MAJOR INGREDIENTS IN

BAKING
 WHAT ARE THE SIX
MAJOR INGREDIENTS IN
BAKING?
 1. FLOUR
-FLOUR IS A FINELY GROUND
MEAL OBTAINED BY
GRINDING AND MILLING
CEREAL GRAINS OR OTHER
ROOT CROPS.
-FLOUR IS COMMONLY MADE
FROM WHEAT AND WHEN THE
WORD FLOUR IS USED
WITHOUT QUALIFICATION, IT
 1. FLOUR
-FLOUR CAN ALSO BE
MADE FROM MANY
OTHER GRASSES AND
NON GRAIN PLANTS
SUCH AS RYE, BARLEY,
MAIZE(CORN), RICE,
POTATOES AND OTHER
 1. FLOUR
-WHEAT CONTAINS
PROTEIN. WHEN MIXED
WITH WATER, THESE
PROTEIN FORM AS
GLUTEN.
-THE MORE PROTEIN A
FLOUR HAS, THE
 BREAD FLOUR
MADE OF HARD WHEAT
FLOUR.
THE GLUTEN CONTENT
CAUSES THE BREAD TO
RISE AND GIVES THE
SHAPE AND STRUCTURE.
 TYPES OF FLOUR
2. ALL PURPOSE FLOUR – HAS 10-11%
PROTEIN CONTENT AND IS MADE FROM
A BLEND OF HARD AND SOFT WHEAT
FLOURS, ALSO CALLED GENERAL
PURPOSE FLOUR OR FAMILY FLOUR
 TYPES OF FLOUR
3. SOFT FLOUR – IS COMPARATIVELY
LOW IN GLUTEN AND SO RESULTS IN A
FINER TEXTURE.
- USUALLY MADE INTO A CAKE FLOUR,
LOWEST IN GLUTEN
- PASTRY FLOUR – MORE GLUTEN THAN
CAKE FLOUR.
 TYPES OF FLOUR
4. CAKE FLOUR HAS 7-9% PROTEIN
CONTENT AND IS MADE FROM SOFT
WHEAT FLOUR.
-GOOD IN MAKING CAKES AND COOKIES
-TENDER AND DELICATE TEXTURE IS
DESIRED
USES OF FLOUR
1. PROVIDE STRUCTURE, TEXTURE AND
COLOR TO BAKED PRODUCTS.
2. PROVIDES NUTRITIVE VALUE TO
BAKED PRODUCTS
3. USED AS THICKENING AGENT.
4. USED AS BINDER OF FOOD
5. USED AS STIFFENING AGENT IN
1. PROVIDE STRUCTURE, TEXTURE AND
COLOR TO BAKED PRODUCTS.
2. PROVIDES NUTRITIVE VALUE TO
BAKED PRODUCTS
3. USED AS THICKENING AGENT.
4. USED AS BINDER OF FOOD
5. USED AS STIFFENING AGENT IN
STORAGE OF
FLOUR
- KEEP WELL IN A SEALED CONTAINER IN
A COOL, DRY LOCATION.
- THE PAPER PACKAGING IS STILL GOOD
AS LONG AS IT HAS NOT BEEN OPENED.
- ONCE OPENED SHELF LIFE DECREASES.
PROPERTIES OF
FLOUR
- WHITISH COLOR
- TOLERANCE
- STRENGTH
- UNIFORMITY
- HIGH ABSORPTION
SUGAR
- IS A SWEET, SOLUBLE ORGANIC
COMPOUND THAT BELONGS TO THE
CARBOHYDRATE GROUP OF FOOD
- THEY ARE THE SIMPLEST TO DIGEST
AMONG ALL THE CARBOHYDRATES.
 TYPES OF SUGAR
1. REGULAR GRANULATED SUGAR OR
WHITE SUGAR. – ALSO KNOWN AS TABLE
SUGAR OR AS REFINED SUGAR
 TYPES OF SUGAR
2. CONFECTIONER’S
SUGAR OR POWDERED
SUGAR- THAT HAS BEEN
PULVERIZED. TO
PREVENT LUMPING AND
CAKING, ABOUT 3%
CORNSTARCH IS ADDED.
 TYPES OF SUGAR
3. BROWN SUGAR – CONTAINS CARAMEL,
MINERAL MATTER AND MOISTURE. IT
ALSO CONTAINS A SMALL AMOUNT OF
MOLASSES. IT COMES IN 3 COLORS.
