1. 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.

2. Egg
Eggs are another basic ingredient in many baked products. They provide structure, aeration, flavour and moisture. They also tenderise cakes and add colour and nutritive value






The Funchion :

WHOLE EGGS

      The fat/protein/water content of whole eggs is 12% fat, 13% protein, 73% water and 2% minerals and such. A whole large egg has about 80 calories.
  • Eggs add structure in the form of protein. As eggs bake in a cake, the proteins denature and coagulate which, along with the starches in flour help form the overall structure of your baked goods. Too much egg not balanced with sugar and fat (which both tenderize) and yield tough, dry or chewy results.
  • Egg yolks contain emulsifiers that help to form a thick, luscious batter that doesn’t separate. An emulsifier helps two items who don’t normally get along (fat and water in this case) get along1. That’s why adding just a bit of egg yolk to a salad dressing helps to keep the oil and vinegar in solution. In this case, eggs add volume to batter and an even texture to the final product.
  • Eggs contribute to browning1 because of Maillard reactions. Maillard reactions are the set of browning reactions that occur when proteins are heated. As well, they lend a yellowish cast to batters and dough.
  • The yolks add some trace minerals and up the nutritional value while whites up the protein content.
  • Eggs contribute to the overall flavor of whatever you’re making, partly because the fat in the yolks helps to carry other flavors.
  • Since eggs are mostly water, they contribute to the overall moisture content of whatever you’re making. If you are making an enriched bread for example and you decide you want to only use yolks rather than whole eggs, you will have to increase the amount of water or other water-type liquid in the formula so that the bread won’t be too dry. So yes, I realize that I have said eggs both dry and contribute moisture. Both are true. There are many sides to eggs.
  • The fat in yolks helps to shorten gluten and tenderize the final product.


EGG YOLKS

      Although the yolk makes up roughly 1/3 of the volume of a whole egg, it contains half the protein, all of the fat and almost all the vitamins and minerals. It also contains three times as many of the calories as the white (60 as opposed to 20). Yolks are made up of 49% water, 17% protein and 32% fat along with 2% minerals and such.
  • While egg yolks are made up of roughly half water, the actual amount is about 8 grams, or 1 1/2 teaspoons. This is a minimal amount compared to using whole eggs, and with all the emulsifiers and fats in a yolk, they contribute more of a shortening and tenderizing function than whole eggs.
  • Baked goods made with yolks only are richer and more tender than those made with whole eggs. Less water equals less gluten development, and the fats in the yolk weaken the gluten that is present.
  • Yolks contribute a lot of color, much more so than using whole eggs. Baked goods made with yolks only have a lovely deep golden hue. Their protein content assures lovely browning thanks to Maillard reactions.
  • Batters made with yolks only are rich and billowy and luscious, partly due to all the emulsifiers present in the yolks.1
  • If the only difference between two batters is one is made with whole eggs and one is made with yolks, the yolky batter will contain more vitamins, fatty acids and trace minerals than the whole egg version.
  • Yolks add a mellow, “eggy” flavor to baked goods. Either you are a fan of that eggy flavor, or you’re not, so consider that when deciding whether to bake with yolks only. Yolks can also muddy the flavor of other ingredients, mellowing and muting them. Again, some folks like this and some folks don’t.
EGG WHITES
      The albumin or white of an egg contains 86% water, 12% protein, no fat at all and 2% minerals and such. When you realize whites make up two thirds the volume of the egg but only contain 1/3 the calories, it’s easy to understand why folks who are on a diet favor using whites only.
  • Baked goods made with whites only are pale in color, especially if they don’t contain any other “coloring agents,” either natural (such as spices) or artificial (like food coloring). If you’re going to make those rainbow cakes, start with a whites-only batter so your colors stay true.
  • While whites are mostly water, they have a drying effect on baked goods since all that water activates gluten without the tenderizing influence of the fat in the yolks. Most whites-only cakes (think angel food cake) rely heavily on the addition of extra sugar to tenderize the structure and bring moisture to the final product.
  • Whites don’t contribute to the overall flavor of whatever you’re making. This means that the flavors you do introduce are more pure tasting since yolks bring a mellowness.
  • There are no emulsifiers in egg whites, so batters containing whites only as well as other liquids are more prone to breaking or having a slightly curdled look to them. Angel food cake is an exception because the only additional liquid in an angel food cake is maybe a bit of extract.
  • While the color of the dough or batter is whiter, you should still be able to achieve a nice brown crust on whatever you’re making because of the protein in the whites. Again with the Maillard reactions.
EGG IN PUDDINGS AND CUSTARDS
      The function of eggs in pudding and custard is a whole other ball of wax. First,  let’s talk about what happens to eggs when they cook.
  • As you heat an egg, it goes from a liquid state that can easily mix with other liquids to a solid state. Both the whites and the yolks do this, right? Think of a “hard” fried eggs. Now think of all that egg “solidity” evenly distributed throughout a batter, and that gives you an idea of the structure that eggs can help add to baked goods. This is an oversimplification of what happens when eggs are heated, especially  because I’m not addressing the interactions among other ingredients in the dough or batter, but as far as it goes, it’s true.
  • Now, think what happens when you stir the egg in the pan while it’s cooking. You end up with a completely different end product: scrambled eggs. Scrambled eggs are generally more tender than fried eggs because you haven’t allowed the proteins to coagulate undisturbed. So what could have been an ice rink (fried egg) turns into a slushie (scrambled eggs). The constant stirring action of making scrambled eggs incorporates a bit of air and keeps the proteins moving so they set up or coagulate in smaller little “clumps.”
  • If you haven’t noticed yet, I’m not a scientist. But I think the ice rink and slushie are a good illustration of the differences between letting egg proteins cook undisturbed (as in a cake or fried eggs) versus agitating them during cooking (stirred custards and scrambled eggs).
3. Flour
Flour is the ingredient on which most baked products are based. Flour is made up of starch, protein, sugar and minerals. The protein content decides what the end use of the flour will be





