Ultimate Principles of the Bakeshop Review Flashcards
Step 1- Gases form
Final texture is determined by amount of Leaveaning or rise, Rise is caused by gases in the dough or batter, when heat is put on some gas gets expelled like steam, while others expand and leaven the product
Step 2- Gases are trapped
Network of proteins(Gluten) trap gases in product. Without these the product will not rise
Step 3- Starches gelantanize
When starch hits a temp of 140°, they absorb moisture up to 10 times their own weight, gives structure to product
Step 4- Proteins Coagulate (firm)
160° gluten, dairy, and egg products conagualte(solidify)
Too high proteins solidify before gases fully rise , too low gases leave
Step 5-Fats melt
Fat melts, steam releases, droplets disperse around product, droplets keep product moist and tenderized, helps gluten strands stay short
Step 6- Water evaporation
Water evaporates (212 F) to steam, useful learner, creates crust on the outside
Step 7- Sugars caramilze
Sugars heated above 320°, caramilze, cause flavor and darkens product, responsible for most flavor
Step 8- carryover baking
(5-10 F)Leaving the product to bake while it being out the oven
Step 9- Staling (Starch retrogradation)
is a change in a baked good’s texture and aroma caused by both mois saling in thanges in the structure of the starch granules, Stale proclucts have tore has and thrones and are frmer, drier and more crumbly than fresh goods.
Step 9 part 2
Staling is not just a general loss of moisture into the atmosphere; it is also a change in the location and distribution of water molecules within the product
Step 9 part 3
In breads. this moisture migrates from the interior to the drier crust, causing the crust to become tough and leathery. The flavor and texture of breads can be revived by reheating them to approximately 140°F (60°C), the temperature at which starch gelatinization occurs.
Step 9 final part
The retrogradation process is temperature dependent. It occurs most rapidly at temperatures of approximately 40°F (4°C). Therefore, baked products should not be refrigerated unless they contain perishable components such as cream fill-ings. It is better to store products frozen or at room temperature, as long as food safety is not of concern.
Part 9 Endgame
Products containing fats and sugars, which retain moisture, tend to stay fresh longer. Commercial bakeries usually add chemical emulsifiers, modified shortening or special sweeteners to retard staling, but these additives are not as practical for small-scale production.
What are glutenin and giladin that form Flour
proteins
What is the functions of flour in the bakeshop
- Thickens liquids
- prevents foods from sticking
3.provides bulk and structure
How is gluten created
When wheat flour is mixed with water
Wheat kernel parts
Outer covering- bran
middle- endosperm (Starches and proteins)
Innermost- germ ( fats, serves as wheat seed)
How to store flour
Lit, ventilated, no higher then 80 degrees, no odors
Storing flour in refrigerator may cause it to absorb moisture
Opened bags of flour must be transferred in air tight container
Whole wheat flour
Flour that has the whole kernel milled in it
Vital wheat gluten( Gluten flour)
pure protein extracted from wheat flour
self rising flour
all purpose flour with salt or chemical leavener( baking powder) has been added
Nonwheat flours ( composite flours)
MAde form grains, seeds or beans, most need wheat flour for gluten formation
Rye flour
Bread baking
couverture
at least 32% cocoa butter
