BAKINGBAKING

Dry Ingredients in Dry Ingredients in BakingBaking

1. Flour1. Flour

2. Sugar

3. Leavening Agent

It is derived from It is derived from cereal grains, root cereal grains, root crops, and starchy crops, and starchy vegetables.vegetables.

FLOUR

Wheat Wheat KernelKernel

From the wheat kernel the From the wheat kernel the following are derived:following are derived:

BranBran – (12%) which is the – (12%) which is the hard outer coveringhard outer covering

Germ or Embryo Germ or Embryo – (3%) – (3%) contains highly concentrated contains highly concentrated oil, protein, vitamins and ash.oil, protein, vitamins and ash.

EndospermEndosperm – (85%) – (85%) which which contains contains starch, ash, starch, ash, and fiber.and fiber.

Amino acids, glutenin and gliadin

- make up the long - make up the long protein strands known as protein strands known as gluten. gluten.

Different baked goods Different baked goods needs varying amounts of needs varying amounts of glutengluten. This determines . This determines the types of flour that are the types of flour that are milled for the market.milled for the market.

The bread dough needs The bread dough needs the highest percentage the highest percentage of protein because of of protein because of the high the high glutengluten requirements.requirements.

Classification of Wheat Classification of Wheat FlourFlour

Whole wheat Whole wheat flour flour – It is made – It is made by grinding the by grinding the entire kernel entire kernel including the including the bran and germ.bran and germ.

It is used It is used in making in making bread bread because because of its of its gluten gluten content.content.

Bread flourBread flour – this – this is milled from is milled from hard or soft hard or soft wheat blend. It is wheat blend. It is also called strong also called strong flour and hard flour and hard flour. flour.

It’s protein content ranges It’s protein content ranges from 12% to 14%. It has an from 12% to 14%. It has an off-white granular texture.off-white granular texture.

BreadBread

Loaf BreadLoaf Bread

Coconut Coconut BreadBread

Roasted Garlic Bread

All-purpose All-purpose flour flour – this is – this is also known also known as the as the family or family or general-general-purpose purpose flour.flour.

It is made weaker It is made weaker than bread flour so than bread flour so that it can be used that it can be used for making for making pastries. pastries.

Its protein content varies Its protein content varies from 10% to 11%from 10% to 11%

Cake Flour Cake Flour – – as soft flour as soft flour wheat flour wheat flour because of its because of its weak or low weak or low gluten gluten content. content.

CakesCakes

Pastry Flour Pastry Flour – also – also classified as soft classified as soft wheat flour. It has wheat flour. It has the same creamy the same creamy white color as bread white color as bread flour, but not as flour, but not as pure as cake flour.pure as cake flour.

Pastry Pastry DoughDough

Self-rising flourSelf-rising flour – a white – a white flour which has been flour which has been blended with bablended with bakingking powder powder or bakinor baking soda g soda and and sometimes sometimes with acidwith acid salt. salt.

Self-rising Self-rising CakesCakes

Enriched flour Enriched flour – – a white a white flour with nutrients added flour with nutrients added to it.to it.

Bran flour – consists of bran consists of bran flakes added to flakes added to the flour. It can the flour. It can come I either come I either fine or coarse fine or coarse texture.texture.

Instant or Quick Instant or Quick mixing flourmixing flour – it is – it is processed by processed by moistening and re-moistening and re-dripping the flour.dripping the flour.

High Gluten flour High Gluten flour – flour – flour with high protein with high protein content. content.