Flour Mixtures * The two most basic ingredients needed to make a flour mixture are flour and a liquid. Mix those two ingredients together and ‘Bam!’ you have a batter or dough, depending on the proportion or ratio of wet to dry. However, if a baker uses only these two ingredients, you can bet their bakery would soon go out of business. Their baked products would be very disappointing! —S— taxaares. Pagel‘© Therefore, more ingredients are required in the recipe to make it eniovable to eat. To improve on the flavour, moistness and texture of a basic flour mixture, bakers consider 7 types of flour mixture ingredients to achieve this. A variety of flours, liquids, fats, leaveners, sweeteners, flavouring agents & eggs may or may not be used in the recipe, depending on the product desired. Each one of these main flour mixture ingredients has a role and a function in baked products. The roles will vary somewhat from one type of batter or dough to another. __ The SEVEN ingredients that make up flour mixtures are: Flour ‘Sweeteners Liquids Flavouring Agents Fats Eggs Leamanars FLOUR conisissies protein and starch o a baked product's structure, the protein primarily being gluten. Gluten gives the elasticity needed for the bread to rise. © There are many different types of flour - can you name some? © All-purpose, whole wheat, stone/cracked-wheat flour, bread flour, cake flour, soy flour, cornmeal. * What does wheat flour give us more of? © Fibre, Flour Mixtures age 2© trerote of LIQUIDS: isto hetp wet tthe flour so it can start making gluten strands. The liquids also dissolve the other dry ingredients like sugar and salt. Liquids moisten the chemical leaveners (baking powder, baking soda) so that, they can activate the release of carbon dioxide and also help leavening by making steam during baking. © What types of liquids have you used in your baking before? ‘© Water, milk, juice, sour milk, buttermilk, sour cream, yogurt. FLOUR : LIQUIDS (ratio) — Doughe Mixing Method eating o or Whipping ress or KneadingFATS make our baked goods tender & moist by shortening the strands of gluten. Also increases the volume and improves quality and flavour. ; * Can you name some types of fats you've used in baking before? © Butter, margarine, lard, vegetable shortening, vegetable oil. ‘© Type of fat affects the taste and colour of the final baked product. Butter and margarine create a browner product then vegetable oil, shortening or lard. 6 LE/AWTENTELR motes tne tour mixtures puff up and rise. This results in baking that is light and porous. ‘* Do you know what porous means? © Full of or having pores (air pockets) ‘© Can you name a leavening agent popular in desserts? © Baking powder, baking soda © Steam (water evaporating) © air (from whipping, especially if eggs are in recipe). '* Can you name a leavening agent popular in breads? o Yeast SWEETENERS mate ou baking sweeter and help to brown. ‘© What is the most popular sweetener? © Sugar granulated & brown being the most popular Flour Mixtures'* What are some other types of sweeteners used? © fruit, syrups, honey, molasses, sweetened condensed milk ‘* Sweeteners like sugar also add colour ~ carmelization — which is the browning of sugars. They also prevent the batter from becoming too tough (tenderize/moisten). Flavour is important in baked goods because we want them to taste good. FLAVOURING AGENTS cop compietey cronge the flavour of a recipe. Dry agents include spices, whereas, liquid agents include extracts. © Can you name some possible DRY flavouring agents? © Chocolate, spices, dried, nuts, fruits, sat. Be * Can you name some possible les WET/Moist flavouring agents? © Extracts, alcohol (rum cake), pureed fruit Our final component of flour mixtures is EGGS Eggs have a different role in a recipe depending on how many are used. They can add colour (yellow from yolk) and nutrition (protein, riboflavin, vitamins A & D, vit. B12, and more), leaven (from whipping) and harden (set when heated/cooked). © What does an egg help do when it is beaten into a recipe? © Incorporates air that helps with leavening, © What does an egg help do when it is HEATED? ‘© Hardens when baked/heated — baking retains shape Flour Mixtures Pages