Chemistry of Cooking PDF

CHEMISTRY OF COOKING
Sorangel Rodriguez-Velazquez
American University
TABLE OF CONTENTS
This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard
reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of
cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
COOKING TECHNIQUES: THICKENING AND CONCENTRATING FLAVORS

14: Viscosity
15: Thickening Agents
16: Types of Thickening Agents
17: Coagulation
18: Gelatinization
19: Crystallization
20: Non-traditional thickeners
21: Sauces
22: Low-temperature and sous-vide
UNDERSTANDING INGREDIENTS: FLOUR

23: Introduction - Understanding Ingredients
24: The History of Wheat Flour
25: Milling of Wheat
26: Flour Streams and Types of Wheat Flour
27:Flour Terms and Treatments
28: Flour Additives
29: Whole Grain and Artisan Milling
30: Flour in Baking
31: Rye Flour
32: Other Grains and Flours
UNDERSTANDING INGREDIENTS: FAT

33: Understanding Fats and Oils
34: Sources of Bakery Fats and Oils
35: Major Fats and Oils Used in Bakeries
36: Functions of Fat in Baking
UNDERSTANDING INGREDIENTS: SUGAR

37:Sugar Chemistry (ADD US)
38: Sugar Refining
39: The Application of Sugar
40: Agave
41: Glucose/Dextrose
42: Honey
43: Malt
44: Maple Syrup (ADD US)
45: Sugar Substitutes (ADD US)
UNDERSTANDING INGREDIENTS: LEAVENING AGENTS

The word leavening in the baking trade is used to describe the source of gas that makes a dough or batter expand in the presence of
moisture and heat. Leavening agents are available in different forms, from yeast (the organic leavener) to chemical, mechanical, and
physical leaveners. Bakers choose the appropriate type of leavening based on the product they are making.
47: Introduction to Leavening Agents

48: Yeast
TOC.1 Updated 7/29/2019

49: The Functions of Yeast
50: Using Yeast in Baking
54: Baking Powder
55: Sodium Bicarbonate
56: Ammonium Bicarbonate
57: Water Hardness and pH
UNDERSTANDING INGREDIENTS: DAIRY PRODUCTS

58: Introduction to Dairy Products
59: Milk
60: Milk Products ADD US
61: Milk in bread baking
62: Yogurt
63: Lactose
64: Cheese
UNDERSTANDING INGREDIENTS: EGGS

65: Eggs Grade
66: Composition and Nutrition
67: Egg Products
68: The Function of Eggs
69: Storing Eggs
CHOCOLATE
70: From the Cocoa Bean to the Finished Chocolate
71: Chocolate Produced for the Baking Industry
72: Couverture
73: Definitions and Regulations (ADD US)
UNDERSTANDING INGREDIENTS: SPICES

74: Elements of Taste
75: Introduction to Salt
76: Origins of Salt
77: Functions of Salt in Baking
78: Using Salt in Fermented Doughs
79: Storing Salt
80: Introduction to Spices and Other Flavorings
81: Seasoning and Flavoring
82: Herbs
83: Spices
84: Flavorings in Baking

COOKING TECHNIQUES: THICKENING AND CONCENTRATING FLAVORS
14: VISCOSITY
15: THICKENING AGENTS
16: TYPES OF THICKENING AGENTS
17: COAGULATION
Coagulation is dened as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be
returned to their liquid state. Coagulation often begins around 38°C (100°F), and the process is complete between 71°C and 82°C
(160°F and 180°F). Within the baking process, the natural structures of the ingredients are altered irreversibly by a series of physical,
chemical, and biochemical interactions.
18: GELATINIZATION
19: CRYSTALLIZATION
20: NON-TRADITIONAL THICKENERS
21: SAUCES
22: LOW-TEMPERATURE AND SOUS-VIDE

14: VISCOSITY
Viscous means “sticky”’ and the term viscosity refers to the way in which the chocolate ows. Chocolate comes in various viscosities,
and the confectioner chooses the one that is most appropriate to his or her needs. The amount of cocoa butter in the chocolate is largely
responsible for the viscosity level. Emulsiers like lecithin can help thin out melted chocolate, so it ows evenly and smoothly.
Because it is less expensive than cocoa butter at thinning chocolate, it can be used to help lower the cost of chocolate.
Molded pieces such as Easter eggs require a chocolate of less viscosity. That is, the chocolate should be somewhat runny so it is easier
to ow into the moulds. This is also the case for coating cookies and most cakes, where a thin, attractive and protective coating is all
that is needed. A somewhat thicker chocolate is advisable for things such as ganache and avoring of creams and llings. Where
enrobers (machines to dip chocolate centers) are used, the chocolate may also be thinner to ensure that there is an adequate coat of
couverture.
Viscosity varies between manufacturers, and a given type of chocolate made by one manufacturer may be available in more than one
viscosity. Bakers sometimes alter the viscosity depending on the product. A vegetable oil is sometimes used to thin chocolate for
coating certain squares. This makes it easier to cut afterwards.
CHIPS, CHUNKS, AND OTHER BAKING PRODUCTS

Content and quality of chocolate chips and chunks vary from one manufacturer to another. This chocolate is developed to be more heat
stable for use in cookies and other baking where you want the chips and chunks to stay whole. Ratios of chocolate liquor, sugar, and
cocoa butter differ. All these variables affect the avor. Chips and chunks may be pure chocolate or have another fat substituted for the
cocoa butter. Some high quality chips have up to 65% chocolate liquor, but in practice, liquor content over 40% tends to smear in
baking, so high ratios defeat the purpose.
Many manufacturers package their chips or chunks by count (ct) size. This refers to how many pieces there are in 1 kg of the product.
As the count size number increases, the size of the chip gets smaller. With this information, you can choose the best size of chip for the
product you are producing.
Other chocolate products available are chocolate sprinkles or “hail,” used as a decoration; chocolate curls, rolls, or decorative shapes
for use on cakes and pastries; and chocolate sticks or “batons,” which are often baked inside croissants.
CONTRIBUTORS
Sorangel Rodriguez-Velazquez (American University). Chemistry of Cooking by Sorangel Rodriguez-Velazquez is licensed under a
Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License, except where otherwise noted
CC-BY-NC-SA 14.1 Updated 7/29/2019

15: THICKENING AGENTS
Learning Objectives
Identify and describe thickening agents used in the food service industry Describe the production and properties of thickening agents
Describe the function of thickening agents in baking
Two types of thickening agents are recognized: starches and gums. Most thickening agents are of vegetable origin; the only exception
is gelatin. All the starches are products of the land; some of the gums are of marine origin.
Bakers use thickening agents primarily to: Make llings easier to handle and bake Firm up products to enable them to be served easily
Provide a glossy “skin” to improve nish and reduce drying
CONTRIBUTORS

16: TYPES OF THICKENING AGENTS
CORNSTARCH
Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make llings and to
give a glossy semi-clear nish to products. Commercial cornstarch is made by soaking maize in water containing sulphur dioxide. The
soaking softens the corn and the sulphur dioxide prevents possible fermentation. It is then crushed and passed to water tanks where the
germ oats off. The mass is then ground ne and, still in a semi-uid state, passed through silk screens to remove the skin particles.
After ltration, the product, which is almost 100% starch, is dried.
Cornstarch in cold water is insoluble, granular, and will settle out if left standing. However, when cornstarch is cooked in water, the
starch granules absorb water, swell, and rupture, forming a translucent thickened mixture. This phenomenon is called gelatinization.
Gelatinization usually begins at about 60°C (140°F), reaching completion at the boiling point.
The commonly used ingredients in a starch recipe affect the rate of gelatinization of the starch. Sugar, added in a high ratio to the
starch, will inhibit the granular swelling. The starch gelatinization will not be completed even after prolonged cooking at normal
temperature. The result is a lling of thin consistency, dull color, and a cereal taste. Withhold some of the sugar from the cooking step
in such cases, and add it after gelatinization of the starch has been completed.
Other ingredients such as egg, fat, and dry milk solids have a similar effect. Fruits with high acidity such as rhubarb will also inhibit
starch setting. Cook the starch paste rst and add the fruit afterward.
In cooking a lling, about 1.5 kg (3 1/3 lb.) of sugar should be cooked with the water or juice for every 500 g (18 oz.) of starch used as
a thickener. Approximately 100 g (4 oz.) of starch is used to thicken 1 L of water or fruit juice. The higher the acidity of the fruit juice,
the more thickener required to hold the gel. Regular cornstarch thickens well but makes a cloudy solution. Another kind of cornstarch,
waxy maize starch, makes a more uid mix of great clarity.
PRE-GELATINIZED STARCHES
Pre-gelatinized starches are mixed with sugar and then added to the water or juice. They thicken the lling in the presence of sugar and
water without heating. This is due to the starch being precooked and not requiring heat to enable it to absorb and gelatinize. There are
several brands of these starches on the market (e.g., Clear Jel), and they all vary in absorption properties. For best results, follow the
manufacturer’s guidelines. Do not put pre-gelatinized starch directly into water, as it will form lumps immediately.
NOTE
If fruit llings are made with these pre-cooked starches, there is a potential for breakdown if the llings are kept. Enzymes in the
uncooked fruit may “attack” the starch and destroy some of the gelatinized structure. For example, if you are making a week’s
supply of pie lling from fresh rhubarb, use a regular cooked formula.
ARROWROOT
Arrowroot is a highly nutritious farinaceous starch obtained from the roots and tubers of various West Indian plants. It is used in the
preparation of delicate soups, sauces, puddings, and custards.
AGAR-AGAR
Agar-agar is a jelly-like substance extracted from red seaweed found off the coasts of Japan, California, and Sri Lanka. It is available in
strips or slabs and in powder form. Agar-agar only dissolves in hot water and is colorless. Use it at 1% to make a rm gel. It has a
melting point much higher than gelatin and its jellying power is eight times greater. It is used in pie llings and to some extent in the
stiffening of jams. It is a permitted ingredient in some dairy products, including ice cream at 0.5%. One of its largest uses is in the
production of materials such as piping jelly and marshmallow.
ALGIN (SODIUM ALGINATE)

Extracted from kelp, this gum dissolves in cold water and a 1% concentration to give a rm gel. It has the disadvantage of not working
well in the presence of acidic fruits. It is popular in uncooked icings because it works well in the cold state and holds a lot of moisture.
It reduces stickiness and prevents recrystallization.
CARRAGEENAN OR IRISH MOSS

Carrageenan is another marine gum extracted from red seaweed. It is used as a thickening agent in various products, from icing
stabilizers to whipping cream, at an allowable rate of 0.1% to 0.5%.
GELATIN
Gelatin is a glutinous substance made from the bones, connective tissues, and skins of animals. The calcium is removed and the
remaining substance is soaked in cold water. Then it is heated to 40°C to 60°C (105°F 140°F). The partially evaporated liquid is
defatted and coagulated on glass plates and then poured into moulds. When solid, the blocks of gelatin are cut into thin layers and dried
on wire netting.
Gelatin is available in sheets of leaf gelatin, powders, granules, or akes. Use it at a 1% ratio. Like some of the other gelling agents,
acidity adversely affects its gelling capacity.
The quality of gelatin often varies because of different methods of processing and manufacturing. For this reason, many bakers prefer
leaf gelatin because of its reliable strength.
GUM ARABIC OR ACACIN

This gum is obtained from various kinds of trees and is soluble in hot or cold water. Solutions of gum arabic are used in the bakery for
glazing various kinds of goods, particularly marzipan fruits.
GUM TRAGACANTH
This gum is obtained from several species of Astragalus, low-growing shrubs found in Western Asia. It can be purchased in akes or
powdered form. Gum tragacanth was once used to make gum paste and gum paste wedding ornaments, but due to high labour costs and
a prohibitive price for the product, its use nowadays is uncommon.
PECTIN
Pectin is a mucilaginous substance (gummy substance extracted from plants), occurring naturally in pears, apples, quince, oranges, and
other citrus fruits. It is used as the gelling agent in traditional jams and jellies.
CONTRIBUTORS

17: COAGULATION
Coagulation is dened as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot
be returned to their liquid state. Coagulation often begins around 38°C (100°F), and the process is complete between 71°C and 82°C
(160°F and 180°F). Within the baking process, the natural structures of the ingredients are altered irreversibly by a series of physical,
chemical, and biochemical interactions. The three main types of protein that cause coagulation in the bakeshop are outlined below.
EGG PROTEINS
Eggs contain many different proteins. The white, or albumen, contains approximately 40 different proteins, the most predominant
being ovalbumin (54%) and ovotransferrin (12%). The yolk contains mostly lipids (fats), but also lipoproteins. These different proteins
will all coagulate when heated, but do so at different temperatures. The separated white of an egg coagulates between 60°C and 65°C
(140°F and 149°F) and the yolk between 62°C and 70°C (144°F and 158°F), which is why you can cook an egg and have a fully set
white and a still runny yolk. These temperatures are raised when eggs are mixed into other liquids. For example, the coagulation and
thickening of an egg, milk, and sugar mixture, as in custard, will take place between 80°C and 85°C (176°F and 185°F) and will start to
curdle at 88°C to 90°C (190°F and 194°F).
DAIRY AND SOY PROTEINS

Casein, a semi-solid substance formed by the coagulation of milk, is obtained and used primarily in cheese. Rennet, derived from the
stomach linings of cattle, sheep, and goats, is used to coagulate, or thicken, milk during the cheese-making process. Plant-based rennet
is also available. Chymosin (also called rennin) is the enzyme used to produce rennet, and is responsible for curdling the milk, which
will then separate into solids (curds) and liquid (whey).
Milk and milk products will also coagulate when treated with an acid, such as citric acid (lemon juice) or vinegar, used in the
preparation of fresh ricotta, and tartaric acid, used in the preparation of mascarpone, or will naturally curdle when sour as lactic acid
develops in the milk. In some cases, as in the production of yogurt or crème fraîche, acid-causing bacteria are added to the milk
product to cause the coagulation. Similarly, tofu is made from soybean milk that has been coagulated with the use of either salt, acid, or
enzyme-based coagulants.
FLOUR PROTEINS (GLUTEN)

Two main proteins are found in wheat our: glutenin and gliadin (smaller quantities are also found in other grains). During mixing and
in contact with liquid, these two form into a stretchable substance called gluten. The coagulation of gluten is what happens when bread
bakes; that is, it is the rming or hardening of these gluten proteins, usually caused by heat, which solidify to form a rm structure.
CONTRIBUTORS

18: GELATINIZATION
HYDROCOLLOIDS
A hydrocolloid is a substance that forms a gel in contact with water. There are two main categories: Thermo-reversible gel: A gel that
melts upon reheating and sets upon cooling. Examples are gelatin and agar agar. Thermo-irreversible gel: A gel that does not melt upon
reheating. Examples are cornstarch and pectin. Excessive heating, however, may cause evaporation of the water and shrinkage of the
gel. Hydrocolloids do not hydrate (or dissolve) instantly, and that hydration is associated with swelling, which easily causes lumping. It
is therefore necessary to disperse hydrocolloids in water. Classically, this has always been done with cornstarch, where a portion of the
liquid from the recipe is mixed to form a “slurry” before being added to the cooking liquid. This can also be done with an immersion
blender or a conventional blender, or by mixing the hydrocolloid with a helping agent such as sugar, oil, or alcohol prior to dispersion
in water.
STARCHES
Starch gelatinization is the process where starch and water are subjected to heat, causing the starch granules to swell. As a result, the
water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture. The result of the
reaction is a gel, which is used in sauces, puddings, creams, and other food products, providing a pleasing texture. Starch-based gels
are thermoirreversible, meaning that they do not melt upon heating (unlike gelatin, which we will discuss later). Excessive heating,
however, may cause evaporation of the water and shrinkage of the gel.
The most common examples of starch gelatinization are found in sauce and pasta preparations and baked goods. In sauces, starches are
added to liquids, usually while heating.
The starch will absorb liquid and swell, resulting in the liquid becoming thicker. The type of starch determines the nal product.
Some starches will remain cloudy when cooked; others will remain clear.
Pasta is made mostly of semolina wheat (durum wheat our), which contains high amounts of starch. When pasta is cooked in
boiling water, the starch in the pasta swells as it absorbs water, and as a result the texture of the pasta softens.
Starch molecules make up the majority of most baked goods, so starch is an important part of the structure. Although starches by
themselves generally can’t support the shape of the baked items, they do give bulk to the structure. Starches develop a softer structure
when baked than proteins do. The softness of the crumb of baked bread is due largely to the starch. The more protein structure there is,
the chewier the bread.
Starches can be fairly straightforward extracts of plants, such as cornstarch, tapioca, or arrowroot, but there are also modied starches
and pre-gelatinized starches available that have specic uses. See Table 1 for a list of different thickening and binding agents and their
characteristics.
Table 1 – Common starches and gels used in the bakeshop
Starch or Ratio Preparation Characteristics and Uses
Gel
20-40 g
A slurry (mixture of cornstarch and water) is mixed and added to a Used to thicken sauces when a clear glossy texture is desired, such as
starch
simmering liquid while whisking until it dissolves and the liquid dessert sauces and in Asian-inspired dishes Translucent, thickens further
Cornstarch thickens
thickens; or Cornstarch mixed with sugar, and cold liquid added as it cools; forms a “sliceable” gel Sensitive to extended heat exposure, so
1L
Thickened mixture simmered until no starch taste remains products become thin if held at heat for long periods of time
liquid
15-30g
agar Extracted from seaweed Used in Asian desserts and molecular gastronomy
Powder dissolved in cold water Added to cold or simmering liquid
Agar agar agar cooking Used in place of gelatin in vegetarian dishes Clear rm texture
Activates with heat, sets when cold
sets 1 L Does not thin when reheated, thickens more when cold
liquid
Waxy maize, waxy rice

Dissolved in cold water 20-40 g starch thickens 1 L liquid
Added to hot liquid while whisking until it dissolves and the liquid thickens
Used in desserts and dessert sauces Clear, does not thicken further as it cools Does not gel at cool temperatures, good for cold sauces
Quite stable at extreme temperatures (heat and freezing)
Modied starches

Dissolved in cold water 20-40 g starch thickens 1 L liquid
Modied starches are often used in commercially processed foods and convenience products Modied to improve specic
characteristics (e.g., stability or texture under extreme conditions; heat and freezing) Translucent, thickens further as it cools
Pre-gelatinized starches
Powder, dissolved in cold liquid 20-40 g starch thickens 1 L liquid
Added to liquid at any temperature
Used when thickening liquids that might lose color or avor during cooking Become viscous without the need for additional cooking
Translucent, fairly clear, shiny, does NOT gel when cold
Arrowroot
Powder, dissolved in cold liquid 20-40 g starch thickens 1 L liquid
Derived from cassava root Used in Asian cuisines Very clear; possesses a gooey texture Translucent, shiny, very light gel when cold
Gelatin 15-30 g gelatin sets 1 L liquid
Powder or sheets (leaves) dissolved in cold water Added to cold or simmering liquid Activates with heat, sets when cold
Derived from collagens in bones and meats of animals Used in aspic, glazes, cold sauces, and desserts Clear, rm texture Dissolves
when reheated, thickens when cold
GELLING AGENTS
Gelatin is a water-soluble protein extracted from animal tissue and used as a gelling agent, a thickener, an emulsier, a whipping
agent, a stabilizer, and a substance that imparts a smooth mouth feel to foods. It is thermo-reversible, meaning the setting properties or
action can be reversed by heating. Gelatin is available in two forms: powder and sheet (leaf). Gelatin is often used to stabilize whipped
cream and mousses; confectionery, such as gummy bears and marshmallows; desserts including pannacotta; commercial products like
Jell-O; “lite” or low-fat versions of foods including some margarines; and dairy products such as yogurt and ice cream. Gelatin is also
used in hard and soft gel capsules for the pharmaceutical industry.
Agar agar is an extract from red algae and is often used to stabilize emulsions or foams and to thicken or gel liquids. It is thermo-
reversible and heat resistant. It is typically hydrated in boiling liquids and is stable across a wide range of acidity levels. It begins to gel
once it cools to around 40ºC (100ºF) and will not melt until it reaches 85ºC (185ºF).
PECTIN
Pectin is taken from citrus and other tree fruits (apples, pears, etc.). Pectin is found in many different foods such as jam, milk-based
beverages, jellies, sweets, and fruit juices. Pectin is also used in molecular gastronomy mainly as a gelling agent, thickener, and
stabilizer.
There are a variety of types of pectin that react differently according to the ingredients used. Low-methoxyl pectin (which is activated
with the use of calcium for gelling) and high-methoxyl pectin that requires sugar for thickening are the two most common types used in
cooking. High-methoxyl pectin is what is traditionally used to make jams and jellies. Low-methoxyl pectin is often used in modern
cuisine due to the thermo-irreversible gel that it forms and its good reaction to calcium. Its natural capability to emulsify and gel
creates stable preparations.
Increasingly, cooks, bakers, and pastry chefs are turning to many different gels, chemicals, and other substances used in commercial
food processing as new ingredients to modify liquids or other foods. These will be outlined in detail in the section on molecular
gastronomy.
CONTRIBUTORS

19: CRYSTALLIZATION
Many factors can inuence crystallization in food. Controlling the crystallization process can affect whether a particular product is
spreadable, or whether it will feel gritty or smooth in the mouth. In some cases, crystals are something you try to develop; in others,
they are something you try to avoid. It is important to know the characteristics and quality of the crystals in different food. Butter,
margarine, ice cream, sugar, and chocolate all contain different types of crystals, although they all contain fat crystals. For example, ice
cream has fat crystals, ice crystals, and sometimes lactose crystals. The fact that sugar solidies into crystals is extremely important in
candy making. There are basically two categories of candies: crystalline (candies that contain crystals in their nished form, such as
fudge and fondant); and non-crystalline (candies that do not contain crystals, such as lollipops, taffy, and caramels). Recipe ingredients
and procedures for non-crystalline candies are specically designed to prevent the formation of sugar crystals because they give the
resulting candy a grainy texture. One way to prevent the crystallization of sucrose in candy is to make sure that there are other types of
sugar—usually fructose and glucose—to get in the way and slow down or inhibit the process. Acids can also be added to “invert” the
sugar, and to prevent or slow down crystallization. Fats added to certain confectionery items will have a similar effect.
When boiling sugar for any application, the formation of crystals is generally not desired. These are some of the things that can
promote crystal growth:
Pot and utensils that are not clean
Sugar with impurities in it (A scoop used in the our bin, and then used for sugar, may have enough particles on it to promote
crystallization.)
Water with a high mineral content (“hard water”)
Too much stirring (agitation) during the boiling phase
Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during
the boiling procedure. As mentioned above, ice cream can have ice and fat crystals that co-exist along with other structural elements
(emulsion, air cells, and hydrocolloid stabilizers such as locust bean gum) that make up the “body” of the ice cream. Some of these
components crystallize either partially or completely. The bottom line is that the nature of the crystalline phase in the food will
determine the quality, appearance, texture, feel in the mouth, and stability of the product. The texture of ice cream is derived, in part,
from the large number of small ice crystals. These small ice crystals provide a smooth texture with excellent melt-down and cooling
properties. When these ice crystals grow larger during storage (recrystallization), the product becomes coarse and less enjoyable.
Similar concerns apply to sugar crystals in fondant and frostings, and to fat crystals in chocolate, butter, and margarine.
Control of crystallization in fats is important in many food products, including chocolate, margarine, butter, and shortening. In these
products, the aim is to produce the appropriate number, size, and distribution of crystals in the correct shape because the crystalline
phase plays such a large role in appearance, texture, spreadability, and avor release. Thus, understanding the processes that control
crystallization is critical to controlling quality in these products.
To control crystallization in foods, certain factors must be controlled:
Number and size of crystals
Crystal distribution
Proper polymorph (crystal shape)
Crystallization is important in working with chocolate. The tempering process, sometimes called precrystallization, is an important step
that is used for decorative and moulding purposes, and is a major contributor to the mouth feel and enjoyment of chocolate. Tempering
is a process that encourages the cocoa butter in the chocolate to harden into a specic crystalline pattern, which maintains the sheen
and texture for a long time. When chocolate isn’t tempered properly it can have a number of problems. For example, it may not ever set
up hard at room temperature; it may become hard, but look dull and blotchy; the internal texture may be spongy rather than crisp; and
it can be susceptible to fat bloom, meaning the fats will migrate to the surface and make whitish streaks and blotches.
CONTRIBUTORS

20: NON-TRADITIONAL THICKENERS
NON-TRADITIONAL THICKENERS
In addition to traditional starches, there are new ways to thicken sauces and to change the texture of liquids. Some of these thickening
agents work without heating and are simply blended with the cold liquid, such as modied starch or xanthan gum. These allow the
creation of sauces and other liquids with a fresh, uncooked taste.
FOAMS, FROTHS, AND BUBBLES

Liquids can be stabilized with gelatin, lecithin, and other ingredients, and then used to create foams by whipping or using a special
dispenser charged with nitrogen gas. A well-made foam adds an additional avor dimension to the dish without adding bulk, and an
interesting texture as the foamdissolves in the mouth (Figure 1).
Figure 1. “Dinner in the Dark 21-Dessert” by Esther Little is licensed under CC BY SA 2.0
ESPUMA
Espuma is the Spanish term for froth or foam, and it is created with the use of a siphon (ISO) bottle. This is a specic term, since
culinary foams may be attained through other means.
Espuma from a siphon creates foam without the use of an emulsifying agent such as egg. As a result, it offers an unadulterated avor of
the ingredients used. It also introduces much more air into a preparation compared to other culinary aerating processes.
Espuma is created mainly with liquid that has air incorporated in it to create froth. But solid ingredients can be used too; these can be
liqueed by cooking, puréeing, and extracting natural juices. It should be noted, though, that the best avors to work with are those that
are naturally diluted. Otherwise, the espuma tends to lose its avor as air is introduced into it.
Stabilizers may be used alongside the liquids to help retain their shape longer; however, this is not always necessary. Prepared liquids
can also be stored in a siphon bottle and kept for use. The pressure from the bottle will push out the aerated liquid, producing the
espuma.
FOAM
Foam is created by trapping air within a solid or liquid substance. Although culinary foams are most recently associated with molecular
gastronomy, they are part of many culinary preparations that date back to even earlier times. Mousse, soufflé, whipped cream, and
froth in cappuccino are just some examples of common foams. Common examples of “set” foams are bread, pancakes, and muffins.
Foam does not rely on pressure to encase air bubbles into a substance. Like espuma, foam may also be created with the help of a
surfactant and gelling or thickening agents to help it hold shape. The production of a culinary foam starts with a liquid or a solid that
has been puréed. The thickening or gelling agent is then diluted into this to form a solution. Once dissolved, the solution is whipped to
introduce air into it.
The process of whipping is done until the foam has reached the desired stiffness. Note that certain ingredients may break down if they
are whipped for too long, especially without the presence of a stabilizing agent.
Gels Turning a liquid, such as a vegetable juice or raspberry purée, into a solid not only gives it a different texture but also allows the
food to be cut into many shapes, enabling different visual presentations (Figure 2). Regular gelatin can be used as well as other gelling
agents, such as agar agar, which is derived from red algae.

