Chapt 4

Yeast is killed at a temperature of ______________.

140 F

What is the composition of butter?

80% fat, 15% water, 5% milk solids

What types of egg products are used in the bakeshop?

Fresh, dried, frozen

substituting milk for buttermilk

If a formula includes buttermilk and baking soda, you must add another acid to react with the soda. adding cream of tartar is the simplest.

What are the main types of milk and cream products used in the bakeshop?

fresh milk, fermented milk (sour cream, buttermilk), fresh cream (whipping, half and half), milk products w/ water removed (condensed milk, evaporated milk), cheese (baker's cheese, cream cheese)

3 reasons for a recipe

consistency, quality, quantity

endosperm

the white, starchy part of the kernel that remains when the bran and germ are removed. This is the portion of the wheat kernel that is milled into white flour

How is flour milled, using the roller milling system?

used using grooved steel rollers. rollers separate the bran and germ from the endosperm; the endosperm is then milled into flour

What are the advantages and disadvantages of using butter in baked goods?

1. Flavor: Shortenings are intentionally flavorless, but butter has a highly desirable flavor. 2. Melting qualities. Butter melts in the mouth. Shortenings do not. After eating pastries or icings made with shortening, one can be left with an unpleasant film of shortening coating the mouth. Disadvantages: hard and brittle when cold, very soft at room temp. doughs made with butter are much harder to handle. Also, butter is more expensive than shortening.

What are the blooming or soaking procedures for powdered gelatin and sheet or leaf gelatin?

1. The process of softening gelatin in water is called blooming. To bloom gelatin, combine it with water or other liquid according to the procedures explained in the text. 2. The bloom rating is a measure of the strength of the gel formed by the gelatin. The higher the number, the stronger the gel. Gelatins with higher bloom ratings set faster and have less taste to detract from the main ingredients.

What are the 5 functions of fats in baked goods?

1. To add moistness and richness. 2. To increase tenderness by shortening gluten strands. 3. To increase keeping quality. 4. To add flavor. 5. To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products.

What are the six functions of sugars in baked goods?

1. add sweetness and flavor 2. create tenderness and fineness of texture by weakening the gluten structure 3. they give crust color 4. retain moisture= longer lasting 5. creaming agents with fats and foaming agent with eggs 6. provide food for yeast

What are the eight functions of eggs in baked goods?

1. structure: egg coagulates to give structure. important with high-ratio cakes (high content of sugar and fat weakens gluten) if used in high quantities, eggs make product more tough and chewy unless balanced with fat and sugar which are tenderizers 2.emulsifying of fats and liquids: yolks are emulsifiers that promotes smooth batters. contributes to volume and texture 3. leavening: beaten eggs have air bubbles; bubbles are trapped in batters which expands in heat and promotes leavening 4. shortening action: yolks acts as shortening. important when products of low in other fats 5. Moisture: eggs are mostly water. must be calculated in the total liquid formula. 6. flavor 7. nutritional value 8. color: yellow color in doughs and baked goods; browns easily to contribute to the curst color

What are the three basic steps in using gelatin in a formula?

1. the gelatin is softened in water or other liquid.It absorbs five times its weight in water. 2. The softened gelatin is added to hot ingredients, or is heated with other ingredients, until it dissolves. 3. The mixture is chilled until it sets.

What are the major functions of fat?

1. to add moistness and richness 2. to increase tenderness by shortening the gluten strands 3. to increase keeping quality 4. to add flavor 5. assist in leavening when used as a creaming agent; to give flakiness for puff pastry; pie dough

What is waxy maize?

A modified corn starch. It does not break when frozen

What is an emulsion?

A uniform mixture of two normally unmixable substances, such as a fat and water,

baker's scale

Also called a balance scale; this weighs dry ingredients in the bake shop area. Counterweight on the right scale scoop on the left

What are the most important characteristics of bread flour, high-gluten flour, pastry flour, and cake flour?

Bread Flour: ideal for yeast breads; proteins are strong enough to tolerate machine handling and molding. Protein content of up to 13.5% is suitable for highly mechanized bakeries. high gluten flour: high protein content 14% protein; used for hard crusted breads and in pizza dough and bagels pastry flour: weak or low gluten flour; creamy white color; 9% protein cake flour: weak or low gluten flour; soft and smooth texture; pure white color 8% gluten

What types of shortening is used in a bake shop?

Regular shortening

what are the 3 parts of a wheat kernel?

bran, endosperm, germ

What forms of sucrose are used in the bakeshop?

granulated sugar, powder sugar (Confectioners), fondant sugar (dehydrated fondant), brown sugar

What are the main types of rye flour?

light rye: high % of starch; low in protein med rye: straight flour; milled from whole rye grain after bran is removed; has a higher protein content than light dark rye: like clear flour; coming from parts of the grain closest to the bran rye blend: mix of rye flour and a strong wheat flour

What is buttermilk?

low-fat cultured milk; fresh, liquid milk, usually skim milk, which has been cultured or soured by bacteria. It is usually called cultured buttermilk to distinguish it from the original buttermilk, which was the liquid left after butter making.

What is the purpose of milk in baked goods?

milk contributes to the texture, flavor, crust color, keeping quality, and nutritional value of baked products.

What are the main syrup products used in the bakeshop?

molasses, honey, low-conversion glucose syrup, corn syrup.

buttermilk in replacement of milk

must be neutralized by adding baking soda to the formula. Then, because the soda and acid together release carbon dioxide, this extra leavening power must be compensated for by reducing the baking powder,

bran

outer protective covering of the kernel

germ

part of the kernel that becomes the new wheat plant if the kernelis sprouted. the high fat content makes it go rancid quickly which is why whole wheat flour does not last long

What are the three main grades of flour as produced by the roller milling process? Describe them.

patent flour: highest grade of flour; its the interior of the endosperm; high quality protein clear flour: outer parts of endosperm; portion of the endosperm left after the patent flour has been removed; darker in color and higher in protein. although higher in protein, the protein in patent flour is of better quality meaning protein stretches well and makes a strong, elastic film straight flour: made from the entire endosperm; contains small amounts of bran and germ that weren't separated during milling

What forms of gelatin are used in the bakeshop?

powdered and sheets

What is meant by extraction?

refers to the amount of flour milled from a given amount of grain. For example, whole wheat flour is said to be 100% extraction because if you start with 100 pounds of grain, you end up with 100 pounds of whole wheat flour. As a second example, if a grade of flour is described as 60% extraction, this means it would take 100 kilograms whole grain to produce 60 kilograms of this grade of flour. low extraction flour = patent flour 60% (inside of the endosperm part) high extraction flour= straight flour (the whole endosperm)

What is meant by absorption? Why is it important?

refers to the amount of water a flour can take up and hold while being made into a simple dough. It is expressed as a percentage of the weight of flour. Thus, if the absorption ratio of a certain grade of flour is described as 60%, this means 60 pounds water combined with 100 pounds flour would yield a dough of standard consistency.

Why are pasteurized eggs used for many preparations?

sanitation purposes: salmonella food poisoning