Unit-1

1.1 CAKE MAKING INGREDIENTS – FLOUR, SUGAR AND EGG

1.2 FATS AND OILS
1.3 MOISTENING AGENT
1.4 MOISTENING AGENT
1.1 CAKE MAKING INGREDIENTS –
FLOUR, SUGAR AND EGG
◦ Originally it was found that a cake could be produced from four ingredients in equal proportions:
sugar, butter, eggs and flour. By creaming the butter and sugar then, adding the eggs and folding in the
flour, a cake of good quality could be produced.
◦ The following cakes are all derived from the basic pound formula.
◦  Madeira
◦  Butter
◦  Plain
 Flour
◦ Also called as refined flour, white flour or maida is obtained from wheat. It is the basic structural component of
most bakery products.
Different types of wheat flours contain varying amounts of the gluten-forming proteins and
influence strength of gluten.
Hard wheat flour has high protein content and forms a strong gluten framework
when mixed with water. This strong gluten framework provides the structure needed
for bread.
Soft wheat flour contains less protein and cannot form strong gluten but is suitable for cakes, quick breads
and pastries, where a tender product is desirable.

All-purpose flour is obtained by blending different types of wheat during milling to achieve medium protein content.
This flour may be used for all baking purposes.

Whole wheat flour contains the nutritious wheat germ, bran and the starchy endosperm which make smaller, heavier
but nutritious baked products.
 Sugar
Sugar: Apart from flour, sugar is probably the most common ingredient used in confectionery. Processed from cane or
beet are basically the same having sucrose.

Boora refers to powdered dried sugar syrup. It works beautifully for baking as an Indian replacement for the
international castor sugar.
Icing sugar (finely ground sugar) is used for all kinds of decorative work. Pulverized sugar is useful for biscuit
making.
 Demerara Sugar also called brown sugar is a light yellow sugar with typical desirable flavour which is
ideal in the making of rich fruit cakes.

Honey is used in honey cakes, sweets, nougats and in chocolate centers.

Commercial glucose or corn syrup is a standard ingredient for cakes, biscuits and icings as well as in the production of
bread and sweet fermented foods.

Dextrose also known as corn sugar is produced by converting corn starch into sugar.
 Lactose sugar is sugar found in milk, and is not fermentable by baker’s yeast.

Functions of sugar: Sugar is not considered an essential ingredient in bread making because
flour contains natural sugars and some starch is converted to sugar during the fermentation
process. Important functions of sugar are
 Sugar provides sweetness
 Serves as a form of food for the yeast in fermentation
 It softens gluten of the flour and gives good grain texture in the product
 Promotes a good crust colour Improve the texture of the crumb
 Helps in retention of moisture and prolongs freshness
Eggs
◦ Perform many vital functions in baking. Egg protein can be readily whipped into foam that gives volume
to cake-batters. On heating, the egg protein network coagulates and contributes rigidity thereby holding
the structure.
◦ Functions of eggs:
contribute to the structure of the baked product
 incorporate air when beaten
 add colour and flavour
 provide protein, fat and liquid
 1.2 FATS AND OILS
Butter: A fat processed from milk. It has a low melting point. The yellow color of butter depends on the
feed of the cow and varies with seasonal changes.

Ghee: Also called clarified butter; it is a fat processed from butter. It contains at least 99.6% fats.

Oil: Oils are fat extracts from nuts, seeds and fruits such as soybean, sesame, sunflower and peanut. It is
used in some muffin, bread and cake recipes and as a cooking medium for frying.
 Vanaspati: A semi-solid form of hydrogenated vegetable oil with a minimum of 97% fat. It can substitute
butter in baking 4 to 5 cup of vanaspati equals one cup of butter.

Margarine: A plastic hydrogenated fat used for cakes and pastry, commonly called bakery fats.

Shortening: A plastic hydrogenated fat used for cakes and pastry

Lard: Animal fat from pig

1.3. MOISTENING AGENT
◦ Liquids used in the preparation of baked products are water, milk, sour milk or sour cream. Liquids
contribute moistness to the texture and improve the mouth-feel of the baked products.
◦ Liquids perform following functions in baking. They are
◦  Development of gluten
◦  Gelatinization of starch while baking
◦  As solvent for dry ingredients such as sugar
◦  Trigger action of chemical leavening agents.
◦  Hydration of protein, starch and leavening agents
◦  Contribute moistness and
◦  Improve mouth feel
1.4. LEAVENING AGENTS
◦ Leavening is increasing the volume or surface area of a dough or batter by creating gas bubbles within it
to puff it up, thus making it light.
◦ TYPES OF RAISING AGENTS/METHODS
◦ 1. Yeast (Biological)
◦ 2. Baking Powder (Chemical)
◦ 3. Whisking or Beating (Mechanical)
◦ 4. Folding or Rolling (Lamination)
◦ 5. Combination of the above.
Yeast (Biological):
Yeast is a form of plant and a living micro-organism. It requires food, moisture, warmth and
air for its growth.
TYPES OF YEAST:
 Baking Powder (Chemical):
Baking powder is a best combination of an acid and an alkali.

Whisking or Beating (Mechanical):

This is a method of incorporating air by whisking, beating and sieving (by using hand, whisk,
spatula or by a machine, it is called Mechanical aeration method.

Folding or Rolling (Lamination):

Lamination acts as a raising agent. In pastries folding and rolling helps to give the lift. In Idlis, khaman dhoklas
etc. steam formed by the heat helps to puff up, as liquid and flour are present in equal quantities.
Thank you

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