BAKING

INGREDIENTS
BPA 4033
DIPLOMA IN BAKING
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AIM:
◦To understand the characteristics of other
baking ingredients.
◦To describe the functions of each
ingredients in manufacturing of bakery and
pastry goods.

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SALT
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Salt
◦ Salt is used to enhance the flavors and sweetness of other
ingredients in food.
◦ In yeast dough, salt slows yeast fermentation. Omitting or
reducing the amount of salt in yeast dough can cause the
dough to rise too quickly, adversely affecting the shape and
flavor of bread.
◦ Salt helps to balance the sweetness in bakery goods.

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LEAVENING AGENT
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BAKING SODA
◦ Baking soda and bicarbonate of soda are different names for the
same thing; we mostly refer to it as bicarbonate of soda, but overseas,
especially in America, it is referred to as baking soda.
◦ Baking soda produces gas for leavening when combined with an
acidic ingredient such as vinegar, lemon juice, or molasses.
◦ The volume of quick breads, cookies, cakes, and some candies
depends largely on the amount of baking soda added to the batter or
dough.
◦ Reducing the amount of baking soda without replacing it with another
leavening agent will reduce the volume and lightness of the finished
product.

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BAKING POWDER
◦ Baking powder, which contains bicarbonate of soda, comes pre-
mixed with the acidic ingredient for you , so all you need to add
is the moisture.
◦ The acidic ingredient most often used in baking powder is cream
of tartar. You can make your own baking powder: simply mix two
parts cream of tartar with one part bicarbonate of soda.
◦ Baking powder has a neutral taste and is often used in recipes
that have other neutral-tasting ingredients, such as milk.

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FATS
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Fats
◦ Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of
oil.
◦ Fats contributes tenderness, moistness, and a smooth mouthfeel to baked
goods.
◦ Fats enhance the flavors of other ingredients as well as contributing its own
flavor, as in the case of butter.
◦ In baked goods such as muffins, reducing the amount of fat in a recipe results
in a tougher product because gluten develops more freely.
◦ Another tenderizing agent such as sugar can be added or increased to
tenderize in place of the fat.
◦ A small amount of fat in a yeast dough helps the gluten to stretch, yielding a
loaf with greater volume.
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Shortening
◦ Shortening is 100 percent fat and is solid at room temperature.
◦ It is often made of hydrogenated (solidified by adding hydrogen) vegetable oils, but
sometimes contains animal fats.
◦ The flakiness of pastry comes from solid fat such as shortening or lard rolled in layers with
flour. In some recipes for cookies or cake, shortening is creamed with sugar to trap air.
A lighter product will result.
◦ There are emulsifiers in shortening to help emulsify shortening and liquid. This means that
oil and water stay mixed together, creating an even distribution of flavors and a
consistent texture in batters and dough.

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Butter
◦ Butter is made from cream and has a fat content of at least 80 percent. The
remaining 20 percent is water with some milk solids.
◦ Butter imparts a good flavor without a greasy mouthfeel to baked goods
because it melts at body temperature.

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Margarine
◦ Margarine is made from fat or oil that is partially hydrogenated, water, milk
solids, and salt.
◦ Vitamins and coloring are usually added also. The fat or oil can be of animal or
vegetable origin.
◦ Margarine has the same ratio of fat to non-fat ingredients as butter (80:20),
and can be used interchangeably with butter.

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Reduced fat substitutes
◦ Reduced fat substitutes have less than 80 percent fat. These do not work the same as
butter or margarine in baked goods, though some specially formulated recipes can be
found on the packages of these products.
◦ Fat free margarines also are available and contain no fat. These margarines are best
used as spreads.

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Oil
◦ Oil is used in some muffin, bread and cake recipes. Oil pastry is mealy rather than flaky.
◦ To substitute oil for butter or margarine, use 7/8 cup oil for 1 cup butter or margarine.
◦ If oil is used in place of a solid fat for some cake recipes, the texture will be heavier
unless the sugar and egg are increased.

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LIQUIDS
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Water
◦ When hydration occurs, water is absorbed and the chemical changes necessary for
structure and texture development can take place.
◦ Liquids contribute moistness to the texture and improve the mouthfeel of baked
products.
◦ When water vaporizes in a batter or dough, the steam expands the air cells, increasing
the final volume of the product.

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Milk
◦ Milk contributes water and valuable nutrients to baked goods. It helps browning to
occur and adds flavor.
◦ When making yeast dough, milk should be scalded and cooled before adding to other
ingredients. This is done to improve the quality of the dough and the volume of the
bread.

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Fruit Juice
◦ Juice may be used as the liquid in a recipe.
◦ Because fruit juices are acidic, they are probably best used in baked products that
have baking soda as an ingredient.

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Other ingredients
◦Egg product
◦Soy bean

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