Baking ingredients

1. Baking Ingredients

2. A. Flour Flour is the primary ingredient in baking. Wheat flour is best for baked goods because of its high protein content which makes available larger amount of gluten for bread structure.

3. Kinds of Flour in the Philippines Bread flour Contains the largest amount of protein, 12 to 14 %. 2. All- Purpose Flour contains 10 to 12% protein. This is sometimes referred to as family flour, general flour, or pastry flour.

4. Kinds of Flour in the Philippines 3. Cake Flour Contains the least percentage of protein. This is sometimes called weak flour or soft flour. It comes from soft wheat and as its name implies, is good for cakes, cookies, and other goods that need little or no gluten at all.

5. Kinds of Flour in the Philippines 4. Ready Mixes “Premixed” flour. Some ingredients such as salt, baking powder, milk solids and sugar have been added.

6. B. Leavening Agents Substances that produces gases when mixed with other ingredients causing mixture to rise.

7. Types of Leavening Agents Biological Leavening Agents Yeast is a single- celled plant that reproduces by budding and is capable of c onverting sugar to alcohol and carbon dioxide in a process known as FERMENTATION. This process causes flour to rise and gives volume to bread.

8. Types of Leavening Agents 2. Chemical Leavening Agent a. Baking Powder- chemical leavener consisting of baking soda and acid.

9. Types of Leavening Agents b. Baking Soda sodium Bicarbonate - a chemical leavening agent tht releases carbon dioxide when acid sources is added to it such as milk, molasses, cream of tartar and other dry acid salts

10. Types of Leavening Agents 3. Physical L eavening Agents Mechanical manipulation of flour mixtures, such as creaming butter and sugar together, cutting in or folding ingredients and others, leaven the mixtures by incorporating air.

11. Salt- Sodium Chloride- helps regulate fermentation. It gives crusty flavor to baked products . b. Eggs- acts as emulsifying agent for cakes. It also enhance the nutritive value and prolong the storing qualities of the baked good.

12. c. Shortening- general term used for fats and oils. They contributes improvement of the taste, nutritional, and eating qualities of baked goods. d. Sugar- responsible for the attractive golden brown color of baked goods. Contributes good flavor.

13. e. Liquid- may be plain water, milk, or fruit juices. It makes possible gluten formation, acts as solvents for sugar and salt, and is a dispersing medium for fats, yeast and other substances, to distribute them uniformly in the mixture.

14. C. Flavorings Provide interesting flavors and gives variety to the baker’s output. There are also two kinds of Liquid flavorings, EXTRACT and EMULSIONS

15. Extracts are oils dissolved in alcohol. Familiar examples are vanilla, lemon and almond. Emulsions are oils emulsified with water. Lemon, orange and mint emulsions are those most commonly used.