These are the essential building blocks of your baking pantry. Baked products are made from essentially the same ingredients - flour, fats, sugar, egs, water or milk, and leavening (Gisslen,1995). Each of these essentials below are categorized into; Kind of Ingredients, characteristics, function and use, and the proper storage.
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Flour
Flour
Is the primary ingredient of most baked products because it provides the structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is commonly used in baking comes from the wheat grain. There are various kinds of flour that comes from wheat but these can be generally classified as ‘strong’ or ‘weak’ flour. This classification is based on the amount of protein present in the flour. Flour is mostly starch but the protein content (7 to 14%) is important because it determines the formation of gluten. Gluten determines the shape and texture of the product. Strong flours come from hard wheat and have high protein content (whole wheat and bread flours). These are best used for breads while weak flours from soft wheat with lower protein content (all purpose flour and cake flour) are used in cakes, quick breads, cookies and pies.
Kinds of Flour
a. Whole Wheat Flour
a. Whole Wheat Flour
Comes from wheat grains, contains the whole part of the grain including the bran (outer part or cover of the grain), the endosperm (the fruit), and the germ or the embryo (the inner part of the whole grain).
> Function and Use- Best used in preparing yeast breads like whole wheat bread.
> Proper Storage - Must be stored in an air tight sealed
container in a cool dry place or in the refrigerator.
b. Bread Flour
b. Bread Flour
Has more gluten strength and protein content than all- purpose flour. Bread flour has 12 to 14% protein.
> Function and Use - This is the best choice for yeast
products like pan de sal, pan/sliced bread, crusty breads and rolls, and buns.
> Proper Storage - Several months in a cool, dry
cabinet when stored in a sealed container or if tightly
wrapped, and up to one year in the freezer.
c. All Purpose Flour
c. All Purpose Flour
Is a combination of soft and hard flours. It may be bleached or unbleached. It is one of the most commonly used and readily accessible flour. Protein varies from 8 to 11%.
> Function and Use - Best for pie crusts, cookies, muffins, cupcakes, pancakes and shortened cakes.
> Proper Storage - Can be stored inside the cabinet using an airtight container and be kept for 6-8 months.
d. Cake Flour
d. Cake Flour
Is a fine-textured, soft-wheat flour with high starch content. It has the lowest protein content of 7 to 9%. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture).
> Function and Use -This flour is excellent for baking fine- textured cakes with greater volume and is used in some quick breads and cookies.
> Proper Storage - Store in an air tight container not exceeding for more than 6 months.
Other Kind of Flour
e. Rice Flour
e. Rice Flour
Rice flour is made from finely milled rice. It can be made from either white or brown rice. It has 6.5 to 7% protein but it does not form gluten.
> Function and Use -Can be used as substitute for wheat flour but the quality of the product may differ.
> Proper Storage -Can be stored in a plastic container and must not be stored for a long period of time.
2. Leavening Agents
2. Leavening Agents
Are responsible for the production and incorporation of gases during the baking process. This is what makes baked products rise. There are different kinds of leavening agents. Yeast is a biological leavening agent because it is a microscopic plant that produces carbon dioxide gas and alcohol in the process called fermentation. The released gas during fermentation produces the leavening action. Baking soda and baking powder are chemical leavening agents. These produce gas from the chemical reactions that occur when there is moisture and an acidic ingredient. There are two kinds of leaveners: chemical and biological.
Leaveners may be classified into :
Natural Leavener or air. This incorporates during creaming or mixing and is expanded when the product is heated in the oven. In Angel Food Cake, air is incorporated into the egg whites while whipping
Chemical Leavener. Carbon dioxide gas is the leavened products from the chemical reaction that occurs when mixing baking oda, baking powder or cream of tartar with the other ingredients. They usually used in cakes and cookies.
Biological Leavener or yeast. After reacting with sugar, yeast produces carbon dioxide, a leavening gas. Yeast is used to raise breads, rolls and other goods requirin a lot of dough handling.
Kinds of Leavening Agents
a. Yeast
a. Yeast
Is a biological leavener that works much more slowly than chemical leaveners because it takes time for yeast cells to naturally metabolize and create carbon dioxide. Basic bread bakers can store active dry yeast or instant yeast in their pantries for months. Active dry yeast consists of coarse oblong granules. Instant yeast or rapid-rise yeast has smaller granules and dissolve faster.
