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Functions of Ingredients

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Why do we need to know how each ingredient

functions? To learn how each ingredient contributes to our

success as a chef! To help identify what happened when baked goods

fail! Because the best baked goods depend on a precise

combination of flour ,liquid ,leavening agents,fats,sugars and flavors

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Flour

Makes up the structure of baked products Liquid + flour = GLUTEN. When kneaded, develops

elastic mesh-air bubbles Gluten – an elastic substance formed by the protein in

flour ( strongest in yeast breads) Fats and sugars help prevent gluten formation Most baked good contain all purpose flour

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Sweeteners

1. Adds flavor and tenderness!

2. Aids in browning

3. Holds moisture

4. Prevents gluten from forming

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Sweeteners Granulated

White table sugar made from sugar cane or beets

Molasses By product of the sugar refining process

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•Brown sugar:•Granulated sugar with molasses added

•Corn Syrup:•Mixture of dextrose and water (available in light and dark)

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Salt Strenthens gluten and enhances flavors Controls (slows down) the growth of yeast when

making yeast breads

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Eggs Emulsifies (makes it a smooth and even texture

in the finished product) Binds (keeps batters from separating) Adds flavor, richness, gives tender texture Leavening agent

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Fats & Oils Makes products tender by coating the gluten and

keeping it from overdeveloping. Add richness and flavor Helps brown the crust

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Types of Fats and Oils Solid Shortening

Hydrogenated fat made from vegetable oil Margarine

From hydrogenated vegetable oil Butter

Fat from cream

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Cooking oil is made from plant products such as:

Oils

Soybeans

Cottonseed

Safflower

Corn

Peanuts

Olives…

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Liquids Helps the flour form the structure of baked

products. Helps carry flavorings throughout the product

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Extracts/Flavoring Adds flavors Examples:

Vanilla Almond…

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Leavening Agents To help the baked product rise

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Baking Soda Combines with the acid to form CARBON

DIOXIDE, which when heated expands and the product rises.

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Baking Powder Combination of baking soda and a dry acid. When mixed with a liquid, it gives off CARBON

DIOXIDE

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Yeast Microscopic plant, which reproduces rapidly if

it has: Food (Sugar and flour) Moisture Warmth

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•As yeast grows, it gives off CARBON DIOXIDE. • The carbon dioxide forms bubbles in the dough. •These bubbles make the dough rise.

Yeast continued……

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Resource Food for today textbook