Why is flour used in baking?

Flour plays a crucial role in baking, acting as the foundation for many baked goods. Here's why:

Structure and Texture:

* Gluten Development: Flour contains gluten proteins, which, when mixed with water, form a network of stretchy strands. This network gives baked goods their structure, helping them rise and hold their shape.

* Texture: The type of flour used influences the texture of the final product. For example, cake flour creates a delicate and tender crumb, while bread flour produces a chewy and dense loaf.

Flavor and Aroma:

* Starch: Flour is primarily composed of starch, which contributes to the flavor and aroma of baked goods. During baking, the starch granules gelatinize, absorbing water and thickening the batter or dough.

* Flavor compounds: Flours also contain small amounts of sugars, proteins, and other compounds that contribute to the flavor profile.

Other Functions:

* Moisture Absorption: Flour absorbs moisture from the batter or dough, helping to control the consistency and prevent the baked goods from becoming too wet or dry.

* Fat Absorption: Some flours, like all-purpose flour, can absorb fats like butter or oil, which contributes to the texture and richness of baked goods.

* Color: Different flours have different shades, influencing the final color of the baked product.

In summary, flour is essential in baking because it provides structure, texture, flavor, and moisture control, all of which contribute to the unique qualities of various baked goods.