Ingredients New

Ingredients
 This is the main stars of baking.

 The secret of a very good product lies in the proper handling of ingredients and the techniques used in mixing and cooking
them.
1. Flour
 The most important ingredients in baking.
 Ingredient on which most baked products are based.
 It provides bulk and structure to the most bake products.
 The main difference among types of flour is protein content.
 Lower content = fluffier, higher = chewier.
1.1. Cake flour - has less protein than bread flour and all-purpose flour. It produces the lightest product.
1.2. Bread flour or First Class Flour - has more gluten which in effect produces a tougher dough.
1.3. All-purpose flour - is lower in gluten and slightly lower in protein. You can substitute one for the other, but all-purpose
flour won't rise as well as bread flour.
2. Sugar
 Create tenderness and fineness to the texture, partly by weakening the gluten structure.
 In yeast raised products, sugar acts as food for the yeast.
 In cakes, sugar assists with the aeration and stabilizing of batters.
 Sugars improve the crust color of baked products, improve flavor and help to retain moisture, keeping products softer
for longer and so reducing staling.
 Act as creaming agent with fats and as foaming agent with egg.
 Improves the color of the crust
 Enhances the development of the dough as sugar and gluten competes in the absorption of water
 Improves the nutritive value of bread and at the same time sweetens the aroma of the baked products
 Extend the shelf life of the baked products
 Softens crumb
 Sweetens
 Increase crust and whiter crumb colour
 Increased levels slacken or weaken the dough
 Greater water retention (stays moist, therefore better shelf-life)
 Better eating qualities, but high quantities result in bread flavour loss.
3. Fats
 Used in making breads and quick bread, in deep frying and in lubrication.
 Add moistness and richness
 Add flavor
 Assist in leavening when used as creaming agent
 Give flakiness to pastry, pie, dough and similar products
 Aerate the cake during baking to give good volume and texture
 Prevent gluten strands from forming cohesively thus resulting to quality baked products with uniform texture
 Produce quality baked products making these tender with acceptable flavor
 Enhance the retention of gas making a uniform texture and improve volume
 Prevent the sticking of gluten strands thus making kneading easy and properly mixed ingredients in the dough will
result to tender and smooth baked products
 Improves slicing
 Softer crumb
 Shorter eating crumb
 Softer crust
 Better keeping qualities
 Increases volume
 Shorter eating crust
 Emulsified fats retard crumb
 Enhances firmness.
FATS USED IN BAKING AND PASTRY MAKING

3.1. Shortening – 100% fat. It shortens the production of gluten which in effect produces a tender product. It is made from
vegetable oil, and then is made solid by the process of hydrogenation. Because the oil used comes from plant sources, it
does not contain cholesterol, but may contain some saturated fat. It also works well in pastries and cookies, but doesn’t
add the nice flavor that butter adds.
3.2. Butter – salt is added as a preservative. It has a “melt in your mouth” characteristics that differentiate it from margarine.
Butter comes from an animal source, so therefore contains cholesterol and saturated fat.
3.3. Margarine – artificial butter made from a variety of hydrogenated oils.
3.4. Lard – derived from animal fat. Does not melt right away because of its high melting point.
4. Egg
 Add structure, leavening, color, and flavor to bake product
 Provide structure, aeration, flavour and moisture. They also tenderise cakes and add colour and nutritive value.
 Adds moisture and/or richness to bake products
 As leavening together with acidic ingredients in absence with leavening agents
 As a Binder.
5. Leavening Agents
 most common aerating agent in baked products
KINDS OF LEAVENING AGENTS

5.1. Natural
 Yeast belongs to the fungi family. It ferments carbohydrates (sugars) to produce carbon dioxide gases
and alcohol, which aerate bread and other yeasted products, giving it volume and texture.
 Fresh – slightly dehydrated and compressed
 Can be added directly to recipe
 Active Dried – 92% dehydrated

 Can be keep for years, but has to be rehydrated in 100 ⃘F warm water before using.
 Instant – Can be added directly to dry ingredients but must not come in contact to moisture before
mixing.
5.2. Chemical – kind of leavening agents which is usually in powder form.

 Baking Soda
 Pure sodium bicarbonate.
 The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for
baking soda immediately, or else they will fall flat.
 Baking Powder
 Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of
tartar), and also a drying agent (usually starch).
 Baking powder is available as single-acting baking powder and as double-acting baking powder.
 Single-acting powders are activated by moisture, so you must bake recipes which include this
product immediately after mixing.
 Double-acting powders react in two phases. Some gas is released at room temperature when the
powder is added in mixing, but the majority of the gas is released after the temperature of the
dough increases upon cooking..
 Eggs, air and stem are also leavening agent.
 Moistening
 Enriching due to fat in the yolk
 Increased nutritional value
 Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
 Aids structure, due to the proteins, which coagulate at 65ºC to 70ºC
 Better colour and appearance to baked product
 Better eating qualities
 Better keeping.
6. Milk and Cream Products

 Enhances the mixing tolerance of dough
 Contributes to the ideal color of well-baked bread as the different proteins in lactose, casein, and whey
produce golden brown color to baked bread
 Encourages longer fermentation of dough thus resulting to low acidity and sweet aroma of bread
 Strengthens elasticity of dough as well as improves protein content in gluten, thus when milk is used instead of
plain water, loaf bread is heavier
 Improves eating quality of bread and mouth feel.
 Results in finer bread texture
 Makes bread nutritious
 Protein in milk gives a soft crumb structure in cakes, and contributes to the moisture, color and flavor of a
baked product.
 Causes longer shelf life to bake products.
 Brighter and softer crumb
 Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot be used by yeast as food
 Increased nutritional value and flavour
 Greater volume (due strengthening of gluten strands by the casein protein)
 Slight sweetness (due to lactose).
7. Water
 Common and cheap liquid used in baking especially in dough making
 With it gluten is produced and developed in the dough as it is enhanced by the kneading process
 It moisten starch to make it digestible
 Dissolves salt and distributes nonflour ingredients to enhance chemical changes and enzymatic activity
 Controls dough consistency and maintains its temperature
8. Cream of Tartar
 Tartaric Acid with the addition of starch which prevents it from caking.
 It stabilizes and whitens the egg white in doing meringue.
9. Flavoring
 To add taste and enhance the other flavors.
9.1. Flavoring extract – flavoring dissolved in alcohol.
9.2. Flavoring emulsion – flavoring suspended in water with an emulsifier.
 More stable while your mixture changes temperature, and they combine more easily with other emulsions
 Superior to extracts because when they are subjected to high heat the flavor will not bake out
10. Salt
 Not only provides its own flavor but brings out the natural flavor of other ingredients.
 can mask flavors
 In bread doughs, salt strengthens gluten and improves the consistency of the dough.
 Carbon dioxide given off by the yeast is more easily trapped by the strengthened gluten, which makes a better loaf of
bread.
 Salt is also a good preservative as it absorbs water so there is less free water for bacterial and fungal growth.

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Ingredients

 This is the main stars of baking.

FATS USED IN BAKING AND PASTRY MAKING

KINDS OF LEAVENING AGENTS

 Active Dried – 92% dehydrated

5.2. Chemical – kind of leavening agents which is usually in powder form.

6. Milk and Cream Products

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