Nine type of flour :

ALL-PURPOSE FLOUR
      All-purpose flour is one of the most commonly used types of flour, according to What’s Cooking America. Berkeley Wellness notes this variety is made from a blend of hard and soft wheat. That gives it a middle-of-the-road protein and starch content.
        The Kitchn explains protein content directly influences how much gluten can be formed with a particular flour. Flours with low protein contents generate less gluten. Flours with high protein content generate more. And gluten determines the structure and texture of a baked good. All-purpose has a 10% to 12% protein content. Bread flour has more, at about 14% to 16%. But pastry flours (9%) and cake flours (7% to 8%) have less. SF Gate reports that almost 95% of the white flour sold in the United States is enriched with iron and B vitamins, including thiamin, niacin, riboflavin, and folic acid.

BREAD FLOUR
        According to Berkeley Wellness, bread flour is made entirely from hard wheat. The larger amount of gluten generated by this higher-protein flour helps bread rise higher. That’s because the gluten traps and holds air bubbles as you mix and knead the dough.
       According to What’s Cooking America, bread flour is the best choice for yeasted baking products, such as bread (hence its name). So what should you do if your recipe calls for this variety, and you don’t have it on hand? The Kitchn notes you can “bump up a flour’s protein content” and increase its gluten-producing potential by adding a few tablespoons of vital wheat gluten to plain old all-purpose.

CAKE FLOUR
        Cake flour is very finely milled from soft wheat, according to the Huffington Post. That gives it an almost silky feel. As The Kitchn pointed out, this variety has a low protein content. It’s also bleached. (Flours that bleach naturally as they age get the label “unbleached.” But chemically treated flours are “bleached.”)
         The bleaching process alters the structure of cake flour’s starches and fats, resulting in a more acidic pH. The acidity actually helps cakes — and other baked goods with a large amount of sugar — rise instead of collapsing. Meanwhile, the low protein content ensures a tender and fluffy texture.
Bon Appétit reports that cake flour is great for, well, cakes. But you should avoid it if you’re baking bread. If you need cake flour and don’t have it on hand, The Kitchn recommends adding 2 tablespoons of cornstarch to a cup of all-purpose.

PASTRY FLOUR
           Pastry flour is made from soft wheat, which makes it finer than all-purpose flour. Its protein content places it between all-purpose and cake flours. Food.com notes this variety is ideal for tart crusts, pie dough, muffins, and some cookie batters. What’s Cooking America recommends it if you’re trying to achieve a “tender but crumbly pastry.”
         Suppliers offer pastry flour in both whole-wheat and regular varieties. But your local supermarket might not keep in stock. In that case, you can find it at specialty baking stores, or order it online. Alternatively, you can mimic its characteristics by mixing a 2-to-1 ratio of all-purpose to cake flours.

