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Baking Ingredients

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Flour, Liquid, Fat, Egg, Sweetener, Leavening, Flavoring

+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.

+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

+Gluten Formation

+Kinds of Flour

All-Purpose

Whole-Wheat

Bread

Cake & Pastry

Gluten

+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.

+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

+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

+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

+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

+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

+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

+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