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BPA 1060 How Baking Works

Lab Manual

Sky Schirmer 2016

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Table of Contents

Lecture Day One: Establishing a vocabulary for scientific experimentation and sensory analysis ............................................................................................... 4

The effects of using different add-ins on a basic chocolate chip cookie dough. ................... 9

Lecture Day Two: Flour ................................................................................... 14 Formula Day 2-Gluten Balls ....................................................................................................... 17 Formula Day2-Blueberry Muffins ................................................................................................ 18

The effects of different flour types on lean doughs and the rolls that are produced ................... 20 Formula Day 2 -Lean Dough ...................................................................... 21

Lecture Day Three- Fats and Oils ..................................................................... 25 Formula Day 3-Simple Icing ....................................................................................................... 30 Formula Day 3-Pie Dough ........................................................................................................... 32 Formula Day 3-Oil Pie Dough (group 8 only) .............................................................................. 32

The effects of different fat and oil types on a basic sponge cake ..................................... 34 Formula Day 3-Liquid Shortening Sponge Cake ......................................................................... 35

Lecture Day Four- Sweeteners .......................................................................... 39 Formula Day 4-High Ratio Layer Cake Formula .......................................................................... 44 Formula Day 4-Fondant .............................................................................................................. 48

Effects of sugar levels in a High-Ratio Layer Cake ....................................................... 49 Formula Day 4-High Ratio Layer Cake Formula .......................................................................... 50

Lecture Day Five- Eggs and Egg Products ........................................................... 54 Formula Day 5-French/Common Meringue ................................................................................ 57 Formula Day 5-Swiss Meringue .................................................................................................. 57 Formula Day 5-Egg Board Meringue .......................................................................................... 57 Formula Day 5-Italian Meringue ................................................................................................. 57 Formula Day 5-Vegan Meringue ................................................................................................. 58 Formula Day 5- Oatmeal Cookies ............................................................................................... 60

Effect of different egg substitutes in a liquid-shortening cake ........................................ 62 Formula Day 5-Liquid Shortening Sponge Cake ......................................................................... 63

Lecture Day Six- Thickening and Gelling Agents ................................................. 67 Formula Day 6- Flavored Liquid ................................................................................................. 73 Formula Day 6 –Comparison of thickening agents ...................................................................... 73 Formula Day 6- Stabilized Heavy Cream .................................................................................... 74 Formula Day 6-Coconut Milk ..................................................................................................... 76 Formula Day 6-Coconut Jelly ...................................................................................................... 76

Effect of thickening agents in a basic pastry cream formula .......................................... 77 Formula Day 6- Pastry Cream ..................................................................................................... 78

Lecture Day Seven: Chocolate and cocoa / Fat Replacers ...................................... 82 Formula Day 7- Fudge Brownies ................................................................................................. 84

The effect of cocoa and chocolate replacements in a basic chocolate brownie formula ...... 86 Formula Day 7-Chocolate Brownies ............................................................................................ 87

Lecture Day Eight- Gluten Free Bread Dough and Chemical leaveners ................... 91 Formula Day 8- Biscuits .............................................................................................................. 93 Formula Day 8- Baking Powder Substitute # 1 and Substitute# 2 ................................................ 93 Formula Day 8- Lean Dough ....................................................................................................... 96 Formula Day 8- Gluten Free Lean Dough .................................................................................... 96

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Formula Day 8- Seasoned Gluten Free Dough ............................................................................ 97

Sky Schirmer ................................................................................................ 102 Background .......................................................................................................... 103 Formulas ............................................................................................................. 104

Control ..................................................................................................................................... 104 Replacement #1 ........................................................................................................................ 104 Replacement #2 ........................................................................................................................ 105

Results ................................................................................................................. 106 Works Cited .......................................................................................................... 107

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Lecture Day One: Establishing a vocabulary for scientific experimentation

and sensory analysis • Scales and accuracy

o Don’t be fooled, the accuracy and precision of a scale is entirely dependent upon the way in which the scale is designed.

§ Compare a baker’s scale that goes to ¼ ounces to a digital scale that goes to 1g intervals. Which is more accurate and why?

§ Scale’s readability: what does the following mean? • 4.0 kg X 7 g?

4 kilograms is the scale capacity (4000g) x 7 grams is the increment (readability or smallest quantity the scale will display

o Note that 7 grams is about .25 ounces which is the same relative accuracy as a good baker’s scale

• Conversions: 1 ounce = 28.35 grams (28.4g) 1 pound = 453.6 grams (454g)

• Gram scale versus ounce scale o Consider that there are 28.35 grams in an ounce o Thus if you have a scale that has a readability of one gram versus one that has the readability

of 1/4 ounce then it is clear that the gram scale is more accurate.

Heat Transfer • Four processes we will discuss: radiation, conduction, convection, induction • Radiation

o The rapid transfer of heat through space from a warmer object to the surface of a cooler one o Sometimes referred to as an indirect heat because heat energy is transferred without direct

contact. § The molecules on the surface of an object absorb heat rays and begin to vibrate.

Consequently, the vibration generates frictional heat within the object. • Toasters, broilers, heat lamps and conventional ovens all use radiation

o In baking radiant heat is important because a large amount of heat is radiated off of hot oven walls. This is why there can sometimes be hot spots, why sheet pans should be rotated.

o Dark surfaces absorb and radiate more heat than shiny surfaces: consider bricks in a hearth oven

o Realize that radiant heat only heats the surface of the food o Radiation is also a term used for the transfer of microwave energy. (See page 16 in the book

for more info on microwave cooking)

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• Conduction o Conduction is what happens when heat passes from a hot area of an object to a cooler area.

The heat is passed from molecule to molecule. § One molecule absorbs heat and vibrates and it passes that heat to the next molecule and

so on. § Direct contact is needed for this heat transfer to occur so it is called a form of direct

heat transfer. Be aware of carryover cooking § Radiant heat heats the sheet pan and it is through conduction that the heat is transferred

through the pan and through the cookies. § Radiant heat transfers heat through the air (line of people ball simply tossed from the

first to the last person) while conduction passes the heat from person to person. This is, therefore, a slower form of heat transfer.

§ But the rate of heat transfer also depends upon the materials through which the heat is being transferred.

• Solids in which the molecules are closer together usually conduct heat faster than liquids or air in which the molecules are further apart. Consider a water bath or a double boiler, both traditional ways of heating up a Prod uct slowly and carefully. The type of bake ware used will also make a difference.

• Consider the difference in temperature of marble or wood or stainless steel. If they are all in the same bakeshop why do they feel different to the touch?

• It has to do with the speed at which they conduct heat. Marble and stainless steel, for instance, conduct heat faster away from the body to the marble than wood. Thus, the marble feels colder to the touch.

• Convection o Convection involves the constant movement of cold currents of air or liquid toward warmer

currents. § It is like an invisible hand because cold currents sink and hot currents rise thus as the

cold currents fall they are falling closer to the heat source, and in turn heating up and then rising. A constant stirring type of motion.

§ Convection currents of the type described above are at play in all ovens but the same movement can be exaggerated if the air is forced to circulate. – Fans

§ Advantages and disadvantages of convection oven?? • Induction

o Needs special equipment, a smooth ceramic surface over coils that generate a strong magnetic field.

§ This magnetic field causes molecules in a pan to rapidly flip, generating frictional heat within the pan. The pan usually heats up quickly (note the heavy bottoms of induction pans) and the heat is quickly transferred from the pan to the food via conduction

• First consider that all baking formulas contain the following categories of ingredients:

o Structure builders or Tougheners

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o Tenderizers o Moisteners o Driers

• Structure builders/ Tougheners

o These are ingredients that hold the volume and shape of baked goods o Think of them as the skeletal structure of baked goods. The amount of structure builders in a

product depends upon that specific product too many structure builders will make a product tough (thus, they are sometimes referred to as tougheners).

§ Can you think of a product where strong structure builders are desirable? What about one in which they are not?

§ Examples of structure builders: • Flour, eggs, cocoa powder and starch

• Tenderizers o The exact opposite of structure builders, they get in the way of structure builders forming any

kind of structure, or a strong structure. § Why would a certain amount of tenderizers be a positive? Can you think of an example

where they are not a positive? § Examples of tenderizers:

• Sugars, syrups, fats, oils, leavening agents • Moisteners

o Pretty obvious examples: § Water, milk, eggs, cream, syrups, oils

• Driers o Opposite of moisteners o They absorb moisture. o Examples of driers

§ Flour, cornstarch, dry milk solids, cocoa powder • Notice that one ingredient may be found in more than one category and as we move through the

course you will see that how sometimes the ‘identity’ we give a specific ingredient will change due to the specific method of preparation in which it is used.

The Baking Process Realize that although these processes are divided up into separate steps, many of them occur at or around the same time. 1. Fats melt

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• Exact temperature depends upon the specific fat most melt between 90 and 130°F. Once the fats melt any trapped air and water evaporate and consequently push against cell walls which can contribute to leavening (flakiness too). The later the fat melts, the more it will leaven because the gases are escaping just when the cell walls are strong enough to hold their shape.

• Fats that melt early tend to be tenderizers. They coat the structure builders as they are trying to establish structure in the product, their interference with that subsequent structure leads to a tenderer product.

2. Gases form and expand • Air, steam and carbon dioxide are the three most important gases in baking. Heat causes gases to

expand; they push against cell walls and help with leavening. This expansion of cell walls makes them thinner which also makes them easier to bite into which means that the product is tenderer.

3. Sugar dissolves • Sugar is not always completely dissolved at the beginning of the baking process, especially when

a dough or batter is extremely high in sugar (consider cookies). The undissolved sugar at the beginning of the process helps to thicken batters as the sugar heats up and dissolves it will form a sugar syrup. This helps to thin out doughs and batters and in the case of cookies, helps with spread.

4. Microorganisms die • Different types of microorganisms are present such as yeast, mold, bacteria and viruses. Most die

at about 140°F 5. Egg and gluten proteins coagulate

• Two extremely important structure builders. Once coagulation is underway the final shape of the product is pretty much set. Egg coagulation 140 –160°F. This will be discussed in much more detail when we discuss eggs and when we talk about gluten

6. Starches gelatinize • In order for starches to gelatinize they need water (hydration) and heat. Although starch granules

are hard when raw, as they absorb water and are heated, they swell up and soften. Like the proteins, once starches gelatinize the structure of the product is pretty much set.

7. Gases evaporate – crust development • Other gases, such as alcohol (vanilla, yeast) are part of the baking process. At about 160°F, bread

can no longer hold in the CO2 and the gases escape to the surface where they evaporate. A dry hard crust forms.

8. Caramelization and maillard browning occur on crust • After the evaporation of water off of the crust stops, at around 300°F, this new high heat breaks

down the sugars and proteins in the crust. The result is a brown color and desirable baked flavor. a. Sugar breaking down in the presence of proteins is Maillard browning.

These last three are not as important as the first 8. 9. Enzymes are inactivated 10. Changes occur to nutrients – protein in flour becomes more digestible 11. Pectin breaks down

Sensory Analysis

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Top notes • A top note gives the consumer their first impression of a plate’s flavor. This first impression can

be either a wafting of aroma from the plate, or the first bite of something sweet and/or salty. • Top notes dissipate quickly, they are not long lasting. • A top note can appear in three different forms: an ortho nasal aroma, or sweet or salty elements.

o Ortho Nasal: An aroma that comes from outside of your body. Think of the aroma wafting from a cup of hot tea, or the steam coming off of a pot of crème anglaise as it is being made.

o Retro Nasal: As food is chewed and warmed in the mouth molecules travel up the back of the throat and hit the olfactory bulb at the top of the nasal cavity. This perception of aroma occurs with all foods, whether they are warm or cold.

Middle notes • A middle note is the lead singer on the plate. It is the note that provides the plate with its staying

power. • A middle note is the essence of the product’s flavor. In many cases the fat on the plate carries the

middle note. The fat lingers on the palate, along with the flavors of the middle note. Base notes

• Base notes are the flavor’s last impression. • Base notes are found in products with sour or bitter elements, or those that trigger a trigeminal

response. • Consider eating hot, spicy food. Long after the salsa has been swallowed, the heat of the jalapenos

lingers on the tongue. o Trigeminal Response= is a response in the nerve endings in the mouth to chemicals in the

food being eaten. Examples include the cooling sensation while chewing on menthol gum, the heat from jalapeno peppers or the burn from fresh ginger.

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Group: 7 BPA1060 Date: 09/06/2016 How Baking Works Day: Tuesday

LAB REPORT The effects of using different add-ins on a basic chocolate chip cookie dough.

2. OBJECTIVES To see which add in to the cookie dough formula will produce a cookie that is acceptable in four different ways; height, spread, color and taste. 3. HYPOTHESIS I predict that the cookies with the walnuts will have less spread and more height than the control cookie. No chips- Basic sugar cookie Chunks- Dense, dry Conditioned Raisins-Very moist cookie White chips- Lots of spread Raisins- Dry 4. VARIABLE Basic cookie dough formula using different substitutes or replacements for the chocolate chips in the formula. Our group will be substituting the chocolate chips for walnuts. 5. CONTROL PRODUCT 2 groups will be making the basic cookie formula as our control products. 6. TEST PRODUCTS Basic cookie dough formula using white chips, walnuts, no chips, raisins, conditioned raisins and coverture (chocolate chunks) in place of chocolate chips

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7. FORMULAS AND METHOD OF PREPARATION Formula is taken from the lab manual (see below), with each group replicating the dough in the same way with the exception of the chocolate chip substitutes.

Chocolate Chip Cookie Dough Experiment

In the following experiment we will replace the chocolate chips with a variety of add-ins to determine their effect on the formula

Granulated Sugar 40 grams Brown Sugar 40 grams Butter 70F 50 grams Eggs 70F 25 grams Vanilla 2 grams Salt 2 grams Bread Flour 40 grams Pastry Flour 40 grams Baking Soda 2 grams Chocolate Chips 75 grams Method of Preparation: 1. Gather equipment and ingredients 2. Cream together sugars and butter with paddle; mix speed 2 for 2 min. Scrape bowl. 3. Add vanilla and eggs in stages ( allow 30 sec. between additions) 4. Sift together dry ingredients 3 times; add to bowl, mix speed 1 for 15 seconds then speed 2 for 5

seconds. Scrape bowl. Stir in chocolate chips with a spatula. 5. Using a red handled scoop, portion out 12 pieces on a paper lined sheet pan, 3 X 4. Double Pan 6. Bake at 375°F. 8. COMMENTS AND OBSERVATION Walnuts were over-toasted in the oven. In the first control, there was too much vanilla. The second control was over cooked. The white chocolate chip cookie had too much salt added.