Figure 2. “Papayagelee” by hedonistin is licensed under CC BY NC 2.0
BRITTLE GELS
Gelling agents are often associated with jelly-like textures, which may range from soft to rm. However, certain gels produced by
specic agents may not t this description.
Rather than forming an elastic or pliable substance, brittle gels may also be formed. These are gels that are rm in nature yet fragile at
the same time. This characteristic is caused by the formation of a gel network that is weak and susceptible to breaking. This property
allows brittle gels to crumble in the mouth and create a melt-in-the-mouth feeling. As a result, new sensations and textures are
experienced while dining. At the same time, tastes within a dish are also enhanced due to the avour release caused by the gel
breakdown.Brittle gels are made by diluting the gelling agent into a liquid substance such as water, milk, or a stock. This mixture is left
to set to attain a gelled end product. It should be noted that the concentration of gelling agents used, as well as the amount of liquid,
both affect gelation.
Agar agar is a common agent used to create brittle gels. However, when combined with sugar it tends to create a more elastic
substance. Low-acyl gellan gum, locust bean gum, and carrageenan also create brittle gels.
FLUID GELS
A uid gel is a cross between a sauce, gel, and purée. It is a controlled liquid that has properties of all three preparations. A uid gel
displays viscosity and uidity at the same time, being thick yet still spreadable.
Fluid gels behave as solids when undisturbed, and ow when exposed to sufficient agitation. They are used in many culinary dishes
where uids need to be controlled, and they provide a rich, creamy texture.
A uid gel is created using a base liquid that can come from many different sources. The base liquid is commonly extracted from fruits
and vegetables, taken from stocks, or even puréed from certain ingredients. The longer the substance is exposed to stress, and the more
intense the outside stress, the more uidity is gained. More uidity causes a ner consistency in the gel.
Fluid gels can be served either hot or cold, as many of the gelling agents used for such preparations are stable at high temperatures.
DRYING AND POWDERING

Drying a food intensies its avour and, of course, changes its texture. Eating a piece of apple that has been cooked and then
dehydrated until crisp is very different from eating a fresh fruit slice. If the dehydrated food is powdered, it becomes yet another
avour and texture experience.
When maltodextrin (or tapioca maltodextrin) is mixed with fat, it changes to a powder. Because maltodextrin dissolves in water, peanut
butter (or olive oil) that has been changed to a powder changes back to an oil in the mouth.
FREEZING
In molecular gastronomy, liquid nitrogen is often used to freeze products or to create a frozen item without the use of a freezer.
Liquid nitrogen is the element nitrogen in a liqueed state. It is a clear, colourless liquid with a temperature of -196°C (-321°F). It is
classied as a cryogenic uid, which causes rapid freezing when it comes into contact with living tissues.
The extremely cold temperatures provided by this liqueed gas are most often used in modern cuisine to produce frozen foams and ice
cream. After freezing food, nitrogen boils away, creating a thick nitrogen fog that may also add to the aesthetic features of a dish.
Given the extreme temperature of liquid nitrogen, it must be handled with care. Mishandling may cause serious burns to the skin.
Nitrogen must be stored in special asks and handled only by trained people. Aprons, gloves, and other specially designed safety gear
should be used when handling liquid nitrogen.

Used mainly in the form of a coolant for molecular gastronomy, liquid nitrogen is not ingested. It is poured directly onto the food that
needs to be cooled, causing it to freeze. Any remaining nitrogen evaporates, although sufficient time must be provided to allow the
liqueed gas to be eliminated and for the dish to warm up to the point that it will not cause damage during consumption.
SPHERIFICATION
Spherication is a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids. Spheres can
be made in various sizes and of various rmnesses, such as the “caviar” shown in Figure 3. The result is a burst-in-the-mouth effect,
achieved with the liquid. Both avour and texture are enhanced with this culinary technique.
There are two versions of the spherication process: direct and reverse.
In direct spherication, a avoured liquid (containing either sodium alginate, gellan gum, or carrageenan) is dripped into a water bath
that is mixed with calcium (either calcium chloride or calcium lactate). The outer layer is induced by calcium to form a thin gel layer,
leaving a liquid centre. In this version, the spheres are easily breakable and should be consumed immediately.
Calcium chloride and sodium alginate are the two basic components used for this technique. Calcium chloride is a type of salt used in
cheese making, and sodium alginate is taken from seaweed. The sodium alginate is used to gel the chosen liquid by dissolving it
directly into the uid. This causes the liquid to become sticky, and proper dissolving must be done by mixing. The liquid is then left to
set to eliminate any bubbles.
Once ready, a bath is prepared with calcium chloride and water. The liquid is then dripped into the bath using a spoon or syringe
depending on the desired sphere size. The gel forms a membrane encasing the liquid when it comes into contact with the calcium
chloride. Once set, the spheres are then removed and rinsed with water to remove any excess calcium chloride.
In reverse spherication, a calcium-containing liquid (or ingredients mixed with a soluble calcium salt) is dripped into a setting bath
containing sodium alginate. Surface tension causes the drop to become spherical. A skin of calcium alginate immediately forms around
the top. Unlike in the direct version, the gelling stops and does not continue into the liquid orb. This results in thicker shells so the
products do not have to be consumed immediately.
Figure 3. “White chocolate spaghetti with raspberry sauce and chocolate martini caviar” by ayngelina is licensed under CC BY NC-ND
2.0
VIDEOS ON SPHERIFICATION:
Direct: https://www.youtube.com/watch?v=BeRMBv95gLk
Reverse: https://www.youtube.com/watch?v=JPNo79U77yI
Specialty ingredients used in molecular gastronomy
There are a number of different ingredients used in molecular gastronomy as gelling, thickening, or emulsifying agents. Many of these
are available in specialty food stores or can be ordered online.
Algin
Another name for sodium alginate, algin is a natural gelling agent taken from the cell walls of certain brown seaweed species.
CALCIUM CHLORIDE
Calcium chloride, also known as CaCl2, is a compound of chlorine and calcium that is a by-product of sodium bicarbonate (baking
soda) manufacturing. At room temperature it is a solid salt, which is easily dissolved in water.
This is very salty and is often used for preservation, pickling, cheese production, and adding taste without increasing the amount of
sodium. It is also used in molecular gastronomy in the spherication technique (see above) for the production of ravioli, spheres,
pearls, and caviar (Figure 3).

Calcium lactate
Calcium lactate is a calcium salt resulting from the fermentation of lactic acid and calcium. It is a white crystalline power when solid
and is highly soluble in cold liquids. It is commonly used as a calcium fortier in various food products including beverages and
supplements.
Calcium lactate is also used to regulate acidity levels in cheese and baking powder, as a food thickener, and as a preservative for fresh
fruits. In molecular gastronomy, it is most commonly used for basic spherication and reverse spherication due to the lack of
bitterness in the nished products.
Like calcium chloride, calcium lactate is used alongside sodium alginate. In regular spherication, it is used in the bath. It is also used
as a thickener in reverse spherication.
CAROB BEAN GUM

Carob bean gum is another name for locust bean gum. It is often used to stabilize, texturize, thicken, and gel liquids in the area of
modern cuisine, although it has been a popular thickener and stabilizer for many years.
CARRAGEENAN
Carrageenan refers to any linear sulfated polysaccharide taken from the extracts of red algae. This seaweed derivative is classied
mainly as iota, kappa, and lambda. It is a common ingredient in many foods.
There are a number of purposes that it serves, including binding, thickening, stabilizing, gelling, and emulsifying. Carrageenan can be
found in ice cream, salad dressings, cheese, puddings, and many more foods. It is often used with dairy products because of its good
interaction with milk proteins. Carrageenan also works well with other common kitchen ingredients and offers a smooth texture and
taste that blends well and does not affect avour.
More often than not, carrageenan is found in powder form, which is hydrated in liquid before being used. For best results, carrageenan
powder should be sprinkled in cold liquid and blended well to dissolve, although it may also be melted directly in hot liquids.
CITRIC ACID
Classied as a weak organic acid, citric acid is a naturally occurring preservative that can be found in citrus fruits. Produced as a result
of the fermentation of sugar, it has a tart to bitter taste and is usually in powder form when sold commercially. It is used mainly as a
preservative and acidulent, and it is a common food additive in a wide range of foods such as candies and soda. Other than extending
shelf life by adjusting the acidity or pH of food, it can also help enhance avours. It works especially well with other fruits, providing a
fresh taste.
In modern cooking, citric acid is often used as an emulsier to keep fats and liquids from separating. It is also a common component in
spherication, where it may be used as an acid buffer.
GELLAN GUM
Gellan gum is a water-soluble, high-molecular-weight polysaccharide gum that is produced through the fermentation of carbohydrates
in algae by the bacterium Pseudomonas elodea. This fermented carbohydrate is puried with isopropyl alcohol, then dried and milled
to produce a powder.
Gellan gum is used as a stabilizer, emulsier, thickener, and gelling agent in cooking. Aspics and terrines are only some of the dishes
that use gellan. It comes in both high-acyl and low-acyl forms. High-acyl gellan gum produces a exible elastic gel, while low-acyl
gellan gum will give way to a more brittle gel.
Like many other hydrocolloids, gellan gum is used with liquids. The powder is normally dispersed in the chosen liquid to dissolve it.
Once dissolved, the solution is then heated to facilitate liquid absorption and gelling by the hydrocolloid. A temperature between 85°C
and 95°C (185°F and 203°F) will start the
dissolution process. Gelling will begin upon cooling around 10°C and 80°C (50°F and 176°F).
Gellan gum creates a thermo-irreversible gel and can withstand high heat without reversing in form. This makes it ideal for the creation
of warm gels.
GUAR GUM
Guar gum, or guaran, is a carbohydrate. This galactomannan is taken from the seeds of the guar plant by dehusking, milling, and
screening. The end product is a pale, off-white, loose powder. It is most commonly used as a thickening agent and stabilizer for sauces
and dressings in the food industry. Baked goods such as bread may also use guar gum to increase the amount of soluble bre. At the
same time, it also aids with moisture retention in bread and other baked items.

Being a derivative of a legume, guar gum is considered to be vegan and a good alternative to starches. In modern cuisine, guar gum is
used for the creation of foams from acidic liquids, for uid gels, and for stabilizing foams.
Guar gum must rst be dissolved in cold liquid. The higher the percentage of guar gum used, the more viscous the liquid will become.
Dosage may also vary according to the ingredients used as well as desired results and temperature.
IOTA CARRAGEENAN
Iota carrageenan is a hydrocolloid taken from red seaweed (Eucheuma denticulatum). It is one of three varieties of carrageenan and is
used mainly as a thickening or gelling agent.
Gels produced from iota carrageenan are soft and exible, especially when used with calcium salts. It produces a clear gel that exhibits
little syneresis. Iota is a fast-setting gel that is thermo-reversible and remains stable through freezing and thawing. In modern cuisine it
is used to create hot foams as well as custards and jellies with a creamy texture.
Like most other hydrocolloids, iota carrageenan must rst be dispersed and hydrated in liquid before use. Unlike lambda carrageenan,
it is best dispersed in cold liquid. Once hydrated, the solution must be heated to about 70°C (158°F) with shear to facilitate dissolution.
Gelling will happen between 40°C and 70°C (104°F and 158°F) depending on the number of calcium ions present.
KAPPA CARRAGEENAN
Kappa carrageenan is another type of red seaweed extract taken specically from Kappaphycus alvarezii. Like other types of
carrageenan, it is used as a gelling, thickening, and stabilizing agent. When mixed with water, kappa carrageenan creates a strong and
rm solid gel that may be brittle in texture.
This particular variety of carrageenan blends well with milk and other dairy products. Since it is taken from seaweed, it is considered to
be vegan and is an alternative to traditional gelling agents such as gelatin.
Kappa carrageenan is used in various cooking preparations including hot and cold gels, jelly toppings, cakes, breads, and pastries.
When used in molecular gastronomy preparations and other dishes, kappa carrageenan should be dissolved in cold liquid.
Once dispersed, the solution must be heated between 40°C and 70°C (104°F and 158°F). Gelling will begin between 30°C and 60°C
(86°F and 140°F). Kappa carrageenan is a thermo-reversible gel and will stay stable up to 70°C (158°F). Temperatures beyond this will
cause the gel to melt and become liquid once again.
LOCUST BEAN GUM

Locust bean gum, also known as LBG and carob bean gum, is a vegetable gum derived from Mediterranean-region carob tree seeds.
This hydrocolloid is used to stabilize, texturize, thicken, and gel liquids in modern cuisine, although it has been a popular thickener and
stabilizer for many years.
It has a neutral taste that does not affect the avour of food that it is combined with. It also provides a creamy mouth feel and has
reduced syneresis when used alongside pectin or carrageenan for dairy and fruit applications. The neutral behaviour of this
hydrocolloid makes it ideal for use with a wide range of ingredients.
To use locust bean gum, it must be dissolved in liquid. It is soluble with both hot and cold liquids.
MALTODEXTRIN
Maltodextrin is a sweet polysaccharide that is produced from starch, corn, wheat, tapioca, or potato through partial hydrolysis and
spray drying. This modied food starch is a white powder that has the capacity to absorb and hold water as well as oil. It is an ideal
additive since it has fewer calories than sugar and is easily absorbed and digested by the body in the form of glucose.
Coming from a natural source, it ranges from nearly avourless to fairly sweet without any odour. Maltodextrin is a common
ingredient in processed foods such as soda and candies. In molecular gastronomy, it can be used both as a thickener and a stabilizer for
sauces and dressings, for encapsulation, and as a sweetener. In many cases, it is also used as an aroma carrier due to its capacity to
absorb oil. It is also often used to make powders or pastes out of fat.
SODIUM ALGINATE
Sodium alginate, which is also called algin, is a natural gelling agent taken from the cell walls of certain brown seaweed species. This
salt is obtained by drying the seaweed, followed by cleaning, boiling, gelling, and pulverizing it. A light yellow powder is produced
from the process. When dissolved in liquids, sodium alginate acts as a thickener, creating a viscous uid. Conversely, when it is used
with calcium it forms a gel through a cold process.
In molecular gastronomy, sodium alginate is most commonly used as a texturizing agent. Foams and sauces may be created with it. It is
also used in spherication for the creation of pearls, raviolis, mock caviar, marbles, and spheres. Sodium alginate can be used directly

by dissolving it into the liquid that needs to be gelled, as in the case of basic spherication. It may also be used inversely by adding it
directly to a bath, as in the case of reverse spherication.
This versatile product is soluble in both hot and cold liquids, and gels made with it will set at any temperature.
SOY LECITHIN
Soy lecithin, also called just lecithin, is a natural emulsier that comes from fatty substances found in plant tissues. It is derived from
soybeans either mechanically or chemically, and is a by-product of soybean oil creation. The end product is a light brown powder that
has low water solubility.
As an emulsier, it works to blend immiscible ingredients together, such as oil and water, giving way to stable preparations. It can be
whisked directly into the liquid of choice.
Soy lecithin is also used in creating foams, airs, mousses, and other aerated dishes that are long lasting and full of avour. It is used in
pastries, confections, and chocolate to enhance dough and increase moisture tolerance.
As with most ingredients, dosage and concentration for soy lecithin will depend on the ingredients used, specic properties desired in
the resulting preparation, as well as other conditions.
TAPIOCA MALTODEXTRIN
Tapioca maltodextrin is a form of maltodextrin made from tapioca starch. It is a common ingredient in molecular gastronomy because
it can be used both as a thickener and stabilizer for sauces and dressings, for encapsulation, and as a sweetener. In many cases it is also
used as an aroma carrier due to its capacity to absorb oil. It is often used to make powders or pastes out of fat.
XANTHAN GUM
Xanthan gum is a food additive used as a thickening agent. It is produced through the fermentation of glucose. As a gluten-free
additive it can be used as a substitute in cooking and baking.
As a thickener, when used in low dosages, xanthan gum produces a weak gel with high viscosity that is shear reversible with a high
pourability. It also displays excellent stabilizing abilities that allow for particle suspension.
Moreover, xanthan gum mixes well with other avours without masking them and provides an improved mouth feel to preparations.
The presence of bubbles within the thickened liquids often makes way for light and creamy textures. It is used in the production of
emulsions, suspensions, raviolis, and foams.
Being a hydrocolloid, xanthan gum must be hydrated before use. High versatility allows it to be dissolved over a wide range of
temperatures, acid, and alcohol levels. Once set, xanthan gum may lose some of its effectiveness when exposed to heat.
CONTRIBUTORS

21: SAUCES
Sauces enhance desserts by both their flavor and their appearance, just as savory sauces enhance meats, fish, and vegetables. Crème
anglaise, chocolate sauce, caramel sauce, and the many fruit sauces and coulis are the most versatile. One or another of these sauces
will complement nearly every dessert.
EXAMPLES OF DESSERT SAUCES

Caramel sauce: A proper caramel flavor is a delicate balance between sweetness and bitterness. As sugar cooks and begins to change
color, a flavor change will occur. The darker the sugar, the more bitter it will become. Depending on the application for the finished
caramel, it can be made mild or strong. At this point, a liquid is added. This liquid will serve several roles: it will stop the cooking
process, it can add richness and flavor, and it will soften the sauce. The fluidity of the finished sauce will depend on the amount of
liquid added to it, and the temperature it is served at. Dairy products, such as cream, milk, or butter, will add richness; use water for a
clear sauce; use fruit purées to add different flavor elements.
Chocolate sauce: Sometimes called fudge sauce, chocolate sauce is generally made from cream (or milk), butter, and chocolate,
and can be served hot or cold. The proportion of each of the ingredients will affect the thickness of the final product.
Compote: French for “mixture,” a compote is cooked fruit served in its own cooking liquid, usually a sugar syrup. Compotes can
be made with fresh, frozen, or dried fruits, and served hot or cold.
Coulis: French for “strained liquid,” a coulis is most often an uncooked, strained purée. Flavors remain pure, and the colors bright.
One of the drawbacks of using a coulis is that it may separate quickly when used as a plating sauce. It’s best to use à la minute.
Crème anglaise: French for “English custard,” crème anglaise is a rich, pourable custard sauce that can be served hot or cold over
cake, fruits, or other desserts. Made with eggs, sugar, and milk or cream, it is stirred over heat until it thickens into a light sauce.
However, it’s a delicate operation: too much heat turns it into scrambled eggs! It should not get above 85°C (185°F) during the
cooking process. Vanilla is the classic flavoring, but coffee, spices, chocolate, or liqueurs can be added. With additional yolks and
heavy cream, it becomes the “custard” used for French ice cream. With additional yolks, gelatin, whipped cream, and flavoring, it
becomes Bavarian cream.
Curd: A curd is creamy and fruit based, with citrus and berry flavors being the most popular. Made from fruit juices, eggs, butter,
and sugar cooked in a process similar to crème anglaise, curds can be thick, pourable sauces or spreads.
Fruit butter: Fruit butter is a spread made from whole fruits, cooked, reduced, and puréed (if you don’t want any chunks in it) until
very thick. It does not contain any butter; the term refers to the consistency.
Fruit sauce: A fruit sauce is a fruit purée, cooked and thickened with a starch. It is normally served cold.
Hard sauce: This traditional sauce for Christmas pudding, or any steamed pudding, is made by combining butter, sugar, and
flavorings, often liqueurs. It is normally piped into shapes and chilled, then placed on the warm dessert just before serving.
Sabayon: Sabayon is a mixture of egg yolks, flavoring, and sugar beaten over simmering water until thick, then beaten until cool. It
is traditionally flavored with sweet white wine or liquor, then served over fresh fruit and grilled (when it is called a gratin). The
Italian version of this is called azabaglione and isflavored with Madeira wine.
Whipped cream: This very popular dessert topping can be served plain, sweetened, or flavoredC.rème chantilly, a classic version
of this, is a combination of whipped cream, sugar, and vanilla.
APPLYING DESSERT SAUCES

Except in the case of some home-style or frozen desserts, sauces are usually not ladled over the dessert because doing so would mar the
appearance. Instead, the sauce is applied in a decorative fashion to the plate rather than the dessert. Many different styles of plate
saucing are available.
Pouring a pool of sauce onto the plate is knownfloaosding. Although plate flooding often looks old- fashioned today, it can still be a
useful technique for many desserts. Flooded plates can be made more attractive by applying a contrasting sauce and then blending or
feathering the two sauces decoratively with
a pick or the end of a knife. For this technique to work, the two sauces should be at about the same fluidity or consistency.
Rather than flooding the entire plate, it may be more appropriate for some desserts to apply a smaller pool of sauce to the plate, as this
avoids overwhelming the dessert with too much sauce.
A variation of the flooding technique is outlining, where a design is piped onto the plate with chocolate and allowed to set. The spaces
can then be flooded with colorful sauces.
A squeeze bottle is useful for making dots, lines, curves, and streaks of sauce in many patterns. Or just a spoon is needed to drizzle
random patterns of sauce onto a plate. Another technique for saucing is applying a small amount of sauce and streaking it with a brush,
an offset spatula, or the back of a spoon.

Sauces are a great way to highlight flavors. Choose ones that will create balance on the plate, not just for color, but with all the
components. A tart berry sauce will complement a rich cheesecake or chocolate dessert because sourness (acid) will cut through fat,
making it taste lighter than it is. A sweet sauce served with a sweet dessert will have the overall effect of hiding flavors in both. Hold
back on sweetness in order to intensify other flavors.
Many modern presentations may have a minimal amount of sauce. Sometimes this is done just for aesthetic reasons and not for how it
will complement the dessert. Think of the dish and the balance of the components. This is the most important factor: flavor first,
presentation second.
CONTRIBUTORS

22: LOW-TEMPERATURE AND SOUS-VIDE
Sous-vide cooking is about immersing a food item in a precisely controlled water bath, where the temperature of the water is the same
as the target temperature of the food being cooked. Food is placed in
a food-grade plastic bag and vacuum-sealed before going into the water bath. Temperatures will vary depending on desired end result.
This allows the water in the bath to transfer heat into the food while preventing the water from coming into direct contact with it. This
means the water does not chemically interact with the food: the flavors of the food remain stronger, because the water is unable to
dissolve or carry away any compounds in the food (Figure 1).
Figure 1. “Img_0081” by Derek is licensed under CC BY- SA-ND 2.0
SOUS-VIDE FRUITS AND VEGETABLES

Cooking vegetable and fruits sous-vide is a great way to tenderize them without losing as many of the vitamins and minerals that are
normally lost through blanching or steaming. Fruits can also be infused with liquid when cooked at lower temperatures by adding
liquid to the bag. Sous-vide helps preserve the nutrients present in fruits and vegetables by not cooking them above the temperatures
that cause the cell walls to fully break down. This allows them to tenderize without losing all their structure. The bag also helps to
catch any nutrients that do come out of the vegetable.
While time and temperature do not factor into safety for fruits and vegetables, they do have a unique effect on their structure. There are
two components in fruits and vegetables that make them crisp: pectin and starch. Pectin, which is a gelling agent commonly used in
jams and jellies for structure, breaks down at 83oC (183oF) at a slower rate than the starch cells do. In many cases this allows for more
tender fruits and vegetables that have a unique texture to them.
CUSTARDS
The term custard spans so many possible ingredients and techniques that it is most useful to think of a custard as simply a particular
texture and mouth feel. Custards have been made for centuries by lightly cooking a blend of eggs, milk, and heavy cream, but
modernist chefs have invented myriad ways to make custards.
Using the sous-vide method to prepare crème anglaise, curds, ice cream bases, custard bases, sabayons, and dulce de leche is possible.
The technique offers greater consistency and more control over the texture, which can range from airy, typical of a sabayon, to dense,
as in a posset. For custards, eggs will be properly cooked at 82°C (180oF), so if the water bath is set to this temperature, no
overcooking can happen. The one constant among custards is the use of plenty of fat, which not only provides that distinctive mouth
feel but also makes custard an excellent carrier of fat-soluble flavors and aromas. Lighter varieties of custard, prepared sous-vide style
and cooled, can be aerated in a whipping siphon into smooth, creamy foams.
OTHER APPLICATIONS FOR VACUUM-SEAL PROCESSES

FRUIT COMPRESSION
Vacuum-compressing fruits and vegetables is a popular modern technique that can give many plant foods
an attractive, translucent appearance (as shown in the watermelon in Figure 2) and a pleasant, surprising texture. This technique
exploits the ability of a vacuum chamber to reduce surrounding pressure, which causes air and moisture within the plant tissue to
rapidly expand and rupture the structures within the food. When the surrounding pressure is restored to a normal level, the labyrinth of
air-filled spaces collapses. As
a result, light tends to pass through the food rather than being scattered and diffused, which is why vacuum-compressed plant foods
appear translucent. Causing the porous structure of a plant food to collapse also imparts a somewhat dense, toothsome texture that can
give a familiar ingredient, such as watermelon, an entirely new appeal.

