Function of Ingredients in Baking

1. FUNCTION OF
INGREDIENTS IN BAKING
Prep ared by : Maria Merllan Estrellante Mier

2. THE FUNCTION OF MILK AND
OTHER LIQUIDS IN BAKING
 L i q u i d s a r e l i ke t h e
i g n i t i o n ke y i n b a k i n g . T h e
p r o t e i n s , s t a r c h e s , a n d l e a v e n i n g
a g e n t s i n t h e o t h e r i n g r e d i e n t s
n e e d t o b e h y d r a t e d f o r t h e
c h e m i c a l r e a c t i o n s t o o c c u r,
o t h e r w i s e , t h e y w i l l s i m p l y s i t
t o g e t h e r a s d r y i n g r e d i e n t s i n a
b o w l .
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3. THE FUNCTION OF MILK AND
OTHER LIQUIDS IN BAKING
It is the liquid that a llows the gluten to
fo rm in flo ur, a nd that wa kes the yea st
cells from their hibernation. The
hydratio n o f sta rches a nd pro teins a dds
mo isture to the fina l pro duct, a nd kick -
starts enzymes in the flour that break
down the sta rches into simple suga rs fo r
the yea st to eat.
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4. THE FUNCTION OF MILK AND
OTHER LIQUIDS IN BAKING
 B r e a d t e n d s t o u s e w a t e r fo r l i q u i d ,
w h e r e a s c a ke s u s u a l l y u s e m i l k . T h e s e
a r e n o t h a r d a n d fa s t r u l e s , h o w e v e r, a n d
t h e y a r e o f t e n i n t e r c h a n g e a b l e i n
r e c i p e s .
 T h e y w i l l g i v e a d i f fe r e n t r e s u l t , h o w e v e r
w i t h m i l k a d d i n g a s o f t n e s s t o t h e c r u m b
o f b o t h c a ke s a n d b r e a d . I t a l s o p ro v i d e s
n u t r i t i v e v a l u e i n t h e fo r m o f p ro t e i n a n d
fa t , a n d a s s i s t s i n t h e b ro w n i n g o f c r u s t s .
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5. THE FUNCTION OF MILK AND
OTHER LIQUIDS IN BAKING
W h i t e b r e a d w i l l h a v e a p a r t i c u l a r l y w h i t e
c r u m b i f m i l k i s i n c l u d e d a s p a r t o f t h e l i q u i d .
C a k e s w i l l n o t b e a s r i c h i f m i l k i s n o t u s e d , b u t
w a t e r c a n b e a g o o d a l t e r n a t i v e i n v e g a n b a k i n g .
G e n e r a l l y, m i l k p r o v i d e s b e t t e r f l a v o r a n d
m o u t h f e e l .
L i q u i d a l s o p l a y s a n a d d i t i o n a l r o l e i n t h e r i s i n g
o f b a k e d g o o d s , a s t h e w a t e r t u r n s t o s t e a m i n
t h e o v e n . T h i s h e l p s t o e x p a n d t h e a i r p o c k e t s
c a u s e d b y f e r m e n t a t i o n , g i v i n g g r e a t e r v o l u m e .
I n l a y e r e d p u f f p a s t r i e s t h e s t e a m w i l l b e c a u g h t
b e t w e e n t h e l a y e r s , c a u s i n g t h e m t o p u f f u p
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6. THE FUNCTION OF EGGS IN BAKING
E g g s a r e t h e r e a l m u l t i - t a s ke r o f
t h e g r o u p , p r o v i d i n g f u n c t i o n s
s i m i l a r t o e a c h o f t h e o t h e r
i n g r e d i e n t s h e r e , a l o n g w i t h
s o m e u n i q u e t o t h e m s e l v e s .
T h e y a r e r e a l l y t w o i n g r e d i e n t s
i n o n e , a s t h e e g g w h i t e s a n d
y o l k s h a v e v e r y d i f fe r e n t
p ro p e r t i e s , e a c h p e r fo r m i n g
d i f fe r e n t f u n c t i o n s
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7. THE FUNCTION OF EGGS IN BAKING
 T h e y a r e t h e r e fo r e o f t e n s e p a ra t e d i n
c e r t a i n r e c i p e s i n o r d e r t o t a ke
a d v a n t a g e o f t h e i r i n d i v i d u a l f u n c t i o n s .
 B o t h p a r t s o f t h e e g g c o n t r i b u t e
n u t r i t i v e v a l u e t o a c a ke , t h e w h i t e s
p ro v i d i n g p ro t e i n a n d t h e y o l k s fa t .
B e i n g a b o u t 7 5 % w a t e r, t h e y a l s o
p ro v i d e l i q u i d t o t h e m i x , hy d ra t i n g t h e
o t h e r i n g r e d i e n t s .
