MAJOR INGREDIENTS IN BAKING

ALL BAKED PRODUCTS NEED MOST

OR ALL OF THESE BASIC
INGREDIENTS:
 FLOUR
 LEAVENING
AGENTS
 FATS & OILS

 SWEETENERS

 OTHER
INGREDIENTS
WHEN PREPARING BAKED GOODS IT IS ALSO
IMPORTANT TO UNDERSTAND SOME BASICS
ABOUT THE BAKING PROCESS:
 Oven
temperatures
 Pans
 Placement in the
oven
 Timing
 Cooling and
removing from the
pan.
I.FLOU • A finely ground meal
R obtained by grinding
and milling cereal
grains or other root
crops.
• Provides the structure
of the baked product.
• When liquid is added
flour absorbs it, swells
and sticks together.
• Mixing or kneading
create gluten (the
proteins in flour that
provide the glue that
traps air in the product)
• There are many types of
flours with different
characteristics, they give
the baked product
different flavors and
textures
A. TYPES OF FLOUR

 All-purpose flour-used for all general

baking. Made of a blend of hard and soft
wheat. Has 10-11% protein content.
 Bread Flour-has more gluten than all-
purpose flour. Used for making yeast
breads and rolls. Used in bread
machines.
 Cake Flour-has less gluten that all-purpose
flour. Made from soft winter wheat. Used
for making cakes and baked products with
delicate textures. You can substitute all-
purpose flour for cake flour, use 1 cup
minus 2 Tablespoons of all-purpose flour.

 Instant Blending Flour-flour that has been

specially treated to blend easily with
liquids. Used for sauces and gravies.
 Whole Wheat Flour-made by milling the
entire kernel of wheat.
 Self-Rising Flour-all-purpose flour with
baking powder and salt added.
B. USES OF FLOUR

1. Povides structure, texture and color to baked

products.
2. Provides nutritive value to baked products.
3. Used as thickening agent.
4. Used as binder of food.
5. Used as stiffening agent in laundry.
C. STORAGE OF FLOUR

 Most of the flour keep well in a sealed

container in a cool, dry location.
D. PROPERTIES/ CHARACTERISTICS OF
FLOUR
 Whitish in color
 Tolerance

 Strenght

 Uniformity

 High absorption
 II.SWEETENE
RS
 Add flavor and
sweetness
 Helps baked product
brown
 Helps baked product
remain tender
Ex. Sugar, honey, corn
syrup, powdered
sugar, molasses
SUGAR
Is a sweet, soluble organic compound that
belongs to the carbohydrate group of food.
TYPES OF SUGAR
 Granulated sugar/ white sugar- known as
table sugar or as refined sugar
 Confectioner’s sugar/ powdered sugar-
granulated sugar that has been pulvorized.
 Brown sugar – contains caramel, mineral
matter and moisture.
 Molasses- is concentrated sugar cane syrup
with the sugar removed.
 Honey -A natural sweetener containing
fructose and glucose.
B. EFFECTS OF SUGAR IN BAKING
• Increases dough development
• Makes the color of the crust richer
• Makes the bread more tender
• Increase the volume of the loaf
• Serves as food for the yeast.
• Contributes to moisture content of baked
products, increasing its storing quality
• Acts as creaming agent
III.EGGS

 Considered a complete
protein containing all
the essential amino
acids humans use to
build other proteins
needed by the body.
 Add color

