Bakery Science - The Art and Science of Bakery

143 Pages·2016·2.78 MB·English

by  Kumar S.

Bakery Science “The art and science of baking” Ph.no.09996000499

Bakery Science

“The Art and Science of Baking”

Ingredients, techniques, and recipes for
successful baking in your kitchen

BY:-

SUNIL KUMAR
Research Scholar
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Bakery Science “The art and science of baking” Ph.no.09996000499

IHTM, MDU ROHTAK
DEDICATIONS
This book is dedicated to my wife and family and also to entire faculty
team of hotel management

About Author
Despite spending his professional life cooking, Sunil Kumar has
always enjoyed baking and cake decorator. A naturally talented chef
and baker’s, he has many year experience in baking and cooking. His
enthusiasm for teaching students, together with his natural warmth,
has endeared his to a generation of students and has ensured her a
permanent place in their affections.
Sunil’s tremendous energy is now being channeled into bringing his
skills to the widest possible audience. Sunil Kumar, have done B.Sc.
in hotel and hospitality administration form institute of hotel
management (I.H.M.) Gwalior, M.P. I have attended various
International Seminars in Bakery and confectionary, which enriched
me. I am teaching bakery and food production at I.H.M. Gwalior last
one year and have a great passion for teaching the bakery and food
production subject.

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Bakery Science “The art and science of baking” Ph.no.09996000499

Book Contents

Chapter 1
Flour—the Basic Ingredient and How to Use it for the Best Baked Goods
Chapter 2
The Wonderful World of Eggs
Chapter 3
How to Make Bread and Pastries with Yeast
Chapter 4
The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda
Chapter 5
Fresh from the Dairy—Dairy Products and How to Use Them
Chapter 6
Butter, Shortening, and Oil—The Fats We Bake With
Chapter 7
How Sweet it is—How to Use the Family of Sweeteners
Chapter 8

Chocolate! How to Make the Best Desserts

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Bakery Science “The art and science of baking” Ph.no.09996000499

Chapter 1

Flour—the Basic Ingredient and How to Use it for the Best Baked Goods
Book Contents ............................................................................................................. 3
Chapter 2 ................................................................................................................. 8
The Wonderful World of Eggs .................................................................................. 8
Chapter 3 ................................................................................................................. 9
Yeast and How it Works ........................................................................................... 9
Chapter 4 ..................................................................................................... 12
The Secrets of Using Chemical Leaveners .................................................. 12
Part 1: Types of Wheat ............................................................................................... 13
Components of the Wheat Kernel ................................................................ 14
Part 2: Flour Types .................................................................................................... 15
The Role of Gluten .........................................................................................................15
The White Flours ......................................................................................... 15
Bleached or Unbleached? ..............................................................................................16
Bromated or Unbromated? .............................................................................................16
Bread, All-Purpose, Self-Rising, Pastry, or Cake Flour? .................................................16
So what flour should I buy? ............................................................................................17
Whole Wheat Flour ...................................................................................... 18
What flours do we use in our mixes? ..............................................................................18
Other Flours ................................................................................................. 19
Cornmeal ........................................................................................................................19
Potato flour .....................................................................................................................19
Chewy or Tender—How do we Control the Texture .................................... 20
Flour Blends................................................................................................. 21
Other Flour Additives ................................................................................... 22
Conditioners ...................................................................................................................22
Storing Your Flour ........................................................................................ 22
Part 3: Recipes—Applying What You Learned ........................................................... 23
Sweet Buttermilk Cornbread ........................................................................ 23
Quit pouring buttermilk down the drain! ..........................................................................24
Texas Chili Corn Bread ................................................................................ 25
What pan should you use for skillet cornbread? .............................................................26
European Soft Peasant Bread ..................................................................... 27
100% Whole Wheat Bread Recipe .............................................................. 29
Consider Bread Helpers™ ..............................................................................................30
California Golden Raisin Muffins.................................................................. 31
American Rye Bread Recipe ....................................................................... 32
Deli Rye Bread Recipe ................................................................................ 34
To make this easier, consider a dough press. .................................................. 36
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Bakery Science “The art and science of baking” Ph.no.09996000499

