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=player_embedded&v=5GgX407PKbs

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=U8jN4yIRERM&feature=related

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 (CO2)

Leavening Agents are: baking powder, baking soda, and an acid (such as vinegar, sour milk, lemon juice) and yeast.

http://www.youtube.com/watch?v=5T1lDvMROSI

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 flavourhttp://www.youtube.com/watch?v=ltsFE9mr-x4

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 consumedBran: most commonly used in whole wheat flourEndosperm: Starch, where all purpose flour comes fromGerm: 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 CO2 gas. Examples include: baking powder,

baking soda and acids. Yeast breads rise slowly and are

leavened with yeast (fungi)

FLOUR MIXTURES CONT...

CLASSIFICATION

LIQUIDS FLOUR EXAMPLES

Thin Batter(pour)

1 c.(250mL)

1 c.(250mL)

Pancakes, popovers

Thick Batter(Drop)

1 c.250mL

2 c.(500mL)

Muffins, cakes

Soft Dough 1 c.(250mL)

3 c.(750mL)

Biscuits, scones

Stiff Dough 1 c.(250mL)

4 c. (1,000mL)

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.