Bread And Pastry Flashcards by Ma.Alteah Tumlos

chemical reaction
makes the dough elastic and like a little balloon

Gluten

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Gluten content of bread flour

gluten content 11-14%

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Whole wheat flour gluten content

high gluten content 14-16% (high lipid contents or high fat content)

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Gluten content of apf

gluten content 10-11% (General used)

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Gluten content of cake flour

less gluten content 7-9%

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Washed sugar cold

Segunda

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healthier option
- contains molasses
(more healthy than other sugar)
ex. muscovado

Brown sugar(muscovado)

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comes from fruits like mango

Fructose

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came from softdrinks

Sucrose

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Oldest sweetener

Honey

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came from bread, rice, sugar (used in mirror cakes)

Glucose

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(frosting is the procedure of putting icing on the cake.)

Icing

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Acts as a binderis a binder also give structure to cake

Egg

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Milk not for lactose tolerant

(1cup milk substitution = 1/2cup milk & 1/2water)
- do not use evaporated milk or non fat ,must be full milk or fresh milk

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Buttermilk procedure

1cup of fresh milk + 1tbsp of vinegar, leave for 30 mins and let it coagulate. (makes the cake longer) (do not use margarine) (perfect for chocolate cake)

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If the mixture is in liquid form it is called

Batter

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mixture forms into balls it’s called

Dough

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more stable (egg whites + sugar)

Boiled icing

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came from animals(sebo) used for pie crust

Lard

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used for icing

Whipping cream

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plant fats

Margarine

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Types of solid fats

Lard
Maragarine

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part of a chemical process content of flour

Gluthen

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highest gluthen

whole wheat flour 14%to 16% gluthen content range (high fat content)

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10%to 11% gluthen content range

All porpuse flour

least gluthen content range 7%to9%

Cake flour

Types of flour

Bread flour Cake flour All purpose flour Whole wheat flour

Types of sugar

Granulated sugar Confectioners sugar Brown sugar Corn syrup Honey

Made from cornstarch usually used in fruitea, milktea)

Corn syrup

most flavorful, has a longer shelf life

Buttermilk

don't use for frosting whipping cream used for frosting

Cream

knox milk - is a allergen water/milk - substitute ingredients, adds nutrional value

Gelatin

Powdered sugar tiny brown granulated sugar

confectioners sugar

FLAVORING (spices)

* Vanilla - common spices * Cinnamon - delicious spices * Ginger - * Clove spices * Nutmeg

* LEAVENING AGENTS * *Biological*

* Active dry yeast * Instant dry yeast

(ChemicaL)3x stronger to baking powder

Baking Soda

Solid Fats

Butter Lard Vegetable Shortening - came from vegetable (extracted) Margarine - salted / unsalted made from plant f

Fun fact about bnp

Always sift the dry ingredients In baking conciseness is a key

Liquid Fat

Corn Oil Canola Oil Olive Oil Coconut Oil

Steps in Bread Making:

1. Preparing and Scaling 2. Mixing and Kneading 3. Fermenting (30mins) 4. Shaping 5. Rounding 6. Proofing 7. Baking (200-215°Celsius x2 to become Fahrenheit) 8. Cooling 9. Storing

to rise the dough

Yeast

Always Sift:

Flour *Cocoa *Powdered sugar *Baking powder *Baking soda

Funfact about bnp

*Evaporated Milk (always choose alaska) *Do not put too much flour when kneading (it will make the bread hard)

Equivalent measure of weight of evaporated milk

1 cup = 240 grams 1cup = 16 tbsp

Equivalent measure of weight of egg and it sizes

Small - 40 grams Medium - 50 grams Large - 60 grams XL - 70 grams

Equivalent measure of weight of Egg yolk

18 grams

Substitue to All purpose cream

1 cup (1/3 cup butter + 3/4 cup fresh milk) *Sour cream - 1 cup (1 cup plain yogurt

High gluten content

Whole Wheat flour

is the result of developing the gluten to the point where the dough can be extended, or stretched out to the point where you can see light through it without the dough tearing.

Window pane

White , fine sugar

Granulated sugar

Universal solvent

Water

needs to be dissolved in warm water before use. It has larger granules and slower activation because the yeast cells are partially dormant.

Active dry yeast

it can be mixed directly into dry ingredients. It activates faster and doesn't need pre-dissolving in water.

Instant dry yeast

: A tool used to cut dough into portions or scrape it from surfaces.

Dough Cutter

: A flat, rectangular pan used for baking cookies, bread, or roasting.

Baking Sheet Pan

A flexible tool for scraping out bowls and folding ingredients.

Rubber Scraper

: A tool for beating or whipping ingredients to mix or aerate them. Used to blend ing

Whisk

A mold used to shape and bake cupcakes. -

Cupcake molder

l: A deep bowl for mixing ingredients

Mixing Bowl

: A cup used to measure liquid or dry ingredients by volume.

Measuring Cup

: Small spoons used to measure small quantities of ingredients.

Measuring Spoon

A flat, rectangular tray used for baking or roasting food.

Baking Tray:

Grms per serving of dinner roll

25-30grms

: A tool for accurately measuring ingredients by weight.

Weighing Scale

: A boat-shaped mold used for making tart shells.

Boat Tart Molder

Grms per serving of Pandesal

40-45 grms

Grms per serving of Monay

50grms

Bread And Pastry Flashcards

(87 cards)