How to Make Pitas ....................................................................................... 37
Frosted Cinnamon Raisin Bread Recipe ................................................................ 39
October Pumpkin Bread Recipe ............................................................................. 42
Old-Fashioned Caramel Cake Recipe .................................................................... 42
Chapter 2 ............................................................................................................... 44
The Wonderful World of Eggs ................................................................................ 44
The Mechanics of Eggs ............................................................................... 44
The Three Parts of the Egg ......................................................................... 45
Fresh, Safe Eggs ......................................................................................... 45
Part 2: Techniques for Using Eggs ............................................................................. 47
How to Make Meringue for Pies ................................................................... 47
How to Make Angel Food Cakes ................................................................. 49
Consider Pie Weights for that Pre-baked Crust ........................................... 52
How to Make Soufflés .................................................................................. 53
How to Make Strata and Baked French Toast ............................................. 54
How to Build a Frittata ................................................................................. 55
How to Make Custards ................................................................................ 56
How to Make Pannekoeken ......................................................................... 58
How to Make Aebleskiver .......................................................................................... 60
Aebleskiver (pronounced “eebull-skeever”) is a Danish filled pastry made on the stovetop.
They can be either sweet with luscious creams or pastry fillings, or savory with meat and
cheese. ...................................................................................................................... 60
A holiday in Denmark often begins with a breakfast of these puffy little pastries that are
traditionally made with an apple filling or served with applesauce (hence their name). Like
other great pastries, wonderful variations have evolved. We like them with pastry fillings,
jams, chocolate, cheese and even frosting. ............................................................... 60
To Make the Batter .................................................................................................... 60
Aebleskivers are made with a simple batter, but the key is in the eggs. Separate the eggs,
and then set the egg whites aside. Add the yolks to the flour and other ingredients, and stir
until combined. .......................................................................................................... 60
Next, whip the egg whites until light and soft peaks form. This could take a while, but this is
the trick to perfect, fluffy aebleskivers. Gently fold the egg whites into the batter. ...... 60
How to Make Cream Puffs ......................................................................................... 62
Cream puffs are similar to aebleskiver, but instead of cooked on the stove, these hollow
pastries are baked in the oven. .................................................................................. 62
Cream puffs consist of three parts: the outer shell, the filling, and the chocolate topping (or
frosting). The crisp shell against the silky filling creates a melt-in-your-mouth effect. Here’s a
step-by-step guide: .................................................................................................... 62
Part 3: Recipes—Applying What You Learned ........................................................... 62
“Meringue that Does Not Weep” Recipe ...................................................... 65
Easy Oven-Baked Frittata ............................................................................ 66
Classic Quiche Lorraine ............................................................................... 67
Cinnamon Ripple Angel Food Cake Recipe ................................................ 68
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Bakery Science “The art and science of baking” Ph.no.09996000499

Spinach, Bacon, and Swiss Quiche ............................................................. 70
Easy Baked Omelet ..................................................................................... 71
Chocolate Malt Pudding ............................................................................... 72
Southern Chess Pie ..................................................................................... 73
Traditional Dutch Pannekoeken ................................................................... 74
This recipe also works well for mini pannekoeken made in jumbo muffin pans. They
make perfect single serving breakfasts, or dessert cups. ............................ 74
Apple and Bacon Pannekoeken................................................................... 75
Cinnamon Vanilla Sugar Overnight Baked French Toast ....................................... 76
Apple Custard Pie with Streusel Topping ............................................................... 78
Great Grandma’s Danish Aebleskiver .................................................................... 79
Cream Puffs ................................................................................................. 81
Chapter 3 ............................................................................................................... 82
Yeast and How it Works ......................................................................................... 82
Part 1: Yeast and How it Works ............................................................................ 82
Creating the Right Environment for Yeast ................................................... 84
Part 2: Using Yeast to Make Great Breads ............................................................ 86
How Long Should My Bread Rise? .............................................................. 86
Why do We Need to Knead? ....................................................................... 87
Does it Matter What Flour I Use? ................................................................. 87
The Secrets of Great Breads ....................................................................... 88
Is Brown Bread Better? ................................................................................ 90
High Altitude Breads .................................................................................... 91
Part 3—Recipes: Applying What You Learned ...................................................... 92
Using Yeast Successfully: Hamburger or Sandwhich Buns ......................... 92
Retarding the Growth of Yeast: Italian Herbed Focaccia ............................. 95
Adding Cheese to Your Bread: Cheesy Dinner Rolls and Loaves ............... 98
Dilly Cheese Bread ...................................................................................... 99
Adding Grains to Your Bread: Teton Valley Whole Grain Bread ................ 101
Adding Vegetables to Your Bread: Summer Zucchini and Carrot Bread ... 103
Using Cornmeal in Your Bread: Southern Cornbread (Yeast) .................. 105
Adding Fruit to Your Bread: Yeasted Banana Nut Bread ........................... 106
Creating a Sourdough Starter with Yeast: Easy Sourdough Bread............ 107
How to Bake Bread on the Grill.................................................................. 110
Chapter 4 ............................................................................................................. 112
The Secrets of Using Chemical Leaveners ................................................ 112
The Secrets of Using Chemical Leaveners ................................................ 112
Part 1: Chemical Leaveners and How They Work ............................................... 112
Baking Soda .............................................................................................. 112
Baking Powder........................................................................................... 113
Cream of Tartar ......................................................................................... 114
Other Leaveners ........................................................................................ 114
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Bakery Science “The art and science of baking” Ph.no.09996000499

