ingredients needed for baking and its functions

1. ROLE OF RAW
MATERIALS
USED IN THE BAKERY

2. RAW MATERIALS
USED IN THE BAKERY
FLOUR
SUGAR
FATS
EGGS
SALT
LEAVENING AGENT
MOISTENING AGENT
EMULSIFIER

3. FLOUR
 Flour is the most important ingredient in a bakery.
 It is obtained by milling wheat .
 During milling both bran and germ are removed.
 Bran has sharp edges which tend to cut the cell structure of loaf during proving,
there by affecting the volume of bread.
 Germ has more oil which affects the keeping quality of flour.

4. FUNCTION of FLOUR
Act as binding agent
Adds the nutritional value
Builds the structure to the product
Holds the other ingredient together
Back bone of the bakery product
Affects the shelf quality

5. SUGAR
SUGAR IS ONE OF THE MAJOR INGREDIENTS IN THE BAKERY
INDUSTRY. COMMENLY IT IS OBTAINED FRO,M SUGAR CANE
AND BEETS

6. SUGAR TYPES
a) Granulated Sugar : This is the sugar we use normally at home. It contains
99% water soluble carbohydrates and 1% water.
b) Castor Sugar : is a finer form of granulated sugar and is suitable for
creaming in baking.
c) Icing Sugar: It is a very finely powdered white sugar which is used for icing,
glazes, dusting cakes after baking and for almond paste.
d) Brown Sugar : These are the un-refined raw sugars, some having names
that refer to country of origin, e.g. Barbados, Demerara, etc. All brown sugars
confer colour and some flavour. These sugars are ideal for rich cakes.
e) Golden Syrup: This amber coloured syrup is a by-product of sugar refining.
It is used by the baker for ginger cakes and biscuits.

7. f) Honey: It is a thick natura: syrup obtained by bees from the nectar of
flowers. It is used in fresh ginger breads, nuggets etc.
g) Treacle: It is a syrup much darker in colour and with a more pronounced
flavour than golden syrup. It is made by diluting and filtering molasses and
then concentrating. Treacle can be used for ginger goods, dark heavily
fruited cakes and christmas pudding. The treacle replaces some of the sugar
in the mixture.
h) Liquid Glucose/Corn syrup: It is made by boiling starch in water so that it
is gelatinized. A weak acid is added to the gel to get sugar. It is used in cakes
and biscuits and in sugar boiling

8. FUNCTIONS OF SUGAR
Is used as sweetener
Acts as an energy food for yeast activity
Produces CO2 that raise the dough fabric
Retains the moisture
Caramelizes when heated
Gives nutritional value
It will used for decorating purpose
Improves the toasting quality
Gives smooth , soft , white texture grain and crumb
It has mellowing and tenderizing capacity

9. FATS AND OILS
fats and oils appear as creamy or fluid substances.
the main difference between them is melting point
for cake making , the emulsifying ability of fat is
important.
the fat should be plastic in nature

10. FATS AND OILS
Animal fat
• Butter
• Lard
• suet
Vegetable fat
• Margarine
• Pastry fat
• Special cake fat
• oils

11. Animal fats:
Butter:
 Butter has low melting point glycerides components and has unique flavor
 Butter is made by churning ripened milk fat
 creaming should be easy and hold maximum egg without curdling.
Lard:
 It is the fat rendered from fresh, clean, sound, fatty tissues from pigs
 Lard has distinctive natural flavour and odour,
 It is most widely used shortenings for bread, pies, and in cookie dough.
suet :
 This is obtained from oxen
 In its natural form its only use in the bakery is for mincemeat and some puddings.
 The best suet comes from the region of the kidneys.

12. Vegetable fats :
Margarine:
 Margarine is the substitute for butter
 Margarine is made from vegetable oils, chiefly groundnut, cottonseed, soy and palm oils.
Various types of margarine are in use such as the pastry
Oils:
 They are processed from palm, coconut, corn, peanut, sesame, rice bran, soy, safflower,
cotton seed, sunflower, etc.
 These types of fats always stay liquid and never set into a solid form. Lubrication is a
function of oil.
 The liquid oils coat the flour and sugar particles allowing for smooth dough for
easy mixing at short time.
 The coating although retards gluten development it is not as effective as solid, plastic fats

13. FUNCTIONS OF FAT
It provides the nutritional value
Makes the product tender and palatable
Helps retain air during creaming
Gives softness
Improves the taste and shelf life
Gives good flavor and colour
Increase eating quality of the product

14. EGGS
 After flour, eggs are the second structure forming materials used by the baker.
 Both, egg white and yellow are of great importance.
 Egg white whisks easily and makes cakes and pudding lighter.
 During baking it solidifies to lock in the air.
 Egg yolk emulsifies well and is used as a glaze and also in ice-creams and cream desserts.
 An average egg weighs around 45-50 g.
 A fresh egg sinks in water whereas a stale one floats.
 The yolk of the egg should be firm.
 Egg can be stored in the refrigerator for a week or two.

