Liquid

Ingredients used
in Baking
 Objectives
At the end of the discussion, students are
expected to:
1. Enumerate the different liquid of ingredients
used in baking.
2. Determine the different function of the liquid
ingredients to baked products.
3. Give an example of the different kind of oil
and milk.
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Water the most vital liquid ingredient
in many baked goods. In other
baked goods, water helps
provide needed moisture
without affecting the final flavor
of the product. While in bread
making water acts as a binding
agent. 3
Water The right amount of water
helps dissolve the yeast in
bread and encourages it to
become active, and it
combines with flour and the
other dry ingredients to
form a smooth, workable
dough.
4
Milk Milk is a nutrient – rich, white
liquid food produced from the
mammary glands of mammals. In
baking it supplies liquid to the
dough or batter. It adds structure
to a batter so it doesn’t collapse in
the oven. Milk can also give baked
goods their crisp crust.
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 Oil is sometimes used as a
Oil
substitute for butter in recipes,
although it does not have the same
flavor and doesn’t always function
in the same way. Oil adds structure
and moistness to a baked good and
boosts its flavor.
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 Generally, when substituting
Oil
oil for butter
in baked products, you can
use ¾ cup of oil for every
cup of butter. If you want to
retain the consistency of
your dough or batter.

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Eggs Eggs are a binding agent that helps finished
baked goods stick together and rise well.
They also enhance texture and produce a
moister final product. The yolks of eggs add
fat to recipes, resulting in greater flavor.
Because of these varied properties, it can be
difficult to substitute other ingredients for
eggs in a recipe.

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 Sugar and Extracts
Liquid sugars, such as corn syrup,
honey, molasses or maple syrup,
sweeten baked goods and give them
a pleasant flavor. Vanilla extract
and other liquid flavorings can help
enhance and adjust this sweet
flavor.
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Thank you and Have
a good day!
 In a ½ sheet of paper answer the following
questions.
3. Why it is said that, it’s difficult
1. Give 4 examples of the different
to find a substitute on egg in
kinds of oil and milk.
baking?
\
2. How does water become a vital
4. List down animals that produce
ingredient in bread making?
milk. (as many as you can)

  5. What is the main function of

liquid sugar in baking?

 
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