2. Flour is the primary
ingredient in baking.
Wheat flour is best for
baked goods because
of its high protein
content which makes
available larger amount
of gluten for bread
structure.

3. 1. Bread flour
Contains the largest amount
of protein, 12 to 14%.
2. All- Purpose Flour
contains 10 to 12% protein.
This is sometimes referred to as
family flour, general flour, or
pastry flour.

4. 3. Cake Flour
Contains the least percentage
of protein. This is sometimes
called weak flour or soft flour. It
comes from soft wheat and as its
name implies, is good for cakes,
cookies, and other goods that
need little or no gluten at all.

5. 4. Ready Mixes
“Premixed” flour. Some
ingredients such as salt,
baking powder, milk solids
and sugar have been
added.

6. Substances that produces
gases when mixed with other
ingredients causing mixture to
rise.

7. 1. Biological Leavening Agents
Yeast is a single- celled plant
that reproduces by budding
and is capable of converting
sugar to alcohol and carbon
dioxide in a process known as
FERMENTATION. This process
causes flour to rise and gives
volume to bread.

8. 2. Chemical Leavening Agent
a. Baking Powder- chemical
leavener consisting of baking
soda and acid.

9. b. Baking Soda sodium
Bicarbonate
- a chemical leavening
agent tht releases carbon
dioxide when acid sources is
added to it such as
milk, molasses, cream of tartar
and other dry acid salts

10. 3. Physical Leavening Agents
Mechanical manipulation of
flour mixtures, such as
creaming butter and sugar
together, cutting in or folding
ingredients and others, leaven
the mixtures by incorporating
air.

11. a. Salt- Sodium Chloride- helps
regulate fermentation. It
gives crusty flavor to baked
products.
b. Eggs- acts as emulsifying
agent for cakes. It also
enhance the nutritive value
and prolong the storing
qualities of the baked good.

12. c. Shortening- general term used
for fats and oils. They
contributes improvement of
the taste, nutritional, and
eating qualities of baked
goods.
d. Sugar- responsible for the
attractive golden brown
color of baked goods.
Contributes good flavor.

13. e. Liquid- may be plain water,
milk, or fruit juices. It makes
possible gluten formation,
acts as solvents for sugar and
salt, and is a dispersing
medium for fats, yeast and
other substances, to
distribute them uniformly in
the mixture.

14. Provide interesting
flavors and gives variety
to the baker’s output.
There are also two kinds
of Liquid flavorings,
EXTRACT and
EMULSIONS

15. Extracts are oils dissolved in
alcohol. Familiar examples
are vanilla, lemon and
almond.
Emulsions are oils emulsified with
water. Lemon, orange and
mint emulsions are those
most commonly used.