Chapter 27-2 Bakeshop Ingredients,Didio, March 31, 2015

What is the role of yeast during the fermentation process?

It breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process in products such as bread.

Beating

- agitating ingredients vigorously to add air to develop gluten.

Folding

- gently adding light airy ingredients to heavier ingredients by using a smooth circular movement.

Stirring

- gently blending ingredients until they are combined.

Blending

- mixing or folding two or more ingredients together until they are evenly combined.

Sifting

- passing dry ingredients through a wire mesh to remove lumps, blend, and add air.

Cut in

- to cut in or mix solid fat with dry ingredients until lumps of the desired size remain.

Whipping

- vigorously beating ingredients to add air.

Creaming

- vigorously combining softened fat and sugar to add air.

Kneading

- working dough by hand or in a bench mixer to develop gluten and evenly distribute ingredients

How do brown sugar, granulated sugar, and confectioner's sugar differ?

Brown sugar - a soft mixture of white sugar and molasses Granulated sugar - extrafine white sugar or table sugar Confectioner's sugar - granulated sugar that has been crushed to a fine powder.

How do fats tenderize baked goods?

During baking, fats surround the flour particles and prevent long strands of gluten from forming.

What is the difference between hard wheat flour and soft wheat flour? Name a product for which each is used

Hard wheat flour has a high protein content making it excellent for making breads. Soft wheat flour has a low protein content making it the choice for tender baked goods such as cookies and pastries.

What is the difference between vegetable shortenings and emulsified shortenings?

Vegetable shortening is made from purified oils that have been hydrogenated to make them solid and less likely to become rancid; has a fairly high melting point. Emulsified shortening (high ratio shortening) allow the baker to add a high ratio of water to a cake or icing. They have emulsifiers added and look like creamy oils.