THE BASIC 8

In baking, there are 8 basic ingredients that we use, each one with its own

purpose.

http

://ww

w.o

rang

ep

olka

dot.co

m/.a

/6

a0

11

16

90

00

92

99

70

c01

4e8

93

cb7

55

97

0d

-p

op

up

DIAGRAM OF A GRAIN

Bran/Kernel•Outer shell protects seed

•Nutrients:

• Fibre

• B vitamins (niacin, thiamine, riboflavin)

Endosperm•Provides energy

•Nutrients:

• Carbohydrates

• Protein

Germ•Nourishment for seed

•Nutrient:

• Fat

• B vitamins

• VitE & antioxidants

Which products are made using all 3 parts of the kernel?WHOLE GRAINTwo examples are: brown rice, oatmeal, whole grain bread, etc.

Which products can be made from the Endosperm?WHITE FLOUR

What is removed when the bran and germ are removed?NUTRIENTS AND FIBER

What products are made from the bran?BRAN CEREAL, BRAN, etc.

What are 2 ways you could add more bran and germ into cookies, cakes or muffins? ADD BRAN, ADD WHEAT GERM, ADD WHOLE WHEAT FLOUR, USE OATMEAL

FLOUR Flour is the basic ingredient in

all baked goods. It is the “building block” that

gives the structure. Wheat flour contains GLUTEN

which gives it the ability to stretch as needed in most bread.

There are many different types of flour that can be used, depending upon the needs and desires.

Examples include: all purpose, cake, bread, whole-wheat, buckwheat, corn, oat, barley, potato, quinoa, soy, etc.

http://www.deliciousmagazine.co.uk/articles/how-to-buy-flour

SWEETENERS There are a variety of sweeteners

used in baking: Sugar (white, brown, icing, etc) Sweeteners substitutes (equal,

splenda, twin, etc) Molasses/Syrups (maple, corn, etc.)

Sugar has various purposes in baking Adds sweetness and flavor Adds volume when creamed with

other ingredients Holds moisture from the liquid

ingredients which makes the baked product last longer

Adds color since sugar turns brown when baked

There are various types of sugar, each adding its own flavor and purpose

http://www.fitnessgurusam.com/but-which-sugar-is-best-for-fat-loss/

http://homesteadrevival.blogspot.ca/2010/02/beginning-your-own-food-journey.html

EGGS Eggs have many functions in

baked goods including Makes the product tender Adding flavor Adding nutrients Help to form the structure EG)

angel food cake Provide liquid Help the fat and liquid stay

combined Always use a large sized egg

unless the recipe states otherwise

http://flavorsofbrazil.blogspot.ca/2012/02/vocabulary-of-eggs-brazilian-style.html

LEAVENING AGENTS Leavening agents make the

baked good rise There are four basic leavening

agents used in baking Baking powder (a combination of

an acid and a base – needs moisture and/or heat to activate)

Baking soda (a base only – needs an acid and/or heat to activate)

Yeast (a living organism that requires heat, moisture and food to activate

Air (commonly incorporated through beating)

http://www.google.ca/imgres?imgurl=http://0.tqn.com/d/homecooking/1/G/T/F/1/

leaveners1.jpg&imgrefurl=http://homecooking.about.com/od/foodhistory/a/

leaveninghistry.htm&usg=__GjwR5VW-ZnRGE17kiSvljwJHqGE=&h=160&w=160&sz=57&hl=en

&start=64&zoom=1&tbnid=y9cH-YLkAZJOWM:&tbnh=98&tbnw=98&ei=xDN0UPirMeSzywGJ5oCYBQ&prev=/search%3Fq%3Dleavening%2Bagents

%26start%3D60%26hl%3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&itbs=1

LIQUID Liquids are used in baking to

Add moisture Helps to activate the leavening

agent(s) Improves the texture Helps to improve the “mouth

feel” of the finished product The steam created helps to

add volume There are many types of

liquids that can be used Water Milk Juices

http://1.bp.blogspot.com/-KJyDil1ZDkY/T9GMyniH45I/AAAAAAAAA4k/QLboO6ZBoK4/s1600/fasting.jpg

FLAVORINGS Flavorings are very

common in baked goods

They can include Extracts

Vanilla, maple, lemon, orange, etc.

Herbs and Spices Basil, oregano,

cinnamon, cloves, etc. Other ingredients

Chocolate chips, nuts, coconut, etc.http://thumbs.ifood.tv/files/images/editor/images/Chocolate

%20Chips.jpg

FAT Fat is added to baked

goods for: Adding flavor EG) butter

adds a rich nutty flavor Tenderizing Adds volume when combined

with other ingredients Helps gluten to stretch which

allows the bread to rise more Adds moisture Gives a pleasant feeling in

our mouth when the foods is eaten

http://www.formulamedical.com/Assets/Pictures/Nutrition/fats.jpg

SALT Salt is an important

ingredient in baked goods

It provides Flavor Enhances the flavor of

other ingredients EG) chocolate

In yeast dough, salt slows down the yeast fermentation which allows flavor to develop

http://www.catsmiley.com/wp-content/uploads/2012/06/combating-salt-cravings_.jpg

LEAVENING AGENTS

In the home:

Yeast Baking powder Baking soda Steam Air

Breads Cookies Cookies, cakes Choux paste (cream

puffs)

Angel food cake