Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help them brown on the surface. Yogurt and sour cream make the dough moist but impart a sharper, more tart flavor than milk or cream. They can also work as binding agents in quick bread or muffin batters, cutting off some of the sweetness from added sugar while adding structure and helping the crumb in the product develop well.
Oil adds structure and moistness to a baked good and boosts its flavor. By solving the equations for the only unknown values sweetener 2 or yeast 2 , the exact amount of alternative ingredient can be calculated. The key consideration when replacing a dry sweetener with its liquid form is that the alternative should provide equivalent functionality as the initial ingredient.
When dry ingredients are converted into their liquid forms, a reduction in formula water is required the opposite logic is applied when switching from liquid to dry forms. In such cases flour hydration needs to be adjusted, otherwise the dough could be excessively over-absorbed and the dough handling properties would be way off-target. The bakery normally adds 20 pounds of sucrose to the mixer. Download our latest paper. Four parameters critical for proper formulation of dry and liquid forms of yeast and sweeteners are: Composition Viability and vitality Fermentability Sweetness Composition The content of dry solids, moisture and composition of disaccharides such as sucrose are key elements to convert from a liquid to dry form or vice versa.
Viability and vitality Yeast physiological state often defines its propagation ability and fermentation performance. Fermentability The fermentability of a given sweetener refers to its ability to be broken down by yeast enzymes to be used by yeast cells and produce fermentation products. Sweetness This is almost a self-explanatory concept. Application Liquid ingredients formulation depends on the ingredient.
References Boulton, C. Leave A Comment Cancel reply Comment. Flour is made up of starch, protein, sugar and minerals. The protein content decides what the end use of the flour will be. Milk is used in baked products to improve texture and mouthfeel.
The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour of a baked product. Cakes that contain milk also tend to have a longer shelf life.
Salt is usually only added in very small amounts to baked products, but it has a noticeable effect on the flavour of baked products. It not only provides its own flavour but brings out the natural flavour of other ingredients.
In bread doughs, salt strengthens gluten and improves the consistency of the dough. Carbon dioxide given off by the yeast is more easily trapped by the strengthened gluten, which makes a better loaf of bread. Salt is also a good preservative as it absorbs water so there is less free water for bacterial and fungal growth. Sugar gives cakes and other baked products sweetness and is used in many forms and many ways. In yeast raised products, sugar acts as food for the yeast. In cakes, sugar assists with the aeration and stabilising of batters.
Sugars improve the crust colour of baked products, improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.
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