Fats

Fats: are shortening, butter, or liquid oils that contributes tenderness, moistness, and smoothness to baked goods and incorporates flavor to the dough mixture.

Eggs: serve many functions in baked goods; they add flavor and color, and services as a structure, eggs incorporate air into dough when beaten, and provide tenderness.

Salt: is used to enhance the flavors and sweetness of other ingredients in baked goods. Salt slows yeast fermentation in the dough.

Chemical and Natural Leaveners are:

Baking Soda which produces gas for leavening when combined with an acidic ingredient such as vinegar, lemon juice, or molasses. Quick breads, cookies, cakes, depend on the amount of baking soda added to the batter or dough.

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Baking powder contains baking soda and acid to react with it. Batters made with double acting baking powder will rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked.

Yeast is a living microscopic organism that can be destroyed by heat. When the yeast grows and multiplies it gives off carbon dioxide which causes the dough to rise. Its action is affected by the addition or deletion of other ingredients such as salt and sugar.

Milk helps browning to occur and adds flavor As well as improves the quality of the dough and the volume of the bread.

Sugars and liquid sugars: Sugars come in various forms such as regular granulated sugar, confectioners’ powdered sugar, brown sugar.

Bibliography: Wayne Gisslen Professional cooking sixth edition text book

The functions of ingredients

Helon N. Holliday

Baking & Pastry

LBC 150

Chef instructor: Maria Cavaleri