FLOUR ➢ Finely ground meal or powdery obtained from cereals grains, roots crops, and starch vegetables. ➢ Flour holds ingredients together in baking. When flour protein is combined with moisture and heat, it develops into gluten. Different types of flours have different levels of protein, which are suitable for various baked goods. ➢ In Philippines there are different kinds of flour: Wheat flour Rice Flour Potato Flour Cassava Flour Soya Flour Corn Flour TYPES OF FLOUR Properties and Functions of Wheat Flour All-Purpose Flour: If a recipe calls simply for "flour," it's calling for all-purpose flour. Milled from a mixture of soft and hard wheat, with a moderate protein content in the 10 to 12 percent range, allpurpose flour is a staple among staples. While not necessarily good for all purposes, it is the most versatile of flours, capable of producing flaky pie crusts, fluffy biscuits and chewy breads. A-P flour is sold bleached or unbleached; the two are largely interchangeable, but it's always best to match your flour to your recipe. Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of glutenforming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones. Cake flour is generally chlorinated, a bleaching process that further weakens the gluten proteins and, just as important, alters the flour's starch to increase its capacity to absorb more liquid and sugar, and thus ensure a moist cake. Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies. To make your own pastry flour, mix together 1 1/3 cups A-P flour and 2/3 cup cake flour. Bread Flour: With a protein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support. This is especially important in yeasted breads, where a strong gluten network is required to contain the CO2 gases produced during fermentation. The extra protein doesn't just make for better volume and a chewier crumb; it also results in more browning in the crust. Bread flour can be found in white or whole wheat, bleached or unbleached. Unbleached all-purpose flour can generally be substituted for bread flour with good results. Self-Rising Flour: Flour to which baking powder and salt have been added during milling. Long a Southern staple, self-rising flour is generally made from the low-protein wheat traditionally grown in the South. It's best for tender biscuits, muffins, pancakes and some cakes. Self-rising flour is best stored tightly wrapped in its original box and used within six months of purchase — longer than that and the baking powder in it begins to lose its oomph. To make your own self-rising flour, combine 1 cup pastry flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whole-Wheat Flour: During milling, the wheat kernel is separated into its three components: the endosperm, the germ (the embryo) and the bran (the outer coating). In whole-wheat flours, varying amounts of the germ and bran are added back into the flour. Whole-wheat flour tends to be high in protein, but its gluten-forming ability is compromised by the bran and germ — just one of the reasons whole-wheat flour tends to produce heavier, denser baked goods. In most recipes, whole-wheat flour can be substituted for up to half of the all-purpose flour. Because wheat germ is high in oils prone to rancidity, whole-wheat flour is far more perishable than white. Store it for up to three months at cool room temperature, and then transfer it to the freezer. PROPERTIES AND FUNCTIONS OF WHEAT FLOUR 1. Absorption ➢ The flour absorb and retain the maximum amount of moisture. 2. Color ➢ It affects brilliance and whiteness of products. 3. Strength ➢ Ability of flow to produce large volume or to produce a loaf of bread brought by the presence of protein. 4. Tolerance ➢ The ability to withstand any processing abuse brought about by mixing, fermenting, makeup, rough handling and other preparation and processing which still produce satisfactory results. 5. Uniformity ➢ It will be too cumbersome for a baker to keep changing his formulation and process every time a new flour shipment arrives. Gluten-Free Flours: There is a wide variety of gluten-free flours available today, made from all sorts of grains, nuts and starches. Some of the most widely available are based on rice flour blended with tapioca and potato starch. A small proportion of xanthan gum is sometimes added to help simulate the chewiness normally associated with gluten. Consult the specific recipe or packaging for information on how to substitute gluten-free flour for wheat flour in your favorite baking recipes. SUGAR In any given recipe, sugar is performing a number of functions you’re probably not aware of. For one, it adds texture, like keeping your baked foods soft and moist. It is also yet another leavener, though working in conjunction with fat, eggs, and liquid ingredients. Sugar sweetens by the sugar caramelizing in the recipe, and adds that “crunch” to the crusts of