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Key Baking Ingredients Guide

This document discusses the major ingredients used in baking, including flour, leavening agents, liquids, fats, and additives. It describes the different types of flour and their uses in breads, pastries, and other baked goods. Leavening agents are categorized as natural, biological like yeast, or chemical and produce carbon dioxide to cause batters and doughs to rise. Common liquids used include water, milk, eggs, juices, and heavy cream. Fats like butter, margarine, and shortening are used to increase tenderness when added to flour. Additives provide flavor, color, and help preserve baked goods.

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Ayen Malabarbas
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298 views14 pages

Key Baking Ingredients Guide

This document discusses the major ingredients used in baking, including flour, leavening agents, liquids, fats, and additives. It describes the different types of flour and their uses in breads, pastries, and other baked goods. Leavening agents are categorized as natural, biological like yeast, or chemical and produce carbon dioxide to cause batters and doughs to rise. Common liquids used include water, milk, eggs, juices, and heavy cream. Fats like butter, margarine, and shortening are used to increase tenderness when added to flour. Additives provide flavor, color, and help preserve baked goods.

Uploaded by

Ayen Malabarbas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
  • Introduction to Baking Ingredients: Provides an overview of the major ingredients used in baking, highlighting their roles in preparing various baked goods.
  • Types of Flour: Explains different types of flour including bread flour, all-purpose flour, cake flour, and pastry flour, and their respective uses.
  • Leavening Agents: Covers various leavening agents responsible for dough and batter expansion through gas release.
  • Liquid Ingredients: Details different liquid ingredients used in baking, explaining their roles in texture, moisture, and color enhancement.
  • Fat and Shortening: Discusses the functions and examples of fats such as butter, margarine, and lard, in contributing to product tenderness and flavor.
  • Additives: Introduces various additives used in baking to enhance taste, flavor, and appearance of products.

Major

ingredients
used in baking

It is primarily used for the preparation of bread, cakes,


pastries, and pies, tarts, and cookies.
Flour

It provides the structure and


character of the finished product. It gives the
texture, flavor, absorbency and storage qualities.

Flour is made up of protein and starch as well as


little amount of minerals, vitamins, sugar and fats.
Types of Flour
1. Bread flour - We used this especially in breads,
and other yeast-raised products because of its
high gluten strength.
2. All purpose flour – This is used for general
cooking, also in pastry and bakery products and it
has medium gluten strength.
3. Cake flour – We used this in making light bakery
products like cakes, cookies and different pastries
because of its low gluten strength.
4. Pastry Flour- An unbleached flour made from soft
wheat, with protein levels somewhere between
cake flour and all-purpose flour (8 to 9 percent.
Leavening Agent/ Leaveners
Substance causing expansion of dough and batters
by the release of gases within such mixtures,
producing baked products with porous structure. 
Classification of leaveners:
1. Natural leavener or air- This is incorporated during
creaming or mixing and is expanded when the product
is heated in the oven.
2. Biological leavener or yeast – After reacting with sugar,
yeast produces carbon dioxide, a leavening gas. Yeast is
use to raise breads, rolls and other baked goods.
3. Chemical leavener – In which Carbon dioxide gas is a
leavener produced from the chemical reaction that
occurs when mixing baking soda, baking powder and
cream of tartar with the other ingredients, they cause
batters to rise when baked. The leavener enlarges the
bubbles which are already present in the batter.
Liquid
1. Water– Adding or using proper amount of water will
help Prolong the storage life of baked product.
2. Milk- It is available in liquid or in powder form, It
improves the nutritional value, flavor and gives a golden
color, and improves grain and texture of baked goods.
3. Whole milk- gives both water and fat needed by the
batter and dough.
4. Eggs- they create structure and stability within a batter,
they help thicken sauces and custards, they add moisture
to cakes and other baked goods, and can even act as glue
or glaze.
5. Juices- add flavor and color.
6. Heavy cream- is seldom used in batters and dough but
used in making custards, pudding, filling and toppings,
Fat

- It increases the tenderness of the product, when it is being


added to flour, the gluten formation is “cut” or shortened.
Examples of shortening:
• Butter- 80% fat, 5% milk and 15% water. From animal fat and
more expensive.
• Margarine- is made from vegetable oil and contains 14%
water.
• Shortening or lard- are fat made ideally for baking with 100%
fat and contains no water.
Additives
These are the other ingredients used in baking to add taste ,
flavor and color.
Additives Used in Baking
1. Salt –It balances the taste & improves the general quality of
the baked goods.
2. Coloring Agents
These are the natural or synthetic colors which improve and
modify the color of baked goods like cakes and other bakery
products.
3. Flavoring
These are either natural or synthetic substance such as Vanilla,
Banana, Lemon Cherry that adds flavor and aroma into baked
products.
4. Food Additives
These are the chemical substances that used to prevent the
development of certain unpleasant flavors in food and improve
the quality of the product.
5. Accessory ingredients
These are the materials which are not necessary, but when you
add these with other ingredients, it improves the taste, eye
appeal and palatability of the baked goods.
THANK YOU!

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