PD- Prelims Flashcards
essential baking ingredients
essential baking ingredients
- flour
- liquid
- sugar
- fats
- leavening agent
- eggs
- flavorings
main ingredient of baked goods
- powdery product made from milled grains
flour
principal source of flour
wheat
wheat flour contains these proteins __ and __ when mixed with liquid forms gluten
gliadin
glutenin
a protein complex that accounts for __ to __% of total protein in bread wheat
75-85%
three kinds of wheat flour
bread flour
all-purpose flour
cake flour
white flour made from high-protein wheat
- more gluten strength and protein content that AP flour
- has 14-16% protein
bread flour
- used for general cooking, also in cakes and bread
- has medium gluten strength (10-12% protein)
AP flour
used in light bakery products like cakes and cookies
- low gluten strength (7-8% protein)
cake flour
- the darker white color of the flour, the stronger it is.
- Pure white represents weak flour which means low-gluten content.
color
- the capacity of the flour hold air cell which is responsible for the volume of
baked products. - High gluten flour is more capable to retain gas.
strength
- the ability of the flour to undergo kneading and other baking procedures but still good results prevail
- high gluten flour has greater tolerance than low gluten flour
tolerance
- the porosity of the flour depending upon its quality and protein content
- the more protein is present, the more water can absorb.
absorption capacity
the weak flour has soft and smooth texture while strong flour has coarser
granules
texture
the ability to hold it shape when press by hand because the granules stick together. Weak flour tends to retain lumpy
cohesiveness
the strong flour absorbs more moisture and is heavier and so the weak flour is lighter
weight
The most important function is to disperse proteins for gluten development. It binds ingredients together.
liquid
four (4) uses of liquid
- solvent for dry ingredients
- activate yeast
- hydrate flour granules
- help dough risen
kinds of liquid
- water
- fruit juice
- milk
- the most important liquid in any baked products
- use distilled water with 5.5 pH level for quality bread dough.
fresh water
use distilled water with ___ level for quality bread dough.
5.5 pH
it gives richer flavor and aroma in any baked products
fruit juice
it contributes to the texture, flavor, crust, color and nutritive value of any baked products.
milk
categories of milk products
- fresh milk (pure)
- whole milk
- skim milk
- creams
- cream cheese
- buttermilk
- evaporated milk
- condensed milk
- dried milk