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9. RESULTS

Chocolate Chip Cookies

Procedure Height-in. Spread-in. Color Acceptability

Control/ Chocolate Chips 1/3 1 ¾ Dark Brown

Too much vanilla-

No

No chips ½ 3 Light Brown Yes

White chips ½ 1 ¾ Dark Brown Too much salt- No

Chocolate chunks/ coverture 5/8 39 Brown

Dense and heavy-

No

Raisins 5/8 4 1/8 Dark Brown Raisins too

hard- No

Control/Chocolate Chips 2/5 4 Dark Dark

Brown

Crispy and overcooked- Yes (Better

control)

Walnuts 5/8 3.5 Brown Walnuts over

toasted- No

Conditioned raisins 1/5 3.5 Brown Yes

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10. OVERALL CONCLUSION Based on our results, the most acceptable add in to the cookies were the conditioned raisins and the plain cookie. The conditioned raisins added water content to the cookie that the regular raisins could not, resulting in a soft and moist cookie. However, in retrospect, many of the other cookies had issues in their execution, which skewed the results. For example, the white chocolate cookie may have been acceptable had there been less salt, or the walnut add in would have not been overpowering had the walnuts not been over toasted. In future experiments, precautions need to be taken to insure that every product is made the same, with the only exception being the variables.

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Homework Questions:

1. An electronic scale has 4kg X 2 grams printed on the front. What does each number refer to? 4 K (4000 grams) is the capacity, and 2 grams is the increment of weight

2. A piece of wood, a marble slab and a copper pot are all in the same room, however when you touch them you notice that they all feel as though they are at different temperatures.

a. Clearly explain why the items feel that they are at different temperatures. Because of conductivity, the wood will conduct heat faster away from the skin, making it appear warmer to the touch. On the other hand, marble conducts heat very slowly, giving the sensation that it is cooler than the other 2.

3. When weighing flour, does it matter if is sifted first? Why or why not? No, it does not matter as though the appearance of volume in flour may change; the weight is always constant as flour is not a viscous substance (Like water).

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Lecture Day Two: Flour

• Wheat Kernel o Endosperm

§ Makes up the majority of the wheat kernel § 80% § Starch is tightly packed into starch granules which in turn are embedded in protein

pieces • Glutenin and Gliadin

o Germ § Embryo of the wheat plant, i.e. in the right conditions this will germinate into a

new wheat plant § Only makes up about 2.5% of the wheat kernel § High in proteins, fat and vitamin E

• The proteins do not, however, form gluten o Bran

§ Outer covering of the wheat kernel § High in dietary fiber § Not only does it not form gluten, it interferes with gluten development

Components of Wheat Flour

• Starch 71% o Makes up the bulk of flour, even in bread flour

• Protein 6-18% o Think of this as the glue that holds the starch granules in place inside the endosperm.

Although there are other proteins in flour, 80% of the proteins in the endosperm are made up of glutenin and gliadin.

• Moisture 11-14% o When moisture rises above 14%, rancidity and insect infestation can occur

• Gums 2-3% o These are a large contributor to flour’s ability to absorb water. o Pentosan gums in white flour can absorb up to 10 times their weight in water

• Lipids 1-1.5% o Oil and emulsifiers which help with gluten development. The oil in wheat flour is what

makes it go bad relatively quickly. • Ash .6%

o This consists of inorganic matter such as mineral salts. It is concentrated in the bran layer • Carotenoid pigments 1-4 parts/million

o Although they’re in an extremely small amount, they contribute to flour’s creamy color.

Classifying Wheat • Hard versus soft wheat kernels

o Hard have more protein, and a larger amount of carotenoids and more pentosan gums which means that they can grab onto more water

o They are often termed strong flours because they form strong gluten strands

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o Conversely soft flours are called weak flours because they form weak gluten strands Flour Additives and Treatments

• Enriched flour = iron and B vitamins • Natural Aging = the freshly milled flour is exposed to air

o This whitens the flour § By oxidizing the carotenoid pigments

o Strengthens the gluten that can be formed by the flour o Disadvantages are the time that it takes and the increased chance of mold etc.

• Maturing Agents o They can either strengthen or weaken the gluten

§ Potassium bromate strengthens the gluten, ‘bromated flour’ § Ascorbic Acid is also used § Chlorine weakens gluten, cake flour is bleached

• Amylase o Amylase breaks the starch in bread dough into sugar. This, in turn, gives the yeast food for

fermentation, increases browning and slows staling. o Sources of amylase = diastatic malt syrup, malted flours and various dough conditioners.

• Malted Flours o Think of these as flours with active amylase activity, barley is the most common grain

used • Dough conditioners

o Used in large-scale bakeshops especially when automated machinery means that the dough will be handled roughly.

• Patent Flour o The term refers to the highest quality flour available o Innermost part of the endosperm and essentially free of bran and germ o Types of patent flour include:

§ Bread § High gluten § Artisan bread § Pastry § Cake § All-purpose

• Clear flour o Lowest quality of commercial grades of flour o Milled from outer part of the endosperm o It is slightly gray in color and, therefore, is often used in the production of whole grain

breads. Functions of flours

• Provide structure • Absorbs liquid • Contributes to flavor • Contributes color • Adds nutritional value

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Gluten • When liquid is added to wheat flour it is absorbed by proteins, glutenin and gliadin, which then

swell. o Mixing is very important to this process because it moves around the flour particles

constantly exposing new surface areas to the liquid. Thus increasing their ability to absorb liquid.

o Mixing also incorporates air into the dough which in turn strengthens the gluten as it is forming.

o Glutenin (strength and cohesiveness) o Gliadin contributes to stretchiness, elasticity o But also remember that with the addition of heat, the gluten (a protein) coagulates and

forms the porous structure that will hold its shape. Factors affecting gluten development

• Type of flour o Type of grain (wheat, rye, etc.) o Variety of wheat (soft, hard)

• Amount of water • Mixing and kneading • Tenderizers and softeners • Salt • Fiber, bran, fruit pieces etc. • Water hardness • Water pH • Batter and dough temperature • Fermentation • Maturing agents and dough conditioners • Reducing agents • Enzyme activity • Other structure builders • Milk

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Formula Day 2-Gluten Balls Yield: 330g 165% Ingredients Weight, grams Bakers % Flour (sifted) 200 grams 100% Water (86°F) 130 grams 65% Method of Preparation: 1. Place flour in bowl. 2. Add water to flour and combine, making sure to incorporate all of the flour (depending on the flour

you are using you may need to adjust the liquid). 3. Knead for five minutes, and let rest for five minutes. 4. Set up two bowls, one with warm water and one with cool. 5. Wash dough vigorously, alternating between warm then cold water. Transfer any pieces to the next

wash and change the water as it becomes cloudy by first straining it through the fine strainer in your tool kit ( any material that you catch should be added to the next wash)

6. Continue the alternate washing for 20 minutes or until all of the starch is washed away.( water remains clear)

7. Weigh gluten. Cover with plastic wrap and rest 20 min. 8. Cut a one ounce piece and shape round, tucking the edges under and pinching. Place on a 1 inch

square of parchment. 9. Cover with a small stainless steel cup to rest for 20 min. 10. I’ll let you know when to place it in the oven to bake with all groups. Be sure to label it! Group 7 – Instead of making a gluten ball with Bread flour, set up 100 g of vital wheat gluten in a stainless steel bowl and 400g of water in a quart container along with a whip for demo. Do not mix.

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Formula Day2-Blueberry Muffins

Ingredients Weight Butter 70F 114 g Granulated Sugar 114 g Pastry Flour 200 g Baking Powder 7 g Salt 1 g Eggs 70F 114 g Milk 70F 114 g Vanilla 3 g Frozen Blueberries 75 g Method of preparation: 1. Cream butter and sugar on 2nd speed for 3 min. 2. Sift dry ingredients 3x and set aside 3. Scale berries keep frozen till incorporation into batter 4. Combine liquids and set aside 5. Alternately add liquids and dry ingredients to creamed mixture in 3 stages scraping in-between 6. Fold in blueberries by hand using rubber spatula 7. Using blue handled scoop fill muffin cups 8. Bake at 375F till done (Place on half sheet in deck oven 375F top heat and 350F bottom heat)

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Blueberry Muffins

Type of flour Height in

inches

Mouth feel (1 to 9) 1 = tough 9 = soft

Pore Size (1 to 9) 1 = large 9 = fine

All-purpose 1 ½ 3 2

Rye 1 ½ 7 2

Whole wheat 1¾ 7 8

Pastry 1 8 2

Semolina 1 4/5 1 9

Bread 2 ½ 9 8

Cake 1 ½ 9 4

Pastry 1 ¾ 9 1

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Group 7 BPA1060 09/06/2016 How Baking Works Day: Thursday

LAB REPORT The effects of different flour types on lean doughs and the rolls that are produced

2. OBJECTIVES To determine which flour type produces a lean dough with the best height, color, and pore size.

3. HYPOTHESIS

Bread flour: Will produce a basic bread that is acceptable all around Rye flour: Will produce a dense and short bread, with a dark brown color

Whole wheat: Will produce a somewhat dense bread Cake flour: Will produce a very light and pale bread

Pastry flour: Like cake flour, will produce a very light and pale bread

4. VARIABLE The variable in our products will be the flour that is used to make the dough, with everything else in the

formula remaining the same.

5. CONTROL PRODUCT Our control products are two basic lean doughs, as per our formula, and made with bread flour.

6. TEST PRODUCTS

Our test products are to be made per the formula, with the variation being the flour type, and water-as needed- to produce an acceptable dough.

7. FORMULAS AND METHOD OF PREPARATION

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Formula Day 2 -Lean Dough Yield: 794g 184%

Ingredients Weight, grams Bakers % Flour, bread 500 grams 100% Salt 6 grams 12% Yeast, instant 8 grams 16% Water (86°F) 280 grams 56%* *may need adjustment- See Liquid Adjustment Chart) Method of Preparation: 1. Gather equipment and ingredients 2. Sift flour and salt onto parchment paper three times. 3. Place flour, salt, yeast and minimum amt. of water from chart below in mixing bowl while mixing

with dough hook. 4. Mix at speed 1 for 1 minute. (This is the pick-up stage and any adjustment to water content

should be made within this 1 minute. Record any additional water added ) 5. Stop and scrape bowl 6. Mix at speed 2 for 5 minutes 7. Remove dough from the mixer and transfer to stainless steel bowl 8. Cover and label bowl and place in proof box. 9. Keep in proof box until doubled in bulk (45 minutes). 10. Punch down dough. 11. Divide dough into 3 ounce pieces and round into rolls. 12. Place rolls on sheet pan and label. 13. Proof for 15min. at 86F and 80 % humidity

NOTE: When using a heated cabinet with no humidity for proofing, moisture must be added to prevent surface drying and cracking.

14. Bake at 425°F for 15-25 minutes or until golden brown. 15. Remove from oven and cool completely before measuring, weighing and cutting Liquid Adjustment Chart (these are guides only-use “feel” to judge texture). Start with the Minimum amount of water and increase as needed. (Record total water addition) Min.-Max. Min.-Max. Bread Flour 280g- 337g Hi-Gluten Flour 340g- 397g Cake Flour 310g- 369g Rye Flour 280g- 337g *All-Purpose Flour 280g- 339g Pastry Flour 280g- 337g Semolina Flour 280g- 337g Whole Wheat Flour 310g- 369g Corn Flour 482g- 540

8. COMMENTS AND OBSERVATION

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The whole-wheat dough was made with far too much flour, which made it difficult to determine the overall taste. The high gluten bread was underbaked, as it would have normally produced a much more golden bread.

9. RESULTS

Experiment Rolls

Type of Flour

Height-in.

Color 1=white 9=tan

Pore Size 1=coarse

9=fine

Cake 1.5 1 7

Bread 2.25 6 4

Rye 1 2 3

Pastry 1.75 1 2

High gluten 2.25 3 4

Whole wheat 2 9 1

Bread 1.8 5 3

All Purpose 2 4 3

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10. OVERALL CONCLUSION OR WHY WE GOT THE RESULTS WE DID The best bread, overall, was made with the bread flour. This was due to the flours’ high protein and high gluten content, which allowed for a high rise and a golden color during baking. The pastry and cake flours produced very pale breads, due to the low gluten content in these breads. On the other hand, the high gluten bread dough created a golden brown dough, much more so than the bread flours. The rye flour has no gluten content, however, the proteins contained within it allowed the dough to rise and bake like more traditional bread. Even so, the bread was quite dense, as rye bread is usually mixed with another flour type.

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Homework Questions:

1. What is the relationship of the size/height of a roll to its gluten content? The breads containing more gluten had a larger rise, while the low gluten breads, such as rye, produced a flatter product.

2. What is the relationship of the crust color of a roll to its gluten content?

The breads with higher gluten contents produced a more golden crust, while those with low-such as cake or pastry- produced a pale bread.

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Lecture Day 3- FATS and OILS

• Fats, oils and emulsifiers are vital to baking. They are indispensable moisteners and tenderizers. • Chemistry of fats, oils, and emulsifiers

o Lipids = substances that do not dissolve in water o Fats = lipids that are solid at room temperature o Oils = lipids that are liquid at room temperature

§ They are usually from vegetable sources such as soybean, cottonseed, canola and corn

§ Tropical oils, on the other hand are solid at room temperature but will melt quickly when in a warm room

• I.e. coconut, palm and palm kernel oil § You have all heard of words like saturated and unsaturated fats, Trans fats etc.

Fatty acids can be either saturated or unsaturated o The more saturated fats in a fat, the more solid it is at room

temperature o Usually the more saturated, the more solid a fat will be. Saturated

fats are solid at room temperature. These are the fats that raise one’s blood cholesterol.

o Trans -fatty acids (Trans-fats) are unsaturated fatty acids. (found naturally in dairy products however not determined to be an issue with heart disease)

• Hydrogenation o = Fats and oils are hydrogenated by exposing them to hydrogen gas in the presence of high

heat, pressure, and a catalyst, such as nickel. o This is often done to make the fats easier to work with. It can make a liquid fat or oil more

solid. Hydrogenation also slows down the breakdown of fats meaning that it will take longer for them to go rancid.

o The problem is with partially- hydrogenated fats and oils that produce saturated fatty acids (trans-fats) which are thought to increase heart disease etc. This is not the case with fully- hydrogenated (saturated) fats

Fats and Oils

• Butter = made from heavy cream which is basically an emulsion of butterfat suspended in milk o Advantages are mouth feel and flavor

§ Final melting point = the temperature at which no solid fat crystals are visible. This is simply another way of saying that the solid fat is now completely a liquid.

§ Final melting point for butter is 94°F. o Disadvantages:

§ Price § Narrow plastic range

(Plastic fats refers to the consistency of fats when they are a malleable consistency like play-dough)

§ Spoils quickly § Has the highest amount of saturated fat of the fats used in the bakeshop, even

higher than lard

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o Classifications of butter are determined by the type of cream used in its production § Cultured butter: made from sour cream § Sweet cream butter: does not mean it has been sweetened but, rather, that it is not

made from sour cream • Realize that sweet cream butter does not mean that the butter is unsalted.

