INGREDIENTS & FUNCTIONS IN CAKES AND BREAD MAKING

WHEAT FLOUR

most important ingredient in bakeshop

Provide bulk and structure to most of the baker’s
products
-breads, cakes, cookies, pastries
Wheat Varieties
Hard Wheat(strong Flour)
-contain greater quantities of protein called
glutenin and gliadin.
Soft Wheat(Weak Flour)
-with low protein contain
Six Principal Classes
Of Wheat Are Grown In North America:
Protein
content

Hard Red Winter Wheat 10-15%

Hard Red Spring Wheat 12-18%
Hard White Wheat 10-15%
Soft White Wheat 8-11%
Soft Red Winter Wheat 8-11%
Durum Wheat 14-16%
Composition of Wheat
Wheat kernal consists of three main parts

1. Bran
-Hard outer cover of kernal.
-Present in whole wheat
flour as tiny brown flakes.
-High in dietary fiber and
contains B vitamins,fat,
protein,and minerals.
2.Germ
-Part of kernal that become the new wheat
plant if kernal is sprouted.
-High fat contain (Whole wheat flour contain
germ has poor keeping qualities.
-High in nutrients, containing protein, vitamins,
minerals, fat
3.Endosperm

-White, starchy part of kernel that remain when

germ and bran are remove.
-Contain about 68-76% starch and 6-18% protein.
-Contain small amount of moisture, fat, sugar,
mineral, and other components.
Flour Grades
-Different grades of flour come from different portions of
1.Patent Flour
The Endosperm

-from interior of the endosperm, extracted during

the first streams of milling, is considered the
highest grade of flour.

2.Clear Flour
-portion of the endosperm left after the patent
flour has been removed.
-it usually separated into more than one grade.
3.Straight Flour
-made by combining all the streams of milling
process.
-in the other words,it is made from the entire endosperm.
-it contain the darker parts of the grain
-it contain small amount of bran and germ

4.Extraction
-expressed as a percentage of total amount of grain.
EX:if grade flour is described as 60% extraction,this
means it would take 100kg whole grain to produce
60kg of this grade of flour
Composition Of Flour
Starch
Protein
Moisture
Gums
Fats
ASH
Pigments(carotenoids)
Type Of Patent Flour
• Bread flour

-From hard wheat has enough

good quality of gluten to make Bread flour
it ideal for yeast bread.
-Content 11 to 13.5 % protein
• High Gluten Flour

-Flour with an especially high protein

content is sometimes used in hard-crusted
breads and such specialty products as
pizza dough and bagels.
-It is also used to strengthen dough made from flours that
contain little or no gluten.
-14% protein.
• Cake Flour

-A weak or low gluten flour made from soft wheat.

-It has a soft, smooth texture and pure white color.

-Used for cake and other delicate baked goods that

require low gluten content.

-Approximately 8% of protein.
Pastry Flour
-A weak flour or low gluten flour, but it is slightly
stronger than cake flour.
-It has the creamy white color .
-Used for pie dough and some cookies, biscuits and
muffins.
-Content 9% of protein.
Whole Wheat Flour
Made by grinding the entire wheat kernel, including
the germ and bran.
Contain gluten-forming proteins, so it can be used
alone in bread making(Protein contain is typically 12-
13%)
The fat from wheat germ may contribute to the
shorthning action.
-are strengthhened with white flour
-the flavor of 100% whole wheat flours is often
preferred by customers.
OTHER FLOURS, MEALS, AND
STARCHES
• Rye
 Next to white and whole wheat, rye is the most popular flour for
bread making.
 Bread made with 100% rye flour are heavy and dense.

• Corn
 Often used by baker in the form of yellow cornmeal. Available in
grinds from fine to coarse.
 In great Britain, corn is referred to as maize, while word corn simply
means “grain”.

