NF94-186 Functions of Baking Ingredients (2024)

FAQs

What are the functions of baking ingredients quizlet? ›

Flour provides the structure for the product. The gluten (or protein) in flour, combines to form a web that traps air bubbles. ... Fats and sugars help prevent gluten formation. There is also some simple sugar available in flour and this feeds the yeast.

A functional ingredient is a bioactive compound that can be used in the manufacture of functional food products. What are functional foods? Functional foods and beverages are those that provide an extra health benefit to the consumer beyond basic nutrition.

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.

Baking powder is a mixture of baking soda (sodium hydrogen carbonate) and a mild edible acid such as tartaric acid. On heating, the soda reacts with the acid to produce salt, water and carbon dioxide. The carbon dioxide released is responsible for leavening.

Using high quality ingredients is an essential aspect of cooking and baking, as it can greatly impact the flavor and overall quality of the final product. Whether you are making a simple sandwich or an elaborate cake, the ingredients you use will play a key role in determining the outcome.

Flour lends structure to baked goods, like cakes, biscuits, pastry and bread, with a range in protein content to suit the purpose and desired outcome. Higher-protein flours provide a greater proportion of gluten and a stronger dough for products like bread and the reverse is true for use in cakes and biscuits.

What are the functions of ingredients? ›

Ingredients will have a number of functions in a recipe, such as adding flavour, colour or texture, or performing a particular purpose, e.g. as a thickener or setting agent. Ingredients may also be selected for their nutritional composition or used for traditional or cultural reasons.

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 – The structural backbone, providing gluten. Water – Hydrates the flour and activates gluten. Yeast – Essential for fermentation and leavening . Salt – Enhances flavor and regulates yeast activity.

Combining the dry and wet ingredients puts them to work — the proteins in the flour bond and create gluten, giving the cake its flexibility. Eggs hold the mixture together. Baking powder and baking soda each release carbon dioxide, adding bubbles to the batter, helping it expand.