EFFECTS OF SUGAR
IN BAKING
1. INCREASES DOUGH DEVELOPMENT
2. MAKES THE COLOR OF THE CRUST
RICHER
3. IMPROVES NUTRITIVE VALUE, FLAVOR
AND AROMA OF THE PRODUCT
4. MAKES THE BREAD MORE TENDER
5. INCREASES THE VOLUME OF THE LOAF
6. SERVES AS FOOD FOR THE YEAST
7. CONTRIBUTES TO MOISTURE CONTENT
OF BAKED PRODUCTS , INCREASING ITS
STORE QUALITY.
8. ACTS AS CREAMING AGENT.
EGGS
- CONSIDERED AS COMPLETE PROTEIN
- CONTAINING ALL THE ESSENTIAL AMINO
ACIDS
- BOTH THE YOLK AND WHITE CONTAIN
PROTEIN, SO WHOLE EGG OF SEPARATED
COMPONENTS MAY BE USED TO SET
LIQUIDS
USES OF EGG IN
BAKING
1. LIKE FLOUR, STRUCTURAL
INGREDIENT IN BAKING
2. PROVIDE LEAVENING, COLOR, TEXTURE,
FLAVOR, RICHNESS TO THE BATTER.
ACT AS STABILIZER (INHERENTLY WANTS
TO SEPARATE).
3. BEATEN EGGS ARE USED AS

LEAVENING AGENTS AS THEY

INCORPORATE AIR INTO BATTER,

5. EGG WASHES ARE BRUSHED
INTO BAKED GOODS TO
CREATE A GOLDEN SHINY TOP.
6. EGG WHITES USED TO MAKE
MERINGUES.
COMPOSITION
OF EGG
1. MUCIN – PROTEIN WHICH IS
FOUND IN EGG WHITES AND
RESPONSIBLE FOR ITS GEL
CHARACTERISTICS.
2. OVALBUMIN – ANOTHER
PROTEIN FOUND IN EGG
WHITE WHICH COAGULATES
AND INVOLVE BOTH IN HEAT
COAGULATION AND WHIPPING
3. LECITHIN - PRESENT IN EGG
YOLK WHICH IS RESPONSIBLE
FOR ITS EMULSIFYING PROPERTY.
IT IS THE PORTION OF THE EGG
YOLK THAT CAUSES SPOILAGE
WHEN EGGS ARE STORED AT
SHORTENING
SHORTENING IS ANY FAT, WHICH
ADDED TO FLOUR MIXTURES
INCREASES TENDERNESS. THIS IS
DONE BY PREVENTING THE STICKING
OF GLUTEN STRANDS WHILE MIXING
SO THAT GLUTEN IS SHORTENED AND
MAKE PRODUCT TENDER
EXAMPLES OF
SHORTENING
1. OIL - MADE FROM PLANT PRODUCT
SUCH AS CORN, COTTONSEEDS,
SOYBEANS,PEANUTS,AND OTHER
SOURCES.
- YOU CAN SUBSTITUTE OIL FOR
MELTED SHORTENING.
- CORN OIL AND VEGETABLE ARE
COMMONLY USED IN BAKING
- OLIVE OIL SHOULD NOT BE USED IN
BAKING , UNLESS SPECIFIED IN THE
RECIPE.
2. BUTTER - MADE OF FATTY MILK,
PROTEINS
-CONTAINS 80-85% FAT,
-10-15% WATER
-5% MILK SOLIDS
-CONTRIBUTES FLAVOR AND
-REMAIN SOLID WHEN
REFRIGERATED, BUT SOFTENS TO A
SPREADABLE CONSISTENCY IN ROOM
TEMPERATURE AND MELTS TO THIN
LIQUID AT 32-35 DEGREE FAHRENHEIT.
3. MARGARINE – MADE FROM
HYDROGENATED(MAKES IT SOLID)
VEGETABLE OIL.
-80-85% FAT
-10-15% WATER
-5 % SALT
4. LARD - FROM FAT OF PORK.
- GOOD FOR MAKING PIE CRUST AND
BISCUITS BECAUSE IT GIVES A
FLAKIER.
