FN41: 4.0 Baking Ingredients

This develops when flour is mixed with liquid.

• Yeast

• Gluten

• Baking Soda

• Bleached flour

This baking ingredient provides structure.

• Flavorings

• Flour

• Liquids

• Fats

The longer the mixing time, the ____________ the gluten will be.

• Weaker

• Lighter

• Stronger

The most commonly used flour. It can be bought bleached or unbleached.

• All purpose

• Self rising

• Cake Flour

• Bread flour

This flour contains the most gluten therefore making it ideal to use when making yeast breads.

• All purpose

• Self rising

• Cake flour

• Bread flour

This flour contains the least amount of gluten. It produces baked products that have a fine, tender texture.

• All purpose flour

• Self rising flour

• Cake flour

• Bread flour

This ingredient provides moistness to a baked good. It can also provide nutrients, richness and help the product to brown.

• Flavorings

• Leavening agents

• Flour

• Liquids

Uses equal amounts of liquid and flour to make.

• Pour Batter

• Stiff Dough

• Drop Batter

• Soft Dough

A thick mixture that contains twice as much flour as liquid.

• Pour batter

• Soft Dough

• Drop batter

• Stiff Dough

This type of dough has a ratio of one part liquid to 8 parts flour.

• Pour batter

• Soft dough

• Drop batter

• Stiff dough