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    Ingredients in Baking

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    arnold kent namocatcat
    This document discusses different types of flours used in baking. It explains that flour provides structure to baked goods and is produced by milling grain kernels. The main types discussed are wheat flour, whole wheat flour, graham flour, vital wheat gluten, self-rising flour, rye flour, cornmeal, and nut flours. Wheat flour is the most common and is made from milling wheat kernels. It discusses the composition of flour including proteins, starches, moisture, fats and minerals. Proteins are important for forming gluten which gives baked goods texture, volume and elasticity.

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    © All Rights Reserved
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    Ingredients in Baking

    Uploaded by

    arnold kent namocatcat
    24 views18 pages
    This document discusses different types of flours used in baking. It explains that flour provides structure to baked goods and is produced by milling grain kernels. The main types discussed are wheat flour, whole wheat flour, graham flour, vital wheat gluten, self-rising flour, rye flour, cornmeal, and nut flours. Wheat flour is the most common and is made from milling wheat kernels. It discusses the composition of flour including proteins, starches, moisture, fats and minerals. Proteins are important for forming gluten which gives baked goods texture, volume and elasticity.

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    This document discusses different types of flours used in baking. It explains that flour provides structure to baked goods and is produced by milling grain kernels. The main types discussed are wheat flour, whole wheat flour, graham flour, vital wheat gluten, self-rising flour, rye flour, cornmeal, and nut flours. Wheat flour is the most common and is made from milling wheat kernels. It discusses the composition of flour including proteins, starches, moisture, fats and minerals. Proteins are important for forming gluten which gives baked goods texture, volume and elasticity.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    24 views18 pages

    Ingredients in Baking

    Uploaded by

    arnold kent namocatcat
    This document discusses different types of flours used in baking. It explains that flour provides structure to baked goods and is produced by milling grain kernels. The main types discussed are wheat flour, whole wheat flour, graham flour, vital wheat gluten, self-rising flour, rye flour, cornmeal, and nut flours. Wheat flour is the most common and is made from milling wheat kernels. It discusses the composition of flour including proteins, starches, moisture, fats and minerals. Proteins are important for forming gluten which gives baked goods texture, volume and elasticity.

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    INGREDIENTS

    IN BAKING
    HM E2
    ON BAKING FLOURS
    HM E2
    BREAD
    &
     Provides bulk and structure to
    baked goods. PASTR
     It is produced when grain kernel Y
    are milled or ground into a powder.
     Grains are gases that bear edible
    seeds.
    OBJECTIVES:

    1. Identify different types of flours, sweeteners and fats.


    2. Understand gluten and its importance in the bakeshop.
    3. Understand the function of many bakeshop ingredients.
    W H E AT F L O U R
     Is produced by milling wheat kernels.

     has an outer covering called BRAN.


     composed of several layers
    that protect the endosperm,
    which contain starches and proteins.
     The innermost part is the germ, which contains
    fats and serves as the wheat seed.
    COMPOSITIO
    N OF
    FLOUR
    FLOUR consist of 5 NUTRIENTS:

    1.FAT
    2.MINERALS
    3.MOISTURE
    4.STARCHES
    5.PROTEINS
    cont. 5 NUTRIENTS:

    1.FAT
    2.MINERALS
    generally account for
    less than 1% of flour
    content.
    cont. 5 NUTRIENTS:

    3. MOISTURE
    content of flour is
    also relatively low-
    when packaged. It
    cannot exceed 15%
    under government
    standards.
    cont. 5 NUTRIENTS:

    4. STARCHES
    constitute 63 to 77% of flour and
    are necessary for the absorption of
    moisture during baking. This
    process is called GELATINIZATION.

     also provide food for yeast during


    fermentation.
    cont. 5 NUTRIENTS:

    5. PROTEINS
    are of crucial becauese of its GLUTEN-forming potential.

    it a tough rubbery substance created when


    wheat flour is mix with water.
    strands are both plastic and elastic.
    responsible for the volume, texture and
    appearance of baked goods.
    it provide and enables dough to retain the
    gases given off by leavening agents. Without
    the gluten, there could no raised breads.
    are also responsible for gluten formation called GLUTENIN and
    GLIADIN.
    SPECIALTY FLOUR
    1. Whole wheat flour
    2. Graham flour
    3. Vital wheat gluten
    4. Self-rising flour
    5. Nonwheat flour
    6. Rye flour
    7. Cornmeal
    8. Oats
    9. Nut flours
    1. WHOLE WHEAT FLOUR
     is made by milling the entire wheat kernel,
    including the bran and nutritious germ.
     has a nutty, sweet flavor and brown, flecked
    color.
     has reduced shelf-life because fats in the germs
    can become rancid during storage.
    WHEAT GERM
     is often used in place of some flour recipes for
    flavor and fiber.
     it is preferably toasted, can be used in place of up
    to 1/3 of the wheat flour in a dough formula.
    2. GRAHAM FLOUR
     is a type of coarse whole-wheat flour used to add
    texture to crackers and baked goods.

    3. VITAL WHEAT GLUTEN [Gluten flour]


     is the pure protein extracted from wheat flour.
     it has 75% protein content.
    4. SELF-RISING FLOUR
     is all-purpose flour to which salt and a chemical
    leavener, usually baking powder, have been added.

    5. NONWHEAT FLOURS
     also referred to as composite flours, are made
    from grains, seeds or beans.
    6. RYE FLOUR
     is commonly used in bread baking.
     it is milled from the rye berry much as wheat
    flour is milled from the wheat berry.

    RYE FLOURS COMES IN 4 GRADES


    1. WHITE RYE - is made from only the center of the rye berry.
    2. MEDIUM RYE - are made from the rye berry after the bran is removed and
    3. DARK RYE have the most intense rye flavor.
    4. RYE MEAL - is the entire rye berry milled into a flour of different granulations .
    7. CORNMEAL
     is made by grinding a special type of corn known
    as dent, which may be yellow, white or blue.

    8. OATS
     are one of the most common grains consumed in
    America, usually in the form of a hot breakfast
    cereal.
    9. NUTS FLOURS
     is basically dectate the taste and texture to cakes
    and cookies in which they are added.

    EXAMPLE OF NUTFLOURS
    1. Ground almonds
    2. Hazelnuts
    3. Pistachios

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