Figure 5. “WD-50 (7th Course)” by Peter Dillon is licensed under CC BY 2.0
INFUSIONS
When adding liquids, the vacuum-seal process creates a rapid infusion—especially with more porous foods (such as adding spices to
cream or herbs to melon). This can add flavor and texture in a shorter time than traditional infusions.
CONTRIBUTORS

UNDERSTANDING INGREDIENTS: FLOUR
23: INTRODUCTION - UNDERSTANDING INGREDIENTS
Ingredients play an important role in baking. Not only do they provide the structure and flavour of all of the products produced in the
bakery or pastry shop, their composition and how they react and behave in relation to each other are critical factors in understanding the
science of baking. This is perhaps most evident when it comes to adapting formulas and recipes to accommodate additional or
replacement ingredients while still seeking a similar outcome to the original recipe.
24: THE HISTORY OF WHEAT FLOUR

Archaeologists who did excavations in the region of the lake dwellers of Switzerland found grains of wheat, millet, and rye 10,000 years
old. The Romans perfected the rotary mill for turning wheat into flour. By the time of Christ, Rome had more than 300 bakeries, and
Roman legions introduced wheat throughout their empire
25: MILLING OF WHEAT

Milling of wheat is the process that turns whole grains into flours. The overall aims of the miller are to produce: A consistent product A
range of flours suitable for a variety of functions Flours with predictable performance
26: FLOUR STREAMS AND TYPES OF WHEAT FLOUR

Modern milling procedures produce many different flour streams (approximately 25) that vary in quality and chemical analysis. These
are combined into four basic streams of edible flour, with four other streams going to feed.
27:FLOUR TERMS AND TREATMENTS

In addition to types of flour, you may come across various other terms when purchasing flour. These include some terms that refer to the
processing and treatment of the flour, and others outlining some of the additives that may be added during the milling and refining
process.
28: FLOUR ADDITIVES

A number of additives may be found in commercial flours, from agents used as dough conditioners, to others that aid in the
fermentation process. Why use so many additives? Many of these products are complementary – that is, they work more effectively
together and the end product is as close to “ideal” as possible.
29: WHOLE GRAIN AND ARTISAN MILLING

Whole grain and artisan milling is the type of milling that was practiced before the consumer market demanded smooth white flours that
are refined and have chemical additives to expedite aging of flours. Artisan milling produces flours that are less refined and better suited
to traditional breads, but also contain little to no additives and have higher nutritional content.
30: FLOUR IN BAKING

Flour forms the foundation for bread, cakes, and pastries. It may be described as the skeleton, which supports the other ingredients in a
baked product. This applies to both yeast and chemically leavened products.
31: RYE FLOUR

Rye is a hardy cereal grass cultivated for its grain. Its use by humans can be traced back over 2,000 years. Once a staple food in
Scandinavia and Eastern Europe, rye declined in popularity as wheat became more available through world trade. A crop well suited to
northern climates, rye is grown on the Canadian Prairies and in the northern states such as the Dakotas and Wisconsin.
32: OTHER GRAINS AND FLOURS

Several other types of grains are commonly used in baking. In particular, corn and oats feature predominantly in certain types of baking
(quick breads and cookies respectively, for instance) but increasingly rice flour is being used in baked goods, particularly for people
with gluten sensitivities or intolerances. The trend to whole grains and the influence of different ethnic cultures has also meant the
increase in the use of other grains and pulses for flours used in breads.

23: INTRODUCTION - UNDERSTANDING INGREDIENTS
Ingredients play an important role in baking. Not only do they provide the structure and flavour of all of the products produced in the
bakery or pastry shop, their composition and how they react and behave in relation to each other are critical factors in understanding
the science of baking. This is perhaps most evident when it comes to adapting formulas and recipes to accommodate additional or
replacement ingredients while still seeking a similar outcome to the original recipe.
In this book, we look at each of the main categories of baking ingredients, listed below, and then explore their composition and role in
the baking process. In addition to these categories, we will discuss the role that salt and water play in the baking process.
The main categories of baking ingredients are:
Grains and flours Sweeteners
Fats oils Leavening agents Eggs
Dairy products
Chocolate and other cocoa products Nuts and seeds
Thickening agents
Spices and other flavourings
Fruit
Note: For most measurements used in the open textbook series, both S.I. (metric) and U.S./imperial values are given. The exception is
nutritional information, which is always portrayed using metric values in both Canada and the United States.
CONTRIBUTORS

24: THE HISTORY OF WHEAT FLOUR
Archaeologists who did excavations in the region of the lake dwellers of Switzerland found grains of wheat, millet, and rye 10,000
years old. The Romans perfected the rotary mill for turning wheat into flour. By the time of Christ, Rome had more than 300 bakeries,
and Roman legions introduced wheat throughout their empire. Improved milling processes were needed because even when wheat was
milled twice and bolted (sifted) through silk gauze, the result was still a yellowish flour of uneven texture and flecked with germ and
bran.
In the second half of the 19th century, there were great changes in the flour milling process. An American inventor, Edmund LaCroix,
improved the process with a purifier to separate the middlings (bran, germ,and other coarse particles) from the particles that form
smooth-textured white flour. In recent years, the demand for whole grain milling has increased because whole grain food products have
proved to be more nutritious than products made from white flour. (More information on whole grain and artisan milling is provided
later in this section.)
In Canada, large-scale wheat growing didn’t occur until after the Prairies were settled in the 1800s. Hard wheat, such as Red Fife,
Marquis, and Selkirk, earned Canada a position as the granary for Britain and many other European countries. Today, most of the
wheat grown in Western Canada is the hard Red Spring variety. Soft wheats, such as soft red and soft white, are primarily grown in
Quebec and Ontario. Many of the original wheat growers have passed on their farms to the next generations, while others branched out
to organic farming and milling. One of these farms, Nunweiler’s, has a heritage that goes back to the early 1900s when the original
wheat in Canada, Red Fife and Marquis, was grown on this farm.
Today, the major wheat growing areas of North America are in the central part of the continent, in the Great Plains of the United States
and the Canadian Prairies. From Nebraska south, winter wheat can be grown, while to the north through Saskatchewan spring wheat
dominates. Many American states and some Canadian provinces grow both kinds. In fact, there are very few states that don’t grow
some wheat. Kansas, the site of the American Institute of Baking, could be said to be at the heart of the U.S. wheat growing area, while
Saskatchewan is the Canadian counterpart.
CONTRIBUTORS

25: MILLING OF WHEAT
Milling of wheat is the process that turns whole grains into flours. The overall aims of the miller are to produce:
A consistent product
A range of flours suitable for a variety of functions
Flours with predictable performance
The very first mill operation is analyzing the grain, which determines criteria such as thgeluten content and amylase activity. It is at this
point that decisions about blending are made.
Following analysis, milling may be divided into three stages:
Cleaning and conditioning – ridding the grain of all impurities and readying it for milling
Crushing or breaking – breaking down the grain in successive stages to release its component parts Reduction – progressive rollings
and siftings to refine the flour and separate it into various
categories, called streams
CLEANING
Wheat received at the mill contains weeds, seeds, chaff, and other foreign material. Strong drafts of air from the aspirator remove
lighter impurities. The disc separator removes barley, oats, and other foreign materials. From there, the wheat goes to the scourers in
which it is driven vigorously against perforated steel casings by metal beaters. In this way, much of the dirt lodged in the crease of the
wheat berry is removed and carried away by a strong blast of air. Then the magnetic separator removes any iron or steel.
At this point, the wheat is moistened. Machines known as whizzers take off the surface moisture. The wheat
is then tempered, or allowed to lie in bins for a short time while still damp, to toughen the bran coat, thus making possible a complete
separation of the bran from the flour-producing portion of the wheat berry. After tempering, the wheat is warmed to a uniform
temperature before the crushing process starts.
CRUSHING OR BREAKING
The objectives at this stage are twofold:
Separate as much bran and germ as possible from the endosperm
Maximize the flour from the resulting endosperm
Household grain mills create flour in one step — grain in one end, flour out the other — but the commercial mill breaks the grain down
in a succession of very gradual steps, ensuring that little bran and germ are mixed with any endosperm.
Although the process is referred to ascrushing, flour mills crack rather than crush the wheat with large steel rollers. The rollers at the
beginning of the milling system are corrugated and break the wheat into coarse particles. The grain passes through screens of
increasing fineness. Air currents draw off impurities from the middlings. Middlings is the name given to coarse fragments of
endosperm, somewhere between the size of semolina and flour. Middlings occur after the “break” of the grain.
Bran and germ are sifted out, and the coarse particles are rolled, sifted, and purified again. This separation of germ and bran from the
endosperm is an important goal of the miller. It is done to improve dough-making characteristics and colour. As well, the germ contains
oil and can affect keeping qualities of the flour.
REDUCTION
In the reduction stage, the coarser particles go through a series of fine rollers and sieves. After the first crushing, the wheat is separated
into five or six streams. This is accomplished by means of machines called plansifters that contain sieves, stacked vertically, with
meshes of various sizes. The finest mesh is as fine as the finished flour, and some flour is created at an early stage of reduction.
Next, each of the divisions or streams passes through cleaning machines, known apsurifiers, a series of
sieves arranged horizontally and slightly angled. An upcurrent draught of air assists in eliminating dust. The
product is crushed a little more, and each of the resulting streams is again divided into numerous portions
by means of sifting. The final crushings are made by perfectly smooth steel rollers that reduce the middlings into flour. The flour is
then bleached and put into bulk storage. From bulk storage, the flour is enriched (thiamine, niacin, riboflavin, and iron are added), and
either bagged for home and bakery use or made ready for bulk delivery.
EXTRACTION RATES
The extraction rate is a figure representing the percentage of flour produced from a given quantity of grain. For example, if 82 kg of
flour is produced from 100 kg of grain, the extraction rate is 82% (82÷100×100). Extraction rates vary depending on the type of flour

produced. A whole grain flour, which contains all of the germ, bran, and endosperm, can have an extraction rate of close to 100%,
while white all-purpose flours generally have extraction rates of around 70%. Since many of the nutrients are found in the germ and
bran, flours with a higher extraction rate have a higher nutritional value.
CONTRIBUTORS

26: FLOUR STREAMS AND TYPES OF WHEAT FLOUR
Modern milling procedures produce many different flour streams (approximately 25) that vary in quality and chemical analysis. These
are combined into four basic streams of edible flour, with four other streams going to feed.
Top patent flour: This stream is composed of only the purest and most highly refined streams from the mill. It is low in ash and is
approximately 50% of the flour extracted. The term ash indicates the mineral content (e.g., phosphorus) of the flour. When flour is
burned, all that is left is the burned mineral elements that constitute ash.
Second patent flour: This flour is composed of streams with an intermediate degree of refinement. It has an average ash content of
approximately 0.45% and represents about 35% of the total flour. First clear flour: This stream contains the balance of the flour that
possesses baking properties, and is high in ash and protein content. It is usually about 15% of the total flour.
Second clear flour: This grade contains the poorest flour streams. It is very high in ash (approximately 0.75%), and has little or no
baking quality. It is about 2% of the total flour.
Feed streams: The balance of the streams from the mill are classed as feed. Feeds are marketed as bran, wheat shorts, flour
middlings, and wheat germ.
Within the streams of edible flours, there are a number of different types of flour used in food preparation. Each has different
characteristics, and with those come different uses, as described below.
ALL-PURPOSE FLOUR
General purpose or home use flours are usually a blend of hard spring wheats that are lower in protein (gluten) content than bread
flours. They are top patent flours and contain sufficient protein to make good yeast breads, yet not too much for good quick breads,
cakes, and cookies.
Note: A word about gluten quality as opposed to gluten quantity: The fact that a particular flour contains a high quantity of protein, say
13% to 15%, does not necessarily mean that it is of high quality. It may contain too much ash or too much damaged starch to warrant
this classification. High quality is more important in many bread applications than high quantity. All-purpose flour is an example of a
high-quality flour, with a protein content of about 12%.
GRAHAM FLOUR
A U.S. patented flour, graham flour is a combination of whole wheat flour (slightly coarser), with added bran and other constituents of
the wheat kernel.
BREAD FLOUR
Bread flour is milled from blends of hard spring and hard winter wheats. They average about 13% protein and are slightly granular to
the touch. This type of flour is sold chiefly to bakers because it makes excellent bread with bakery equipment, but has too much protein
for home use. It is also called strong flour or hard flour and is second patent flour.
For example, the specification sheet on bread flour produced by a Canadian miller might include the following information:
Ingredients: Wheat flour, amylase, ascorbic acid, niacin, iron, thiamine mononitrate, riboflavin, azodicarbonamide, folic acid.
Moisture: 14.2%
Ash: 0.54%
Protein (5.7 x N) 13.00%
Along with this information there is microbiological data and an allergen declaration. (Note that the formula in parentheses beside
“Protein” is simply the laboratory’s way of deriving the protein figure from the nitrogen content.)
CAKE FLOUR
Cake flour is milled from soft winter wheats. The protein content is about 7% and the granulation is so uniform and fine that the flour
feels satiny. An exception is a high-protein cake flour formulated especially for fruited pound cakes (to prevent the fruit from sinking).
CLEAR FLOUR
Clear flour comes from the part of the wheat berry just under the outer covering. Comparing it to first patent flour is like comparing
cream to skim milk. It is dark in colour and has a very high gluten content. It
is used in rye and other breads requiring extra strength.
GLUTEN FLOUR

Gluten flour is made from wheat flour by removing a large part of the starch. It contains no more than 10% moisture and no more than
44% starch.
PASTRY FLOUR
Pastry flour is made from either hard or soft wheat, but more often from soft. It is fairly low in protein and is finely milled, but not so
fine as cake flour. It is unsuitable for yeast breads but ideal for cakes, pastries, cookies, and quick breads.
SELF-RISING FLOUR
Self-rising flour has leavening and salt added to it in controlled amounts at the mill.
WHEAT GERM FLOUR

Wheat germ flour consists entirely of the little germ or embryo part of the wheat separated from the rest of the kernel and flattened into
flakes. This flour should be refrigerated.
WHOLE WHEAT FLOUR

Whole wheat flour contains all the natural parts of the wheat kernel up to 95% of the total weight of the wheat. It contains more protein
than all-purpose flour and produces heavier products because of the bran particles.
WHOLE WHEAT PASTRY FLOUR

Whole wheat pastry flour is milled from the entire kernel of soft wheat, is low in gluten, and is suitable for pastry, cakes, and cookies.
HOVIS FLOUR
Most of the germ goes away with the shorts and only a small fraction of the total quantity can be recovered in a fairly pure form. At the
mill, a special process developed in England to improve its keeping qualities and flavour cooks this fraction. It is then combined with
white flour to make Hovis flour, which produces a loaf that, though small for its weight, has a rich, distinctive flavour.
TRITICALE FLOUR
The world’s first new grain, triticale is a hybrid of wheat and rye. It combines the best qualities of both grains. It is now grown
commercially in Manitoba.
SEMOLINA
Semolina is the granular product consisting of small fragments of the endosperm of the durum wheat kernel. (The equivalent particles
from other hard wheat are called farina.) The commonest form of semolina available commercially is the breakfast cereal Cream of
Wheat.
NO-TIME FLOUR
The primary goal of all bakers has been to reduce production time and keep costs to a minimum without
losing quality, flavour, or structure. After extensive research, millers have succeeded in eliminating bulk fermentation for both sponge
and straight dough methods. No-time flour is flour with additives such as ascorbic acid, bromate, and cysteine. It saves the baker time
and labour, and reduces floor spac requirements. The baker can use his or her own formulas with only minor adjustments.
BLENDING FLOURS
Blending of flours is done at the mill, and such is the sophistication of the analysis and testing of flours (test baking, etc.) that when
problems occur it is generally the fault of the baker and not the product. Today the millers and their chemists ensure that bakers receive
the high grade of flour that they need to produce marketable products for a quality-conscious consumer. Due to the vagaries of the
weather and its effect on growing conditions, the quality of the grain that comes into the mill is hardly ever constant. For example, if
damp weather occurs at harvest time, the grain may start to sprout and will cause what is known as damaged starch. Through analysis
and adjustments in grain handling and blending, the miller is able to furnish a fairly constant product.
Bakers do blend flours, however. A portion of soft flour may be blended with the bread flour to reduce the toughness of a Danish
pastry or sweet dough, for example. Gluten flour is commonly used in multigrain bread to boost the aeration.
CONTRIBUTORS

27:FLOUR TERMS AND TREATMENTS
In addition to types of flour, you may come across various other terms when purchasing flour. These include some terms that refer to
the processing and treatment of the flour, and others outlining some of the additives that may be added during the milling and refining
process.
BLEACHED
Bleaching and maturing agents are added to whiten and improve the baking quality quickly, making it possible to market the freshest
flour. Even fine wheat flours vary in colour from yellow to cream when freshly milled. At this stage, the flour produces doughs that are
usually sticky and do not handle well. Flour improves with age under proper storage conditions up to one year, both in color and
quality.
Because storing flour is expensive, toward the close of the 19th century, millers began to treat freshly milled flour with oxidizing
agents to bleach it and give it the handling characteristics of naturally aged flour. Under the category of maturing agents are included
materials such as chlorine dioxide, chlorine gas plus a small amount of nitrosyl chloride, ammonium persulfate, and ascorbic acid. No
change occurs in the nutritional value of the flour when these agents are present.
There are two classes of material used to bleach flour. A common one, an organic peroxide, reacts with the yellow pigment only, and
has no effect on gluten quality. Chlorine dioxide, the most widely used agent in North America, neutralizes the yellow pigment and
improves the gluten quality. It does, however, destroy the tocopherols (vitamin E complex).
ENRICHED
Iron and three of the most necessary B vitamins (thiamin, riboflavin, and niacin), which are partially removed during milling, are
returned to white flour by a process known as enrichment. No change occurs in taste, colour, texture, baking quality, or caloric value of
the flour.
PRE-SIFTED
During the milling process, flour is sifted many times through micro-fine silk. This procedure is known as pre-sifting. The mesh size
used for sifting varies from flour to flour. There are more holes per square inch for cake flour than, for example, bread flour, so that a
cup of cake flour has significantly more minute particles than does a cup of bread flour, is liable to be denser, and weigh slightly more.
Sifted flour yields more volume in baked bread than does unsifted flour, simply because of the increased volume of air.
CONTRIBUTORS

28: FLOUR ADDITIVES
A number of additives may be found in commercial flours, from agents used as dough conditioners, to others that aid in the
fermentation process. Why use so many additives? Many of these products are complementary – that is, they work more effectively
together and the end product is as close to “ideal” as possible. Nevertheless, in some countries the number of additives allowed in flour
are limited. For instance, in Germany, ascorbic acid remains the only permitted additive. Some of the additives that are commonly
added to flour include those described below.
BROMATE
Until the early 1990s, bromate was added to flour because it greatly sped up the oxidation or aging of flour. Millers in Canada stopped
using it after health concerns raised by the U.S. Food and Drug Administration (FDA). In the United States, bromate is allowed in
some states but banned in others (e.g., California).
AZODICARBONAMIDE (ADA)
Approved in the United States since 1962, but banned in Europe, ADA falls under the food additives permitted in Canada. ADA is a
fast-acting flour treatment resulting in a cohesive, dry dough that tolerates high water absorption. It is not a bleach, but because it helps
produce bread with a finer texture it gives an apparently whiter crumb. It does not destroy any vitamins in the dough. Bakers who want
to know if their flours contain ADA or other chemical additives can request the information from their flour suppliers.
L-CYSTEINE
An amino acid, L-cysteine speeds up reactions within the dough, thus reducing or almost eliminating bulk fermentation time. In effect,
it gives the baker a “no-time” dough. It improves dough elasticity and gas retention.
ASCORBIC ACID
Ascorbic acid was first used as a bread improver in 1932, after it was noticed that old lemon juice added to dough gave better results
because it improved gas retention and loaf volume. Essentially vitamin C (ascorbic acid) has the advantage of being safe even if too
much is added to the dough, as the heat of baking destroys the vitamin component. The addition of ascorbic acid consistent with artisan
bread requirements is now routine for certain flours milled in North America.
CALCIUM PEROXIDE
Calcium peroxide (not to be confused with the peroxide used for bleaching flour) is another dough-maturing agent.
GLYCERIDES
Glycerides are multi-purpose additives used in both cake mixes and yeast doughs. They are also known as surfactants, which is a
contraction for “surface-acting agents.” In bread doughs, the main function of glycerides is as a crumb-softening agent, thus retarding
bread staling. Glycerides also have some dough strengthening properties.
SODIUM STEAROYL LACTYLATE

Approved for use in the United States since 1961, this additive improves gas retention, shortens proofing time, increases loaf volume,
and works as an anti-staling agent.
CONTRIBUTORS

29: WHOLE GRAIN AND ARTISAN MILLING
Whole grain and artisan milling is the type of milling that was practiced before the consumer market demanded smooth white flours
that are refined and have chemical additives to expedite aging of flours. Artisan milling produces flours that are less refined and better
suited to traditional breads, but also contain little to no additives and have higher nutritional content. For that reason, demand for these
types of flour is on the rise.
Artisan millers (also known as micro millers) process many non-stream grains, including spelt, kamut, buckwheat, and other non-
gluten grains and pulses. This offers bakers opportunities to work with different grains and expand their businesses. Artisan flours are
readily available directly from millers or through a distributor. Knowing the origin of the grains and the quality of the ingredients in
baking is important for artisan bakers.
Whole grain flours are on the increase as consumers become more aware of their benefits. Whole grain flour, as the name suggests, is
made from whole grains.
Many artisan millers purchase their grains directly from growers. This method of purchasing establishes trustworthy working
relationships with the grain growers and promotes transparency in grain growing and food safety practices. Grain growers that sell their
grains to artisan millers apply conventional or organic growing practices. Grain growers and millers have to go through vigorous
processes to obtain the certified organic certification for their grains or products, which guarantees that no chemical additives have
been used.
How organic grain is processed varies. Stone milling and impact hammer milling methods are typical when minimal refined whole
grain flour is preferred. Information on several American artisan millers that produce various whole grain flours can be found Faitrebid
Mills; Hayden Flour Mills; and Baker Miller Chicago. Organic flours have gained popularity in the baking industry. As consumers
become more aware of them, we see the demand swinging back toward whole grain and artisan milling as a preference.
CONTRIBUTORS

