1. BAKING BASICS: INGREDIENTS Teresa Chen Computer Studies A Period 7

2. BASIC INGREDIENTS FOR BAKING Flour Flour Leavening Agents Leavening Agents Fats & Oils Fats & Oils Sweeteners Sweeteners Liquids Liquids Eggs Eggs Salt Salt Other Ingredients Other Ingredients

3. FLOUR Provides the structure of the baked product Provides the structure of the baked product Creates gluten when mixed and/or kneaded with mixture Creates gluten when mixed and/or kneaded with mixture Gives strength and elasticity to mixture Gives strength and elasticity to mixture Different types of flour are used for different types of product Different types of flour are used for different types of product All-purpose flour: used for all general baking All-purpose flour: used for all general baking Bread flour: used for yeast bread and rolls Bread flour: used for yeast bread and rolls Cake flour: used for cakes and other products with delicate textures Cake flour: used for cakes and other products with delicate textures

4. LEAVENING AGENTS Air Incorporation Air Incorporation Beating and mixing mixtures traps air into product Beating and mixing mixtures traps air into product Steam Steam High temperatures produce steam in products with high water content High temperatures produce steam in products with high water content Chemical Chemical Baking Soda: forms CO2 when used with acidic ingredient Baking Soda: forms CO2 when used with acidic ingredient Baking Powder: forms CO2 when used with liquid Baking Powder: forms CO2 when used with liquid Yeast Yeast Needs food (sugar & flour), moisture, and warmth Needs food (sugar & flour), moisture, and warmth Reproduces quickly and produces CO2 in product Reproduces quickly and produces CO2 in product

5. FATS & OILS Coats flour particles Coats flour particles Prevents gluten from over-developing Prevents gluten from over-developing Traps air in mixture Traps air in mixture Tenderizes final baked product Tenderizes final baked product Adds richness and flavor to final baked product Adds richness and flavor to final baked product Examples: Examples: Butter Butter Margarine Margarine Oil Oil Shortening Shortening

6. SWEETENERS Adds flavor and sweetness Adds flavor and sweetness Helps browning of crust Helps browning of crust Helps tenderize final baked product Helps tenderize final baked product Serves as food for yeast Serves as food for yeast Examples: Examples: White granulated sugar White granulated sugar Brown sugar Brown sugar Honey Honey Confectioner’s sugar Confectioner’s sugar

7. LIQUIDS Moistens dry ingredients Moistens dry ingredients Blends and binds ingredients together Blends and binds ingredients together Hydrates protein, starch, and leavening agents Hydrates protein, starch, and leavening agents Forms gluten when mixed with flour Forms gluten when mixed with flour Hydrates and dissolves yeast granules Hydrates and dissolves yeast granules Used as leavening agent when converted to steam under high temperature Used as leavening agent when converted to steam under high temperature Examples: Examples: Water Water Milk Milk Buttermilk Buttermilk

8. EGGS Used as part of a leavening agent Used as part of a leavening agent Helps incorporate air into mixture when beat Helps incorporate air into mixture when beat Sets the structure of the baked product Sets the structure of the baked product Gives elasticity, tenderness and texture Gives elasticity, tenderness and texture Adds flavor and colour Adds flavor and colour Provide liquid, fat, and protein Provide liquid, fat, and protein Egg whites and yolks can be used separately or together for different purposes Egg whites and yolks can be used separately or together for different purposes

9. SALT Enhances flavor and sweetness of other ingredients Enhances flavor and sweetness of other ingredients Increases crust color Increases crust color Regulates the action of yeast Regulates the action of yeast Provides a slow, steady rise Provides a slow, steady rise Strengthens gluten Strengthens gluten Allows it to hold more water and CO2 Allows it to hold more water and CO2 Dough expands without tearing Dough expands without tearing

10. OTHER INGREDIENTS THAT WEREN’T IN THE OTHER SLIDES  Aside from flour, leavening agents, fats & oils, sweeteners, liquids, eggs, and salt, you can use things like spices and extracts and nuts and fruits to give more flavor to whatever you’re baking. Vanilla extract and cinnamon are used often in baking.  Other examples of these other ingredients are o Cornstarch o Cocoa powder which is basically unsweetened chocolate o Whipping cream