Sweet cream butter can be salted or unsalted. § European style butter: is either cultured or sweet cream with added cultured cream

flavor o An example would be plugra or cabot 83

§ In the US the minimum is 80% butterfat, European butters have more (82% and up) § Butterfat consists primarily of triglycerides § The remaining 20% is water, milk solids and salt (usually about 16% water)

• The protein and lactose in the milk solids contribute to Maillard Browning and the water and a very small amount of air contribute to leavening.

o Reasons why bakeshops use unsalted butter § Quantity of salt in the butter can vary from brand to brand § Salt is not desirable in all products (i.e. buttercream icings) § It is harder to pick up off flavors in the butter if it is salted.

• Lard: by product from the meat industry, rendered from hog fat o Leaf lard is the highest grade. The various grades come from different parts of the hog

(pig) o It has unique structure which makes it great for providing flakiness in products like

piecrusts. o 100% fat o Sometimes it is hydrogenated which improves its creaming ability (not really an issue with

pie dough) and reduces its greasy mouth feel. • Margarine: pretend butter made from soybean oil (usually)

o Without added coloring and flavorings it would be white and bland tasting o Like butter it is about 80% fat and 16% water with a little trapped air just like butter. Think

about it. That means that margarine has the same amount of calories as butter. § Reduced fat ‘spreads’ are not really margarine but often rely on ingredients such as

gums and starches to give their product a butter like consistency o Classifying margarine

§ Classified by its firmness and its final melting point • Baker’s margarine 90-100°F. It has a soft consistency and a low melting

point although it does not have the clean mouth feel of butter. It is good for the creaming method.

• Puff pastry margarine 115-135°F. Firm and waxy consistency. Great for the flakiness it gives to a product but with an awful greasy, waxy mouth feel.

• Roll in margarine 100-115°F. Moderate amount of flakiness without too much waxiness.

• Shortenings o The primary difference between shortening and margarine is that shortening is 100% fat. It

contains no water, is white and bland in flavor.

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o Most are made from soybean oil. o Classifying shortenings

§ All-purpose shortening • This shortening has no added emulsifiers. Melting point is between 110°F

and 125°F. • Contains about 10% trapped air. • Used for products made with the creaming or run-in methods of

preparation. § High-ratio plastic shortening

• Looks like all-purpose shortening but contains added emulsifiers (mono and diglicerides).

• Used for products that have a fairly high amount of liquid or air. An example would be a buttercream. Using an emulsified shortening will give the buttercream more volume as well as give it the ability to accept liquid ingredients without breaking. (When you remember that an emulsion is the incorporation of two ingredients that do not want to go together – water and fat- then this makes sense.)

• Cakes made with high ratio shortening usually have a finer crumb and a bit moister than cakes make with an all-purpose shortening.

§ High-ratio liquid shortening • This is also a shortening with added emulsifiers. It is less hydrogenated than

high ratio plastic shortening which means that it is fluid. Consider how liquid shortening looks and you can see that it does contain some fat crystals. This is what gives it its creamy, goopy (for lack of a better word) appearance.

• Used primarily for liquid shortening sponge cakes ( the fluid consistency allows for a whipping process rather than creaming or blending increasing volume, emulsification allows for increased sugar content increasing tenderness and longer shelf life )

• Oil o Do not let its appearance fool you, oil is 100% fat. It contains no water. o Most oil used in the bakeshop is derived from vegetable sources (usually soybean). o Of all of the lipids most commonly used in the bakeshop, oil is the only one that does not

contribute to leavening. This is because it contains no trapped air or water. o It also has no emulsifiers. o Baked goods made with oil will have a dense, moist crumb. Quick breads and muffins are

good examples. o Using oils in place of solid fats/animal fats can improve the nutritional value of products

• Olive oil o Virgin olive oil is the best classification of olive oils. This oil comes from the first press of

the olives. It is pressed without the addition of heat which allows the oil to retain the fruity flavor of the olives.

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o There is a wide range of price points for olive oils however all of the oils lose much of the flavor when heated. For this reason use a cheaper olive oil when the product made is going to be exposed to high heat.

• Emulsifiers o Emulsifiers have many functions in baked goods. In short, they interact with other

ingredients. Some examples: § They help to disperse fat and oil more thoroughly in a batter or dough. This, in turn

will lead to a tenderer product. § They can affect proteins so that they become stronger and more flexible. This

allows them to stretch farther without breaking. This, in turn, means that cake batters will be able to hold more air.

§ They affect starch molecules so that they need longer time to stale. This helps increase the shelf life of products.

Functions of Fats, Oils, and Emulsifiers

• Provide tenderness o They coat structure builders, which prevents them from hydrating (absorbing liquid) and

forming structure. This holds true no matter the type of structure builder. It can be gluten proteins, egg proteins, or starch granules.

o Do not assume that a tender product is always desirable. The use of tenderizers must be balanced with the use of structure builders.

o Consider the name “shortening” it comes from fat’s ability to shorten gluten strands, resulting in a tender product.

o Consider the name “short dough” it refers to a dough with a large amount of butter which, in turn, shortens the gluten strands resulting in a tender cookie.

o Not all fats tenderize equally – § Fats that are 100% fat will tenderize more than a fat which is 80% fat. § Softer fats will tenderize more than harder fats.

• Consider the piecrust experiment and the difference in tenderness between the dough made with a plastic fat and that made with a liquid fat.

• Also the smaller the pieces of fat in the dough, the more it will tenderize. Consider a piecrust made with large pieces of fat (extremely flaky) versus a piecrust made with very small pieces of fat (tender).

• Provides flakiness in laminated dough

o Not all fats provide flakiness. Flakiness will result from using fats that are solid and that have a high melting point. Additionally for products such as pie dough or lamination in a croissant the size of the pieces of fat is important. The larger the sizes, the more flakiness in the end product.

• Assists in leavening o Fats can help incorporate air into baked goods.

§ Through the creaming method of preparation

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§ Even without creaming, some fats contain air. Additionally, some fats have water in them as well. The steam created by the water once the product is in the oven will also help with leavening. For this reason margarine (with its added water and air) will leaven a product like puff pastry more than will an all-purpose shortening.

§ Fats with emulsifiers help batter to trap air. This will result in increased leavening. This is only a factor when high ratio shortening is used.

• Contributes moistness o Make sure that you understand that moistness and tenderness are not necessarily related

(no matter what the Duncan Hines’ ads want us to believe.). o A wonderfully tender shortbread cookie is not moist and a chewy, gooey brownie is not

tender. o The only fats that contribute to moistness in a baked good are those that are liquid at body

temperature, like oil. o Fats with emulsifiers can also contribute to a product’s moistness.

• Prevents staling

o Consider that lipids interfere with starch gelatinization. (See the section on tenderness). This also means that lipids have the ability to prevent a product from staling.

• Contributes Flavor

o Butter, olive oil, margarine and lard are all lipids which contribute flavor to the end product.

• Contributes color

o Fats contribute to color in two ways: § Butter and margarine have milk solids which undergo maillard browning § Products made with fat heat up quicker in the oven this results in increased

caramelization or browning.

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Formula Day 3-Simple Icing Ingredients Weight, grams All-purpose shortening 70F 200 g Sugar, powdered- sifted 160 g Corn syrup 122 g 1. Blend fats on 1st speed for 3 minutes or until smooth and light. 2. Add powdered sugar and blend on low for 1 minute. Stop and scrape bowl 3. Switch to whip and beat on high for 5 minutes, stop and scrape bowl after every 2 minutes. 4. Gradually add corn syrup and continue to beat on high for 2 additional minutes. 5. Place in plastic wrap with twist tie at room temperature until ready to evaluate. 6. Spread on tasting rounds of cake

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Fats in Icing

Type of Fat Appearance

1=white 8=yellow

Mouth feel 1=melts easily

8=lingers in the mouth

Ease in spreading

1=spreads easily 8=lumpy, does not spread as

easily

85g AP shortening 115g unsalted Butter 3 6 1

85g AP shortening 115g European butter 3 3 1

All-purpose shortening 200g 1 1 8

85g AP shortening 115g margarine 2 8 6

All-purpose shortening 200g 2 2 8

85g AP shortening

57g butter 57g margarine

2 3 2

50g Hi-ratio shortening 50g butter

50g margarine 50g oil

4 8 1

100g AP shortening 100g lard 1 8 1

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Formula Day 3-Pie Dough

Ingredients Weight, grams Pastry flour 170 g All-purpose shortening 113 g Salt 4 g (use sub-gram scale) Water, ice 60 g Prepare formula and wait for demo 1. Gather equipment and ingredients. 2. Multiple fats should be combined in the mixer using a paddle and added beginning with the hardest fat

and adding softer fats as you go to get a smooth combination. Scrape as you go. 3. Prepare fat for experiment. Freeze (to chill place fat between layers of sheet paper and pin out using

1/8” rolling guides. Freeze for 10-20 min. 4. Sift flour and salt. Place flour on cutting board, remove paper from frozen fat and coat fat on both

sides. Reserve extra flour. 5. Using your French knife, cut the fat into ¼” strips then ¼” squares. Coat with reserved flour. 6. Make a well. Pour ice water into well and incorporate flour/fat mixture from inside of well until

moistened. 7. Use Frasage technique to incorporate ingredients and form dough 8. Form dough into small rectangle. Wrap and refrigerate 10 minutes. 9. Roll out pie dough dusting with bread flour. Use rolling guides- 1/8’’ thick. 10. Cut rounds using biscuit cutters (use no scrap). (freeze if soft to facilitate transfer) 11. Place on half sheet pans with sheet paper. 12. Bake at 425°F until golden (check one for doneness by removing one from the oven and cutting it

in half. Inside should be dry outside crisp!) Formula Day 3-Oil Pie Dough (group 8 only)

This is a different formula and a different procedure for comparison purposes only and not part of the experiment Ingredients Weight, grams Flavored oil 64 g Water (ice) 43 g Salt 1 g Sugar 4 g Pastry flour, sifted 156 g 1. Combine water, oil, sugar and salt. Whisk together. 2. Add flour and gently combine till it holds together. 3. Form into small rectangle, wrap and refrigerate for 10 minutes. 4. Pin out this dough between sheets of plastic wrap between 1/8-inch rolling guides. 5. Peel top plastic off, holding plastic flip dough over onto sheet paper. Remove plastic. 6. Cut out rounds using biscuit cutters. Remove scrap

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Pie dough

Height in inches

Mouth feel 1=melts quickly

7=lingers

Flakiness 1=flaky

7=tender

All-purpose shortening 113g 3/8 3 2

Butter 113g 1/8 2 1

Margarine 113g 1/8 3 6

Lard 113g ½ 4 1

All-Purpose shortening 113g 1/8 4 1

All-purpose shortening 85g /

lard 28g

½ 6 5

All-purpose shortening 85g /

28g butter

¼ 7 1

Oil Dough

oil

¼ 6 7

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Group 7 BPA1060 09/08/2016 How Baking Works Day: Thursday

LAB REPORT

The effects of different fat and oil types on a basic sponge cake

2. OBJECTIVES To determine which type of oil or fat produces the most acceptable sponge cake, based on height, pore

size, and moistness.

3. HYPOTHESIS ½ Emulsified Liquid Shortening: Drier, less height

Emulsified Liquid Shortening (Control): A basic sponge cake, moist and fluffy Emulsified Solid Shortening: Dense, small pore size

½ Emulsified liquid shortening, ½ butter softened 70F: Buttery taste, browner product Butter 70F: Very moist, oily, good flavor

Vegetable oil: Very moist, oily Margarine 70F: Very oily, chewy, less height

4. VARIABLE

Basic sponge cake recipe using different substitutes in place of the shortening

5. CONTROL PRODUCT Our control product is a basic sponge cake, as per the formula, with emulsified liquid shortening

6. TEST PRODUCTS

Our test products are to be made per the formula, with the variation being the oil/fat type, those being as follows;

½ Emulsified Liquid Shortening, Emulsified Liquid Shortening, Emulsified Solid Shortening, ½ Emulsified liquid shortening and ½ butter softened 70F, Butter 70F, Vegetable oil and Margarine

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7. FORMULAS AND METHOD OF PREPARATION

Formula Day 3-Liquid Shortening Sponge Cake Ingredients Weight, grams Cake flour 150 g Baking powder 12 g Salt 3 g Sugar 200 g Emulsified Liquid shortening 90 g Milk 38F 80 g Whole eggs 38F 225 g 1. Sift dry ingredients three times. 2. Place milk, eggs, and fat/oil in mixing bowl; add sifted dry ingredients on top. 3. Using whip attachment, blend on low for 30 seconds, stop and scrape whip and bowl. 4. Whip for 3 minutes on high, stop and scrape. 5. Whip for 2 minutes on medium. 6. Portion batter into greased (use spray short) Bake at 375F.

8. COMMENTS AND OBSERVATIONS Product #6 (Vegetable oil) was over baked, while product #4 (Emulsified solid shortening) was under baked.

9. RESULTS Liquid Shortening Sponge

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Type of fat

Height in

inches1=tall, 8=short

Pore size 1=small,

8=large/coarse

Moistness 1=moist,

8=dry

½ Emulsified liquid shortening only (45g) 1.5 9 1

Emulsified liquid shortening (90g) 2.25 7 2

½ Emulsified liquid shortening, ½ butter softened

70F (45g of each)

2.5 7 6

Emulsified solid shortening (90g) 1.25 9 7

Butter 70F (90g) 2 8 5

Vegetable oil (90g) 1.5 3 4

Margarine 70F (90g) 1 7 5

Emulsified liquid shortening (90g) 2 6 3

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10. OVERALL CONCLUSION OR WHY WE GOT THE RESULTS WE DID The best cake, overall, was made with the emulsified liquid shortening. It is interesting to note, however, that the cake made with only ½ of the emulsified liquid shortening produced a cake almost as acceptable, if not better, as the cake made with the full amount of shortening. This is useful when costing ingredients, as one can save money by using less shortening. As the results and tasting showed, more oil in a cake leads to more aeration, creating a moist and tender cake with large pore size. However, this was only seen in the liquid oils, as the emulsified solid shortening produced the driest cake. The cakes that failed were not made with an oil or fat that emulsifies, as this recipe was designed to be made with emulsifiers.

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Homework Questions:

1. What is the relationship between a fat’s melting point and flakiness in pie dough? The higher the melting point, the flakier the dough, as higher melt point fats make it harder to over mix a dough, keeping the fat pieces from mixing in with the flour.

2. Do fats with emulsifiers make the best sponge cakes? Why or why not?

Yes, because an emulsifier helps disperse the fat throughout the batter, leading to a tenderer product. Similarly, they act like a structure builder in that they make proteins stronger and more flexible, resulting in a finished product with more aeration and larger pore size. In commercial baking, they also extend the shelf life of baked goods.