• Oats
 Familiar as breakfast porridge. Rich in protein, oats do not form
 • Buckwheat
Technically not a grain because it is the seed not of
a grass but of a plant with branched stems and
broad, arrow-shaped leaves. Most commonly used
for pancakes and crepes but can also be used in
small quantities in specialty breads and multigrain
products
STARCH USED PRIMARILY TO THICKEN PUDDINGS, PIE FILLINGS AND SIMILAR PRODUCTS.

:
THE MOST IMPORTANT STARCHES IN DESSERT PRODUCTION ARE AS FOLLOWS

Cornstarch
-Is used to thicken cream pies and other that must
hold
-their shape. Products thickened with cornstarch set
up
-almost like gelatin when cooled.
Waxy maize
-Is made from different type of corn.
-It is always manufactured into a form called
modified food starch.
-They do not break down when frozen.
-They are used for products that are to be frozen.
-They are clear when cooked and give a brilliant,
clear appearance to fruit pie filling.
-Waxy maize does not set up firm like cornstarch.
-It is not suitable for cream pie fillings.

Instant starches
-Are precooked or pre-gelatinized so they thicken
cold liquids without further cooking.
-Useful when heat will damage the flavor of the
SWEETENING
• 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.
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.
 GRANULATED SUGARS
Example of granulated sugar

1. Regular granulated sugar.

2. Very fine sugars called caster sugar.
3. Sanding sugars (coarse sugar used for coating).
4. Pearl sugar (also called sugar nibs).

Caster sugar
Pearl sugar
Type 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:
-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.
Sorbitol and glycerine
Humectant is added to sponge products to control and
retain moisture in cakes
Glycerol and sorbitol have the effect of producing a
more tender crumb as levels are increased
Glycerine / glycerol is used about 5-8% of flour weight.
The weight of sorbitol used must be twice that of
glycerine
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.
Fat and oil
FAT
• The major function of fats in baked items are:
1. To tenderize gluten.
2. To add moistness and richness.
3. To increase keeping quality.
4. To add flavor.
5. To assist in leavening when used as a creaming
6. agent.
7. To add flakiness.
oil
1.Shortenings: any of a group of solid fats, usually white and
tasteless,that are especially formulated for baking
(shortens gluten strands).

2.High ratio shortenings: devised for use in making cake batters

that contain a high ratio of sugar.

3.High Ratio Liquid Shortenings.

4.Butter: Adds flavor and melts in the mouth at body temperature.

5.Margarine: manufactured from various animal and vegetable fats

plus flavoring, emulsifiers, and coloring.
6.Oils.
7.Lard: rendered fat from hogs.
Dairy product
 Dairy products are generally defined as foods produced from cow's or domestic
buffalo's milk

Types of dairy products

1. Fresh milk products
2. Fermented milk and cream products
3. Milk products with water removed
4. Fresh cream products
5. cheese
EGGS
Eggs perform the following functions in baking:
Structure
Emulsifying of fats and liquids
Leavening
Shortening action
Moisture
Flavour
Nutritional Value
Colour
How Long Do Eggs Keep?
According to the U.S.D.A, store-bought eggs in the shell
will keep for 3 to 5 weeks in a home refrigerator at 40°
Fahrenheit. (This estimate assumes they have no cracks,
are not kept in the refrigerator door, and have not been
washed by the consumer.) If the eggs are above 40° F for
more than 2 hours, the USDA recommends they be
discarded.
Changes in Quality Over Time
Eggs must be stored in the refrigerator to maintain
Grade A quality. Eggs kept at room temperature
deteriorate as much in a day as they do in a week under
refrigeration.
As an egg ages: The AIR CELL becomes larger. The
YOLK becomes flatter, larger and breaks more easily. The
THICK WHITE becomes thin and watery.
Leavening agents
Leavening is the production or incorporation of gases in
baked product to increase volume and to produce shape
and texture.
Yeast
 Baker’s yeast is of the species Saccharomyces cerevisiae used as a
biological leavening agent in baking bread and bakery products.
 It converts the fermentable sugars present in the dough into carbon
dioxide and ethanol.
 The use of sugar in a bread dough provides food for the growth of
yeasts; however, too much sugar will dehydrate them.
 Yeast growth is inhibited by both salt and sugar, but more so with salt
than sugar.
 Fats such as butter or eggs slow down yeast growth; small amounts of
fat are beneficial for baked bread volume.
 Saccharomyces exiguus (also known as S. minor) is a wild yeast found
on plants, fruits, and grains that is occasionally used for baking.
 They are being propagated in a sourdough starter.
Type of yeast
Active Dried Yeast

