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4 Ingredients
Wheat Flour
• Wheat flour is the most important ingredient in the
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
bakeshop.
• In baked products, wheat flour provides:
• Structure
• Thickening
• Nutritive value
4 Ingredients
Wheat Varieties
• Hard wheats contain greater quantities of the proteins
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America are:
• Hard red winter
• Hard red spring
• Hard white
• Soft white
• Soft red winter
• Durum
4 Ingredients
Composition of Wheat
• Bran is the hard outer covering of
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• Clear flour
• Straight flour
• Gums: pentosans 2 to 3%
• Fats: 1%
• Ash: mineral content of flour 0.3 to 1.5%
• Pigments: carotenoids, orange-yellow.
4 Ingredients
Types of Patent Flour
• Bread flour
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• Cake flour
• High gluten flour
• Pastry flour
Bread flour
• Durum flour
• Self rising flour
• Whole wheat flour
• Bran flour
• Cracked wheat
• Corn
• Spelt
• Oats
• Buckwheat
• Soy
• Rice
• Starches
• Cornstarch
• Waxy maize
• Instant
4 Ingredients
Sugars
• Add sweetness and flavor.
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• To tenderize gluten.
• To add moistness and richness.
• To increase keeping quality.
• To add flavor.
• To assist in leavening when used as a creaming agent.
• To add flakiness.
4 Ingredients
Fats
• Shortenings: any of a group of solid fats, usually white and tasteless,
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• Structure
• Emulsifying fats and liquids
• Leavening
• Shortening action
• Moisture
• Flavor
• Color
• Nutritive value
Ingredients
Composition of Eggs
4
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
4 Ingredients
Composition of Eggs
A whole egg consists of:
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Courtesy of USDA.
• Frozen
• Dried
4 Ingredients
Egg Sizes
• One whole egg = 1.67 oz. (47 g)
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Temperature
34°F (1°C) Inactive (storage temperature)
60°-70°F (15°-20°C) Slow action
70°-90°F (20°-32°C) Best growth (fermentation and proofing
temperatures for bread doughs)
mixing.
• The formation of air cells is important even in products
leavened by yeast or baking powder because the air
cells collect and hold the leavening gases.
4 Ingredients
Methods of Incorporating Air
• Creaming: the process of beating fat and sugar together
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to incorporate air.
• Foaming: the process of beating eggs, with or without
sugar, to incorporate air.
4 Ingredients
Steam
• When water turns to steam, it expands to 1100 times its
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
original volume.
• Because all baked products contain some moisture,
steam is an important leavening agent.
4 Ingredients
Gelling Agents
• Gelatin is a water-soluble protein extracted from animal
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connective tissue.
• Two forms available for bakeshop:
1. Powdered
2. Leaf gelatin, sheet gelatin
4 Ingredients
Gelling Agents
Using gelatin in formulas:
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• Kernel paste
• Macaroon paste
• Marzipan
• Praline paste
4 Ingredients
Chocolate and Cocoa
Chocolate and cocoa are derived from cocoa or cacao
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shop:
• Vanilla beans
• Vanilla extract
4 Ingredients
Salt, Spices, and Flavorings
• Extracts are flavorful oils and other substances
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dissolved in alcohol.
• Emulsions are flavorful oils mixed with water with
the aid of emulsifiers such as vegetable gums.
4 Ingredients
Salt, Spices, and Flavorings
Two categories of flavorings:
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• Natural
• Artificial
4 Ingredients
Salt, Spices, and Flavorings
Alcohols
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