> Function and Uses -Fermentation of yeast is important in the formation and stabilization of gluten thus it is best used for breads and other yeast products
> Proper Storage -Yeast must be kept in an airtight container away from heat and light.
b. Baking Soda
b. Baking Soda
Is a alkaline chemical leavener (Sodium bicarbonate), a fine white powder that has a slightly salty and alkaline taste (mapakla) that works when you combine it with acid and heat. Acidic ingredients that activate baking soda include fermented dairy products like buttermilk, sour cream, and yogurt; molasses, brown sugar, cocoa powder (not Dutch-processed), citrus juice, vinegar, or cream of tartar.
> Function and Uses - The fast action of chemical leaveners makes them very good to use in muffins, cakes, cookies, pastries
> Proper Storage - Must be stored in air tight container to maintain freshness.
c. Baking Powder
c. Baking Powder
Mixture of baking soda plus an acid to react with it and starch to prevent lumping. It is available as single-acting or double-acting baking powder. Single-acting baking powder requires only moisture to release gas. Double-acting baking powder release gas in two stages. First, during mixing then completes the reaction with the addition of heat during baking.
> Function and Use - The fast action of chemical leaveners makes them very good to use in muffins, cakes, cookies, pastries
> Proper Storage - Must be stored in air tight container to maintain freshness.
3. Sugar
Or sweeteners have differing degrees of sweetness and come in various forms from powder to crystals to syrups. They generally add sweetness and flavor, create tenderness and fineness of texture (partly by weakening the gluten structure), give color to the crust, increase keeping quality (by retaining moisture), act as creaming agent with fats, and provide food for yeast (Gisslen, 2001).
Kinds of Sugar or Sweetener
a. Granulated or Refined Cane Sugar
Regular white sugar is also called table sugar. Caster sugar has finer granules while sanding sugar has coarser granules than regular white sugar.
> Function and Use - Finer granulations are better for mixing dough and batters because they dissolve relatively quicker. Sanding sugar is good for sprinkles on top of cakes and cookies and for syrups.
> Proper Storage - Must be kept in a plastic sealed container and stored in a dry place.
b. Brown Sugar
Is refined sugar with molasses added. The amount of molasses in the mix accounts for the range of color and flavor in light, medium, and dark brown sugars. Because of its molasses, brown sugar can clump up and even form crystalized lumps. the darker color has more impurities, it contains small amount of glucose and fructose. Contains a little amount of molasses and the natural fibers of the sugar cane.
> Function and Use - Used in place of white sugar when its flavor and color is desired. It also contains a small amount of acid so it can be used with baking soda to provide leavening.
> Proper Storage - Must be kept in a plastic sealed container and stored in a dry place.
c. Confectioner or Powdered Sugar
c. Confectioner or Powdered Sugar
Is ground into ultra-fine particles and combined with starch so it doesn't cake up in its package. And a quick dusting of confectioners' sugar always makes everything a little prettier, too.
> Function and Use - bakers used confectioner's sugar in icings, toppings, cream fillings, dusting.
> Proper Storage - Must be kept in a plastic sealed container and stored in a dry place.
4. Salt and Flavorings
4. Salt and Flavorings
Chemically, salt is sodium chloride. It has a vitreous luster, and its color usually ranges from colorless to white, but occasionally it is red, yellow, or blue. Flavorings can either be produced from extracting the aromatic compounds from foods, or by manufacturing new compounds to excite our taste buds.
> Function and Use - Salt enhances the flavors and sweetness of other ingredients. Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable (Lauterbach and Albrecht, 1994). Other flavorings include vanilla, spices (cinnamon, nutmeg, ginger, etc.) and flavor extracts (banana essence, pandan flavoring, lemon extract).
> Proper Storage - Keep acetophenone in tightly closed containers within a cool and well-ventilated storage building, away from open flames, sparks, and static discharge.
5. Eggs
Eggs perform many functions in the production of baked products. They come in various sizes (small, medium, large, extra large) and kinds (chicken egg, duck egg, native egg)
Kind of Eggs
Fresh White Chicken Eggs
Large and fresh white eggs are the standards for baking. They should be clean, fresh-tasting, free of bad odors, and tastes.