Instant Dry Yeast

Fresh Yeast
Active Dried Yeast
available to noncommercial bakers.
It consists of coarse oblong granules of yeast, with live
yeast cells encapsulated in a thick jacket of dry, dead
cells with some growth medium.
Under most conditions, active dry yeast must first be
proofed or rehydrated.
It can be stored at room temperature for a year, or frozen
for more than a decade, which means that it has better
keeping qualities than other forms, but it is generally
considered more sensitive than other forms to thermal
shock when actually used in recipes.
Instant Dry Yeast
similar to active dry yeast, but has smaller granules with higher
percentages of live cells per comparable unit volumes.
It is more perishable than active dry yeast, but also does not
require rehydration, and can usually be added directly to all but
the dried dough.
Instant yeast generally has a small amount of ascorbic acid
added as a preservative.
Some producers provide two or more forms of instant yeast in
their product portfolio; for example, LeSaffre's "SAF Instant
Gold" is designed specifically for doughs with high sugar
contents.
These are more generally known as osmotolerant yeasts.
Fresh Yeast
Also called compressed yeast
It is essentially cream yeast with most of the liquid removed.
It is a soft solid, beige in color, and arguably best known in
the consumer form as small, wrapped cubes of cake yeast.
It is highly perishable; though formerly widely available for
the consumer market, it has become less common in
supermarkets in some countries due to its poor keeping
properties.
It is still widely available for commercial use, and is
somewhat more tolerant of low temperatures than other
forms of commercial yeast.
Chemical Leavening Agents
 Most chemical leavening systems are combinations of acids and bases.
 Nearly all kind of cake products and a good number of biscuits,
muffins, waffles and pizza crusts get their leavening from chemical
reactions between a source of carbon dioxide and a food-grade acid
capable of creating that gas.
 Used as a form of individual components with the baking soda and
selected leavening acids incorporated separately in appropriate ratios
or as prepared baking powders that meet the particular product
requirements.
 Too much baking soda will give cakes a high pH, soapy flavor, darker
color, coarse grain and thick cell walls.
 Too much acid will lighten crumb color and impart sour or tart flavor.
Baking Soda
Is chemical sodium bicarbonate. If moisture and acid
are present soda releases CO2, which leaven the
product.
Baking Powder
Baking powders are mixtures of baking soda plus one
or more acids to reacts with it. They also contain
starch, which prevent lumping and brings the
leavening power down to a standard level.
Two type of baking powder:
Single-acting baking powders
Double-acting baking powders
Baking ammonia
Is a mixture of ammonium carbonate, ammonium
bicarbonate and ammonium carbamate.
Storage of chemical liveners
Must always be kept tightly closed when not in use.
If left open, they can absorb moisture from the air and
lose part of their leavening power.
They must be stored in a cool place, because heat also
causes them to deteriorate
Air and steam
Air cells are vital to optimum leavening performance
in any baked food.
Act as nuclii and capture gases generated by yeast or
chemical leavening systems but also to expand under
the influence of heat to yield attractive crumb
structure and grain.
Steam provides leavening mechanism for baked food.
Water turned into steam and expanded by the heat of
baking. Dough is leavened up by steam.
GELLING AGENTS
Gelatin
-Water-soluble protein extracted from animal
connective tissue.
-powdered
-sheet
Pectin
-Is extracted from fruits and used to thicken fruit
preserves, jam and jellies. Can also be used to make
fruit glazes, because the pectin thickens or sets fruit
juices and purees.
FRUITS
Nearly any kind of fresh fruit can be used in the
production of desserts.

