COMMON BAKING INGREDIENTS | BREAD AND PASTRY PRODUCTION

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  • Опубліковано 24 гру 2024

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  • @ZigZoxy
    @ZigZoxy Рік тому +3

    Flour: gives the main structure
    Bread flour=high gluten
    Cake flour=low gluten
    Sugar: adds sweetness, and acts as a tenderizer and preservative (growth of yeast, whipping aid and air)
    Leavening agents: cause expansion, porous structure, taste, texture, color
    Baking powder=soda+cornstarch
    Yeast=produces CO2, adds flavor
    Cream of tartar=stabilizes egg whites
    Fats: increase volume, adds firmness, soft crumbs
    Butter=adds flavor
    Oil=adds no flavor
    Salt: adds flavor, controls yeast
    Milk/Dairy: moistens butter, enhances flavor
    Water: gives chewy, moist, and coarse texture
    Fruit flavoring and spices: add aroma and flavor
    Eggs: strengthens mixtures, moisturize fat, and makes products smooth and creamy

  • @subikshas6582
    @subikshas6582 Рік тому

    Super explanation 👍👍

    • @TLEOnlineHub
      @TLEOnlineHub  Рік тому

      Hi! Thank you and thank you for watching! ❤️

  • @supladangmabait
    @supladangmabait 10 місяців тому

    Ask lang po may pastry ingredients and their uses po kayo?