baking Flashcards
is a finely ground meal obtained by grinding by grinding and milling cereal grains or other root crops
Flour
flour or bread flour is high in gluten, with 12-14% protein content, and has strongest gluten strength.
Hard flour
flour has 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives its shape and structure
Bread flour
has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour.
All purpose flour
is comparatively low in gluten and so results in a finer texture. It is usually made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour.
Soft flour
flour has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.
Cake flour
Provides structure, texture, and color to baked products
Flour
is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates.
Sugar
the most common type of sugar used in cooking and baking
Regular Granulated Sugar/White Sugar
is a very fine white sugar with an anti-caking agent (usually cornstarch) added to prevent clumping. This sugar is perfect for making frosting or dusting baked goods.
Confectioner’s Sugar or Powdered Sugar
Sometimes called decorating sugar or pearl sugar, coarse sugar is a type of white sugar that’s much larger than granulated sugar, which makes it more resistant to heat. It’s sometimes used interchangeably with sanding sugar, but the two aren’t the same.
Coarse Sugar
falls somewhere between regular granulated sugar and coarse sugar. It’s more polished than other types of sugar, and comes in a variety of different colors (or no color, which reflects light!). It’s often used to decorate and garnish baked goods.
Sanding Sugar
Commonly called superfine sugar, sugar is a fine granulated sugar with a texture somewhere between regular granulated sugar and confectioners’ sugar. is available in both white and golden varieties — the latter refers to sugar that has been processed to retain some of the natural molasses.
Caster Sugar
sugar has more molasses than light brown sugar, giving it a deeper, more detectable molasses flavor. Its higher molasses content also means it has slightly more moisture than light brown sugar, though not enough to significantly change the texture of your final result. is mostly used to enhance the flavor of certain baked goods with its caramel-toffee notes, such as gingerbread cookies.
Dark Brown Sugar
is refined white sugar with the molasses added back. It has less molasses than dark brown sugar, which gives it a more mild flavor and less moisture.
Light Brown Sugar
is a type of minimally processed cane sugar with large, crunchy granules. It’s golden-brown hue comes from small amount of natural molasses it contains. It’s often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.
Demerara Sugar
sugar are often mistaken for one another, but there are some differences between the two. Both are considered “raw sugars,” meaning they’ve been crystalized only once.
Turbinado Sugar
sugar is an unrefined sugar in which the molasses is never removed in the first place. has a sandy, sticky texture with a rich molasses flavor. Use it to add robust flavor to barbecue sauce, dry rubs, and marinades.
Muscovado Sugar
-improves the nutritive value, flavor and aroma of the product;
-increase dough development;
Sugar
considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body.
Egg
protein which is found in egg whites and responsible for its gel characteristic.
Mucin
another protein found in egg whites which coagulates and involve both in heat coagulation and whipping.
Ovalbumin
present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.
Lecithin
is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.
Shortening
