Some Ingredients Of Pastry and Bakery

1. WHEAT FLOURS

Wheat flour can be said to be the main ingredient of bread making, not corn flour, rice flour or other flour. Why is it that wheat flour produced from this wheat seed is the best flour in bread making because of gluten, insoluble in water and elastic, which acts as a bread skeleton. Gluten is found only in wheat flour. It is this gluten that can make bread flourish. Gluten-co-work with yeast and starch, will form a network of elastic cells to make bread fluffy and strong hold the gas formed by the yeast, so the dough does not deflate again. The higher the protein content in the flour, the better the production. So, the main requirement of wheat flour for making bread is a high protein content.You may just use medium protein flour for the results softer, but the elasticity is reduced. For the results of soft bread, fine fiber d an elastic, combine high protein flour with a moderate protein.

a. Hard flour (high protein flour), with 14% protein content, suitable for use in bread dough, donuts, sus cakes, noodles. Trademarks for this type of flour include flour twin chakra from bogasari.

 b. Medium flour, with a protein content of 13%, is suitable for a variety of cakes and pastries, including sweet martabak, muffins, pastels, croquettes, risoles. Trademarks for this type of flour include blue triangle wheat flour from bogasari c. Soft flour (low protein flour), with protein content 10, 5% - 11, 5%. Used for pastries as well as sponge cake, including waffles, crepes, pinch cakes. Trademarks for this type of flour amongst the blue key wheat flour from bogasari.

2. YEAST

Yeast is a micro organism of the Saccharomyces Cerevisieae type, which in the production of bread serves to ferment carbohydrates in flour and produce CO2 and alcohol. The dough will expand when gluten traps CO2, while the alcohol will evaporate during roasting. The yeast also makes the dough to be elastic and adherent so as to raise the flavor and aroma of the bread. If you have leftover yeast that has  partially used, you will sometimes hesitate to reuse it, worrying that the yeast is not working so the bread can not expand. There is a great way to test it, mix 20 ml of water with 5 grams of yeast and 3 grams of sugar in a glass. If within 15 minutes, can expand 3x fold yeast can still be used.

Types of yeast:

1. Fresh yeast (compressed yeast), fresh solid and contains 70% moisture    content. Should be kept in the fridge.

2. Yeast coral (active dry yeast), shaped corals with a water content of 7.5%. To activate it, soak in water at 40 * C with 1: 4 yeast and water ratio for 10 minutes or more.

3. Instant yeast (instant dry yeast), shaped granules, very practical because it can be directly mixed with other dry ingredients (except salt that can turn off the work of bread).

3. SALT

 Function gives flavor and taste, regulates the content of fermentation and whiten the color of bread. A little salt on bread (about 10-12% of the amount of wheat flour) cadn increase the strength of gluten so that the bread dough is easier to knead and prevent the yeast multiply too quickly.

4. SUGAR

Function as energy for the yeast to start its activities so that the development process becomes faster, give the sweet taste, make the bread more tender and give the skin color of the bread with the process karamelisasinya. However, bread containing too much sugar will take a longer time to expand because sugar also acts as a preservative that can inhibit yeast work.

5. LIQUIDS

Fluids can be water, ice water and liquid milk, or a combination of all three. The fluid used in a customized way can help dissolve and divide the yeast throughout the flour and for the formation of gluten.

6. FAT

Fat may be margarine, butter or white butter. If using butter, choose a bargain, because high salt butter (salted butter) can turn off yeast work. Giving fat in bread making serves to inhibit the release of CO2 gas during the fermentation process so that the bread is able to develop optimally, fibrous soft, but sturdy and not easy to deflate. It is also useful for adding flavors, giving brighter colors and making bread more durable.

7. EGG

Usually used only yellow, because it is similar to whole eggs. When pengulenan, egg yolks will emulsify so that it can thicken and bind other materials into a compact and uniform batter. Meanwhile, when roasting, egg yolk protein will rise to the surface, and form a soft, soft and brown skin.

8. MILK POWDER

Milk powder can be full cream milk powder or even skim milk. Make bread structure stronger, stronger and stable and increase the taste and nutritional value.

9. BREAD IMPROVER / BREAD EMULSIFIER

Serves to soften and strengthen gluten. Bread improver shaped like flour, how to use directly mixed with dry ingredients. Medium bread emulsifier, a paste, is given at the last stage after the dough is mixed with fat.

10. BAKING POWDER

 

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes,or to speed the production. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.

11. PALM SUGAR

Palm sugar is a sweetener derived from any of a variety of palm trees. To describe palm sugar, the terms "palm sugar" and "coconut palm sugar" are often used interchangeably. Each originates from different botanical sources and each has a slightly different chemical composition, but both are processed in the same manner and  are similar in their applications.

12. MARGARINE

 

Margarine is an imitation butter spread used for spreading, baking, and cooking. Hippolyte Mège-Mouriès created it in France, in 1869. He was responding to a challenge by Emperor Napoleon III to create a butter substitute for the armed forces and lower classes. It was later named margarine.

Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States it is colloquially referred to as "oleo", short for oleomargarine.

13. CHEESE

 

Cheese is a food produced by separating solids in milk through a process of coagulation or coagulation.This process of thickening is done with the help of certain bacteria or enzymes called rennet.The results of the process will be dried, processed, and preserved in various ways. From a milk can be produced a variety of cheese products.The cheese products vary according to the type of milk, the thickening method, the temperature, the method of cutting, drying, heating, as well as the process of cheese ripening and preservation. Generally, animals that are used as a source of milk is a cow. Camel milk camels, goats, sheep, horses, or buffalo are used in some types of local cheese. This food is known worldwide, but is thought to be first known in the area around the Middle East. Although it can not be ascertained when the cheese was first discovered, according to the legend of cheese was first discovered accidentally by an Arab traveler. Cheese has almost all the nutrient content in milk, such as protein, vitamins, minerals, calcium, and phosphorus but also fat and cholesterol that can cause health problems when consumed in excess. The amount of fat in the cheese depends on the type of milk used. Cheeses made with whole milk or cream-enhanced ones have high fat, cholesterol and calorie content. Cheese is very useful because it is rich in protein, especially for young children because they need more protein than adults.

14. BUTTER

Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter.

Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats,buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream; in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (0.950 lb per US pint). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto orcarotene.

15. WHIPPED CREAM

Whipped cream is an aerated colloid produced when air is incorporated into cream containing at least 35% fat. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam.