1. + Baking Ingredients

2. + Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring

3. + Flour Main Function: Gives structure to baked items Made by milling wheat kernels after the bran and germ are removed. Remaining endosperm contains starch and protein Starch absorbs some of the liquid in a recipe. Certain proteins in wheat flour combine with liquid to create an elastic substance called gluten.

4. + Gluten Develops as flour is mixed with liquid Forms strong, elastic strands that crisscross in a springy mesh, or weave, of tiny cells Cells trap air or gas in baked products Think bubble gum, it stretches without bursting Eventually the heat sets the protein into the foods final shape The longer the mixing time, the stronger the gluten will be Cake > Mix quickly > Small air cells > Silky texture Bread > Knead lots > Larger air cells > Chewy texture

5. + Gluten Formation

6. + Kinds of Flour All-Purpose Whole-Wheat Bread Cake & Pastry Gluten

7. + Buying & Storing Flour For the average home baker, a 5-pound bag is most practical. Smaller bags of specialty flour are also available Read labels carefully! Check that the bag is well sealed and undamaged. Store in a cool, dry place. Refrigerate open packages of whole-grain flour.

8. + Liquids Main Functions: Develop gluten Cause physical and chemical changes that add structure and texture to baked goods Provide moistness Possibilities: Water Milk Juice Buttermilk Sour cream Yogurt

9. + Leavening Agents Main Function: Triggers a chemical reaction that makes a baked product rise Examples: Chemical Baking powder Baking soda Natural Eggs Yeast Steam/Air

10. + Fats Main Functions: Add richness and flavor to baked good Help with browning Tender crusts Common: Butter Shortening Vegetable Oil Store in a cool dry place Coldest part of the fridge for butter Don’t substitute a liquid for a solid fat

11. + Sweeteners Main Functions: Provide Flavor, Tenderness and Browning Options: Sugar Honey Molasses Corn Syrup Substituting sweeteners often requires a change in other ingredients Store in tightly sealed container in cool dry area

12. + Eggs Main Function: Multi-tasker Fats add flavor, richness and tenderness and color Certain yolk fats create emulsion Beating egg white proteins adds air and volume Heating eggs help set structure of baked goods

13. + Flavoring Main Function: Adds variety to baked products Types Spices Liquid Extracts Dried fruit Nuts Citrus Peel Flavored Syrup Adding may change texture, color or flavor

14. + Preparing Pans Grease and Flour Coat lightly with solid fat (butter or shortening) and dust with flour Can use cooking spray, but can build-up on pans Line with cooking parchment Cut a piece the size of the pan Coat bottom of the pan with shortening or butter Not all pans should be greased… read your recipe