Ingredients and their uses - bakeinfo - Baking Industry Research Trust (2024)

FAQs

What are the liquid ingredients in baking and their uses? ›

Liquids. Liquids are one of the most important elements used in baking. The liquid used in baking can be water, milk, cream, molasses, honey, vegetable oils, or butter. Liquid is used in baking to provide moisture to the product and to allow the gluten to properly develop.

List the basic ingredients used when baking. Flour, liquid, leavening agents, fat, sweeteners, eggs, and flavoring.

The ingredients used in baking include flour, water, leavening agents (baker's yeast, baking soda, baking powder), shortening (fats, oils), eggs, milk, and sugars. These are all mixed together to create dough or batter, which is then put into a pan or a sheet and heated.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with reduced fat are often tougher because the gluten is more developed.

Flour is the most basic strengthener used in baking.

Trade half the butter with pureed fruit such as mashed bananas, apple butter or prunes (prunes work best with chocolate recipes). Replace half the oil with applesauce. Replace each whole egg with two egg whites or 1/4 cup egg substitute. Replace cream with equal parts of evaporated skim milk.

Leaveners play an important role in determining the texture and structure of baked goods, so using the correct type and amount of leavener for your recipe is essential. There are two basic leaveners you should always have ready in your cupboard: baking soda and baking powder.

What is the primary ingredient of most baked products? ›

Flour is the ingredient on which most baked products are based. Flour is made up of starch, protein, sugar and minerals.

Flour, water, and leavening agents are the ingredients primarily responsible for the characteristic appearance, texture, and flavour of most bakery products. Eggs, milk, salt, shortening, and sugar are effective in modifying these qualities, and various minor ingredients may also be used.

Raw Material & Production process of Bakery Business

The major required raw materials are wheat flour, sugar, eggs and ghee. Other items like milk powder, yeast, salt, assorted fruits, baking powder, caramel colour, vanilla, butter, cream, etc. shall be required in small quantity.