What are the basic ingredients in baking? Flour- For structure Sugar- For sweetness Leavening Agents- To make light and fluffy- to rise Salt- Flavor; for fermentation Liquid- Mouth feel, softness, hydrate, texture Fat- mouth feel, tenderizer, texture Eggs- Foaming, To bind ingredients together; to emulsify and coagulate

Functions of Ingredients Predict: What would happen if you make cookies and forgot to add flour? Goal: To explore the functions of basic baking ingredients

Flour Gluten is a protein in flour. Gluten is made up of two parts: glutenin & gliadin, which bond. Gluten gives flour the ability to trap air, much like a balloon. Gluten bonds in flour help breads gain their structure. Which flour has the higher gluten content? All purpose or Whole Wheat?

Sugar- for sweetness Gradulated Sugar refers to white table sugar How is it measured? Brown sugar comes in light and dark brown colors Confectionary sugar has a finer texture and is used for making frosting

Leavening Agents in Quick Breads Pancakes Muffins Cupcakes Loaf Breads (Banana Bread) Baking Powder and Baking Soda are Leavening Agents; they make Quick Breads Rise. Baking soda does not have an acid in it. Baking powder is a combination of baking soda and an acid, like cream of tartar

Yeast Breads: Pizza Sliced Bread Zeppolis Sweet Rolls Leavening Agents in Yeast Breads Yeast Breads: Pizza Sliced Bread Zeppolis Sweet Rolls Yeast is a live bacteria used to make yeast doughs rise; yeast is the leavening agent in yeast breads. Yeast, salt, warm water and heat react together in a process called fermentation, which produces alcohol. The alcohol burns away in the oven.

Salt- For Flavor In yeast breads- salt helps with fermentaion

Liquid To add moisture What would your muffins taste like if there was no liquid?

Fat: To Tenderize ( for mouthfeel) Use unsalted butter! Apple sauce can be substituted in place of oil in some baked good.

Eggs Eggs have 3 main functions in baked goods: Foaming- the incorporation of air into a batter. Emulsification: the stabilization of one liquid in another that wouldn’t naturally mix together (i.e. Oil and water will emulsify easier with the help of mustard in a vinaigrette.) Coagulation- the conversion of the liquid egg into a solid, which binds together other ingredients.