> Functions and Use - Protein in eggs contributes to structure. Emulsifier (blending or combining of substances that are difficult to blend like fats and liquid). This contributes to volume and texture. Leavening when egg whites are beaten, air is trapped in the foam bubbles and expand during baking. Shortening due to the fat content of the egg yolk. Moisture due to the quantity of water in eggs. Flavor, color, nutritional value.
> Proper Storage -Keep shell intact and store in the refrigerator.
6. Liquids
6. Liquids
Liquid ingredients are important for hydrating protein, starch and leavening agents. Liquids contribute to the moistness and texture of the products. Liquids also help in leavening the product because it turns to steam and expands during baking.
Kinds of Liquids
1. Milk and Creams
1. Milk and Creams
Fresh whole milk is the form of milk most commonly referred to in recipes. Evaporated milk is milk with about 60% of water removed. It can be diluted with equal amount of water when used in baking.
> Function and Use - Contributes water, fats, nutrients and flavor.
> Proper Storage - Fresh milk and opened cans of evaporated milk has to be kept refrigerated in an airtight container. Unopened evap milk cans should be stored in a cool, dry place.
2. Juice
2. Juice
Usually fresh fruit juices.
> Function and Use -Adds flavor and color. Best used in recipes with baking soda as leavening
> Proper Storage -Store in an air tight container in the refrigerator.
3. Water
7. Fats
These may come from animal or vegetable fats. It can also be in liquid or solid form. Fats generally help to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents (Gisslen, 2001).
Kinds of Fats
a. Butter
Made out of fatty milk protein. It can be salted or unsalted
> Functions and Use - Good source of flavor and melting quality so these are good for pastries and cakes
> Proper Storage - Butter must be kept well wrapped inside the refrigerator because it melts at room temperature and to maintain its good quality.
b. Margarine
b. Margarine
Made from various hydrogenated vegetable or animal fats, with flavorings emulsifiers, coloring agents, and other ingredients.
> Functions and Use - Baker’s margarine (bar margarine) are very similar in characteristic and function to butter Pastry margarine (in containers) are tougher and more elastic and are used for dough or pastries.
> Proper Storage-Keep well wrapped in the refrigerator. Keep in a tightly closed container in a cool, dry, dark place.
c. Oil
c. Oil
Comes from vegetable, nut or seed sources. It is liquid fat.
> Functions and Use -Spreads to the mixture too thoroughly and can shorten too much so it is not commonly used in cakes but in pie dough and some yeast bread.
> Proper Storage -Keep in a tightly closed container in a cool, dry, dark place.
d. Lard
d. Lard
Comes from the side part of the hog.
> Functions and Use - Are commonly used in making flaky crust for pies.
> Proper Storage -Keep in a tightly closed container in a cool, dry, dark place.
Video Materials
Learning Activity 10 : Let's Bake!
Write your answer in a word (document).
Submit your answer at the Google Drive Link given below
Your output's file name must follow this suggested format: (Monteverde.Dave_OLM_LA1)
Activity 1. Let's Bake!
Direction: Suppose you want to make a cake. List all the ingredients that is needed for the process (from the biggest quantity to the least quantity). Then write the use of each ingredient.
My Cake
Ingredients of my Cake Function of the Ingredient
Activity 2. Categorizing baking Ingredients!
Directions: Determine if the following ingredients are solid or liquid. Make two columns, write solid ingredients in the first column, and liquid ingredients in the second column.
All Purpose Flour Margarine Lard Cake flour
Sugar Vanilla Chocolate Bar Brown Sugar
Salt Baking Soda Condensed Milk Coconut Oil
Baking Powder Water Panutsa Fruit Juice
Confectioner Sugar Butter Almond Flavor Milk
References:
Learning Materials:
https://www.allrecipes.com/article/essential-baking-ingredients/
https://www.thespruceeats.com/baking-ingredient-science-481226
https://ueat.utoronto.ca/baking-ingredients-function/
https://www.foodnetwork.com/recipes/packages/baking-guide/baking-ingredient-guide
Video Materials:
https://www.youtube.com/watch?v=OoCqGDn1Daw&list=PLXwTJ3B8e0VE5cnU2qaiQly3HXQCFNnL0
https://www.youtube.com/watch?v=g2DbJ-lKcE8
https://www.youtube.com/watch?v=LouNnXUmANs&list=PLXwTJ3B8e0VE5cnU2qaiQly3HXQCFNnL0&index=3
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