The Function of

Ingredients in Bakery
Year 8 Food Technology Mrs McQuillan
Products

Bakery Products
The

basic ingredients of baked

products are usually flour, liquid, fat,
sugar, salt, eggs, rising agents and
flavourings.

Each

one of these ingredients has its

own role and function in baked
products.

Different

ingredients affect the

texture . but also how a product
tastes, looks, smells and feels

Flour
Contributes

protein and starch (carbohydrate) to

a baked product. Both substances contribute to
a baked products structure and strength.

Starch

gelatinization is the process by which

starch granules absorb water and swell in size.
The heat of baking causes starch in flour to
absorb liquid and swell. As more liquid is
absorbed by the starch, the batter goes from a
fluid to a solid state, "setting-" the product.

When flour is mixed with liquid in a recipe, an

elastic, stretchy substance called gluten is
formed.

Gluten

traps & holds air bubbles contributed by

the rising agent. During baking, it stretches like
a net to contain expanding air bubbles during
rising. At a certain point in baking, the stretched
flour proteins set, providing structure for bakery
products.

Flour

also contributes protein and sugar for the

Maillard reaction or browning.

What makes flours

different?
Type of flour

Gluten content

Add raising
agent

Plain flour

Low

Wholemeal flour

Low

Self-raising flour

Low

yes

Bread flour

High

Cornflour

low

Fats
Shortening,

margarine, butter (solid fats) or

vegetable oils contribute to the tenderization
of baked products by inhibiting gluten
development and starch gelatinization.
Fats coats the flour proteins to water-proof
them and reduce their contact with the liquid
ingredients in a recipe. This prevents gluten
from forming and contributes to tender
baking.
Fat can help leaven a product to incorporate
air. When solid fats are creamed with
crystalline sugar, tiny air cells are
incorporated into the batter, so the baked
goods will have a fine, aerated texture.
Butter fat contributes flavour to a recipe.
Margarine does not.

Liquid
The

liquid ingredient may be milk, fruit juice,

water and any others. Generally, liquid serves
as a solvent for salt, sugar and other solutes.

It

also assists in the dispersion of fat through

the bulk of the recipe.
Assists in the development of gluten during
mixing and baking
Assists in rising (leavening) during baking
Is

involved in the gelatinization of starch, thus

contributing to structure.

Contributes

to the Maillard browning

reaction.
The amount of liquid determines whether a
dough (less liquid) or batter (more liquid) is
produced.

Sugar
Sweetens

bakery products.

Contributes

texture, body, mouthfeel and

bulk to many processed foods.

Is

important to the creaming process that

incorporates air into batters. The irregular
shape of the sugar crystals helps create air
pockets that contribute to a uniform crumb
structure.

Gives

a brown crust due to the Maillard

reaction.

Sugar

is an effective natural preservative.

It does this by binding water.

Eggs
Contribute

to the structure of a
baked product. They may do this
through their coagulation or setting
properties.

May

also contribute to flavour.

Fat

content in yolk serves as both a

tenderizer and an emulsifier.

Add

colour & nutrients (fat soluble

vitamins, B vitamins) to a recipe.

Salt
Increases

elasticity of gluten and

therefore increases volume.

Sharpens

the flavour of some

foods.
Is

an effective natural
preservative, by making water
unavailable for the growth of
micro-organisms.

Leavening or Rising
agents
Work

by producing gas by
chemical or biological methods

Chemically

gives of CO2 during

baking eg. bicarbonate of soda
(baking soda) an baking powder

Biologically

CO2 from
fermentation of yeast