Baking Ingredients

and Their Functions

FLOUR
FLOUR
Is a powdery substance produced by
finely grinding grain through a
process called milling.
The classification of flour is based on
the amount of protein that each type
contains.
Protein determines the gluten strength
of the flour.
Gluten gives the dough its shape and form.
DIFFERENT TYPES OF FLOUR

Different Types of Flour

BREAD FLOUR
Has the highest amount
of protein thus, has
high gluten content, so
it is used for breads.
Bread flour is creamy in
color and is rather
rough and granular.
CAKE FLOUR
Sometimes called soft
flour as it is milled from
soft white wheat. It is
described as weak
because the products
made from it are tender
with delicate texture.
ALL-PURPOSE FLOUR
Is made from a
combination of bread
and cake flour sources
and has medium gluten
strength. It is suitable
for almost any baking
purposes.
SELF-RISING FLOUR
Contains baking
powder and salt
RYE FLOUR
Has a distinctive
flavor many people
like and it contains
no gluten
DIFFERENT TYPES OF FLOUR

Care and Storage of Flour

 1
Flour should be stored in a high
ventilated room free from
insects and rodents!
 2
Flour should be kept away from
products with strong aromas
such as spices and onions!
 3
Use the oldest flour first! First
in, first out
 4
Flour should be kept in a dry tin
or glass container in a cool dry
place!
Shortening
SHORTENING
Isanother word for fat used in
baking.
The taste of the baked product
depends greatly on the flavor of the
shortening.
Effects of Shortening on Baked
Goods
1) It surrounds the gluten in the
dough; it shortens the strands and
makes it a more tender product.
2) It makes the product lighter with
greater volume.
3) It oils the structure of the product
so it is easier to chew and swallow.
4) It helps prolong the shelf life of
baked goods.
Desirable Qualities of
Shortening
1) Plasticity readily mixed,
worked or spread
2) Waxiness soft and smooth
3) Pleasant Odor no odor at all
4) Pleasant flavor no
unnecessary flavor
Kinds of Shortening
Sugar
SUGAR
Is responsible for the attractive golden brown
color of baked products. It contributes to the
development of good flavor and aroma.
Kinds of Sugar
ULTRAFINE
Is used for cakes and
cookies. Sometimes this
sugar is called bakers
special
GRANULATED SUGAR
is the sugar
commonly found on
the table at home
POWDERED SUGAR
Is frequently called
confectioners sugar
because it is used in
making frostings and
icings.
BROWN SUGAR
Is often called soft
sugar because of its
moisture content. Its
color may vary from
light to dark brown.
Effects of Sugar on Baking
1) It tenderizes the gluten.
2) It makes browner, crisper
crust.
3) It helps baked products stay
fresh longer because it
retains moisture.
Leaveners
LEAVENER OR LEAVENING AGENT
Is a substance used in baking to
make a product rise so it becomes
light a proportion to its size.
Leavening agents produce a gas that
expands when heated.
Kinds of Leavening Agents
AIR!!!!!!!
Airworks as a leavener because it
expands when heated. It can be
incorporated into the product by:
Beating
Folding in beaten egg whites
Sifting the flour
Creaming the shortening
STEAM!!!!
Is considered to be the most powerful
leavener.
Water changes to steam when heated
causing the mixture to rise.
CHEMICAL LEAVENING AGENTS
Certain chemicals react to moisture and heat to
form carbon dioxide such as:
Baking Soda a leavening that reacts to acid to
produce carbon dioxide
Baking Powder most widely used leavener because
of its sure results
Yeast
YEAST
Is a single-celled plant that feeds
on starch and sugar.
It is different from other
leavening agents because it is
ALIVE!
Two Types of Commonly Used
YEAST
COMPRESSED YEAST
Also called cake
yeast; it can be stored
for four to five weeks
in a refrigerator
DRY YEAST
Is granular and
darker in color than
cake yeast. It is
purchased in sealed
packs or envelopes to
ensure freshness.
Liquids
WATER
Gives different texture
to baked items
especially breads and
rolls. The texture of a
baked product is coarse
and chewy if water is
used instead of milk.
MILK
Has definite functions
in baking. It gives
finer, more velvety
grain. It adds flavor. It
helps the product stay
longer.
Liquids
Eggs
EGGS
Eggs perform important functions in cakes that
other ingredients cannot do.
Eggs are essential because they maintain tender
the structure of the cake or baked product.
Eggs hold together the other ingredients during
mixing and baking.
Flavorings and Spices
SALT
Is essential in
producing a
satisfactory yeast
product.
It gives a finer texture
to bread and removes
flatness or lack of
flavor in it.
CHOCOLATE AND COCOA
Are highly prized
for their flavor,
aroma and deep
brown color.
FRUIT FLAVORS AND SPICES
Are extracts from
the base of fruits.
They add pleasant
odor to baked
products.
THE END x)))))