1. Ingredients for baking

2. Flour
Flours: Flour provides ___bulk_______and ___structure_______ to baked goods. The most important ingredient in the bakeshop is _____Wheat Flour________. Flour consists of five nutrients: fat, minerals, moisture, starches and _____protein______. Flour proteins are of crucial importance because of their gluten-forming potential. _______Gluten________ is the tough rubbery substance created when wheat flour is mixed with ______water_____. Gluten is responsible for the volume, texture, and appearance of baked goods. It provides ______structure______ and enables dough to retain the gases given off by leavening agents. The gases created by leavening agents would simply escape if there were no network of gluten strands to trap them in the dough.

3. Flour
Gluten content:
Type of flour
Protein
Uses
__cake__________
6-8%
Tender cakes
Pastry %
Biscuits, pie crusts
All-purpose
10-13%
General Baking
_____bread flour________
12-15%
Yeast breads
Whole-wheat
13-14%
Breads
_high-gluten___________
14-15%
Bagels
Vital wheat gluten
40-85%
Added to flour to increase protein content of weaker flours
Gluten development is affected by mixing time and the presence of ____moisture_____. The longer the substance is mixed, the more the gluten will develop. Fat coats the protein in flour, slowing down the formation of the gluten bond. A high-fat cookie dough that contains very little ___liquid_______ will bake into a crumbly or friable product, not a light and chewy one. When a dough is made with water it will bake into a product with a _solid___ structure. When whole milk is used in the same formula, the product will be more __tender____ because the milkfat __weakens___ the gluten bond.

4. Sugar
Sugar and other sweeteners provide flavor and color, __tenderize___ products by weakening gluten strands, provide food for yeasts, serve as a preservative and act as a creaming or foaming agent to assist with leavening. Sugar most often used in the kitchen is __SUCROSE____, a refined sugar obtained from sugar cane and sugar beet plants.

5. Types of Sugar
_GRANULATED_______ sugar is the all-purpose sugar used throughout the kitchen. __BROWN SUGAR___ sugar is refined cane sugar with some of the molasses returned to it. Molasses added flavor and moisture. __POWDERED___ sugar or confectioner’s sugar is made by grinding granulated sugar through fine screens. Because of powdered sugar’s tendency to lump, 3% CORN STARCH_ is added to absorb moisture. Powdered sugar is most often used in icings and glazes and for decorating baked products.

6. Fats
Fats: _FAT___ is the general terms for butter, lard, margarine, shortening and oil. Fats provide flavor, and color, add moisture and richness, assist with leavening, help extend a products shelf life and shorten gluten strands producing _TENDER___ baked goods. Fats do not combine completely with liquids and will not dissolve but will break down into smaller particles through _____MIXING_____. With proper mixing, these fat particles are distributed throughout the other ingredients causing fat and liquid to blend or _____EMULSIFY__.

7. Fats _BUTTER__ is produced by agitating cream.
__SALTED___ butter is butter with added salt. This changes the flavor and extends its keeping qualities. Salt content must be considered in the recipe when using salted butter.
__CLARIFIED__ butter has had its water and milk solids removed. Sometimes a more stable and consistent product will be achieved by using clarified butter when making sauces.
__LARD___ is rendered pork fat. Lard yields flaky, flavorful pastries, such as pie crusts, but is rarely used commercially because it turns rancid quickly.

8. Fats CONT…
___MARGARINE _____ is made from vegetable fats. Flavorings, colorings, emulsifiers, preservatives and vitamins are added and the mixture is firmed by exposure to hydrogen gas at very high temperatures. This process is called __HYDROGENATION____. The firmer the margarine, the greater the degree of hydrogenation and the longer its shelf life. Softer margarine packaged in tubs is softer and contain more water and air and should not be substituted for regular butter or margarine in baking.
SHORTENING___ is a solid, white, flavorless fat. Made from animal fats and/or vegetable oils that are solidified through hydrogenation.

9. Milk and Dairy
Milk provides texture, flavor, volume, color and nutritional value for cooked or baked items. Fresh whole milk is not available raw but musts be _PASTURIZED ____. Pasteurization is the process of heating the product to destroy bacteria. _HOMOGENIZATION____ is a process in which the fat in whole milk is reduced is size and permanently dispersed throughout the liquid. This prevents the fat from clumping together and rising to the surface. Concentrated milks: __EVAPORATED__ milk is made by removing 60% of the water from whole milk. Evaporated milk can be reconstituted with an equal amount of water and used like whole milk for cooking or drinking. ___SWEETENED CONDENSED___ milk is similar to evaporated milk but has been sweetened with large amounts of sugar. _DRY__ milk powder is made by removing all the moisture from milk.

10. Milk and Dairy
Cream: _CREAM__ is a rich, liquid milk product containing 18% fat. Cream comes in several forms: __HALF- AND-HALF_____is a mixture of whole milk and cream. It does not contain enough fat to whip into a foam. WHIPPING_______ can be whipped into a foam and uses as a dessert topping or folded into custards or mousses to add flavor and lightness. _HEAVY WHIPPING CREAM___ whips easily and holds its whipped texture longer than other creams. It is not homogenized and has a higher fat percentage than light cream.

11. Eggs __EGGS__ flavor, leaven and thicken items in the bakeshop
Eggs __EGGS__ flavor, leaven and thicken items in the bakeshop. They enrich and tenderize yeast breads and extend the shelf life of some baked goods. The _YOLK___ is the yellow portion of the eggs. It contains 75% of the calories, most of the minerals and vitamins, and __ALL_ of the fat. The _ALBUMIN___ is the clear portion of the egg and is often referred to as the egg white. It contains more than half of the protein and riboflavin. The chalazae cords are twisted strands of egg white that __ANCHOR___ the yolk in place. The fresher the egg the more prominent the chalazae. It does _NOT__ interfere with cooking or with whipping egg whites. ___PASTURIZED____ eggs should be used when the preparation requiring eggs will not be cooked such as for an unbaked meringue pie topping.

12. Leavening Agents
Types: Air- Air is trapped in mixtures as they are_WHIPPED__. When the mixture is_HEATED____, the trapped air expands and the product rises. Steam- Leavens products that contain high amounts of_MOISTURE___. As the product bakes, the water heats. Eventually, it turns into steam, which expands, causing the product to rise. Yeast- A ___MICROORGANISM___that produces carbon dioxide gas as it grows. It needs __FOOD___(such as flour or sugar), _LIQUID___, and a _WARM___temperature to grow. To hot of a temperature will kill the yeast, too cold will not allow it to grow. CHEMICAL LEAVENING AGENTS Baking soda- When combined with buttermilk, yogurt, sour milk, or other acidic liquid, _CARBON DIOXIDE ____gas is produced. Baking powder- is made of baking soda and a powdered acid, such as cream of tartar. Releases some carbon dioxide gas when it is first mixed with a_LIQUID_. The remainder is released when it is_HEATED__.