Points to consider in bakery formulae

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 14:Importance Of Balancing, Formula For Different Baked Products

Points to consider in bakery formulae

Gluten type Recipe Type of flour used Reason Effect
Very weak Cake batters Cake flour A very weak gluten structure forms from the flour and gentle mixing techniques. It holds in the steam from baking, which makes it rise, giving it structure. Tough, heavy cake
Weak Pie and tart crust dough All-purposeand/or Cake Cold fat is first incorporated, and then the liquid is mixed in. Gluten holds the dough together and traps the steam from baking. Resting and chilling relaxes the dough and is recommended after mixing, rolling and forming. Heavy and tough
Moderately Strong Puff Pastry All-purpose Flour During rolling and folding, the gluten develops. It helps push the layers upward and away from each other during baking. Resting and chilling relaxes the gluten and is recommended after turning. Difficult to roll and fold. Tough and distorted after baking.
Strong and Very Strong Bread Dough All-purpose and/or Bread Flour During mixing and kneading of the dough, shaping with too much added flour also develops gluten. That's why it's best to handle the dough gingerly and not to add in too much extra flour when kneading. Won't rise as well, tough and dry
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Last modified: Tuesday, 6 December 2011, 12:13 PM