30: FLOUR IN BAKING
Flour forms the foundation for bread, cakes, and pastries. It may be described as the skeleton, which supports the other ingredients in a
baked product. This applies to both yeast and chemically leavened products.
The strength of flour is represented in protein (gluten) quality and quantity. This varies greatly from flour to flour. The quality of the
protein indicates the strength and stability of the flour, and the result in bread making depends on the method used to develop the
gluten by proper handling during the fermentation. Gluten is a rubber-like substance that is formed by mixing flour with water. Before
it is mixed it contains two proteins. In wheat, these two proteins are gliadin and glutenin. Although we use the terms protein and
gluten interchangeably, gluten only develops once the flour is moistened and mixed. The protein in the flour becomes gluten.
Hard spring wheat flours are considered the best for bread making as they have a larger percentage of good quality gluten than soft
wheat flours. It is not an uncommon practice for mills to blend hard spring wheat with hard winter wheat for the purpose of producing
flour that combines the qualities of both. Good bread flour should have about 13% gluten.
STORING FLOUR
Flour should be kept in a dry, well-ventilated storeroom at a fairly uniform temperature. A temperature of about 21°C (70°F) with a
relative humidity of 60% is considered ideal. Flour should never be stored in a damp place. Moist storerooms with temperatures greater
than 23°C (74°F) are conducive to mould growth, bacterial development, and rapid deterioration of the flour. A well-ventilated storage
room is necessary because flour absorbs and retains odors. For this reason, flour should not be stored in the same place as onions,
garlic, coffee, or cheese, all of which give off strong odors.
FLOUR TESTS
Wheat that is milled and blended with modern milling methods produce flours that have a fairly uniform quality all year round and, if
purchased from a reliable mill, they should not require any testing for quality. The teacher, student, and professional baker, however,
should be familiar with qualitative differences in flours and should know the most common testing methods.
Flours are mainly tested for:
Color
Absorption
Gluten strength
Baking quality
Other tests, done in a laboratory, are done for:
Albumen
Starch
Sugar
Dextrin
Mineral and fat content
COLOR
The color of the flour has a direct bearing on baked bread, providing that fermentation has been carried out properly. The addition of
other ingredients to the dough, such as brown sugar, malt, molasses, salt, and colored margarine, also affects the color of bread.
To test the color of the flour, place a small quantity on a smooth glass, and with a spatula, work until a firm smooth mass about 5 cm (2
in.) square is formed. The thickness should be about 2 cm (4/5 in.) at the back
of the plate to a thin film at the front. The test should be made in comparison with a flour of known grade and quality, both flours being
worked side by side on the same glass. A creamy white color indicates a hard flour of good gluten quality. A dark or greyish color
indicates a poor grade of flour or the presence of dirt. Bran specks indicate a low grade of flour.
After making a color comparison of the dry samples, dip the glass on an angle into clean water and allow to partially dry. Variations in
color and the presence of bran specks are more easily identified in the damp samples.
ABSORPTION
Flours are tested for absorption because different flours absorb different amounts of water and therefore make doughs of different
consistencies. The absorption ability of a flour is usually between 55% and 65%. To determine the absorption factor, place a small
quantity of flour (100 g/4 oz.) in a bowl. Add water gradually from a beaker containing a known amount of water. As the water is
added, mix with a spoon until the dough reaches the desired consistency. You can knead the dough by hand for final mixing and

determination of consistency. Weigh the unused water. Divide the weight of the water used by the weight of the flour used. The result
is the absorption ability in percentage. For example:
Weight of flour used 100 g (4 oz.)
Weight of water used 60 g (2.7 oz.) T
therefore absorption = 6/10 or 60%
Prolonged storage in a dry place results in a natural moisture loss in flour and has a noticeable effect on the dough. For example, a sack
of flour that originally weighed 40 kg (88 lb.) with a moisture content of 14% may be reduced to 39 kg (86 lb.) during storage. This
means that 1 kg (2 lb.) of water is lost and must be made up when mixing. The moisture content of the wheat used to make the flour is
also important from an economic standpoint.
Hard wheat flour absorbs more liquid than soft flour. Good hard wheat flour should feel somewhat granular when rubbed between the
thumb and fingers. A soft, smooth feeling indicates a soft wheat flour or a blend of soft and hard wheat flour. Another indicator is that
hard wheat flour retains its form when pressed in the hollow of the hand and falls apart readily when touched. Soft wheat flour tends to
remain lumped together after pressure.
GLUTEN STRENGTH
The gluten test is done to find the variation of gluten quality and quantity in different kinds of flour. Hard flour has more gluten of
better quality than soft flour. The gluten strength and quality of two different kinds of hard flour may also vary with the weather
conditions and the place where the wheat is grown. The difference may be measured exactly by laboratory tests, or roughly assessed by
the variation of gluten balls made from different kinds of hard flours.
For example, to test the gluten in hard flour and all-purpose flour, mix 250 g (9 oz.) of each in separate mixing bowls with enough
water to make each dough stiff. Mix and develop each dough until smooth. Let the dough rest for about 10 minutes. Wash each dough
separately while kneading it under a stream of cold water until the water runs clean and all the starch is washed out. (Keep a flour sieve
in the sink to prevent dough pieces from being washed down the drain.) What remains will be crude gluten. Shape the crude gluten into
round balls, then place them on a paper-lined baking pan and bake at 215°C (420°F) for about one hour. The gluten ball made from the
hard flour will be larger than the one made from all-purpose flour. This illustrates the ability of hard flour to produce a greater volume
because of its higher gluten content.
ASH CONTENT
Ash or mineral content of flour is used as another measurement of quality. Earlier in the chapter, we talked about extraction rates as an
indicator of how much of the grain has been refined. Ash content refers to the amount of ash that would be left over if you were to burn
100 g of flour. A higher ash content indicates that the flour contains more of the germ, bran, and outer endosperm. Lower ash content
means that the flour is more highly refined (i.e., a lower extraction rate).
BAKING QUALITY
The final and conclusive test of any flour is the kind of bread that can be made from it. The baking test enables the baker to check on
the completed loaf that can be expected from any given flour. Good volume is related to good quality gluten; poor volume to young or
green flour. Flour that lacks stability or power to hold during the entire fermentation may result in small, flat bread. Flour of this type
may sometimes respond to an increase in the amount of yeast. More yeast shortens the fermentation time and keeps the dough in better
condition during the pan fermentation period.
CONTRIBUTORS

31: RYE FLOUR
Rye is a hardy cereal grass cultivated for its grain. Its use by humans can be traced back over 2,000 years. Once a staple food in
Scandinavia and Eastern Europe, rye declined in popularity as wheat became more available through world trade. A crop well suited to
northern climates, rye is grown on the Canadian Prairies and in the northern states such as the Dakotas and Wisconsin.
Rye flour is the only flour other than wheat that can be used without blending (with wheat flour) to make yeast-raised breads.
Nutritionally, it is a grain comparable in value to wheat. In some cases, for example, its lysine content (an amino acid), is even
biologically superior.
The brown grain is cleaned, tempered, and milled much like wheat grain. One difference is that the rye endosperm is soft and breaks
down into flour much quicker that wheat. As a result, it does not yield semolina, so purifiers are seldom used. The bran is separated
from the flour by the break roller, and the flour is further rolled and sifted while being graded into chop, meal, light flour, medium
flour, and dark flour:.
Chop: This is the miller’s name for the coarse stock after grinding in a break roller mill.
Meal: Like chop, meal is made of 100% extraction obtained by grinding the entire rye kernel.
Light rye flour: This is obtained from the centre of the rye kernel and is low in protein and high in starch content. It can be
compared to white bread flour and is used to make light rye breads. Medium rye flour: This is straight flour and consists of all the
kernels after the bran and shorts have been removed. It is light grey in colour, has an ash content of 1%, and is used for a variety of
sourdough breads.
Dark rye flour: This is comparable to first clear wheat flour. It has an ash content of 2% and a protein content of 16%. It is used
primarily for heavier types of rye bread.
The lighter rye flours are generally bleached, usually with a chlorine treatment. The purpose of bleaching is to lighten the colour, since
there is no improvement on the gluten capability of the flour.
EXTRACTION OF RYE FLOUR

The grade of extraction of rye flour is of great importance to the yield of the dough and the creation of a particular flavour in the baked
bread. Table 1 shows the percentage of the dry substances of rye flour by grade of extraction.
page146image21704 page146image21864 page146image22024 page146image22184 page146image22344
Table 1 Table of extraction for rye flour

page146image24224 page146image24384 page146image25144
Substance
Grade of Extraction
page146image26704
70%
85%
Ash
0.8%
1.4%
Fat
1.2%
1.7%
Protein
8.1%
9.6%
page146image40344 page146image41440 page146image41600 page146image41920
Sugar
6.5%

7.5%
Starch 72.5% 65.1%
Crude fibre 0.5% 1.3%
Pentosans 5.2% 7.6%
Undefinable 5.2% 5.8%
Note that ash, fibre, and pentosans are higher in the 85% extraction rate flour, and starch is lower. Pentosans are gummy carbohydrates
that tend to swell when moistened and, in baking, help to give the rye loaf its cohesiveness and structure. The pentosan level in rye
flour is greater than that of wheat flour and is of more significance for successful rye bread baking.
Rye flours differ from wheat flours in the type of gluten that they contain. Although some dark rye flours can have a gluten content as
high as 16%, this is only gliadin. The glutenin, which forms the elasticity in dough is absent, and therefore doughs made only with rye
flour will not hold the gas produced by the yeast during fermentation. This results in a small and compact loaf of bread.
Starch and pentosans are far more important to the quality of the dough yield than gluten. Starch is the chief component of the flour
responsible for the structure of the loaf. Its bread-making ability hinges on the age of the flour and the acidity. While rye flour does not
have to be aged as much as wheat flour, it has both a “best after” and a “best before” date. Three weeks after milling is considered to be
good.
When the rye flour is freshly milled, the starch gelatinizes (sets) quickly at a temperature at which amylases are still very active. As a
result, bread made from fresh flour may be sticky and very moist. At the other extreme, as the starch gets older, it gelatinizes less
readily, the enzymes cannot do their work, and the loaf may split and crack. A certain amount of starch breakdown must occur for the
dough to be able to swell.
The moisture content of rye flour should be between 13% and 14%. The less water in the flour, the better its storage ability. Rye should
be stored under similar conditions to wheat flour.
DIFFERENCES BETWEEN RYE AND WHEAT

Here is a short list of the differences between rye and wheat:
Rye is more easily pulverized.
Rye does not yield semolina.
Gluten content in rye is not a significant dough-making factor.
Starch is more important for bread making in rye flour than in wheat flour.
The pentosan level in rye flour is higher and more important for bread making.
Rye flour has greater water binding capability than wheat flour, due to its starch and pentosan content.
In summary, both wheat and rye have a long history in providing the “staff of life.” They are both highly nutritious. North American
mills have state-of-the-art technology that compensates for crop differences, thus ensuring that the baker has a reliable and
predictable raw material. Flour comes in a great variety of types, specially formulated so that the baker can choose according to
product and customer taste.
CONTRIBUTORS

32: OTHER GRAINS AND FLOURS
Several other types of grains are commonly used in baking. In particular, corn and oats feature predominantly in certain types of baking
(quick breads and cookies respectively, for instance) but increasingly rice flour is being used in baked goods, particularly for people
with gluten sensitivities or intolerances. The trend to whole grains and the influence of different ethnic cultures has also meant the
increase in the use of other grains and pulses for flours used in breads and baking in general.
CORN
Corn is one of the most widely used grains in the world, and not only for baking. Corn in used in breads and cereals, but also to
produce sugars (such as dextrose and corn syrup), starch, plastics, adhesives, fuel (ethanol), and alcohol (bourbon and other whisky). It
is produced from the maize plant (the preferred scientific and formal name of the plant that we callcorn in North America). There are
different varieties of corn, some of which are soft and sweet (corn you use for eating fresh or for cooking) and some of which are
starchy and are generally dried to use for baking, animal feed, and popcorn.
VARIETIES USED IN BAKING
Cornmeal has a sandy texture and is ground to fine, medium, and coarse consistencies. It has most of the husk and germ removed,
and is used is recipes from the American South (e.g., cornbread) and can be used to add texture to other types of breads and pastry.
Stone-ground cornmeal has a texture not unlike whole wheat flour, as it contains some of the husk and germ. Stone ground
cornmeal has more nutrients, but it is also more perishable. In baking, it acts more like cake flour due to the lack of gluten.
Corn flour in North America is very finely ground cornmeal that has had the husk and germ removed. It has a very soft powdery
texture. In the U.K. and Australia, corn flour refers to cornstarch. Cornstarch is the starch extracted from the maize kernel. It is
primarily used as a thickener in baking and other cooking. Cornstarch has a very fine powdery consistency, and can be dissolved
easily in water. As a thickening agent, it requires heat to set, and will produce products with a shiny, clear consistency.
Blue cornmeal has a light blue or violet colour and is produced from whole kernels of blue corn. It is most similar to stone-ground
cornmeal and has a slightly sweet flavour.
RICE
Rice is another of the world’s most widely used cereal crops and forms the staple for much of the world’s diet. Because rice is not
grown in Canada, it is not regulated by the Canadian Grain Commission.

Rice flour is prepared from finely ground rice that has had the husks removed. It has a fine, slightly sandy texture, and provides
crispness while remaining tender due to its lack of gluten. For this reason, many gluten-free breads are based on rice flours or
blends that contain rice flour.
Short grain or pearl rice is also used in the pastry shop to produce rice pudding and other desserts.
OATS
Oats are widely used for animal feed and food production, as well as for making breads, cookies, and dessert toppings. Oats add texture
to baked goods and desserts.

Bakers will most often encounter rolled oats, which are produced by pressing the de-husked whole kernels through rollers.
Oat bran and oat flour are produced by grinding the oat kernels and separating out the bran and endosperm.
Whole grain oat flour is produced by grinding the whole kernel but leaving the ground flour intact. Steel-cut oats are more
commonly used in cooking and making breakfast cereals, and are the chopped oat kernels.
OTHER GRAINS AND PULSES

A wide range of additional flours and grains that are used in ethnic cooking and baking are becoming more and more widely available
in Canada. These may be produced from grains (such as kamut, spelt, and quinoa), pulses (such as lentils and chickpeas), and other
crops (such as buckwheat) that have a grain-like consistency when dried. Increasingly, with allergies and intolerances on the rise, these
flours are being used in bakeshops as alternatives to wheat-based products for customers with special dietary needs.
CONTRIBUTORS

UNDERSTANDING INGREDIENTS: FAT
33: UNDERSTANDING FATS AND OILS
Fats and oils are organic compounds that, like carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O),
arranged to form molecules. There are many types of fats and oils and a number of terms and concepts associated with them, which are
detailed further here.
34: SOURCES OF BAKERY FATS AND OILS

Edible fats and oils are obtained from both animal and vegetable sources. Animal sources include: Beef, Pork, Sheep, and Fish. In North
America, the rst two are the prime sources.
35: MAJOR FATS AND OILS USED IN BAKERIES

All fats become oils and vice versa, depending on temperature. Physically, fats consist of minute solid fat particles enclosing a
microscopic liquid oil fraction. The consistency of fat is very important to the baker. It is very difficult to work with butter (relatively
low melting point) in hot weather, for example. At the other extreme, fats with a very high melting point are not very palatable, since
they tend to stick to the palate.
36: FUNCTIONS OF FAT IN BAKING

33: UNDERSTANDING FATS AND OILS
Fats and oils are organic compounds that, like carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O),
arranged to form molecules. There are many types of fats and oils and a number of terms and concepts associated with them, which are
detailed further here.
LIPIDS
In baking, lipids are generally a synonym for fats. Baking books may talk about the “lipid content of eggs,” for example.
TRIGLYCERIDES
Triglycerides is another chemical name for the most common type of fats found in the body, indicating that they are usually made up of
three (tri) fatty acids and one molecule of glycerol (glycerine is another name) as shown in Figure 3. (The mono and diglycerides that
are used as emulsiers have one and two fatty acids respectively.)
Figure 1 Composition of fats (triglycerides)

FATTY ACIDS
Each kind of fat or oil has a different combination of fatty acids. The nature of the fatty acid will determine the consistency of the fat or
oil. For example, stearic acid is the major fatty acid in beef fat, and linoleic acid is dominant in seed oils. Fatty acids are dened as
short, medium, or long chain, depending on the number of atoms in the molecule. The reason that some fat melts gradually is that as
the temperature rises, each fatty acid will, in turn, soften, as its melting point is reached. Fats that melt all of a sudden mean that the
fatty acids are of the same or similar type and have melting points within a narrow range. An example of such a fat is coconut fat: one
second it is solid, the next, liquid.
Table 1 shows the characteristics of three fatty acids.
Table 1: Characteristics of Fatty Acids Type of Fatty Acid Melting Point Physical State (at room temperature) Stearic 69°C (157°F)
Solid Oleic 16°C (61°F) Liquid Linoleic -12°C (9°F) Liquid
RANCID
Rancid is a term used to indicate that fat has spoiled. The fat takes on an unpleasant avor when exposed to air and heat. Unsalted
butter, for example, will go rancid quickly if left outside the refrigerator, especially in warm climates.
OXIDATION/ANTIOXIDANTS
Oxidation (exposure to air) causes rancidity in fats over time. This is made worse by combination with certain metals, such as copper.
This is why doughnuts are never fried in copper pans!
Some oils contain natural antioxidants, such as tocopherols (vitamin E is one kind), but these are often destroyed during the processing.
As a result, manufacturers add synthetic antioxidants to retard rancidity. BHA and BHT are synthetic antioxidants commonly used by
fat manufacturers.
SATURATED/UNSATURATED
Saturated and unsaturated refer to the extent to which the carbon atoms in the molecule of fatty acid are linked or bonded (saturated) to
hydrogen atoms. One system of fatty acid classication is based on the number of double bonds.
0 double bonds: saturated fatty acids. Stearic acid is a typical long-chain saturated fatty acid (Figure 2).[1]
Figure 2 Stearic Acid

1 double bond: monounsaturated fatty acids. Oleic acid is a typical monounsaturated fatty acid (Figure 3).[2]

Figure 3 Oleic Acid
2 or more double bonds: polyunsaturated fatty acids. Linoleic acid is a typical polyunsaturated fatty acid (Figure 4).[3]
Figure 4 Linoleic Acid

Saturated fat is a type of fat found in food. For many years, there has been a concern that saturated fats may lead to an increased risk of
heart disease; however, there have been studies to the contrary and the literature is far from conclusive. The general assumption is that
the less saturated fat the better as far as health is concerned. For the fat manufacturer, however, low saturated fat levels make it difficult
to produce oils that will stand up to the high temperatures necessary for processes such as deep-frying. Hydrogenation has been
technology’s solution. Hydrogenation will be discussed later in the chapter.
Saturated fat is found in many foods:
Animal foods (like beef, chicken, lamb, pork, and veal)
Coconut, palm, and palm kernel oils
Dairy products (like butter, cheese, and whole milk)
Lard
Shortening
Unsaturated fat is also in the foods you eat. Replacing saturated and trans fats (see below) with unsaturated fats has been shown to help
lower cholesterol levels and may reduce the risk of heart disease. Unsaturated fat is also a source of omega-3 and omega-6 fatty acids,
which are generally referred to as “healthy” fats. Choose foods with unsaturated fat as part of a balanced diet using the U.S.
Department of Health and Human Service’s Dietary Guidelines.
Even though unsaturated fat is a “good fat,” having too much in your diet may lead to having too many calories, which can increase
your risk of developing obesity, type 2 diabetes, heart disease, and certain types of cancer.
There are two main types of unsaturated fats:
Monounsaturated fat, which can be found in:
1. Avocados
2. Nuts and seeds (like cashews, pecans, almonds, and peanuts)
3. Vegetable oils (like canola, olive, peanut, safflower, sesame, and sunower)
Polyunsaturated fat, which can be found in:
1. Fatty sh (like herring, mackerel, salmon, trout and smelt)
2. Fish oils
3. Nuts and seeds (like cashews, pecans, almonds and peanuts)
4. Vegetable oils (like canola, corn, axseed, soybean and sunower)
HYDROGENATION

Simply put, hydrogenation is a process of adding hydrogen gas to alter the melting point of the oil or fat. The injected hydrogen bonds
with the available carbon, which changes liquid oil into solid fat. This is practical, in that it makes fats versatile. Think of the different
temperature conditions within a bakery during which fat must be workable; think of the different climatic conditions encountered in
bakeries.
Trans Fat Trans fat is made from a chemical process known as “partial hydrogenation.” This is when liquid oil is made into a solid fat.
Like saturated fat, trans fat has been shown to raise LDL or “bad” cholesterol levels, which may in turn increase your risk for heart
disease. Unlike saturated fat, trans fat also lowers HDL or “good” cholesterol. A low level of HDL-cholesterol is also a risk factor for
heart disease.
Until recently, most of the trans fat found in a typical American diet came from:
Fried foods (like doughnuts)
baked goods including cakes, pie crusts, biscuits, frozen pizza, cookies, and crackers
stick margarine and other spreads
The US Food and Drug Administration (FDA) specically prescribe what information must be displayed on a label. The trans fat
content of food is one piece of core nutrition information that is required to be declared in a nutrition facts table. More information on a
nutrition facts table and labeling details can be found in http://www.fda.gov/food/ingredientsp.../ucm274590.htm
EMULSIFICATION (EMULSIFIED SHORTENINGS)
Emulsication is the process by which normally unmixable ingredients (such as oil and water) can be combined into a stable substance.
Emulsiers are substances that can aid in this process. There are natural emulsiers such as lecithin, found in egg yolks. Emulsiers are
generally made up of monoglycerides and diglycerides and have been added to many hydrogenated fats, improving the fat’s ability to:
Develop a uniformly ne structure
Absorb a high percentage of sugar
Hold in suspension a high percentage of liquid
Emulsied shortenings are ideal for cakes and icings, but they are not suitable for deep-frying.
STABILITY
Stability refers to the ability of a shortening to have an extended shelf life. It refers especially to deepfrying fats, where a smoke point
(see below) of 220°C to 230°C (428°F to 446°F) indicates a fat of high stability.
SMOKE POINT
The smoke point is the temperature reached when fat rst starts to smoke. The smoke point will decline over time as the fat breaks
down (see below).
FAT BREAKDOWN
The technical term for fat breakdown is hydrolysis, which is the chemical reaction of a substance with water. In this process, fatty acids
are separated from their glycerol molecules and accumulate over time in the fat. When their concentration reaches a certain point, the
fat takes on an unpleasant taste, and continued use of the fat will yield a nasty avor. The moisture, which is at the root of this problem,
comes from the product being fried. This is why it is a good reason to turn off the fryer or turn it to “standby” between batches of
frying foods such as doughnuts. Another cause of fat breakdown is excessive our on the product or particles breaking off the product.
Attribution
Figure 2. Stearic Acide. Retrieved from http://library.med.utah.edu/NetBioch...Acids/3_3.html ↵
Figure 3 Oleic Acid Retrieved from: http://library.med.utah.edu/NetBioch...Acids/3_3.html ↵
Figure 4 Linoleic Acid Retrieved from: http://library.med.utah.edu/NetBioch...Acids/3_3.html
CONTRIBUTORS

34: SOURCES OF BAKERY FATS AND OILS
Edible fats and oils are obtained from both animal and vegetable sources. Animal sources include: Beef, Pork, Sheep, and Fish. In
North America, the rst two are the prime sources. Vegetable sources include canola, coconut, corn, cotton, olive, palm fruit and palm
kernel, peanut, soya bean, safflower, and sunower.
REFINING OF FATS AND OILS
The major steps in rening fats and oils are as follows:
Free fatty acids are neutralized and treated with an alkali.
Color is removed.
The fat is hydrogenated.
The fat is deodorized.
The fat is chilled and beaten to make it softer and whiter. This is done by a votator (a machine that cools and kneads liquid
margarine).
Fat is stored to facilitate the correct crystallization (tempering).
CONTRIBUTORS

35: MAJOR FATS AND OILS USED IN BAKERIES
LARD
Lard is obtained from the fatty tissues of pigs, with a water content of 12% to 18%. Due to dietary concerns, lard has gradually lost
much of its former popularity. It is still extensively used, however, for:
Yeast dough additions
Pie pastry
Pan greasing
Lard has a good plastic range, which enables it to be worked in a pie dough at fairly low temperatures (try the same thing with butter!).
It has a brous texture and does not cream well. It is therefore not suitable for cake making. Some grades of lard also have a distinctive
avor, which is another reason it is unsuitable for cake making.
BUTTER
Butter is made from sweet, neutralized, or ripened creams pasteurized and standardized to a fat content of 30% to 40%. When cream is
churned or overwhipped, the fat particles separate from the watery liquid known as buttermilk. The separated fat is washed and
kneaded in a water wheel to give it plasticity and consistency. Color is added during this process to make it look richer, and salt is
added to improve its keeping quality.
In Canada, the following regulations apply to butter:
Minimum 80% milk fat by weight
Permitted ingredients: milk solids, salt, air or inert gas, permitted food color, permitted bacterial culture
The grade and grade name for butter and butter products is Canada 1.
Sweet (or unsalted) butter is made from a cream that has a very low acid content and no salt is added to it. It is used in some baking
products like French butter cream, where butter should be the only fat used in the recipe. Keep sweet butter in the refrigerator.
From the standpoint of avor, butter is the most desirable fat used in baking. Its main drawback is its relatively high cost. It has
moderate but satisfactory shortening and creaming qualities. When used in cake mixing, additional time, up to ve minutes more,
should be allowed in the creaming stage to give maximum volume. Adding an emulsier (about 2% based on our weight) will also
help in cake success, as butter has a poor plastic range of 18°C to 20°C (64°F to 68°F).
Butter and butter products may also be designated as “whipped” where they have had air or inert gas uniformly incorporated into them
as a result of whipping. Whipped butter may contain up to 1% added edible casein or edible caseinates.
Butter and butter products may also be designated as “cultured” where they have been produced from cream to which a permitted
bacterial culture has been added.
MARGARINE
Margarines are made primarily from vegetable oils (to some extent hydrogenated) with a small fraction of milk powder and bacterial
culture to give a butter-like avor. Margarines are very versatile and include:
General purpose margarine with a low melting point, suitable for blending in dough and general baking
Cake margarine with excellent creaming qualities
Roll-in margarine, which is plastic and suitable for Danish pastries
Puff pastry roll-in, which is the most waxy and has the highest melting point
Margarine may be obtained white, but is generally colored. Margarine has a fat content ranging from 80% to 85%, with the balance
pretty much the same as butter.
OIL CONTENT CLAIMS ON MARGARINE

The claim that margarine contains a certain percentage of a specic oil in advertisements should always be based on the percentage
of oil by weight of the total product. All the oils used in making the margarine should be named. For example, if a margarine is
made from a mixture of corn oil, cottonseed oil, and soybean oil, it would be considered misleading to refer only to the corn oil
content in an advertisement for the margarine. On the other hand, the mixture of oils could be correctly referred to as vegetable oils.
It used to be that you could only buy margarines in solid form full of saturated and trans fat. The majority of today’s margarines
come in tubs, are soft and spreadable, and are non-hydrogenated, which means they have low levels of saturated and trans fat. Great
care must be taken when attempting to substitute spreadable margarine for solid margarine in recipes.
SHORTENINGS

Since the invention of hydrogenated vegetable oil in the early 20th century, shortening has come almost exclusively to mean
hydrogenated vegetable oil. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point
than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and
shortening have a higher fat content (close to 100%) compared to about 80% for butter and margarine. Cake margarines and
shortenings tend to contain a bit higher percentage of monoglycerides that margarines. Such “high-ratio shortenings” blend better with
hydrophilic (attracts water) ingredients such as starches and sugar.
Health concerns and reformulation
Early in this century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially
hydrogenated vegetable oils that contain trans fats, which have been linked to a number of adverse health effects. Consequently, a low
trans-fat variant of Crisco brand shortening was introduced in 2004. In January 2007, all Crisco products were reformulated to contain
less than one gram of trans fat per serving, and the separately marketed trans-fat free version introduced in 2004 was consequently
discontinued. Since 2006, many other brands of shortening have also been reformulated to remove trans fats. Non-hydrogenated
vegetable shortening can be made from palm oil.
HYDROGENATED VEGETABLE SHORTENINGS

Hydrogenated shortenings are the biggest group of fats used in the commercial baking industry. They feature the following
characteristics:
They are made from much the same oils as margarine.
They are versatile fats with good creaming ability.
Their hydrogenation differs according to the specic use for which the fat is designed.
They are 100% fat – no water.
They keep well for six to nine months.
Variations on these shortenings are: emulsied vegetable shortenings, roll-in pastry shortenings, and deepfrying fats.
EMULSIFIED VEGETABLE SHORTENINGS

Emulsied vegetable shortenings are also termed high-ratio fats. The added emulsiers (mono- and diglycerides) increase fat
dispersion and give added neness to the baked product. They are ideal for highratio cakes, where relatively large amounts of sugar
and liquid are incorporated. The result is a cake:
Fine in texture
Light in weight and of excellent volume
Superior in moisture retention (good shelf life)
Tender to eat
This is also the fat of choice for many white cake icings.
ROLL-IN PASTRY SHORTENINGS
This type of shortening is also called special pastry shortening (SPS). These fats have a semi-waxy consistency and offer:
Large plastic range
Excellent extensibility
Excellent lifting ability
They are primarily used in puff pastry and Danish pastry products where lamination is required. They come in various specialized
forms, with varying qualities and melting points. It is all a matter of compromise between cost, palatability, and leavening power. A
roll-in that does not have “palate cling” may have a melting point too low to guarantee maximum lift in a puff pastry product.
DEEP-FRYING FATS
Deep-frying fats are special hydrogenated fats that have the following features:
High smoke point of up to 250°C (480°F)
High heat stability and resistance to fat breakdown
No undesirable avor on nished products
No greasiness when cold
These fats contain an anti-foaming agent.
VEGETABLE OILS
Vegetable oil is an acceptable common name for an oil that contains more than one type of vegetable oil. Generally, when such a
vegetable oil blend is used as an ingredient in another food, it may be listed in the ingredients as “vegetable oil.”

