Baking 2nd sem information technology PDF

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https://www.youtube.com/watch?v=7fUAeZS184M&feature=youtu.be 2. Prepare Bakery Products Techniques in Measuring and Weighing Ingredients Used in Baking It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in different localities need varying and amounts of liquid and this should be considered in baking. Keep a record of the quantity of a flour used time you bake to find out which measurement produces the best result from the flour available in your area. You will soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it handles. A. Measurement of Dry and Liquid Ingredients 1. Dry Ingredients A. Flour 1. Sift the flour to remove lumps 2. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup. 3. Level off the cup with a straight edged utensils or spatula 4. For fractions of a cup, use the line indicating ¼, 1/3 and ½ of the standard measuring cup. B. Sugar 1. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour 2. Brown sugar, if lumpy, press through a course sieve to crush the lumps. Pack into measuring cup just enough to hold its shape. Level off. 3. Sift confectioners’ sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with spatula or any straight edged utensils. Do not shake the cup. C. Baking Powder, Soda, Salt, Spices a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If baking powder has caked. Stir lightly before measuring. D. Shortening a. With the use of measuring cup Have shortening at room temperature. Packs firmly into measuring cup taking care not have air pockets off with a spatula or any straight-edged utensils. Used standard measuring spoon for less than ¼ cup shortening b. Water Displacement Method

Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add shortening enough to cause the water to rise up to the 1 cup mark. To measure ¼ cup fill with cold water up to ¾ cup level and add shortening enough to raise the water up to the 1 cup mark. Drain well. 2. Liquid Ingredients Water and Milk 1 cup butter

1 cup margarine

1 oz baking chocolate (unsweetened)

1 square

1 oz sweetened chocolate

¼ cup cocoa + 1 ½ to 2 tsp shortening

8 -10 pcs graham crackers

1 cup of graham crumbs

4 oz bread

3 cups of soft bread crumbs

1 cup milk

½ cup evaporated milk ½ cup water

1 cup cake flour

1 cup all purpose flour- 2T + 2T cornstarch (both Sifted before measuring)

1 tablespoon cornstarch

2 tablespoon flour

1 cup sour milk

1 cup evaporated milk + 1 T vinegar or lemon juice

1 cup whipping cream

¼ cup whole milk + ¼ cup butter

1 whole egg

2 egg yolks

1 cup molasses

1 cup honey

A liquid measuring cup is the best use for liquid ingredients because it is clear and see through. It also has a spout that makes pouring of liquid easy. To get the exact amount, follow these steps when measuring liquids. 1. Set -up the liquid measuring cup. Place the measuring cup on the flat and even surface. 2. Pour the liquid carefully and slowly into the cup, stop pouring when the liquid reaches the marker line for the desired amount. 3. Check your measurement bend down so that your eyes level with the marker line. Look at the top of the liquid. Frequently Used Substitutions and Equivalents Equivalent Weights and Measurement Given Measurement

Equivalents

1 gallon (gal)

4 quarts (qt)

1 quart

2 pints (pt)

1 pint

2 cups ( c )

1 cup

8 fluid ounces fl.oz.