15. FUNCTIONS OF EGG
Have a nutritional value
Act as a binding agent
Improve the product taste
Add flavor
Give softness to the products
Give moisture to the product
During beating, small air cells are
incorporated in the batter

16. Yeast
Yeast is the most important ingredient for
yeast made products

17. Types of yeast
Fresh yeast
• 1. cream yeast
• 2. compressed yeast
Dry yeast
• 1. dry yeast
• 2. instant dry yeast

18. Characteristics of yeast
• Should have pleasant aroma like ripe apple
• Colour will be slight yellowish or cream
• Should be firm springy and moist to touch
• When broken it should be sharp and have clean
fracture without crumbling

19. Functions of yeast
 Production of carbon dioxide:
Carbon dioxide is generated by the yeast as a result of the breakdown of
fermentable sugars in the dough. The evolution of carbon dioxide causes
expansion of the dough as it is trapped within the protein matrix of the dough.
 Causes dough maturation:
This is accomplished by the chemical reaction of yeast produced alcohols and
acids on protein of the flour and by the physical stretching of the protein by
carbon dioxide gas. This results in the light, airy physical structure associated
with yeast leavened products.
 Development of fermentation flavor:
Yeast imparts the characteristic flavor of bread and other yeast leavened
products. During dough fermentation, yeast produce many secondary
metabolites such as ketones, higher alcohols, organic acids, aldehydes and
esters. Some of these, alcohols for example, escape during baking.

20. SALT
 Chemical name of salt is sodium chloride.
 It contains 40% sodium and 60% chlorine.
 Used by the bakers, it confers flavour and also
accentuates other flavours.
 It has a stabilizing effect on gluten and
controls the speed of fermentation in yeast
aerated goods.
 It also helps on retaining moisture

21. FUNCTIONS OF SALT
 Helps control the yeast activity
 Improves the flavor
 Enhance the natural flavor of other ingredients
 Certain cakes have more sugar in the formula, so
salt helps cut down the excessive sweetness
 Improve the WAP
 Controls the production of unwanted acids in
dough

22. LEAVENING AGENTS
 Leavening is the production or incorporation of gases in a
baked products.
 Gases must be retained in the product until the structure is set
 This is done by coagulation of gluten and egg protein and the
gelatinization of starch

23. Methods of leavening
1. Mechanical (by means of air)
By creaming
By beating eggs
2. Chemical (by releasing co2)
Baking soda
Baking powder
3. Biological / natural
4. Vapour pressure

24. Functions
Increases the volume of product
Improve the product by making it tender and lighter
Improves crumb colour, softness, taste and smell
Improves the digestion

25. Moistening agents
Provides moisten to the products is known as
moistening agent
Example - water and milk

26. WATER
Gives moisture to the product
Combines all the dry ingredient together
Builds structure of the bakery product
Controls the consistency of the dough or batter
Helps develop the gluten
Improve the keeping quality

27. Milk
The protein in milk softens
 contributes moisture
 and adds colour and flavour to baked goods
 it gives the dough or batter strength
adds tenderness and flavour
Gives nutritional value

28. Improvers
• We add some materials to maintain standard quality.
That is known as improvers

29. Types of improvers
Chemical improvers
• Potassium bromate
• Ammonium chloride
• Potassium iodide
• Lime water
• Calcium peroxide
• Ascorbic acid
• Lactic acid
Natural improvers
• Milk
• Malt
• Egg
• Fat
• sugar

30. Emulsifier
• Glycerol mono stearate
• Lecithin
• Gel

31. Functions of emulsifier
Improves gluten strength
Improves leavening activity
Improve dough extensibility
Control mold growth
Improve nutritional value
Increase shelf life
Increase fermentation tolerance
Improves slicing quality