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8. THE FUNCTION OF EGGS IN BAKING
U s e d w h o l e , e g g s f u n c t i o n a s a b i n d e r
o f t h e o t h e r i n g r e d i e n t s , h o l d i n g a
c a ke t o g e t h e r. T h e y c a n t h i c ke n
b a tt e rs , a n d b e u s e d a s a g l a z i n g o n
t h e s u r fa c e o f b a ke d g o o d s t o p ro v i d e
a g o l d e n - b ro w n c o l o r.
T h e r e a r e m a ny c o m p l ex p ro t e i n s i n
e g g s , w h i c h u n d e r g o t ra n s fo r m a t i o n s
w h e n t h e y a r e b e a t e n , h e a t e d , o r
o t h e r w i s e m a n i p u l a t e d i n s o m e w ay.
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9. THE FUNCTION OF EGGS IN BAKING
Beating a n eg g inco rpo rates a ir into it,
which ca n then be a dded to a ca ke mix
to make it light and air y. They act as a
leavening a gent, creating structure in
ca ke.
E g gs a re a lso a natura l emulsifier o f
fats a nd liquid, helping them to be
mixed without separating and so
creating a unifo rm structure in the mix
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10. THE FUNCTION OF EGGS IN BAKING
T h e fa t i n e g g y o l k s c o n t r i b u t e f l av o r
t o a c a ke , w h i l e a l s o i m p ro v i n g
t ex t u r e , a s w i t h o t h e r fa t s . E g g w h i t e s
c r e a t e s t r u c t u r e , o f fe r i n g s ta b i l i t y,
a e ra t i o n a n d c o n s e q u e n t l y v o l u m e .
E g g w h i t e s a l o n e c a n b e m a n i p u l a t e d
i n m a ny w ay s t o c r e a t e q u i t e c o m p l ex
s t r u c t u r e s a n d e f fe c t s i n d i f fe r e n t
b a ke d g o o d s .
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11. THE FUNCTION OF LEAVENING
AGENTS IN BAKING
T h e t e r m “ l e a v e n i n g a g e n t ”
r e fe r s t o a n y i n g r e d i e n t t h a t
h e l p s a d o u g h o r b a t t e r t o r i s e . T h e y
p r o d u c e c a r b o n d i o x i d e w h e n t h e y a r e
h e a t e d i n t h e o v e n , w h i c h i s t h e n t r a p p e d i n
t h e s t r u c t u r e o f t h e d o u g h t o f o r m s m a l l
p o c ke t s o f a i r.
T h e s e a r e t h e n b a ke d i n p l a c e a s t h e c a ke
o r l o a f s e t s . T h e s e a g e n t s c a n b e n a t u r a l ,
l i v i n g o r g a n i s m s , o r s y n t h e s i z e d c h e m i c a l s .
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12. THE FUNCTION OF LEAVENING
AGENTS IN BAKING
B a k e r ’s y e a s t i s a l i v i n g m i c r o o r g a n i s m t h a t
b e l o n g s t o t h e k i n g d o m o f f u n g i . T h e p a r t i c u l a r
s t r a i n o f y e a s t u s e d i n b a k i n g i s c a l l e d
s a c c h a r o m y c e s c e r e v i s i a e , a n d h a s b e e n s e l e c t e d
a n d b r e d f o r i t s q u i c k a n d e f f e c t i v e a c t i o n .
I t c a n b e f o u n d i n d r i e d a n d f r e s h f o r m s , w i t h t h e
d r i e d f o r m l a s t i n g m u c h l o n g e r t h a n t h e f r e s h .
Ye a s t i s a c t i v a t e d b y l i q u i d , a n d w o r k s b e s t a t
w a r m e r t e m p e r a t u r e s o f a r o u n d 8 5 - 9 5 ° f ( 3 0 -
3 5 ° c ) . I t f e e d s u p o n t h e s u g a r s i n f l o u r, w h i c h
a r e t h e m s e l v e s b r o k e n d o w n f r o m s t a r c h e s b y
e n z y m e s p r e s e n t i n t h e f l o u r.
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13. THE FUNCTION OF LEAVENING
AGENTS IN BAKING
T h e y e a s t f e r m e n t s t h e s e s u g a r s ,
p r o d u c i n g c a r b o n d i o x i d e ,
a l c o h o l , a n d o t h e r o r g a n i c m o l e c u l e s
a s b y - p r o d u c t s . T h e c a r b o n d i o x i d e i s c a u g h t
i n t h e g l u t e n s t r u c t u r e o f t h e d o u g h , g i v i n g i t
v o l u m e , a n d c o n t r i b u t i n g t o i t s t e x t u r e .
