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    Introduction To Pastry and Bakery-Student Notes

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    Adeba Umm Afham
    The document discusses the main ingredients used in baking - flour, water, fats, eggs, sugar, salt and leavening agents - and their functions. It also covers topics like the steps in bread making, temperature control while baking, measuring ingredients correctly, and answers frequently asked questions about baking techniques and storing baked goods. The document provides an overview of the key components and processes involved in baking.

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    Attribution Non-Commercial (BY-NC)
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    Introduction To Pastry and Bakery-Student Notes

    Uploaded by

    Adeba Umm Afham
    14K views8 pages
    The document discusses the main ingredients used in baking - flour, water, fats, eggs, sugar, salt and leavening agents - and their functions. It also covers topics like the steps in bread making, temperature control while baking, measuring ingredients correctly, and answers frequently asked questions about baking techniques and storing baked goods. The document provides an overview of the key components and processes involved in baking.

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    Introduction to Pastry and Bakery-student notes

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    The document discusses the main ingredients used in baking - flour, water, fats, eggs, sugar, salt and leavening agents - and their functions. It also covers topics like the steps in bread making, temperature control while baking, measuring ingredients correctly, and answers frequently asked questions about baking techniques and storing baked goods. The document provides an overview of the key components and processes involved in baking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    14K views8 pages

    Introduction To Pastry and Bakery-Student Notes

    Uploaded by

    Adeba Umm Afham
    The document discusses the main ingredients used in baking - flour, water, fats, eggs, sugar, salt and leavening agents - and their functions. It also covers topics like the steps in bread making, temperature control while baking, measuring ingredients correctly, and answers frequently asked questions about baking techniques and storing baked goods. The document provides an overview of the key components and processes involved in baking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8

    m m 

      
    
    PB 201
    MADAM NURADIBAH ABDUL RAHMAN
    adibahrahman@yahoo.com
    
    á our works as a toughening agent or provides
    structure.
    á our absorbs water or functions as a drier - Starches,
    proteins, and gums are the three main components in
    f our that absorb moisture (water) and oi , he ping to
    bind the ingredients together.
    á High protein f our, Strong f our, Hard wheat f our or
    Bread f our
    Cake f our, High ratio f our
    Pastry f our
    Superfine f our
    A purpose f our, Rose f our, P ain f our
    Pau f our, Hong Kong pau f our
    Se f-raising f our
    Who e wheat f our, Who emea f our
    ½ 
    á Contributes moistness to the texture and improves the
    mouth-fee of the baked products. Water is necessary for
    hydrating the ingredients.
    á water vaporizes in a batter or dough, the steam expands
    the air ce s, increasing the fina vo ume of the product.
    
     ats make the crust tender, improve the keeping qua ity
    and produce a crumb that is soft and chewy and enhance
    the f avor of baked products.
    They prevent the deve opment of g uten by ubricating the
    proteins in the f our, making the dough more p iab e,
    prevent stickiness, and reduce the amount of dusting f our
    required for the make-up process.
    ats are avai ab e in many forms:
    -butter, ghee, oi , margarine
    

    á Êgg-protein is readi y whipped into foam that


    gives vo ume to cake-batters. On heating, the
    egg protein network coagu ates and contributes
    rigidity thereby ho ding the structure.
    á Êgg-yo k exerts a tenderizing function and
    accounts for the softness in the cake.
    á The co or and taste of the eggs are of
    considerab e importance and so a so their
    nutritive va ue.

     

    á Besides the sweet taste it is known for, sugar


    tenderizes, absorbs water and adds co or,
    through a reaction ca ed Mai ard Browning, to
    the baked products.
    á In baking and confectionery, arge crysta s of
    granu ated sugar add spark e and crunch to
    tops of cakes and cookies. One can disso ve
    this sugar in water to make syrups.

    

    á Primari y used for f avor in baked products. It


    forms a taste contrast in the background, which
    enhances the sweetness from the sugars present
    in the dough or batter. It has a water binding or
    hygroscopic capabi ity enab ing it to regu ate
    fermentation. Too itt e sa t causes the dough to
    ferment too fast and wi d, whi e too much sa t
    s ows down the fermentation process. Sa t is a so
    a toughening agent because it strengthens the
    g uten (protein). In proper amounts, sa t produces
    good grain and texture.
    á Temperature contro
    á Measuring

    - Steps in bread making


    1. Mixing
    2. Second mixing
    3. Proofing
    4. Second proofing
    5. Baking
    6. Coo ing
    Œ
    á How to reduce cooking time?
    á What is the Idea temperature of ingredients?
    á How to buy f our?
    á How to check excess sa t in water?
    á Why is it important to use fresh eggs?
    á How to get the best from nuts?
    á How to obtain a shiny crust?
    á How to obtain a chewy crust?
    á How to obtain a rustic appearance?
    á How to store bread?
    á How to get a rich dark brown co or in choco ate cake or
    cookie?
    á How to get the best resu ts whi e baking?
    á How to keep cut fresh fruits onger?
    á How to buy an Oven?
    á How to make cookies, tart she s and puff pastry tender and
    f aky?

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