3. What is the relationship between emulsifiers and icing? An emulsifier creates a more spreadable and evenly combined icing.

4. Clearly explain three ways in which plastic fats contribute to leavening in baked goods. Plastic fats add flakiness, assist in leaving, and prevent staling.

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Lecture Day 4- Sweeteners

• Types of sweeteners: dry crystalline sugars and syrups o There is a third category of specialty sweeteners which are sweeteners which do not neatly

fit into the previous two categories. o Sugars are classified as simple carbohydrates. Sugars are further classified as mono or di

saccharides. § The two mono-saccharides are glucose and fructose

o Two mono-saccharides = 1 disaccharide o Another disaccharide = sucrose the sugar most used in the bakeshop

§ It is one glucose and one fructose bonded together. o Oligosaccharide or higher saccharides = are made up of 3-10 sugar units bonded

together. These are found in many syrups. o Polysaccharides = thousands of sugar units bonded together. An example would be starch

Sugar = Hygroscopic • Sugar is hygroscopic. It bonds and attracts water. Sugar will pull water away from structure

builders and driers such as proteins, starches and gums. Thus they are no longer able to hydrate and trap water. Instead the water is released to sugar, and forms a thin syrup as part of the batter or dough.

• Certain sugar syrups containing inverted sugars attract moisture from the atmosphere • Dry Crystalline Sugars

o Regular granulated sugar § Made from either sugar cane or sugar beets it is 99.9 % sucrose.

o Coarse or sanding sugar § Large crystals that do not easily dissolve. § It has the fewest impurities of all granulated sugars which means they make the

clearest syrups and the whitest fondants. o Powdered sugar or confectioners’ sugar

§ Usually contain about 3% cornstarch, which is there to help to prevent caking by absorbing moisture.

o Superfine granulated § Somewhere between powdered sugar and regular granulated sugar. It dissolves

more quickly in liquids than regular granulated sugar which allows for the incorporation of smaller air cells into batters.

o Regular Brown sugar § Refers to granulated sugar with a small amount (10%) of molasses. Most of the

molasses is on the surface of tiny sugar crystals so brown sugar is soft, sticky and tends to clump.

Syrups: Their makeup

• Mixture of one or more sugars dissolved in water with small amounts of other components o Acids, colorants, flavors, thickeners o Most contain about 20% water

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o Many sugars contain higher saccharides. Remember them? They are longer than regular sucrose. Their larger size makes them slower to move. They are more apt to get tangled up with each other. This is why they thicken.

§ Groups of two kids with linked arms running around the room. § Groups of ten kids with linked arms running around the room. § Thus a syrup is not always thicker because it has less water, it might be thicker

because of the presence of higher saccharides. Types

Simple syrup o Equal parts by weight of sugar and water.

• Invert Syrup o Refers to a type of syrup that contains approximately equal amounts of fructose and

glucose. § A sucrose solution is treated with an enzyme or heated with an acid.

• Remember sucrose? It is a disaccharide with a fructose and a glucose bonded together. Heat or enzyme breaks the bond. Now there is a syrup with equal parts of fructose and glucose dissolved in water. It contains little, if any, sucrose.

• Uses: o Keeps fondants smooth and shiny, prevents the formation of ice

crystals in frozen products, and keeps baked goods moister longer. Sweeter than sucrose and browns much faster.

• Molasses o Concentrated juice of sugarcane

• Glucose corn syrups o Clear syrups produces from the breakdown of starch also referred to as hydrolysis. o Any starch can be used but the most common is cornstarch. o Starch is a carbohydrate consisting of hundreds/thousands of glucose molecules bonded

together. The starch is heated in the presence of water and acid and treated with enzymes. This breaks the larger starch molecules into smaller units. The syrup is filtered and refined and the process is continued.

o Presence of higher saccharides thickens the syrup and gives it body. They interfere with the movement of molecules so the sugars in the syrup are less likely to crystallize.

o The more hydrolysis the syrup undergoes the higher their conversion. High conversion syrups are high in sugar and low in higher saccharides. Low conversion syrups are low in sugar and high in higher saccharides.

• Honey o Naturally inverted sugar as the enzymes in the honeybee invert sucrose in the nectar to

fructose and glucose. o Most commonly used honey is clover.

• Maple syrup

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o Sap from maple tree is boiled and water is evaporated. The sap is only about 2-3% sugar so it takes about 40 gallons of sap to produce one gallon of maple syrup.

• Malt syrup or extract o Can be made from any cereal but barley and wheat are used the most. o High in maltose which improves yeast fermentation.

Specialty Sweeteners

• Dextrose o Another name for glucose, the monosaccharide. It is used then the monosaccharide is

purchased as a dry sugar. Less sweet than sucrose. Used as a dusting sugar because it does not easily dissolve.

• Dried Glucose Syrup o = Glucose corn syrup with the water removed

• Fondant Sugar o Extremely finely ground, as much as 100X finer than 10X o Good for making a smooth fondant glaze without any cooking.

• Prepared Fondant o Used as a glaze when heated and as a center for cream confections

• Isomalt o Chemically modified sucrose. It is not found in nature. Does not brown, absorb water or

crystallize • Fructose

o Can be bought as a white powder. Has a sweetness that works particularly well with fruit flavors.

• Agave Syrup o Made from the sap of the agave plant. Few higher saccharides mean that the syrup is thin

and easy to pour. • Rice syrup

o Made from rich starch much like glucose is made from cornstarch. Less refined than most other syrups on the market.

• High intensity sweeteners (non-nutritive) o Saccharine, sweet and low, aspartame and Splenda o Can be up to 200x sweeter than sucrose and their only function is to provide sweetness. As

this is only one of many functions of sweeteners in the baking world it is not used too often in bakeshops.

Functions of Sweeteners

• Sweetens o All sweeten but not to the same degree

• Tenderizes o Once sugars are dissolved they interfere with gluten formation, protein coagulation and

starch gelatinization. In other words, sugars delay the formation of structure and in doing so they tenderize. The more sugar that is added to a product, the tenderer it will become. If too much sugar is added there will be little or no formation of structure.

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• Retains moistness and improves shelf life o Remember that sugar is hygroscopic. This means that sugar increases the softness and the

moistness in baked goods. It also extends their shelf life by preventing them from staling. • Contributes brown color and a caramelized or baked flavor

o Some sugars are naturally brown but even those that are not can contribute a brown color to the products in which they are used through the process of caramelization and Maillard browning.

o Caramelization § Sugars under high heat

o Maillard browning § Similar to caramelization but proteins in addition to sugars must be present. Only a

small amount of protein is required to speed up the process so less heat is needed. • Assists in leavening

o Because sugar crystals are irregular in shape there is air between them. This is not true for syrups. Thus the addition of a crystalline sugar to a batter also adds a chief leavening agent, air.

• Provides bulk and substance to fondant and sugar based confections o Sugar is not a structure builder but consider the following.

§ Fondant. Fondant contains about 90%+ crystallized sugar. Without these solid sugar crystals, fondant would consist of liquid syrup. In this way sugar provides substance which defines the size and shape of the product.

• Stabilizes whipped egg foams o Egg whites beaten properly with sugar will not collapse as soon as egg whites whipped

without the addition of sugar. The same is true of whipped whole eggs and whipped yolks. This will be discussed more when we discuss eggs.

• Provides food for yeast fermentation

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Sweetener Evaluations

Sweetener Description Of flavor

Appearance 1=white 14=dark brown

Sweetness 1=not sweet 5=very sweet

Additional comments

Granulated sugar 1 4

Light brown sugar

Dark brown sugar 11 3

Powdered sugar 1 5

Coarse sugar 1 3

Turbinado 10 5

Sucanet Like dark brown sugar 10 5

Texture of graham cracker

Glucose

Light corn syrup 1 5

Invert Fake honey 1 5

Molasses 14 1

Maple syrup 4 5

Agave Syrup 4 4

Honey 6 3

Dextrose

Organic cane

Fructose 1 5

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Formula Day 4-High Ratio Layer Cake Formula

Ingredients Weight, grams Cake flour 175 g Emulsified solid shortening 115 g Granulated sugar 200 g DMS 20 g Salt 3 g Baking powder 5 g Water 40F 88 g Whole eggs 40F 115 g

1. Sift flour, DMS, salt and baking powder together three times 2. Whisk eggs and water together and set aside 3. Place sifted dry ingredients and sweetener in bowl of mixer. 4. Attach with paddle 5. Add shortening and 1/3 egg /water mixture 6. Mix on Speed 1 for 4 min 7. Scrape bowl and between paddle 8. Add second third of egg/water mixture 9. Mix on Speed 1 for 4 min. 10. Scrape bowl and between paddle. 11. Add remaining third of egg/water mixture. 12. Mix on Speed 1 for 4 min. 13. Portion into paper lined cup cake pans with a blue handled scoop. Place on half sheet pan. 14. Bake at 375°F till done

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High-ratio Cake with Different Types of dry sugar and levels of liquid sweeteners

Sweetener

Height in

inches

Color 1=bright yellow

7=brown

Pore Size/

Texture 1=fine

7=coarse

Moistness 1=moist 7=dry

Flavor 1=sweet

7=not sweet

100% Powdered Sugar

substitute (200g) 1 3 2 5 4

50% Coarse Sugar substitute (100g)

Gran. Sugar(100g) remains

1 1/8 1 1 2 7

75% Brown Sugar substitute (150g)

Gran. Sugar (50g) remains

1 5/8 6 2 7 3

25% Honey substitute( 63g)

Gran. Sugar(150g) remains

H20 (74g only)

7/8 7 1 1 4

100%Corn syrup substitute ( 250g) H20 ( 38g only)

1 ¼ 6 4 1 5

50%Agave substitute (125g)

Gran. Sugar (100g) remains

H20 ( 62g only )

1 3/8 6 3 3 3

12.5%Invert

substitute (31g) Gran. Sugar(175g)

remains H20 ( 82g only)

1 ¼ 6 3 2 4

75% Honey substitute (188g) Gran. Sugar(50g)

remains H20 ( 50g only)

Uncontrolled Variable

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Math related to the substitution of liquid sweeteners for granulated sugar in Hi-ratio cake formulas

100% substitution: 200g (granulated sugar) divided by 0.8 = 250g (liquid sweetener needed) minus 200g (dry sugar in the formula) = 50g (water to remove) 88g (water) minus 50g (water) = 38g (water remaining in formula) 0 Granulated sugar remains in the formula

75% substitution: 150g (granulated sugar) divided by 0.8 = 188g (liquid sweetener needed) minus 150g (dry sugar in the formula) = 36g (water to remove) 88g (water) minus 38g (water) = 50g (water remaining in formula) 50g Granulated sugar remains in the formula

50% substitution: 100g (granulated sugar) divided by 0.8 = 125g (liquid sweetener needed) minus 100g (dry sugar in the formula) = 25g (water to remove) 88g (water) minus 25g (water) = 62g (water remaining in formula) 100g Granulated sugar remains in the formula

25% substitution: 50g (granulated sugar) divided by 0.8 = 63g (liquid sweetener needed) minus 50g (dry sugar in the formula) = 13g (water to remove) 88g (water) minus 13g (water) = 74g (water remaining in formula) 150g Granulated sugar remains in the formula

12.5% substitution:

25g (granulated sugar) divided by 0.8 = 31g (liquid sweetener needed) minus 25g (dry sugar in the formula) = 6g (water to remove) 88g (water) minus 6g (water) = 82g (water remaining in formula) 175g Granulated sugar remains in the formula

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Non-nutritive Sweeteners

Non-Nutritive

Sweeteners

Polyals Sugar alcohols

Sucralose “Splenda”

Isomalt

Aspartame “Equal” or “Nutra

Sweet” Sorbitol

Stevia “Truvia”

“Truvia” is a combo of

erythetol and stevia

Xylitol

Acesulfame Potassium

“Sunett” or “Sweet one”

Glycerol

Saccharine “Sweet & Low” Maltitol

Erythetol

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Formula Day 4-Fondant

Ingredients Weight, grams Sugar, granulated 455 grams Water 114 grams Glucose, invert or corn syrup 85 grams* * scale syrup in plastic wrap and twist-tie – to add, puncture wrap and squeeze out into pot ** Glucose or invert syrups can be substituted *** 5 grams of cream of tartar diluted with a little water can be substituted for the 85g liquid sweetener however it will be slightly acidic.

1. Clean marble slab 18” sq. and place on a damp towel 2. Combine sugar and water in a pot and heat to dissolve the sugar. 3. Boil until it reaches 225°F. 4. Add the glucose, invert, corn syrup or cream of tartar mixture to boiling solution. 5. Continue boiling it until it reaches 240°F (use appropriate method for washing sides intermittently). 6. sprinkle marble lightly with water and pour out as directed 7. Let the syrup cool to 110°F and do not touch it or move it. 8. When sugar is cooled, work sugar from outside to inside. It will gradually turn white and solidify. 9. Keep the fondant in a plastic bag in a tightly covered container with a damp towel in the refrigerator

overnight after which it’s ready to use NOTE: By hand, it takes 10 to 12 minutes of mixing.

- This is a ready to eat food so take care and wear gloves to avoid contact if necessary-

49

Group 7 09/9/16 Friday

BPA1060 How Baking Works

LAB REPORT

Effects of sugar levels in a High-Ratio Layer Cake 2. OBJECTIVES To determine which sugar level produces a cake with the most acceptable height, moistness, color, pore size and flavor 3. HYPOTHESIS 0g 100g 150g 200g 250g 300g 350g 4. VARIABLE The amount of granulated sugar in the formula 5. CONTROL PRODUCT A cake made with 200g of granulated sugar 6. TEST PRODUCTS Cakes made, as per the formula, with varying levels of granulated sugar as follows; 0g,100g, 150g, 200g, 250g, 300g, and 350g

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7. FORMULAS AND METHOD OF PREPARATION Formula Day 4-High Ratio Layer Cake Formula

Ingredients Weight, grams Cake flour 175 g Emulsified solid shortening 115 g Granulated sugar 200 g DMS 20 g Salt 3 g Baking powder 5 g Water 40F 88 g Whole eggs 40F 115 g

15. Sift flour, DMS, salt and baking powder together three times. 16. Whisk eggs and water together and set aside 17. Place sifted dry ingredients and sweetener in bowl of mixer. 18. Attach with paddle 19. Blend dry ingredients, sweetener,Add shortening and 1/3 egg /water mixture 20. Mix on Speed 1 for 4 min 21. Scrape bowl and between paddle 22. Add second third of egg/water mixture 23. Mix on Speed 1 for 4 min. 24. Scrape bowl and between paddle. 25. Add remaining third of egg/water mixture. 26. Mix on Speed 1 for 4 min. 27. Portion into paper lined cup cake pans with a blue handled scoop. Place on half sheet pan. 28. Bake at 375°F till done

8. COMMENTS AND OBSERVATION The cake with 150g was extremely undercooked, resulting in an uncontrolled variable. The cake with 200g of sugar was oversalted.

