28 terms

Intro. to Baking

Terms from Chapter 17
STUDY
PLAY
WHEAT FLOUR
the most common type of flour used in the bakeshop
GLUTEN
network of stretchy strands in dough that traps carbon dioxide given off by yeast
KNEADING
working dough by hand to evenly distribute ingredients and develop gluten
ALL- PURPOSE FLOUR
a blend of high and low protein flour (bread and cake)
BREAD FLOUR
hard flour because it has more protein
CAKE FLOUR
soft flour because it has lower protein
WHOLE GRAIN FLOUR
flour milled to leave the bran intact
EGG WASH
mixture of eggs and water or milk, used to gloss and brown baked goods
LEAVENER
increases the volume of dough/ makes a baked good rise
ORGANIC LEAVENERS
yeast
Chemical Leaveners
Baking soda and Baking powder
Protein, fat and moisture
What eggs add to baked goods
Physical Leaveners
air and steam
flavor, texture, and freshness
what fats add to baked goods
solid fats
Butter, lard(animal fat), shortening
GRANULATED SUGAR
ordinary white sugar from refined sugar cane
MOLASSES
a byproduct of sugar refining
BROWN SUGAR
a mixture of molasses and granulated sugar
CONFECTIONER'S SUGAR
a sugar that has been ground into a fine dissolvable powder
CORN SYRUP
thick sweet syrup made from cornstarch
DENATURING
when acids change the structure of protein
SALT
ingredient that balanmces other flavors and makes them more noticeable
GELATIN
a protein processed from bones, skins and connective tissue of animals; widely available in the powdered or sheet form
PEEL
flat wooden or metal paddle used to slide bread onto baking stones
PECTIN
a thickener naturally found in certain fruits
RETARDER
a refrigerated cabinet used to control fermentation
PROOFER
a special box that holds dough as it rises
FORMULA
term chef's use in the bakeshop instead of "recipe"