FLOUR

Is a powdery substance produced by

finely grinding grain through a process

called milling.

The classification of flour is based on

the amount of protein that each type

contains.

Protein determines the gluten strength of

the flour.

Gluten gives the dough its shape and form.

DIFFERENT TYPES OF FLOUR

BREAD FLOUR

Has the highest amount

of protein thus, has high

gluten content, so it is

used for breads. Bread

flour is creamy in color

and is rather rough and

granular.

CAKE FLOUR

Sometimes called soft

flour as it is milled from

soft white wheat. It is

described as weak

because the products

made from it are tender

with delicate texture.

ALL-PURPOSE FLOUR

Is made from a

combination of bread

and cake flour sources

and has medium gluten

strength. It is suitable for

almost any baking

purposes.

SELF-RISING FLOUR

Contains baking

powder and salt

RYE FLOUR

Has a distinctive

flavor many people

like and it contains no

gluten

DIFFERENT TYPES OF FLOUR

Flour should be stored in a high

ventilated room free from insects

and rodents!

Flour should be kept away from

products with strong aromas such

as spices and onions!

Use the oldest flour first! “First in,

first out”

Flour should be kept in a dry tin or

glass container in a cool dry place!

SHORTENING

Is another word for fat used in baking.

The taste of the baked product

depends greatly on the flavor of the

shortening.

1) It surrounds the gluten in the dough; it

shortens the strands and makes it a

more tender product.

2) It makes the product lighter with

greater volume.

3) It oils the structure of the product so it

is easier to chew and swallow.

4) It helps prolong the shelf life of baked

goods.

1) Plasticity – readily mixed, worked

or spread

2) Waxiness – soft and smooth

3) Pleasant Odor – no odor at all

4) Pleasant flavor – no unnecessary

flavor

SUGAR

Is responsible for the attractive golden brown color

of baked products. It contributes to the

development of good flavor and aroma.

ULTRAFINE

Is used for cakes and

cookies. Sometimes this

sugar is called “baker’s

special”

GRANULATED SUGAR

is the sugar

commonly found on

the table at home

POWDERED SUGAR

Is frequently called

confectioner’s sugar

because it is used in

making frostings and

icings.

BROWN SUGAR

Is often called “soft

sugar” because of its

moisture content. Its

color may vary from

light to dark brown.

1) It tenderizes the gluten.

2) It makes browner, crisper

crust.

3) It helps baked products stay

fresh longer because it retains

moisture.

LEAVENER OR LEAVENING AGENT

Is a substance used in baking to make

a product rise so it becomes light a

proportion to its size.

Leavening agents produce a gas that

expands when heated.

AIR!!!!!!!

Air works as a leavener because it

expands when heated. It can be

incorporated into the product by:

Beating

Folding in beaten egg whites

Sifting the flour

Creaming the shortening

STEAM!!!!

Is considered to be the most powerful

leavener.

Water changes to steam when heated

causing the mixture to rise.

CHEMICAL LEAVENING AGENTS

Certain chemicals react to moisture and heat to

form carbon dioxide such as:

Baking Soda – a leavening that reacts to acid to

produce carbon dioxide

Baking Powder – most widely used leavener because of

its sure results

YEAST

Is a single-celled plant that feeds

on starch and sugar.

It is different from other leavening

agents because it is ALIVE!

COMPRESSED YEAST

Also called cake yeast;

it can be stored for

four to five weeks in a

refrigerator

DRY YEAST

Is granular and darker

in color than cake

yeast. It is purchased

in sealed packs or

envelopes to ensure

freshness.

WATER

Gives different texture to

baked items especially

breads and rolls. The

texture of a baked

product is coarse and

chewy if water is used

instead of milk.

MILK

Has definite functions

in baking. It gives finer,

more velvety grain. It

adds flavor. It helps the

product stay longer.

EGGS

Eggs perform important functions in cakes that

other ingredients cannot do.

Eggs are essential because they maintain tender

the structure of the cake or baked product.

Eggs hold together the other ingredients during

mixing and baking.

SALT

Is essential in

producing a

satisfactory yeast

product.

It gives a finer texture

to bread and removes

flatness or lack of

flavor in it.

CHOCOLATE AND COCOA

Are highly prized for

their flavor, aroma

and deep brown

color.

FRUIT FLAVORS AND SPICES

Are extracts from the

base of fruits.

They add pleasant

odor to baked

products.