Major and Minor Baking Ingredients

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The following is a list of baking ingredients and a description of

the function each performs in baked goods.
1.FLOUR
Flour is a finely ground meal obtained by grinding and milling
cereal grains or other root crops. Flour is most commonly made
from wheat and when the word "flour" is used without
qualification, it usually implies wheat flour.
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• Types of Flour
– Hard Flour or Bread flour has 12-14% protein content and is made from
hard wheat flour. The high gluten content causes the bread to rise
– All-purpose flour has 10-11% protein content and is made from a blend
of hard and soft wheat flours, also called the General-Purpose Flour or
family flour.
– Cake flour or Soft flour has 7-9% protein content and is comparatively low
in gluten and so results in a finer texture. Soft flour is usually made into
cake flour, which is the lowest in gluten content, and pastry flour, which
has slightly more gluten than cake flour
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2. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group
of food. They are the simplest to digest among all carbohydrates.
Types of Sugar
Regular granulated sugar or white sugar - also known as table sugar or as refined
sugar.
Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is added.
Brown sugar - contains caramel, mineral matter, and moisture. It also contains a
small amount of molasses. It comes in three colors.
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3. EGGS
• Eggs are considered a complete protein, containing
all the essential amino acids humans use to build
other proteins needed by the body. Both the yolk and
the egg white contain protein, so whole eggs or their
separated components may be used to set liquids
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4.Shortening
is any fat, which, when added to flour mixtures
increases tenderness. This is done by preventing
the sticking of gluten strands while mixing so that
gluten is shortened and makes the product tender.
Example of Shortening
•Oil
•Butter
•Margarine
•Lard
•LEAVENING AGENT
5.Leavening agents
-are gases that cause the dough to rise. In
the presence of moisture, heat, and others,
the leavening agent reacts to produce gas
(often carbon dioxide) that becomes trapped
as bubbles within the dough. When a dough
or batter is baked, it "sets" and the holes left
by the gas bubbles remain. This is what gives
breads, cakes, and
other baked goods to rise and increase in
volume.
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CLASSIFICATION OF LEAVENING AGENT
• Chemical Leavening Agent- is chemical mixtures or compounds that release gases,
usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as
well as cookies.
Example: Baking Soda (Bicarbonate Soda), Baking Powder, Cream of Tartar.
• Biological Leavening Agent- Yeast is a living organism, neither plant nor animal.
Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening
with yeast is a process based on fermentation, the process of converting sugar to
alcohol and to carbon dioxide.
• Example: yeast
• Physical Leavening Agent- there are two types of physical leaveners: air and steam.
•LIQUID INGREDIENTS
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6.Liquid ingredients
provide moisture to rehydrate and activate
the yeast and bring together the flour and
any other dry ingredients to make the
dough. It also improves the formation of
gluten strands during the kneading of
dough.
Example: Milk and water (cheapest
ingredients)
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Types of Milk Used in Baking
fresh milk or whole milk

evaporated milk
condensed milk
skimmed milk
powder or dry milk
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Minor Ingredients in Baking
They are not as important as the major ingredients in baking, but they are essential
in attaining the sensory qualities of baked products. They are used in small quantity
but contribute to the enhancement of flavor and texture of the baked products.
These are the ingredients that add distinction and character to baked goods.
Flavoring
Vanilla
Salt
Spices (cloves, cinnamon, mace, nutmeg)
Wines
Coffee
Chocolate and Cocoa

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Slide Title

The following is a list of baking ingredients and a description of

Types of Milk Used in Baking

fresh milk or whole milk

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