READING MATERIALS

V.2 WEEK 3

BAKING INGREDIENTS
FLOUR- Is finely ground meal obtain by
grinding and milling cereals.

FLOUR is made from:

1. Rye
2. Barley
3. Maize (corn)
4. Rice potatoes
5. Other foods

TYPES OF WHEAT FLOUR

1. Hard Wheat - It has granular texture. 2. Soft Wheat - It is soft, talcum-like
powder that stays lumpy when pressed
between fingers.

PROPERTIES OF FLOUR
1. Color - The darker white color of the flour, the stronger it is.
2. Strength - The capacity of the flour hold air cell which is responsible for the volume of the
baked products.
3. Tolerance - The ability of the flour to undergo kneading and other baking procedures but still
good results prevail.
4. Absorption Capacity - The porosity of the flour depending upon its quality and protein
content.
5. Texture - The weak flour has soft and smooth texture while strong flour has coarser granules.
6. Cohesiveness - the ability to hold it shape when press by hand because the granules stick
together.
7. Weight - The strong flour absorbs more moisture and is heavier and so the weak flour is
lighter.
MARKET FORMS OF FLOUR
1. Wheat Flour - It is obtained from milling the whole wheat kernel including the bran or germ.
2. Pastry Flour - It is also a weak flour but slightly stronger than cake flour with 7- 8% of
protein content. 3. Bread Flour - It has coarser texture and if squeezed into a lump it breaks away
immediately.
4. All-purpose Flour (AFP) - It is formulated to be slightly weaker than bread flour.
5. Cake Flour - It is weak flour and has a very smooth texture , pure white color and low protein
content.
6. Self - rising Flour - It is enriched flour to which baking powder and salt had been added and
uniformly blended.
Liquid
Liquid could be in the form of plain water, milk and fruit juice. Its most important function is to
disperse proteins for gluten development. It binds ingredients altogether.
Uses of Liquid
1. To act as solvent to dry ingredients.
2. To activate yeast.
3. To hydrate flour granules.
4. To help the dough risen.
Kinds of Liquid
1. Water - It is the most important liquid in any baked products.
2. Fruit juice - it gives richer flavor and aroma in any baked products.
3. Milk - it contributes to the texture, flavor, crust, color and nutritive of any baked products.
Categories of Milk Products
1. Fresh Milk - pure cow’s milk
2. Whole milk - contains milk solid , butter fat and water
3. Skim Milk - non-fat milk
4. Creams - with different fat content
5. Cream Cheese - unripened cheese that is soft and creamy with sour flavor
6. Buttermilk- cultured skim milk
7. Evaporated Milk - whole milk about 60% of water removed
8. Condensed Milk - like evaporated milk but has 40% of additional sugar
9. Dried Milk - whole milk in powder form.
Sugar / Sweetening Ingredients:
1. Granulated sugar or refined sugar
2. Confectionary sugar or powdered sugar
3. Brown sugar contains some caramel mineral matter, and moisture.
Effect of Sugar in Baked Products
a. Gives a richer color of the crust
b. Improves flavor, aroma and nutrition
c. Not a softening agent but by developing crust color quickly d. Increases the development of
the dough
MINOR INGREDIENTS IN BAKING
Flavoring in Baking
1. Salt - used for bake product should be cleaned and refined
a. It makes food taste good.
b. It accentuates the flavor of other ingredients
c. It helps in preventing the growth of the bacteria in yeast-leavened dough
d. It removes the flatness of other dough.
2. Flavor - extract from the base fruits and flowers used to add the pleasant odor of baked
product.
3. Cocoa chocolate and coffee - used in baking cake, pies and cookies.
4. Seeds and spices, root crops, fruits and other vegetables are used especially in cakes to
provide variety of flavor and improve the appearance of baked products.
Fats
In the form of solid shortening, margarine or butter; or in the liquid form of oil contributes
tenderness, moistness and a smooth mouth feel to baked goods. Fats enhance the flavors of other
ingredients as well as contribute its own flavor, as in the case of butter.
1. Shortening is 100 percent fat and is solid at room temperature. It is often made of
hydrogenated (solidified by adding hydrogen) vegetable oils, but sometimes contains animal fats.
2. Butter is made from cream and has a fat content of at least 80 percent.
3. Margarine is made from fat or oil that is partially hydrogenated, water, milk, solid and salt.
4. Reduced fat substitute has the liquid in a recipe.
5. Oil is used in some muffin, bread and cakes recipes.
Eggs
Eggs serve many functions in baked goods. They add flavor and color to, contribute to structure,
incorporate air when beaten, provide liquid, fat and protein and emulsify fat with liquid
ingredients. Reducing or omitting egg yolks can result in less tenderness.
Types of Leavening Agents
1.Physical Leaveners - air and water vapor or steam are physical leaveners as well as
manipulation of the flour mixtures such as creaming butter and sugar together.
2. Biological Leaveners - Yeast as tiny one-celled plant that is present all around us. Yeast feeds
on sugars and starches. They change the starch of bread into sugar, which they then digest. As
they do this, they do give off carbon dioxide as a waste product. Yeast is the first and most
important leavening agent. Breads leavened by yeast are called yeast breads. In the early days of
baking, the chief source of yeast was the form that bubbled on top of vats in which ale or beer
was brewing. This liquid yeast was called barn. Today in dry form, it is known as brewer’s yeast.
Commercial yeast in marketed in two forms:
a. Dry or granular - dry yeast is dormant yeast. The yeast is alive but inactive form.
b. Cake compressed or fresh - yeast is in active state in most mixture with starch.
3. Chemical Leavening Agents
a. Baking Soda - Sodium Bicarbonate of Soda, and baking soda, is one and the same. Baking
soda liberates carbon dioxide, but to the process, a residue of washing soda remains in the cake
which imparts a dark color and unpleasant taste to the cake. Some acid ingredients are used to
counter act this, so that lemon juice, vinegar and molasses or honey are used in some recipes
when baking soda is used, as the leavening agent.
b. Baking Powder - is the leavening agent produced by mixing soda and acid salt.
Use of Leavening Agents in Baked products
a. To make baked products light and easy to chew.
b. To facilitate digestion of baked products.
c. To make the baked product more palatable and appetizing.