Basic

Ingredients in
Baking.
Flour
Gives structure to baked
products.
Gluten is the protein in flour
which gives strength and
elasticity to batters and
doughs.
Use the correct type of flour
for baking.

How It's Made Flour - YouTube

Types of Flour
All-purpose flour-used
for all general baking.
Made of a blend of hard
and soft wheat.

Unbleached Flour-flour
that has not been
bleached.
Bread Flour-has more gluten than
all-purpose flour. Used for making
yeast breads and rolls. Used in
bread machines.

Cake Flour-has less gluten that all-

purpose flour. Made from soft
winter wheat. Used for making
cakes and baked products with
delicate textures.
You can substitute all-purpose flour
for cake flour, use 1 cup minus 2
Tablespoons of all-purpose flour.
Instant Blending Flour-flour
that has been specially
treated to blend easily with
liquids. Used for sauces and
gravies.

Whole Wheat Flour-made by

milling the entire kernel of
wheat. Must be refrigerated
if not used within a few
weeks.
Self-Rising Flour-all-purpose
flour with baking powder and
salt added. You can substitute
self-rising flour in recipes that
have all-purpose flour, baking
powder and salt.
If you do not have self-rising
flour, you can substitute the
following: For each cup of self-
rising flour use 1 cup all-purpose
flour, 1 ½ tsp. Baking powder and
½ tsp. Salt.
Leavening
Agents
Leavening Agents produce gases in
batters and doughs that make baked
products rise.
There are several types of leavening
agents:
◦ Air
◦ Steam
◦ Chemical Leavening Agents
◦ Yeast
Air is trapped in
mixtures during beating,
stirring, folding in
beaten egg whites,
Sifting the flour and
Creaming the shortening.

Some products are

leavened totally by air.
◦ Example: Angel Food Cake
Steam is produced in
products that contain a
high water content.
The high temperatures
used in baking will cause
steam.
Some products are
leavened by steam
◦ Example- Cream Puffs
 Chemical Leavening Agents
Baking Soda
◦ Should be used with
an acidic ingredient.
◦ Buttermilk
◦ Molasses
◦ Brown Sugar
◦ Vinegar
◦ Honey
◦ Applesauce
◦ Citrus Juice
Baking Powder
◦ Contains a dry acid,
baking soda and
cornstarch.
◦ Most are double-
acting. They release
carbon dioxide when
they are moistened
and some when they
are heated.
 Yeast ◦ A microscopic, single-
celled plant that
produces carbon
dioxide gas as it grows.
It needs food, liquid,
and warm temperatures
to grow.
◦ Examples: Pizza,
Doughnuts, Cinnamon
Rolls.
 Two types of commonly used
yeast

oCompressed yeast- Also

called cake yeast; it can be
stored for four to five
weeks in a refrigerator.
o Dry yeast- Is granular
and darker in color than
cake yeast. It is
purchased in sealed packs
or envelopes to ensure
freshness.
Liquids
Hydrate the protein and starch
in the flour.
Moisten ingredients
Serve as leavening when they
are converted to steam during
baking.
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.
Fruit juices

 are acidic, so when

combined with baking
soda in a recipe, they
cause the chemical
reaction that results
in the baking soda
acting as a leavening
agent.
Shortening
Coats the flour particles. Helps
trap air which aids in leavening.
It surrounds the gluten in the
dough; it shortens the strands
and makes it a more tender
product.
It makes the product lighter with
greater volume.
It oils the structure of the product
so it is easier to chew and swallow.
It helps prolong the shelf life of
baked goods.
  Types of shortening

Oils

add texture,
moisture, and flavor
as well as prolongs
shelf life in baked
products. 
 Butter
 It gives a distinctive flavor to all
kinds of prepared foods.
 Butter serves a useful function in
creating flakiness in laminated dough
like croissants, Danish and puff
pastries.
 Milk fat from butter acts as a barrier
to preventing loss of moisture in
finished baked goods. It gives an
attractive appearance to bread when
spread on the loaf surface. 
 Margarine
a butter
substitute
made from
vegetable oils
or animal fats.
 Lard

 provides a slightly
nutty flavor and
because of its richness,
it creates very tender,
flaky pastries and pie
crusts.
Eggs
Helps incorporate air into baked products
when you beat them.
Eggs are essential because they maintain
tender the structure of the cake or baked
product and Add color.
Eggs hold together the other ingredients
during mixing and baking.
Sugar
Gives sweetness to
baked products.
Helps tenderize and
helps the crust to
brown.
In yeast breads,
serves as food for
the yeast.
 Type of Sugar

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.
Salt
Adds flavor to
many baked
products.
Regulates the
action of yeast in
baked products.
Other Ingredients
Flavorings are not essential
ingredients but they help make baked
products special.
◦ Spices
◦ Extracts
◦ Nuts
◦ Fruits