BREAD AND PASTRY STUDY NOTES DOCUMENTS, Lecture notes of Mathematics

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LESSON 1

TECHNIQUES IN MEASURING AND

WEIGHING INGREDIENTS USED IN

BAKING

A. MEASUREMENT OF DRY

AND LIQUID INGREDIENTS

1. Dry Ingredient

A.Flour

a. Sift the flour to remove lumps. b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup. c. Level off the cup with a straight-edged utensils or spatula. d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup. c c c c

c c c c

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any

straight-edged utensils. If baking powder has caked, stir lightly before measuring.

D. Shortening

a. With the use of measuring cup - Have shortening at room temperature. Pack firmly into

the measuring cup, taking care not to have air pockets. Level off with a spatula or any

straight – edged utensils. Use standard measuring spoon for less than ¼ cup shortening.

b. Water Displacement Method - Fill the cup with cold water up to ¼ cup level if ½ cup of

fat is desired and add shortening enough to cause the water to rise up to the 1 cup mark.

To measure ¼ cup, fill with cold water up to ¾ cup level and add shortening enough to

raise the water up to the1 cup mark. Drain well.

c

To get the exact amount, follow these steps when measuring liquids.

1. Set up the liquid measuring cup. Place the measuring cup on a flat, even

surface.

2. Pour the liquid carefully and slowly into the cup. Stop pouring when the

liquid reaches the marker line for the desired amount.

3. Check your measurement. Bend down so that your eyes level with the

marker line. Look at the top of the liquid.

c

Frequently Used Substitutions and Equivalents

Equivalent Weights and Measurement

Given Measurement Equivalents 1 gallon (gal.) 4 quarts 1 quart (qt.) 2 pints 1 pint (pt.) 2 cups 1 cup (c) 8 fluid ounces ½ cup 4 ounces ¼ cup 2 ounces ⅛ cup 1 fluid ounce 1 tablespoon 3 teaspoons 1 pound 16 ounces 2.2 pounds 35.2 ounces 1 kilogram 1000 grams c

Major Ingredients in Baking

I. FLOUR II. SUGAR III. EGGS IV. SHORTENING V. LEAVENING AGENT VI. LIQUID INGREDIENTS

I. FLOUR

A. Types of Flour

Flour can be classified as to hard flour or soft flour.

1. Hard flour or bread flour is high in gluten, with 12-

14% protein content, and has strongest gluten

strength.

2. Bread flour has 12-14% protein content and is

made from hard wheat flour. The high gluten content

causes the bread to rise and gives its shape and

structure.

B. Uses of Flour

1. Provides structure, texture and color to baked products

2. Provides nutritive value to baked products

3. Used as thickening agent

4. Used as binder of food

5. Used as stiffening agent in laundry

C. Storage of Flour

Most types of flour keep well in a sealed

container in a cool, dry location. The original

paper packaging used for many types of flour

is good for long term storage as long as the

package has not been opened. Once opened,

the shelf life decreases. Many types of flour

are now marketed in resealable plastic bags

that increase shelf life.

B. Effects of Sugar in Baking  (^) increases dough development  (^) makes the color of the crust richer o improves the nutritive value, flavor and aroma of the product  (^) makes the bread more tender o increase the volume of the loaf o serves as food for the yeast  (^) contributes to moisture content of baked products, increasing its storing quality o acts as creaming agent

III. EGGS A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into its two parts, like oil and water. They are very important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise.