Day 5

1
Day 5

• Gluten
• Dough development
• Sweeteners

2
Words, Phrases, and Concepts

• Glutenin
• Gliadin
• Tenacity
• Elasticity
• Extensibility
• Windowpane
• Bucky dough
• Slack dough
• Mechanical dough development

• Chemical dough development
• Water hardness
• pH
• Letdown stage
• Reducing agent
• Glutathione
• Protease
• Dough relaxation

3
Introduction

• Gluten
• One of three main structure builders in baked
  goods.
• Egg proteins and starch are other two.
• Especially important with yeast doughs.
• Affected by formula and method of preparation.

4
Gluten Formation and Development

• Gluten
• Is a large, complex protein.
• Made up of glutenin and gliadin, two proteins in
  flour.
• Forms a strong, stretchy network when flour is
  mixed with water.
• Glutenin provides strength and elasticity.
• Strength is also called tenacity a measure of
  how much force is needed to stretch dough.
• Elasticity refers to the ability to bounce back
  once dough is stretched.
• Gliadin provides extensibility, or stretchiness.

5
Gluten Formation and Development

• Yeast doughs need a balance of glutenin and
  gliadin
• Need a balance of strength and stretchiness.

6
Gluten Formation and Development

• Gluten
• Changes as it is handled.
• Dough becomes smoother, stronger, drier, and less
  lumpy as gluten develops.

7
Gluten Formation and Development

• When yeast dough reaches a balance of strength
  and stretchiness
• Has reached dough maturity.
• Can be stretched into a paper-thin sheet of dough
  known as a windowpane.

8
Determining Gluten Requirements

• Baked goods vary in their need for gluten.
• Yeast doughs need gluten for fermentation
  tolerance
• For the ability of dough to hold in gases
  generated from yeast fermentation.
• Important throughout proofing and oven spring.
• Provides for large loaf volume and fine crumb.
• Ciabatta dough requires less gluten than sandwich
  bread (pain de mie).

9
Measuring Gluten

• Alveograph
• Measures elasticity- P
• Measures extensibility- L
• P/L
• W- Energy required to inflate dough

10
Determining Gluten Requirements

• Baked goods vary in their need for gluten.
• Cakes and most other pastries need less gluten
  than yeast doughs.
• Many rely more on other structure builders (eggs
  and starch).
• However, gluten often needed to prevent
  crumbling, collapsing, or slumping.
• Examples pie crust, baking powder biscuits.

11
Controlling Gluten Development

• Three ways that gluten develops and matures in
  yeast dough
• Mechanical dough development mixing.
• Chemical dough development addition of maturing
  agents that strengthen.
• Bulk fermentation and proofing.
• Complex many changes besides gluten development
  occur simultaneously.
• Each acts differently, but all encourage gluten
  development.

12
Gluten Formation and Development

• Gluten development
• Results from the alignment and bonding of
  glutenin into a large, cohesive gluten network.

13
Controlling Gluten Development

• Many ways to control gluten development
• Know how to increase gluten so that
• Dough is stronger and more elastic, or
• Baked good is firmer and holds it shape.
• Know how to decrease gluten so that
• Dough is softer, slacker, and more extensible, or
• Baked good is more tender.
• Not all techniques work in all products
• Examples dough conditioners, heat-treated milk.

14
Controlling Gluten Development

• 1. Type of flour
• Type of grain.
• Wheat, rye, oat, corn, etc.
• Wheat is only grain with significant glutenin and
  gliadin.
• Varieties of wheat.
• Soft, hard, durum.
• White vs. whole wheat.

15
Controlling Gluten Development

• 2. Amount of water
• When gluten is not fully hydrated, additional
  water increases gluten development.
• Examples pie and biscuit doughs.
• When gluten is fully hydrated, additional water
  dilutes and decreases gluten development.
• Examples cake batter, well-hydrated bread dough.

16
Controlling Gluten Development

• 3. Water hardness
• Measure of mineral content calcium and
  magnesium.
• Hard water is high in minerals produces strong,
  bucky dough.
• Soft water is low in minerals produces soft,
  slack extensible dough.
• In yeast doughs, usually best to have water that
  is neither too hard nor too soft, so that
  strength and extensibility are in balance.