T h e b y - p r o d u c t s o f y e a s t f e r m e n t a t i o n a l s o
p r o d u c e m u c h o f t h e f l a v o r a n d a r o m a i n a
y e a s t e d b a ke d p r o d u c t , a n d t h e l o n g e r t h a t i t
i s a l l o w e d t o f e r m e n t , t h e m o r e c o m p l e x t h e
f l a v o r w i l l b e c o m e .
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14. THE FUNCTION OF LEAVENING
AGENTS IN BAKING
O n c e t h e y e a s t h a s ex h a u s t e d i t s s u p p l y
o f s u ga r h o w e v e r i t w i l l c e a s e t o
p ro d u c e c a r b o n d i ox i d e , a n d s o i t m u s t
b e p l a c e d i n t h e o v e n a t j u s t t h e r i g h t
t i m e t o e n s u r e a g o o d f i n a l r i s e .
T h e s p e e d o f y e a s t fe r m e n ta t i o n c a n b e
c o n t ro l l e d b y t h e a d d i t i o n o f s a l t a n d
s u ga r. B o t h i n g r e d i e n t s d ra w o u t w a t e r
f ro m t h e y e a s t , s l o w i n g t h e m d o w n .
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15. THE FUNCTION OF LEAVENING
AGENTS IN BAKING
D o u g h s t h a t c o n ta i n h i g h l e v e l s o f s a l t
o r s u ga r w i l l t h e r e fo r e n e e d l o n g e r
p ro v i n g t i m e s o r l a r g e r q u a n t i t i e s o r
s p e c i a l s t ra i n s o f y e a s t .
Ye a s t m u l t i p l y v e r y q u i c k l y i n a d o u g h
d u r i n g fe r m e n t a t i o n , r e a c h i n g a p e a k
o n c e a c r i t i c a l a m o u n t o f t h e s u ga r h a s
b e e n ex h a u s t e d . T h e y a r e a l l d e s t ro y e d
i n t h e h e a t o f t h e o v e n d u r i n g b a k i n g ,
b u t t h e i r f l av o r f u l b y - p ro d u c t s r e m a i n .
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16. BAKING SODA
U n l i ke y e a s t , b a k i n g s o d a i s
a c h e m i c a l l e av e n i n g a g e n t
w h i c h i s m o r e u s e d i n c a ke s t h a n i n
b r e a d . I t i s t h e c h e m i c a l s o d i u m
b i c a r b o n a t e , w h i c h p ro d u c e s c a r b o n
d i ox i d e w h e n m i xe d w i t h a n a c i d
i n g r e d i e n t a n d a l i q u i d .
T h i s c a r b o n d i ox i d e t h e n a e ra t e s a
d o u g h o r b a tt e r m u c h l i ke y e a s t d o e s .
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17. BAKING SODA
Re c i p e s w h i c h u s e b a k i n g s o d a a s a
l e a v e n i n g a g e n t w i l l m a ke s u r e t o i n c l u d e
a n a c i d i c i n g r e d i e n t a s w e l l , s u c h a s
l e m o n j u i c e o r v i n e ga r.
T h e r e a c t i o n o c c u r s a s s o o n a s t h e
b a k i n g s o d a c o m e s i n t o c o n t a c t w i t h
l i q u i d , a n d s o i t i s i m p o r t a n t t o b a ke i t
a s s o o n a s p o s s i b l e a f t e r m i x i n g t o
c o n t a i n a s m u c h o f t h e ga s a s p o s s i b l e i n
t h e b a t t e r.
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18. BAKING POWDER
Ba king powder is essent ia lly
a mo re co nvenient fo rm o f
ba king so da a nd is o ften used
in quick bre ads . It combines
so dium bica rbo nate with a n a cidic
ingredient – usua lly crea m o f
tartar – so that all is needed to
sta rt the rea ctio n is the a dditio n
o f a liquid .
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19. BAKING POWDER
To e n s u r e t h a t t h e r e a c t i o n d o e s n o t
o c c u r p r e m a t u re l y i n h u m i d e n v i ro n m e n t s ,
a f i l l e r m a t e r i a l i s a l s o a d d e d t h a t a c t s a s
a m o i s t u r e a b s o r b e n t . T h i s i s u s u a l l y a
fo o d - d e r i v e d s t a r c h s u c h a s p o t a t o s t a r c h .
S u f f i c i e n t b a k i n g p o w d e r o r b a k i n g s o d a
m u s t b e a d d e d i n t o a c a ke o r c o o k i e m i x
t o g i v e i t a n a i r y t ex t u r e . To o m u c h
h o w e v e r c a n l e a d t o t h e f i n a l p ro d u c t
h av i n g a s l i g h t l y b i tt e r f l av o r.
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20. THANK YOU
-Ma’am Lyn-
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