Chapter 2 Characteristics & Functions of Ingredients Used in Making Of

1 Chapter 2 Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry Ingredients/Raw materials 1. Flour 2. Shortening agents 3. Sweetening agents 4. Raising agents 5. Dairy products 6. Eggs 7. Sundry materials 2.1 FLOUR • TYPES OF THE FLOURS a) Wheat flour b) Rye flour c) Barley flour d) Buckwheat flour e) Cornmeal f) Millet flour g) Oatmeal h) Rice flour i) Jowar flour j) Gram flour k) Soy flour l) Potato flour a. Wheat flour • Wheat flour is the most important ingredient in the bakeshop. Prepared by Chef Hemraj Patil 2 • It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Six principal classes of wheat are grown in North America: 1. Hard red winter 2. Hard red spring 3. Hard white 4. Soft white 5. Soft red winter 6. Durum Flour is obtained from grain which is divided into 3 parts • Bran – 15% • Germ – 2.5% • Endosperm – 82.5% TYPES OF WHEAT FLOUR 1. Straight flour : Straight flour is flour made from the entire endosperm. Protein content of straight flour depends on the wheat, but if made from hard wheat it may contain 13 to 15% protein 2. Patent flour: Patent flour is milled from the inner part of the endosperm. Patent flours typically range from 11 to 13% protein 3. Clear flour -The portion of the endosperm left after the patent flour is removed is called clear flour. .This flour comes from the outer parts of the endosperm and thus is darker in color and higher in protein. Clear flour may have a protein content as high as 17% 4. High-gluten flour: Flour that has an especially high protein content is sometimes used in hard-crusted breads and in such specialty products as pizza dough and bagels. It is also used to strengthen doughs made from flours that contain little or no gluten. A typical high-gluten flour has 14% protein 5.Cake flour: Cake flour is a weak or low-gluten flour made from soft wheat. It has a very soft, smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked goods that require low gluten content. Protein content of cake flour is approximately 8% 6. Pastry flour: Pastry flour is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has the creamy white color of patent flour rather than the pure white of cake flour. Prepared by Chef Hemraj Patil 3 Pastry flour is used for pie doughs and for some cookies, biscuits, and muffins. Pastry flour has a protein content of about 9% 7. All-purpose flour: This flour is formulated to be slightly weaker than bread flour so it can be used for pastries as well. All-purpose flour has a protein content of about 11 to 11.5% 8. Self-rising flour is a white flour to which baking powder and, sometimes, salt has been added. Its advantage is that the baking powder is blended in uniformly. 9. Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. The germ, high in fat, which can become rancid 10. Bran flour is flour to which bran flakes have been added. The bran may be coarse or fine, depending on specifications b. RYE FLOUR • Rye is the most popular flour for bread making next to wheat flour. • Although rye flour contains some proteins, these do not form gluten. Therefore, breads made with 100% rye flour are heavy and dense. • To make a lighter rye loaf, it is necessary to use a mixture of rye and hard wheat flours. Typical formulas call for 25 to 40% rye flour and 60 to 75% hard wheat flour. • Rye flour is milled much like wheat flour. c. Barley Meal • Barley is low in gluten • Flour is mostly blended with some proportion of wheat & rye flour to give the loaf volume • Loaves are definitely on the robust side. They tend to be rather grey & flat & have an earthy , rather mealy flavor • Barley meal is ground whole grain of the barley, while barley flour is ground pearl barley with outer skin removed • Either can be added in small quantities to wholemeal or to white flour to produce a bread with a slightly rustic flavor d. Buckwheat flour • The grain is blackish in color • It is not strictly a cereal but is the fruit of a plant belonging to the dock family Prepared by Chef Hemraj Patil 4 • The three cornered grains are milled to a flour & used for pancakes, blinis & in France crepes & galettes • It also can be also be added to a wheat flour & is popular mixed with other grain in multigrain loaves • It has a distinctive, earthy flavor & is best used in small quantity e. Cornmeal (Maize meal) • This meal is ground from white & yellow corn & is normally available in coarse, medium or fine grinds • Coarse ground meal is used for the