THE ROLES INGREDIENTS PLAY FLOUR Provides gluten a

THE ROLES INGREDIENTS PLAY

FLOUR Provides gluten, a protein substance which forms elastic like strands which mix with liquid. Gives Structure to a product http: //www. youtube. com/watch? feature=playe r_embedded&v=5 Gg. X 407 PKbs

FAT Tenderizes product by interfering with development (more fat=more tender, ex. Pastries) Can effect flavour and colour Includes oil, butter or margarine, shortening and lard. *Nutritional swear word but needed. Ex. Transports fat soluble vitamins ADEK, carrots vitamins will be absorbed better with fat.

EGGS Holds (or binds) ingredients together Adds flavour, nutrients, colour http: //clipnabber. com/? url=http: //www. youtube. com/watch? v=U 8 j. N 4 y. IRERM&feature=relate d

LIQUID Needed to develop gluten in flour Provides a solvent for dissolving solutes such as sugar, salt and leaveners and steam for leavening

LEAVENING An ingredient or combination of ingredients that produces a gas that makes a product rise and become light and porous 3 leaveners: 1. Air 2. Steam 3. Carbon Dioxide (CO 2) http: //www. youtube. com/watch? v =5 T 1 l. Dv. MROSI Leavening Agents are: baking powder, baking soda, and an acid (such as vinegar, sour milk, lemon juice) and yeast.

SUGAR Adds colour to product due to browning or caramelization Increase tenderness (absorbs moisture (hydroscopic thus preventing gluten development) Sugar granules also interfere with gluten strands Adds flavour http: //www. youtube. com/watch? v=lts. FE 9 mr-x 4

SALT Enhances flavour of other ingredients

Role of Ingredients FFELLS Contains every nutrient except for Vitamin C, hence why a lot of people will have Orange Juice for breakfast.

FLOUR MIXTURES A flour mixture is any baked product which gets its structure from gluten. Gluten is the elastic-like protein found in wheat flour. It is “activated” by the addition of liquid. It is further developed by stirring, mixing, kneading etc.

Cereal Grain Hull or Husk: used for fertilizers, not apart of bread would make you sick if consumed Bran: most commonly used in whole wheat flour Endosperm: Starch, where all purpose flour comes from Germ: Most nutritious part of the cereal grain. Protein shakes consists a lot of the germ. Removed from bread to prevent from going rancid.

FLOUR MIXTURES CONT. . . A quickbread is a flour mixture that is prepared quickly and easily without the use of yeast. Quickbreads are leavened with air, steam, and CO 2 gas. Examples include: baking powder, baking soda and acids. Yeast breads rise slowly and are leavened with yeast (fungi)

FLOUR MIXTURES CONT. . . CLASSIFICATIO N LIQUIDS FLOUR EXAMPLES Thin Batter (pour) 1 c. (250 m. L) Pancakes, popovers Thick Batter (Drop) 1 c. 250 m. L 2 c. (500 m. L) Muffins, cakes Soft Dough 1 c. (250 m. L) 3 c. (750 m. L) Biscuits, scones Stiff Dough 1 c. (250 m. L) 4 c. (1, 000 m. L) Pastry, refrigerated cookies

FLOUR MIXTURES CONT. . . We use three main methods to prepare our quickbreads. They are the muffin method, biscuit method, and the cake method.