BAKING

INGREDIENTS

Chapter 2
 MAJOR BAKING
INGREDIENTS
• 1. FLOUR, GRAINS & STARCHES - provide
bulk and structure to baked goods

• A. White wheat flour - contains 63 to 73% starch

and 7 to 15% protein.
• The rest is moisture, fat, sugar and mineral.
• TYPES OF WHITE
WHEAT FLOUR

• 1. BREAD FLOUR – feels

slightly coarse when rubbed
between the fingers.
• If squeezed into lumps, it falls
apart as soon as the hand is
opened.
• Its color is creamy white.
• 2. CAKE FLOUR – feels smooth and fine.
• It stays in a lump when squeezed in the palm of
the hand.

• Its color is pure white.

• 3. PASTRY FLOUR –
lower in gluten than bread flour but
higher than cake flour. It has the same
creamy white color as bread flour, not
the pure white of cake flour.

• used for cookies, pie pastry, some

sweet yeast doughs, biscuits and
muffins.

• PASTRY FLOUR – feels like cake flour

but has the creamy color of bread flour
• 4. ALL PURPOSE FLOUR – slightly weaker than
the bread flour so it can be used for pastries.
•
• B. WHOLE WHEAT FLOUR -grinding the entire wheat kernel,
including the bran and germ. Has a nutty, sweet flavor and brown flecked color.

C. OATS - they are rolled or crushed into oatmeal, or ground into

fine oat flour.
• D. CORNMEAL- is a meal (coarse flour) ground from dried maize
or American corn. It is a common staple food, and is ground to fine,
medium, and coarse consistencies, but not as fine as wheat flour.[1] In
the United States, very finely ground cornmeal is also referred to as
cornflour

• E. RICE=grass like appearance with a small cluster of kernels at the

top of a long stalk. It is harvested when it turns golden.
• F. CORNSTARCH-used to thicken puddings, pie
fillings and similar products
• 2. SUGARS-DERIVED FROM SUGAR CANE OR SUGAR BEETS.
• > chemical name is SUCROSE.

• Purposes

• 1. to add sweetness and flavor

• 2. to create tenderness and fineness of texture by weakening the
gluten structure.
• 3. To give crust color
• 4. To increase keeping qualities by retaining moisture
• 5. To act as creaming agents with fats.
• A. GRANULATED SUGAR-– all-purpose sugar, crystals
are fine, uniform size suitable for a variety of purpose.
•
• B. BROWN SUGAR– regular refined cane sugar with
some of the molasses returned to it.

• > molasses adds moisture and a distinctive flavor.

• C. SUPERFINE SUGAR- a granulated sugar with a
finer grain.

• - granulated sugar with a small-sized crystal. It

dissolves quickly in liquids and produces light and
tender cakes.
•
d. CONFECTIONER SUGAR
used in icing and glazes and for decorating
baked products.

e. MUSCOVADO SUGAR - refine cane sugar; also called

barbados or moist sugar. It is dark, strongly flavored & very
sticky
• F. DECORATING SUGAR - sugar sprinkled on top of cakes,
cookies, & muffins to add sweetness to a dish and to add color.
g. MOLASSES - is a thick, brown to deep black, honey-like
substance made when cane or beet sugar is processed

h. HONEY – sweet yellow to rich amber colored viscous fluid

produced by bees.
• I. ISOMALT – sugar substitute and sugar alcohol that is
processed from real sugar made from beets.
• Sugar substitute (sugar free & diabetic foods) – does not raise
blood glucose and is safe to use by diabetic patient.
• J. CORN SYRUP – produced
from extracting starch from
corn kernel and treating it
with acid or an enzyme to
develop sweet syrup.
• > a hygroscopic (water
attracting) sweetener, THUS it
keep products moister and
fresher longer.
• > stabilizes product made with
sugar preventing them from
recrystalization.
• K. MAPLE SYRUP –
made from the sap of
sugar maple trees.

• adds flavor to baked

goods, frostings and
pancakes and waffles.
• 3. DAIRY PRODUCTS

• A. MILK & MILK PRODUCTS -

CONTRIBUTES TO THE TEXTURE, FLAVOR,
NUTRITIONAL VALUE, KEEPING QUALITY AND
CRUST COLOR OF BAKED GOODS
•
• B. CREAM-production of fillings and toppings

• C. SOFT AND HARD CHEESES

• D. BUTTER - dairy product made by churning fresh or fermented
cream or milk. It is generally used as a spread and a condiment, as
well as in cooking, such as baking, sauce making, and pan frying.
Butter consists of butterfat, milk proteins and water.

E. EGGS
Eggs are a leavening agent and the yolks add fat for a
tender and light texture.
The yolks also act as an emulsifier for a smooth and
even texture in the finished product.
And the proteins contribute to the structure
of the baked good.
ADD FLAVOR, RICHNESS, MOISTURE, COLOR &
CONTRIBUTE TO RISING.
• 4. FATS - carry flavours and add to a tender
mouth-feel.
• ADD MOISTURE, FLAVOR &
TENDERNESS TO BAKED GOODS

• A. MARGARINE- vegetable fat that is processed

into a spread that can be used in just about every
recipe or application that calls for butter.

• B. SHORTENING- fat that is solid at room

temperature and used to make crumbly pastry
(vegetable fat)

• C. OIL- light, clear and has a mild taste, which

makes it ideal for cooking, fondues, stir-frying, salads
and marinades.

• D. LARD - pig fat used in many cuisines as a

cooking fat or shortening, or as a spread similar to
butter.
• 5. LEAVENERS

• A. YEAST

• To much leavening agent will make the bubbles

too big, then they combine and burst, leading to
a flat cake or bread.

