Dimension of Baking

Dimension of Baking

Bakery Ingredients

1.flour

2.liquids

3.salt

4.sugar

5.fat

6.eggs

7.leavening agents

I. FLOUR

A. Types

1. Hard wheat-

2. Soft wheat-

B. Milling (see book, Chapt 16)-

C. WHEAT Kernel

1. Bran-

2. Endosperm- starch granules in a protein matrix.

3. Germ- Fat portion of wheat

D. Composition of Flour

1. Proteins- KEY

a. Minor role

a)  amylase

b)  amylase

c) lipoxidase

b. Major Role

1) Specific “gluten proteins” –

Term “Gluten” means-

a) Gliadin- shape-

characteristic -

shorter m.w.

b) Glutenin- shape-

characteristic-

long, high m.w.

2) Gluten

a) Bonds in gluten-

b) Gluten Development:

1. Sugar-

2. Fat- < 2%

2. Flour Composition continued - Carbohydrate

a. Cellulose-

b. Pentosans-

c. Starch*- =

Gelatinization-

E. Examples of Flour TYPES

1. All purpose flour:

2. Cake Flour

3. Bread Flour

4. Pastry Flour

5. Self Rising Flour

6. Durum Flour-

7. Whole Wheat Flour-

8. Modified Wheat Flour- Retail

a.Bleaching-

b. Maturing agents-

9. Rye Flour

II. Liquid- supplies water (Bakery Ingredients cont.)

A. Function

1. hydrates

2. solvent

3. steam

4. leavening reactions from leavening agent

B. May supply:

1. Acids

2. Flavor

3. Fat

III. Salt

A. Bakery Function

1.

B. Non Bakery Function

IV. Sugar

A. Types of sugars

1. Granulated =cane or beet

2. Powdered (confectionery.) = pulverized granulated sugar; anticaking agent

added (corn starch)

3. Raw sugar = not fully refined; 97% pure sucrose+ nonsugar impurities

4. Brown sugar = granulated sugar + molasses-like syrup (2-4% H2O; 91-96%

sucrose)

5. Glucose = sold as dextrose, less sweet than sucrose

6. Maltose = starch fermented with enzymes; used for color and flavor

7. Lactose = milk sugar; participates with protein Maillard RX

8. Invert sugar = resist crystallization; form when sugar is heat with water, acid

or just invertase enzyme; glucose + fructose mix ; fluid

B. Types of Syrups

1. Molasses = ~ 80% solids (50-75% of which is sucrose or invert sugar), 20%

water; byproduct of sugar refining; 3 grades available; contains some minerals and other nonsugar material;

2. Maple syrup = sap of maple trees boiled down (50 gal  1 gal)

3. Honey = mostly fructose; absorbs moisture; lots of invert sugars

4. Corn Syrup = acid hydrolysis of corn starch

5. High fructose corn syrup = enzyme hydrolysis of corn starch

C. Artificial Sweeteners

1.Saccharin - break down (bitter) with heat

2.Aspartame- break down with heat

3.Acesulfame-K (Sunette) no break down with heat but use with some sugar

4.Sugar (cont.)

5.Sucralose (SPLENDA®)- Made from sugar; 600 times as sweet. Used in wide range of foods including baked. Very stable.

D. Functions of Sugar in Baked Products

1. tenderize

2. hygroscopic

3. flavor-

4. volume

5. color reactions called:

6. coagulation temperature

7. delays-

8. yeast -

V. FAT Fuction in Baked Goods

A. Flavor-

B. Color-

C. Tenderness-

D. Flakiness/Sheeting

1. Plastic fats

2. Flakiness

3. Sheeting-

4. Texture-

a. type of fat

b. emulsifiers present or not-

5. heat transfer medium- fat is a good conductor of heat

VI. Eggs-

A. Flavor

B. Color

C. Volume

D. Structure

E. Emulsifier

VII. Leavening Agents

Three Major:

A. CO2 Producing

1. Baking powders-
Acid salt + Nabicarb. + filler starch  C02

a. Retail =

1. Name-

2. When C02 production ?

3. Problem-

b. No longer retail -

1. Made up of :

2. When C02 production ?

NOTE: TOO MUCH BAKING POWDER MAKES PRODUCES COARSE AND SLIGHTLY HARSH TEXTURE.

2. Other CHEMICAL C02 PRODUCING:

a. Sodium bicarbonate + acid ingredients

B. BIOLOGICAL SOURCE OF CO2- Yeast

1. Types

a. Active Dry Yeast

b. Quick-Rise Active Dry Yeast-

c. Compressed Yeast-

2. Fermentation C02 production

a) reaction

S. cerevisiae

glucose 2 C2H5OH +CO2

b) Yeast food-

c) Enzymes in yeast:

d) Salt effect-

e) pH effect-

f) Sour dough bread

3. Effect of too much CO2

c. Product outcome

CO2 does not create new air cells.

C. AIR LEAVENING

D. STEAM LEAVENING