugar
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Fats
• Are the general term for lard, butter, margarine, shortening and oil.
• They provide color, add moisture and richness.• They also assist with leavening, help extend shelf life and
produce tender baked goods.• With proper mixing fat particles are distributed evenly
causing fat and liquid to emulsify.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Fats
• Butter is the fatty substance produced by agitating cream.
• Butter contains at least 80% milkfat and may or may not contain salt.
• It comes in many forms:– Salted butter – European-style butter– Whipped butter– Clarified butter
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Fats (cont.)
• Lard is rendered pork fat.• Margarine is manufactured from animal or vegetable oil.• Oil may be extracted from a variety of plants; unlike
butter or solid fats, oil blends thoroughly into a mixture• Any fat is a shortening and tenderizes the product.
– Hydrogenation process hardens liquid fats– Consumption of excess trans fats, a by product of
hydrogenation, is a risk factor for diseases
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Milk and Dairy Products
• Provide texture, flavor, volume, color and nutritional value for cooked or baked items.
• Highly perishable, milk is an excellent breeding ground for bacteria.
• Pasteurization destroys pathogenic bacteria• Milk can be:
– Whole– Evaporated– Sweetened condensed– Dry powder
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Milk and Dairy Products
• Cream is rich milk containing at least 18% fat– Half-and-half– Light cream, coffee cream and table cream– Whipping cream– Heavy cream– Clotted cream
• Cultured dairy products are produced by adding specific bacteria to fluid dairy products– Buttermilk– Sour cream– Crème fraîche– Yogurt
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Cheese
• Cheese is milk protein coagulated and then separated (whey from curd).
• One of the oldest and most widely known foods to man, cheese comes in various forms:– Fresh
– Cream
– Farmer’s, baker’s and quark
– Mascarpone
– Ricotta
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Eggs
• Eggs leaven, flavor, thicken, enrich and tenderize yeast and extend shelf life of some baked goods.– Yolk is the bright yellow portion containing most of the
minerals and vitamins and all the fat.– Albumen, or egg white, is clear, containing half the
protein.– Chalazae cords anchor the yolk in place.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Composition of an Egg
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On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Egg Grades
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Thickeners
• Starches are thickening agents– Cornstarch– Arrowroot– Tapioca
• Gelatins are thickeners derived from collagen– Granulated – Sheet or leaf
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Fruits
• Add flavor, moisture, texture, body and taste to baked goods
• Are organs developed from the ovary of a flowering plant containing one or more seeds
• They are a perfect snack food and a key ingredient in the pastry chef’s pantry
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Berries
• Small, juicy fruits that grow on vines and bushes worldwide
• Thin skinned with many tiny seeds, they must ripen on the vine– Blackberries
– Blueberries
– Cranberries
– Currants
– Raspberries
– Strawberries
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Citrus
• Thick bitter rind, with colored skin known as zest• Flesh is segmented and juicy, acidic and aromatic with
flavors ranging from bitter to tart to sweet– Grapefruits
– Kumquats
– Lemons
– Limes
– Oranges
– Tangerines
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Exotics
• Improved transportation has increased availability of exotics– Figs
– Gooseberries
– Guava
– Lychees
– Persimmons
– Pomegranates
– Prickly pears
– Star fruits
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Grapes
• The single largest fruit crop in the world, owing to wine making.
• They are berries that grow on vines in large clusters and are classified by color– Red flame grapes
– Thompson seedless grapes
– Concord
– Ribier
– Emperor
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Melons
• Members of the gourd family, they can be divided into two groups:– Sweet (cantaloupes and honeydew)– Watermelons
• Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh.
• Watermelons have thick, dark green rind surrounding crispy, watery flesh.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Pomes
• Tree fruits with thin skin and firm flesh surrounding many small seeds– Quince
– Apples
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Pomes
• Pears
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Stone Fruits
• Or drupes, are related to the almond• They have thin skins, soft flesh and one woody
stone, or pit.• They are fragile, easily bruised, difficult to
transport and have a short shelf life.– Apricots– Cherries– Peaches and nectarines– Plums
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Tropicals
• Native to hot, tropical or subtropical regions, now readily available
• All can be eaten fresh, without cooking– Bananas
– Dates
– Kiwis
– Mangoes
– Papayas
– Passion fruits
– Pineapples
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Purchasing Fresh Fruit
• Grading is based on size, uniformity of shape, color and texture as well as absence of defects.
• Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic.
• Ripening can be delayed by chilling.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Purchasing and Storing Preserved Fruit
• Extend the shelf life of fruits in essentially fresh form
• They are:– Irradiation– Acidulation– Canning– Freezing– Drying
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Flavorings
• Are used to give baked goods, creams and confections flavors– Salt– Emulsions and extracts (such as vanilla)– Coffee– Chocolate– Herbs and spices– Nuts– Alcoholic beverages