INGREDIENTS

IN BAKING
HM E2
ON BAKING FLOURS
HM E2
BREAD
&
 Provides bulk and structure to
baked goods. PASTR
 It is produced when grain kernel Y
are milled or ground into a powder.
 Grains are gases that bear edible
seeds.
 OBJECTIVES:

1. Identify different types of flours, sweeteners and fats.

2. Understand gluten and its importance in the bakeshop.
3. Understand the function of many bakeshop ingredients.
W H E AT F L O U R
 Is produced by milling wheat kernels.

 has an outer covering called BRAN.

 composed of several layers
that protect the endosperm,
which contain starches and proteins.
 The innermost part is the germ, which contains
fats and serves as the wheat seed.
COMPOSITIO
N OF
FLOUR
FLOUR consist of 5 NUTRIENTS:

1.FAT
2.MINERALS
3.MOISTURE
4.STARCHES
5.PROTEINS
cont. 5 NUTRIENTS:

1.FAT
2.MINERALS
generally account for
less than 1% of flour
content.
cont. 5 NUTRIENTS:

3. MOISTURE
content of flour is
also relatively low-
when packaged. It
cannot exceed 15%
under government
standards.
cont. 5 NUTRIENTS:

4. STARCHES
constitute 63 to 77% of flour and
are necessary for the absorption of
moisture during baking. This
process is called GELATINIZATION.

 also provide food for yeast during

fermentation.
cont. 5 NUTRIENTS:

5. PROTEINS
are of crucial becauese of its GLUTEN-forming potential.

it a tough rubbery substance created when

wheat flour is mix with water.
strands are both plastic and elastic.
responsible for the volume, texture and
appearance of baked goods.
it provide and enables dough to retain the
gases given off by leavening agents. Without
the gluten, there could no raised breads.
are also responsible for gluten formation called GLUTENIN and
GLIADIN.
SPECIALTY FLOUR
1. Whole wheat flour
2. Graham flour
3. Vital wheat gluten
4. Self-rising flour
5. Nonwheat flour
6. Rye flour
7. Cornmeal
8. Oats
9. Nut flours
1. WHOLE WHEAT FLOUR
 is made by milling the entire wheat kernel,
including the bran and nutritious germ.
 has a nutty, sweet flavor and brown, flecked
color.
 has reduced shelf-life because fats in the germs
can become rancid during storage.
WHEAT GERM
 is often used in place of some flour recipes for
flavor and fiber.
 it is preferably toasted, can be used in place of up
to 1/3 of the wheat flour in a dough formula.
2. GRAHAM FLOUR
 is a type of coarse whole-wheat flour used to add
texture to crackers and baked goods.

3. VITAL WHEAT GLUTEN [Gluten flour]

 is the pure protein extracted from wheat flour.
 it has 75% protein content.
4. SELF-RISING FLOUR
 is all-purpose flour to which salt and a chemical
leavener, usually baking powder, have been added.

5. NONWHEAT FLOURS
 also referred to as composite flours, are made
from grains, seeds or beans.
6. RYE FLOUR
 is commonly used in bread baking.
 it is milled from the rye berry much as wheat
flour is milled from the wheat berry.

RYE FLOURS COMES IN 4 GRADES

1. WHITE RYE - is made from only the center of the rye berry.
2. MEDIUM RYE - are made from the rye berry after the bran is removed and
3. DARK RYE have the most intense rye flavor.
4. RYE MEAL - is the entire rye berry milled into a flour of different granulations .
7. CORNMEAL
 is made by grinding a special type of corn known
as dent, which may be yellow, white or blue.

8. OATS
 are one of the most common grains consumed in
America, usually in the form of a hot breakfast
cereal.
9. NUTS FLOURS
 is basically dectate the taste and texture to cakes
and cookies in which they are added.

EXAMPLE OF NUTFLOURS
1. Ground almonds
2. Hazelnuts
3. Pistachios