cakes and cookies. TYPES OF SUGAR GRANULATED SUGAR Also called fine granulated or table sugar, which is most familiar, and the most commonly used. POWDERED SUGAR Frequently called confectioner’s sugar because it is used in making frosting and icings. VERY FINE SUGAR/CASTER SUGAR Which is finer than the regular sugar and best used for cakes and cookies DEHYDRATED FONDANT Similar appearance and texture with powdered sugar but it is a dried form of fondant icing. BROWN SUGAR Often called “soft sugar” moisture content. Its color may vary from light to dark brown. DIFFERENT KINDS OF LIQUID SWEETENERS OR SYRUP MOLASSES It is concentrated sugarcane juice. It is the product that remains after most of the sugar is extracted from cane juice or the liquid-byproduct of sugar refining. CORN SYRUP It is a liquid sweeteners made by converting cornstarch into simpler compounds through the use of enzymes. GLUCOSE SYRUP It is similar to corn syrup which is colorless and nearly tasteless though it is thicker than corn syrup HONEY Natural sugar syrup consisting largely of the simple sugar glucose and fructose, plus other compounds that give it its flavor. Honeybees from the nectar collected from flowers create it. MALT SYRUP It is used primarily in yeast breads. It is extracted from germinated barley or wheat grains. MAPLE SYRUP It is made from the sap of sugar maple trees. The sap is collected during the spring then boiled to evaporate water content on the sap then yielding sweet brown syrup. SUGAR OR SWEETENING AGENT HAVE THE FOLLOWING PURPOSE IN BAKING: ➢ They add sweetness and flavor ➢ They create tenderness and finess of texture, partly by weakening the golden structure. ➢ They give a crust color. ➢ They increase keeping qualities by retaining moisture. ➢ They act as creaming agents with fats and as foaming agents with eggs. ➢ They provide food for yeast. FAT It is the general term for butter, lard, margarine, shortening and oil. It is important to bakers because it increases the keeping quality of the products. KINDS OF FATS 1. Shortening ➢ Any group of solid fats, usually white and tasteless, that is especially formulated for baking. ➢ It may be made from vegetable oils, animal fats or both. 2. Butter ➢ Available salted and unsalted. ➢ It consists of 80% fat, 15% water and about 5% milk solid. Types of Butter A. Clarified Butter ➢ Butter that has had its water and milk solid removed by a process called Clarification. B. Whipped Butter ➢ Made by incorporating air into the butter to increase its volume and spread ability, but will shorten the shelf life of the butter because increases speed makes its flavor rancid( stale or pungent) 3. Margarine ➢ Made from hydrogenated animal and vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents, and other ingredients. 4. Oils ➢ These are the liquid fats. ➢ The usefulness of these oil is mostly of greasing of pans, deep-frying of doughnuts, and serving as a wash to some baked rolls. 5. Lard ➢ It is the rendered fat of hogs with of plastic quality and highly valued for making flaky pie crusts, which is not often used in bakeshop today because of the development of modern shortenings. MILK The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture. CATEGORIES OF MILK 1. Fresh Liquid Milk Whole milk is fresh milk as it comes from the cow, with nothing removed and added. 2. Concentrated Milk Using vacuum to remove all or part of the water from whole milk produce concentrated or condensed milk products. 3. Evaporated Milk Produced by removing approximately 60% of the water from whole, homogenized milk. The concentrated liquid is canned and heat-sterilized. 4. Sweetened Condensed Milk Similar to evaporated milk in that 60% of the water removed but contains larger amount of sugar about 40-50%. 5. Dry Milk Powder Is made removing virtually all the moisture from pasteurized milk. Simply it is the powder milk. 6. Cream A rich, liquid milk products containing at least 18% fat. It must be pasteurized or ultra-pasteurized and may be homogenized. It has slight yellow or ivory color and is more viscous (thick) than milk. KINDS OF CREAM A. Whipping Cream B. Heavy Cream ➢ It can be whipped and used as ➢ It whips easily and holds its whipped texture toppings for desserts, folded longer than other creams. into custards or mousses to add ➢ It contain not less than 36% of milk fat. flavor and lightness. ➢ Contains 30-60% milk fats. Cultured Dairy Products These are often used in baked goods because of their distinctive taste or flavor. EGGS Eggs usually adds flavor, leaven and thicken items in the bakeshops. They enrich and tenderize yeasts breads and extend the shelf life or some baked goods. The yolk is high I fat and protein and contains iron and several vitamins. Function of Egg in Baking 1. Structure ➢ Egg is used to build or form baked products 2. Emulsifying of fats and liquid ➢ Egg yolks contain natural emulsifiers that help to produce smooth batters. 