TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 4 - Gisslen

Learning objectives of this chapter include: Outline the distribution system in the hospitality industry, explain the economic values added to products and services as they journey through the channel of distribution, evaluate the determination of optimal values and supplier services in the hospitality industry. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Ingredients 4 Wheat Flour Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Wheat flour is the most important ingredient in the bakeshop. In baked products, wheat flour provides: Structure Thickening Nutritive value Ingredients Wheat Varieties Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong flours. Strong flours are used to make breads and yeast products. Soft wheats are used to produce weak flours often used in cakes, cookies, and pastries. Ingredients Wheat Varieties Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4 The six principal classes of wheat grown in North America are: Hard red winter Hard red spring Hard white Soft white Soft red winter Durum Ingredients Composition of Wheat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 4

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs