Bakery Food Production Flashcards
Flour
Provides structure such as bread, all purpose, pastry, whole wheat, and non wheat.
Sugar
provides flavor, color, food for yeast, tenderizer, and stabilizer for egg whites.
Sugar 2
syrup, brown sugar, fruit puree and juice
Fats
provides tenderness, flavor, moisture, browning, and flakiness
such as shortening, oil, butter, margarine
Leavening
make baked goods rise and have a light tender texture and good volume.
ex: yeast, chemical
baking soda
needs an acid to make a chemical reaction that produces carbon dioxide.
baking powder
made of baking soda, dry acid such as cream, tartar, and moisture absorber such as corn starch.
Physical
Eggs— air introduced by creaming or whisking and is trapped in the protien then it expands when it gets hot.
Steam—–during baking water evaporates and expands
Salt
Adds flavor to food and brings, out the flavor of the other ingredients.
Eggs
structure----- contributes to the structure Emulsification---blends ingredients Leavening Flavor color
Packaging types
shell eggs– sold flats that hold 30 eggs if stored properly at 41 degrees
Egg products—–eggs that have been removed from shell and pasterized
Liquids functions
form the gluten structure
activate leavening agents
some give flavor, tendereized, moisture and help with browning
ex: water, milk and cream, eggs, syrups, fruits, juices and butter
Flavors
Effects taste, and color
ex: spices—-roots, bark, berries
extracts— liquid flavors
Chocolate
Comes from cacao beans harvested from pod, roasted and chopped into nibbs, crushed into paste called chocolate liquor.
Unsweetened
a mixture of chocolate liquor and cocoa butter
