1. Baking Ingredients and Their Functions

2. FLOUR

3. Flour
Is a powdery substance produced by finely grinding grain through a process called milling.
The classification of flour is based on the amount of protein that each type contains.
Protein determines the gluten strength of the flour.
Gluten gives the dough its shape and form.

4. Different Types of Flour

5. Bread Flour
Has the highest amount of protein thus, has high gluten content, so it is used for breads. Bread flour is creamy in color and is rather rough and granular.

6. Cake Flour
Sometimes called soft flour as it is milled from soft white wheat. It is described as weak because the products made from it are tender with delicate texture.

7. All-Purpose Flour
Is made from a combination of bread and cake flour sources and has medium gluten strength. It is suitable for almost any baking purposes.

8. Self-Rising Flour
Contains baking powder and salt

9. Rye Flour
Has a distinctive flavor many people like and it contains no gluten

10. Different Types of Flour
Care and Storage of Flour

11. 1
Flour should be stored in a high ventilated room free from insects and rodents!

12. 2
Flour should be kept away from products with strong aromas such as spices and onions!

13. Use the oldest flour first! “First in, first out”3
Use the oldest flour first! “First in, first out”

14. 4
Flour should be kept in a dry tin or glass container in a cool dry place!

15. Shortening

16. Is another word for fat used in baking.
Shortening
Is another word for fat used in baking.
The taste of the baked product depends greatly on the flavor of the shortening.

17. Effects of Shortening on Baked Goods

18. It surrounds the gluten in the dough; it shortens the strands and makes it a more tender product.
It makes the product lighter with greater volume.
It oils the structure of the product so it is easier to chew and swallow.
It helps prolong the shelf life of baked goods.

19. Desirable Qualities of Shortening

20. Plasticity – readily mixed, worked or spread
Waxiness – soft and smooth
Pleasant Odor – no odor at all
Pleasant flavor – no unnecessary flavor

21. Kinds of Shortening

23. Sugar

24. Sugar
Is responsible for the attractive golden brown color of baked products. It contributes to the development of good flavor and aroma.

25. Kinds of Sugar

26. UltraFine
Is used for cakes and cookies. Sometimes this sugar is called “baker’s special”

27. Granulated Sugar
is the sugar commonly found on the table at home

28. Powdered Sugar
Is frequently called confectioner’s sugar because it is used in making frostings and icings.

29. Brown Sugar
Is often called “soft sugar” because of its moisture content. Its color may vary from light to dark brown.

30. Effects of Sugar on Baking

31. It tenderizes the gluten.
It makes browner, crisper crust.
It helps baked products stay fresh longer because it retains moisture.

32. Leaveners

33. Leavener or Leavening Agent
Is a substance used in baking to make a product rise so it becomes light a proportion to its size.
Leavening agents produce a gas that expands when heated.

34. Kinds of Leavening Agents

35. AIR!!!!!!!
Air works as a leavener because it expands when heated. It can be incorporated into the product by:
Beating
Folding in beaten egg whites
Sifting the flour
Creaming the shortening

36. Is considered to be the most powerful leavener.
STEAM!!!!
Is considered to be the most powerful leavener.
Water changes to steam when heated causing the mixture to rise.

37. Chemical Leavening Agents
Certain chemicals react to moisture and heat to form carbon dioxide such as:
Baking Soda – a leavening that reacts to acid to produce carbon dioxide
Baking Powder – most widely used leavener because of its sure results

38. Yeast

39. Is a single-celled plant that feeds on starch and sugar.
Yeast
Is a single-celled plant that feeds on starch and sugar.
It is different from other leavening agents because it is ALIVE!

40. Two Types of Commonly Used YEAST

41. Compressed Yeast
Also called cake yeast; it can be stored for four to five weeks in a refrigerator

42. Dry Yeast
Is granular and darker in color than cake yeast. It is purchased in sealed packs or envelopes to ensure freshness.

43. Liquids

44. Water
Gives different texture to baked items especially breads and rolls. The texture of a baked product is coarse and chewy if water is used instead of milk.

45. Milk
Has definite functions in baking. It gives finer, more velvety grain. It adds flavor. It helps the product stay longer.

46. Liquids
Eggs

47. Eggs
Eggs perform important functions in cakes that other ingredients cannot do.
Eggs are essential because they maintain tender the structure of the cake or baked product.
Eggs hold together the other ingredients during mixing and baking.

48. Flavorings and Spices

49. Salt Is essential in producing a satisfactory yeast product.
It gives a finer texture to bread and removes flatness or lack of flavor in it.

50. Chocolate and Cocoa
Are highly prized for their flavor, aroma and deep brown color.

51. Fruit Flavors and Spices
Are extracts from the base of fruits.
They add pleasant odor to baked products.

52. THE END x)))))