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PB 201
MADAM NURADIBAH ABDUL RAHMAN
adibahrahman@yahoo.com
  
á  our works as a toughening agent or provides
structure.
á  our absorbs water or functions as a drier - Starches,
proteins, and gums are the three main components in
f our that absorb moisture (water) and oi , he ping to
bind the ingredients together.
á High protein f our, Strong f our, Hard wheat f our or
Bread f our
Cake f our, High ratio f our
Pastry f our
Superfine f our
A purpose f our, Rose f our, P ain f our
Pau f our, Hong Kong pau f our
Se f-raising f our
Who e wheat f our, Who emea f our
½

á Contributes moistness to the texture and improves the
mouth-fee of the baked products. Water is necessary for
hydrating the ingredients.
á water vaporizes in a batter or dough, the steam expands
the air ce s, increasing the fina vo ume of the product.


ats make the crust tender, improve the keeping qua ity
and produce a crumb that is soft and chewy and enhance
the f avor of baked products.
They prevent the deve opment of g uten by ubricating the
proteins in the f our, making the dough more p iab e,
prevent stickiness, and reduce the amount of dusting f our
required for the make-up process.
ats are avai ab e in many forms:
-butter, ghee, oi , margarine


á Êgg-protein is readi y whipped into foam that

gives vo ume to cake-batters. On heating, the
egg protein network coagu ates and contributes
rigidity thereby ho ding the structure.
á Êgg-yo k exerts a tenderizing function and
accounts for the softness in the cake.
á The co or and taste of the eggs are of
considerab e importance and so a so their
nutritive va ue.

 

á Besides the sweet taste it is known for, sugar

tenderizes, absorbs water and adds co or,
through a reaction ca ed Mai ard Browning, to
the baked products.
á In baking and confectionery, arge crysta s of
granu ated sugar add spark e and crunch to
tops of cakes and cookies. One can disso ve
this sugar in water to make syrups.




á Primari y used for f avor in baked products. It

forms a taste contrast in the background, which
enhances the sweetness from the sugars present
in the dough or batter. It has a water binding or
hygroscopic capabi ity enab ing it to regu ate
fermentation. Too itt e sa t causes the dough to
ferment too fast and wi d, whi e too much sa t
s ows down the fermentation process. Sa t is a so
a toughening agent because it strengthens the
g uten (protein). In proper amounts, sa t produces
good grain and texture.
á Temperature contro
á Measuring

- Steps in bread making

1. Mixing
2. Second mixing
3. Proofing
4. Second proofing
5. Baking
6. Coo ing
 Œ
á How to reduce cooking time?
á What is the Idea temperature of ingredients?
á How to buy f our?
á How to check excess sa t in water?
á Why is it important to use fresh eggs?
á How to get the best from nuts?
á How to obtain a shiny crust?
á How to obtain a chewy crust?
á How to obtain a rustic appearance?
á How to store bread?
á How to get a rich dark brown co or in choco ate cake or
cookie?
á How to get the best resu ts whi e baking?
á How to keep cut fresh fruits onger?
á How to buy an Oven?
á How to make cookies, tart she s and puff pastry tender and
f aky?