• Too little leavening agent will result in a heavy

product, with soggy or damp layers.
• B. BAKING POWDER –
combines acid & alkaline, used
where their is no additional acidic
ingredients in the batter.
• Use non aluminum based baking
powder to avoid bitter taste.

• C. BAKING SODA – use if

batter or dough contains
ingredients such as yogurt, sour
cream, molasses, honey or citrus
• Also create moist, tender
products because soda reacts
immediately.
• 6. SALT, FLAVORINGS & SPICES

• A. IODIZED SALT
• B. ROCK SALT

• C. EXTRACTS (NATURAL OR ARTIFICIAL) –

almond extract, vanilla extract

• D. HERBS & SPICES (cinnamon, nutmeg, onion,

garlic, chices/spring onion, lavender, rose petals)
• NUTS – provide texture
and flavor to baked goods.

• almonds – seeds of a plum

like fruit native to western
India
• Brazil nuts – cream nuts, are
larger oval shaped seeds of huge
trees that grow wild in the rain
forest of Central and South
America.
• high oil content that gives them a
rich, buttery flavor and a tender
texture.
• CASHEW NUTS –
addition to cookies
and candies

• Chestnuts – true nuts

that must be cooked
before using
• Hazel nuts – true nuts,
flavor goes well with
chocolate and coffee

• Macadamia nuts – small,

round, creamy white nuts
with a sweet, rich flavor and
high fat content, native to
Australia.
• its flavor blend well with
fruit, coconut, and white
and dark chocolate

• Peanuts – ground nuts,

legumes that grow
underground.
• Pecans – flavor is rich and
mapley and appears most
often in breads, sweets
and pastries.

• Pistachios – used in
pastries and confectioners

• Walnuts – relatives of
pecans, used in baked
goods and pressed for an
oil.
• 8. SEEDS

• A. POPPY SEEDS
oilseed obtained from
the opium poppy

• B. SESAME SEEDS
highest oil content of any seed.
With a rich nutty flavor
aflowering plant
in the genus Sesamum

• C. ANISE SEEDS
• Its flavor has some similarities

,
with liquorice, fennel and tarragon
• 9. FRUITS

• A. APPLES
• B. BANANAS
• C. BERRIES
• D. GRAPES
• E. CITRUS FRUITS
• F. MELONS
• G. PEARS
• H. STONE FRUITS
• I. TROPICAL FRUITS
• 10. OTHERS

• A. CHOCOLATE AND COCOA

• B. COFFEE AND TEA

• C. LIQUEURS AND WINES

 • BAKING THE WAY TO GOOD
HEALTH WITH HERBS AND
SPICES
• HERBS – flowers, leaves and sometimes the
stems of a group of aromatic non-woody plants
– it came from the word HERBA means GRASS
– When used in cooking they used to impart FRAGRANT
QUALITIES to the food.
 • HERBS USED IN BREADS

• Basil
• chives
• dill
• lemon grass
• rosemary
• oregano
 • HERBS USED IN PASTRY

• dill
• fennel
• lemon grass
• parsley
• rose
• thyme
• violet
•
• SPICES – aromatic seasoning sourced from
woody or seed-bearing tropical plants and
trees

• - used to enhance the flavors of both

savory and sweet foods and to add color to
dishes
 • SPICES USED IN BREADS
• 1. anise 10. poppy seed
• 2. caraway 11. turmeric
• 3. carrot
• 4. cinnamon
• 5. coriander
• 6. cumin
• 7. garlic
• 8. ginger
• 9. pepper
 • SPICES USED IN PASTRY
• All spice
• anise
• caraway
• shili powder
• cumin
• garlic
• ginger
• nutmeg
• poppy seeds
• saffron
• THE FOLLOWING THE
COMMON HERBS AND
SPICES THAT PROVIDE
HEALTH RETURNS
WHEN USED IN FOOD
 • SMOOTHES UPSET STOMACH AND AIDS
DIGESTION
• 1. Anise
• 2. Basil
• 3. Cardamom
• 4. Cinnamon
• 5. Cumin
• 6. Ginger
• 7. Rosemary
• 8. thyme
 • FRESHENS BREATH
• 1. Anise
• 2. Mint
• 3. Parsley

• SUPPRESSES COUGH AND RELIEVES COLD

• 1. Anise
• 2. Cinnamon
• 3. Cumin
• 4. Garlic
• 5. Ginger
• 6. Mint
• 7. Rosemary
• FIGHTS CANCER
• 1. cumin and turmeric

• PROMOTES CARDIOVASCULAR HEALTH

• 1. Garlic

• STRENGTHENS IMMUNE SYSTEM

• 1. Garlic
• 2. thyme

• STABILIZES BLOOD SUGAR

• 1. Cinnamon
 • FUNCTIONS AS NATURAL ANTI BIOTICS
• 1. Garlic

• BASIL, CINNAMON, ALL SPICE & VANILLA –

sweet flavor profile – control sugar.

• ZEST OF CITRUS – substitute in adding too

much salt
 ABC’ s OF USAGE
• 1. Clean and cut fresh herbs before adding to the food. Remove
any woody and hard parts before using.

• 2. Crush fried herbs and spices to release the flavorful oils.

• 3. Add fresh herbs at the end of cooking ex custards, sauces and
syrups so their flavors will last. This cannot be followed when used
in breads and cakes since all ingredients have to be mixed prior to
baking.

• 4. Use 3 times less the amount of dried herbs compared to fresh

herbs. Drying concentrates flavor.

• 5. Herbs and spices are usually available in dried form. They lose
their aromatic properties during prolonged exposure to air and
storage