On Baking 3rd edition
Sarah R. Labensky, Priscilla Martel and Eddy Van Damme
Bakeshop Ingredients
Chapter 4
Chapter Overview
• After studying this chapter, you will be able to:
– identify different types of flours, sweeteners and
fats
– understand gluten and its importance in the
bakeshop
– identify a variety of fruits
– understand how to purchase and store fruits
appropriate for your needs
– understand the function of many bakeshop
ingredients
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Flours
• Are produced when grain kernels are ground to
powder. Grains are grasses that bear edible
seeds.
– Provide bulk and structure to baked goods.
• Wheat flour is the most important ingredient in
the bakeshop.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Producing Wheat Flour
• Milling wheat kernels
– Bran
– Endosperm
– Germ
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Parts of the Wheat Kernel
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Composition of Wheat Flour
• Consist of five nutrients:
–
–
–
–
–
–
Fat (<1%)
Minerals (<1%)
Moisture (<15%)
Starches (63-77%)
Gums ( 2-3%)
Proteins (6-18%)
• Enzymes, proteins in flour, important for flour
performance in yeast bread
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Classification of Wheat
• Winter wheat
• Spring Wheat
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Types of Flour
• Among the primary types of wheat flour:
Cake flour
Pastry flour
All-purpose flour
Artisan bread flour
Bread flour
Whole-wheat
High-gluten flour
Durum flour
Vital wheat gluten
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Protein Content of Flours
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Sugars and Sweeteners
• Are carbohydrates that:
– Provide flavor and color and tenderize
– Provide food for yeasts
– Serve as preservatives and act as creaming or
foaming agents
• Sugars are classified as either:
– Simple or single
– Complex or double
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Sugars and Sweeteners
• They come in many forms:
–
–
–
–
–
–
–
Turbinado
Sanding
Granulated
Brown
Superfine or castor
Powdered or confectioner’s
Fructose
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Liquid Sweeteners
• Achieve the same benefit as sugar except for
leavening
• May be hygrocospic (water-attracting)
–
–
–
–
–
–
–
Corn syrup
Glucose
Invert sugar
Honey
Malt
Maple syrup
Molasses
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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 (concentration)is dictated by
the purpose.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Stages of Cooked Sugar
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Fats
• Butter, lard, 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.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Types of Fats
• Butter is the fatty substance produced by
agitating cream.
• It 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
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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 milk powder
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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 cheeses used in the bakeshop include:
–
–
–
–
Cream
Farmer’s, baker’s and quark
Mascarpone
Ricotta
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Composition of an Egg
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Egg Grades
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Egg Safety
• Eggs are PHF/TTC foods
• Cook products containing w2hole eggs above
145F (63C).
• Chill products containing eggs over an ice bath
and keep at 40F (4C) or below.
• Use pasteurized eggs in products that will not be
cooked such as meringue or ice cream base.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Thickeners
• Starches are thickening agents
– Cornstarch and waxy maise
– Arrowroot
– Tapioca
• Gelatins are thickeners derived from collagen
– Granulated
– Sheet or leaf
• Vegetable gums bind water to thicken liquids
– Pectin
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
• Are a perfect snack food and a key ingredient in
the pastry chef’s pantry
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Hybrids and Varieties
• Hybrids
– Crossbreeding fruits from different species
– A unique product results
• Varieties
– Breeding fruits from the same species
– Results in a fruit with the best qualities of both
parent fruit
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
–
–
–
–
Citron
Grapefruits
Kumquats
Lemons
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
–
–
–
–
Limes
Oranges
Tangerines
Yuzu
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Exotics
• Improved transportation has increased
availability of exotics
–
–
–
–
–
Figs
Gooseberries
Guava
Lychees
Persimmons
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
–
–
–
–
Pomegranates
Prickly pears
Rhubarb
Star fruits
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Grapes
• Are the single largest fruit crop in the world,
owing to wine making.
• Are berries that grow on vines in large clusters
and are classified by color
–
–
–
–
–
Red flame grapes
Thompson seedless grapes
Concord
Ribier
Emperor
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Pomes
• Tree fruits with thin skin and firm flesh
surrounding many small seeds
– Quince
– Apples
– Pears
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Apple Varieties
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Pear Varieties
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Stone Fruits
• Are drupes, related to the almond
• Have thin skins, soft flesh and one woody stone,
or pit.
• Are fragile, easily bruised, difficult to transport
and have a short shelf life.
–
–
–
–
Apricots
Cherries
Peaches and nectarines
Plums
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
• Ripening can be accelerated with exposure to
ethylene gas or those fruits that emit it.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Purchasing and Storing Preserved Fruit
• Several techniques or processes extend the
shelf life of fruits in essentially fresh form
• They are:
–
–
–
–
–
Irradiation
Acidulation
Canning
Freezing
Drying
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Flavorings
• Are used to give baked goods, creams and
confections their characteristic flavors
– Salt
– Emulsions, extracts (such as vanilla), flavoring
compounds
– Chocolate
– Coffee and tea
– Herbs and spices
– Nuts
– Alcoholic beverages
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Herbs and Spices
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
