Major Ingredients in Baking

Major Ingredients in
Baking
I. FLOUR
• Is a finely ground meal obtained by grinding and milling
cereal grains or other root crops.
• Can be made in 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.
TYPES OF FLOUR
• HARD • High in gluten, with 12-14% protein
FLOUR OR content and has strongest gluten strength.
BREAD • Made with hard wheat flour.
FLOUR • The high gluten content causes the bread
to rise and gives its shape and structure.
TYPES OF FLOUR
• ALL • Has 10-11% protein content and
PURPOSE is made from blend of hard and
FLOUR soft wheat flours.
• Also called as “General Purpose
Flour” or “Family Flour”
TYPES OF FLOUR
• SOFT • Comparatively low in gluten and so
FLOUR results in a finer texture.
• Usually made into cake flour which
is the lowest in gluten content and
pastry flour which has slightly more
gluten than cake flour.
TYPES OF FLOUR
• CAKE • Has 7-9% protein content and is
FLOUR made from soft wheat flour.
• It is good for making cakes and
cookies where a tender and
delicate texture is desired.
USES OF FLOUR
1. Provides structure, texture and color to

baked products.
2. Provides nutritive value to baked products.
3. Used as thickening agent.

USES OF FLOUR
4. Used as binder of food.
5. Used as stiffening agent in laundry.

II. 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
•Also known as table sugar
SUGAR or as refined sugar
OR
• WHITE SUGAR
TYPES OF SUGAR
• CONFECTIONE • Granulated sugar that has been
R’S SUGAR OR
POWDERED pulverized. To prevent lumping
SUGAR and caking, about 3% cornstarch
is added.
TYPES OF SUGAR
• BROWN • Contains caramel, mineral water,
SUGAR
and moisture. It also contains a
small amount of molasses. It
comes in three colors.
EFFETCS 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. Increase the volume of the loaf.
6. Serves as food for the yeast.
7. Contributes to moisture content of baked

products, increasing its storing quality.
8. Acts as creaming agent.

III. 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.
III. EGGS
• They represent almost 505 of the total cost of any
baked product, thus considered the baking
ingredient with the highest cost or expense.
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. Eggs washes are brushed on many baked
goods to create a golden shiny top.
6. Egg whites are used to make meringues.

IV. 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.
EXAMPLES OF SHORTENING
1. OIL
• Made from plant products such as corn,
cottonseeds, soybeans, peanuts and other
sources.
• 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%
of fat, 10-15% water and 5% milk solids.
• When used in baking, it contributes flavor and
tenderness.
3. MARGARINE
• Made from hydrogenated vegetable oil.
• It contains 80-85% fat, 10-15% percent water
and 5 % salt.
• The hydrogenation makes oil a solid.
4. LARD
• Made of fat from pork.
• Sometimes used in making pie crust and biscuits
because it gives flakier texture.
5. COCOA BUTTER
• The ivory-colored natural fat of the cocoa beans
extracted during the manufacturing of chocolate
and cocoa butter.
USES OF SHORTENING
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
• Are gases that cause the dough to rise.

CLASSIFICATION OF
LEAVENING AGENTS
1. CHEMICAL LEAVENERS
• Are chemical mixtures or compound that release
gases, usually carbon dioxide.
• Use in quick breads and cakes as well as cookies.
Example of Chemical Leaveners
A. Baking Soda- otherwise known as
bicarbonate of soda or sodium
bicarbonate
-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 to stabilize them and allow
them to reach maximum volume.
2. BIOLOGICAL LEAVENERS
• YEAST-is a living organism, neither plant nor
animal.
-belong to fungus kingdom.
TYPES OF YEAST
1. Dry or granular
2. Compressed or cake type
3. Instant
VI. LIQUID INGREDIENTS
• Provide moisture to rehydrate and activate

the yeast and bring together the flour and
any other dry ingredients to make the dough.
TYPES OF LIQUID INGREDIENTS
1. Water
• It is the cheapest liquid used in
baking.
• Acts as binding agent for any
baked products.
TYPES OF LIQUID INGREDIENTS
2. Milk and Other Dairy Products
• Add a slight flavor to the final baked good
and increase its richness.
• Contribute to the nutritive value of

baked goods.
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
• Increases nutritive value of baked products
• Enhances texture and increases 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.
USES OF MILK IN BAKING
• Enhances flavor
• Extends the shelf life of cake
• Boost crust color

Minor Ingredients in
Baking
• Flavoring
• Vanilla
• Salt
• Spices (cloves, cinnamon, mace, nutmeg)
• Wines
• Coffee
• Chocolate and cocoa

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Major Ingredients in

1. Provides structure, texture and color to

3. Used as thickening agent.

4. Used as binder of food.

5. Used as stiffening agent in laundry.

2. Makes the color of the crust richer

3. Improves nutritive value, flavor and aroma of

4. Makes the bread more tender.

6. Serves as food for the yeast.

7. Contributes to moisture content of baked

8. Acts as creaming agent.

6. Egg whites are used to make meringues.

• Are gases that cause the dough to rise.

B. Baking Powder – is a combination of

• Provide moisture to rehydrate and activate

• Contribute to the nutritive value of

• Enhances texture and increases softness of baked goods

• Acts as a strengthener when mixed with flour because it

• Extends the shelf life of cake

• Boost crust color

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