Chapter 42- Food & Nutrition Class
I.
Ingredients for Baking
A. Flour
1. Standard flour- only the endosperm of the whole
wheat kernel.
a. Contains starch & protein
b. Gives structure to baked goods
c. Gluten- an elastic substance formed by the protein
in flour
- the longer dough is mixed, the stronger the
gluten becomes.
2. Kinds of Wheat Flour
a. All-purpose- a blend of hard & soft wheats
1. bleached flour- has been chemically treated
to whiten its natural color
- self rising flour- has baking powder & salt
added to it.
b. whole wheat flour- made from the entire wheat
kernel
c. Bread flour- mix of wheat flour which has a
higher gluten potential
d. cake & pastry flour- made of soft wheat which
has a very fine, smooth texture.
e. specialty flours- flour made from other grains
such as oats, buckwheat, potatoes, etc.
3. Storing Flour- keep in a cool, dry place in an airtight container.
a. Whole-wheat flour should be refrigerated
B. Liquids- help develop gluten, aid chemical changes
& moisturize baked goods.
1. Batter- has more liquid & less flour than dough
a. Pour batter- thinner & pourable
ex.- pancakes & cake batter
b. Drop batter- thicker w/ more flour & is
able to be scooped with a spoon.
ex- cookie dough
2. Dough- thicker with more flour than liquid
a. Soft dough- examples include yeast
bread dough & rolled biscuits
b. Stiff Dough- pie crusts & rolled cookies
(sugar cookies)
C. Leavening Agents- substances that trigger a chemical
reaction that makes a baked product grow larger, or rise.
1. air- is added by beating/mixing/stirring air into
the batter
2. steam- the heat of baking turns the liquid into
steam causing the baked good to expand.
3. baking soda- a chemical leavener that must be
used w/an acidic ingredient such as buttermilk
4. baking powder- a combination of baking soda & a
dry acid (typically cream of tartar)
5. yeast- a fungus that thrives on moisture & warmth
a. Feeds off of sugar to create carbon dioxide
D. Fats- add richness & flavor to foods
1. also helps to brown crusts & to tenderize baked
goods.
2. examples include- butter, milk fats, oils
E. Sweeteners- add flavor, tenderness & help with
browning
1. granulated sugar- regular crystalized sugar
2. confectioners sugar- powdered sugar
- has been crushed & a little cornstarch is
added
3. brown sugar- granulated sugar that is coated in
molasses
4. corn syrup- made from the sugar starch of corn
F. Eggs- add flavor, color, richness & tenderness to foods