There are two exceptions: if the vegetable oils are ingredients of a cooking oil, salad oil, or table oil, the oils must be specically
named in the ingredient list (e.g., canola oil, corn oil, safflower oil), and using the general term vegetable oil is not acceptable. As well,
if any of the oils are coconut oil, palm oil, palm kernel oil, peanut oil, or cocoa butter, the oils must be specically named in the
ingredient list.
When two or more vegetable oils are present and one or more of them has been modied or hydrogenated, the common name on the
principal display panel and in the list of ingredients must include the word “modied” or “hydrogenated,” as appropriate (e.g.,
modied vegetable oil, hydrogenated vegetable oil, modied palm kernel oil).
Vegetable oils are used in:
Chemically leavened batters (e.g., muffin mixes)
Dough additives (to replace the fat)
Short sponges (to replace the butter or fat)
COCONUT FAT
Coconut fat is often used to stabilize butter creams as it has a very small plastic range. It has a quite low melting point and its hardness
is due to other factors. It can be modied to melt at different temperatures, generally between 32°C and 36°C (90°F and 96°F).
THE IMPORTANCE OF MELTING POINTS

As mentioned above, all fats become oils and vice versa, depending on temperature. Physically, fats consist of minute solid fat particles
enclosing a microscopic liquid oil fraction. The consistency of fat is very important to the baker. It is very difficult to work with butter
(relatively low melting point) in hot weather, for example. At the other extreme, fats with a very high melting point are not very
palatable, since they tend to stick to the palate. Fat manufacturers have therefore attempted to customize fats to accommodate the
various needs of the baker.
Fats with a melting range between 40°C and 44°C (104°F and 112°F) are considered to be a good compromise between convenience in
handling and palatability. New techniques allow fats with quite high melting points without unpleasant palate-cling. Table 1 shows the
melting points of some fats.
Table 1 Melting points of typical fats.
Type of Fat Melting Point
Coconut fat 32.5°C-34.5°C (90.5°F-4.1°F)
Regular margarine 34°C (93°F)
Butter 38°C (100°F)
Regular shortenings 44°C-47°C (111°F-116°F)
Roll-in shortenings 40°C-50°C (104°F-122°F)
Roll-in margarine 44°C-54°C (111°F-130°F)
BLENDING
It is probably safe to say that most fats are combinations or blends of different oils and/or fats. They may be all vegetable sources.
They may be combined vegetable and animal sources. A typical ratio is 90% vegetable source to 10% animal (this is not a hard and
fast rule). Formerly, blends of vegetable and animal oils and fats were termed compound fats. Nowadays, this term, if used at all, may
refer also to combinations of purely vegetable origin.
CONTRIBUTORS

36: FUNCTIONS OF FAT IN BAKING
The following summarize the various functions of fat in baking.
TENDERIZING AGENTS
Used in sufficient quantity, fats tend to “shorten” the gluten strands in flour; hence their name: shortenings. Traditionally, the best
example of such fat was lard.
CREAMING ABILITY
This refers to the extent to which fat, when beaten with a paddle, will build up a structure of air pockets. This aeration, or creaming
ability, is especially important for cake baking; the better the creaming ability, the lighter the cake. Plastic Range Plastic range relates
to the temperature at which the fatty acid component melts and over which shortening will stay workable and will “stretch” without
either cracking (too cold) or softening (too warm). A fat that stays “plastic” over a temperature range of 4°C to 32°C (39°F to 90°F)
would be rated as excellent. A dough made with such a fat could be taken from the walk-in cooler to the bench in a hot bakeshop and
handled interchangeably. Butter, on the other hand, does not have a good plastic range; it is almost too hard to work at 10°C (50°F) and
too soft at 27°C (80°F).
LUBRICATION
In dough making, the fat portion makes it easier for the gluten network to expand. The dough is also easier to mix and to handle. This
characteristic is known as lubrication.
MOISTENING ABILITY
Whether in dough or in a cake batter, fat retards drying out. For this purpose, a 100% fat shortening will be superior to either butter or
margarine.
NUTRITION
As one of the three major food categories, fats provide a very concentrated source of energy. They contain many of the fatty acids
essential for health.
CONTRIBUTORS

UNDERSTANDING INGREDIENTS: SUGAR
37:SUGAR CHEMISTRY (ADD US)
38: SUGAR REFINING
39: THE APPLICATION OF SUGAR
Sugar is the third most used ingredient in the bakeshop. Sugar has several functions in baking. The most recognized purpose is, of
course, to sweeten food, but there are many other reasons sugar is used in cooking and baking.
40: AGAVE
Agave has gained popularity in the food industry due to some of its nutritional properties. The agave nectar is obtained from the sap of
the heart of the agave plant, a desert succulent, which is also used to produce tequila. The syrup/sugar production process of agave is
similar to that of sugar.
41: GLUCOSE/DEXTROSE
The sugar known as glucose has two origins: (1) in a natural form in most fruits and (2) n a processed form from corn (corn syrup) In
baking, we usually refer to industrially made glucose. It is made from corn and the resulting product, a thick syrup, is then adjusted to a
uniform viscosity or consistency.
42: HONEY
Honey is a natural food, essentially an invert sugar. Bees gather nectar and, through the enzyme invertase, change it into honey. Honey
varies in composition and flavor depending on the source of the nectar. The average composition of honey is about 40% levulose, 35%
dextrose, and 15% water, with the remainder being ash, waxes, and gum.
43: MALT
Malt is the name given to a sweetening agent made primarily from barley. The enzymes from the germ of the seeds become active,
changing much of the starch into maltose, a complex sugar. Maltose has a distinct flavor and is used for making yeast products such as
bread and rolls. Malt is considered to be relatively nutritious compared to other sweeteners.
44: MAPLE SYRUP (ADD US)

Maple syrup is made by boiling and evaporating the sap of the sugar maple tree. Because sap is only 2% or 3% sugar, it takes almost 40
liters of sap to make 1 liter of syrup. This makes maple syrup a very expensive sweetener. It is prized for its unique flavor and sweet
aroma. Don’t confuse maple-flavored pancake or table syrup with real maple syrup. Table syrup is made from inexpensive glucose or
corn syrup, with added caramel coloring and maple flavoring.
45: SUGAR SUBSTITUTES (ADD US)

Food additives such as sugar substitutes, which cover both artificial sweeteners and intense sweeteners obtained from natural sources,
are subject to rigorous controls under the Food and Drugs Act and Regulations. New food additives (or new uses of permitted food
additives) are permitted only once a safety assessment has been conducted and regulatory amendments have been enacted.

37:SUGAR CHEMISTRY (ADD US)
Chemically, sugar consists of carbon (C), oxygen (O), and hydrogen (H) atoms, and is classified as a carbohydrate. There are three
main groups of sugars, classified according to the way the atoms are arranged together in the molecular structure. These groups are the
following:
Monosaccharides or simple sugars. Dextrose (glucose) is the major monosaccharide. Others are levulose or fructose (found in
honey and many fruits), and galactose, which is a milk sugar. Such sugars do not readily crystallize. (Mono means one, indicating
that the sugar consists of only one molecule.)
Disaccharides or complex sugars. Sucrose (common sugar) is the primary example of a disaccharide. Maltose, found in cereals,
and lactose, found in milk, are others.
Polysaccharides. Examples are starches, dextrins, and cellulose.
Bakers are not concerned with polysaccharides but rather with the monosaccharides and disaccharides. The latter two both sweeten, but
they cannot be used interchangeably because they have different effects on the end product. These differences are touched on later in
the book.
SUGAR NAMES
It is helpful to understand some of the conventions of the names of different sugars. Note that sugar names often end in “ose”: sucrose,
dextrose, maltose, lactose, etc. Sucrose is the chemical name for sugar that comes from the cane and beet sugar plants.
Note that glucose is the chemical name for a particular type of sugar. What is sometimes confusing is that glucose occurs naturally, as a
sugar molecule in substances such as honey, but it is also produced industrially from the maize plant (corn).
The Canadian Food and Drug Regulations (FDR) govern the following definitions:
Sugars: All monosaccharides and disaccharides. Used for nutrition labelling purposes.
Sweetening agent: Any food for which a standard is provided in Division 18 of the Food and Drug Regulation, or any combination
of these. Includes sugar (sucrose), sugar syrups, and molasses derived from sugar cane or sugar beet, dextrose, glucose and syrups,
honey and lactose. Excludes sweeteners considered to be food additives.
Sweetening ingredient: Any sugar, invert sugar, honey, dextrose, glucose, or glucose solids, or any combination of these in dry or
liquid form. Designed for sweetening fruits, vegetables, and their products and substitutes.
Maple syrup: The syrup obtained by the concentration of maple sap or by the dilution or solution of a maple product, other than
maple sap, in potable water.
Sweetener: Any food additive listed as a sweetener. Includes both sugar alcohols and high intensity- sweeteners such as
acesulfame-potassium, aspartame, and sucralose.
Sugar alcohols: Food additives that may be used as sweeteners. Includes isomalt, lactitol, maltitol, maltitol syrup, mannitol,
sorbitol, sorbitol syrup, xylitol, and erythritol.
CONTRIBUTORS

38: SUGAR REFINING
While some refining usually occurs at source, most occurs in the recipient country. The raw sugar that arrives at the ports is not legally
edible, being full of impurities.
At the refinery, the raw brown sugar goes through many stages:
Washing and boiling
Filtering to remove impurities
Evaporation to the desired crystal size under vacuum to avoid caramelization Centrifuging, in which the fluid is spun off leaving
the crystals
Drying in a rotating drum with hot air
Packaging in various sizes, depending on the intended market
Sugar beet undergoes identical steps after the initial processing, which involves:
Slicing the beets and extracting the sugar with hot water
Removing impurities
Filtration
Concentration in evaporators
From here, the process is identical to the final steps in cane processing. See Figure 2 which illustrates the process.
Some of the sugar passes through a machine that presses the moist sugar into cubes and wraps and packages them; still other sugar is
made into icing sugar. The sugar refining process is completely mechanical, and machine operators’ hands never touch the sugar.
Brown and yellow sugars are produced only in cane sugar refineries. When sugar syrup flows from the centrifuge machine, it passes
through further filtration and purification stages and is re-boiled in vacuum pans such as the two illustrated in Figure 2. The sugar
crystals are then centrifuged but not washed, so the sugar crystals still retain some of the syrup that gives the product its special flavour
and colour.
During the whole refining process almost 100 scientific checks for quality control are made, while workers in research laboratories at
the refineries constantly carry out experiments to improve the refining processand the final product. Sugar is carefully checked at the
mills and is guaranteed to have a high purity. Government standards both in the United States and Canada require a purity of at least
99.5% sucrose.
Are animal ingredients included in white sugar?
Bone char — often referred to as natural carbon — is widely used by the sugar industry as a decolourizing
filter, which allows the sugar cane to achieve its desirable white colour. Other types of filters involve granular carbon or an ion-
exchange system rather than bone char.
Bone char is made from the bones of cattle, and it is heavily regulated by the European Union and the USDA. Only countries that are
deemed BSE-free can sell the bones of their cattle for this process.
Bone char is also used in other types of sugar. Brown sugar is created by adding molasses to refined sugar,
so companies that use bone char in the production of their regular sugar also use it in the production of their brown sugar.
Confectioner’s sugar — refined sugar mixed with cornstarch — made by these companies also involves the use of bone char. Fructose
may, but does not typically, involve a bone-char filter.
Bone char is not used at the sugar beet factory in Taber, Alberta, or in Montreal’s cane refinery. Bone char is used only at the
Vancouver cane refinery. All products under the Lantic trademark are free of bone char. For the products under the Rogers trademark,
all Taber sugar beet products are also free of bone char. In order to differentiate the Rogers Taber beet products from the Vancouver
cane products, you can verify the inked-jet code printed on the product. Products with the code starting with the number “22” are from
Taber, Alberta, while products with the code starting with the number “10” are from Vancouver.
If you want to avoid all refined sugars, there are alternatives such as sucanat and turbinado sugar, which are not filtered with bone char.
Additionally, beet sugar — though normally refined — never involves the use of bone char.
CONTRIBUTORS

39: THE APPLICATION OF SUGAR
Sugar is the third most used ingredient in the bakeshop. Sugar has several functions in baking. The most recognized purpose is, of
course, to sweeten food, but there are many other reasons sugar is used in cooking and baking:
It can be used for browning effect, both caramelization and the Maillard reaction, on everything from breads to cookies to cakes.
Browning gives a pleasant colour and flavour to the finished product. Caramelization results from the action of heat on sugars. At
high temperatures, the chemical changes associated with melting sugars result in a deep brown colour and new flavours. The
Maillard reaction results from chemical interactions between sugars and proteins at high heat. An amino group from a protein
combines with a reducing sugar to produce a brown colour in a variety of foods (e.g., brewed coffee, fried foods, and breads).
It acts as the most important tenderizing agent in all baked goods, and one of the factors responsible for the spread in cookies. It
helps delay the formation of gluten, which is essential for maintaining a soft or tender product.
It makes an important contribution to the way we perceive the texture of food. For example, adding sugar to ice cream provides
body and texture, which is perceived as smoothness. This addition helps prevent lactose crystallization and thus reduces sugar
crystal formation that otherwise causes a grainy texture sometimes associated with frozen dairy products.
It preserves food when used in sufficient quantity.
In baking, it increases the effectiveness of yeast by providing an immediate and more usable source of nourishment for the yeast’s
growth. This hastens the leavening process by producing more carbon dioxide, which allows the dough to rise at a quicker and
more consistent rate.
Just as there are many functions of sugar in the bakeshop, there are different uses for the various types of sugar as well:
Fine granulated sugar is most used by bakers. It generally dissolves easily in mixes and is pure enough for sugar crafters to boil for
“pulled” sugar decorations.
Coarse granulated sugar may be used for a topping on sugar cookies, puff pastry, and Danish pastries as it doesn’t liquefy or
caramelize so readily. In some European countries, an extra coarse sugar (called hail — a literal translation) is used for this purpose.
Icing or powdered sugar is used in icings and fillings and in sifted form as a top decoration on many baked goods.
Brown or yellow sugars are used where their unique flavor is important, or in bakeries where an old- fashioned or rustic image is
projected. Brown sugar can usually be substituted for white sugar without technical problems in sugar/batter mixes such as cakes
and muffins, and in bread dough.
CONTRIBUTORS

40: AGAVE
Agave has gained popularity in the food industry due to some of its nutritional properties. The agave nectar is obtained from the sap of
the heart of the agave plant, a desert succulent, which is also used to produce tequila. The syrup/sugar production process of agave is
similar to that of sugar. See more about the nutritional properties and application of agave in the chapter Special Diets, Allergies,
Intolerances, Emerging Issues, and Trends in the open textbook Nutrition and Labelling for the Canadian Baker.
A video on the production of agave syrup is available
CONTRIBUTORS

41: GLUCOSE/DEXTROSE
The sugar known as glucose has two origins:
1. In a natural form in most fruits
2. In a processed form from corn (corn syrup)
In baking, we usually refer to industrially made glucose. It is made from corn and the resulting product, a thick syrup, is then adjusted
to a uniform viscosity or consistency. The particular form of the syrup is defined by what is known as the dextrose equivalent, or DE
for short. Corn syrup is the most familiar form of glucose.
In plant baking, high-fructose corn syrup (HFCS) is the major sweetening agent in bread and buns. It consists of roughly half fructose
and half dextrose. Dextrose (chemically identical to glucose) is available in crystalline form and has certain advantages over sucrose:
It is easily fermentable.
It contributes to browning in bread and bun making.
In crystalline form, it is often used in doughnut sugars as it is more inclined to stay dry and non- greasy.
It is hygroscopic and valued as a moisture-retaining ingredient.
It retards crystallization in syrups, candies, and fondant.
Corn syrup is made from the starch of maize (corn) and contains varying amounts of glucose and maltose, depending on the processing
methods. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.
Glucose/dextrose has a sweetening level of approximately three-quarters that of sugar. Table 1 shows the amount of corn syrup or
HFCS needed to replace sugar in a formula.
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Table 1:Replacement factor for Corn Syrup and High-Fructose Corn Syrup Type of Sugar
Solids Replacement Factor
Granulated sugar 100% 1.0
Regular corn syrup 80% 1.25
High-fructose corn syrup 71% 1.41
Glucose, HFCS, and corn syrup are not appropriate substitutions for sucrose in all bakery products. Certain types of cakes, such as
white layer cakes, will brown too much if glucose or HFCS is used in place of sugar.
CONTRIBUTORS

42: HONEY
Honey is a natural food, essentially an invert sugar. Bees gather nectar and, through the enzyme invertase, change it into honey. Honey
varies in composition and flavor depending on the source of the nectar. The average composition of honey is about 40% levulose, 35%
dextrose, and 15% water, with the remainder being ash, waxes, and gum.
Blended honey is a mixture of pure honey and manufactured invert sugar, or a blend of different types of honey mixed together to
produce a good consistency, color, and aroma. Dehydrated honey is available in a granular form.
Store honey in a tightly covered container in a dry place and at room temperature because it is hygroscopic, meaning it absorbs and
retains moisture. Refrigeration or freezing won’t harm the color or flavor but it may hasten granulation. Liquid honey crystallizes
during storage and is re-liquefied by warming in a double boiler not exceeding a temperature of 58°C (136°F).
Honey is used in baking:
As a sweetener
To add unique flavor
In gingerbread and special cookies where a certain moistness is characteristic of the product
To improve keeping qualities
There are several types of honey available:
Comb honey is “packed by the bees” directly from the hive.
Liquid honey is extracted from the comb and strained. It is the type used by most bakers.
Creamed honey has a certain amount of crystallized honey added to liquid honey to give body to the final product.
Chunk honey consists of pieces of comb honey as well as liquid.
Granulated honey has been crystallized.
In the United States, honey categories are based on color, from white to dark amber. Honey from orange blossom is an example of
white honey. Clover honey is an amber honey, and sage and buckwheat honeys are dark amber honeys.
CONTRIBUTORS

43: MALT
Malt is the name given to a sweetening agent made primarily from barley. The enzymes from the germ of the seeds become active,
changing much of the starch into maltose, a complex sugar. Maltose has a distinct flavor and is used for making yeast products such as
bread and rolls. Malt is considered to be relatively nutritious compared to other sweeteners.
Malt is available as:
Flour
Malt syrup
Malt extract
Dried malt
The flour is not recommended since it can lead to problems if not scaled precisely. Malt syrup is inconvenient to work with, as it is
sticky, heavy, and bulky. Dried malt is the most practical, though it must be kept protected from humidity.
There are two distinct types of malt:
Diastatic malt flour is dried at low temperature, thus retaining the activity of the diastatic enzymes.
Non-diastatic malt flour is darker in color. It is treated at high temperature, which kills the enzymes, and the result is non-diastatic
malt.
Crushing malted grain in water produces malt syrup. This dissolves the maltose and soluble enzymes. The liquid is concentrated,
producing the syrup. If the process is continued, a dry crystallized product called dried malt syrup is obtained.
Malt syrup has a peculiar flavor, which many people find desirable. It is used in candy, malted milk, and many other products. The
alcoholic beverage industry is the largest consumer of malt by far, but considerable quantities are used in syrup and dried malt syrup,
both of which are divided into diastatic and non-diastatic malt.
Both diastatic and non-diastatic malts add sweetness, color, and flavor to baked products. Both are valuable since they contain malt
sugar, which is fermented by the yeast in the later stages of fermentation. Other sugars such as glucose and levulose are used up rapidly
by fermenting yeast in the early stages of fermentation. Diastatic malt is made with various levels of active enzymes. Malt with
medium diastatic activity is recommended. Normally, bread bakers will find sufficient enzymes in well-balanced flour from a good
mill, so it is unnecessary to use diastatic malt.
When using dry diastatic malt, about the same weight should be used as liquid regular diastatic malt. Adjustment is made at the factory
insofar as the enzyme level is increased in the dry product to compensate. Since the dry type contains about 20% less moisture than the
liquid type, add water to make up the difference if dry diastatic malt is substituted for malt syrup.
The main uses of malt in the bakery are to:
Add nutritive value, as it is rich in vitamins and essential amino acids
Lengthen shelf life through its ability to attract moisture
Help fermentation by strengthening the gluten and feeding the yeast Make products more appealing through browning of the crust
Add unique flavor to products when used in sufficient quantity
Table 1 shows the suggested use levels for malt.
Table 1 Recommended level of malt for various baked goods
Product Percentage of Flour Weight
White pan bread 0.5-1.5
Sweet goods 1.5-3.0
French/Italian bread 0.5-2.0
Whole wheat bread 5.0-9.0
Pretzels 1.5-6.0
Hard rolls 3.0-5.5
CONTRIBUTORS

44: MAPLE SYRUP (ADD US)
Canada is responsible for 84% of the world’s maple syrup production, with the United States being responsible for the remaining 16%.
Maple syrup is made by boiling and evaporating the sap of the sugar maple tree. Because sap is only 2% or 3% sugar, it takes almost
40 liters of sap to make 1 liter of syrup. This makes maple syrup a very expensive sweetener. It is prized for its unique flavor and sweet
aroma. Don’t confuse maple-flavored pancake or table syrup with real maple syrup. Table syrup is made from inexpensive glucose or
corn syrup, with added caramel coloring and maple flavoring.
Maple syrup in Canada has two categories:
1. Canada Grade A, which has four color/flavor classes
golden, delicate taste
amber, rich taste
dark, robust taste
very dark, strong taste
2. Canada Processing Grade, which has no color descriptors (any maple syrup that possesses minimal food quality defects but still
meets all government regulatory standards for food quality and safety for human consumption)
This definition and grading system gives consumers more consistent and relevant information about the varieties, and helps them make
informed choices when choosing maple syrup.
Darker maple syrups are better for baking as they have a more robust flavor. Using maple sugar is also a good way to impart flavor.
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup. Once almost all
the water has been boiled off, all that is left is a solid sugar. It can be used to flavor some maple products and as an alternative to cane
sugar.
For a video on maple syrup production, see: https://www.youtube.com/watch?v=OFIj4pMYpTQ
CONTRIBUTORS

45: SUGAR SUBSTITUTES (ADD US)
In Canada, food additives such as sugar substitutes, which cover both artificial sweeteners and intense sweeteners obtained from
natural sources, are subject to rigorous controls under theFood and Drugs Act and Regulations. New food additives (or new uses of
permitted food additives) are permitted only once a safety assessment has been conducted and regulatory amendments have been
enacted.
Several sugar substitutes have been approved for use in Canada. These include acesulfame-potassium, aspartame, polydextrose,
saccharin, stevia, sucralose, thaumatin, and sugar alcohols (polyols) like sorbitol, isomalt, lactitol, maltitol, mannitol, and xylitol.
Please see the Health Canada website for more information on sugar substitutes.
Bakers must be careful when replacing sugar (sucrose) with these sugar substitutes in recipes. Even though the sweetness comparison
levels may be similar (or less), it is generally not possible to do straight 1-for-1 substitution. Sugar (sucrose) plays many roles in a
recipe:
It is a bulking agent.
It absorbs moisture.
It is a tenderizer.
It adds moisture and extends shelf life. It adds color (caramelization).
Sugar substitutes may not work in a recipe in the same way. More information on sugar substitutes and their relative sweetness can be
found here: http://www.sugar-and-sweetener-guide...er-values.html
CONTRIBUTORS

