In baking there are 8 basic ingredients that

In baking, there are 8 basic ingredients that we use, each one with its own purpose. http: //www. orangepolkadot. com/. a/6 a 011169000 929970 c 014 e 893 cb 755970 d-popup THE BASIC 8

DIAGRAM OF A GRAIN Endosperm • Provides energy Bran/Kernel • Nutrients: • Carbohydrates • Outer shell protects seed • Protein • Nutrients: • Fibre Germ • Nourishment for seed • Nutrient: • Fat • B vitamins • Vit. E & antioxidants • B vitamins (niacin, thiamine, riboflavin)

Which products are made using all 3 parts of the kernel? WHOLE GRAIN Two examples are: brown rice, oatmeal, whole grain bread, etc. Which products can be made from the Endosperm? WHITE FLOUR What is removed when the bran and germ are removed? NUTRIENTS AND FIBER What products are made from the bran? BRAN CEREAL, BRAN, etc. What are 2 ways you could add more bran and germ into cookies, cakes or muffins? ADD BRAN, ADD WHEAT GERM, ADD WHOLE WHEAT FLOUR, USE OATMEAL

FLOUR � � � Flour is the basic ingredient in all baked goods. It is the “building block” that gives the structure. Wheat flour contains GLUTEN which gives it the ability to stretch as needed in most bread. There are many different types of flour that can be used, depending upon the needs and desires. Examples include: all purpose, cake, bread, whole-wheat, buckwheat, corn, oat, barley, potato, quinoa, soy, etc. http: //www. deliciousmagazine. co. uk/articles/how-to-buyflour

SWEETENERS � There a variety of sweeteners used in baking: � � Sugar has various purposes in baking � � � Sugar (white, brown, icing, etc) Sweeteners substitutes (equal, splenda, twin, etc) Molasses/Syrups (maple, corn, etc. ) Adds sweetness and flavor Adds volume when creamed with other ingredients Holds moisture from the liquid ingredients which makes the baked product last longer Adds color since sugar turns brown when baked There are various types of sugar, each adding its own flavor and purpose http: //homesteadrevival. blogspot. ca/2010/02/beginning-your-own-foodjourney. html http: //www. fitnessgurusam. com/but-which-sugar-is-best-for-fat-loss/

EGGS � Eggs have many functions in baked goods including Makes the product tender � Adding flavor � Adding nutrients � Help to form the structure EG) angel food cake � Provide liquid � Help the fat and liquid stay combined � � Always use a large sized egg unless the recipe states otherwise http: //flavorsofbrazil. blogspot. ca/2012/02/vocabulary-of-eggs-brazilian-style. html

LEAVENING AGENTS � � Leavening agents make the baked good rise There are four basic leavening agents used in baking � � Baking powder (a combination of an acid and a base – needs moisture and/or heat to activate) Baking soda (a base only – needs an acid and/or heat to activate) Yeast (a living organism that requires heat, moisture and food to activate Air (commonly incorporated through beating) http: //www. google. ca/imgres? imgurl=http: //0. tqn. com/d/homecoo king/1/G/T/F/1/leaveners 1. jpg&imgrefurl=http: //homecooking. abo ut. com/od/foodhistory/a/leaveninghistry. htm&usg=__Gjw. R 5 VWZn. RGE 17 ki. Svljw. JHq. GE=&h=160&w=160&sz=57&hl=en&start=6 4&zoom=1&tbnid=y 9 c. HYLk. AZJOWM: &tbnh=98&tbnw=98&ei=x. DN 0 UPir. Me. Szyw. GJ 5 o. C YBQ&prev=/search%3 Fq%3 Dleavening%2 Bagents%26 start%3 D 60%26 hl%3 Den%26 sa%3 DN%26 gbv%3 D 2%26 tbm%3 Disch&i tbs=1

LIQUID � Liquids are used in baking to � � � Add moisture Helps to activate the leavening agent(s) Improves the texture Helps to improve the “mouth feel” of the finished product The steam created helps to add volume There are many types of liquids that can be used � � � Water Milk Juices http: //1. bp. blogspot. com/KJy. Dil 1 ZDk. Y/T 9 GMyni. H 45 I/AAAAA 4 k/QLbo. O 6 ZBo. K 4/s 16 00/fasting. jpg

FLAVORINGS Flavorings are very common in baked goods � They can include � � Extracts � Vanilla, maple, lemon, orange, etc. � Herbs and Spices � Basil, oregano, cinnamon, cloves, etc. � Other ingredients � Chocolate chips, nuts, coconut, etc. http: //thumbs. ifood. tv/files/images/editor/images/Chocolate%20 Chips. j pg

FAT � Fat is added to baked goods for: Adding flavor EG) butter adds a rich nutty flavor � Tenderizing � Adds volume when combined with other ingredients � Helps gluten to stretch which allows the bread to rise more � Adds moisture � Gives a pleasant feeling in our mouth when the foods is eaten � http: //www. formulamedical. com/Assets/Pictures/Nutrition/fats. jpg

SALT Salt is an important ingredient in baked goods � It provides � Flavor � Enhances the flavor of other ingredients EG) chocolate � In yeast dough, salt slows down the yeast fermentation which allows flavor to develop � http: //www. catsmiley. com/wpcontent/uploads/2012/06/combating-salt-cravings_. jpg

LEAVENING AGENTS � In the home: Yeast � Baking powder � Baking soda � Steam � Air � Breads � Cookies, cakes � Choux paste (cream puffs) � Angel food cake �