17
Controlling Gluten Development

• Water hardness varies across the country.

18
Controlling Gluten Development

• 4. Water pH
• Measure of acidity or alkalinity.
• For maximum gluten
• pH 5-6 (slightly acidic).
• Adding acid lowers pH.
• Example Vinegar makes strudel dough softer, more
  extensible.
• Adding alkali (base) raises pH.
• Example Baking soda makes cookies thinner, more
  open, more tender.

19
Controlling Gluten Development

• 5. Mixing and kneading
• The more mixing, the more gluten development up
  to a point.
• Mixing increases gluten development as it
• Speeds up hydration of flour particles.
• Adds oxygen from air into dough.
• Distributes particles evenly throughout dough.

20
Controlling Gluten Development

• 5. Mixing and kneading (cont.)
• Lengthy or vigorous mixing breaks down gluten
  structure.
• Letdown stage of mixing yeast doughs.
• Dough becomes soft, sticky, easily torn.
• The weaker the gluten, the more easily it
  overmixes.
• Examples rye dough rich, sweet yeast doughs.

21
Controlling Gluten Development

• 6. Batter/dough temperature
• Warmer the temperature, the faster gluten
  develops.
• Not a common means of controlling gluten
  development.
• Examples yeast-raised dough pie pastry dough

22
Controlling Gluten Development

• 7. Maturing agents and dough conditioners
• Maturing agent that weakens gluten chlorine.
• Maturing agent that strengthens ascorbic acid.
• Dough conditioners
• Multifunctional ingredients.
• Primarily, they strengthen gluten.

23
Controlling Gluten Development

• 8. Fermentation and proofing
• Expanding air bubbles push on gluten,
  strengthening it.
• Additional fermentation and proofing can weaken
  gluten.
• Dough becomes softer and more extensible.
• Overall, complex effect on gluten many chemical
  and physical changes happening.

24
Controlling Gluten Development

• 9. Reducing agents
• Opposite of maturing agents that strengthen.
• Weaken gluten doughs become softer, more
  extensible.
• Example glutathione
• Found in fluid milk, active dry yeast, wheat
  germ.

25
Controlling Gluten Development

• 10.Enzyme activity
• Proteases are enzymes that break down proteins,
  including gluten.
• Weakens gluten dough becomes softer, more
  extensible.

26
Controlling Gluten Development10.Enzyme activity
(cont)
27
Controlling Gluten Development

• 11.Tenderizers and softeners
• Interfere with or limit gluten development.
• Examples
• Fats, oils, and emulsifiers.
• Shortening is named for the ability of fats to
  shorten gluten strands.
• Sugars.
• Leavening gases.
• Gluten strands stretch thin as leavening gases
  expand, weakening cell walls.

28
Controlling Gluten Development

• 12.Salt
• Strengthens gluten and makes it less sticky.
• Prevents excessive tearing as gluten stretches.
• Salt is sometimes added late in the mixing of
  yeast doughs.
• Reduces frictional heat from mixing.

29
Controlling Gluten Development

• 13.Other structure builders
• Interfere with gluten development, even as they
  contribute their own structure.
• Example starches, especially if ungelatinized
  eggs in rich sweet yeast doughs.

30
Controlling Gluten Development

• 14.Milk
• Fluid milk
• Source of water increases gluten development.
• Contains glutathione reduces gluten during
  fermentation and proofing.
• Dough becomes softer, more extensible.
• Scalding milk first inactivates glutathione.
• Dry milk solids (DMS)
• Low-heat DMS contains glutathione weakens
  gluten.
• High-heat DMA contains no glutathione does not
  weaken gluten.

31
Controlling Gluten Development

• 15.Fiber, bran, grain particles, fruit pieces,
  spices, etc.
• Weaken gluten by shortening gluten strands.
• Particles physically interfere with gluten
  strands from forming.

32
Controlling Gluten Development

• Dough relaxation
• Dough resting period.
• Bench rest for yeast doughs.
• Refrigeration of laminated doughs between folds.
• Refrigeration also solidifies fat, for more
  flakiness.
• Makes it easier to shape, roll and fold dough
  properly.
• Dough is less elastic and more extensible.
• Dough shrinks less during baking.