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9. RESULTS

High-ratio Cake with Various Levels of Granulated Sugar

Amount of Sugar

Height 1=tall

6=short

Moistness 1=moist 6=dry

Color 1=bright

yellow 6=pale yellow

Pore Size/ Texture 1=fine

6=coarse

Flavor 1=sweet

6=not sweet

0g

5/8” 6 1 1 6

100g 1 1/8” 4 4 3 6

200g 1 1/2” 5 4 4 3

250g 1 1 3 3 2

150g

Uncontrolled Variable

200g

3/8” 1 5 5 2

350g 1 ¼” 2 6 6 1

300g ½” 4 4 6 1

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10. OVERALL CONCLUSION OR WHY WE GOT THE RESULTS WE DID In conclusion, the cakes that were produced came out with varied results. The one made with the least amount of sugar turned out to be a very dense, dry and unsweet/unflavorful cake, akin to a biscuit. As the amounts of sugar inscrease, a trend forms in that the cakes become more moist, attain a browner color, and produce a larger pore size. The browning of the cakes is due to the sugars carmelizing in the oven, therefore, the cakes with the most amount of sugar turn out to have the crispiest and brownest tops.

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Homework Questions:

1. Why would the crystal size of the sugar used make a difference in the cake’s final height and texture? The cakes made with liquid sweetners, such as corn syrup and honey, had a very fine pore size. The ones made with larger crystals helped trap air, which created larger pores and more structure.

2. Using 3 examples from the types of sugar experiment, how did the type of sugar in each cake affect their height? The cake made with honey was the shortest-at only 7/8”- while the brown sugar cake was the tallest, at 1 5/8”. The cakes made with the liquid sweetners of inverted sugar, corn syrup, and agave maintened an average height of 1 1/4”. (Honey can’t create air bubbles because of its density)

3. How did the amount of sugar affect the texture of the cakes? Use 3 specific examples from

the experiment in your answer. The cakes made with none to very little amounts of sugar came out dry, dense, and flovorless. For example, the cake with 0g sugar resulted in a flat, biscuit like product. The cake made with 100g of sugar was an improvement upon this, but still not as light and fluffy as the control product of 200g. At the other end of the spectrum, the cakes made with large amount of sugar turned out almost candy like, with a chewy texture. For example, the 350g had a toffee like consistency. They undermine structure builders and overtenderize, causing the cake to rise high, and then fall when cool.

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Lecture Day 5- Eggs and Egg Products

• Composition of an egg o Thin white o Thick white o Yolk o Shell o Air cell o Chalazae o Moisture, protein, fat, emulsifiers

• Makeup of a whole egg o 76% water o 12% protein o 10% fat o 2% sugar o Note: for substitution purposes 66% whites and 33% yolks

• White o 90% water and 10% protein o Ovomucin is the largest protein found in egg whites although we commonly say Albumin

there are more than 6 proteins o The white has both thick and thin portions, the thick portion will thin as the egg ages

• Yolk o About 50% moisture o About 50% yolk solids

§ Proteins, fats, emulsifiers and carotenoids § The proteins in yolks are different than the proteins in whites. In yolks the proteins

are lipoproteins which are bound to fats and emulsifiers. § Yolks contain about 10% lecithin

• Lecithin = an emulsifier, naturally occurring in yolks, dairy ingredients, soy beans and cereal grains

§ Flavor and type of feed will affect the yolk’s color and flavor • The yolks’ yellow color comes from carotenoids

• Air pocket o Soon after being laid, an air pocket forms between the two protective membranes found

between the shell and the white. The air pocket will increase in size as the egg shrinks as it ages.

• Chalazae o White, twisted cords that hold the yolk in the center of the egg. As the egg ages, these

cords start to disintegrate. They are part of the egg white and completely edible although for some products (crème brûlée) they should probably be strained.

Egg Products

• These are products in which the egg is removed from the shell

Advantages and Disadvantages of Egg products • + Food safety and labor cost

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• - The products themselves are usually more expensive than fresh

Frozen Whites • Often have an added thickener, guar gum which prevents the whites being damaged by ice crystal

formation. Some also have whipping agents (triethyl citrate) added. Remember that that there is both a thick and thin white, these will separate as the frozen whites thaw so make sure to shake the container well before use.

Frozen Sugared Yolks

• Can contain up to 10% sugar or glucose corn syrup o Consider that sugar raises freezing temperature, thus yolks that have been frozen with

sugar will have less ice crystal damage than those that are frozen without. Ice crystal damage can cause yolks to gel into a thickish solid. This change is irreversible.

Refrigerated liquid yolks

• Usually used in kitchens rather than bakeshops. Because they do not contain sugar to prevent them from turning gummy, it is best to not freeze these yolks.

Frozen Whole Eggs

• Consist of whites and yolks in their natural proportions. • May contain a small amount of citric acid which prevents the eggs from discoloring when heated.

o Consider the grayish=green ring around the yolk of a hard-boiled egg. The white contains sulfur which is released when the egg is heated. The yolk contains iron which when combined with the sulfur forms iron sulfide which is grayish-green in color.

Dried Eggs

• Dried until there is less than 5% moisture. • Don’t taste the same as fresh but can be used in baked goods. Dried egg whites are often used for

making meringues, royal icing etc. Functions of Eggs:

• Provide Structure o Coagulated egg yolks and whites are important structure builders in baked goods

§ That is as important a structure builder as flour in cakes § Ranking of structure building abilities of eggs = whites-whole eggs-yolks

o Coagulated egg proteins also provide thickening and gelling which is a type of structure o Also considered tougheners because of their ability to provide structure. o They are probably the only common bakery ingredient containing significant amounts of

both tougheners (proteins) and tenderizers (fats and emulsifiers). • Aerates

o Eggs can produce a relatively stable foam o Foam = small air bubbles surrounded by a liquid or solid film. Foams assist in leavening

• Emulsifies o Emulsifier means that eggs can keep fat and water from separating. Without this ability,

eggs would not be as effective at binding ingredients together in batters and dough. • Contributes Flavor

o Flavor (and fat) is concentrated in the yolk

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• Contributes color o Due to yellow orange carotenoids. This can change during the course of the year from

season to season and according to what the chickens are being fed. • Adds nutritional value

o Proteins, vitamins and minerals o Carotenoids are antioxidants o Source of fat and cholesterol

Coagulation

• A description of the process of egg coagulation o Other words for egg protein coagulation = proteins denature or protein aggregation. When

egg proteins are properly aggregated they form a strong but flexible network that traps liquids.

o The more the proteins are heated the more they will aggregate and the firmer the product becomes.

o The proteins can over coagulate which is sometimes called curdling and results in weeping or syneresis

§ The proteins shrink and squeeze out liquid, which results in pieces of a tough gel floating in a liquid. In the making of cakes and baked goods, however, the other ingredients absorb that liquid, although a slightly shrunken and dry product can result.

§ It is, therefore, really important to pay attention to the way in which egg proteins are coagulated.

• Factors affecting egg coagulation o Proportion of egg o Rate of Cooking o Part of egg used o Sugar o Lipids o Acid o Starch

Aeration/meringues • Process of Egg Foam Formation

o Whipping eggs adds air bubbles and causes certain egg proteins to denature or unfold. These then move to the surface of the bubbles where they form a thin, filmy network, neighboring proteins bond with each other

o This flexible film protect the bubbles, making them less likely to collapse, and allowing more bubbles to be beaten in

o This is similar to what happens when egg proteins are cooked that is the proteins unfold or unravel and a new structure is formed.

• Factors affecting meringue’s stability o Sugar o Lipids o Acid o Temperature of whites o Thickness of whites o Whipping time

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Basic Meringue 115g egg whites 115g granulated sugar 1 g cream of tartar

Basic Common Meringue Procedure 1. Bring egg whites to temperature. 2. Whip. 3. Add cream of tartar when whites begin to foam. 4. Add sugar gradually (faster or slower depending on how quickly the whites rise). 5. Reduce the speed as necessary to avoid over whipping.

Formula Day 5-French/Common Meringue

Ingredients Weight, grams Egg whites (Pasteurized) 115 grams Granulated sugar 115 grams Cream of tartar 1 gram

Formula Day 5-Swiss Meringue

Ingredients Weight, grams Egg whites (Pasteurized) 115 grams Granulated sugar 115 grams Cream of tartar 1 gram Note: Ingredients are carefully heated over a water bath to dissolve sugar. (approx. 110F)

Formula Day 5-Egg Board Meringue

Ingredients Fresh egg whites 115g Granulated sugar 115g Cream of tartar 1 g Warm water 20 g 1. Combine egg whites, cream of tartar and granulated sugar over a water bath and heat to 160F stirring constantly using a rubber spatula (care must be taken to avoid a bowl that is too large for the water bath and will cook the whites) 2. Whip on high speed till thick

Formula Day 5-Italian Meringue Common Meringue Ingredients Weight, grams Egg whites, (Pasteurized) 40°F 230 g

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Granulated sugar 85 g Cream of tartar 1 g Sugar Syrup Ingredients Weight, grams Granulated sugar 145 g Hot water 55 g 1. Boil sugar and water. 2. Cook to 238°F. Start common meringue. Whip to soft peaks and mix on medium speed. Do not over

mix. Excessive mixing will result in loss of volume. 3. Wash sides of pot with water-dipped brush to re-dissolve crystals. 4. Cook syrup to 245°F. Pour into common meringue and mix until cool.

Formula Day 5-Vegan Meringue

Ingredients Reserved liquid from White Kidney Beans (see group 6)* 115g Granulated sugar 115g Vanilla 2g *(reduce as needed if rendered liquid is less)

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Meringues

meringue factor or type A B

C

Mixer speed Speed 3 Speed 2

Type

Thickened faster and was shinier,

but was also grainier

More stable, fluffier, and airier

Start on High

Fat 7g shortening 7g yolks Less lift than starting on low but more airy

Type

Hard fat stuck to bowl and meringue

whipped on top

Runny Start on Low

Acid Pinch cream of tartar 6g cream of tartar Glossy

Type Control Very white and bright Egg Board

Temp of Fresh whites 40F 70F Doesn’t have taste of

pastuerization- much better taste

Type Thicker, heavier,

with more volume

Lighter and thinner Swiss

Fresh vs. frozen 70F 70F Dense and stiff, not as light

Type Very thick,

whipped better, better taste

Italian

Speed of sugar addition/Fresh Whites dump 45sec. Very fluffy meringue

Type Loose meringue More stable and fluffier

Vegan

No Sugar Common No sugar Tastes bean-like, but it’s still a meringue!

Type Control Drier French

No cream of Tartar Common No Cream of Tarter Thin, sticky and thick

Type More stable Less white

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Oatmeal Cookies with Different Egg Replacers/substitutes

Formula Day 5- Oatmeal Cookies

Ingredients Weight, grams Butter, unsalted 70F 57 g Sugar, granulated 114 g Salt 1 g Eggs, whole 70F 25 g Extract, vanilla 2 g Flour, bread 57 g Cinnamon, ground 2 g Oats 78 g 1. Gather all the ingredients and equipment. 2. Scale ingredients. 3. In the bowl of a stationary mixer fitted with a paddle, cream the butter, sugar and salt. 2nd speed for 3

minutes. Gradually add the eggs and vanilla; scrape well. 4. Blend the flour, cinnamon and oats to the creamed mixture and mix until smooth. 5. Use a no. 24 scoop to deposit batter onto parchment-lined sheet pans. 6. Slightly flatten the cookies. 7. Double pan-Bake in a 350°F oven until lightly golden brown. Set top heat to 350F and bottom heat to 325F Replacement Combinations for Oatmeal cookie formula: Tapioca Starch 12g / Water 12g Garbanzo Bean Flour 12g / Water 12g Flax seed Meal 7g /Water 19g Dry Egg Replacer 7g / Water 19g

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Oatmeal Cookies with Different Egg Replacers/substitutes

Height Moisture 1=moist 7=dry

Color 1=light

7=brown Flavor

Egg beaters 25g ½ 2 4 Chewy and

Soft

Silken Tofu 25g 3/8 2 7 Oversalted

Whole egg 25g 3/8 4 3 Overcooked

and dense

Potato Starch 12g Water 12g

3/8 2 3 Good bake, starchy

Whole egg 25g ½ 6 6

Very overcooked

L

Cannellini Bean puree 25g ¼ 1 6

Good bake, Too much

butter=large spread

Flax seed meal 7g water 19g ¼ 3 4 Strong taste

of flaxseed

Applesauce 25g 3/8 3 7

Overbaked, taste of

applesauce

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Group 7 09/9/16 Friday

BPA1060 How Baking Works

LAB REPORT

Effect of different egg substitutes in a liquid-shortening cake

2. OBJECTIVES To determine which egg substitute produces a cake with the most acceptable height, moistness, color, pore size and flavor 3. HYPOTHESIS Whole egg- Control Silken Tofu- Very wet Ground flaxseed and water- Most likely will fall apart Egg white_ Light and fluffy Egg yolk- Dense, custard-like Ener-G Egg replacer- Weird? Egg Beaters- Strange flavor 4. VARIABLE The egg substitutes in the formula 5. CONTROL PRODUCT A cake made with 225g of whole egg 1. TEST PRODUCTS Cakes made, as per the formula, wih different egg substitutes as follow; Whole egg Silken Tofu Ground flaxseed and water Egg white Ener-G Egg replacer Egg Beaters

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2. FORMULAS AND METHOD OF PREPARATION

Formula Day 5-Liquid Shortening Sponge Cake Ingredients Weight, grams Cake flour 150 g Baking powder 12 g Salt 3 g Sugar 200 g Emulsified Liquid shortening 90 g Milk 40F 80 g Whole eggs 40F 225 g 1. Sift dry ingredients three times. 2. Place milk, eggs, and fat/oil in mixing bowl; add sifted dry ingredients on top. 3. Using whip attachment, blend on low for 30 seconds, stop and scrape whip and bowl. 4. Whip for 3 minutes on high, stop and scrape. 5. Whip for 2 minutes on medium. 6. Grease, flour and fill 1- 9”x 3”cake pan 7. Bake at 375°F. Egg Replacer combinations for Liquid Shortening Sponge Experiment: DMS 75g / Water 75g / Oil 75g Flax Meal 75g / Water 150g Potato starch 113g / Water 113g Bob’s Egg Replacer 56g / Water 169g Ener-G egg replacer 45g/ Water 180g

8. COMMENTS AND OBSERVATION The cake with 150g was extremely undercooked, resulting in an uncontrolled variable. The cake with 200g of sugar was oversalted.

