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
 Isanother 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!!!!!!!
 Airworks 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.