WHOLE WHEAT FLOUR
          According to The Huffington Post, you make whole wheat flour by grinding entire kernels of red wheat. Bon Appétit explains that a wheat seed head has three portions: the germ, bran, and endosperm. White flour includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fiber and protein.
            Because whole wheat flour has all three portions, it’s higher than white flour in nutrients and dietary fiber. Fine Cooking explains that the bran in whole wheat flour tears strands of gluten, thus inhibiting gluten development. And Bon Appétit notes that whole wheat is more absorbent than white flour. That necessitates the use of more liquid and results in a stickier dough, which can be challenging for novices. You can offset the effect — and subdue the telltale whole wheat taste — by blending whole wheat and all-purpose flours.

WHITE WHOLE WHEAT FLOUR
           White whole wheat flour sounds like an oxymoron. But this variety contains the endosperm, germ, and bran of a paler variety of wheat, called hard white wheat, according to Bon Appétit. It tastes slightly sweeter than traditional whole wheat, thanks to its lower tannin content.
           Despite the difference in look and taste, whole wheat and white whole wheat flours have the same nutritional value. For that reason, The Huffington Post recommends using this variety blended with all-purpose “to achieve heartier and healthier results” than if you used all-purpose flour on its own. Not convinced yet? The Mayo Clinic explains, “If you prefer the taste and texture of white bread but want the natural nutritional benefits of whole wheat, choose white whole-wheat bread.”

OAT FLOUR
           Oat flour doesn’t come from wheat. Instead, it’s made from ground oats. Bon Appétit reports that oat flour has a superfine, even fluffy texture. And its sweet flavor makes it “one of the most approachable ‘whole grain’ flavors.”
          Oat flour is gluten-free and therefore perfect for people on a gluten-free diet. However, Livestrong notes this variety can leave your baked goods heavy or crumbly. So you might need to add more liquid or rising ingredients to your recipe. (Or, if you aren’t gluten-free, Bon Appétit recommends using oat flour in conjunction with a high-gluten variety, such as bread flour.)
          You can find oat flour at the grocery store or health food store. Or you can make it at home. Just grind dried oats in your food processor or blender until they become a fine powder. Each 1¼ cups of oats will yield 1 cup of oat flour.

SELF-RISING FLOUR 
            Not sure whether you need self-rising flour, or wondering what’s in it? We can help. This variety is a blend of all-purpose flour, baking powder, and salt, according to The Kitchn. And yes, you can definitely make it in your kitchen. Mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon fine salt.
            Recipes for breads, biscuits, and pancakes often call for it. Sometimes, you’ll also see it in cake and cupcake recipes. However, you shouldn’t use it in yeast breads. And unless you’re really in a pinch, you shouldn’t use it in place of all-purpose. If you did, you would need to reduce the amount of salt and baking powder in the recipe.

SEMOLINA
         Semolina, which you might run across in recipes for pasta and Italian puddings, is made from the coarsely ground endosperm of durum wheat. What’s Cooking America notes durum wheat is the hardest type of wheat. Interestingly enough, semolina has the highest gluten content of all flours.
           The Kitchn reports you might see semolina flour labeled as 00 flour, a finely ground pasta flour that has a mid-range protein content of about 11% to 12%. The gluten from durum wheat flour tends to be strong but not very elastic. In contrast, the gluten in flours made from red wheat is both strong and elastic.
        The Kitchn says semolina gives “a nice bite” to breads and pasta — “but not as much chew.” However, Bon Appétit reports that 00 flour is too fine to make a good bread.

4. Sugar
         Sugar gives cakes and other baked products sweetness and is used in many forms and many ways. In yeast raised products, sugar acts as food for the yeast. In cakes, sugar assists with the aeration and stabilising of batters. Sugars improve the crust colour of baked products, improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in liquid forms such as syrup, treacle, corn syrup, honey and caramel. Sugar is a carbohydrate that is present naturally in fruits and vegetables. All plants use a natural process called photosynthesis to turn sunlight into the nourishment they need for growth.
            Of all known plants, sugar is most highly concentrated in sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris). Sugar is simply separated from the beet or cane plant, and the result is 99.95% pure sucrose (sugar). The sucrose from sugar beets and sugar cane is not only identical to one another, but each is the same as the sucrose present in fruits and vegetables. Minor commercial sugar crops include the date palm (Phoenix dactylifera), sorghum (Sorghum vulgare), and the sugar maple (Acer saccharum). 


5. Yeast
            Yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
           The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so with salt than sugar. Fats, such as butter or eggs, slow down yeast growth; however, others say the effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume.


