CH. 19 Introduction to Baking

What are strengtheners used for?

• Covering

• Framing

• Stability

• Solidifying

Higher protein = Higher ________

• Gluten

• Acidity

• Fat

• Carbs

What is gluten?

• Fat food

• Protein in flour

• Candy

• Type of drink

Type of flour -

Between pastry and bread flour

• All-pourpose flour

• Semolina flour

• Durum flour

• Cake flour

Type of flour -

Strong flour

• Bubbly flour

• Rice flour

• Pastry flour

• Bread flour

Type of flour -

Soft, smooth texture

• Tres leches

• Cake flour

• Funnel cake

• Pastry flour

It's gluten contents are a little higher than that of a typical bread flour

• Semolina flour

• Durum flour

• Lard flour

• Heavy flour

Type of flour -

Feels like cake flour

• Flower

• Icy flour

• Dough

• Pastry flour

Used in Pastas and Italian pastries

• Breading

• Semolina flour

• Butter

• Corn flour

Which are sweetners?

• Cane

• Root

• Molasses

• Malt syrup