THE BASIC 8 In baking, there are 8 basic ingredients that we use, each one with its own purpose c014e893cb755970d-popup

 Flour is the basic ingredient in all baked goods.  It is the “building block” that gives the structure.  Wheat flour contains GLUTEN which gives it the ability to stretch as needed in most bread.  There are many different types of flour that can be used, depending upon the needs and desires.  Examples include: all purpose, cake, bread, whole-wheat, buckwheat, corn, oat, barley, potato, quinoa, soy, etc.

 There are a variety of sweeteners used in baking:  Sugar (white, brown, icing, etc)  Sweeteners substitutes (equal, splenda, twin, etc)  Molasses/Syrups (maple, corn, etc.)  Sugar has various purposes in baking  Adds sweetness and flavor  Adds volume when creamed with other ingredients  Holds moisture from the liquid ingredients which makes the baked product last longer  Adds color since sugar turns brown when baked  There are various types of sugar, each adding its own flavor and purpose journey.html

 Eggs have many functions in baked goods including  Makes the product tender  Adding flavor  Adding nutrients  Help to form the structure EG) angel food cake  Provide liquid  Help the fat and liquid stay combined  Always use a large sized egg unless the recipe states otherwise

 Fat is added to baked goods for:  Adding flavor EG) butter adds a rich nutty flavor  Tenderizing  Adds volume when combined with other ingredients  Helps gluten to stretch which allows the bread to rise more  Adds moisture  Gives a pleasant feeling in our mouth when the foods is eaten

 Leavening agents make the baked good rise  There are four basic leavening agents used in baking  Baking powder (a combination of an acid and a base – needs moisture and/or heat to activate)  Baking soda (a base only – needs an acid and/or heat to activate)  Yeast (a living organism that requires heat, moisture and food to activate  Air (commonly incorporated through beating) king/1/G/T/F/1/leaveners1.jpg&imgrefurl= ut.com/od/foodhistory/a/leaveninghistry.htm&usg=__GjwR5VW- ZnRGE17kiSvljwJHqGE=&h=160&w=160&sz=57&hl=en&start=64 &zoom=1&tbnid=y9cH- YLkAZJOWM:&tbnh=98&tbnw=98&ei=xDN0UPirMeSzywGJ5oCYBQ& prev=/search%3Fq%3Dleavening%2Bagents%26start%3D60%26hl %3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&itbs=1

 Liquids are used in baking to  Add moisture  Helps to activate the leavening agent(s)  Improves the texture  Helps to improve the “mouth feel” of the finished product  The steam created helps to add volume  There are many types of liquids that can be used  Water  Milk  Juices KJyDil1ZDkY/T9GMyniH45I/AAAAAAAAA4k/QLboO6ZBoK4/s1600/f asting.jpg

 Salt is an important ingredient in baked goods  It provides  Flavor  Enhances the flavor of other ingredients EG) chocolate  In yeast dough, salt slows down the yeast fermentation which allows flavor to develop content/uploads/2012/06/combating-salt-cravings_.jpg

 Flavorings are very common in baked goods  They can include  Extracts  Vanilla, maple, lemon, orange, etc.  Herbs and Spices  Basil, oregano, cinnamon, cloves, etc.  Other ingredients  Chocolate chips, nuts, coconut, etc. pg