Part 2: Using Chemical Leaveners ...................................................................... 115
The Muffin Method ..................................................................................... 115
Busy morning tomorrow? Use the muffin method. ........................................................ 115
The Creaming Method ............................................................................... 116
The Biscuit Method .................................................................................... 116
Why use a pastry blender? ........................................................................................... 117
Part 3: Learning to Bake with Leaveners ............................................................ 118
How to Bake Quick Breads ........................................................................ 118
Pointers for Success with Quick Breads ....................................................................... 119
Troubleshooting Tips for Quick Breads ......................................................................... 119
Pointers for Success with Muffins ................................................................................. 121
How to Make Biscuits ................................................................................ 123
Pointers for Success with Biscuits ................................................................................ 124
How to Make Scones ................................................................................. 124
Pointers for Success with Scones ................................................................................. 125
More Ideas for Your Scones ......................................................................................... 125
Pointers for Success with Cornbread ............................................................................ 126
Part 4: Recipes—Applying What You Learned .................................................... 128
The Muffin Method—Blueberry Corn Muffins ............................................. 128
The Perfect Banana Muffin Recipe ............................................................ 130
Toppings for Your Muffins .......................................................................... 130
Brown Sugar and Nut Streusel Topping........................................................................ 131
Cinnamon-Sugar Topping ............................................................................................ 131
Orange Nut Streusel Topping ....................................................................................... 131
Cream Cheese Topping ............................................................................................... 132
The Creaming Method—New England Hermits ......................................... 134
Macadamia White Chocolate Cookies with Raspberry Chips .................... 135
The Biscuit Method—Frosted Lemon Poppy Seed Scones ....................... 136
Sweet and Savory—Explore a New World of Biscuits! .............................. 139
Easiest Buttermilk Biscuits ......................................................................... 140
Cranberry Nut Biscuits ............................................................................... 141
Cheddar Cheese Biscuits .......................................................................... 142

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Bakery Science “The art and science of baking” Ph.no.09996000499

Chapter 2
The Wonderful World of Eggs

Chapter 2 ................................................................................................................. 8
The Wonderful World of Eggs .................................................................................. 8
Part 1: Types of Wheat ................................................................................................. 9
Components of the Wheat Kernel ................................................................ 14
Part 2: Flour Types .................................................................................................... 14
The White Flours ......................................................................................... 15
Whole Wheat Flour ...................................................................................... 18
Other Flours ................................................................................................. 19
Chewy or Tender—How do we Control the Texture .................................... 20
Flour Blends................................................................................................. 21
Other Flour Additives ................................................................................... 22
Storing Your Flour ........................................................................................ 22
Part 3: Recipes—Applying What You Learned ........................................................... 23
Sweet Buttermilk Cornbread ........................................................................ 23
Texas Chili Corn Bread ................................................................................ 25
European Soft Peasant Bread ..................................................................... 26
100% Whole Wheat Bread Recipe .............................................................. 29
California Golden Raisin Muffins.................................................................. 30
American Rye Bread Recipe ....................................................................... 32
Deli Rye Bread Recipe ................................................................................ 33
To make this easier, consider a dough press. .................................................. 36
How to Make Pitas ....................................................................................... 37
Teton Valley Multi Grain Bread Recipe .................................................................. 38
Frosted Cinnamon Raisin Bread Recipe ................................................................ 39
October Pumpkin Bread Recipe ............................................................................. 42
Old-Fashioned Caramel Cake Recipe .................................................................... 42

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Bakery Science “The art and science of baking” Ph.no.09996000499

