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.
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.
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
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 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.
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.
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) :
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
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