6. Whipping 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.
       Cream is usually whipped with a whisk, an electric or hand mixer, or a food processor. Results are best when the equipment and ingredients are cold. Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream; a few include whipped egg whites. Various other substances, including gelatinand diphosphate (E450), are used in commercial stabilizers.
        Whipped cream may also be made in a whipping siphon, typically using nitrous oxide as the gas, as carbon dioxide tends to give a sour taste. The siphon may have replaceable cartridges or be sold as a pre-pressurized retail package. The gas dissolves in the butterfat under pressure, and when the pressure is released, produces bubbles and thus whipped cream.
       Whipped cream or crème Chantilly is a popular topping for fruit and desserts such as pie, ice cream (especially sundaes), cupcakes, cakes, milkshakes, waffles, hot chocolate,Jello and puddings. It is also served on coffee, especially in the Viennese coffee house tradition, where coffee with whipped cream is known as Melange mit Schlagobers. Whipped cream is used as an ingredient in many desserts, for example as a filling for profiteroles and layer cakes.


7. 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.
                Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter. Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" like Country Crock and I Can't Believe It's Not Butter!, with varying fat contents.
             Margarine can be used for spreading, baking, and cooking. It is also commonly used as an ingredient in other food products, such as pastries, doughnuts, and cookies, owing to its versatility.

8. 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.

9. Salt 

       Salt has several functions in baked goods. It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity. 
           Salt also strengthens gluten, making it more cohesiveness and less sticky. With salt present, gluten holds more water and carbon dioxide, allowing the dough to expand without tearing. This means that salt prevents excessive tearing when gluten stretches so bread is easier to handle and has a better volume and a finer crumb.
            Because salt noticeably strengthens gluten, bread bakers sometimes delay the addition of salt to dough made from strong flour, adding it late in the mixing process. The dough mixes faster and cooler as there is less resistance and frictional heat generated during mixing. Once salt is added, the dough tightens and is more difficult to stretch, but it will stretch further without tearing.
10. Milk Powder
        Milk powder or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius. Many forms of milk powder are traded on exchanges.



11. Almond
          The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 30 cm (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long, with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters.             The optimal temperature for their growth is between 15 and 30 °C (59 and 86 °F) and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C (45.0 °F) to break dormancy.
           Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
          While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.
         Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly muesli or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including jesuites), cookies (including French macarons, macaroons), and cakes (includingfinanciers), noghl, and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole ("green almonds") when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.
Almond cookies, Chinese almond biscuits, and Italian ricciarelli are made with almonds.

  • In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota(αμυγδαλωτά). Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets. 
  • In addition, a soft drink known as soumada is made from almonds in various regions.
  • In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called chaqale bâdam. Also sweet almonds are used to prepare a special food for babies, named harire badam. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year (Nowruz) parties.
  • In Italy, bitter almonds are the traditional base for amaretti (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10–20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. 
  • In Apulia andSicily, pasta di mandorle (almond paste) is used to make small soft cakes, often decorated with jam, pistachio, or chocolate. 
  • In Sicily,almond milk is a popular refreshing beverage in summer.
  • In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions ofEssaouira and Souss are also known for amlou, a spread made of almond paste, argan oil, and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make sellou (also calledzamita in Meknes or slilou in Marrakech), a sweet snack known for its long shelf life and high nutritive value.
  • In Indian cuisine, almonds are the base ingredients of pasanda-style and Mughlai curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a popular summer drink. Almonds are also sold as a snack with added salt.
  • In Israel almonds are topping tahini cookie or eaten as a snack.


            The 'Marcona' almond cultivar is recognizably different from other almonds, and is marketed by name. The kernel is short, round, relatively sweet, and delicate in texture. It has been grown in Spain for a long time and its origin is unknown; the tree is very productive, and the shell of the nut is very hard. 'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish confectioners to prepare a sweet called turrón.
          Certain natural food stores sell "bitter almonds" or "apricot kernels" labeled as such, requiring significant caution by consumers for how to prepare and eat these products.


12. 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.


