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Baking and Pastry Intro to baking powerpoint

STUDY
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(low starch, high protein)
Off white or yellowish in color
Gritty texture or feel
Bread Flour
Higher protein amounts
More structure
Good for pizza dough and bagels
High Gluten Flour
(high in starch, high in protein)
Creamy in color
Smooth and fine feeling
Clumps when squeezed together in a fist
Pastry Flour
(high in starch, low in protein)
White in color
Soft and silky smooth feeling
Clumps when squeezed together in a fist
Cake Flour
a.k.a restaurant or hotel flour
(combination of hard and soft flours)
All-Purpose Flour
Made from durum wheat
Used to make pastas
Durum Flour (Semolina)
White flour with addition of baking powder and sometimes salt
Self-rising flour
Made from the entire wheat grain
Germ, endosperm and bran
Fat in germ can make flour go rancid quickly
Brownish in color
Different coarsenesses are available
Whole Wheat Flour
Oxidants are added to the raw flour
Chemically
Naturally
Exposed to the air and oxidizes on its own
Made from the rye grain
Low in protein
Has gliaden but not much glutenin
Usually mixed w/ wheat flour to make lighter loaf of bread
Grayish in color
Different coarsenesses and grades are available
High in pentosan gums
Interferes w/ gluten development and makes dough stickier than wheat doughs
Rye Flour
A microscopic one celled organism belonging to the fungi family
What is yeast
Needed for
Fermentation
Flavor
What is yeast used for
140°F
Yeast dies at
Moisture (ex. water, milk, eggs, etc...)
Oxygen
Sugar (ex. starch, granulated, brown, raw, barley malt, rice syrup, honey, fruit, etc...)
Warmth
Four components of yeast to live:
Adds moisture and richness
Increase keeping qualities
Flavor
Assists leavening (ex. creaming, flakiness...)
Fats create
Melting of fats (90°F to 130°F)
Formation & expansion of gases
Killing of yeast & other microorganisms (140°F)
Coagulation of proteins (140°F-185°F)
Gelatinization of starches (105°F-200°F)
Escape of water vapor and other gases
Crust formation and browning (300°F)
What happens in the oven?