UNDERSTANDING INGREDIENTS: LEAVENING AGENTS
47: INTRODUCTION TO LEAVENING AGENTS

48: YEAST
49: THE FUNCTIONS OF YEAST
50: USING YEAST IN BAKING
54: BAKING POWDER
Baking powder is a dependable, high-quality chemical leavener. To be effective, all baking powders rely on the reaction between one or
more acids on sodium bicarbonate to produce carbon dioxide gas. Just as with yeast leavening, the presence of carbon dioxide gas
creates air bubbles that cause the product to rise.
55: SODIUM BICARBONATE

When sodium bicarbonate (baking soda) is moistened and heated, it releases carbon dioxide gas. If it is moistened and heated in the
presence of sufficient acid, it will release twice as much gas as if it is moistened and heated without the presence of an acid.
56: AMMONIUM BICARBONATE

57: WATER HARDNESS AND PH

47: INTRODUCTION TO LEAVENING AGENTS
CONTRIBUTORS

48: YEAST
Yeast is a microscopic unicellular fungus that multiplies by budding, and under suitable conditions, causes fermentation. Cultivated
yeast is widely used in the baking and distilling industries. History tells us that the early Chaldeans, Egyptians, Greeks, and Romans
made leavened bread from fermented doughs. This kind of fermentation, however, was not always reliable and easy to control. It was
Louis Pasteur, a French scientist who lived in the 19th century, who laid the foundation for the modern commercial production of yeast
as we know it today through his research and discoveries regarding the cause and prevention of disease.
TYPES OF YEAST
Wild yeast spores are found floating on dust particles in the air, in flour, on the outside of fruits, etc. Wild yeasts form spores faster
than cultivated yeasts, but they are inconsistent and are not satisfactory for controlled fermentation purposes.
COMPRESSED YEAST
Compressed yeast is made by cultivating a select variety, which is known by experiment to produce a yeast that is hardy, consistent,
and produces a fermentation with strong enzymatic action. These plants are carefully isolated in a sterile environment free of any other
type of yeast and cultivated on a plate containing nutrient agar or gelatin. Wort, a combination of sterilized and purified molasses or
malt, nitrogenous matter, and mineral salts is used to supply the food that the growing yeast plants need to make up the bulk of
compressed yeast.
After growing to maturity in the fermentation tank, the yeast is separated from the used food or wort by means of centrifugal machines.
The yeast is then cooled, filtered, pressed, cut, wrapped, and refrigerated. It is marketed in 454 g (1 lb.) blocks, or in large 20 kg (45
lb.) bags for wholesale bakeries.
Figure 1 illustrates the process of cultivating compressed yeast, and Table 1 summarizes its composition.
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Figure 1 Cultivating compressed yeast

Table 1 Average composition of fresh (compressed) yeast
Water 68% to 73%
Protein 12% to 14%
Fat 0.6% to 0.8%
Carbohydrate 9% to 11%
Mineral Matter 1.7% to 2%
ACTIVE DRY YEAST

Active dry yeast is made from a different strain than compressed yeast. The manufacturing process is the same except that the
cultivated yeast is mixed with starch or other absorbents and dehydrated. Its production began after World War II, and it was used
mainly by the armed forces, homemakers, and in areas where fresh yeast was not readily available.
Even though it is a dry product, it is alive and should be refrigerated below 7°C (45°F) in a closed container for best results. It has a
moisture content of about 7%. Storage without refrigeration is satisfactory only for a limited period of time. If no refrigeration is
available, the yeast should be kept unopened in a cool, dry place. It should be allowed to warm up to room temperature slowly before
being used.Dry yeast must be hydrated for about 15 minutes in water at least four times its weight at a temperature between 42°C and
44°C (108°F and112°F). The temperature should never be lower than 30°C (86°F), and dry yeast should never be used before it is
completely dissolved.
It takes about 550 g (20 oz.) of dry yeast to replace 1 kg (2.2 lb.) of compressed yeast, and for each kilogram of dry yeast used, an
additional kilogram of water should be added to the mix. This product is hardly, if ever, used by bakers, having been superseded by
instant yeast (see below).
Instant Dry Yeast
Unlike instant active dry yeast that must be dissolved in warm water for proper rehydration and activation, instant dry yeast can be
added to the dough directly, either by:
Mixing it with the flour before the water is added
Adding it after all the ingredients have been mixed for one minute

This yeast can be reconstituted. Some manufacturers call for adding it to five times its weight of water at a temperature of 32°C to
38°C (90°F to 100°F). Most formulas suggest a 1:3 ratio when replacing compressed yeast with instant dry. Others vary slightly, with
some having a 1:4 ratio. In rich Danish dough,
it takes about 400 g (14 oz.), and in bread dough about 250 g to 300 g (9 oz. to 11 oz.) of instant dry yeast
to replace 1 kg (2.2 lb.) of compressed yeast. As well, a little extra water is needed to make up for the moisture in compressed yeast.
Precise instructions are included with the package; basically, it amounts to the difference between the weight of compressed yeast that
would have been used and the amount of dry yeast used.
Instant dry yeast has a moisture content of about 5% and is packed in vacuum pouches. It has a shelf life of about one year at room
temperature without any noticeable change in its gassing activity. After the seal is broken, the content turns into a granular powder,
which should be refrigerated and used by its best-before date, as noted on the packaging.
Instant dry yeast is especially useful in areas where compressed yeast is not available. However, in any situation, it is practical to use
and has the advantages of taking up less space and having a longer shelf life than compressed yeast.
Cream Yeast
Creamy yeast is a soft slurry-type yeast that is used only in large commercial bakeries and is pumped into the dough.
Yeast Food
Yeast food is used in bread production to condition the dough and speed up the fermentation process. It consists of a blend of mineral
salts such as calcium salt or ammonium salt and potassium iodate. It has a tightening effect on the gluten and is especially beneficial in
dough where soft water is used. The addition of yeast food improves the general appearance and tasting quality of bread. The retail
baker does not use it much.
CONTRIBUTORS

49: THE FUNCTIONS OF YEAST
Yeast has two primary functions in fermentation:
To convert sugar into carbon dioxide gas, which lifts and aerates the dough
To mellow and condition the gluten of the dough so that it will absorb the increasing gases evenly and hold them at the same time
In baked products, yeast increases the volume and improves the flavor, texture, grain, color, and eating quality. When yeast, water, and
flour are mixed together under the right conditions, all the food required for fermentation is present as there is enough soluble protein
to build new cells and enough sugar to feed them.
Activity within the yeast cells starts when enzymes in the yeast change complex sugar into invert sugar. The invert sugar is, in turn,
absorbed within the yeast cell and converted into carbon dioxide gas and alcohol. Other enzymes in the yeast and flour convert soluble
starch into malt sugar, which is converted again by other enzymes into fermentable sugar so that aeration goes on from this continuous
production of carbon dioxide.
Proper Handling of Yeast
Compressed yeast ages and weakens gradually even when stored in the refrigerator. Fresh yeast feels moist and firm, and breaks evenly
without crumbling. It has a fruity, fresh smell, which changes to a sticky mass with a cheesy odor. It is not always easy to recognize
whether or not yeast has lost enough of its strength to affect the fermentation and the eventual outcome of the baked bread, but its
working quality definitely depends on the storage conditions, temperature, humidity, and age.
The optimum storage temperature for yeast is -1°C (30°F). At this temperature it is still completely effective for up to two months.
Yeast does not freeze at this temperature.
Other guidelines for storing yeast include:
Rotating it properly and using the older stock first
Avoiding overheating by spacing it on the shelves in the refrigerator
Yeast needs to breathe, since it is a living fungus. The process is continuous, proceeding slowly in the refrigerator and rapidly at the
higher temperature in the shop. When respiration occurs without food, the yeast cells starve, weaken, and gradually die.
Yeast that has been frozen and thawed does not keep and should be used immediately. Freezing temperatures weaken yeast, and thawed
yeast cannot be refrozen successfully.
CONTRIBUTORS

50: USING YEAST IN BAKING
Many bakers add compressed yeast directly to their dough. A more traditional way to use yeast is to dissolve it in lukewarm water
before adding it to the dough. The water should never be higher than 50°C (122°F) because heat destroys yeast cells. In general, salt
should not come into direct contact with yeast, as salt dehydrates the yeast. (Table 1 indicates the reaction of yeast at various
temperatures.)
It is best to add the dissolved yeast to the flour when the dough is ready for mixing. In this way, the flour is used as a buffer. (Buffers
are ingredients that separate or insulate ingredients, which if in too close contact, might start to react prematurely.) In sponges where
little or no salt is used, yeast buds quickly and fermentation of the sponge is rapid.
Table 1 How yeast reacts at different temperatures
Temperature Reaction
15°C -20°C (60°F -68°F) slow reaction
26°C -29°C (80°F -85°F) normal reaction
32°C -38°C (90°F -100°F) fast reaction
59°C (138°F) terminal death point
Never leave compressed yeast out for more than a few minutes. Remove only the amount needed from the refrigerator. Yeast lying
around on workbenches at room temperature quickly deteriorates and gives poor results. One solution used by some bakeries to
eliminate steps to the fridge is to have a small portable cooler in which to keep the yeast on the bench until it is needed. Yeast must be
kept wrapped at all times because if it is exposed to air the edges and the corners will turn brown. This condition is known as air- burn.
CONTRIBUTORS

54: BAKING POWDER
Baking powder is a dependable, high-quality chemical leavener. To be effective, all baking powders rely on the reaction between one
or more acids on sodium bicarbonate to produce carbon dioxide gas. Just as with yeast leavening, the presence of carbon dioxide gas
creates air bubbles that cause the product to rise.
There are two main types of baking powders available on the market:
Continuous or single-action baking powder
Double- or multiple-action baking powder
The difference between continuous- and double-action baking powders is simply the rate of reaction:
Continuous-action baking powder uses one acid, which continuously reacts with the soda to release gas steadily throughout the
baking process until all the gassing power is spent.
Double-action baking powder contains two different acids, which react with soda at different stages of the baking process. One acid
reacts to give off a small amount of gas at low temperature, and the other major acid reacts at baking temperatures to give off the
bulk of the gas.
THE LEAVENING MECHANISM OF BAKING POWDER

Before baking, approximately 15% of the CO2 gas is released in the cold stage. Eighty-five percent of the CO2 gas is released in the
oven starting at approximately 40°C (105°F). Some leavening power is apparently lost in the cold stage, but there is usually still
adequate gassing power in the remaining portion.
When the baking powder is activated through moisture and heat, the gas works its way into the many cells created by the mixing or
creaming of the batter and starts to expand them. This process comes to a halt when the starch gelatinizes and the cells become rigid.
This starts at about 60°C (140°F) and is more or less complete at around 75°C (167°F). After this point, some gas may still be created,
but it simply escapes through the porous structure of the product.
USING BAKING POWDER

For even distribution throughout the batter, baking powder should be sifted with the flour or other dry ingredients. For most cakes,
about 5% baking powder to the weight of the flour produces an optimum result. Accurate scaling is important, since a little too much
may cause the product to collapse. (Note this is unlike yeast, where an “overdose” will usually simply cause a more rapid rise.)
CONTRIBUTORS

55: SODIUM BICARBONATE
When sodium bicarbonate (baking soda) is moistened and heated, it releases carbon dioxide gas. If it is moistened and heated in the
presence of sufficient acid, it will release twice as much gas as if it is moistened and heated without the presence of an acid.
Slightly acidic ingredients provide the mix with some of the necessary acids for the release of carbon dioxide gas. Examples are:
Honey Molasses Ginger Cocoa Bran
For this reason, some of the mixes contain baking powder only while others contain a combination of baking powder and baking soda.
If an excessive amount of baking soda is used in a cake batter without the presence of sufficient acid, the normally white cake crumb
will have a yellowish-brown color and a strong undesirable smell of soda.
The gas evolves very fast at the beginning of baking when thepH level is still on the acidic side (pH of around 5 to 6). Once the soda
neutralizes the acid, the dough or batter quickly becomes alkaline and the release of gas is reduced. Mixes and doughs leavened with
baking soda must be handled without delay, or the release of the gas may be almost exhausted before the product reaches the oven.
The darker color of the crumb found on the bottom half of a cake or muffins is caused by the partial dehydration of the batter that is
heated first during baking. In spiced honey cookies and gingerbread, baking soda is used alone to give them quick color during baking
and yet keep the products soft.
In chocolate cakes, baking soda is used in conjunction with baking powder to keep the pH at a desirable level. However, it is important
to know whether the cocoa powder you are using is natural or treated by the Dutch process. In the Dutch process, some of the acid in
the cocoa is already neutralized, and there is less left for the release of gas in the mix. This means more baking powder and less baking
soda is used.
Baking soda in a chocolate mix not only counteracts the acid content in the baked cake but also improves the grain and color of the
cake. A darker and richer chocolate color is produced if the acid level is sufficient to release all the carbon dioxide gas. On the other
hand, the reddish, coarse, open-grained crumb in devil’s food cake is the result of using baking soda as the principal leavening agent.
The level of baking soda depends on the nature of the product and on the other ingredients in the formula. Cookies, for example, with
high levels of fat and sugar, do not require much, if any, leavening.
Table 1 provides the recommended amounts of baking soda for different products. Note that the percentages appear small compared to
the 5% level of baking powder suggested because baking powder
contains both an acid agent and a leavening agent.
Table 1 Recommended amounts of baking soda
Product Amount of Baking Soda (% of flour weight)
Cookies 0.4-0.6
Cakes 0.5-1.0
Cake doughnuts 0.7-1.0
Pancakes 1.4-2.0
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56: AMMONIUM BICARBONATE
Ammonium bicarbonate is a white crystalline powder used in flat, spiced cookies, such as gingerbreads, and in eclair paste. It must be
dissolved in the cold liquid portion of the batter. At room temperature, decomposition of CO2 in the batter is minimal. When heated to
approximately 60°C (140°F) decomposition is more noticeable, and at oven temperature, decomposition takes place in a very short
time. Ammonium bicarbonate should only be used in low moisture-containing products that are not dense. Providing that these
conditions are met, there will be no taste and odor remaining from the ammonium.
CONTRIBUTORS

57: WATER HARDNESS AND PH
EFFECTS ON BAKING
Most municipal supplies of water contain chlorine, which is used to ensure the purity of the water. Some cities add fluoride to their
water supply to stop tooth decay. Neither chlorine nor fluoride is present in large enough quantities to affect dough in any way. In
addition, most municipal water is treated to reduce excessive acidity, since this could be corrosive for the water lines. It is therefore
unlikely that bakers using municipal water need to be concerned about extremely acidic water.
Soft water is another matter, as it can lead to sticky dough. An addition of yeast food, or a reduction in dough water, will help. Alkaline
water tends to tighten the dough and retard fermentation, since enzymes work best in slightly acidic dough.
If there is a possibility of water problems, a sample should be forwarded to a laboratory for a complete analysis.
CONTRIBUTORS

UNDERSTANDING INGREDIENTS: DAIRY PRODUCTS
58: INTRODUCTION TO DAIRY PRODUCTS
59: MILK
60: MILK PRODUCTS ADD US
61: MILK IN BREAD BAKING
62: YOGURT
Yogurt is a thick or semi-solid food made from pasteurized milk fermented by lactic bacteria. The milk coagulates when a sufficient
quantity of lactic acid is produced. Yogurt is a rich, versatile food capable of enhancing the flavor and texture of many recipes. It is
prepared sweetened or unsweetened, and is used in baking to make yogurt-flavored cream cakes, desserts, and frozen products.
63: LACTOSE
Lactose is a "milk sugar" and is a complex sugar. It is available commercially spray-dried and in crystalline form. There are many
advantages to using it in various baking applications:
64: CHEESE
Cheese is a concentrated dairy product made from fluid milk and is defined as the fresh or matured product obtained by draining the
whey after coagulation of casein.

58: INTRODUCTION TO DAIRY PRODUCTS
Milk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered,
skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-
cost ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.
Over the past 20 years, there has been a trend to lower fat content in dairy products. This reflects the high caloric value of milk fat, and
also is compatible with the trend to leaner, healthier nutrition. These “low-fat” products often have the fat replaced with sugars, so care
must be taking in substituting these ingredients
in a recipe. For bakers, this trend has not meant any great changes in formulas: a 35% milk fat or a 15% cream cheese product usually
works equally well in a cheesecake. Some pastry chefs find lowering the richness in pastries and plated desserts can make them more
enjoyable, especially after a large meal.
Table 1 provides the nutritional properties of milk products.
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Table 1 Nutritional properties of milk products (per 100 g)
Whole Milk (3.5% milk fat) Skim Milk (0.1% milk fat) Coffee Cream (18% milk fat) Heavy or Whipping Cream
(36% milk fat)
Protein 3.22 g 3.37 g 3g 2g
Fat 3.25 g 0.08 g 19 g 37 g
Cholesterol 10 mg 2 mg 66 mg 137 mg
Potassium 143 mg 156 mg 122 mg 75 mg
Calcium 113 mg 125 mg 96 mg 65 mg
Magnesium 10 mg 11 mg 9 mg 7 mg
Sodium 40 mg 42 mg 40 mg 40 mg
Vitamin A (IU) 102 IU 204 IU 656 IU 1470 IU
Note: Besides the elements shown in Table 1, all dairy products contain vitamin B-complex. IU = International Units, a term used in
nutritional measurement
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59: MILK
Homogenized milkis fresh milk in which the fat particles are so finely divided and emulsified mechanically that the milk fat cannot
separate on standing. The milk fat is forced into tiny droplets. As soon as the droplets form, milk proteins and emulsifiers form a
protective film around each one, preventing the fat from reuniting. The tiny droplets stay suspended indefinitely, and milk fat no longer
separates and rises
to the top as a cream layer. In other words, homogenized dairy products are stable emulsions of fat droplets suspended in milk. It is
also said that homogenized milk is more readily digestible.
Pasteurization of milk was developed in 1859 by the French chemist Louis Pasteur. One method of pasteurization is to heat milk to
above 71°C (160°F), maintain it at this temperature for a set time, then cool it immediately to 10°C (50°F) or lower. This kills all
harmful bacteria that carry the potential threat of bovine tuberculosis and fever from cows to humans.
The two main types of pasteurization used today are high-temperature, short-time (HTST, also known as “flash”) and higher-heat,
shorter time (HHST). Ultra-high-temperature (UHT) processing is also used.
High-temperature, short-time (HTST) pasteurization is done by heating milk to 72°C (161°F) for 15 seconds. Milk simply labelled
“pasteurized” is usually treated with the HTST method.
Higher-heat, shorter time (HHST) milk and milk products are pasteurized by applying heat continuously, generally above 100°C
(212°F) for such time to extend the shelf life of the product under refrigerated conditions. This type of heat process can be used to
produce dairy products with extended shelf life (ESL).
Ultra-high-temperature (UHT) processing holds the milk at a temperature of 140°C (284°F) for four seconds. During UHT processing,
milk is sterilized rather than pasteurized. This process allows milk or juice to be stored several months without refrigeration. The
process is achieved by spraying the milk or juice through a nozzle into a chamber that is filled with high-temperature steam under
pressure. After the temperature reaches 140°C (284°F) the fluid is cooled instantly in a vacuum chamber and packed in a pre-sterilized,
airtight container. Milk labelled UHT has been treated in this way.
For more information on pasteurization, visit the International Dairy Foods Association. Attribution
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60: MILK PRODUCTS ADD US
Cream
The usual minimum standard for cream is 10% fat content, though it ranges between 10% and 18%. Cream in this range may be sold as
half and half, coffee cream, or table cream.
Whipping cream is about 32% to 36% in milk fat content. Cream with 36% or higher is called heavy cream. This percentage of fat is
not a mandated standard; much less than this and the cream simply will not whip. For best whipping results, the cream should be 48 to
60 hours old and be cold. A stabilizer, some sugar, and flavour may be added during whipping. Before adding stabilizer, check the
ingredients on the carton; some whipping creams nowadays have added agents such as carrageenan, in which case an additional
stabilizer may not be necessary.
Canadian cream definitions are similar to those used in the United States, except for that of “light cream.” In Canada, what the U.S.
calls light cream is referred to most commonly as half and half. In Canada, “light cream” is low-fat cream, usually with 5% to 6% fat.
You can make your own light cream by blending milk with half-and-half.
In Quebec, country cream is sold, which contains 15% milk fat. If you are usinga recipe that calls for country cream, you may
substitute 18% cream.
If you have recipes from the UK, you might see references to double cream. This is cream with about 48% milk fat, which is not
readily available in Canada, except in some specialty stores. Use whipping cream or heavy cream instead.
Table 1 lists some of the common cream types and their uses.
Table 1 Cream types and fat content Name
Minimum Milk Fat Additional Definition Main Uses
Whipping cream 32% Heavy cream has at least 36% milk fat Whips well, can be piped; custards, cream fillings, confectionary products
Table cream 18% Coffee cream Added to coffee, poured over puddings, used in sauces
Half-and-half 10%-12% Cereal cream Added to coffee; custards and ice cream mixes
Light cream 5%-10% Added to coffee
Buttermilk
Inoculating milk with a specific culture to sour it
Churning milk and separating the liquid left over from the butter
There are two methods to produce buttermilk:
The second method is where buttermilk gets its name, but today, most of what is commonly called buttermilk is the first type.
Buttermilk has a higher acid content than regular milk (pH of 4.6 compared with milk’s pH of 6.6).
The fermented dairy product known ascultured buttermilk is produced from cow’s milk and has a characteristically sour taste caused
by lactic acid bacteria. This variant is made using one of two species of bacteria — either Lactococcus lactis or Lactobacillus
bulgaricus, which creates more tartness in certain recipes.
The acid in buttermilk reacts with the sodium bicarbonate (baking soda) to produce carbon dioxide, which acts as the leavening agent.
SOUR CREAM
Sour cream is made from cream soured by adding lactic acids and thickened naturally or by processing. Milk fat content may vary
from 5.5% to 14%. The lactic acid causes the proteins in sour cream to coagulate to a gelled consistency; gums and starches may be
added to further thicken it. The added gums and starches also keep the liquid whey in sour cream from separating.
Use sour cream in cheesecakes, coffee cakes, and pastry doughs. Low-fat and fat-free sour cream are available. Low-fat sour cream,
which is essentially cultured half-and-half or light cream (and usually contains 7% to 10% milk fat), is often satisfactory as a substitute
for regular sour cream in baking. These products are higher in moisture and less rich in flavor than regular sour cream.
CRÈME FRAÎCHE
Crème fraîche (fresh cream) is a soured cream containing 30% to 45% milk fat and having a pH of around 4.5. It is soured with
bacterial culture. Traditionally it is made by setting unpasteurized milk into a pan at room temperature, allowing the cream to rise to
the top. After about 12 hours, the cream is skimmed off. During that time, natural bacteria in the unpasteurized milk ripens the cream,
turning it into a mildly sour, thickened product.