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9. RESULTS Liquid-shortening Sponge Cake with egg replacers and substitutes

Type of egg Color 1=pale

9=bright

Moistness 1=moist 9=dry

Pore Size 1=small 9=large

Height in inches

Flavor

Whole 225g 8 1 8 2 Tender

Silken tofu 225g 2 0 1 ¾

Like pudding, very wet

Gr. Flaxseed 75g water 150g 1 1 2 7/8

Crumbly, strong “tea”

flavor

Egg white 225g 3 3 3 1 1/8 Nott much

taste

Egg yolk 225g 9 4 4 1 ½ Eggy and

dense

Ener-G egg replacer 45g Water 180g

1 7 8 1 ½ Sticky

Egg beaters 225g 7 3 4 1 ¼

A little sweet,

breakfast-y Whole 225g

8 2 6 2 Basic cake

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10. OVERALL CONCLUSION OR WHY WE GOT THE RESULTS WE DID Overall, it is harder to find an acceptable egg substitute for a cake than it is for a cookie. This is because in a cookie, we don’t need the egg for structure, as we do in cakes. Almost all egg substitutes work in cookies, while the ones that worked in cakes were very few and not very good. For example, the silken tofu added the lecithin the eggs have, biut it could not provide structure, resulting in a dense, pudding-like cake. The Ener-G eeg replacer sucked the moisture out of ones mouth when tasting, much like cake flour, because of the high starch content. The cake made with just egg yolks prooduced a very brith yellow cake, that tasted dense and eggy, much like a classic sponge cake. None of the egg replacers could stand up to a cake made with whole eggs.

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Homework Questions:

1. What is the relationship between the presence of mono and diglicerides and the height, pore size

and moistness in a liquid shortening sponge cake? The fats provided by the egg yolks weigh down the cake- preventing structure formation- but also give tenderness and moistness to the cake. The cake made with just egg yolks was much shorter than the control cake, because of the lecithin contained in the yolks.

2. What are three factors that can influence the stability of a meringue? Use examples from at least

three meringues that we made in class. The speed of the micing affects the stability greatly- although the meringue mixed on speed 2- rather than speed 3- took almost 4 time as long. It provuded a much more stable meringue because the time allowed much more air to be whipped in. When the sugar is graudually poured in, rather than dumped, it also give the meringue more time to whipe in air. Finaly, the presnce of fats- such as egg yolk- will break down the structure of a meringue. (Time, temperature, acid, fats, and speed)

3. Why would a cake made with egg whites (which contain about 80-90% water) result in a drier,

rather than a moister cake? Water will escape during cooking time without the presence of fats to seal in moisture.

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Lecture Day 6- Thickening and Gelling Agents

• The one thing that all thickening and gelling agents have in common is that they are composed of very

large molecules. • There are two kinds of large molecules: Polysaccharides and Proteins • Polysaccharides

o Made up of many sugar molecules, sometimes in the thousands • Proteins

o Very large molecules made of many amino acids linked one to the next. Again this can be in the thousands.

• Thickening = occurs when water and other molecules or particles in a product move around slowly. The molecules are large and therefore, they bump into each other and get entangled

o This can also happen when: § Starch granules absorb and trap water § Air bubbles in foams slow water movement (consider a meringue) § Emulsions (fat in water) slows water movement (consider whipped cream)

• Gelling occurs when water and other molecules in a product are prevented from moving around at all o Polysaccharides, proteins, large molecules form a large web which traps water.

• Some products thicken and gel. That is they thicken when a little is used and gel when more is used o Examples would be gelatin, cornstarch and pectin

• Some products will only thicken no matter how much is used. The more product that is added, the thicker and gummier the end result

Gelatin • Advantages of gelatin:

o Crystal clear gel with bounce and spring o Melts cleanly in the mouth with no residue

• Gelatin comes from animal protein – pigskin but some is made with cattle bones and hides. Gelatin is not found in any vegetable source.

• Bloom o Bloom rating is a gauge of gelatin’s strength o The higher the bloom rating, the firmer the resulting gel.

Vegetable Gums • Polysaccharides that absorb large quantities of water, swelling to produce thick liquids and gels. • Pectin

o Present in all fruits although some fruits have more than others. o Fruits high in pectin are apples, cranberries, plums, raspberries and citrus peel. o Pectin thickens and in the presence of acid and high amounts of sugar, it gels. o Gels made with pectin are clear and shiny with a clean flavor (mirror glazes)

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• Agar (also known as agar-agar) o Derived from seaweed o Sold as a dry white powder or in long whitish strands o Both gel as they cool, but do so much more quickly than gelatin o Agar is not a protein like gelatin. It is a polysaccharide. But because the end product is similar

to products using gelatin it is sometimes referred to as the vegetarian gelatin § Agar Vs. Gelatin: advantages and disadvantages

• Less agar is needed than gelatin for the same results • Produces a brittle gel • Agar gels do not need to be refrigerated in order to stay firm. • Agar does not melt as cleanly as gelatin; therefore it does not have the pleasant

mouth feel of gelatin, especially if used improperly. • Carrageenan

o Also comes from seaweed. Not too common but often used commercially to thicken milk products.

• Guar Gum/Locust Bean Gum o Come from the endosperm of beans found in the Middle East and in the Mediterranean. o Used to thicken cream cheese and sour cream and sometimes in frozen foods like ice cream o They are used in pasteurized egg whites and help to promote the formation of ice crystals. We

will see if there are any other attributes of egg whites with guar gum when we do the meringue test on the egg experiment day.

• Gum Arabic o Comes from the sap of the Acacia tree (North Africa). Its advantage is that it can stabilize an

emulsion without leaving a gummy residue on the palate. § Often used in icings

• Gum Tragacanth o It comes from the sap of a shrub in the Middle East, the political environment in that part of

the world means that it is very expensive and not always readily available. o It is used as an ingredient in gum paste. o Tylos powder or CMC (carboxymethyl cellulose) common substitutes

• Xanthan Gum o Because it thickens without leaving the product heavy it is often used in salad dressings to

keep the emulsion steady. • Methylcellulose

o Cellulose is what makes up the cell walls in all plants. o The most fascinating thing about this gum is that it thickens while hot and thins as it cools

Starches • Like gums, starches are polysaccharides. They are made of many sugar units bonded one to another.

In the case of starch, the sugar units are glucose molecules. • But it would be too easy if all starches had sugar bonded together in the same way:

o Amylose § This is a straight chain of starch molecules

o Amylopectin § In this case the starch molecules look more like the many branches on a tree.

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Cereal Starches Root Starches High in amylose High in amylopectin Cloudy when cooled pretty clear Firm gel when cooled thickens only, does not gel Will weep over time much less likely to weep Not freezer stable (weeps) less likely to weep thawed Much thicker cold than hot same hot or cold Tends to mask flavors less likely to mask flavors Cereal Starches • Extracted from the endosperm of cereal grains.

o Cornstarch is from the endosperm of corn kernels.

Root Starches • Extracted from root or tuber plants • They are more expensive than cornstarch but when used the end product with have better clarity and a

softer gel. o Potato starch, arrowroot and tapioca are all examples of root starches. Sometimes they are

sold in a finely ground powder. Modified Food Starches • These are starches that have been treated with chemicals. Sometimes they are referred to as designer

starches because they are designed by manufactures for a particular or specific use. Instant Starches • These are starches that can thicken without the application of any heat. • They are sometimes called pre gelatinized starches or cold water swelling starches. Sometimes they

are modified in addition to being pre gelatinized. o The starch is precooked and then dried. This allows it to absorb water without any heat.

Process of Starch Gelatinization • Inside of starch granules are tightly packed starch molecules. These are organized in a very organized

fashion. • Once the granules are placed in cold water these molecules attract the water to them. The result is a

swelling of the granule. • But what if the water is heated?

o Then the granules undergo an irreversible process called gelatinization.

Gelatinization: the disruption of orderliness of the starch granules, and their subsequent swelling. As the starch molecules become more and more gelatinized, that is they are absorbing more and more water, the water is trapped. Voila! The product becomes thickened.

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• Once the granules are swollen if heat is still applied to them, some of the starch molecules (remember they are inside of each granule) will leach into the hot liquid. It is natural for a beautifully cooked pastry cream to have some of the starch leached out from the granules.

o This especially apt to happen with amylose molecules. o The problem occurs, if the product (i.e. pastry cream) is heated for too long. The granules will

continue to leach out their molecules as long as heat is applied. They will, therefore, become smaller and more deformed in shape. Eventually they will rupture. This degradation of the starch granules means that the final product will not gel. Often it becomes somewhat stringy.

o Conversely undercooking or under gelatinizing starch will also result in a product that does not thicken. This product may feel slightly gritty on the tongue because the raw starch granules have not absorbed the required amount of water. The product will also be slightly cloudy and will have a raw starch flavor

Why does a product (pastry cream) thicken more as it cools?

o Because the starch molecules slow down and get entangled with each other. As they become entwined, they trap addition water, which, in turn, thickens the product.

• Factors, which affect gelatinization temperatures of various starches. o This is important because the higher the gelatinization temperature, the longer it takes for the

starch to gelatinize and there is a greater tendency for the starch to be undercooked. o Likewise if the required gelatinization temperature is low, it will take less time for the starches

to gelatinize and there is a greater chance for the starch to be overcooked. o Amount of tenderizers, sweeteners and fats

§ We have already discussed that sweeteners and fats interfere with structure builder. They slow the rate at which starch granules absorb water. This is one way that sugars and fats tenderize baked goods.

o Amount of acid § Acid changes large starch molecules into smaller ones, which reduces their thickening

power. Functions of thickening and gelling agents • To provide a thickened or gelled texture

o They provide structure • Increase stability

o Consider the addition of gelatin to whipped cream. When gelatin is added to whipped cream, it solidifies the walls around the air bubbles and prevents them from breaking. Therefore, when using whipped cream on a buffet, for example, it is a good idea to stabilize it first.

• Provide gloss or sheen to sauces, fillings, and glazes

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DEMO PREP FOR DAY 6 Group 1 - Tapioca -Prepare flavored liquid for entire class as per formula Group 2- Gelatin -set up two bowls with 284g of cool water -one cup with 58g powdered gelatin -one sheet of gelatin -a whisk Group 3- Pastry Cream -Set up a 9.25” x 3.25” sauce pan with 482 milk and 57g sugar on the range -set aside 28g milk on table -set up a cup with 57g sugar -set up a bowl with 57g egg yolk and 27g whole egg (cover) -set up 27g cornstarch -have a whip, 2 rubber spatulas, a thermometer and an alcohol wipe ready -cut a 24” piece of cheesecloth (rinse in cold water-ring out completely-open fully-fold in half and lay over a stainless steel bowl) Group 4- Instant Starch -Prep a 2qt stainless steel bowl with 113g raspberry puree -set up the container of instant starch (unmeasured) and a container with 227g granulated sugar -prep a 1qt stainless steel bowl and whisk Group 5- Stabilized Heavy Cream -Prep 227g heavy cream and 28g granulated sugar in a Hobart bowl with a whip attachment on the Machine -set up a 2qt.stainless steel bowl and a whisk -have gelatin solution and hot water bath from demo ready on range Group 6- Coconut Jelly with Agar- Agar -Prep coconut milk as per formula to the point of soaking to cool -Have cheesecloth ready to extract coconut milk (see group 3 high-lite) -have 2 --6.25” x 3” saucepans, a stainless steel bowl and whisk ready -scale out the 3.5g agar agar and 56g sugar Group 7- Ice Water Bath’s -Prep four ice water baths for pastry cream production in class (Ice only till needed) Extra ice as needed Group 8- Hot Bain Marie -Set up four 5” x 9.5” large pot for a hot water bath on the back of the range and bring to a boil

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Thickeners and Gel Agents

Type of thickener Flavor Mouth-feel/Texture Additional Comments

Instant Tapioca Slimy, gooey, large globules

Freezer starch Gummy and smooth Sticks in throat

Potato starch Clean flavor profile

Tapioca starch Starch aftertaste “Snotty”

Cornstarch Masks flavor Clean and smooth Opaque, pulls away

from container (Thickens and gels)

Rice flour A little starchy Creamy Like rice pudding

Gelatin Very strong gelatin flavor Chewy and tick Jello

Arrowroot Very flavorful, like anise Clean mouth feel

Agar Agar jelly coconut Like smooth coconut meat

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Formula Day six- FLAVORED LIQUID comparison experiment)

Ingredients Weight, Grams Water 3K 178 g Simple Syrup* 738 g Vanilla ex. 85 g Method of Prep: Combine all ingredients together and stir

*SIMPLE SYRUP Weight, Grams

Granulated Sugar 369 g Hot Water 369 g

Method of Prep: Combine together and bring to a boil

Formula Day six –for the comparison of thickening agents

Ingredients Weight, Grams Assigned thickener 21 g Flavored Liquid 454 g Method of Preparation: 1. Gather equipment 2. Place cool liquid in a small saucepan 3. Gradually whisk thickener into cool liquid.( REHYDRATE) 4. Bring to a boil, whisking constantly and cook for 2 minutes. 5. Remove from heat and pour over an ice water bath to cool while stirring. Once cool, transfer to plastic

container, label and refrigerate

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Day six-Formula for Stabilized Heavy Cream Ingredients Weight, grams Heavy cream 227 g Granulated sugar 28 g Look at your group’s assignment for the amount of gelatin solution you will need.

1. Gather equipment and ingredients. 2. Whip heavy cream and sugar to a very soft peak on second speed. 3. Scale out the gelatin solution into a bowl and melt over a double boiler. 4. Temper about one quarter of the cream into the gelatin solution and then whisk the gelatin solution

into the cream quickly per chef’s demo. 5. Place the cream on a labeled plate, cover, and refrigerate.

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Stabilized Whipped Cream

Texture Mouth feel Firm or Soft

Firm=1 Soft=10

Group 1&2 No gel. solution Very soft 0

Group 3&4 7g

More structured whipped cream No aftertaste 5

Group 5&6 14g Gelatin aftertaste 7

Group 7&8 21g Dense, and heavy Thick 1

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Coconut Milk Formula Day six Ingredients: Weight, Grams Desiccated Coconut 184 g Boiling water 567 g Method of Prep: Place coconut in bowl. Pour boiling water on top and allow to cool. Strain using cheesecloth method. Reserve coconut milk (454g)

Formula day six-Coconut Jelly Ingredients: Weight Agar- Agar powder 3.5 g Coconut milk* 454g Sugar 56 g Method of Prep: Combine Agar Agar and sugar together whisking. Add to Coconut milk whisking and bring to boil in small saucepan. Remove and pour into a cool saucepan of the same size and set aside undisturbed till set (approximately 1.5hrs.)

