Ingredients

in Baking
Lesson 2
 Flour is the main ingredients
among all other baking ingredients. It is
a powdery product obtained from
milled cereals, foremost of which is
FLOUR wheat. Flour provides the structure of
baked products. It also contributes to
the baked products’ color, texture, and
flavor.
 1. Whole-wheat flour – It is also called
graham or entire wheat flour. This
contains the compact of wheat kernel in
its original proportion.
2. Bread flour – It is also known as strong
Kinds or hard flour. Bread flour has a coarse
of texture.
FLOUR 3. Cake flour – It is also known as soft
flour. This flour has a velvety and
smooth texture.
4. All-purpose flour – It is also known as
general flour or pastry flour. It is a
combination of bread and cake flour.
 This is a sweet, crystalline, and
soluble compound that comes from the
processing of sugar cane and sugar
beets. It is available in the market in
Sugar different forms.
 1. Brown sugar – This sugar comes from
different shades of brown depending
on how well it has been processed.
2. White, granulated sugar – This is the
type commonly used by bakers in
practically all baked products and in
sugar preparing icings, fillings, etc.
3. Confectioners’ sugar – This sugar is
the finest in texture compared with
brown or white sugar. This type of sugar
is used mostly in icing and cake mixes.
4. Honey – is the oldest sweetener known
to man.
 According to Gail Sokol, sugar plays
many roles in baking besides acting as a
sweetener. These are:
 Provides tenderness to the baked
products.
sugar  Gives color to baked goods during the
caramelization process.
 Absorbs moisture from the air to provide
moistness.
 Stabilizes meringue and whipped cream.
 Leavening agents are the
substances that produce gas while
mixing or heating the dough or the
Leavening
batter. When gas is produced, the
agents
product increases its volume, and
becomes light and porous.
 THREE GROUP OF LEAVENING AGENTS

Leavening
1. Air
agents 2. Water or steam
3. Carbon dioxide
 1. Yeast – it is available in the
market in dry and granular form.
2. Baking powder – is a chemical
leavening agent that is produced
Leavening
by mixing baking soda and acid
agents
salt.
3. Baking soda – which is also
called bicarbonate or bicarbonate
of soda.
 Liquid ingredients include
water, milk or cream, and fruit juices.
In baking, it is added to flour to
Liquid develop gluten. Gluten is the elastic
ingredients
substance from the protein
components of the flour.
 LIQUID INGREDIENTS ARE IMPORTANT IN
BAKING FOR THE FOLLOWING REASONS:
1. They are integral components in the
preparation of batters and dough.
2. They add flavors, as in milk and
Liquid juices.
ingredients
3. They contribute to the volume and
texture of the product.
4. They promote the growth of leavening
agents like yeast in lukewarm water
 1. Butter – This is ripened cream of
milk. Butter is used in dough
because it improves taste and
flavor.

Fats 2. Butter compound – This is made

and by mixing 40% melted fat with
oil
from vegetable oil such as
coconut oil, peanut oil, corn oil,
cottonseed oil, etc. It is less
expensive than butter. These are
used mostly in bread.
 3. Margarine – This is fat
emulsified with cultured milk.
4. Hog fat or lard – This comes from
Fats the back or side of a hog. While it
and
oil is solid at room temperature, it is
soft and easy to handle when
used in baking.
5. Vegetable Oil – This is liquid fat
used in cakes and breads.
 1. It contributes to the tenderness of the
product.
2. It improves the flavor of the bread.
Uses of
fats in 3. It helps in retaining air in the dough,
all thus giving it a better volume and
types of crust.
yeast
bread 4. It lubricates the gluten strands,
producing better layer.
5. It gives the product better flavor.
 Eggs contribute much to a baked
products. It acts as a leavener and it gives
color, richness, flavors, and nutritive
eggs value to breads and pastries. Use good
quality eggs for a better-flavored
product.
  Salt – it is used to bring out the flavor of
an otherwise bland, too sweet, or too
sour taste.
 Spices and seeds - They are used in
Other baking mainly due to the aroma and
ingredients flavor they impart to the baked products
 Flavorings – flavor extracts, whether
synthetic or natural, are widely used in
cakes, cookies, pastries, breads, and
pies.