 Trap air to help with

leavening
 Hold baked product together
 Add flavor and richness

 Add tenderness and texture

COMPOSITION OF EGG

1. Mucin – protein which found in egg whites and

responsible fo its gel characteristics.
2. Ovalbumin – another protein found in egg
whites which coagulates and involve both in
heat coagulation and whipping.
3. Lecithin – present in egg yolk which is
responsible for its emulsifying property.
IV.FATS AND
OILS(SHORTENING)
Any fat which, when added to
flour mixtures increases
tenderness
• Coat gluten to keep it from
becoming over developed
• Adds richness and flavor to
baked product
• Helps keep baked product
tender
Ex. Butter,
shortening, oil,
margarine
A. EXAMPLES OF SHORTENING
 Oil – made from plant such as corn,
cottonseeds, soybeans, peanuts, and
other sources.
 Butter – made of fatty milk proteins.
When used in baking, it contributes flavor
and tenderness.
.
 Margarine- made form hydrogenated
vegetable oil.
 Lard – made of fat from pork. Good for
making pie crust and biscuits it gives a
flakier texture
 Cocoa butter- the ivory-colored natural fat
of the cocoa beans extracted during the
manufacturing of chocolate and cocoa
powder. It gives chocolate its creamy,
smooth, melt-in-your-mouth texture.
B. USES OF SHORTENING IN BAKING
1. Makes bread products tender and improve
flavors.
2. Assist in gas retention giving better volume
and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked
products.
5. Improve the shelf life of baked products
because of its moisture.
LEAVENING AGENTS
- Gases that cause the
dough to rise.
• Air introduced through
 Creaming fat and sugar
together.
 Sifting flour.

 Beating batter.

 Whipping egg whites.

LEAVENING AGENTS
(PART THREE…)
Chemical leaveners – There are two
basic kinds
 Baking Soda – used with an acidic
food (i.e. sour milk or lemon juice)
 Alkali & Acid combine to form carbon
dioxide which expands when heated,
causing product to rise.
 Baking Powder – combination of
baking soda & dry acid
 Addition of liquid causes reaction that
forms carbon dioxide.
• Cream of tartar – tartaric acid and is a
fine white crystalline acid salt which is a
by-product of the wine-making industry.
- Used in the whipping of the egg whites to
stabilize them and allow them to reach
maximum volume.
LEAVENING AGENTS

 Yeast – Microscopic plant

that reproduces quickly
 Needs food: sugar and flour
 Needs moisture
 Needs warmth
 Gives off carbon dioxide as
it grows
 Create bubbles in dough
 Bubbles expand when heated
and dough rises.
 Give baked products a
special flavor and smell.
V. LIQUID INGREDIENTS

 Provide moisture to rehydrate and activate the

yeast and bring together the flour and any other
dry ingredients to make the dough.
TYPES OF THE LIQUID INGREDIENTS

a. water- the cheapest liquid used in baking. It

performs vital role in baking making
ingredients rehydrated.
b. Milk and other dairy products- moisten dough
and batters. Add a slight flavor to the final
baked good and increase its richness.
1. TYPES OF MILK USED IN BAKING

 Fresh milk or whole milk

 Evaporated milk

 Condensed milk

 Skimmed milk

 Powder or dry milk

2. USES OF MILK IN BAKING
 Increases nutritive value of baked
products
 Enhances flavor

 Extends the shelf life of a cake

OTHER MINOR INGREDIENTS
1. FLAVORING
2. VANILLA
3. SALT
4. SPICES
5. WINES
6. COFFEE
7. CHOCOLATE
AND COCOA
TYPES OF CHOCOLATE

1. UNSWEETENED CHOCOLATE
2. BITTERSWEET AND SEMISWEET CHOCOLATE
3. MILK CHOCOLATE
 SANITATION

Means keeping bacteria down to a

small number as possible through
personal hygiene and proper food
handling.
SANITARY MEASURES:

 Personal hygiene
 Keeping food, equipment and work
area clean

Improper handling of food may result to

food contamination , infection ,
poisoning and death.
WORKERS PERSONAL HYGIENE
PRACTICAL WAYS OF KEEPING FOOD CLEAN
FOLLOW CORRECT PROCEDURES
THE BAKING PROCESS
 Oven Temperature
when baking a
leavened product use
the exact temperature
in the recipe.
 During baking:
 Product rises
 Crust heats
 Moisture evaporates
 Crust dries
THE BAKING PROCESS
 Pans – can affect
results.
 Material – conduct
heat differently,
changes cook time.
 Size – recipes
developed for certain
sizes, be careful to
follow pan size
recommendations.
THE BAKING PROCESS
Placement in the ovens
 Pans must be placed in
ovens so that air can
circulate freely.
 One - in center
 Two – separate racks
opposite sides
 Etc.
 Be sure pans do not
touch, it creates hot
spots where food may
burn or over cook.
THE BAKING PROCESS
 Timing
 be sure to use a timer,
 check close to done time,
 may vary by oven.
 Cooling & removing from
pan
 Remove from pan
immediately, unless recipe
says otherwise
 Cool on cooling rack to
allow even cooling