An effective substitute can be made by adding a small amount of cultured buttermilk or sour cream to whipping cream and allowing it
to stand in a warm spot for 10 hours or more before refrigerating. As the cream ripens from the growth of the lactic acid bacteria, it
thickens and develops a sour flavour. This product is similar to sour cream, but it has a higher milk fat content.
MILK SUBSTITUTES
Milk substitutes are becoming increasingly popular as replacements for straight skim milk powders. Innumerable replacement blends
are available to the baker. Their protein contents range from 11% to 40%; some are wet, some are dry-blended. Product types vary
from all dairy to mostly cereal. All-dairy blends range from mostly dry skim milk to mostly whey. A popular blend is whey mixed with
40% soy flour solids and a small quantity of sodium hydroxide to neutralize the whey acidity.
Dough consistency may be a little softer if the milk in the replacement blend exceeds 3%, and this could dictate the need to increase
dough mixing by at least half a minute. However, absorption and formula changes are seldom necessary when switching from dry milk
to a blend, or from a blend to a blend.
For nutritional labelling, or when using a blend in a non-standardized product that must carry an itemized ingredient label, all blend
components must be listed in their proper order on the label.
The Canadian Food Inspection Agency defines modified milk ingredients as any of the following in liquid, concentrated, dry, frozen,
or reconstituted form:
Calcium-reduced skim milk
Casein: This a protein in milk and is used as a binding agent. Caseins are also used in wax to shine fruits and vegetables, as an
adhesive, and to fortify bread. Caseins contain common amino acids. Caseinate: This protein is derived from skim milk. Bodybuilders
sometimes take powder enriched with calcium caseinate because it releases proteins at an even, measured pace.
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Cultured milk products: These are milk products that have been altered through controlled fermentation, including yogurt, sour cream,
and cultured buttermilk.
Milk serum proteins
Ultra-filtered milk: The Canadian Food and Drug Regulations define this type of milk as that which “has been subjected to a process in
which it is passed over one or more semi-permeable membranes to partially remove water, lactose, minerals, and water-soluble
vitamins without altering the whey protein-to-casein ratio and that results in a liquid product.”
Whey: This is serum by-product created in the manufacture of cheese.
Whey butter: Typically oily in composition, whey butter is made from cream separated from whey. Whey cream: This is cream
skimmed from whey, sometimes used as a substitute for sweet cream and butter.
Any component of milk that has been altered from the form in which it is found in milk.
MILK POWDER
Milk powder is available in several different forms: whole milk, skim milk (non-fat dry milk), buttermilk, or
whey. They are all processed similarly: the product is first pasteurized, then concentrated with an evaporator, and finally dried (spray or
roller dried) to produce powder.
Whole milk powder must contain no less than 95% milk solids and must not exceed 5% moisture. The milk fat content must be no less
than 2.6%. Vitamins A and D may be added and the emulsifying agent lecithin may also be added in an amount not exceeding 0.5%.
Skim milk powder (non-fat dry milk) must contain no less than 95% milk solids and must not exceed 4% moisture or 1.5% fat.
Buttermilk powder must contain no less than 95% milk solids and must not exceed 3% moisture or 6% fat.
Whey powder consists primarily of carbohydrate (lactose), protein (several different whey proteins, mainly lactalbumins and
globulins), various minerals, and vitamins. Whey powder is a valuable addition to the functional properties of various foods as well as
a source of valuable nutrients because it contains approximately 50% of the nutrients in the original milk.
Table 2 compares the composition of milk and two powdered milk products.
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Table 2 Comparison of fresh and powdered milk products (% by weights)
Whole Milk Skim Milk Powder (Non-fat dry milk) Buttermilk Powder
Milk fat 3.25 0.7 5.0
Protein 3.5 36.0 34.0
Milk sugar (lactose) 4.9 51.0 48.0
Minerals 0.8 8.2 7.9
Water 87.0 3.0 3.0
Calcium 0.12 1.3 1.3
To make 10 L (22 lb.) of liquid skim milk from skim milk powder, 9.1 L (2.4 gal.) of water and 900 g (2 lb.) of skim milk powder are
required.
To make 10 L (22 lb.) of whole milk from skim milk powder, 8.65 L (2.25 gal) of water, 900 g (2 lb.) of skim milk powder, and 450 g
(1 lb.) of butter are needed.
When reconstituting dried milk, add it to the water and whisk in immediately. Delaying this, or adding water to the milk powder, will
usually result in clogging. Water temperature should be around 21°C (70°F).
EVAPORATED MILK
Sometimes called concentrated milk, this includes evaporated whole, evaporated partly skimmed, and evaporated skim milks,
depending on the type of milk used in its production. Canadian standards require 25% milk solids and 7.5% milk fat.
All types of evaporated milk have a darker color than the original milk because at high temperatures a browning reaction occurs
between the milk protein and the lactose. After 60% of the water is removed by evaporation, the milk is homogenized, cooled,
restandardized, and canned. It is then sterilized by heating for 10 to 15 minutes at 99°C to 120°C (210°F to 248°F). Controlled amounts
of disodium phosphate and/or sodium citrate preserve the “salt balance” and prevent coagulation of the milk that might occur at high
temperatures and during storage.
Sweetened Condensed Milk
Sweetened condensed milk is a viscous, sweet-colored milk made by condensing milk to one-third of its original volume, which then
has sugar added. It contains about 40% sugar, a minimum of 8.5% milk fat, and not less than 28% total milk solids.
Attribution
CONTRIBUTORS

61: MILK IN BREAD BAKING
In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than
dough made with water. Other aspects of milk in yeast doughs include:
Dough may be mixed more intensively.
Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability
of the dough to work properly in a range of temperatures) will be slightly improved.
Bench time will be extended as the dough ferments more slowly at this stage. (Final proof times will be about the same, as by this time
the yeast has adjusted to the condition of the dough.)
Bread made with milk will color faster in the oven and allowance should be made for this. If taken out too early after a superficial
examination of crust color, it may collapse slightly and be hard to slice. The loaf should be expected to have a darker crust color than
bread made without milk.
In the finished product, milk will make bread that has:
Greater volume (improved capacity to retain gas) Darker crust (due to the lactose in the milk) Longer shelf life (due partly to the milk
fat)
Finer and more “cottony” grain
Better slicing due to the finer grain
If skim milk or skim milk powder is used, some of the above benefits will not be so evident (e.g., longer shelf life, which is a result of
the fat in the milk).
The type of sugar found in milk, lactose, has little sweetening power and does not ferment, so in dough made with skim milk powder,
sugar has to be added or the fermentation will be very slow. While lactose is not fermentable, it caramelizes readily in the oven and
produces a healthy crust color. The recommended amount of skim milk powder used in fermented dough is 2% to 8% based on flour,
and up 15% in cakes.
Buttermilk and sour milk are used to make variety breads. They have a lower pH and require a shorter fermentation for good results.
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62: YOGURT
Yogurt is a thick or semi-solid food made from pasteurized milk fermented by lactic bacteria. The milk coagulates when a sufficient
quantity of lactic acid is produced. Yogurt is a rich, versatile food capable of enhancing the flavor and texture of many recipes. It is
prepared sweetened or unsweetened, and is used in baking to make yogurt-flavored cream cakes, desserts, and frozen products.
CONTRIBUTORS

63: LACTOSE
Lactose is a "milk sugar" and is a complex sugar. It is available commercially spray-dried and in crystalline form. There are many
advantages to using it in various baking applications:
Because of its low sweetening value compared to sucrose, it can lend texture and create browning while keeping the sweetness level at
low values, which many consumers prefer. It can be used to replace sucrose up to a 50% level, or replace it entirely in products like pie
pastry. Lactose improves dough handling properties and the color of the loaf.
In pie crusts, it gives good color to top and bottom crusts, more tender crusts, and retards sogginess. In machine-dropped cookies,
lactose can help the dough release better from the die. In cakes and muffins, it gives body without excessive sweetening and improves
volume. Lactose binds flavors that are normally volatile and thus intensifies or enhances flavor.
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64: CHEESE
Cheese is a concentrated dairy product made from fluid milk and is defined as the fresh or matured product obtained by draining the
whey after coagulation of casein.
Cheese making consists of four steps:
1. Curdling of the milk, either by enzyme (rennet) or by lactic curdling (natural process)
2. Draining in which the whey (liquid part) is drained from the curd (firm part)
3. Pressing, which determines the shape
4. Ripening, in which the rind forms and the curd develops flavor
Cheese can be classified, with some exceptions, into five broad categories, as follows. Examples are given of specific cheeses that may
be used in baking.
1. Fresh cheese: High moisture content and no ripening characterize these products. Examples: cottage cheese, baker’s cheese, cream
cheese, quark, and ricotta.
2. Soft cheeses: Usually some rind, but with a soft interior. Example: feta.
3. Semi-soft cheeses: Unripened cheeses of various moisture content. Example: mozzarella.
4. Firm cheeses: Well-ripened cheese with relatively low moisture content and fairly high fat content. Examples: Swiss, cheddar,
brick.
5. Hard cheeses: Lengthy aging and very low moisture content. Example: Parmesan.
In baking, cheeses have different functions. Soft cheeses, mixed with other ingredients, are used in fillings
for pastries and coffeecakes. They are used for certain European deep-fried goods, such as cannoli. They may also be used, sometimes
in combination with a richer cream cheese, for cheesecakes. All the cheeses itemized under fresh cheese (see above) are all more or
less interchangeable for these functions. The coarser cheese may be strained first if necessary. The firmer cheeses are used in products
like cheese bread, quiches, pizza, and cheese straws.
A brief description of the cheeses most likely to be used by bakers follows.
DRY CURD COTTAGE CHEESE

This is a soft, unripened, acid cheese. Pasteurized skim milk is inoculated with lactic-acid-producing bacteria, and a milk-clotting
enzyme (rennet) is added. Following incubation, the milk starts to clot, and it is then cut into cubes. After gentle cooking, the cubes or
curds become quite firm. At this point, the whey is drained off, and the curd is washed and cooled with cold water.
CREAMED COTTAGE CHEESE

Creamed or dressed cottage cheese consists of dry curd cottage cheese combined with a cream dressing. The milk fat content of the
dressing determines whether the final product is “regular” (4% milk fat ) or low fat (1% to 2% milk fat).
BAKER’S CHEESE
This is a soft, unripened, uncooked cheese. It is made following exactly the same process as for dry curd cottage cheese, up to and
including the point when the milk clot is cut into cubes. This cheese is not cooked to remove the whey from the curd. Rather, the curd
is drained through cloth bags or it may be pumped through a curd concentrator. The product is then ready to be packaged. The milk fat
content is
Chemistry of Cooking 214

generally about 4%.
QUARK
Quark (or quarg) is a fresh unripened cheese prepared in a fashion similar to cottage cheese. The mild flavor and smooth texture of
quark make it excellent as a topping or filling for a variety of dishes. Quark is similar to baker’s cheese, except acid is added to it (it is
inoculated with lactic-acid-producing bacteria), and then it is blended with straight cream to produce a smooth spread containing
approximately 7% milk fat. Today there are low-fat quarks with lower percentage, and high-fat versions with milk fat adjusted to 18%.
Quark cheese can often be used in place of sour cream, cottage cheese, or ricotta cheese.
Cream Cheese
Cream cheese is a soft, unripened, acid cheese. A milk-and-cream mixture is homogenized and pasteurized, cooled to about 27°C
(80°F), and inoculated with lactic-acid-producing bacteria. The resulting curd is not cut, but it is stirred until it is smooth, and then

heated to about 50°C (122°F) for one hour. The curd is drained through cloth bags or run through a curd concentrator. Regular cream
cheese is fairly high fat, but much lighter versions exist now.
RICOTTA
Ricotta is a fresh cheese prepared from either milk or whey that has been heated with an acidulating agent added. Traditionally lemon
juice or vinegar was used for acidulation, but in commercial production, a bacterial culture is used. The curds are then strained and the
ricotta is used for both sweet and savory applications.
MASCARPONE
Mascarpone is a rich, fresh cheese that is a relative of both cream cheese and ricotta cheese. Mascarpone is prepared in a similar
fashion to ricotta, but using cream instead of whole milk. The cream is acidified (often by the direct addition of tartaric acid) and
heated to a temperature of 85°C (185°F), which results in precipitation of the curd. The curd is then separated from the whey by
filtration or mechanical means. The cheese is lightly salted and usually whipped. Note that starter culture and rennet are not used in the
production of this type of cheese. The high-fat content and smooth texture of mascarpone cheese make it suitable as a substitute for
cream or butter. Ingredient applications of mascarpone cheese tend to focus on desserts. The most famous application of mascarpone
cheese is in the Italian dessert tiramisu.
Table 1 provides the composition of various types of cheeses.
Table 1 Composition of various cheeses (% by weight)
Moisture % Milk Fat % Salt %
Dry curd cottage cheese 80 0.4 n/a
Regular creamed cottage cheese 79 4 1
Low fat (1% and 2%) creamed cottage cheese 79 1-2 1
Baker’s cheese 79 4 1
Quark 72 5-7 n/a
Quark (high fat) 59 18 n/a
Cream cheese 54 (varies) 17- 37 1
Ricotta 72-75 8-13 n/a
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Mascarpone 46 60-75 1
CONTRIBUTORS

UNDERSTANDING INGREDIENTS: EGGS
65: EGGS GRADE
66: COMPOSITION AND NUTRITION
Worth noting is the concentration of certain food elements in different parts of the egg. Note for example that all the cholesterol is in the
yolk. The yolk is relatively rich in iron and the white is high in calcium.
67: EGG PRODUCTS

A number of egg products besides whole shell eggs are used in the baking and food service industry. By law, all egg products other than
shell eggs are pasteurized to protect them against salmonella, and the low temperature at which they are kept inhibits bacterial activity,
although under certain conditions they may spoil very rapidly.
68: THE FUNCTION OF EGGS

Eggs are a truly multifunctional ingredient and have many roles to play in the bakeshop. Their versatility means that product formulas
may be adjusted once the properties of eggs are understood. For example, in French butter cream, egg whites may be substituted in the
summer for whole eggs to give a more stable and bacteria-free product (egg white is alkaline, with pH 8.5). A yolk or two may be
worked into a sweet short paste dough to improve its extensibility.
69: STORING EGGS

Whole eggs are the perfect medium for the development of bacteria and mould. Eggs with an undesirable odor may be high in bacteria
or mould. While some of these odors disappear in baking, some will remain and give an off-taste to the product if the odor is
concentrated and strong.

65: EGGS GRADE
Fresh hen eggs are sold by grade in all provinces. All shell eggs that are imported, exported, or shipped from one province to another
for commercial sale must be graded. In Canada, it is mandatory to have all eggs graded by the standards set by Agriculture and Agri-
Foods Canada (AAFC). The grade name appears on cartons. The grades Canada A and Canada B bear the maple leaf symbol with the
grade name inside, and Canada C and Nest Run eggs will have the grade name printed in block text. The grades indicate the quality of
the egg and should not be confused with size. Only Canada A are available in different sizes. The average large size egg weighs about
56 g (2 oz.) as indicated in Table 1.
Table 1: Canada Grade A egg sizes
Size Weight (including shell)
Peewee Less than 42 g (1.5 oz.)
Small At least 42 g (1.5 oz.)
Medium At least 49 g (1.75 oz.)
Large At least 56 g (2 oz.)
Extra Large At least 63 g (2.25 oz.)
Jumbo 70 g (2.5 oz.) or more
The Canada grade symbol does not guarantee that the eggs are of Canadian origin, but it does guarantee that the products meet
Canadian government standards. Agriculture Canada inspects all egg-processing plants to ensure that the products are wholesome and
processed according to sanitary standards. The pasteurization of “packaged” egg product is also monitored.
The criteria for grading eggs are:
Weight
Cleanliness
Soundness and shape of shell
Shape and relative position of yolk within the egg Size of air cell free of abnormalities
Freedom from dissolved yolk and blood spots
Canada A
Canada A eggs are clean, normal in shape with sound shells, and have the finest interior quality. They are ideal for all uses. The yolks
are round and compact and surrounded by very thick, firm albumen. Canada A eggs are a premium quality and in limited supply on the
retail market. If eggs are not sold within a limited time, unsold stocks are returned to the supplier. Eggs graded as A must meet the
minimum weight for the declared size (see Table 12.) The size designation for Canada A eggs must appear on the label.
Canada B
Canada B eggs have very slight abnormalities. This grade is fine for baking, where appearance is not important. These eggs must
weigh at least 49 g (1.75 oz.). There are no size designations on the label for Canada B eggs.
Canada C
Canada C is considered a processing grade and provides a safe outlet for the disposition of cracked eggs. Canada C eggs must be
shipped to a federally registered processed egg station and pasteurized as a means of controlling the higher risk of salmonella or other
microbial contamination that may be found in cracked eggs.
These eggs are suitable for processing into commercially frozen, liquid, and dried egg products. Sizes are not specified.
Canada Nest Run
Since Canada Nest Run eggs are generally sent for further processing, they are usually not washed, candled (a process discussed later
in this chapter), or sized. However, nest run eggs must meet the minimum quality requirements prescribed by the egg regulations. This
grade, as with other Canada grades, can only be applied to eggs in a federally registered egg station.
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66: COMPOSITION AND NUTRITION
Table 1 Composition of eggs by percent of weight. Traces of sugar and ash are also present.
Composition of Eggs (%) Whole Egg Composition of Eggs (%) Yolk Composition of Eggs (%) White
Moisture 73.0 49.0 86.0
Protein 13.3 16.7 11.6
Lipid 11.5 31.6 0.2

Table 2 Nutritional content of a large egg
Whole Egg Yolk White
Weight 50 g 17 g 33 g
Protein 6g 3g 3g
Fat 5g 5g Trace
Cholesterol 216 mg 216 mg 0
Calcium 25 mg 2 mg 27 mg
Iron 1.0 mg 0.6 mg Trace
Sodium 63 mg 7 mg 54 mg
Potassium 60 mg 16 mg 47 mg
Vitamin A 96 RE 99 RE 0 RE
Note: B-complex vitamins, not itemized, are well represented in eggs, as are amino acids. RE = retinol equivalent, a term used in
nutritional measurement.
Worth noting is the concentration of certain food elements in different parts of the egg. Note for example that all the cholesterol is in
the yolk. The yolk is relatively rich in iron and the white is high in calcium.
In practice, when separating large eggs, one estimates the weight of the white as 30 g (1 oz) and the yolk as 20 g (0.7 oz). The color of
the shell, which is either a creamy white or brown, is relevant to the breed of the hen, and there is no other basic difference in the
content of the egg or the shell.
The color of the yolk depends on the diet of the hens. Bakers have a preference for eggs with dark yolks. Certainly the appearance of
cakes made with such eggs is richer. Tests have found that, although eggs with darker yolks tend to produce moister sponge cakes, the
cakes are somewhat coarser and less tender.
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67: EGG PRODUCTS
A number of egg products besides whole shell eggs are used in the baking and food service industry. By law, all egg products other
than shell eggs are pasteurized to protect them against salmonella, and the low temperature at which they are kept inhibits bacterial
activity, although under certain conditions they may spoil very rapidly.
The chief categories of egg products available are:
Liquid eggs (whole eggs and whole eggs with additional yolks)
Frozen eggs (whole eggs, egg whites, and egg yolks)
Dried and powdered eggs (whole eggs, egg whites, and meringue powder)
Liquid and Frozen Eggs
Liquid and frozen whole eggs are preferred in large bakeries where cracking and emptying of shells is not economical. They are also
one of the most economical ways of purchasing eggs. Liquid and frozen whole eggs are sometimes “fortified” by the addition of egg
yolks. Some bakers feel that liquid or frozen eggs don’t yield the same volume in sponge cakes as fresh eggs, and there is a certain bias
in favor of shell eggs.
If stored in the freezer at -18°C (0°F) or lower, liquid and frozen eggs will keep for long periods with minimum loss of quality.
Thawing should take place in the refrigerator or under cold water without submerging the container. Leaving frozen eggs at room
temperature to thaw is a bad practice because the outside layers of egg can reach a temperature favorable to bacteria while the centre is
still frozen. Heat should never be used to defrost eggs. Unused portions must be refrigerated and used within 24 hours.
Frozen egg yolks consist of 90% egg yolks and 10% sugar to prevent the yolk from gelling and to avoid separation of the fat.
Spray-Dried Whole Eggs and Egg Whites
Dried eggs are used by some bakers as a convenience and cost saver. As with frozen eggs, some bakers doubt their performance in
products such as sponge cakes. But dried eggs produce satisfactory results because of the addition of a carbohydrate to the egg before
the drying process, usually corn syrup, which results in foaming comparable to fresh eggs.
Dried whole eggs should be stored unopened in a cool place not over 10°C (50°F), preferably in the refrigerator. They are reconstituted
by blending 1 kg (2.2 lb.) of powdered whole egg with 3 kg (6.6 lb) of cold water. The water is added slowly while mixing. Once
reconstituted, dried eggs should be used immediately or refrigerated promptly and used within an hour.
In mixes such as muffins and cake doughnuts, dried eggs can be mixed in with the other dry ingredients and do not have to be
reconstituted. In layer cake formulas, dried eggs are blended with the other dry ingredients before the fat and some water are added,
followed by the balance of liquid in two stages.
Spray-dried egg whites are reconstituted by mixing 1 kg (2.2 lb.) of powdered egg white with 1 kg (2.2 lb.) of cold water, letting it
stand for 15 minutes, and then adding 9 kg (20 lb.) of cold water. When used in cake mixes, the powdered egg white is blended with
the other dry ingredients, but only 7 L (7 qt.) of cold water is used for every 1 kg (2.2 lb.) of powdered egg white.
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221 Chemistry of Cooking

Dry Egg Substitutes or Replacements
Egg substitutes are made from sweet cheese, whey, egg whites, dextrose, modified tapioca starch, sodium caseinate, and artificial color
and flavor. They are cost-cutters and can be used alone or in combination with fresh or dried eggs in cakes, cookies, and fillings. One
kg (2.2 lb.) of powder is mixed with 4 kg (9 lb.) of water to replace powdered eggs.
Meringue Powder
While it is not a pure dehydrated egg white, meringue powder is widely used by bakers to make baked Alaska, royal icing, and
toppings. It contains vegetable gums and starches to absorb moisture and make it whip better.
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68: THE FUNCTION OF EGGS
Eggs are a truly multifunctional ingredient and have many roles to play in the bakeshop. Their versatility means that product formulas
may be adjusted once the properties of eggs are understood. For example, in French butter cream, egg whites may be substituted in the
summer for whole eggs to give a more stable and bacteria-free product (egg white is alkaline, with pH 8.5). A yolk or two may be
worked into a sweet short paste dough to improve its extensibility. Sponge cake formulas can be adjusted, for example, with the
addition of egg yolks in jelly rolls to improve rolling up.
If a recipe is changed by replacing some or all of the eggs with water, two factors must be remembered:
Water replacement is about 75% of the egg content, since egg solids constitute about 25% of the egg.
Leavening ability is lessened and must be made up by the addition of chemical leavening.
Other uses of eggs are:
Leavening: They will support many times their own weight of other ingredients through their ability to form a cell structure either
alone or in combination with flour. The egg white in particular is capable of forming a large mass of cells by building a fine protein
network.
Moistening and binding: The fat in eggs provides a moistening effect, and the proteins present coagulate when heated, binding
ingredients together.
Thickening: Eggs are valuable thickeners in the cooking of chiffon pie fillings and custard. Emulsifying: Lecithin, present in the yolk,
is a natural emulsifier and assists in making smooth batters.
Customer appeal: Eggs enhance the appearance of products through their colour and flavour, and they improve texture and grain.
Structure: Eggs bind with other ingredients, primarily flour, creating the supporting structure for other ingredients.
Shelf life: The shelf life of eggs is extended through the fat content of the yolk.
Nutrition: Eggs are a valuable food in every respect. Note, however, that 4% of the lipid in egg yolk is cholesterol, which may be a
concern to some people. Developments in poultry feed claim to have reduced or eliminated this cholesterol level.
Tenderizing: The fat in eggs acts like a shortening and improves the tenderness of the baked cake.
Keep these points in mind when using eggs:
Spots in eggs are due to blood fragments in the ovary. Such eggs are edible and may be used.
The albumen or egg white is soluble in cold water, congeals at 70°C (158°F), and remains insoluble from then on.
Cover leftover yolks or whites tightly and refrigerate. Add a little water on top of yolks, or mix in 10% sugar, to prevent crusting. Do
not return unused portions to the master container.
Use clean utensils to dip egg products from their containers.
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69: STORING EGGS
Whole eggs are the perfect medium for the development of bacteria and mould. Eggs with an undesirable odor may be high in bacteria
or mould. While some of these odors disappear in baking, some will remain and give an off-taste to the product if the odor is
concentrated and strong.
Store fresh eggs in the refrigerator in cartons to prevent moisture loss and absorption of odours. If refrigerator space is at a premium,
eggs are stable for up to three weeks if kept at a temperature of 13°C to 15°C (55°F to 60°F). Naturally, this must be in a location with
invariable conditions.
Food poisoning can result from using eggs held too long before using. Liquid or cracked eggs should be kept under refrigeration at all
times.
Whole eggs can be checked for freshness with the candling or salt water method:
Candling method: Hold the egg up to a light in a darkened room or positioned so that the content or condition of the egg may be seen.
If the yolk is held firmly by the white when the egg is turned, and the egg is clean and not broken, then the egg is of good quality.
Smell or odor is not readily revealed unless the shell is broken.
Salt water method: Add 100 g of salt to 1 L (3.5 oz. to 1 qt.) of water. Allow to dissolve completely. When an egg is placed in this
mixture, its level of buoyancy determines the age of the egg. An old egg will float to the surface, while a fresher egg will sink to the
bottom.
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CHOCOLATE
70: FROM THE COCOA BEAN TO THE FINISHED CHOCOLATE
71: CHOCOLATE PRODUCED FOR THE BAKING INDUSTRY
72: COUVERTURE
73: DEFINITIONS AND REGULATIONS (ADD US)

