1. The ROLES INGREDIENTS PLAY

2. FLOUR
Provides gluten, a protein substance which forms elastic like strands which mix with liquid.
Gives Structure to a product
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3. FAT
Tenderizes product by interfering with development (more fat=more tender, ex. Pastries)
Can effect flavour and colour
Includes oil, butter or margarine, shortening and lard.
*Nutritional swear word but needed.
Ex. Transports fat soluble vitamins ADEK, carrots vitamins will be absorbed better with fat.

4. EGGS Holds (or binds) ingredients together
Adds flavour, nutrients, colour
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5. LIQUID Needed to develop gluten in flour
Provides a solvent for dissolving solutes such as sugar, salt and leaveners and steam for leavening

6. LEAVENING
An ingredient or combination of ingredients that produces a gas that makes a product rise and become light and porous
3 leaveners:
1. Air
2. Steam
3. Carbon Dioxide (CO2)
Leavening Agents are: baking powder, baking soda, and an acid (such as vinegar, sour milk, lemon juice) and yeast.

7. SUGAR Adds colour to product due to browning or caramelization
Increase tenderness (absorbs moisture (hydroscopic thus preventing gluten development) Sugar granules also interfere with gluten strands
Adds flavour

8. SALT
Enhances flavour of other ingredients

9. Role of Ingredients FFELLS
Contains every nutrient except for Vitamin C, hence why a lot of people will have Orange Juice for breakfast.

10. FLOUR MIXTURES
A flour mixture is any baked product which gets its structure from gluten.
Gluten is the elastic-like protein found in wheat flour. It is “activated” by the addition of liquid. It is further developed by stirring, mixing, kneading etc.

11. Cereal Grain
Hull or Husk: used for fertilizers, not apart of bread would make you sick if consumed
Bran: most commonly used in whole wheat flour
Endosperm: Starch, where all purpose flour comes from
Germ: Most nutritious part of the cereal grain. Protein shakes consists a lot of the germ. Removed from bread to prevent from going rancid.

12. FLOUR MIXTURES CONT...
A quickbread is a flour mixture that is prepared quickly and easily without the use of yeast.
Quickbreads are leavened with air, steam, and CO2 gas.
Examples include: baking powder, baking soda and acids.
Yeast breads rise slowly and are leavened with yeast (fungi)

13. Pastry, refrigerated cookies
FLOUR MIXTURES CONT...
CLASSIFICATION
LIQUIDS
FLOUR
EXAMPLES
Thin Batter
(pour)
1 c.
(250mL)
Pancakes, popovers
Thick Batter
(Drop)
250mL
2 c.
(500mL)
Muffins, cakes
Soft Dough
3 c.
(750mL)
Biscuits, scones
Stiff Dough
4 c.
(1,000mL)
Pastry, refrigerated cookies

14. FLOUR MIXTURES CONT...
We use three main methods to prepare our quickbreads. They are the muffin method, biscuit method, and the cake method.