33
Words, Phrases, and Concepts

• Monosaccharide
• Disaccharide
• Higher saccharide
• Polysaccharide
• Sugar crystal
• Boiled confections
• Hygroscopic
• Refiners syrup

• Syrup
• Inversion
• Water activity
• Doctoring/interfering agent

34
Sweeteners

• Many sweeteners available.
• Dry sugars.
• Syrups.
• Specialty sweeteners.
• Sweeteners vary in sweetness and other functions.
• Successful bakers and pastry chefs
• Know the features of each sweetener.
• Know how to substitute one for another.

35
Sweeteners

• Sugars
• Sugar refers to regular granulated sugar
  sucrose.
• Other sugars fructose, glucose, maltose,
  lactose.
• Available as dry sugars but typically purchased
  in syrup form.
• All sugars are carbohydrates.
• Molecules made up of carbon (C), hydrogen (H),
  and oxygen (O) atoms.

36
Sweeteners

• Sugars
• Some sugars are monosaccharides.
• Contain one (mono) sugar unit (saccharide).

37
Sweeteners

• Sugars
• Other sugars are disaccharides.
• Contain two (di) sugar units bonded together.

38
Sweeteners

• Some carbohydrates, while not sugars, are made of
  sugars bonded together.
• Oligosaccharides/higher saccharides
• About 3-10 sugar units bonded together.
• Present in many syrups.
• Polysaccharides
• Made of many (poly) sugar units bonded together.
• Example starch

39
Sweeteners

• Sugar crystals
• Are highly ordered arrangements of sugar
  molecules bonded together.
• Are pure for example
• Sucrose molecules bond to form sucrose crystals.
• Fructose molecules bond to form fructose
  crystals.
• Are white, unless molasses or other impurities
  are trapped between crystals.
• Are difficult to form or to grow large when more
  than one sugar is present.
• One way to minimize crystal growth in confections
  is to include a mix of different sugars in a
  formula.

40
Sweeteners

• Sugar crystal growth
• Is important to control when making boiled
  confections, made by dissolving sugar in water,
  then boiling to concentrate.
• Sometimes
• Large crystals are desired.
• Example rock candy.
• Small, uniform crystals are desired.
• Examples icings and many crystalline boiled
  confections, including fondant and fudge.
• No crystals are desired.
• Examples noncrystalline boiled confections,
  including nut brittle, caramel also, poured,
  spun, and pulled sugar.

41
Sweeteners

• Sugars are hygroscopic.
• They attract and bond to water, pulling water
  from proteins, starches, and gums.
• This thins out batters and doughs.

42
Sweeteners

• Sugars and other carbohydrates vary in their
  hygroscopic nature.
• Fructose is highly hygroscopic.
• Isomalt is not very hygroscopic.
• Hygroscopic nature of sugar and other
  carbohydrates
• Is sometimes desirable.
• examples soft cookies, icings.
• Is sometime undesirable.
• examples powdered sugar on doughnuts spun or
  pulled sugar.

43
Dry Crystalline Sugars

• Dry crystalline sugars (sucrose) vary in
• Added ingredients.
• Molasses, refiners syrup, cornstarch, carnauba
  wax.
• Particle size.

44
Dry Crystalline Sugars

• Regular granulated sugar
• Extracted from sugarcane or sugar beets.
• Processing involves two basic steps
• Milling extraction of inedible raw sugar from
  sugarcane or sugar beets.
• Molasses is a by-product.
• Refining removal of impurities from raw sugar.
• Refiners syrup is a by-product.
• Greater than 99.9 percent pure sucrose.
• Impurities can cause undesirable crystallization
  and browning in boiled confections to prevent
  add acid.

45
Dry Crystalline Sugars

• Regular granulated sugar
• Semi-refined granulated sugar available.
• Less refined than regular granulated.
• A specialty sweetener more expensive.
• Retains small amount (less than 2 percent) of
  refiners syrup.
• Pale blond or gold in color.
• Functions like regular granulated sugar in
  baking.
• Goes by many names, including first
  crystallization sugar, dried cane syrup,
  unrefined milled sugar, natural cane juice
  crystals.
• Available as certified organic.