½ cup

4 ounces

¼ cup

2 ounces

1/8 cup

1 fluid ounce

1 tablespoon

3 teaspoon

1 pound

16 ounces

2.2 pounds-lb

35.2 ounces- oz

1 kilogram kg

1000 grams- g

2. Prepare Bakery Products 2.1. Major Ingredients in Baking 1. Flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Types of Flour All purpose flour- All-purpose flour is one of the most commonly used types of flour, according to What’s Cooking America. Berkeley Wellness notes this variety is made from a blend of hard and soft wheat. That gives it a middle-of-the-road protein and starch content. The Kitchen explains protein content directly influences how much gluten can be formed with particular flour. Flours with low protein contents generate less gluten. Flours with high protein content generate more. And gluten determines the structure and texture of baked goods. All-purpose has a10% to 12% protein content. Bread flour has more, at about 14% to 16%. But pastry flours (9%) and cake flours (7% to 8%) have less. SF Gate reports that almost 95% of the white flour sold in the United States is enriched with iron and B vitamins, including thiamin, niacin, riboflavin, and folic acid. Bread flour - is the best choice for yeasted baking products, such as bread (hence its name). So what should you do if your recipe calls for this variety, and you don’t have it on hand? The Kitchen notes you can “bump up flour’s protein content” and increase its gluten-producing potential by adding a few tablespoons of vital wheat gluten to plain old all-purpose. Bread flour is made entirely from hard wheat. The larger amount of gluten generated by this higher-protein flour helps bread rise higher. That’s because the gluten traps and holds air bubbles as you mix and knead the dough. Cake flour - is very finely milled from soft wheat, according to the Huffington Post. That gives it an almost silky feel. This variety has low protein content. It’s also bleached. (Flours that bleach naturally as they age get the label “unbleached.” But chemically treated flours are “bleached.”)

The bleaching process alters the structure of cake flour’s starches and fats, resulting in a more acidic pH. The acidity actually helps cakes — and other baked goods with a large amount of sugar — rise instead of collapsing. Meanwhile, the low protein content ensures a tender and fluffy texture. Cake flour is great for, well, cakes. But you should avoid it if you’re baking bread. If you need cake flour and don’t have it on hand, The Kitchen recommends adding 2 tablespoons of cornstarch to a cup of all-purpose. Pastry flour - is made from soft wheat, which makes it finer than all-purpose flour. Its protein content places it between all-purpose and cake flours. Food.com notes this variety is ideal for tart crusts, pie dough, muffins, and some cookie batters. What’s Cooking America recommends it if you’re trying to achieve a “tender but crumbly pastry.” Suppliers offer pastry flour in both whole-wheat and regular varieties. But your local supermarket might not keep in stock. In that case, you can find it at specialty baking stores, or order it online. Alternatively, you can mimic its characteristics by mixing a 2-to-1 ratio of all-purpose to cake flours. Whole wheat flour - by grinding entire kernels of red wheat. That a wheat seed head has three portions: the germ, bran, and endosperm. White flour includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fiber and protein. Because whole wheat flour has all three portions, it’s higher than white flour in nutrients and dietary fiber. Fine Cooking explains that the bran in whole wheat flour tears strands of gluten, thus inhibiting gluten development. And Bon Appétit notes that whole wheat is more absorbent than white flour. That necessitates the use of more liquid and results in stickier dough, which can be challenging for novices. You can offset the effect — and subdue the telltale whole wheat taste — by blending whole wheat and all-purpose flours. Oat flour - is gluten-free and therefore perfect for people on a gluten-free diet. However, Live strong notes this variety can leave your baked goods heavy or crumbly. So you might need to add more liquid or rising ingredients to your recipe. (Or, if you aren’t gluten-free, oat flour in conjunction with a high-gluten variety, such as bread flour.) You can find oat flour at the grocery store or health food store. Or you can make it at home. Just grind dried oats in your food processor or blender until they become a fine powder. Each 1¼ cups of oats will yield 1 cup of oat flour. B. Uses of Flour 1. Provides structure, texture and color to baked products 2. Provides nutritive value to baked products 3. Used as thickening agent 4. Used as binder of food 5. Used as stiffening agent in laundry C. Storage of Flour

