The Different Ingredients

Bakers should learn the different ingredients and their importance in baking.  It's not just following recipes and mixing everything.  Each ingredient has its own role in bread making.  I will be discussing a few important ingredients especially those used in previous recipes posted in this blog.

1. Flour

Flour is one of the major component of a bread and other forms of bakery products. This ingredient provides the shape and structure of a bread with its gluten, or protein.  The combine gluten forms a web that traps air bubbles and sets the shape and size of the bread. Once the bread obtains its complete figure, the starch of the  flour support the structure. Little gluten formation for cakes, biscuits and cookies makes products tough. Shortening and sugar help prevent gluten formation. An all-purpose flour is always a good choice; it has less gluten than bread flour.


2. Shortening

Shortening/Lard/Fat is responsible in  covering gluten molecules so they won't combine easily, thus, contributing to the tenderness of the bread. Shortening contributes to the fluffiness of cakes and muffins. When sugar is creamed with shortening, small packets of air are formed from the sharp edges of the granules interacting with the fat. These packets form a finer grain on cakes. Shortening also provides flavors that adds to a tender mouth-feel.

3. Sugar

Sugar adds sweetness, and responsible to the product's golden brown color when cooked. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar granules cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.

4. Eggs

Eggs serves as a leavening agent.  The egg yolks add fat for a tender and light texture. It also act as an emulsifier for a smooth and even texture of bread. The proteins of an egg contributes to the structure of the bread.

5. Water

Water helps carry flavorings throughout the bread, forms gluten bonds, and reacts with the starch in the protein for a strong but light shape. Water also act as steam during baking, acting as a leavening agent and contributing to the tenderness of the product.

6. Salt

Salt serves as a moderator of bread in contrast with the effect of yeast so that it will not rise too quickly.  It strengthens gluten and enhances flavors.

7. Leavening Agents

Baking soda and baking powder are two ingredients that help breads and other bakery products rise or take its shape.  They form CO2, that is held by fat pockets, gluten and starch. Baking soda and powder are two different ingredients. Too much leavening agent will make the bubbles too big, then they combine and burst, leading to a flat cake or bread. Too little leavening agent will result in a heavy product, with soggy or damp layers.