46
Dry Crystalline Sugars

• Coarse sugar
• Also called sanding sugar, confectioners AA (Con
  AA).
• Large, glistening crystals.
• Often gt99.98 percent pure sucrose Expensive.
• May contain carnauba wax, for added sheen.
• Uses garnishing baked goods also, clear syrups
  and white boiled confections.

47
Dry Crystalline Sugars

• Powdered sugar
• Also called confectioners sugar icing sugar in
  Canada.
• Made from sugar finely pulverized into powder.
• Contains 3 percent added cornstarch, to prevent
  caking.
• Adds a raw starch taste.
• Available in different degrees of fineness.
• The higher the number, the greater the fineness.
• Examples 6X and 10X.
• Uses uncooked icings, decorative dusting on
  desserts, stiffened meringues and whipped cream.

48
Dry Crystalline Sugars

• Fondant and icing sugars
• Smallest grain size of any sugar (lt 45 microns).
• Smoothest mouthfeel.
• No added cornstarch.
• Special additives or special process prevents
  caking.
• No raw starch taste.
• Uses uncooked fondant, glazes, cream centers
  (pralines).
• Examples Easy Fond and Drifond.

49
Dry Crystalline Sugars

• Superfine granulated
• Smaller than regular granulated sugar, larger
  than powdered sugar.
• Also called ultrafine.
• Similar in granulation to bakers, bar, caster,
  and fruit sugars.
• Uses cakes (for uniform crumb), cookies
  (increased spread), meringue (reduced beading).

50
Dry Crystalline Sugars

• Regular (soft) brown sugar
• Regular granulated sugar with a small amount
  (less than 10 percent) of molasses or refiners
  syrup.
• Sometimes contains caramel color, for darker
  appearance.
• Soft, sticky, tends to clump.
• Flavor and color of brown sugar can vary even as
  the amount of molasses stays the same.
• Examples light brown sugar, dark brown sugar.

51
Dry Crystalline Sugars

• Regular (soft) brown sugar (cont.)
• Made one of two ways
• Semi-refined cane sugar dissolved in molasses and
  recrystallized into brown sugar.
• Cane molasses painted onto refined beet sugar.
• Uses For color and flavor use in place of
  regular granulated sugar, pound for pound.
• Can substitute about 1 pound (1 kilogram)
  molasses and 9 pounds (9 kilograms) sugar for
  every 10 pounds (10 kilograms).

52
Dry Crystalline Sugars

• Specialty brown sugars
• Muscovado A soft, moist brown sugar.
• Dark muscovado is dark, rich, and fruity tasting
  high in molasses.
• Light muscovado also available.

Brown sugar. Clockwise from top regular
light brown, dark muscovado, Demerara, and Sucanat
53
Dry Crystalline Sugars

• Specialty brown sugars
• Sucanat Short for SUgar CAne NATural
• Free-flowing, unrefined brown sugar.
• Large porous granules, not crystals.
• Made directly by concentration sugar cane juice.

Brown sugar. Clockwise from top regular
light brown, dark muscovado, Demerara, and Sucanat
54
Dry Crystalline Sugars

• Specialty brown sugars
• Turbinado Large, dry, free-flowing crystals.
• Similar to light brown sugar in taste and color.
• Semi-refined sometimes deceptively called raw,
  washed raw, or unrefined sugar.
• Demerera Little to no difference from turbinado.

Brown sugar. Clockwise from top regular
light brown, dark muscovado, Demerara, and Sucanat
55
Relative strength of sweeteners

• Fructose- 170
• Invert sugar/Honey- 140
• Sucrose- 100
• Glucose- 75
• Corn syrup- Medium DE- 50
• Isomalt- 50
• Maltose- 30
• Corn Syrup- Low DE- 15
• Lactose- 15

56
Lab

• Each Group
• Gluten ball- pg. 156
• Gr 1- Cake
• Gr 2- Bread
• Gr 3- Whole wheat
• Gr 4- High gluten
• Compare Sweeteners- Exercise 3, pg.198
• Cookies- pg. 111
• Work on formula- variation 1

57
Rolled Cookies

• Gr 1- Use Bread flour
• Gr 2- Use Cake flour
• Gr 3- Use AP
• Gr 4- Use White Whole Wheat