This document discusses various ingredients used in baking and their functions. It describes different types of flour including bread flour, all-purpose flour, and cake flour and how they differ in gluten content and use. It also outlines liquid ingredients like water, milk, fruit juice and their roles. Additionally, it covers sugars, shortening, eggs and leavening agents and how each contributes to baked goods.
This document discusses various ingredients used in baking and their functions. It describes different types of flour including bread flour, all-purpose flour, and cake flour and how they differ in gluten content and use. It also outlines liquid ingredients like water, milk, fruit juice and their roles. Additionally, it covers sugars, shortening, eggs and leavening agents and how each contributes to baked goods.
This document discusses various ingredients used in baking and their functions. It describes different types of flour including bread flour, all-purpose flour, and cake flour and how they differ in gluten content and use. It also outlines liquid ingredients like water, milk, fruit juice and their roles. Additionally, it covers sugars, shortening, eggs and leavening agents and how each contributes to baked goods.
This document discusses various ingredients used in baking and their functions. It describes different types of flour including bread flour, all-purpose flour, and cake flour and how they differ in gluten content and use. It also outlines liquid ingredients like water, milk, fruit juice and their roles. Additionally, it covers sugars, shortening, eggs and leavening agents and how each contributes to baked goods.
Bakin g Baking Ingredients FLOUR AS FOUNDATION Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops, starchy vegetables and other foods. There are different kinds of flour depending on the raw materials used such as rice flour, potato flour, soya flour, cassava flour and several others -GLUTEN-Responsible for tough, rubbery and elastic property when flour is mixed with water and other liquids. (GLUTENIN AND GLIADIN) Baking Ingredients FLOUR -The main ingredient or framework of baked products -Contributes color, texture and flavor -Improve the nutritive value -Use for various cooking products like thickening agent, binding, dredging and stiffening agent Type of Flour
a. Bread Flour-BF(Hard Wheat)
-Strong Flour or First Class Flour -contains 12% or more gluten -Used in breads, rolls and almost all yeast-raised dough production because of its high protein content. -When rubbed between fingers it feels rough or sandy, dry and granular -Has a creamy color. -When pressed together, does not lump easily. Type of Flour
b. All- Purpose Flour- APF (Semi Hard Wheat)
-Family Flour or General Flour and sometimes referred to as Pastry Flour. -Contains 10 to 12% gluten and it is used in almost all bakery goods from breads, pastries, cookies and cakes -good substitute for bread flour or cake flour -if used for bread, it needs more kneading and less mixing to prevent gluten development -when you rub it between your fingers it feels smooth and if pressed hardly on your hands, it holds its shape Type of Flour
c. Cake Flour- CF (Soft Wheat)
-Soft Flour -10% or less gluten -used in cakes, cookies and other baked goods that need little or no gluten at all -its color is usually white and it feels glossy and smooth like powder -clumps a bit and tends to hold its shape if pressed with your hands -whiter than bread and all-purpose flour. Type of Flour
d. Other types - rye, buckwheat, corn flour and others are often used only for specialized types of baking. Each imparts a distinct quality to the finished product. e. Durum . flour -– it is usually enriched and used to make noodles f. Self-rising flour -basically ordinary all-purpose flour that has baking powder and salt added to it Baking Ingredients LIQUID INGREDIENT -Act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture -they help hold gas to increase the volume and tenderness of baked produc LIQUID INGREDIENTS
A. WATER -it helps disperse other ingredients -the cheapest among all liquid ingredients -used to hold the batter or dough together and to blend all the ingredients LIQUID INGREDIENTS
B. MILK -Gives delightful aroma -provides improve nutrition, flavour and eating quality -helps improve color of the crust -improve texture and (increases) volume due to the increased ability of milk to absorb water LIQUID INGREDIENTS
KINDS OF MILK A. WHOLE FRESH MILK B. EVAPORATED MILK C. SKIM MILK D. CONDENSED MILK E. BUTTERMILK F. FAT-FREE HALF-AND HALF LIQUID INGREDIENTS
KINDS OF MILK H. LIGHT CREAM AND HALF-AND-HALF I. NON-FAT DRY MILK POWDER J. SOUR CREAM AND YOGURT K. WHIPPING CREAM LIQUID INGREDIENTS
C. FRUIT JUICE -can be a substitute for water and milk -add flavor to baked products- example: pineapple juice, orange juice Baking Ingredients SUGAR AND RELATED PRODUCT
-aside from sweet taste, it gives appetizing golden color
-makes baked products tender because of its property to retain moisture -acts as food of the yeast in yeast bread -add aroma and energy value to the baked products TYPES OF SUGAR a. Granulated Sugar- it is refined sugar that is commonly used at home. b. Brown Sugar- it is partially purified product ranging from light to dark brown. Regular granulated sucrose containing various impurities that give distinctive flavour TYPES OF SUGAR c. Confectioner’s Sugar/ Powdered Sugar- combination of sugar and cornstarch, with the latter added to prevent caking. Its fine, smooth, and powder- like quality makes it excellent for making candies, icings, frostings and dessert sauces. d. Caster Sugar-it is refined white sugar with size between that of granulated and confectioner’s sugar. It is used in cakes and dessert-making because it easily dissolves without forming lumps. SHORTENING -May be single fat or oil or a combination of several fats and oils. -General term used for fats or oils used to tenderized baked products -Contributes to the fluffy and tender texture of pie crust and cookies -Assists in the uniform dispersions of leavening gas -Increase volume, give shape and texture to baked products CLASSIFICATION OF SHORTENING
A. Butter – this is mainly used for cakes
and cookies. Its shortening value is inferior to that of lard. Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet “buttery” flavor to food. CLASSIFICATION OF SHORTENING
B. Margarine- An artificial butter product made
from various hydrogenated fats and flavorings, unlike butter, margarine mainly consists of vegetable fat and skim milk. CLASSIFICATION OF SHORTENING
C. Lard – this is best for breads, biscuits, pie
crust and a few types of cakes and cookies. Hog fat or lard is usually solid even at room temperature. Also use for greasing pans. EGG
• one of the best protein foods
• used for added structure, richness and nutrition, and good keeping quality • help to support the weight of the sugar and shortening, thus keep the product from becoming heavy • serves as a means of incorporating air • supply liquid to batter and dough LEAVENING AGENT
Gas added or produced during the mixing
and/or heating of a batter or dough making the mixture rise. Makes baked product light and porous Volume increases as the air entrapped in the flour mixture expands when heated TYPES OF LEAVING AGENTS A. Biological/ Natural Enzyme Yeast is a single-celled plant capable of converting sugar to alcohol and carbon dioxide in a process known as Fermentation.