3. Moisture ➢ Egg is used as a moisturizer because eggs are mostly made up of water. LEAVENING AGENTS It is the production of gases in a baked product to increase volume and to produce shape and texture. Kinds of Leavening Agents CHEMICAL LEAVENERS FLAVORINGS 1. Salt It is the most basic seasoning used to enhance the flavor and sweetness of other ingredients in food. 2. Emulsions and Extracts Emulsions are flavoring oil mixed into water with aid of emulsifiers. Extracts are mixtures of flavoring oil or essential oil (pure oils extracted from the skins, peels, and other parts of the plants to give aroma and taste). 3. Vanilla The most frequently used flavoring in the bakeshop it comes from the pod fruit, called a bean of a vine in the orchid family. 4. Chocolate One of the most popular flavorings. It is available in variety of forms and degrees of sweetness. TYPES OF CHOCOLATE 5. Coffee Its Smoky richness marries well with chocolates cinnamon, mint, candies and ice creams. Commercially prepared coffee extracts are available as flavoring compared to brewing coffee and reducing it to make syrup which takes a lot time and effort. 6. Tea It is used to flavor creams and custards. THREE GENERAL TYPES OF TEA 1. Black tea Amber-brown and strongly flavored 2. Green Tea Not fermented, resulting a yellowish-green colored beverage with bitter flavor. 3. Oolong Tea Partially fermented to combine the characteristics of black and green teas. 7. HERBS AND SPICES BEST HERBS FOR YOUR HEALTH Cardamom. This sweet, pungent spice is in many pumpkin spice mixes. It’s known to soothe an upset stomach, and lab studies show it may also help fight inflammation. Chili peppers. Fresh, dried, or powdered, chilies will give your food a kick. They also may boost your metabolism and help keep blood vessels healthy. One possible reason is capsaicin, the compound that makes them spicy. Cinnamon. “Cinnamon is great because it’s sweet but very low in calories and sugar-free,” Lab studies show that cinnamon also may help with inflammation, fend off free radicals that can damage your cells, and fight bacteria. Cocoa. You may think of cocoa as the key ingredient in chocolate, but it’s a spice with many health perks. The cocoa bean is chock-full of flavonoids, which are antioxidants that have been shown to boost heart health. Flavonoids seem to play a role in lowering cholesterol and blood pressure and helping keep your coronary (heart) arteries healthy, among other things. Cumin. Used worldwide and known as a key ingredient in many Indian dishes, cumin is naturally rich in iron. It may play a role in weight loss. Garlic. This plant has a powerful compound called allicin. Lab studies have shown that it may lower your chances of getting heart disease. And other research shows that eating garlic regularly may help with high cholesterol and high blood pressure. But to get the benefits, you have to chop or crush the clove: Allicin is formed only after the cells in the garlic have been cut or crushed. Ginger. Yes, ginger really can help with an upset stomach. “It has a calming effect on the lining of your digestive system and can ease nausea, too,” Moreno says. Lab studies also show that ginger has anti-inflammatory and antioxidant properties and may play a role in preventing diseases like cancer. Rosemary. An ultra-fragrant herb, rosemary is rich in antioxidants that prevent cell damage, Even sniffing it may be good for you. Turmeric. This yellow spice gets a lot of hype, and for good reason. It’s a good source of curcumin, an antioxidant that eases inflammation. Research suggests that curcumin may help ease pain. And other research shows that eating even small amounts of turmeric regularly may help prevent or slow down Alzheimer’s disease, possibly by helping prevent the brain plaques that lead to dementia. 8. Nut They provide texture and flavor in baked goods. Usually used as filling and for toppings. Like Almond, Cashews, Chestnuts, coconuts, Peanuts and walnuts. 9. Seeds Considered spices but others including sunflower and pumpkin seeds are treated more like nuts. Like Pumpkin seeds, Sesame Seeds and Sunflower Seeds. 10. Fresh produce Fruit and vegetables. Like Apples, Berries, Citrus Fruits, Melons, Pears and Tropical Fruits. 11. Alcoholic beverages Liquors, liqueurs, wines and brandies are used to add or enhance flavor in products made in the bakeshop. Like Whiskey, wine, and the brandy. LEARNING ACTIVITY: Name: Course/Year/Sec: Date: Rating: DIRECTIONS: read each item carefully and answer each questions briefly. 1. What is the importance of knowing the different kinds of flour for different types of baked products? 2. What is the difference between a baking soda and baking powder? 3. Name at least 3 (three) types of herbs and its health benefits. 4. Explain the functions of leaveners in baked products.
