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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 4

Learning objectives of this chapter include: Outline the distribution system in the hospitality industry, explain the economic values added to products and services as they journey through the channel of distribution, evaluate the determination of optimal values and supplier services in the hospitality industry. | 4 Advanced Baking Principles Learning Objectives Discuss basic baking ingredients and how these ingredients interact with each other. Explain the different categories of ingredients, such as stabilizers and liquefiers. Discuss the role of gluten in flour and baked goods. Describe different types of shortening agents and fats, as well as their role in baking. Explain types of leavening -- like mechanical and chemical -- and how leavening ingredients differ. Discuss the role of sweeteners in baking, as well as types of sweeteners and their properties. Describe the types of thickeners, their properties, and their role in baking. Define emulsion and explain how it relates to baking and pastry. Discuss tempering chocolate and how it is used. Discuss healthy concepts in baking and the different types of special diets for whom products might be designed. 1 Dedicated to discovering and clarifying the complex reactions involved in food preparation. Helps to: Develop new items Problem solve and change formulas Find shortcuts Substitute ingredients Streamline production Cut costs Baking Science The five basic baking ingredients can be divided into two categories: Stabilizers Liquefiers Basic Baking Ingredients Any ingredients that helps to develop the solid structure, or “framework,” of a finished product. Of the five basic baking ingredients: flour and egg are stabilizers. Flour is the bulk of most formulas, acting as a binding and absorbing agent. The gluten content of the flour will dictate the crumb structure of a finished product. Eggs lend stability during baking, as well as influence the crumb, flavor, and aroma. Eggs have leavening power, and as they are whipped, they trap air. Stabilizers Basic Baking Ingredients (cont’d) Help to loosen or liquefy a dough or batter. Of the five basic baking ingredients: water (or other liquids), fats, and sugar act as liquefiers. Water acts to dilute or liquefy water-soluble ingredients such as sugar and salt, and facilities their . | 4 Advanced Baking Principles Learning Objectives Discuss basic baking ingredients and how these ingredients interact with each other. Explain the different categories of ingredients, such as stabilizers and liquefiers. Discuss the role of gluten in flour and baked goods. Describe different types of shortening agents and fats, as well as their role in baking. Explain types of leavening -- like mechanical and chemical -- and how leavening ingredients differ. Discuss the role of sweeteners in baking, as well as types of sweeteners and their properties. Describe the types of thickeners, their properties, and their role in baking. Define emulsion and explain how it relates to baking and pastry. Discuss tempering chocolate and how it is used. Discuss healthy concepts in baking and the different types of special diets for whom products might be designed. 1 Dedicated to discovering and clarifying the complex reactions involved in food preparation. Helps to: Develop new items Problem solve and