Ingredients

Ingredients
4
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

4 Ingredients
Wheat Flour
• Wheat flour is the most important ingredient in the

bakeshop.
• In baked products, wheat flour provides:
• Structure
• Thickening
• Nutritive value

4 Ingredients
Wheat Varieties
• Hard wheats contain greater quantities of the proteins

glutenin and gliadin, and are used to produce strong
flours.
• Strong flours are used to make breads and yeast
products.
• Soft wheats are used to produce weak flours often used
in cakes, cookies, and pastries.

4 Ingredients
Wheat Varieties
The six principal classes of wheat grown in North

America are:
•Hard red winter
•Hard red spring
•Hard white
•Soft white
•Soft red winter
•Durum

4 Ingredients
Composition of Wheat
• Bran is the hard outer covering of

the kernel. It is present in whole
wheat flour and is high in fiber, B
vitamins, fat, protein, and minerals.
• Germ is the part of the kernel that
becomes a new wheat plant if
sprouted. It is high in protein,
vitamins, minerals, and fat.
• Endosperm is the white, starchy
part of the kernel that remains
when the bran and germ are
removed.

4 Ingredients
Flour Grades
• Patent flour

• Clear flour
• Straight flour

Extraction refers to the amount of flour milled from
a given amount of grain. It is expressed as a
percentage of the total amount of grain.

4 Ingredients
Composition of Flour
• Starch: white flour consists of about 68-76%

starch.
• Protein: 6 to 18% of white flour is protein.
Glutenin and gliadin are 80% of that protein.
• Moisture: 11 to 14%
• Gums: pentosans 2 to 3%
• Fats: 1%
• Ash: mineral content of flour 0.3 to 1.5%
• Pigments: carotenoids, orange-yellow.

4 Ingredients
Types of Patent Flour
• Bread flour

• Cake flour
• High gluten flour
• Pastry flour

Bread flour

Cake flour Pastry flour

4 Ingredients
Hand Test for Flour Strength
• Small bakeries keep three white flours on hand.

You should be able to identify them by sight and
touch.

4 Ingredients
Other Wheat Flours
• All purpose flour

• Durum flour
• Self rising flour
• Whole wheat flour
• Bran flour
• Cracked wheat

Whole wheat flour

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Other Flours, Meals, Starches
• Rye

• Corn
• Spelt
• Oats
• Buckwheat
• Soy
• Rice
• Starches
• Cornstarch
• Waxy maize
• Instant

4 Ingredients
Sugars
• Add sweetness and flavor.

• Create tenderness and fineness of texture.
• Give crust color.
• Increase keeping qualities.
• Act as a creaming agent with fats.
• Act as a foaming agent with eggs.
• Provide food for yeast.

4 Ingredients
Sugars
The chemical name for sugar obtained from sugar

cane or sugar beets is sucrose.
•Lactose is the sugar found in milk.
•Maltose is the malt sugar.
•Fructose is the simple sugar found in fruit.

4 Ingredients
Sugars
When a sucrose solution is heated with an acid,

some of the sucrose breaks down into equal parts
of two simple sugars, dextrose, and levulose.
Equal parts of dextrose and levulose is called
invert sugar.

4 Ingredients
Types of Sugars
• Granulated sugars include:

• Regular granulated sugar.
• Very fine sugars called caster sugar.
• Sanding sugars (coarse sugar used for coating).
• Pearl sugar (also called sugar nibs).

4 Ingredients
Types of Sugars
• Powdered sugar or Confectioner’s sugar: ground to a fine powder
and mixed with a small amount of starch to prevent caking.

• Dehydrated fondant: a dried form of fondant icing.
• Brown sugar: contains varying amounts of caramel, molasses, and
other impurities.
• Demerara sugar: a crystalline
brown sugar.
• Non-Nutritive sweeteners-sugar
substitutes.