70: FROM THE COCOA BEAN TO THE FINISHED CHOCOLATE
In North America, chocolate manufacturing started in Massachusetts in 1765. Today, in the factory, the beans get cleaned, and magnets
take out metallic parts, and then sand, dust, and other impurities are removed. Some starch will be changed into dextrins in the roasting
process to improve flavor. Machines break the beans and grind them fine until a flowing liquid is produced, called chocolate liquor.
Through hydraulic pressure, cocoa butter is reduced from 55% to approximately 10% to 24% or less, and the residue forms a solid
mass called press cake.
The press cake is then broken, pulverized, cooled, and sifted to produce commercial cocoa powder. The baking industry uses primarily
cocoa powders with a low fat content.
At the factory, chocolate is also subject to an additional refining step calcleodnching. Conching has a smoothing effect. The
temperature range in this process is between 55°C and 65°C (131°F and 149°F). Sugar interacts with protein to form amino sugars, and
the paste losesacids and moisture and becomes smoother.
This video explains the chemical reactions related to heat, melting point, and formation of crystal structures in
http://science360.gov/obj/video/27d9...stry-chocolate
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71: CHOCOLATE PRODUCED FOR THE BAKING INDUSTRY
True chocolate contains cocoa butter. The main types of chocolate, in decreasing order of cocoa liquor content, are:
Unsweetened (bitter) chocolate Dark chocolate
Milk chocolate
White chocolate
Unsweetened Chocolate
Unsweetened chocolate, also known as bitter chocolate, baking chocolate, or cooking chocolate, is pure cocoa liquor mixed with some
form of fat to produce a solid substance. The pure ground, roasted cocoa beans impart a strong, deep chocolate flavor. With the
addition of sugar in recipes, however, it is used as the base for cakes, brownies, confections, and cookies.
Dark (Sweet, Semi-Sweet, Bittersweet) Chocolate
Dark chocolate has an ideal balance of cocoa liquor, cocoa butter, and sugar. Thus it has the attractive, rich color and flavor so typical
of chocolate, and is also sweet enough to be palatable. It does not contain any milk solids. It can be eaten as is or used in baking. Its
flavor does not get lost or overwhelmed, as in many cases when milk chocolate is used. It can be used for fillings, for which more
flavorful chocolates with high cocoa percentages ranging from 60% to 99% are often used.Dark is synonymous with semi-sweet, and
extra dark with bittersweet, although the ratio of cocoa butter to solids may vary.
Sweet chocolate has more sugar, sometimes almost equal to cocoa liquor and butter amounts (45% to 55% range).
Semi-sweet chocolate is frequently used for cooking. It is a dark chocolate with less sugar than sweet chocolate.
Bittersweet chocolate has less sugar and more liquor than semi-sweet chocolate, but the two are often interchangeable when baking.
Bittersweet and semi-sweet chocolates are sometimes referred to as couverture (see below). The higher the percentage of cocoa, the
less sweet the chocolate is.
Milk Chocolate
Milk chocolate is solid chocolate made with milk, added in the form of milk powder. Milk chocolate contains a higher percentage of fat
(the milk contributes to this) and the melting point is slightly lower. It is used mainly as a flavoring and in the production of candies
and moulded pieces.
White Chocolate
The main ingredient in white chocolate is sugar, closely followed by cocoa butter and milk powder. It has no cocoa liquor. It is used
mainly as a flavoring in desserts, in the production of candies and, in chunk form in cookies.
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72: COUVERTURE
The usual term for top quality chocolate iscouverture. Couverture chocolate is a very high-quality chocolate that contains extra cocoa
butter. The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer “snap” when
broken, and a creamy mellow flavor. Dark, milk, and white chocolate can all be made as couvertures.
The total percentage cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa liquor. In
order to be labelled as couverture by European Union regulations, the product must contain not less than 35% total dry cocoa solids,
including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids. Couverture is used by professionals for
dipping, coating, moulding, and garnishing.
What the percentages don’t tell you is the proportion of cocoa butter to cocoa solids. You can, however, refer to the nutrition label or
company information to find the amounts of each. All things being equal, the chocolate with the higher fat content will be the one with
more cocoa butter, which contributes to both flavor and mouthfeel. This will also typically be the more expensive chocolate, because
cocoa butter is more valuable than cocoa liquor.
But keep in mind that just because two chocolates from different manufacturers have the same percentages, they are not necessarily
equal. They could have dramatically differing amounts of cocoa butter and liquor, and dissimilar flavors, and substituting one for the
other can have negative effects for
your recipe. Determining the amounts of cocoa butter and cocoa liquor will allow you to make informed
decisions on chocolate choices.
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73: DEFINITIONS AND REGULATIONS (ADD US)
The legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR), under the
Food and Drugs Act (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for administering and enforcing the FDR
and FDA. Here are some of the regulations governing cocoa and chocolate:
Cocoa butter must be the only fat source. Chocolate sold in Canada cannot contain vegetable fats or oils.
Chocolate must contain chocolate liquor.
The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations.
Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc.) are not
permitted.
Milk and/or milk ingredients are permissible.
Emulsifying agents are permissible, as are flavors such as vanilla.
Cocoa butter and sugar quantities are not defined in the regulations. Some semi-sweet chocolate may be sweeter than so-called sweet
chocolate. And remember that bittersweet chocolate is not, as you might expect, sugarless. Only if the label states “unsweetened,” do
you know that there is no sugar added.
Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners)
cannot legally be called chocolate when sold in Canada. A non-standardized name such as “candy” must be used.
Finally, lecithin, which is the most common emulsifying agent added to chocolate, is approved for use in chocolate in North America
and Europe, but Canadian regulations state that no more than 1% can be added during the manufacturing process of chocolate.
Emulsifiers like lecithin can help thin out melted chocolate so it flows evenly and smoothly. Because it is less expensive than cocoa
butter at thinning chocolate, it can be used to help lower the cost. The lecithin used in chocolate is mainly derived from soy. Both
GMO (genetically modified organism) and non-GMO soy lecithin are available. Check the manufacturer’s packaging and ingredient
listing for the source of soy lecithin in your chocolate.
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UNDERSTANDING INGREDIENTS: SPICES
74: ELEMENTS OF TASTE
Essentially there are a handful of elements that compose all of the taste profiles found in the foods we eat. Western definitions of taste
conventionally define four major elements of taste: Salty Sweet Sour Bitter Asian cultures have added the following to the list: Umami
(literally “pleasant savory taste”) Spiciness Astringency
75: INTRODUCTION TO SALT

Salt can be found deposited in Earth’s layers in rock salt deposits. These deposits formed when the water in the oceans that covered
Earth many millions of years ago evaporated. The salt was then covered by various types of rocks. Common salt (sodium chloride) is
40% sodium and 60% chloride. An average adult consumes about 7 kg (15 lb.) per year.
76: ORIGINS OF SALT

77: FUNCTIONS OF SALT IN BAKING
Salt has three major functions in baking. It affects: (1) Fermentation, (2) Dough, and (3) conditioning Flavor
78: USING SALT IN FERMENTED DOUGHS

79: STORING SALT
Salt is very stable and does not spoil under ordinary conditions. However, it may have a slight tendency to absorb moisture and become
somewhat lumpy and hard. Therefore, it is advisable to store it in a clean, cool, and dry place. Inasmuch as salt can absorb odors, the
storage room should be free from any odor that might be taken up and carried by the salt.
80: INTRODUCTION TO SPICES AND OTHER FLAVORINGS

Food touches all of the senses. We taste, we smell, we see color and shape, we feel texture and temperature, and we hear sounds as we
eat. All of these elements together create a palette with an infinite number of combinations, but the underlying principles that make food
taste good are unchanged.
81: SEASONING AND FLAVORING

Many ingredients are used to enhance the taste of foods. These ingredients can be used to provide both seasoning and flavoring.
82: HERBS
Herbs tend to be the leaves of fragrant plants that do not have a woody stem. Herbs are available fresh or dried, with fresh herbs having
a more subtle flavor than dried. You need to add a larger quantity of fresh herbs (up to 50% more) than dry herbs to get the same desired
flavor. Conversely, if a recipe calls for a certain amount of fresh herb, you would use about one-half of that amount of dry herb.
83: SPICES
Spices are aromatic substances obtained from the dried parts of plants such as the roots, shoots, fruits, bark, and leaves. They are sold as
seeds, blends of spices, whole or ground spices, and seasonings. The aromatic substances that give a spice its particular aroma and
flavor are the essential oils. The flavor of the essential oil or flavoring compound will vary depending on the quality and freshness of the
spice.
84: FLAVORINGS IN BAKING

Flavors cannot be considered a truly basic ingredient in bakery products but are important in producing the most desirable products.

74: ELEMENTS OF TASTE
Essentially there are a handful of elements that compose all of the taste profiles found in the foods we eat. Western definitions of taste
conventionally define four major elements of taste:
Salty
Sweet
Sour
Bitter
Asian cultures have added the following to the list:
Umami (literally “pleasant savory taste”)
Spiciness
Astringency
Foods and recipes that contain a number of these elements in balance are generally those that we think of as tasting good.
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75: INTRODUCTION TO SALT
Historically, salt was a prestigious commodity. “The salt of the earth” describes an outstanding person. The word salary comes from
the Latin salaria, which was the payment made to Roman soldiers for the purchase of salt. In Arabic, the phrase translated as “there is
salt between us” expresses the covenant between humans and the divine. Though no longer a valuable commodity in the monetary
sense, salt is still valuable in the sense of being crucial to human health. Common salt (sodium chloride) is 40% sodium and 60%
chloride. An average adult consumes about 7 kg (15 lb.) per year.
Salt can be found deposited in Earth’s layers in rock salt deposits. These deposits formed when the water in the oceans that covered
Earth many millions of years ago evaporated. The salt was then covered by various types of rocks.Today, we have three basic methods
of obtaining salt from natural sources:
Mining rock salt
Extracting salt from salt brines created by pumping water into underground salt deposits
Evaporating salt water from oceans, seas, and salt lakes
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76: ORIGINS OF SALT
MINED ROCK SALT
In some countries, salt is mined from salt beds approximately 150 m to 300 m (490 ft. to 985 ft.) below Earth’s surface. Sometimes,
impurities such as clay make it impossible to use rock salt without purification. Purification makes it possible to get the desired flavor
and color, thus making it edible. Edible salt is highly refined: pure and snow white.
SALT FROM SALT BRINES

Salt can also be mined from natural salt beds by using water to extract the salt in the form of a brine, which saves having to construct a
mine. Holes are drilled approximately 20 cm (8 in.) in diameter until the salt deposits are reached. A pipe is then driven into the salt
beds and another pipe is driven inside the larger pipe further into the deposits. Pressurized water is forced through the outer pipe into
the salt beds, and then pumped back out through the smaller pipe to the refineries. Through separation of the impurities, eventually all
water in the brine will evaporate, leaving crystallized salt, which then can be dried, sifted, and graded in different sizes.
OCEAN, SEA, AND LAKE SALT
In some countries, especially those with dry and warm climates, salt is recovered straight from the ocean or salt lakes. The salt water is
collected in large shallow ponds (also calledsalt gardens) where, through the heat of the sun, the water slowly evaporates. Moving the
salt solution from one pond to another until the salt crystals become clear and the water has evaporated eliminates impurities. The salt
is then purified, dried completely, crushed, sifted, and graded.
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77: FUNCTIONS OF SALT IN BAKING
Salt has three major functions in baking. It affects: (1) Fermentation, (2) Dough, and (3) conditioning Flavor
FERMENTATION
Fermentation is salt’s major function:
Salt slows the rate of fermentation, acting as a healthy check on yeast development.
Salt prevents the development of any objectionable bacterial action or wild types of fermentation.
Salt assists in oven browning by controlling the fermentation and therefore lessening the destruction of sugar.
Salt checks the development of any undesirable or excessive acidity in the dough. It thus protects against undesirable action in the
dough and effects the necessary healthy fermentation required to secure a finished product of high quality.
DOUGH CONDITIONING
Salt has a binding or strengthening effect on gluten and thereby adds strength to any flour. The additional firmness imparted to the
gluten by the salt enables it to hold the water and gas better, and allows the dough to expand without tearing. This influence becomes
particularly important when soft water is used for dough mixing and where immature flour must be used. Under both conditions,
incorporating a maximum amount of salt will help prevent soft and sticky dough. Although salt has no direct bleaching effect, its
action results in a fine-grained loaf of superior texture. This combination of finer grain and thin cell walls gives the crumb of the loaf a
whiter appearance.
FLAVOR
One of the important functions of salt is its ability to improve the taste and flavor of all the foods in which it is used. Salt is one
ingredient that makes bread taste so good. Without salt in the dough batch, the resulting bread would be flat and insipid. The extra
palatability brought about by the presence of salt is only partly due to the actual taste of the salt itself. Salt has the peculiar ability to
intensify the flavor created in bread as a result of yeast action on the other ingredients in the loaf. It brings out the characteristic taste
and flavor of bread and, indeed, of all foods. Improved palatability in turn promotes the digestibility of food, so it can be said that salt
enhances the nutritive value of bakery products. The lack of salt or too much of it is the first thing noticed when tasting bread. In some
bread 2% can produce a decidedly salty taste, while in others the same amount gives a good taste. The difference is often due to the
mineralization of the water used in the dough.
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78: USING SALT IN FERMENTED DOUGHS
The average amount of salt to use in dough is about 1.75% to 2.25% based on the flour used. Some authorities recommend that the
amount of salt used should be based on the actual quantity of water used in making the dough, namely about 30 g per L (1 oz. per qt.)
of water.
During the hot summer months, many bakers find it advantageous to use slightly more salt than in the winter as a safeguard against the
development of any undesirable changes in the dough fermentation. Salt should never be dissolved in the same water in which yeast is
dissolved. It is an antiseptic and dehydrates yeast cells and can even kill part of them, which means that less power is in the dough and
a longer fermentation is needed. In bread made by the sponge dough method and in liquid fermentation systems, a small amount of salt
included in the first stage strengthens the gluten.

79: STORING SALT
Salt is very stable and does not spoil under ordinary conditions. However, it may have a slight tendency to absorb moisture and become
somewhat lumpy and hard. Therefore, it is advisable to store it in a clean, cool, and dry place. Inasmuch as salt can absorb odors, the
storage room should be free from any odor that might be taken up and carried by the salt.
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80: INTRODUCTION TO SPICES AND OTHER FLAVORINGS
Food touches all of the senses. We taste, we smell, we see color and shape, we feel texture and temperature, and we hear sounds as we
eat. All of these elements together create a palette with an infinite number of combinations, but the underlying principles that make
food taste good are unchanged.
Variety and diversity in textures and the elements of taste make for interesting food.
Contrast is as important as harmony; but avoid extremes and imbalance.
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81: SEASONING AND FLAVORING
Many ingredients are used to enhance the taste of foods. These ingredients can be used to provide both seasoning and flavoring.
Seasoning means to bring out or intensify the natural flavor of the food without changing it. Seasonings are usually added near the
end of the cooking period. The most common seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are
used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.
Flavoring refers to something that changes or modifies the original flavor of the food. Flavoring can be used to contrast a taste such
as adding liqueur to a dessert where both the added flavor and the original flavor are perceptible. Or flavorings can be used to create
a unique flavor in which it is difficult to discern what the separate flavorings are. Spice blends used in pumpkin pies are a good
example of this.
Knowing how to use seasonings and flavorings skillfully provides cooks and bakers with an arsenal with which they can create
limitless flavor combinations. Flavoring and seasoning ingredients include wines, spirits, fruit zests, extracts, essences, and oils.
However, the main seasoning and flavoring ingredients are classified as herbs and spices.
Knowing the difference between herbs and spices is not as important as knowing how to use seasonings and flavorings skillfully. In
general, fresh seasonings are added late in the cooking process while dry ones tend to be added earlier. It is good practice to under-
season during the cooking process and then add more seasonings (particularly if you are using fresh ones) just before presentation. This
is sometimes referred to as “layering.” When baking, it is difficult to add more seasoning at the end, so testing recipes to ensure the
proper amount of spice is included is a critical process.
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82: HERBS
Herbs tend to be the leaves of fragrant plants that do not have a woody stem. Herbs are available fresh or dried, with fresh herbs having
a more subtle flavor than dried. You need to add a larger quantity of fresh herbs (up to 50% more) than dry herbs to get the same
desired flavor. Conversely, if a recipe calls for a certain amount of fresh herb, you would use about one-half of that amount of dry herb.
The most common fresh herbs are basil, coriander, marjoram, oregano, parsley, rosemary, sage, tarragon, and thyme. Fresh herbs
should have a clean, fresh fragrance and be free of wilted or brown leaves. They can be kept for about five days if sealed inside an
airtight plastic bag. Fresh herbs are usually added near the completion of the cooking process so flavors are not lost due to heat
exposure.
Dried herbs lose their power rather quickly if not properly stored in airtight containers. They can last up to six months if properly
stored. Dried herbs are usually added at the start of the cooking process as their flavor takes longer to develop than fresh herbs.
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83: SPICES
Spices are aromatic substances obtained from the dried parts of plants such as the roots, shoots, fruits, bark, and leaves. They are sold
as seeds, blends of spices, whole or ground spices, and seasonings. The aromatic substances that give a spice its particular aroma and
flavor are the essential oils. The flavor of the essential oil or flavoring compound will vary depending on the quality and freshness of
the spice.
The aromas of ground spices are volatile. This means they lose their odor or flavoring when left exposed to the air for extended
periods. They should be stored in sealed containers when not in use. Whole beans or unground seeds have a longer shelf life but should
also be stored in sealed containers.
ALLSPICE
Allspice is only one spice, yet it has a flavor resembling a blend of cloves, nutmeg, and cinnamon. At harvest time, the mature (but still
green) berries from the allspice trees (a small tropical evergreen) are
dried in the sun. During drying they turn reddish-brown and become small berries. The berries are about
0.6 cm (1/4 in.) in diameter and contain dark brown seeds.
Allspice is grown principally in Jamaica and to a lesser degree in Mexico. Allspice is available whole or ground. Bakers usually use
ground allspice in cakes, cookies, spices, and pies.
ANISE
Anise is the small, green-grey fruit or seed of a plant of the parsley family. The plant grows to a height of 45 cm (18 in.) and has fine
leaves with clusters of small white flowers. It is native to Mexico and Spain, with the latter being the principal producer. Anise seeds
are added to pastries, breads, cookies, and candies.
CARAWAY
Caraway is the dried fruit or seed of a biennial plant of the parsley family, harvested every second year, primarily in the Netherlands. It
is also produced in Poland and Russia. The many-branched, hollow-stemmed
herb grows up to 60 cm (24 in.) high and has small white flowers. Caraway is a small crescent-shaped brown seed with a pleasant
aroma but somewhat sharp taste. Although it is most familiar in rye bread, caraway is also used in cookies and cakes.
CARDAMOM
Native to India, Sri Lanka, and Guatemala, cardamom is the fruit or seed of a plant of the ginger family. The three-sided, creamy-
white, flavorless pod holds the tiny aromatic, dark brown seeds. It is available in whole and ground (pod removed). Cardamom in
ground form flavors Danish pastries and coffee cakes, Christmas baking, and Easter baking such as hot cross buns.
CINNAMON
Cinnamon comes from the bark of an aromatic evergreen tree. It is native to China, Indonesia, and Indochina. Cinnamon may be
purchased in ground form or as cinnamon sticks. Ground cinnamon is used in pastries, breads, puddings, cakes, candy, and cookies.
Cinnamon sticks are used for preserved fruits and flavoring puddings. Cinnamon sugar is made with approximately 50 g (2 oz.) of
cinnamon to 1 kg (2.2 lb.) of granulated sugar.
CASSIA
Cassia, sometimes known as Chinese cinnamon, is native to Assam and Myanmar. It is similar to cinnamon but a little darker with a
sharper taste. It is considered better for savory rather than sweet foods. It is prized in Germany and some other countries as a flavor in
chocolate.
CLOVES
Cloves are the dried, unopened buds of a tropical evergreen tree, native to Indonesia. The flavor is characterized by a sweet, pungent
spiciness. The nail-shaped whole cloves are mainly used in cooking, but
the ground version of this spice heightens the flavor of mincemeat, baked goods, fruit pies, and plum pudding.
GINGER
Ginger is one of the few spices that grow below the ground. It is native to southern Asia but is now imported from Jamaica, India, and
Africa. The part of the ginger plant used is obtained from the root. Ground ginger is the most commonly used form in baking — in
fruitcakes, cookies, fruit pies, and gingerbread. Candied ginger is used in pastries and confectionery.
MACE

Originating in the East and West Indies, mace is the fleshy growth between the nutmeg shell and outer husk, yellow-orange in color. It
is usually sold ground, but sometimes whole mace (blades of mace) is available. Mace is used in pound cakes, breads, puddings, and
pastries.
NUTMEG
Nutmeg is the kernel or seed of the nutmeg fruit. The fruit is similar to the peach. The fleshy husk, grooved on one side, splits,
releasing the deep-brown aromatic nutmeg. It is available whole or ground. Ground nutmeg is used extensively in custards, cream
puddings, spice cakes, gingerbread, and doughnuts.
POPPY SEED
Poppy seed comes from the Netherlands and Asia. The minute, blue-grey, kidney-shaped seeds are so small
they seem to be round. Poppy seeds are used in breads and rolls, cakes and cookies, and fillings for pastries.
SESAME OR BENNE SEED

Sesame or benne seeds are the seeds of the fruit of a tropical annual herb grown in India, China, and Turkey. The seeds are tiny, shiny,
and creamy-white with a rich almond-like flavor and aroma. Bakers use sesame seeds in breads, buns, coffee cakes, and cookies.
VANILLA
The Spaniards named vanilla. The word derives from vaina, meaning pod. Vanilla is produced from an orchid-type plant native to
Central America. The vanilla beans are cured by a complicated process, which helps explain the high cost of genuine vanilla. The
cured pods should be black in color and packed in airtight boxes. Imitation vanilla extracts are made from a colorless crystalline
synthetic compound called vanillin. Pure vanilla extract is superior to imitation vanilla. Artificial vanilla is more intense than real
vanilla by a factor of 3 to 4 and must be used sparingly.
To use vanilla beans, split the pod down the middle to scrape out the seeds. The seeds are the flavoring agents. Alternatively, the split
pod can be simmered in the milk or cream used in dessert preparation. Its flavoring power is not spent in one cooking and it can be
drained, kept frozen, and reused. A vanilla bean kept in a container of icing sugar imparts the flavor to the sugar, all ready for use in
cookies and cakes.
Vanilla extract is volatile at temperatures starting at 138°C (280°F) and is therefore not ideal for flat products such as cookies. It is
suitable for cakes, where the interior temperature does not get so high.
Vanilla beans and vanilla extract are used extensively by bakers to flavor a wide range of desserts and other items.
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84: FLAVORINGS IN BAKING
Flavors cannot be considered a truly basic ingredient in bakery products but are important in producing the most desirable products.
Flavoring materials consist of:
Extracts or essences
Emulsions
Aromas
Spices
Note: Salt may also be classed as a flavoring material because it intensifies other flavors.
These and others (such as chocolate) enable the baker to produce a wide variety of attractively flavored pastries, cakes, and other
bakery products. Flavor extracts, essences, emulsions, and aromas are all solutions of flavor mixed with a solvent, often ethyl alcohol.
The flavors used to make extracts and essences are the extracted essential oils from fruits, herbs, and vegetables, or an imitation of the
same. Many fruit flavors are obtained from the natural parts (e.g., rind of lemons and oranges or the exterior fruit pulp of apricots and
peaches). In some cases, artificial flavor is added to enhance the taste, and artificial coloring may be added for eye appeal. Both the
Canadian and U.S. departments that regulate food restrict these and other additives. The flavors are sometimes encapsulated in corn
syrup and emulsifiers. They may also be coated with gum to preserve the flavor compounds and give longer shelf life to the product.
Some of the most popular essences are compounded from both natural and artificial sources. These essences have the true taste of the
natural flavors.
Aromas are flavors that have an oil extract base. They are usually much more expensive than alcoholic extracts, but purer and finer in
their aromatic composition. Aromas are used for flavoring delicate creams, sauces, and ice creams.
Emulsions are homogenized mixtures of aromatic oils and water plus a stabilizing agent (e.g., vegetable gum). Emulsions are more
concentrated than extracts and are less susceptible to losing their flavor in the oven. They can therefore be used more sparingly.
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CHEMISTRY OF COOKING

COOKING TECHNIQUES: THICKENING AND CONCENTRATING FLAVORS

UNDERSTANDING INGREDIENTS: FLOUR

UNDERSTANDING INGREDIENTS: FAT

UNDERSTANDING INGREDIENTS: SUGAR

UNDERSTANDING INGREDIENTS: LEAVENING AGENTS

47: Introduction to Leavening Agents

TOC.1 Updated 7/29/2019

UNDERSTANDING INGREDIENTS: DAIRY PRODUCTS

UNDERSTANDING INGREDIENTS: EGGS

UNDERSTANDING INGREDIENTS: SPICES

TOC.2 Updated 7/29/2019

TOC.1 Updated 7/29/2019

CHIPS, CHUNKS, AND OTHER BAKING PRODUCTS

CC-BY-NC-SA 14.1 Updated 7/29/2019

CC-BY-NC-SA 15.1 Updated 7/27/2019

ALGIN (SODIUM ALGINATE)

CARRAGEENAN OR IRISH MOSS

GUM ARABIC OR ACACIN

CC-BY-NC-SA 16.2 Updated 7/29/2019

DAIRY AND SOY PROTEINS

FLOUR PROTEINS (GLUTEN)

CC-BY-NC-SA 17.1 Updated 7/29/2019

Waxy maize, waxy rice

CC-BY-NC-SA 18.1 Updated 7/29/2019

CC-BY-NC-SA 18.2 Updated 7/29/2019

CC-BY-NC-SA 19.1 Updated 7/29/2019

FOAMS, FROTHS, AND BUBBLES

CC-BY-NC-SA 20.1 Updated 7/29/2019

DRYING AND POWDERING

CC-BY-NC-SA 20.2 Updated 7/29/2019

CC-BY-NC-SA 20.3 Updated 7/29/2019

CAROB BEAN GUM

CC-BY-NC-SA 20.4 Updated 7/29/2019

LOCUST BEAN GUM

CC-BY-NC-SA 20.5 Updated 7/29/2019

CC-BY-NC-SA 20.6 Updated 7/29/2019

EXAMPLES OF DESSERT SAUCES

APPLYING DESSERT SAUCES

CC-BY-NC-SA 21.1 Updated 7/29/2019

CC-BY-NC-SA 21.2 Updated 7/29/2019

Figure 1. “Img_0081” by Derek is licensed under CC BY- SA-ND 2.0

SOUS-VIDE FRUITS AND VEGETABLES

OTHER APPLICATIONS FOR VACUUM-SEAL PROCESSES

CC-BY-NC-SA 22.1 Updated 7/29/2019

CC-BY-NC-SA 22.2 Updated 7/29/2019

24: THE HISTORY OF WHEAT FLOUR

25: MILLING OF WHEAT

26: FLOUR STREAMS AND TYPES OF WHEAT FLOUR

27:FLOUR TERMS AND TREATMENTS

28: FLOUR ADDITIVES

29: WHOLE GRAIN AND ARTISAN MILLING

30: FLOUR IN BAKING

31: RYE FLOUR

32: OTHER GRAINS AND FLOURS

TOC.1 Updated 7/29/2019

CC-BY-NC-SA 23.1 Updated 7/29/2019

CC-BY-NC-SA 24.1 Updated 7/29/2019

CC-BY-NC-SA 25.1 Updated 7/29/2019