77

Group 7 09/9/16 Friday

BPA1060 How Baking Works

LAB REPORT

Effect of thickening agents in a basic pastry cream formula

2. OBJECTIVES To determine which thickening agent produces the most acceptable pastry cream, based on appearance, flavor, and overall mouth feel 3. HYPOTHESIS No cornstarch- will not form, most likely will separate Cornstarch- Control product Potato starch, cooked to 173- thin Tapioca Starch, cooked to 173- thin Do not boil- thin Cake flour- thicker, starchier Freezer Starch- not a good flavor 4. VARIABLE The thickening agents in the formula 5. CONTROL PRODUCT A Pastry cream made with 21g cornstarch, as per the formula 6. TEST PRODUCTS Pastry cream made, as per the formula, with different thickening substitutes as follows; No cornstarch Cornstarch Potato starch, cooked to 173 Tapioca Starch, cooked to 173 Do not boil Cake flour Freezer Starch

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7. FORMULAS AND METHOD OF PREPARATION

Formula Day six- Pastry Cream

Ingredients Weight,gramsMilk 511gCornstarch21gGranulatedsugar 114gEggyolks 57gWholeeggs 28g

MethodofPreparation:

1. Gatherequipmentandingredients.2. Place454gofthemilkand57gofthesugarinalargesaucepan.3. Bringthemilkandsugarmixturetoaboil.4. Inadrybowlmixtogethertheremaining57gofsugarandstarch.Addtheyolksandwholeeggsinto

thestarchmixturewhiskinguntilthemixtureiscompletelylumpfree.5. Addtheremainingmilkandcontinuetowhisktillsmooth6. Temperthestarch/eggmixturewithaboutonethirdoftheboilingmilk/sugarmixtureofftheheat

(liaison-temper)7. Returnthemilk/sugartothestoveandboil.8. Slowlyaddthetemperedthickenermixturetotheboilingmilk/sugarmixtureonthestove.9. Whiskconstantly.Maintainaboilandcontinuefor3min.Notetemperatureandtime!10. Pourintoapreparedstainlesssteelbowlinanicewaterbathlinedwithadoublefoldofcheesecloth.

Gatherbothendsandrotateinoppositedirectionstostrainmixture(bladderbag).Stir-coolnotingtemperatureandtimetillitreaches70F.Labelandstoreinplasticcontainerat38F.RecordinformationinOrangebinderAdjustmentstoPastryCreamwithPotatoandTapiocaStarch:(ThinkofthisascookingaCrèmeAnglaise)-Bringmilkandsugarto173F,notover175F!!!-Addthickenerstomilk/sugarmixturebelow173F

8. COMMENTS AND OBSERVATION

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9. RESULTS

PastryCreamwithDifferentThickenersandGellingAgents

Appearance Flavor FirmnessandMouthfeel

OverallAcceptability

NoCornstarch Turnedintoaomeletlikesubstancefloatinginliquid

Cornstarch Control

Control Control Yes

Potatostarch-cookto173F Liquidy

Cleanmouthfeel No

Tapiocastarch-cookto173F

Betterconsistencythanpotatostarch

Grainy No

Donotboil LightcoloredStarchyflavorin

cream Soft No

Cornstarch ControlControl Clean,lightand

soft Yes

CakeFlourFirmer

consistencythancornstarch

Likepudding Yes

Freezerstarch Cheeselikeconsistency

Grainyandmushy No

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10.CONCLUSIONInconclusion,thebestpastrycreamsweremadewithcornstarch,however,cakeflourwasthemostacceptablesubstitutethatwefound.Thisisduetoitshighstarchcontent;itismuchlikecornstarch,asitisawheatstarch.Thepastrycreammadewithoutanystarchturnedouttobeadisaster-theeggandtheliquidseparatedduringthecookingprocess,resultinginanomeletlikesubstancefloatinginliquid.Thiswasbecausetherewasnobindertoadheretotheeggandtraptheliquid.Thecreamthatwasnotboiledhadaverystarchyflavortoit,duetothefactthatthestarchwasnotfullycookedoff.Whilethepotatostarchhadthecleanestmouthfeeloutofallofthem,itwasfartooliquidytobeconsideredacceptable.Thetapiocastarch,ontheotherhand,hadabetterconsistencybutwasnotascleantastingandleftagrainyfeel.Thiswasbecauseoftapiocasgranules.

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HomeworkQuestions:1. Describethedifferencebetweenthickeningandgelling.

Thickeningallowsforsomemovementintheproduct,whilegellingdoesnotallowanymovementatallinthefinalproduct.

2. Acolleaguehasmadeastarchthickenedsaucewhichlookstoothin.Explainhowyoucantellbylookingatandtastingthesaucewhetherthestarchwasunderorovercooked.Ifthestarchwereundercooked,thentheproductwouldhaveastarchyflavor.Meanwhile,ifitwereovercooked,theproductwouldbebreakingapartt,becausethestarcheswouldrupturefromtoomuchwaterabsorbed.Also,ifovercooked,itwouldhavea“stringy”mouthfeel.

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Day Seven: Chocolate and cocoa / Fat Replacers

Cocoa and Cocoa Products

• Nonfat cocoa solids o Everything in cocoa beans that is solid but is not cocoa butter o This includes large amounts of proteins and carbs. o These solids contain acid and it is the acid in unsweetened chocolate that is available to

react with baking soda in baked goods. • Cocoa products that are unsweetened =

o Cocoa nibs. Cocoa liquor, cocoa powder, and cocoa butter • Cocoa products that are sweetened =

o Bittersweet, dark, milk and white chocolate • Confectionary coatings

o Usually low cost products made from cocoa, vegetable fats and sugar Realize that government requirements for labeling are different throughout the world and thus, can be confusing. Cocoa Products:

• Cocoa nibs • Chocolate liquor and unsweetened chocolate

o Liquor does not refer to the presence of alcohol but rather, to the liquid state of the chocolate when it is warm

§ Think of coco nibs as the chopped nuts and chocolate liquor as the nut butter. § Other names for chocolate liquor are: coco masse, unsweetened chocolate, and

bitter chocolate and baking chocolate. § By law it must have a minimum of 50% cocoa butter.

• Natural cocoa powder o Heat chocolate liquor and press it under high pressure, heat will build and the cocoa butter

will melt. What is left is natural cocoa powder. o Without the more expensive cocoa butter, natural cocoa powder can be sold for less

money. Its’ color depends upon the bean used and for how long the bean was roasted prior to pressing.

o Like chocolate liquor, natural cocoa powder is acidic. o Do not confuse this coco powder with Swiss Miss or any other hot chocolate mix. Unlike

those mixes, natural cocoa powder contains no sugar or DMS. o Classifications of cocoa powder by fat:

§ Cocoa = 10-12% § Low fat cocoa = less than 10% § Fat free = 0.5% or less § Again, realize that labeling will differ from the US to Europe

• Dutched cocoa powder

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o Unlike natural cocoa, dutched cocoa has been treated with a mild alkali to neutralize the natural acidity of cocoa. This is referred to as ‘dutching’. This dutching process will darken the color of the cocoa powder. The flavor is altered as well. Although darker in color than natural cocoa powder, the flavor of dutched cocoa powder is smoother and mellower. It dissolves more easily in water.

• Cocoa butter o When it is first pressed from the chocolate liquor during the manufacturing process, cocoa

butter is a deep tan color and has a distinctive chocolate flavor. Through the course of processing, however, it will be filtered and deodorized. The result is cocoa butter that is a pale yellow color and essentially flavorless.

Chocolate products

• Bittersweet dark chocolate o This is not the same as bitter unsweetened chocolate. o It is sometimes referred to as: dark, semisweet, bittersweet, chocolate fondant or simply

chocolate. o All of these products contain sugar in addition to chocolate liquor.

• Milk chocolate o This has a minimum of 12% milk solids

• White chocolate o Essentially milk chocolate without the nonfat coco solids

• Couverture chocolate o French word for coating o = chocolate with a minimum of 31% cocoa butter

• Confectionary coatings o Other names: compound coatings, summer coating, or simply coatings

Current Dept. of Agriculture standards allow the use of the term Chocolate with (White) coatings if they contain 20% Cocoa Butter unlike European standards which require both Cocoa Solids and Cocoa Butter to be called real Chocolate

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Day seven Formula Fudge Brownies

Ingredients Weight, grams Sugar, granulated 170 g Butter 70F 80 g Corn Syrup 57 g Dutch Cocoa Powder 28 g Eggs 70F 85 g Pastry Flour, sifted 113 g Method of prep:

1. Place the sugar, butter, corn syrup, and cocoa powder in a bowl with a paddle. 2. Mix on 1st speed for 30 sec. scrape the bowl. 3. Add the eggs slowly and mix on 1st for 25 sec. scrape the bowl. 4. Add the pastry flour and mix on 1st for 10 sec. scrape the bowl. 5. Mix on 3rd for 10 sec. 6. Add to papered lined muffin pans, using a blue handled scoop. 7. Bake at 350°F, DO NOT OVERBAKE.

NOTE: Changes in fat content can effect bake time!

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Fudge Brownies with Fat Replacements and Substitutes

Height Texture Taste Overall Aceptability

Butter 40g Prune paste 20g 5/8 Moist and chewy Low fat taste Yes

Butter 80g 1 1/8 Moist Like a tootsie roll Yes

Butter 40g Banana puree 20g

7/8 Moist

Stron banana taste, like

banana bread No

Butter 40g Applesauce 20g 1 Dry

Lighter flavor, slight apple

taste No

Butter 40g Black bean puree

20g 1 Undetectable bean

flavor Needs more

chocolate No

Butter 80g 6/8 Fudgey and dense Buttery taste Yes

Butter 20g Prune paste 20g ¾ Fudgey No

Butter 20g Applesauce 20g

1 3/8 dry Needs more

chocolate No

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Group 7 09/14/16 Wednesday

BPA1060 How Baking Works

LAB REPORT

The effect of cocoa and chocolate replacements in a basic chocolate brownie

formula 2. OBJECTIVES To determine which chocolate or cocoa product produces the most acceptable brownie, based on height, texture, taste, and overall acceptability 3. HYPOTHESIS Dutch cocoa 71g and AP Shortening 26g- Sweeter Natural cocoa 71g and AP Shortening 26g- More bitter Carob powder 71g and AP Shortening 26g- Very different taste Couverture 114g- Dense Unsweetened Chocolate 114g- Regular brownie Dutch cocoa 35g and Natural cocoa 35g with AP Shortening 26g- More flavors Dutch cocoa 71g and AP Shortening 26g with Baking soda 2g- More alkaline 4. VARIABLE The chocolate and cocoa products in the formula 5. CONTROL PRODUCT A chocolate brownie made with 114g of Unsweetned Cocoa, as per the formula 6. TEST PRODUCTS Chocolate brownies made, as per the formula, with different chocolate and cocoa substitutes as follows; Dutch cocoa 71g and AP Shortening 26g Natural cocoa 71g and AP Shortening 26g Carob powder 71g and AP Shortening 26g Couverture 114g Unsweetened Chocolate 114g (Control) Dutch cocoa 35g and Natural cocoa 35g with AP Shortening 26g Dutch cocoa 71g and AP Shortening 26g with Baking soda 2g

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7. FORMULAS AND METHOD OF PREPARATION Formula day seven-Chocolate Brownies

Ingredients Weight, Grams Butter 80 g Chocolate, unsweetened 114 g Granulated sugar 200 g Salt 1 g Eggs 70F 100 g Pastry flour 57 g Method of prep:

1. Melt Butter and or chocolate to 110F 2. Sift sugar and salt 3. Mix melted butter and or AP shortening, chocolate, sugar and salt on 1st for 30sec. scrape the

bowl. 4. Add eggs slowly and mix on 1st for 45sec. scrape the bowl. 5. Add pastry flour and or cocoa/carob powder and mix on 1st for 20 sec. 2nd for 10 sec. 6. Add to paper lined muffin pans using blue handled scoop. 7. Bake at 350F, DO NOT OVERBAKE

8. COMMENTS AND OBSERVATION

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9. RESULTS

Chocolate Brownies with Cocoa Replacements and Substitutes

Height Taste Texture Overall Acceptability

Dutch cocoa 71g AP Shortening 26g 1 Mild, sweet Dry Very dark color,

mild flavor

Natural cocoa 71g AP Shortening 26g 5/8 Strong flavor More moist than

above

Light color than above, with

much stronger flavor

Carob powder 71g AP Shortening 26g 1 ¼ Fruit undertones Dry Not like a

brownie at all Unsweetened

Chocolate 114g

3/8 Strong chocolate

flavor Mild acidity

Dense Control brownie

Couverture 114g 3/8

Caramel undertones, very chocolatey and

sweet

Crusty and crisp top

A sweeter chocolate brownie

Dutch cocoa 35g Natural cocoa 35g AP Shortening 26g

7/8 Bitter tones Greasy after taste Not acceptable

Dutch cocoa 71g AP Shortening 26g

Baking soda 2g 1 Chocolatey,

alkaline, more mild Fudgey “Double dutching”

Unsweetened Chocolate

114g 1 ¼ Not as sweet, salty Dry and fudgey

Salty- Uncontrolled

variable

NOTES: To substitute 22/24 cocoa (22-24% coco butter content cocoa) for unsweetened chocolate: -Multiply the weight of the chocolate by .62 = the amt. of cocoa to use -Multiply the weight of the cocoa by .37 = the amt. of shortening to add (Cocoa butter can be used in place of AP shortening, but you would use twice as much due to the Emulsification qualities of the fat) For our experiment the calculation is as follows: 114g x .62 = 70.68 (71g) Amount of cocoa to use 71g x .37 = 26.15 (26g) Amount of AP shortening to add

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10. CONCLUSION In conclusion, the most acceptable brownies were the control the chocolate couvertre, and the double dutched brownies. The dutch cocoa was mild, because the acidity had been removed from the chocolate. On the other hand, the natural cocoa was very strong and produced a moister brownie. When combined in the double dutching process, it produced a very good brownie with the right taste and texture. The baking soda in the process made the brownie more alkaline, improving upon its flavor. The couverture produced a much sweeter and fudgier brownie, as couverture chocolate has sweetners added. Since we didn’t take this extra sugar into considertaion, the brownies collapsed. The carob brownies had a very strong and different taste, very unlike chocolate. Because of this, we cannot deem it acceptable as a chocolate brownie.

90

Homework questions: What accounts for the differences between cocoa/ap shortening and chocolate Liqueur in some of the formulas we prepared? We balanced the solids and fat in each, but the taste is different. Why? The dutch processed cocoa, for instancec, tastes different because it has been neutralized with a mild alkali, giving it a smoother and mellower taste. Natural cocoa is left unsweetned, but it loses the distinctive chocolate flavor that cocoa butter gives to chocolate liquer. Also, chocolate liquer has been through the process of conching, which gives it a more distinct and smooth taste.

91

Day Eight- Gluten Free Bread Dough and Chemical leaveners

Leaveners and Leavening Agents

Leavening Gases (steam, air, carbon dioxide) • Steam

o All baked goods rely on steam to some extent because all baked goods contain water or another liquid.

