Baking with Flour: Types and Functions

Flour

• Flour is the primary structural component in baked goods.
• Flour contains protein which forms gluten when mixed with water.
• Gluten stretches to contain expanding leavening gases during rising, resulting in a light and airy product.
• Hard wheat flour (high protein) is ideal for yeast breads, but can make cakes, quick breads, and pastries tough.
• Soft wheat flour (low protein) is better suited for cakes, quick breads and pastries.
• Bread flour is a hard wheat flour with about 12% protein, resulting in a strong gluten framework and a light, high volume loaf.
• Oat flour can be substituted for up to 1/3 of wheat flour in bread.
• Cornmeal and corn flour contain 7-8% protein and do not form gluten.
• Rice flour contains 6.5-7% protein and does not form gluten, making it a suitable alternative for those with gluten intolerance.
• Potato starch flour is typically used in combination with other flours, offering a mild potato taste.
• Soy flour is high in protein (50%) but does not form gluten. It can be used to boost protein in baked goods, but excessive use can impact flavor and cause rapid browning.

Sweeteners

• Sucrose (table sugar) plays a role in yeast activity, dough tenderization, and browning.
• Fructose is sweeter than sucrose and attracts more water, leading to moist baked goods.
• Honey is sweeter than sugar due to its fructose content, contributing a distinct flavor and moisture.
• Molasses imparts a dark color and strong flavor. It is less sweet than sugar and can cause browning and requires baking soda to counteract its acidity.
• Artificial sweeteners provide sweetness but lack the browning, tenderizing, and moisture retaining properties of sugar. Specific recipes are often needed for optimal results.

Salt

• Salt enhances flavor and sweetness in baked goods.
• In yeast dough, salt slows down fermentation, preventing overly rapid rising and affecting bread shape and flavor.

Leavening Agents

• Baking soda produces gas when combined with acidic ingredients like vinegar, lemon juice, or molasses.
• Baking powder contains baking soda and acid, producing two rising stages: one during mixing and another during baking.
• Yeast is a living organism that produces carbon dioxide gas during fermentation, causing dough to rise.

Fats

• Fats contribute tenderness, moistness, and a smooth mouthfeel to baked goods.
• Fats enhance the flavors of other ingredients.
• Reducing fat in muffins can result in a tougher product due to increased gluten development.
• Shortening is 100% fat and contributes to flakiness in pastries.
• Butter imparts flavor and melts at body temperature, providing a pleasant mouthfeel.
• Margarine is made from hydrogenated fat or oil and can be used interchangeably with butter.
• Reduced-fat substitutes have less than 80% fat and may require adjusted recipes.
• Fat-free margarines are best used as spreads.
• Oil can be used in some recipes, but tends to produce a mealy rather than flaky texture.

Eggs

• Eggs contribute flavor, color, structure, air incorporation, liquid, fat, protein, and emulsification.
• Reducing yolks can decrease tenderness.
• Reducing whites can reduce volume.
• Egg yolks are essential for emulsion, ensuring uniform flavor and texture.
• For low-fat alternatives, use 2 egg whites for 1 whole egg.

Liquids

• Liquids are crucial for hydrating proteins, starch, and leavening agents.
• Liquids contribute moistness and improve texture.
• Water vaporization during baking expands air cells, increasing volume.
• Milk provides water, nutrients, flavor, and browning.
• Scalding milk before adding to yeast dough improves quality and bread volume.
• Fruit juices are acidic and best used in recipes containing baking soda.