Preparing high quality baked products

starts with proper selection of

ingredients in accordance with recipe
requirements. In commercial food
production, recipes are standardized to
ensure that the enterprise production
requirements are always met. The
proper selection of ingredients affects
the quality of the finished products.
A bread recipe needs bread flour while a
pastry recipe may need all purpose flour or
cake flour. This should be observed to attain
the desired characteristics of baked cake flour
instead; the amount of gluten needed for
structure of the dinner rolls will not be
achieved. You may produce a small or very
soft textured dinner rolls. It is true that you
can substitute ingredients, however, it is still
best to use the ones stated in the recipe.
• Contributes to the color, flavor and texture
• Contains substances responsible in forming baked
products.
• Creates gliadin and glutenin.
• Gliadin is a very sticky and extensible protein
• Glutenin is an elastic and strong protein.

Gluten is an elastic or rubbery protein that forms the

framework of dough and batter.
• Bread flour
• Contains 12% to 15% of protein
• Ideal for bread-making recipes
• All-purpose flour
• Contains 10% to 13% of protein
• Great for making pastry products.
• Take note that the higher the amount of
protein in flour, the greater moderate amount
of gluten is needed.
Take note that the higher the amount of protein in
flour, the greater moderate amount of gluten is
needed.
• acts as a sweetener
• contributes to the flavor, tenderness, texture,
color, and aroma
• high level of moisture produced by a large
amount of sugar
• too little sugar added results to dry and tough
• Granulated white sugar
• It is a refined sugar in which
molasses have already been
removed. It is the most versatile
sugar because of its appropriateness
in most bread, cake, and pantry
recipes.
• Brown sugar
• It comes from different shades ranging
from brown, bright, medium, to dark. The
color depends on how well it has been
processed. The darker the color, the more
molasses it contains. This type of sugar is
preferably used for making moist and
chewy breads, cakes, and pastries.
• Confectioner’s sugar
• It is also called powdered sugar. It has the
finest texture among the other types of
sugar. It contains about 3% of cornstarch
to prevent it from lumping or caking. It is
commonly used for making frostings,
icings, fillings, sauces, and candles.
• Molasses
• It is a thick and liquid form of sugar. It is
used to make moist and chewy products
better than brown sugar. Be careful when
substituting granulated forms of sugar to
this kind, because it may affect the ratio of
dry and liquid ingredients.
• used to prevent the formation of long, elastic
strands of gluten
• shortens the gluten strands or interferes the
development of long strands
• makes the bakery products tender, rich, and
moist
• Butter
It is more flavorful tasty. It adds a
golden brown color to baked
products.
• Margarine
It is a usual substitute for butter for it is
healthier. Butter and margarine have the same
functions; however, margarine has lesser
flavor ad is cheaper compared with butter.
Dough with margarine dries out easily when
exposed to heat.
• Lard
It is flavorless shortening made of animal fat.
It is commonly used in making breads and
biscuits. Using this type of shortening
produces lighter, fluffier, and tender breads
and flaky biscuits.
• Vegetable oil
It is a liquid fat commonly used in cakes and
quick breads. However, this type of shortening
is not recommended to use for bread-making
because it will be difficult to handle the
dough.
• essential both in cooking and
baking.
• provide protein, fat, moisture, and
flavor
• binds or emulsifies two different
liquid ingredients
• yeast, baking soda, and baking powder
• responsible for doubling the size of the dough
or batter
• produce carbon dioxide allowing the dough or
batter to rise
• Yeast
It is a biological leavening agent commonly
used as bread leavener. When yeasts are
provided with food, moisture, oxygen and warm
environment they grow and ferment.
• Baking soda
It is a chemical leavening agent, which contains
alkali and sodium or potassium. Active acids,
such as honey, molasses, buttermilk, chocolate,
lemon juice or vinegar must be added to the
mixture with baking soda to trigger the
production of carbon dioxide.
• Baking powder
It is a chemical leavening agent, which contains
baking soda, acid, and cornstarch. The
production of carbon dioxide is more controlled
when using baking powder unlike baking soda,
which activates right after mixing with other
ingredients. A mixture with baking powder
requires liquid and heat to be activated.
• is needed in baking
• removes the flatness of taste
• gives accent to flavor.
It is basically hydrate the proteins in flour.
These are also used to form gluten. The
common liquid ingredients in baking are
water, milk, and fruit juice. Each of these
ingredients has its own unique role in the
baking process.