Scribd
Upload
189 views

Function of Ingredients

The document summarizes the key functions of various ingredients commonly used in bakery products. Flour contributes structure through gluten formation and starch gelatinization when mixed with liquid. Fats inhibit gluten and tenderize baked goods. Liquids assist in gluten development, leavening, and starch gelatinization. Sugar sweetens and contributes texture through aeration during creaming. Eggs add structure, flavor, and color. Salt increases gluten elasticity and flavor. Rising agents produce gas through chemical or biological means to create lift during baking. Each ingredient plays an important role in the final texture, taste, appearance and structure of baked goods.

Uploaded by

melindacchavez
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
189 views

Function of Ingredients

The document summarizes the key functions of various ingredients commonly used in bakery products. Flour contributes structure through gluten formation and starch gelatinization when mixed with liquid. Fats inhibit gluten and tenderize baked goods. Liquids assist in gluten development, leavening, and starch gelatinization. Sugar sweetens and contributes texture through aeration during creaming. Eggs add structure, flavor, and color. Salt increases gluten elasticity and flavor. Rising agents produce gas through chemical or biological means to create lift during baking. Each ingredient plays an important role in the final texture, taste, appearance and structure of baked goods.

Uploaded by

melindacchavez
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 10

The Function of Ingredients in Bakery Products

Year 8 Food Technology Mrs McQuillan

Bakery Products

The basic ingredients of baked products are usually flour, liquid, fat, sugar, salt, eggs, rising agents and flavourings.

Each one of these ingredients has its own role and function in baked products.
Different ingredients affect the texture . but also how a product tastes, looks, smells and feels

Flour

Contributes protein and starch (carbohydrate) to a baked product. Both substances contribute to a baked products structure and strength. Starch gelatinization is the process by which starch granules absorb water and swell in size. The heat of baking causes starch in flour to absorb liquid and swell. As more liquid is absorbed by the starch, the batter goes from a fluid to a solid state, "setting-" the product. When flour is mixed with liquid in a recipe, an elastic, stretchy substance called gluten is formed.

Gluten traps & holds air bubbles contributed by the rising agent. During baking, it stretches like a net to contain expanding air bubbles during rising. At a certain point in baking, the stretched flour proteins set, providing structure for bakery products.
Flour also contributes protein and sugar for the

What makes flours different?


Type of flour Plain flour Gluten content Low Low Low High low Add raising agent yes -

Wholemeal flour
Self-raising flour Bread flour Cornflour

Fats
Shortening, margarine, butter (solid fats) or vegetable oils contribute to the tenderization of baked products by inhibiting gluten development and starch gelatinization. Fats coats the flour proteins to water-proof them and reduce their contact with the liquid ingredients in a recipe. This prevents gluten from forming and contributes to tender baking. Fat can help leaven a product to incorporate air. When solid fats are creamed with crystalline sugar, tiny air cells are incorporated into the batter, so the baked goods will have a fine, aerated texture. Butter fat contributes flavour to a recipe. Margarine does not.

Liquid

The liquid ingredient may be milk, fruit juice, water and any others. Generally, liquid serves as a solvent for salt, sugar and other solutes. It also assists in the dispersion of fat through the bulk of the recipe. Assists in the development of gluten during mixing and baking Assists in rising (leavening) during baking Is involved in the gelatinization of starch, thus contributing to structure.

Contributes to the Maillard browning reaction.


The amount of liquid determines whether a dough (less liquid) or batter (more liquid) is produced.

Sugar

Sweetens bakery products.

Contributes texture, body, mouthfeel and bulk to many processed foods.


Is important to the creaming process that incorporates air into batters. The irregular shape of the sugar crystals helps create air pockets that contribute to a uniform crumb structure.

Gives a brown crust due to the Maillard reaction.


Sugar is an effective natural preservative. It does this by binding water.

Eggs

Contribute to the structure of a baked product. They may do this through their coagulation or setting properties. May also contribute to flavour. Fat content in yolk serves as both a tenderizer and an emulsifier.

Add colour & nutrients (fat soluble vitamins, B vitamins) to a recipe.

Salt

Increases elasticity of gluten and therefore increases volume. Sharpens the flavour of some foods. Is an effective natural preservative, by making water unavailable for the growth of micro-organisms.

Leavening or Rising agents


Work by producing gas by chemical or biological methods Chemically gives of CO2 during baking eg. bicarbonate of soda (baking soda) an baking powder Biologically CO2 from fermentation of yeast

You might also like