1. 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

2. 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

3. 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?

4. 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

5. 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

6. 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.

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

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

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

10. 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.