Roles of baking ingredients Fundamentals of Baking
1 Provides structure
2 Absorbs liquid
3 Contributes to flavour
4 Contributes to colour
Functions of flour
5 Adds nutritional value
MAIN FUNCTIONS
Function of Sweeteners ADDITIONAL FUNCTIONS
• Sweetens • Tenderizers • Retains moistness and improves shelf life • Contributes brown colour and a caramelized or baked flavor • Assists in leavening • Provides bulk and substance to fondant and sugar –based confections • Stabilizes whipped egg foams • Provides food for yeast fermentation
• • • • • • •
Adds flavor Reduces iciness and hardness in frozen desserts Provides a source of acid for leavening Prevents microbial growth Adds sheen to icings Promotes spread in cookies Provides energy for the body
Provides tenderness
Provides flakiness in laminated doughs
Main Functions
Assists in leavening Contributes moistness Prevents staling
Contributes flavor
Functions of oils and fats
Contributes colour Provides a fine crumb to baked goods
Adds creaminess to sauces, custards , confections and frozen desserts Conducts heat
Additional functions
Provides bulk and substance to icings and fillings Promotes smoothness in confections Blends flavours and masks off flavours
Acts a release agent Increase the softness and extensibility of doughs Thins out chocolate couvertures and coatings Increase spread in Cookies
Provides structure Aerates
Main functions
Functions of Eggs
Emulsifies Contributes flavor Contributes colour
Adds nutritional value
Prevents staling Adds shine to the surface of baked goods Serves as an edible glue
Additional Promotes smoothness in confections and frozen functions desserts Adds moisture Increase softness in raw dough
Main Functions
Other functions
• Increases crust colour • Delays staling Increases rust softness • Blends flavours and provides richness in flavor • Provides a fine , even crumb to baked goods • Forms a stable foam
• • • • •
Aids in the creaming of shortening Absorbs moisture Aids in the coagulation of egg proteins Provides moisture Adds nutritional value
Functions of milk & milk product
Functions of cocoa and chocolate powder
1
Provide colour
2
Provide Flavour
3
Absorb liquid
4
Provide structure
5
Provide a pleasing mouthfeel
6
Add nutritional Value