BAKING INGREDIENTS

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 WHEAT
• Wheat belongs to the Gramineae family
• Botanical name of wheat is Triticum aestivum
• Wheat has the unique elastic protein property
that is due to gluten complex
• This complex provides a matrix for the gases
to form an even and open texture, preferred
for leavened bread

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 Components of wheat kernel

• Wheat germ represents 2-3% by weight of the kernel

• It is rich in protein (25%) and lipid (8-13%)
• It is an important source of vitamin E
• It contains alanine, arginine, asparagine, glycine and
threonine in sufficient amount
• Bran acts as a barrier to protect the grain
• It makes up over 8% of the weight of the kernel
• It comprises water-insoluble fiber that protect grain
and endosperm
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 Cont…
• Aleurone layer covers the endosperm and
part of the embryo
• It is of similar mass to the bran and is
considered by millers as being part of the bran
• Endosperm represents major part (80-85%) of
the kernel
• It consists of an intimate mixture of proteins
and starch

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 Role of wheat in baking
• Wheat proteins play an important role in baking
• Wheat gluten complex is a viscoelastic mixture
containing about equal amounts of glutenins and
gliadins
• Glutenin function is able to form an extensive three-
dimensional network of molecules through disulfide
bonding, hydrogen bonding and hydrophobic
interactions
• Gliadin is also important in this network of reactions
• Dry as well as wet gluten is used to fortify weaker
flours for bread making
• It also increases the protein content of breakfast
cereals and other nutritional products

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 Wheat Flour
• Flour is a powder which is made from grinding cereal
grains, other seeds or roots
• Wheat flour is one of the most important foods in Asia,
European, North American, Middle Eastern and North
African cultures
• It is the defining ingredient in breads and other baked
products
• Wheat flour is called “strong”, if it contains high gluten
contents
• However, it is known as “soft” and “weak” due to the
presence of low gluten contents

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 Wheat flour products
• Wheat flour is used to make
– Bread
– Pasta
– Cakes
– Crackers
• It is also used to make a base for gravy and
sauces

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 Wheat Doughs
• Wheat dough contains proteins that interact with
each other when mixed with water, forming gluten
• It is this elastic gluten framework which stretches to
contain the expanding leavening gases during rising
• The protein content of a flour affects the strength of
a dough
• In yeast breads, dough containing strong gluten
framework is desirable
• However, in cakes, quick breads and pastries, a high
protein containing dough makes a tough product

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 RYE
• Botanical name of rye is Secale cereale
• It is a grass grown extensively as a grain
and as a forage crop
• Rye grain is used for flour, rye bread and
animal fodder
• Rye bread is a widely eaten food in Northern
and Eastern Europe
• It is also used to make the familiar crisp bread

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 Components of Rye
• The main components of cereal grains are the
hull, pericarp, testa, aleurone, endosperm and
the germ
• Rye is, in contrast to wheat, a special grain
because it is mostly consumed as whole grain
flour in breads and other cereal products
• The starchy endosperm constitutes about 80-
85% of the weight of the whole kernel, the
germ 2-3% and the outer layers about 10-15%

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 Cont…
• A rye kernel contains large amounts of
important dietary fiber components combined
with other bioactive compounds
• Rye contains both soluble and insoluble
dietary fibre
• The main dietary fibre component in rye is the
partly soluble arabinoxylan

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 Rye Flour
• Rye flour is different from ordinary wheat
flour
• It contains only small amounts of dough
strengthening proteins, therefore producing
weak dough
• Rye flour has enough gliadin, but not enough
glutenin
• Therefore it has a lower gluten content than
wheat flour
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 Cont…
• It also contains a higher proportion of soluble
fiber
• Rye flour is used in combination with wheat to
produce baked products
• Light rye flour can be successfully substituted
for 40 % of wheat flour in a recipe without
loss of volume
• Medium and dark rye flours should be limited
to 30 and 20 %, respectively, of the total flour
amount

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 Rye Doughs
• Rye doughs are made with less water than
dough from ordinary flour, so they are stiff
and keep their shape
• Moulding, proving and baking also need to be
modified to handle the weak, sticky dough
• As with most grain and meal breads, some
white flour or gluten can be used to improve
the dough strength

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 Rye Breads
• Rye bread is a whole meal bread made from
rye or a mix of rye and wheat flour
• The traditional way of making this bread
includes several proving stages to raise the
acidity and kill the amylase
• This stops the bread being doughy and sticky
• The lower pH of rye breads especially those
made with sour doughs inhibit the microbial
growth and confers a longer shelf life than the
commonly seen wheat breads
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 RICE
• Rice is the seed of the monocot plants
• Botanical name of rice is Oryza sativa
• It is the most important staple food in East and South
Asia, the Middle East, and the West Indies
• It is the grain with the second-highest worldwide
production, after maize
• It is the most important grain with regard to human
nutrition and caloric intake

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 Components of Rice
• Rice kernel or grain is made up of several parts
• The outer protective structures are called the hulls
• The hulls are made up of two parts; the outer is called
the lemma and the inner is the palea
• The small structures labeled "glumes" are rudimentary
structures sometimes called bracts instead of glumes
• This unit is referred to as a spikelet before grain
formation
• By definition a spikelet consists of two glumes and one
or more florets

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 Cont…
• In rice there is a single floret containing the lemma,
palea and grain
• Because rice has no well-developed glumes, the
spikelet and floret are basically the same unit
• Rice is a good source of protein and a staple food in
many parts of the world
• However, it is not a complete protein: it does not
contain all of the essential amino acids in sufficient
amounts for good health

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 Rice Flour
• Rice flour (also rice powder) is a form of flour made from
finely milled rice
• It is distinct from rice starch
• Rice flour may be made from either white rice or brown rice
• To make the flour, the husk of rice or paddy is removed and
raw rice is obtained
• The raw rice is then ground to flour
• Rice flour is a particularly good substitute for wheat flour,
which causes irritation in the digestive systems of those who
are gluten-intolerant
• Rice flour is also used as a thickening agent in recipes that are
refrigerated or frozen since it inhibits liquid separation

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 Rice Flour Uses
• Many dishes are made from rice flour, including rice
noodles and desserts
• Rice flour has historically been used in baby foods
and extruded rice crisps
• It is also being used in cereals, crackers, chips,
snacks, and coating (batter) applications to provide
different textures
• It is used in cereals, chips, and snacks to provide a
crispy texture 
• It is used in coating applications and many of the
clear coatings currently found on French fries 

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