Local Media4553704892317157617

BASIC INGREDIENTS IN
BAKING
Here is where my presentation

begins
• Flour
- It is very important part of baking as it
provides a base texture and structure for
many baked goods , From pan cakes to pie
crusts. Flour contains protein and contribute
structure and mass to bake goods
• Types of flour
1. All purpose flour
Is ideal for baking cookies, cakes, and even
some breads and pastries.
2. Bread flour
Has a high protein content of 12 to 14 percent. It is composed of

hard wheat flour. The high protein content means it has a high
gluten content, which is critical for giving the bread its shape,
structure, and rise.
3. Cake flour
Is low-protein wheat flour often used for making cakes and
other baked food that have a tender or delicate structure.
4. Enriched flour
Contains vitamins and nutrients that have been added by a
manufacturer. These usually include niacin, riboflavin,
thiamin, iron, and sometimes vitamins A, C and D. This
is meant to make up for nutrients lost in refined white
.flours, which do not contain wheat bran or wheat germ
5. Pastry flour
Is made from soft wheat flour, pastry flour and a lot
like cake flour but without the chlorination.
6. Self- rising flour

Is white flour, or usually cake flour that has baking powder and
salt added to it. Baking powder is a chemical leavener that
the recipes that use this type of flour to rise without the
addition of extra leavener. This kind of flour is best used for
muffins, cakes, and quick breads.
7. Whole wheat flour
Is made using all parts of the grain, including bran
germ and endosperm. This is unlike white and
refined flours, which do not contain the bran or
germ. Whole wheat flour has high protein content,
close to 14 percent.
• sweetener
1. Sugar
Adds flavor and rich brown color to
bread’s crust. Brown sugar, honey,
molasses, jams and dried fresh fruits
may also be used.
Types of sugar
A. brown sugar
Is a soft light or dark brown sugar made from refined
white sugar and molasses. Dark brown sugar is made
with more molasses than light brown sugar, has a
richer molasses taste, and produces slightly darker
baked foods.
B. confectioners sugar
Is also called powdered sugar. It has been ground into

a fine powdered sugar with cornstarch mixed in.
c. Granulated sugar
Is the most commonly used sugar for baking. If a
recipe calls for superfine sugar, sugar can be
ground in a food processor or coffee grinder to
produce a superfine corn syrup.
2. Honey
Is a sweet sticky golden-brown fluid from the
nectar of flowers, and is produced by bees.
The flavor of honey is determined by the
type of flowers used to produce the nectar.
3. Molasses
Is the thick sticky sweet syrup produced during
the refining of raw sugar, and adds a distinct
flavor and color to baked foods. Molasses is
available in light, dark, and blackstrap.
• Leaveners
These are substances used to make foods rise
and give baked food a light texture.
1. Baking
powder
A combination of sodium bicarbonate, cream of tartar, and
starch, and is available as single-acting and double-
acting. Single acting baking powder is activated by
moisture; therefore, recipes using this type of baking
powder must be baked immediately.
2. Baking soda
Is sodium bicarbonate. When combined with moist
acidic ingredients such as yogurt, buttermilk, and
sour cream, carbon dioxide gas is released.
3. Yeast
Is a simple one-celled plant used as a leavening agent for cakes and breads.
A. Active dry yeast

Is dissolved in warm liquid, between 110 to 115 degrees F to become activated.
If the liquid temperature is too low, the yeast will not be activated, if too
warm, the yeast is killed and the bread will not rise.
B. Bread machine yeast

Has finer granules than active dry yeast. This yeast does not need to be
activated before adding to the other bread ingredients.
C. Quick rise yeast

Is also called rapid rise yeast. This yeast is designed to be used with
bread machine rapid cycles. If not using a bread machine the yeast
is added directly to the dry ingredients before the warm liquid
ingredients are added.
4. Egg
add color, flavor, and texture to baked foods. Eggs also act as a
leavening agent helping food to rise during baking. Egg yolks
add fat to a recipe. Egg whites are the main ingredient in
meringues.
5. Salt
is small, white, tangy-tasting crystals consisting largely of
sodium chloride. Salt is used to add flavor to baked food. Table
salt is normally used in baking.
• Dairy products
Add flavor and moisture to baked foods, and
help to promote browning. Whole milk
produces the best flavor and texture in baked
foods: however, you may substitute reduced
fat milks.
A. Buttermilk
Is the sour-tasting liquid that is left over after
milk or cream has been churned to make
butter.
B. Evaporated milk
Is milk that has been thickened by removing
some of the water by evaporation.
C. Fat-free milk
Is also called skim milk or nonfat milk. This is milk
with most or all of its fat content removed.
D. Powdered milk
Is milk that has had all moisture removed,
producing a powder.
E. Sour cream
Is a smooth, thick cream that has been soured
artificially. Sour cream has a tangy flavor.
F. Sweetened condensed milk
Is whole milk that has been thickened by removing some of the
water by evaporation; then sugar is added producing a thick,
sweet product.
G. Whipping cream
Is also called heavy cream. This is a cream with a high fat content that
can be whipped to make it thicker.
H. Whole milk I. Yogurt
Is milk from which almost no fat has been Is made from milk that is fermented with bacteria
removed. to give it a tangy or slightly sour flavor and a
thick and creamy consistency.
• Liquids
A. Water
Is the most important liquid because it does two things: it
dissolves and activates the yeast; it blends with the
flour to create sticky and elastic dough.
B. Milk, buttermilk, cream, or juice

May be added to enhance the flavor or texture. Only warm
liquids should be added to dry ingredients in a recipe.
C. Fat
Butter, margarine, shortening, or oil add flavor and make
bread tender and moist. Fat slows moisture loss, helping
bread stay fresh longer.
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BASIC INGREDIENTS IN

Here is where my presentation

Has a high protein content of 12 to 14 percent. It is composed of

6. Self- rising flour

Is also called powdered sugar. It has been ground into

A. Active dry yeast

B. Bread machine yeast

C. Quick rise yeast

B. Milk, buttermilk, cream, or juice

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