Most types of flour keep in a sealed container in a cool, dry location. The original paper packaging used for many types of flour is good long term storage as long as the package has not been opened. Once opened, the shelf life decreases. Many types of flour are now marketed in resalable plastic that increase shelf life D. Properties /Characteristics of flour 1. Whitish color 2. Tolerance 3. Strength 4. Uniformity 5. High absorption 6. Sugar In any given recipe, sugar is performing a number of functions you’re probably not aware of. For one, it adds texture, like keeping your baked foods soft and moist. It is also yet another leavener, though working in conjunction with fat, eggs, and liquid ingredients. Sugar sweetens by the sugar caramelizing in the recipe, and adds that “crunch” to the crusts of cakes and cookies. TYPES OF SUGAR Granulated Sugar Granulated sugar is a highly refined, multi-purpose sugar. It’s also sometimes called refined, table, or white sugar. When people talk about “sugar,” this is usually what they’re talking about. Granulated sugar is made from sugarcane and sugar beets. It’s also the most common type of sugar used in baking and cooking. Caster Sugar Caster sugar is superfine granulated white sugar. Because the crystals are so fine, they dissolve much quicker than standard granulated white sugar, which makes it ideal for making meringues, syrups, and cocktails. Confectioners Sugar Also referred to as powdered sugar and 10x sugar, this is a type of white sugar that has been ground into a fine powder. To prevent clumping, a small amount of cornstarch is typically blended in. Confectioners sugar easily dissolves in liquid, and is ideal for making icing and frosting, as well as decorating baked goods. Pearl Sugar Sometimes called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard texture and an opaque color. It also holds its shape, and doesn’t melt when exposed to high temperatures. Pearl sugar is commonly used in Scandinavian baking to decorate pastries, cookies, and buns. Sanding Sugar Sanding sugar is used mainly for decorating. It has large crystals, which are fairly resistant to heat and add extra texture and crunch to cookies and other baked goods. You can find sanding sugar in a rainbow of colors. Cane Sugar

Unlike granulated sugar, which comes from sugarcane or sugar beets, cane sugar is produced solely from sugarcane and is minimally processed. It also has a slightly larger grain, darker color, and higher price tag. Use cane sugar the same way you would granulated sugar. Demerara Sugar Demerara sugar is a variety of raw cane sugar that is minimally refined. It has large grains with an amber color and a natural, subtle molasses flavor. Use it to sweeten coffee or tea, or as a topping on baked goods, like muffins, scones, cookies, and cakes. Turbinado Sugar Turbinado is another type of minimally refined raw cane sugar. This sugar variety has large, medium-brown crystals, and is often mistaken for standard brown sugar because of its color, although it’s not the same thing. Turbinado sugar has a delicate caramel flavor and is commonly used to sweeten beverages and can also be used in baking. Muscovado Sugar Also referred to as Barbados sugar, muscovado sugar is a variety of unrefined cane sugar in which the molasses isn’t removed. It comes in dark and light varieties, and has a sticky, wet, sandy texture with a rich, complex flavor. While muscovado sugar can be used as a substitute for brown sugar, its flavor is much stronger. It’s especially wonderful in barbecue sauce, marinades, and savory dishes. Light Brown Sugar Light brown sugar is refined white sugar with a small amount of molasses added in. It has a wet, sandy texture — although less sticky than muscovado sugar — and a delicate caramel flavor. Use it for making any baked goods, as well as in savory dishes. Dark Brown Sugar Like its lighter counterpart, dark brown sugar is refined white sugar with molasses added in. It contains more molasses than light brown sugar, which gives it a stronger, more intense flavor. Light and dark brown sugar can be used interchangeably. B. Effect of Sugar in Baking

III.

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Increase dough development

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Makes the color of the crust richer

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Improves the nutritive value, flavor and aroma of the products

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Makes the bread more tender

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Increase the volume of the loaf

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Serves as food of the yeast

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Contribute to moisture content of baked products increasing its storing quality

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Acts as creaming agent Eggs

Eggs do a lot in baking, but most importantly they’re a leavening agent (adding volume), and are a binder, meaning they keep the finished product together. You can use the whole egg, for flavor, binding, thickening, or glazing, or you can use egg whites and egg yolks for separate things. Egg whites are a drying agent, and add moisture and stability. Egg yolks contribute to texture and flavor. A. Uses of Eggs in Baking 1. Eggs, as well as flour are the structure ingredients in baking. 2. Eggs provide leavening : add color, texture, flavor and richness to the batter: and act as stabilizer in mixture that inherently wants to separate into its two parts, like oil and water. They are very important in helping to bind all the other ingredients together. 3. Egg whites are used to make meringues 4. Eggs used as thickening agent B. Composition of Eggs