4 Ingredients
Syrups
Syrups consist of one or more types of sugar dissolved in water.

• Simple syrup: dissolved sucrose in water.
• Molasses: concentrated sugarcane syrup.
• Glucose Corn Syrup: manufactured from cornstarch.
• Honey.
• Malt syrup: extracted from barley.

4 Ingredients
Fats
The major function of fats in baked items are:

• To tenderize gluten.
• To add moistness and richness.
• To increase keeping quality.
• To add flavor.
• To assist in leavening when used as a creaming agent.
• To add flakiness.

4 Ingredients
Fats
• Shortenings: any of a group of solid fats, usually white and tasteless,
that are especially formulated for baking (shortens gluten strands).

• High ratio shortenings: devised for use in making cake batters that
contain a high ratio of sugar.
• High Ratio Liquid Shortenings.
• Butter: Adds flavor and melts in the mouth at body temperature.
• Margarine: manufactured from various
animal and vegetable fats plus
flavoring, emulsifiers, and coloring.
• Oils.
• Lard: rendered fat from hogs.

4 Ingredients
Milk and Milk Products
The functions of milk in baked products are:

• The water content in milk enables gluten development.
• Adds texture.
• Adds flavor.
• Provides crust color.
• Provides keeping quality.
• Provides nutritive value.

4 Ingredients
Eggs
Functions of eggs in baking:

• Structure
• Emulsifying fats and liquids
• Leavening
• Shortening action
• Moisture
• Flavor
• Color
• Nutritive value

Ingredients
Composition of Eggs
4

4 Ingredients
Composition of Eggs
A whole egg consists of:

• Yolk: High in fat and protein, contains iron and
vitamins.
• White: primarily albumin protein.
• Shell: porous and allows egg to lose moisture
and absorb odors and flavors.
• Chalazae: holds yolk in center.
• Membrane.
• Air cell.

4 Ingredients
Market Form of Eggs
• Fresh

Courtesy of USDA.
• Frozen
• Dried

4 Ingredients
Egg Sizes
• One whole egg = 1.67 oz. (47 g)

• One egg white = 1 oz. (28 g)
• One yolk = 0.67 oz. (19 g)
• 9½ whole eggs = 1 lb. (21 whole eggs = 1 kg)
• 16 whites = 1 lb. (36 whites = 1 kg)
• 24 yolks = 1 lb. (53 yolks = 1 kg)

4 Ingredients
Leavening Agents
Leavening is the production or incorporation of

gases in a baked product to increase volume
and to produce shape and texture.

4 Ingredients
Yeasts
• Fermentation is the process by which yeast acts on

sugars and changes them into carbon dioxide.
• Yeast is a living organism. It is sensitive to temperature.

Temperature
34°F (1°C) Inactive (storage temperature)
60°-70°F (15°-20°C) Slow action
70°-90°F (20°-32°C) Best growth (fermentation and proofing
temperatures for bread doughs)

Above 100°F (38°C) Reaction slows
140°F (60°C) Yeast is killed

4 Ingredients
Types of Yeast
• Fresh or compressed yeast: moist and
perishable, and is preferred by professionals.

It must be refrigerated as it only lasts 2 weeks.

• Active dry yeast: a dry, granular form of yeast. It requires
rehydration.
• Instant dry yeast: dry granular form of yeast
but does not require rehydration. Contains
little dead yeast so produces gases much
quicker than active dry yeast.

4 Ingredients
Chemical Leaveners
• Baking Soda (sodium bicarbonate): if moisture and an

acid are present, soda releases carbon dioxide gas.
• Baking Powder: a mixture of baking soda plus one or
more acids.
• Double-acting baking powder has two acids that
release gases with moisture and heat.
• Baking ammonia: a mixture of ammonium carbonate,
ammonium bicarbonate, and ammonium carbamate.

4 Ingredients
Air
• Air is incorporated into all doughs and batters during

mixing.
• The formation of air cells is important even in products
leavened by yeast or baking powder because the air
cells collect and hold the leavening gases.

