Baking Ingredients Flashcards
(16 cards)
Bread flour gluten level ?
Bread flour has a higher protein content, which means it produces more gluten when mixed with water.
Cake flour gluten level ?
Cake flour has lower protein content, leading to less gluten development.
Flour structures how ?
Flour forms gluten when mixed with water, creating structure.
What is gluten’s role ?
Gives structure and elasticity to dough.
What is fat’s function ?
Adds tenderness, flavor, and moisture.
What do sweeteners do ?
Sweeten, brown, moisturize and add texture.
All purpose flour used for ?
General baking and cooking.
Pastry flour used for ?
Pastries and cookies.
Bread flour used to make ?
Chewy bread.
Whole wheat flour used for ?
Denser texture.
Semolina flour used for ?
Pasta.
Cake flour used for ?
Cake.
Self-rising flour used for ?
Quick breads.
Gluten-free flour used for?
Gluten-free pastries.
Egg functions ?
Leaving agent, binding, thickening, and coating.
Flavoring agents are?
Ingredients added to enhance or add new flavor to baked goods.