TYPE OF PALM SUGAR

  • The palmyra palm (Borassus genus) is grown in Africa, Asia, and New Guinea. The tree has many uses, such as thatching, hatmaking, use as a writing material, as timber, and in food products. Palm sugar is produced from the sap ('toddy') of the flowers of the tree.
  • The date palm has two species, both of which are used in the production of palm sugar (Phoenix dactylifera and Phoenix sylvestris). P. dactylifera is common in the Mediterranean and Middle East. P. sylvestris is native to Asia, mainly in Pakistan and India. Date palms are cultivated chiefly for dates. Palm sugar is made from the tree's sap.
  • The nipa palm (Nypa fruticans) is native to the coastlines and tropical regions of the Indian and Pacific Oceans. It is the only palm tree that grows in a watery mangrove biome. Only its leaves and flowers grow above water. It produces a sugar-rich sap that is used to produce palm sugar.
  • The sugar palm (Arenga pinnata) is native to the coastal and tropical regions of Asia, mainly in China and Indonesia. The sap used to produce palm sugar is known in India as 'gur' and in Indonesia as 'gula aren'.
  • The coconut palm (Cocos nucifera) yields coconut palm sugar from the sap of its flowers. The coconut palm grows in coastal areas of the Indian and Pacific Oceans. Major suppliers are Thailand, Indonesia, and the Philippines.
13. Cheese

         Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk proteincasein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses havemolds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperatur.
            Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.
            For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of theCynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
           Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus.  Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.
             There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.
            A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.

14. Bread Improver

Bread improver is a blend of ingredients that activate the gluten and help produce gas which assists and improves the processes of dough kneading and fermentation. The result is a lighter loaf with better texture and keeping qualities. They are used more often in grain mixes or breads with addition of fruit, seeds or nuts to a loaf to give strength and volume. Laucke include bread improver in our bread mixes, but it can also be purchased separately.




TYPICALLY A BREAD IMPROVER

  • Enzyme (Amylase most commonly used) : 
An enzyme is a protein that promotes a biochemical reaction, it is naturally found in the germ of wheat or malted wheat flour and is extracted from sprouted barley. It is dried, ground and added to Australian bread making flours. It is naturally present in Australian flour but not at sufficient levels for good bread making.

Amylase enables the yeast to operate effectively, without requiring added sugar. It is a food source to encourage the growth of yeast to increase fermentation.

  • Emulsifiers 

Emulsifiers help condition and strengthen the dough, improve crumb whiteness, retain moisture, soften crumb texture and control fat crystallisation. The improved water retention improves the keeping qualities of a loaf.

You can produce bread without bread improver by adding a little sugar and oil in its place. Not as complex as a bread improver. The sugar acts as a food source for the yeast to encourage fermentation, the oil will help to improve loaf volume and keeping qualities. Add 3tsp of sugar per 1kg of flour and 30mL-40mL of vegetable oil (and reduce the water by the same quantity).

  • Soya Flour 

Soya flour is made from roasted and ground soybeans; it is used in a minute amount (approx 1.5g/600g of bread mix) to improve texture, crumb brightness and also to help make the dough more extensible.


15. Raisin
          A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, andbrewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word "raisin" is reserved for the dark-colored dried large grape, with "sultana" being a golden-colored dried grape, and "currant" being a dried small Black Corinth seedless grape.

         Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the USA), the Greek currants (black corinthian raisins, Vitis vinifera L. var. Apyrena) and Flame grapes. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated. "Golden raisins" are treated with sulfur dioxide after drying to give them their golden color.
          Black Corinth or Zante currant are miniature, sometimes seedless raisins that are much darker and have a tart, tangy flavor. They are often called currants. Muscat raisins are large compared to other varieties, and also sweeter.
           Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these.
Raisins can contain up to 72% sugars by weight, most of which is fructose and glucose. They also contain about 3% protein and 3.7%–6.8% dietary fiber. Raisins, like prunes and apricots, are also high in certain antioxidants, but have a lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol.
          Data presented at the American College of Cardiology's 61st Annual Scientific Session in 2012 suggest that, among individuals with mild increases in blood pressure, the routine consumption of raisins (three times a day) may significantly lower blood pressure, especially when compared to eating other common snacks.


The Source :
https://www.chefsteps.com/ingredients/sugar
https://en.wikipedia.org/wiki/Baker%27s_yeast
https://en.wikipedia.org/wiki/Whipped_cream
https://en.wikipedia.org/wiki/Margarine
https://en.wikipedia.org/wiki/Butter
http://www.bakeinfo.co.nz/Ask-Us/FAQ/Ingredients/What-is-the-role-of-salt-in-bakery-products-
http://www.laucke.com.au/FAQRetrieve.aspx?ID=53185
https://en.wikipedia.org/wiki/Raisin


0 Responses

Posting Komentar