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Ingredients

The document discusses the major and minor ingredients used in baking, including flour, liquid, eggs, shortening, sugar, and leavening agents. It describes the different types of each ingredient and their functions, such as how flour provides structure, liquid hydrates ingredients, and leavening agents allow products to rise. The document provides details on each ingredient's purpose and use in baked goods to produce quality results.

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146 views

Ingredients

The document discusses the major and minor ingredients used in baking, including flour, liquid, eggs, shortening, sugar, and leavening agents. It describes the different types of each ingredient and their functions, such as how flour provides structure, liquid hydrates ingredients, and leavening agents allow products to rise. The document provides details on each ingredient's purpose and use in baked goods to produce quality results.

Uploaded by

Lieza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BAKING

INGREDIENTS

JOHANNA G. FLORO
TRAINER
MAJOR INGREDIENTS
A. Flour- It provides the structural framework of bread.

1. Bread Flour- is fairly high in protein content and is sometimes called “Hard
Flour”. It has 12-14% gluten or protein content. This type of flour is used
chiefly in making yeast bread or lean bread.

2. All-Purpose Flour- this is called “Family Flour” because it serves the general
purpose in baking. It has 10-11% protein content. This type of flour is used in
certain cakes, pastry, cookies, rolls and other breads.

3. Cake Flour- known as “Weak Flour” and this is the whitest among the flour. It is
low in protein and gluten content, 7-8%. It is used for delicate fine- texture.

4. Self-Rising Flour- it has leavening agent as sodium bicarbonate or baking soda


and salt that were added to it in proportion desirable for home baking.

5. Whole Wheat Flour- contains the whole grain or graham. It does not keep as
well because of its fat content which tends to get rancid during storage

6. Pastry Flour- it is made from soft wheat flour. Also white flour with
characteristics midway between cake and all-purpose flour. It has a lower
percentage of protein and used in pastries and cookies.
Three Major Functions of Wheat Flour

1. It provides structure and framework for baked products because of its protein
and starch contents.

2. It is responsible in providing structure by the gelatinization process which takes


place in the oven.

3. It contributes to the characteristics of the finished product: crust color, texture,


volume, crumb, color, grain and taste.
B. Liquid- It is plain water, milk or fruit juices in baking.

1. Water
Functions of Water
 Hydrates gluten forming proteins (Gliadin and Glutenin)
 Dissolves and disperses salt and sugars and carries sugars
to the yeast which it can only use in liquid form
 Provides moisture for yeast to grow
 Hydrates yeast and disperses both dry and compressed
 Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking (gelatinisation) –
makes it available to analyse enzymes
 Controls enzyme activity (enzymes are active only in
liquid or semi liquid mediums)
 Increases shelf life
 Contributes to eating qualities.
2. Milk- It is a basic liquid supply for dough or cake mix.
Functions of Milk
 It improves taste, flavor and color of the product.
 It increases water absorbing capacity of dough
 It increases yields.
C. Eggs- They are important in baking because an egg represents
about 50% of the total cost of the ingredients used in cake
production.
Uses of Eggs in Baking
 Leavening- the protein of egg when this is properly beaten will
help firm structuring of batter and dough.
 Color- the egg yolk provides the desirable yellow color which
gives your products its appearance.
 Flavor- the fat and other nutritive contents of egg and flavor to
your product.
D. Shortening- It is defined as fat that increases the tenderness of a
product. It comes in the form of butter, margarine, vegetable oil.
Uses of Shortening in Baking
 The creaming ability of fats is important for the so-called “sugar
butter” method of mixing.
 It contributes to the tenderness, richness, flakiness, moisture, color
and flavor of baked good
E. Sugar- It is a sweet soluble, crystalline organic
compound belonging to the carbohydrates group of foods.
It gives taste and tenderness to bread.
Types of Sugar
A. Granulated Sugar- this type of sugar is applicable to all
types of baked products because of its fine crystals.

B. Confectioner or Powdered Sugar- it contains


approximately 3% cornstarch to prevent lumping. This is
primarily used in cake icing.

C. Brown Sugar- It contains caramel, mineral and moisture.


It also contains molasses and has not been perfectly
purified.
Purpose of Sugar in Baking

 To add sweetness in baking


 To give crust color
 To create tenderness and fineness of texture by weakening the
gluten structure.
 To act as creaming agents with fats
 To increase keeping qualities by retaining moisture
F. Leavening Agent- It is gas added or
produced during the mixing and or heating
of batter or dough. It makes the mixture
rise to produce a light and porous product.

3 Types of Leavening Agent


1. Physical Leavening Agent- This includes
air and steam. Air is incorporated through
sifting, beating, mixing, folding and
creaming.

2. Biological Leavening Agent- This Uses of Leavening Agents in Baked Products


includes yeast which produces carbon 1. Leavened baked products are light and therefore easily
dioxide. It makes the dough rise. chewed.
2. Baked goods made with leavening agent have open or
3. Chemical Leavening Agent- The usual more porous grain-digestive juices come in contact with
agent that fall under this type are baking the food more readily.
soda, baking powder and cream of tartar 3. Baked products processed of leavening are more palatable
which help increase the volume of baked and appetizing
goods.
MINOR INGREDIENTS
Other Minor Ingredients 2. Chocolate and Cocoa
They are derived from cocoa or cocoa beans
1. Salt roasted and grounded, and the resulting
Functions of Salt product is called chocolate liquor, which
 It makes food tastier. contain a white or yellowish fat called cocoa
 It helps control yeast action batter
(fermentation) especially in
dough processing.
3. Spices
 It strengthens the gluten of They are used in bakeshop like cinnamon,
nutmeg, mace, cloves, ginger, etc. They are
dough.
 It aids in preventing the used in small quantities and measured by
weight
formation and growth of
undesirable bacteria in yeast. 4. Extracts
 Improves crust color. They are flavorful oils and other
 Increases shelf life: acts as an substances dissolved in alcohol. Examples
antiseptic - suppresses activity are vanilla, lemon and bitter almond
of bacteria, is hydroscopic –
attracts moisture .
 Enhances flavours in bread and
provides product with its
characteristic flavour
Bread Improvers
 Ensures additional food supply for yeast
 Contains malt which is changed into maltose and
changes starch into simple sugar easily fermentable
by yeast
 Contains chemical stimulants ensuring adequate
source of nitrogen– essential for building up protein
in newly forming yeast cells
 Modifies gluten so that the dough is mature as it
comes from the mixer. This is required to hold
increased CO2 Gas produced by the fermenting
yeast.

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