Italian dish of polenta & bread making • Corn contains no gluten so will not make a loaf unless it is blended with wheat flour, in which case the corn adds a pleasant flavor & color f. Millet flour • Although high in protein, millet flour is low in gluten & used not use by itself in bread making • It is pale yellow in color, with a gritty texture • The addition of wheat flour produces an interesting, slightly nutty flavor g. Oatmeal • Oatmeal I does not contain gluten & is only very rarely used by itself for bread making • Oatmeal can be used in wheat or multigrain loaves • Choose finely ground oatmeal for making oatcakes or for using in loaves • Rolled oats look good scattered over the crust of loaves & rolls & add pleasant flavor h. Rice flour • Polished rice, if ground very finely becomes rice flour • It can be used as a thickening agent & is useful for people with wheat allergies • It is also occasionally used for some Indian breads • Ground from brown rice, this flour has a slightly sweet flavor. It is used alone or combined with wheat flour in breads and batters. i. Jowar flour • The flour ground from the pretty yellow grains, is a creamy white color • The flat breads usually made from this flour, called bhakris , are roasted on a griddle j. Bajra Prepared by Chef Hemraj Patil 5 • The grains are a mixture of yellow & grey but when ground, the flour is a more uniform grey • It has a strong nutty aroma & a distinct flavor • Bajra bread or rotla is cooked like all unleavened bread , on a griddle k. Gram flour • This is flour made from ground chickpeas. It is also known as besan • The Indian missi rotis are made from mixture of whole wheat flour & gram flour l. Soy flour • Soy flour is high in protein and is usually mixed in with whole grain flours in recipes m. Potato flour • This is a gluten-free flour made from cooked, dried and ground potatoes. It is mostly used as a thickener. It is also known as potato starch Seven-grain (or nine-grain) Flour • Seven-grain flour is a commercial blend commonly made up of millet, rye, corn, wheat, barley, oats, and flax or triticale. It is found in health-food stores and well-stocked markets. A more coarsely ground cereal blend is also available. Store seven-grain flour in a cool, dry place for up to 5 months. Characteristics of wheat flour 1. Color: flour should be creamish white in color. Bleaching the color helps to get the color 2. Strength: it depends upon gluten quality present in the flour. For making bread, strong flour is preferred & weak flour is preferred for making cakes & confectionery products. 3. Tolerance: this is the quality of the flour to withstand the fermentation or mixing process in excess of what is normally required to mature its gluten property. High Absorption Power: this means the ability of the flour to hold maximum amount of water. If the flour has less W.A.P. the bread will not be of good quality & will have less yield 5. Uniformity: if the flour used not uniform then the quality of the product will differ. Functions of flour 1. It acts as the binding agent & an absorbing agent 2. It is important for the flavor of product 3. It adds the nutritional value to the product 4. It builds the structure to the product Prepared by Chef Hemraj Patil 6 5. It holds the other ingredients together & they are distributed evenly into the dough or mixture 6. It is the backbone of the bakery products 7. It affects the shelf quality of the products. 2.2 Shortening agents • Any fat acts as a shortening in baking because it shortens gluten strands and tenderize the product in general it is used in solid items. • It is usually white and tasteless that has been specially formulated for baking. • Fat may be made from vegetable oils, animal fat or both which are hydrogenated, thus turning the liquids into solids. Margarine • It is creamy white in appearance and solid in room temperature. • It is manufactured from various hydrogenated animal and vegetable fat plus flavoring ingredients, emulsifiers, coloring agents and other ingredients. • It is available in two types: • Cake margarine: This type is soft and has good creaming ability e.g. Golden Margarine by Masterline • Pastry margarine: This is tougher and more elastic and has a waxy texture. Specially formulated for dough that is laminated e.g. Lily Margarine by Masterline Other fats used in the Bakery: • Hydrogenated fat: Creamy yellow in colour solid in room temperature but has a grainy texture.

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