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.
