Cooking & Baking: Baking Ingredients

The functions that flour performs in baking are:

• 1. 

  To give straps to bakery products. 

  2. 

  To give stripes to the dough. 

  3. 

  To penetrate nutritional value. 

  4. 

  To achieve an absorbing agent. 

  5. 

  To grant fire to bakery products.

• 1. 

  To give solidity to bakery products. 

  2. 

  To give strength to the flour. 

  3. 

  To provide educational value. 

  4. 

  To act as an acting agent. 

  5. 

  To give fever to bakery products.

• 1. 

  To give structure to bakery products. 

  2. 

  To give strength to the dough. 

  3. 

  To provide nutritional value. 

  4. 

  To act as an absorbing agent. 

  5. 

  To give flavor to bakery products.

• 1. 

  To give structure to by products. 

  2. 

  To give strength to the door. 

  3. 

  To provide nutritional voices

  4. 

  To act as an absorbing agency. 

  5. 

  To give flavor to bakery products.

Flours vary in the amount of (a)   (protein) they contain.

In the milling process, the (a)   is stripped away.

True or False

Bread flour is high gluten flour which is best for breads because a firm 

texture is needed

• True

• False

Brown sugar is

• a combination of granulated sugar and molasses.

• a coating of granulated sugar and molasses.

• a covering of granulated sugar and molasses.

• a copy of granulated sugar and molasses.

Caloric means relating to

(a)  

a gluey protein substance in flour that causes dough to be sticky 

• Flour

• Gelatin

• Gluten

• Endosperm

Outside coating of the wheat kernel

• Brown Sugar

• Wheat

• Bran

• Bread Flour

(a)   is high gluten flour which is best for breads because a firm 

texture is needed

Flour desirable for products with a light, soft, and tender 

structure 

• Bread Flour

• Unbleached Flour

• Pastry Flour

• Cake Flour