Fruit products available:

Fresh
Dried
Frozen and can
Candied and glace
Processed fruit products
NUTS
Most nuts are available whole, halved or broken or
chopped. Because they are high in oil, all nuts can
become rancid.

Types of nuts:
- Almonds - Brazil nuts
- Cashews - Chestnuts
- Coconut - Hazelnuts
- Macadamia nuts - Pecans
- Peanuts - Pine nuts or pignoli
- Pistachios - Walnuts
NUTS
Nuts products available:
Almond paste
Kernel paste
Macaroon paste
marzipan
 CHOCOLATE AND COCOA
 Chocolate and cocoa are derived from cocoa or cacao beans.
 When the beans are fermented, roasted and ground, the resulting
product is called chocolate liquor, which contains a white or yellowish fat
called cocoa butter.
 Cocoa Is the dry powder that remains after part of the cocoa butter is
removed from chocolate liquor.
 Unsweetened or bitter Chocolate Is straight chocolate liquor. It
contain no sugar and has a strongly bitter taste. Also referred to as block
cocoa or cocoa block.
 Sweet chocolate is bitter chocolate with the addition of sugar and cocoa
butter in various proportions.
 Good quality chocolate products are often called couverture which
means “coating” in French. The chocolate must be prepared by a process
Less expensive chocolate, which have part of the cocoa butter
replaced by other fats easier to handle and don’t require
tempering. These products are sold under name as cookie
coating, cake coating, baking chocolate and coating chocolate.
Milk Chocolate Is sweet chocolate to which milk solids have
been added. Usually used as a coating chocolate and in various
confections.
White Chocolate Consists of cocoa butter, sugar and milk solids.
Used primarily in confectionary. Do not contains cocoa solids.
Cocoa Butter Is the fat pressed out of chocolate liquor when
cocoa is processed.
Starch content of cocoa
Cocoa contains starch, which tends to absorb moisture
in a batter.
SPICES
A plant or vegetable substances used to flavour foods.
Available whole or ground.
The most important spices and seeds in the
bakedshopsare
-Allspice - Anise
-Caraway - Cardamom
-Cinnamon - Cloves
-Ginger - Mace
-Nutmeg - Poppy seeds
-Sesame seeds - Zest of lemon and orange
Vanilla
Is the most important flavouring in the pastry shop.
The source of the flavour is the ripened, partially dried
fruit of a tropical orchid.
Vanilla beans can also be used to flavour items that
are not heated such as whipped cream.
Vanilla extract is made by dissolving the flavouring
elements of vanilla beans in an alcohol solution.
Extract and Emulsions
Extracts are flavourful oils and other substances
dissolved in alcohol. This include vanilla, lemon bitter
almond, cinnamon and coffee.
Emulsions are flavourful oils mixed with water with
the aid of emulsifiers such as vegetable gums. Their
flavour is strong. Lemon and orange are the most
frequently used emulsions.
Alcohols
Various alcoholic beverages are useful flavouring
ingredients in the pastry shop. These sweet alcohols,
often called liqueurs, nonsweet alcohols and wines.
Many liqueurs are fruits flavoured.
SALT
Salt plays a very important role in baking. It is more than
just a seasoning or flavor enhancer. It also has these
function:
1.Salt strengthens gluten structure and make
it more stretchable. Thus, it improves the texture of
breads.
2.Salt inhibits yeasts growth. It is therefore
important for controlling fermentation in bread
doughs and preventing the growth of undesirable wild
yeast.
For these reasons, the quantity of salt in a formula must
be very carefully controlled.
If too much salt is used, fermentation and
proofing are slowed
If not enough salt is used, fermentation
proceeds too rapidly.