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Bread and Pastry Production

The document discusses various topics related to baking including: - Cake flour which contains 7-9% protein and is made from soft wheat flour. - Effects of sugar in baking such as improving color, flavor, tenderness and shelf life. - Uses of egg in baking including as a thickening, binding, emulsifying and leavening agent and for color, richness and flavor. - Uses of shortening in baking such as for tenderness, gas retention, preventing gluten cohesion and improving texture and shelf life. - Temperature ranges for different types of cakes such as 350-375°F for cupcakes and layer cakes.

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129 views

Bread and Pastry Production

The document discusses various topics related to baking including: - Cake flour which contains 7-9% protein and is made from soft wheat flour. - Effects of sugar in baking such as improving color, flavor, tenderness and shelf life. - Uses of egg in baking including as a thickening, binding, emulsifying and leavening agent and for color, richness and flavor. - Uses of shortening in baking such as for tenderness, gas retention, preventing gluten cohesion and improving texture and shelf life. - Temperature ranges for different types of cakes such as 350-375°F for cupcakes and layer cakes.

Uploaded by

white newgates
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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1.

CAKE FLOUR
Cake flour is a finely ground meal obtained by
grinding and milling cereal grains. It cotains 7-9%
protein content and is made from soft wheat
flour. It is good for making cakes and cookies
where a tender and delicate texture is desired.
2. SUGAR
EFFECTS OF SUGAR IN BAKING

*Makes the color of the crust brown or richer

This is due to the maillard reaction. It is a chemical reaction wherein protein and sugar react together when subjected to
high temperature.

* Improves the nutritional value, flavor and aroma of the product.

Sugar has the most pronounced effect on flavor where it sweetens the product.

*Makes the cakes tender.

In cakes, the heat of baking causes the starch in flour to obsorb liquid and swell. This process is called
“GELATINIZATION”. As more liquid is absorbed by the starch, the btter goes from a fluid to a solid state. Sugar acts to
slow gelatinization by competing with the starch for liquid. By obsorbing part of the liquid, sugar maintains the viscosity
of the batter. As a result, the temperature at which the cake “ SETS” ( turning from liquid to solid state) is delayed until the
optimum amount of gases are produced by the leavening agents.

* Contributes to moisture content of cakes

Increased retention of moisture due to sugar content gives the baked product longer shelf life by increasing its storing
quality.

*Acts as creaming agent.

Sugar crystals become interspersed among the shortening mlecules when shortening and sugar are creamed together.
In cakes and cookies,
Sugar helps promote lightness by incorporating air into the
shortening. Air is trapped on the face or sugar‘s irregular
crystals. When sugar is mixed with shortening,this air
becomes incorporated as very Small air cells. During
baking, these air callls expand when filled with carbon
dioxide and others gases from the leavening agent.

*Sugar serves as a whipping aid to stabilized beaten egg


foam.
In foam-type cakes, sugar interacts with eggs protein to
stabilize the whipped foam structure. In doing so, sugar
makes the egg foam more elastic so that air cells can
expand and takes up gases from the leavening agent.
3. SUGAR
USES OF EGG IN BAKING
• THICKENING AGENT. The use of egg as a thickening agent is possible
when the protein of an egg coagulates when heated.
• BINDING AGENT. The coagulation of protein and the viscosity of
uncooked eggs are why eggs are used as binding agent. They are
used as coating to hold crumbs together fir crust formation on
breaded foods. Coagulation increases the rigdity of cell walls and of
crusts in different types of dough and batter.
• EMULSIFYING AGENT. Lipoproteins which are present in yolk make
it valuable as an emulsifying agent.
• LEAVENING AGENT. The surface activity of the proteins if eggs also
make the egg valuable in the production of a film that holds air
which may be used ti aid in the leavening of various food mixtures.
The air beaten into the egg does the leavening but the
characteristics of the egg make it possible for the air to be held in
a product.
• COLOR. The yolk provides a desirable yellow color which renders the cake a rich
appearance.
• RICHNESS. The fat and other solids present in the eggs increase the fat content and
make the product state sweeter.
• FLAVOR. Eggs contain flavor which makes the product more desirable.
• FRESHNESS and NUTRITIVE VALUE. The moisture content of eggs (75% for whole
eggs) coupled with its natural ability of binding and retaining moisture, retards
staling. Eggs are high in value and contributea lot to the value of baked products as
a food. They are rich in calcium, phosphorous and iron. They contain complete
proteins which supplies alk of the amino acids required to maintain growth and
good health. They also supply important amounts of vitamin A, D thiamine and
riboflavin.
• SHORTENING
USES OF SHORTENING IN BAKING
*Makes products tender and Improves flavor.
*Assits in gas retention giving better volume and crust
*Prevents the cohesion of gluten
*Improves the aroma, color and texture of baked products
*Improves the shelf life of baked products because of its moisture.
TEMPERATURE USES OF
DIFFERENT TYPES OF CAKES
Baking temperature and
time
CAKES TYPES TEMPERATURE TEMPERATURE MINUTES
(F) (C)

Cupcake 350-375 177-190 15 to 25

Layer cake 350-375 177-190 20 to 35

Loaf cake 350 177 45 to 60

Angel Food & 350 177 50 to 60


Sponge
IMPORTANT OF PRE-HEATING ON OVEN
It is important to preheat your oven before baking.
Baked items depend on the correct oven
temperature to help them rise properly. All baked
recipes are tested in preheated ovens. Place the
oven racks at the proper levels first, and then set
the temperature stated in the recipe.
CLASSIFICATIONS OF CAKES

 High-fat or shortened cakes – a type of cake which


contains a high precentage of fat ir shortening.
 Low-fat or Foam-type cakes –also known as unshortened
cake which contains less than 5% fat.
 Modified sponge cake –combination of shortened cake
and foam –type cake

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