CUL 150 PPT Week 1 - CUL 150 Yeast Breads and Quick Breads...

Info iconThis preview shows pages 1–17. Sign up to view the full content.

View Full Document Right Arrow Icon
CUL 150 Yeast Breads and Quick Breads Week 1
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Introduction Egyptians - Started baking - Wrote things down - Organized the production of wheat * The most popular ingredients in baking Baking is an art and science - Formula has to be balanced
Background image of page 2
When Heated Butter Melts Sugar Caramelizes Eggs Coagulate Flour Gelatinizes Liquids Steam
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Leaveners Mechanical/Physical - Usually bakes at a high temp - By catching air bubbles/whip eggs/whites - Creaming fats and sugars - Put layers of fat (ex. Pie dough, puff pastry) * Cut in fat * Roll in fat
Background image of page 4
Leaveners Chemical - Chemical reactions * Baking powder produces carbon dioxide when liquid and heat are added * Baking soda produces carbon dioxide when an acidified liquid is added
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Leaveners Organic - Yeast produces carbon dioxide through fermentation * Yeast eats sugar - Produces carbon dioxide - Produces alcohol - Produces heat
Background image of page 6
Shorteners Fats - Solid at room temperature (75 degrees F) - Saturated H I H – C – H I H
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Shorteners Oils - Liquid at room temperature - Unsaturated H I – C – H I
Background image of page 8
Shorteners Shortening - Vegetable oil with hydrogen added to make it saturated (solid) - No cholesterol - Mouthfeel * Plastic - Neutral flavor - Inexpensive H I H - C - H I H
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Shorteners Butter - Animal cholesterol - Solid at room temperature - 80% milkfat (butter fat) - 20% other (16% water; 4% milk solids) - Starts to melt at body temperature - Emulsion of water and fat
Background image of page 10
Shorteners Margarine - Vegetable = No cholesterol - Solid at room temperature - Melts at 110 degrees F - 80% vegetable fat - 20% other (16% water; 4% solids/flavor) - Higher melting point than butter - Emulsion of water and fat - Butter substitute
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Shorteners Lard - Animal fat from pork - Saturated - Great for pie crusts (flakiness) - Very hard (plastic-like fat)
Background image of page 12
Flour When a recipe calls for “flour” it usually means all purpose milled from kernels of wheat. Hard wheat - Higher percentage of protein than soft - Granier texture and larger pieces of wheat Soft wheat - Lower percentage of protein - Silkier texture
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Flour Cake Flour/Soft - Softest flour - 7.5 % protein - Ground very fine - Very white in color - Bleached (whiteness) = acid - Slightly more expensive than other flour - Used for products that need to be tender
Background image of page 14
Flour Pastry Flour/soft - 9.7 % protein - Not as fine as cake flour - Creamy in color = off-white - Tender for pie dough – soft, but not too soft
Background image of page 15

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Flour All – Purpose Flour / Medium - 10.5 % protein -
Background image of page 16
Image of page 17
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 10/13/2011 for the course MGT 101 taught by Professor Karen during the Spring '11 term at Missouri State University-Springfield.

Page1 / 56

CUL 150 PPT Week 1 - CUL 150 Yeast Breads and Quick Breads...

This preview shows document pages 1 - 17. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online