1. THE BASIC 8
In baking, there are 8 basic ingredients that we use, each one with its own purpose.

2. Diagram of a GRAIN Endosperm Bran/Kernel Germ Provides energy
Nutrients:
Carbohydrates
Protein
Bran/Kernel
Outer shell protects seed
Nutrients:
Fibre
B vitamins (niacin, thiamine, riboflavin)
Germ
Nourishment for seed
Nutrient:
Fat
B vitamins
VitE & antioxidants

3. Which products are made using all 3 parts of the kernel?
WHOLE GRAIN
Two examples are: brown rice, oatmeal, whole grain bread, etc.
Which products can be made from the Endosperm?
WHITE FLOUR
What is removed when the bran and germ are removed?
NUTRIENTS AND FIBER
What products are made from the bran?
BRAN CEREAL, BRAN, etc.
What are 2 ways you could add more bran and germ into cookies, cakes or muffins?
ADD BRAN, ADD WHEAT GERM, ADD WHOLE WHEAT FLOUR, USE OATMEAL

4. FLOUR Flour is the basic ingredient in all baked goods.
It is the “building block” that gives the structure.
Wheat flour contains GLUTEN which gives it the ability to stretch as needed in most bread.
There are many different types of flour that can be used, depending upon the needs and desires.
Examples include: all purpose, cake, bread, whole-wheat, buckwheat, corn, oat, barley, potato, quinoa, soy, etc.

5. sweeteners There are a variety of sweeteners used in baking:
Sugar (white, brown, icing, etc)
Sweeteners substitutes (equal, splenda, twin, etc)
Molasses/Syrups (maple, corn, etc.)
Sugar has various purposes in baking
Adds sweetness and flavor
Adds volume when creamed with other ingredients
Holds moisture from the liquid ingredients which makes the baked product last longer
Adds color since sugar turns brown when baked
There are various types of sugar, each adding its own flavor and purpose

6. eggs Eggs have many functions in baked goods including
Makes the product tender
Adding flavor
Adding nutrients
Help to form the structure EG) angel food cake
Provide liquid
Help the fat and liquid stay combined
Always use a large sized egg unless the recipe states otherwise

7. Leavening agents Leavening agents make the baked good rise
There are four basic leavening agents used in baking
Baking powder (a combination of an acid and a base – needs moisture and/or heat to activate)
Baking soda (a base only – needs an acid and/or heat to activate)
Yeast (a living organism that requires heat, moisture and food to activate
Air (commonly incorporated through beating)

8. liquid Liquids are used in baking to
Add moisture
Helps to activate the leavening agent(s)
Improves the texture
Helps to improve the “mouth feel” of the finished product
The steam created helps to add volume
There are many types of liquids that can be used
Water
Milk
Juices

9. flavorings Flavorings are very common in baked goods They can include
Extracts
Vanilla, maple, lemon, orange, etc.
Herbs and Spices
Basil, oregano, cinnamon, cloves, etc.
Other ingredients
Chocolate chips, nuts, coconut, etc.

10. fat Fat is added to baked goods for:
Adding flavor EG) butter adds a rich nutty flavor
Tenderizing
Adds volume when combined with other ingredients
Helps gluten to stretch which allows the bread to rise more
Adds moisture
Gives a pleasant feeling in our mouth when the foods is eaten

11. salt Salt is an important ingredient in baked goods It provides Flavor
Enhances the flavor of other ingredients EG) chocolate
In yeast dough, salt slows down the yeast fermentation which allows flavor to develop

12. Leavening Agents In the home: Breads Yeast Cookies Baking powder
Cookies, cakes
Choux paste (cream puffs)
Angel food cake
In the home:
Yeast
Baking powder
Baking soda
Steam
Air