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    Baking Ingredients and Functions

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    ReghEllorimo
    Flour is made by grinding grains and its protein content determines gluten strength. Different flours are used for different purposes like bread, cake, all-purpose, self-rising, and rye flour. Shortening makes baked goods tender, light, and prolongs shelf life. Sugar contributes color, flavor, and helps retain moisture. Leaveners like air, steam, baking soda, powder, and yeast produce gas during baking to lighten products. Liquids like water and milk affect texture while eggs hold ingredients together and maintain structure. Flavorings and spices enhance taste and aroma.

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    © All Rights Reserved
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    Baking Ingredients and Functions

    Uploaded by

    ReghEllorimo
    2K views52 pages
    Flour is made by grinding grains and its protein content determines gluten strength. Different flours are used for different purposes like bread, cake, all-purpose, self-rising, and rye flour. Shortening makes baked goods tender, light, and prolongs shelf life. Sugar contributes color, flavor, and helps retain moisture. Leaveners like air, steam, baking soda, powder, and yeast produce gas during baking to lighten products. Liquids like water and milk affect texture while eggs hold ingredients together and maintain structure. Flavorings and spices enhance taste and aroma.

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    baking

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    Baking ingredients and functions

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    Flour is made by grinding grains and its protein content determines gluten strength. Different flours are used for different purposes like bread, cake, all-purpose, self-rising, and rye flour. Shortening makes baked goods tender, light, and prolongs shelf life. Sugar contributes color, flavor, and helps retain moisture. Leaveners like air, steam, baking soda, powder, and yeast produce gas during baking to lighten products. Liquids like water and milk affect texture while eggs hold ingredients together and maintain structure. Flavorings and spices enhance taste and aroma.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views52 pages

    Baking Ingredients and Functions

    Uploaded by

    ReghEllorimo
    Flour is made by grinding grains and its protein content determines gluten strength. Different flours are used for different purposes like bread, cake, all-purpose, self-rising, and rye flour. Shortening makes baked goods tender, light, and prolongs shelf life. Sugar contributes color, flavor, and helps retain moisture. Leaveners like air, steam, baking soda, powder, and yeast produce gas during baking to lighten products. Liquids like water and milk affect texture while eggs hold ingredients together and maintain structure. Flavorings and spices enhance taste and aroma.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 52

    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)))))

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