Baking Ingredients And Functions 2z3e6n

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

another word for fat used in baking.  The taste of the baked product depends greatly on the flavor of the shortening.  Is

Effects of Shortening on Baked Goods

1)

2) 3) 4)

It surrounds the gluten in the dough; it shortens the strands and makes it a more tender product. It makes the product lighter with greater volume. It oils the structure of the product so it is easier to chew and swallow. It helps prolong the shelf life of baked goods.

Desirable Qualities of Shortening

1) 2) 3) 4)

Plasticity – readily mixed, worked or spread Waxiness – soft and smooth Pleasant Odor – no odor at all 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 “baker’s special”

GRANULATED SUGAR 

is the sugar commonly found on the table at home

POWDERED SUGAR 

Is frequently called confectioner’s 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

It tenderizes the gluten. 2) It makes browner, crisper crust. 3) It helps baked products stay fresh longer because it retains moisture. 1)

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!!!!!!!  Air

works 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)))))