5. COCOA BUTTER - IVORY COLORED
NATURAL FAT
-IT GIVES A CREAMY, SMOOTH AND
MELT IN YOUR MOUTH
TEXTURE
 USES OF
SHORTENING
1. TENDERNESS AND IMPROVE
FLAVOR
2. ASSIST IN GAS RETENTION
GIVING BETTER VOLUME AND
CRUST
3. PREVENT THE COHESION OF
4. IMPROVE AROMA, COLOR AND
TEXTURE
5. IMPROVE THE SHELF LIFE OF
BAKED PRODUCTS – MOISTURE
LEAVENING
AGENT
-GASES THAT CAUSE THE DOUGH
TO RISE.
- THE PRESENCE OF MOISTURE,
HEAT AND OTHERS IT REACTS
TO PRODUCE GAS THAT TRAPPED
AS BUBBLES IN THE DOUGH.
-WHEN BAKED, THE HOLES LEFT
BY BUBBLES REMAIN.
CLASSIFICATION OF
LEAVENING AGENTS.
1. CHEMICAL LEAVENERS –
CHEMICAL MIXTURE OR
COMPOUNDS THAT RELEASE
GAS (CARBON DIOXIDE)
- ARE USED IN QUICK BREADS
AND CAKES, AS WELL AS
EXAMPLE :
1. BAKING SODA – KNOWN AS
BICARBONATE OF SODA OR SODIUM
BICARBONATE.
- A POWERFUL LEAVENER THAT READILY
REACTS AS SOON AS IT COME S IN
CONTACT WITH BATTER OR DOUGH
2. BAKING POWDER - COMBINATION OF
BAKING SODA & ACID SALT.
3. CREAM OF TARTAR - A TARTARIC ACID
AND A FINE WHITE CRYSTALLINE ACID
SALT
- BY PRODUCT OF WINE MAKING
INDUSTRY
1. BIOLOGICAL LEAVENERS – YEAST IS A
LIVING ORGANISM.
-LEAVENING WITH YEAST
IS A PROCESS BASED ON
FERMENTATION, THE PROCESS
OF CONVERTING SUGAR TO
ALCOHOL AND TO CARBON DIOXIDE
TYPES OF YEAST
- DRY OR
GRANULAR YEAST
- COMPRESSED OR
CAKE TYPE
- INSTANT
 LIQUID
INGREDIENTS
-PROVIDE MOISTURE TO
REHYDRATE AND ACTIVATE THE
YEAST AND BRING TOGETHER
THE FLOUR.
-IMPROVES THE FORMATION OF
GLUTENS STRANDS DURING THE
1. WATER – THE CHEAPEST
LIQUID USED IN BAKING.
-DISSOLVE ALL OTHER
INGREDIENTS IN BATTER AND IN
DOUGH
-ACT AS BINDING AGENT
2. MILK & OTHER DAIRY PRODUCT–
- MOISTEN DOUGH AND BATTER.
- ADD SLIGHT FLAVOR AND INCREASE
RICHNESS
- ALSO CREATE A FULLER, MOISTER
TEXTURE IN BAKED GOODS AND
HELP TO BROWN IN SURFACE.
TYPES OF MILK USED IN BAKING
•FRESH MILK OR WHOLE MILK
•EVAPORATED MILK
•CONDENSED MILK
•SKIMMED MILK
•POWDER OR DRY MILK
USES OF MILK IN
BAKING
•NUTRITIVE VALUE
•ENHANCE TEXTURE AND INCREASE
SOFTNESS
•ACT AS STRENGTHENER WHEN MIXED
WITH FLOUR (FORMATION OF GLUTEN)
•MOISTURE AND TENDERNESS
•ENHANCE FLAVOR
•EXTENDS SHELF LIFE OF A CAKE
•BOOSTS CRUST COLOR
 MINOR
INGREDIENTS IN
BAKING
• FLAVORING
• VANILLA
• SALT
• SPICES
• WINES
• COFFEE
• CHOCOLATE AND COCOA
TYPES OF CHOCOLATE
1. UNSWEETENED CHOCOLATE
2. BITTERSWEET AND SEMISWEET
CHOCOLATE
3. MILK CHOCOLATE
SELF CHECK
1.1.2
A. SIX MAJOR INGREDIENTS IN BAKING
B. 4 MINOR INGREDIENTS IN BAKING
C. EFFECTS AND USES