tailieunhanh - Lecture Professional baking (6/E): Chapter 4 - Gisslen

Learning objectives of this chapter include: Outline the distribution system in the hospitality industry, explain the economic values added to products and services as they journey through the channel of distribution, evaluate the determination of optimal values and supplier services in the hospitality industry. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Ingredients 4 Wheat Flour Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Wheat flour is the most important ingredient in the bakeshop. In baked products, wheat flour provides: Structure Thickening Nutritive value Ingredients Wheat Varieties Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong flours. Strong flours are used to make breads and yeast products. Soft wheats are used to produce weak flours often used in cakes, cookies, and pastries. Ingredients Wheat Varieties Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 The six principal classes of wheat grown in North America are: Hard red winter Hard red spring Hard white Soft white Soft red winter Durum Ingredients Composition of Wheat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Ingredients 4 Wheat Flour Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Wheat flour is the most important ingredient in the bakeshop. In baked products, wheat flour provides: Structure Thickening Nutritive value Ingredients Wheat Varieties Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong flours. Strong flours are used to make breads and yeast products. Soft wheats are used to produce weak flours often used in cakes, cookies, and pastries. Ingredients Wheat Varieties Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 The six principal classes of wheat grown in North America are: Hard red winter Hard red spring Hard white Soft white Soft red winter Durum Ingredients Composition of Wheat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Bran is the hard outer covering of the kernel. It is present in whole wheat flour and is high in fiber, B vitamins, fat, protein, and minerals. Germ is the part of the kernel that becomes a new wheat plant if sprouted. It is high in protein, vitamins, minerals, and fat. Endosperm is the white, starchy part of the kernel that remains when the bran and germ are removed. Ingredients Flour Grades Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Patent flour Clear flour Straight flour Extraction refers to the amount of flour milled from a given amount of grain. It is expressed as a percentage of the total amount of grain. Ingredients Composition of Flour Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Starch: white flour consists of about 68-76% starch. Protein: 6 to 18% of white flour is protein. Glutenin and gliadin are 80% of that protein. Moisture: 11 to 14% Gums: pentosans 2 to 3% Fats: 1% Ash: mineral content of flour to Pigments: .