Chapter 3
Yeast and How it Works

Book Contents ............................................................................................................. 3
Chapter 2 ................................................................................................................. 8
The Wonderful World of Eggs .................................................................................. 8
Chapter 3 ................................................................................................................. 9
Yeast and How it Works ........................................................................................... 9
Chapter 4 ..................................................................................................... 12
The Secrets of Using Chemical Leaveners .................................................. 12
Part 1: Types of Wheat ............................................................................................... 13
Components of the Wheat Kernel ................................................................ 14
Part 2: Flour Types .................................................................................................... 15
The White Flours ......................................................................................... 15
Whole Wheat Flour ...................................................................................... 18
Other Flours ................................................................................................. 19
Chewy or Tender—How do we Control the Texture .................................... 20
Flour Blends................................................................................................. 21
Other Flour Additives ................................................................................... 22
Storing Your Flour ........................................................................................ 22
Part 3: Recipes—Applying What You Learned ........................................................... 23
Sweet Buttermilk Cornbread ........................................................................ 23
Texas Chili Corn Bread ................................................................................ 25
European Soft Peasant Bread ..................................................................... 27
100% Whole Wheat Bread Recipe .............................................................. 29
California Golden Raisin Muffins.................................................................. 31
American Rye Bread Recipe ....................................................................... 32
Deli Rye Bread Recipe ................................................................................ 34
To make this easier, consider a dough press. .................................................. 36
How to Make Pitas ....................................................................................... 37
Frosted Cinnamon Raisin Bread Recipe ................................................................ 39
October Pumpkin Bread Recipe ............................................................................. 42
Old-Fashioned Caramel Cake Recipe .................................................................... 42
Chapter 2 ............................................................................................................... 44
The Wonderful World of Eggs ................................................................................ 44
The Mechanics of Eggs ............................................................................... 44
The Three Parts of the Egg ......................................................................... 45
Fresh, Safe Eggs ......................................................................................... 45
Part 2: Techniques for Using Eggs ............................................................................. 47
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Bakery Science “The art and science of baking” Ph.no.09996000499

How to Make Meringue for Pies ................................................................... 47
How to Make Angel Food Cakes ................................................................. 49
Consider Pie Weights for that Pre-baked Crust ........................................... 52
How to Make Soufflés .................................................................................. 53
How to Make Strata and Baked French Toast ............................................. 54
How to Build a Frittata ................................................................................. 55
How to Make Custards ................................................................................ 56
How to Make Pannekoeken ......................................................................... 58
How to Make Aebleskiver .......................................................................................... 60
Aebleskiver (pronounced “eebull-skeever”) is a Danish filled pastry made on the stovetop.
They can be either sweet with luscious creams or pastry fillings, or savory with meat and
cheese. ...................................................................................................................... 60
A holiday in Denmark often begins with a breakfast of these puffy little pastries that are
traditionally made with an apple filling or served with applesauce (hence their name). Like
other great pastries, wonderful variations have evolved. We like them with pastry fillings,
jams, chocolate, cheese and even frosting. ............................................................... 60
To Make the Batter .................................................................................................... 60
Aebleskivers are made with a simple batter, but the key is in the eggs. Separate the eggs,
and then set the egg whites aside. Add the yolks to the flour and other ingredients, and stir
until combined. .......................................................................................................... 60
Next, whip the egg whites until light and soft peaks form. This could take a while, but this is
the trick to perfect, fluffy aebleskivers. Gently fold the egg whites into the batter. ...... 60
How to Make Cream Puffs ......................................................................................... 62
Cream puffs are similar to aebleskiver, but instead of cooked on the stove, these hollow
pastries are baked in the oven. .................................................................................. 62
Cream puffs consist of three parts: the outer shell, the filling, and the chocolate topping (or
frosting). The crisp shell against the silky filling creates a melt-in-your-mouth effect. Here’s a
step-by-step guide: .................................................................................................... 62
Part 3: Recipes—Applying What You Learned ........................................................... 62
“Meringue that Does Not Weep” Recipe ...................................................... 65
Easy Oven-Baked Frittata ............................................................................ 66
Classic Quiche Lorraine ............................................................................... 67
Cinnamon Ripple Angel Food Cake Recipe ................................................ 68
Spinach, Bacon, and Swiss Quiche ............................................................. 70
Easy Baked Omelet ..................................................................................... 71
Chocolate Malt Pudding ............................................................................... 72
Southern Chess Pie ..................................................................................... 73
Traditional Dutch Pannekoeken ................................................................... 74
This recipe also works well for mini pannekoeken made in jumbo muffin pans. They
make perfect single serving breakfasts, or dessert cups. ............................ 74
Apple and Bacon Pannekoeken................................................................... 75
Cinnamon Vanilla Sugar Overnight Baked French Toast ....................................... 76
Apple Custard Pie with Streusel Topping ............................................................... 78
Great Grandma’s Danish Aebleskiver .................................................................... 79
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