4 Ingredients
Methods of Incorporating Air
• Creaming: the process of beating fat and sugar together

to incorporate air.
• Foaming: the process of beating eggs, with or without
sugar, to incorporate air.

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Steam
• When water turns to steam, it expands to 1100 times its

original volume.
• Because all baked products contain some moisture,
steam is an important leavening agent.

4 Ingredients
Gelling Agents
• Gelatin is a water-soluble protein extracted from animal

connective tissue.
• Two forms available for bakeshop:
1. Powdered
2. Leaf gelatin, sheet gelatin

4 Ingredients
Gelling Agents
Using gelatin in formulas:

• Soften gelatin in water or other liquid. It absorbs 5 times
its weight in water (blooming).
• Softened gelatin is added to hot ingredients or is heated
with other ingredients until it dissolves.
• The mixture is chilled until it sets.

4 Ingredients
Gelling Agents
Pectin is a vegetable gum that can absorb a great

deal of water and is used for thickening or gelling
liquids.
•Pectin is extracted from fruits and used to thicken or gel
fruit preserves, jams, and jellies.
•In order for pectin to gel, high sugar content and an acid
are necessary.

4 Ingredients
Fruits and Nuts
Nuts commonly used in bakeshop:

Almonds Brazil nuts Cashews Hazelnuts

Macadamia nuts Pecans Pine nuts Pistachios Walnuts

4 Ingredients
Nut Products
• Almond paste

• Kernel paste
• Macaroon paste
• Marzipan
• Praline paste

4 Ingredients
Chocolate and Cocoa
Chocolate and cocoa are derived from cocoa or cacao

beans. The beans are fermented, roasted, and ground,
yielding chocolate liquor, which contains cocoa butter.
•Cocoa is the dry powder that remains after
part of the cocoa butter is removed from the
chocolate liquor.

•Dutch process cocoa is processed with an
alkali to make it darker and more easily dissolved in
liquids.

4 Ingredients
Chocolate and Cocoa
• Unsweetened chocolate is straight chocolate liquor.

• Sweet chocolate is bitter chocolate with the addition of
sugar and cocoa butter.
• Milk chocolate is sweet chocolate to which milk solids
have been added.
• Cocoa Butter is the fat pressed out of the chocolate
liquor.
• White chocolate is made of cocoa butter, sugar, and milk
solids. Technically, it should not be called chocolate
because it does not contain cocoa solids.

4 Ingredients
Chocolate and Cocoa
Cocoa contains starch, which absorbs moisture (drier) in a

batter. When adding cocoa to a formula, use the rule of
thumb:
•Reduce the flour by 3/8 (37.5%) of the weight of cocoa added.

4 Ingredients
Salt, Spices, and Flavorings
Salt:

• Strengthens gluten structure and makes it more
stretchable.
• Inhibits yeast growth.

4 Ingredients
Spices are plant or vegetable substances used to

flavor foods. The most important spices and seeds
in the bakeshop are:
 Allspice  Ginger
 Anise  Mace
 Caraway  Nutmeg
 Cardamom  Poppy seeds
 Cinnamon  Sesame seeds
 Cloves  Zest of lemon and
orange

4 Ingredients
Vanilla is the most important flavoring in the pastry

shop:
•Vanilla beans
•Vanilla extract

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• Extracts are flavorful oils and other substances

dissolved in alcohol.
• Emulsions are flavorful oils mixed with water with
the aid of emulsifiers such as vegetable gums.

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Two categories of flavorings:

• Natural
• Artificial

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Alcohols

• Alcoholic beverages are useful flavoring ingredients in
the pastry shop.
• Sweet alcohols and liqueurs (e.g., cassis, orange).
• Non-sweet alcohols (e.g., rum, cognac).
• Wines (e.g., Marsala, Madeira).

Ingredients

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