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1. Mucin- is fibers that are a special form of protein. The chalazae hold the yolk in the center of the egg. The yolk is the source of food for the embryo and contains all the fat in the egg. It is Protein found in egg white and responsible for its gel characteristics. 2. Ovalbumin- The major protein present in egg albumen is known as “Ovalbumin” and it is the only protein of egg albumen that contains free SH groups. It is a Protein that found in the egg white which coagulates and involve both in heat coagulation and whipping. 3. Lecithin- Phosphatidylcholine a major component of egg lecithin, occurs in all cellular organisms, being one of the important components of the phospholipid portion of the cell membrane. Other components include phosphatidylethanolamine and sphingomyelin. Present in egg yolk which responsible for its emulsifying properties. It is the portion of egg yolk that causes spoilage when eggs are stored at the warm temperature. IV.

SHORTENING

is any type of fat that is solid at room temperature. It's used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated solidified oils, and even butter can be used as shortening. Types of Shortening 1. Butter As made from solid milk fats, and salt. Butter is better suited for baking than any other fat product. Butter in particular adds flavor, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in leavening and adds moisture. 2. Oil With high smoke points include: canola oil, pure olive oil, avocado oil, vegetable oil, safflower oil, and peanut oil. Baking: If you're looking for something to bake with, it's best to opt for neutral oil. Think: canola oil, coconut oil, and vegetable oil. 3. Margarine

is a processed food that is designed to taste and look similar to butter. It is often recommended as a hearthealthy replacement. Modern types of margarine are made from vegetable oils, which contain polyunsaturated fats that can lower the "bad" LDL cholesterol when used instead of saturated fat. Margarine is fats from plants. 4. Lard Is fat from a pig, in both its rendered and unrendered forms. It is a semi-soft white fat derived from fatty parts of the pig, with high saturated fatty acid content and no trans fat. 5. Cocoa Butter Is a type of fat that comes from cocoa beans. To harness cocoa butter, out of the larger cacao plant.

the beans are taken

B. Uses of Shortening in Baking 1. Make bread products tender and improve flavor 2. Assist in gas retention giving better volume and crust 3. Prevent the cohesion of gluten 4. Improve the aroma, color and texture of baked products 5. Improves the self life of baked products because of its moisture. V.

LEAVENING AGENT

Leavening agent, substance causing expansion of dough and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. A.

Classification of Leavening Agents

1. Chemical Leaveners – are chemical mixture or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes as well as cookies Examples of chemical leaveners is a. Baking Soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate, or yogurt. Like baking powder, it’s a leavening agent. Use too much, and you’ll have a soapy, coarse cake. b. Baking Powder is a leavening agent, which causes your batter to rise. It has a built-in acidic ingredient, so you don’t need to add anything else (unlike with baking soda). Too much baking powder results in a bitter tasting product, while too little results in a tough cake with little volume c. Cream of tartar is a tartaric acid and is a fine white crystalline acid salt which is a by- product of the wine making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume. 2. Biological Leaveners - Yeast is a living organism, neither plants nor animal. Yeasts belongs to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide. Types of Yeast

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Dry or granular

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Compressed or cake type

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Instant

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VI.

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Liquid ingredients provide moisture to rehydrate and activate the yeast and being together the flour and any other dry ingredients to make the dough. It also improves the formulation of gluten strands during the kneading of dough.

LIQUID INGREDIENTS

The following are some types of the liquid ingredients used in baking A. Water It is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to form smooth, workable moisture in that way. Water acts as a binding agent for any baked products. B. Milk and Other Dairy Products Milk is used in baked products to improve texture and mouth feel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, color and flavor of a baked product. Cakes that contain mil...