Major Ingredients in Baking

MAJOR
INGREDIENTS
IN BAKING
I. FLOUR
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.
However, flour also can be made from many other grasses and non-grain
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
A. Types of Flour
 Flour can be classified as to hard flour or soft flour.

 1. Hard flour or bread flour is high in gluten, with 12-14% protein content, and has strongest
gluten strength.
 2. Bread flour has 12-14% protein content and is made from hard wheat flour.
 The high gluten content causes the bread to rise and gives its shape and structure.
 3. 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.
 4. Soft flour 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. 5. Cake flour has 7-9% protein content and is made
from soft wheat flour. It is good for making cakes and cookies where a tender and delicate
texture
B. Uses of
Flour
1. Provides 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 laundry

C. Storage of Flour
 Most types of flour keep well in a sealed
container in a cool, dry location.
 The original paper packaging used for many
types of flour is good for long term storage as
long as the package has not been opened.
 Once opened, the shelf life decreases. Many
types of flour are now marketed in resealable
plastic bags that increase shelf life.
D. Properties/Characteristics
of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
II. 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.
A. Types of Sugar
1. Regular granulated sugar or white sugar - also
known as table sugar or as refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated

sugar that has been pulverized. To prevent lumping
and caking, about 3% cornstarch is added.
3. Brown sugar - contains caramel, mineral matter and

moisture. It also contains a small amount of molasses.
It comes in three colors
B. Effects of Sugar in
Baking
o improves the
o increases dough o makes the color nutritive value, o makes the bread
development of the crust richer flavor and aroma more tender
of the product
o contributes to
moisture content
o increase the o serves as food o acts as creaming
of baked products,
volume of the loaf for the yeast agent
increasing its
storing quality
III. 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.
They represent almost 50% of the total cost of any baked

product, thus considered the baking ingredient with the highest
cost or expense.
A. Uses of Eggs in
Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as
stabilizer in mixture that inherently wants to separate into its two parts, like oil and water. They
are very important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter,
which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.

5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg
white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

B. Composition of Egg
 1. Mucin - protein which is found in egg whites and
responsible for its gel characteristic.
 2. Ovalbumin - another protein found in egg whites 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 warm tempera
IV. SHORTENING
 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.
A. Examples of
Shortening
 1. Oil – made from plant products such as corn, cottonseeds,
soybeans, peanuts, and other sources. As a rule, you can
substitute oil for melted shortening. Among produced oils, corn
oil and vegetable oils are commonly used in baking. Unless
specified in the recipe, olive oil should not be used in baking.
 2. Butter – made of fatty milk proteins. It contains 80-85 %
fat; 10-15 % water and 5% milk solids. When used in baking, it
contributes flavor and tenderness. Butter remains solid when
refrigerated, but softens to a spreadable consistency at room
temperature, and melts to a thin liquid consistency at 32-35°C
(90-95 °F).
 3. Margarine – made from hydrogenated vegetable oil. It
contains 80-85 percent fat, 10-15 percent water and 5 percent
salt. The hydrogenation process makes oil a solid.
 4. Lard – made of fat from pork. Some people prefer lard to
other fats for making pie crust and biscuits because it gives a
flakier texture. 5. Cocoa Butter – the ivory-colored natural fat of
the cocoa beans extracted during the manufacturing of
chocolate and cocoa powder. It gives chocolate its creamy,
smooth, melt-in-your-mouth texture
B. Uses of Shortening in
Baking
1. Makes bread products tender and
improve flavor.
2. Assist in gas retention giving better

volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture

of baked products. 5. Improve the shelf
life of baked products because of its
moisture.
V. LEAVENING AGENT
 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.
A. Classification of
Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical mixtures or
compounds that release gases, usually carbon dioxide. Chemical leaveners
are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners is.
Baking Soda - otherwise known as bicarbonate of soda, or Sodium

Bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful
leavener that readily reacts as soon as it comes in contact with batter or
dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt
which is a by-product of the wine-making industry. It is used in the whipping
of egg whites to stabilize them and allow them to reach maximum volume
 2. Biological Leaveners. 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.
Types of Yeast
  Dry or granular
  Compressed or cake type
  Instant
VI. LIQUID INGREDIENTS
 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.
The following are some types of the
liquid ingredients used in baking:
 A. Water - It is the cheapest liquid used in baking. It performs vital role

in baking making ingredients rehydrated. The right amount of water
helps dissolve all other ingredients in batter and in dough to form
smooth, workable mixture. In that way, water acts as a binding agent
for any baked products.
 B. Milk and Other Dairy Products Milk and cream, like water, moisten
dough and batters. Unlike water, they add a slight flavor to the final
baked good and increase its richness. Milk and cream also create a
fuller, moister texture in baked goods and help them brown on the
surface. They also contribute to the nutritive value of baked goods.
1. Types of Milk Used in Baking
fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk

2. Uses of Milk in Baking
 • increases nutritive value of baked products

 • enhances texture and increase softness of baked goods
 • acts as a strengthener when mixed with flour, because it
helps in the formation of gluten, which gives a baked item
structure
 • provides moisture and tenderness to baked goods
 • enhances flavor • extends the shelf life of a cake
 •boost crust color
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.
 1. Flavoring
 2. Vanilla
 3. Salt
 4. Spices (cloves, cinnamon, mace, nutmeg)
 5. Wines
 6. Coffee
 7. Chocolate and Cocoa

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MAJOR

 Flour can be classified as to hard flour or soft flour.

3. Used as thickening agent

4. Used as binder of food

5. Used as stiffening agent in laundry

They are the simplest to digest among all

2. Confectioner’s sugar or powdered sugar - granulated

3. Brown sugar - contains caramel, mineral matter and

They represent almost 50% of the total cost of any baked

4. Eggs are used as thickening agent.

6. Egg whites are used to make meringues.

2. Assist in gas retention giving better

3. Prevent the cohesion of gluten.

4. Improve the aroma, color and texture

Examples of chemical leaveners is.

Baking Soda - otherwise known as bicarbonate of soda, or Sodium

b. Baking Powder – is a combination of baking soda and acid salt.

 A. Water - It is the cheapest liquid used in baking. It performs vital role

fresh milk or whole milk

• powder or dry milk

 • increases nutritive value of baked products

 They are not as important as the major

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