bakingingredients-131012192126-phpapp02.docx

Baking ingredients

1. BAKING


INGREDE TS

2. A. FLOUR
·THIS IS
THE
PRIMARY
INGREDTENT

IN
BAKING

3. 1.BREAD FLOUR
C CONTAINS
THE
LARGEGT
AMOUNT
OF
PROTEIN 12
T014 %

4. 2.ALL PURPOSE FLOUR
· CONTAINS 10
12 %PROTEIN。
·THISIS
SOMETIMES
REFERRED TO
AS FAMY
FLOUR R
GENERAU
FLOUR。

5. 3,CAKE FLOUR
·CONTAINS
THE LEAST
PERCENTAGE
OF PROTETN。
ITIS ALSO
CALLED AS
4WEAK
FLOUR”。

6. 4,READY MXES FLOUR
· ARE
“PREMIKED”
FLOUR,SOME
INGREDTENTS
SUCH AS SALT,
BAKING
POWDER,MLK
SOLIDS AND
SUGAR HAVE
BEEN ADDED。

7. B,LEAVENING AGENTS
Stostences thet proies
gBesWhen mixed with other
ngeolens asng niktureto


ISe.

8. PS0F 上 辽 在 业 辽 州


ТтО Опоолола ОЛХКУО ina Aaents

t
F
0

9

n
IS

iS
陈启亚MT 身

9. :S

VUNUTT

10. TYPES OF LEAVENNG
在登ENTS
2.Chemical Leavening Agent
g Powd
onsistir
A T
mel

11. TYPES OF LEAVENING
强回
sodium

ening
ag arbon
dio ces is
OS
tartar

anà other dry acid salts

12. TYPES OF LEAENIN
LGENTS
3.Physical Leavening Agents
Mechanical manipulation of
flour mixtures, such aIS
creaming butter and sugar
together,cutting in or folding
ingredients and others,leaven

13. the mixtures by incorporating
air.

14. Chloride-helps
fermentation.lt
flavor to baked


b. Eggs-acts as emulsifying
agent for cakes. lt also
enhance the nutritive value
Salt-Sodium
regulate
gives crusty
products.
C.

15. and prolong the storing
qualities of the baked good.

16. 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.

17. Contributes good flavor.

18. LARD
· is pig fat
· can be obtained from
any part of the pig as
long as there is a high
concentration of Eattr
tissue.
oit idealfor use in
baked goods,where it
is valued for its ability
to produce flaky,
moist pie crusts.

19. BUTTER
MADE

FRO

FAT
MLK

20. MARGARINE
· MNDE FROM
VEGETABLES
ANDANIMAL
EAT.
CIT IS ALSO
CALLED AS

·“HARD FAT

21. UGAR

22. e. Liquid-may be plain water,
mik,or fruit juices.It makes
possible gluten formation,

23. Provide interesting
C.Flavorings


flavors and gives variety













to the baker's output.
There are also two kinds
of Liquid flavorings,
EXTRACT and

24. EMULSIONS

25. ASSIGNMENT;




BRING THE
ROLQWING


0²6 PAPER
P ENCIL
RULER

26. COLORING MATERIALS