• Air o Air is added to batters and dough by physical means. It is present in all baked products. o No new air cells form during the baking process; the ones that are already there simply

become larger as heat expands air. § The number of air cells in batters and dough helps to define the baked goods crumb

structure. • Carbon dioxide

o It is the only one of the three main leavening gases that is not present in all batters and dough.

§ It is formed through yeast fermentation or through the addition of a chemical leavening agent.

• Yeast fermentation o Fermentation: process in which yeast cells break down sugars for energy. o Yeast fermentation produces as much alcohol as it does carbon dioxide. The alcohol

evaporates to a gas and expands during the early stages of baking. This contributes greatly to oven spring.

o Factors affecting yeast fermentation: § Temperature of dough

• Yeast is dormant at 32-34°F. It starts to get active around 50°F and begins to die around at 120°F. All fermentation stops at 140°F.

§ Amount of salt § Amount of yeast

• Realize that too much yeast can exhaust a dough of the sugars it needs for fermentation during final proof and oven spring.

§ Type of yeast § Presence of antimicrobial agents

• Many spices contain antimicrobial agents, which can slow yeast fermentation. Cinnamon is just one example. It is, therefore, better to spread the spice on top of the dough rather than to incorporate it into the dough.

§ Type of sugar • Sucrose, glucose and fructose are fermented rapidly • Maltose is fermented very slowly and lactose, not at all. • Ideally, a blend of fast and slow fermenting sugars will give the best results.

§ Amount of sugar • Small quantities of sugar can increase yeast activity. • Chemical Leaveners

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The chemical production of gases occurs when chemical leaveners break down in the presence of moisture and/or heat, giving off gases.

• Baking ammonia o Also known as ammonium bicarbonate o When it is exposed to heat in the presence of moisture, it quickly decomposes into

ammonia, carbon dioxide, and water. § Note that all three of these products are sources of leavening in baked goods.

o Used in small dried baked goods § Increases uniformity and spread in cookies § Increases browning § Produces a crisp, porous crumb § Has good bench tolerance ** § Use baking ammonia in products that will bake until dry (i.e. cookies) in order for

all of the ammonia flavor to bake off. Do not use in wet products (i.e. muffins) or you will still be able to taste the ammonia.

** Bench tolerance = refers to how well batters and dough’s can tolerate being held before baking (without losing their leavening gases).

• Baking Soda o Also known as sodium bicarbonate or bicarbonate of soda o It completely decomposes into carbon dioxide and other gases in the presence of moisture

and heat. It has low bench tolerance, however, as it begins to activate with the presence of water and an acid.

o High amount is needed when used alone and large amounts of baking soda result in a product that has yellow or green discoloration and a strong chemical flavor.

o Therefore, baking soda is used with one or more acids. This allows the baking soda to break down more quickly and less is needed.

o Some common acidic ingredients in the bakeshop are: § Buttermilk § Sour cream § Yogurt § Fruits and fruit juices § Molasses and honey § Vinegar § Brown sugar § Unsweetened chocolate and natural cocoa

• Baking powder o Baking soda + one or more acids and dried starch or filler o All baking powders release the same minimum amount of carbon dioxide

§ All baking powders are now double acting (single acting means that water starts to immediately work with the acid decreasing its bench tolerance). Double acting baking powder has a relatively high bench tolerance. It will not be completely activated without the application of heat.

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Formula for Fast-acting baking powder (Tartrate type) Ingredients Weight, grams

Baking soda 20g Cream of tartar 70g Corn starch 15g

Note: measure carefully and sift several times to distribute ingredients evenly

Formula Day eight- Biscuits Ingredients Weight, grams Pastry flour 300 g Salt 6 g Sugar 15 g Baking powder 18 g Butter 40F 105 g Milk 40F 200 g 1. Preheat oven to 425°F. 2. Blend the dry ingredients thoroughly by sifting together three times onto parchment paper. 3. Place the dry ingredients on the table and coat then cut in the butter. 4. Make a well and add the milk. Incorporate using bench scraper as per demo. Flour and fold lightly six

times, rotating dough 90 degrees after each fold. Cover and rest 15min. 5. Roll out dough to ½” thickness and cut with ring cutter per chef’s instructions. 6. Allow to rest, covered, for 30 min. in refrigerator. 7. Bake till lightly browned.

Formula Day eight-Baking Powder Formula Day eight-Baking Powder Substitute # 1 Substitute# 2

Baking Soda 5 g Baking Soda 10 g Cream of Tartar 10 g Cream of Tartar 5 g Cornstarch 3 g Cornstarch 1.5 g Note: Scale on sub-gram scale!

94

Baking Powder Biscuits with different chemical leaveners

Taste/Flavor Average Height Crumb Appearance/Texture Acceptable

Double acting baking

powder 18g ½ Flaky Yes

9g Double acting baking

powder Uncontrolled Variable

25g Double acting baking

powder

Good taste, buttery 5/8 No imporvement on previos Yes

0g baking powder Not as mist ¾ Dense No

Substitute # 1 No residual chemical taste 7/8 Light and airy Yes

Baking Soda 18g

Very strong alkaline taste 1 1/8 Yellow-green tingt Ni

Double acting baking

powder 18g

Slightly oversalted 6/8 Flaky, moist Yes

Substitute # 2 Less alkaline than 18g, still very strong

1 1/8 Yellow-green tint No

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Group 7 09/14/16 Thursday

BPA1060 How Baking Works

LAB REPORT

The effects of gluten free replacements in a basic lean dough

2. OBJECTIVES To determine which combination of gluten free replacements in a basic lean dough will produce a bread with the most acceptable height, pore size, elasticity/texture, and taste. 3. HYPOTHESIS Basic lean dough- Control Wt. Rice 120g, Soy 48g, Sorghum 48g- Sticky, chewy Br. Rice 120g, Tapioca 48g, Garbanzo 48g, Chewy, dense Potato 120g, Oat 48g, Br.Rice 48g- Starchy Oat 120g, Sorghum 48g, Potato 48g GF lean dough Seasoned GF lean dough 4. VARIABLE The gluten free replacements of bread fllour in the formula 5. CONTROL PRODUCT A basic lean dough made, as per the formula, with bread flour 6. TEST PRODUCTS Basic lean dough Wt. Rice 120g, Soy 48g, Sorghum 48g Br. Rice 120g, Tapioca 48g, Garbanzo 48g Potato 120g, Oat 48g, Br.Rice 48g Oat 120g, Sorghum 48g, Potato 48g GF lean dough Seasoned GF lean dough 7. FORMULAS AND METHOD OF PREPARATION

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Formula Day eight-Lean Dough

Ingredients Weight, grams Bakers % Flour, bread 320 g 100% Salt 4 g 12% Yeast, instant 5 g 16% Water (86°F) 180 g 56%* *(variable) 56% Method of Preparation: 1. Gather equipment and ingredients 2. Sift flour and salt onto parchment paper three times. 3. Place flour, salt, yeast and water in mixing bowl while mixing with dough hook. 4. Mix at speed 1 for 1 minute. (This is the pick-up stage and any adjustment to water content should Be made within this 1 minute. Record any additional water added) See Liquid Adjustment Chart 5. Stop and scrape bowl 6. Mix at speed 2 for 5 minutes 7. Remove dough from the mixer and transfer to stainless steel bowl 8. Cover and label bowl and place in proof box. 9. Keep in proof box until doubled in bulk (45 minutes). 10. Punch down dough. 11. Divide dough into three 85g rolls and One 255g round 12. Place rolls and rounds on separate sheet pans and label. (see make-up below) 13. Proof for 15min. at 86F and 80 % humidity

NOTE: When using a heated cabinet with no humidity for proofing, moisture must be added to prevent surface drying and cracking.

14. Bake rolls at 425°F for 15-25 minutes or until golden brown. 15. Bake rounds (see make-up below) Make-up for Pizza rounds Control Stretch the control rounds using the backs of your hands-dust the pans with semolina flour Bake Control rounds after saucing at 425F till browned on bottom. Tests Oil a sheet pan and your hands- press the dough into a thin round about one quarter inch thick Bake Test rounds, before saucing, till firm. Remove, sauce and top. Return to oven to finish.

Formula Day eight- Gluten Free Lean Dough NOTE: From this formula Groups 2, 3, 4 and 5 substitute the for the three flours in red Ingredients: Weight/grams

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SAF Yeast 4 g Milk 86F 242g Potato starch 120 g Sorghum flour 48 g Tapioca flour 48 g Granulated sugar 20 g Xanthan gum 7 g Salt 7 g Cider vinegar 6 g METHOD OF PREPARATION:

1. Sift all dry ingredients three times. 2. Combine all ingredients except 28g milk and mix until smooth with paddle. Add remaining milk

as needed. Note: this dough will be sticky. 3. Ferment 45min. 4. Make up into rolls and flats. Use floured hands (GF flour) or oiled hands to form dough. 5. Proof 15 min. Bake 425

Formula Day eight- Seasoned Gluten Free Dough

Ingredients Weight, grams White rice flour 121 g Tapioca flour 72 g Granulated sugar 28 g Xanthan gum 3 g Italian seasonings 0.25 g Salt 4 g SAF yeast 7 g Egg whites 70F 71 g Olive oil 16 g Cider vinegar 2 g Milk 70F 129- 180 g METHOD OF PREPARATION: 1. Sift all dry ingredients three times 2. Blend the liquid ingredients (use minimum of milk) and add the dry ingredients and mix with paddle

until smooth. Adjust consistency. Note: dough will be sticky 3. Ferment 45min 4. Make up into rolls and flats. Use floured hands (GF flour) or oiled hands to form dough. 5. Proof 15 min. Bake 425F 8. COMMENTS AND OBSERVATION

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9. RESULTS

Gluten Free formulas and Blends Test

Height Pore Size 1-10

Elasticity/ Texture Taste

Basic lean dough 2 6 Chewy Good

Wt. Rice 120g Soy 48g

Sorghum 48g 1 ½ 3 Chewy but

moist Slighty sour,

rice flour taste

Br. Rice 120g Tapioca 48g

Garbanzo 48g Uncontrolled Variable

Potato 120g Oat 48g

Br.Rice 48g 1 3 Like soggy

cardboard Good bread

flavor

Oat 120g Sorghum 48g

Potato 48g 1 7/8 7 Crispy outside,

soft inside Crispy whole

whet taste

GF lean dough 2 1/8 4 Gummy and chewy Oily

Basic Lean Dough 2 6 Chewy Good

Seasoned

GF lean dough 3/8 4 Chewy and gummy

Italian seasoning

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10. CONCLUSION Overall, the best gluten free replacements were the GF lean dough and the Oat, sorghum and potato mixture. The combination of ingredients in these provided the eleasticy and texture that was needed, with the best example being the GF lean dough.

100

Homework Question:

1. Why is acid usually added along with baking soda when baking soda is added for leavening? Baking soda has a low bench tolerance, meaning it needs water and an acid in order to activate.

101

102

BPA 1060 Pekar

How Baking Works

Healthy Replacements in Chocolate Chip

Cookies

Sky Schirmer Group 7

09/19/2016

103

Background Our test will be done with a basic chocolate chip cookie formula, with the variable being the replacement of chocolate chips. For our test we choseto replace the chocoalte chips with either silken tofu, or blueberries.We recognize that blueberries and tofu have a very high water content, so the final product will have more spread than the control. Because of this, all of our cookie will be baked in muffin tins, sans the paper liner, sprayed with vegetable oul. For our formula made with blueberries, we opted to not incorporate the blueberries, but to press them into the batter before baking. This is to not end up with a purple tinged product, as the cookie dough batter is much thicker than muffin batter. Although blueberries do have a high sugar content like chocolate, they contain more vitamins and nutrients. These include, but are not limited to, vitamin C, fiber, and vitamin K. Blueberries also contain a high amount of flavenoid antioxidents. Our second replacement is silken tofu. Made from soybeans, this can pose a problem to individuals with a soy allergy, one of the most common food allergies. However, it is a good source of protein and contains the eight amino acids that are essentail to proteins digestion.

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Formulas

Control Granulated Sugar 40 grams Brown Sugar 40 grams Butter 70F 50 grams Eggs 70F 25 grams Vanilla 2 grams Salt 2 grams Bread Flour 40 grams Pastry Flour 40 grams Baking Soda 2 grams Chocolate Chips 75 grams Method of Preparation: 7. Gather equipment and ingredients 8. Cream together sugars and butter with paddle; mix speed 2 for 2 min. Scrape bowl. 9. Add vanilla and eggs in stages ( allow 30 sec. between additions) 10. Sift together dry ingredients 3 times; add to bowl, mix speed 1 for 15 seconds then speed 2 for 5

seconds. Scrape bowl. Stir in chocolate chips with a spatula. 11. Using a red handled scoop, portion out 12 pieces on a paper lined sheet pan, 3 X 4. Double Pan 12. Bake at 375°F.

Replacement #1 Blueberries

Granulated Sugar 40 grams Brown Sugar 40 grams Butter 70F 50 grams Eggs 70F 25 grams Vanilla 2 grams Salt 2 grams Bread Flour 40 grams Pastry Flour 40 grams Baking Soda 2 grams Silken Tofu 75 grams Method of Preparation: 13. Gather equipment and ingredients 14. Cream together sugars and butter with paddle; mix speed 2 for 2 min. Scrape bowl. 15. Add vanilla and eggs in stages ( allow 30 sec. between additions) 16. Sift together dry ingredients 3 times; add to bowl, mix speed 1 for 15 seconds then speed 2 for 5

seconds. Scrape bowl.

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17. Using a red handled scoop, portion out 12 pieces a sprayed muffin pan. Double Pan. 18. Top dough with pieces of tofu. 19. Bake at 375°F.

Replacement #2 Silken Tofu

Granulated Sugar 40 grams Brown Sugar 40 grams Butter 70F 50 grams Eggs 70F 25 grams Vanilla 2 grams Salt 2 grams Bread Flour 40 grams Pastry Flour 40 grams Baking Soda 2 grams Blueberries 75 grams Method of Preparation: 20. Gather equipment and ingredients 21. Cream together sugars and butter with paddle; mix speed 2 for 2 min. Scrape bowl. 22. Add vanilla and eggs in stages ( allow 30 sec. between additions) 23. Sift together dry ingredients 3 times; add to bowl, mix speed 1 for 15 seconds then speed 2 for 5

seconds. Scrape bowl. Stir in chocolate chips with a spatula. 24. Using a red handled scoop, portion out 12 pieces on a sprayed muffin pan. Double Pan 25. Top dough with blueberries 26. Bake at 375°F

106

Results Gluten Free formulas and Blends Test

Height Moisture Texture Taste

Control

Blueberries

Silken Tofu

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Works Cited Nutrition;ScienceandApplications.Smolin,2013.