Baked goods are created using a variety of ingredients, each one playing an important role in the overall result. From leavening agents to structure builders to flavour enhancers, understanding what each ingredient does and how it affects your baking will help you become a better baker.
Flour
Flour forms the basis of many baked goods. It provides structure and texture to the baked product, as well as helping to bind together all of the other ingredients. Flour is made up of proteins and starches which are transformed during baking by either heat or chemical leavening agents. Types of flour commonly used in baking include wheat, cake, rye, spelt, whole wheat and oat flour.
Leavening Agents
Leavening agents are responsible for the light, airy texture of many baked goods. Common leavening agents used in baking include yeast, baking powder and baking soda.
- Yeast is a living organism that works by releasing carbon dioxide gas as it feeds on sugars and starches in the dough or batter. This gas causes the dough to rise, creating a soft, fluffy texture in the baked product.
- Baking powder is a combination of a chemical leavening (usually baking soda) and an acid-like cream of tartar. When added to wet ingredients, it reacts and forms carbon dioxide gas bubbles that cause the dough or batter to expand.
- Baking soda is also known as bicarbonate of soda or sodium bicarbonate. It is a chemical leavening, releasing carbon dioxide gas when combined with an acid-like cream of tartar and water.
Fats
Fats provide flavour and moisture to baked goods as well as create a soft, tender crumb in the finished product.
Common baking fats include butter, margarine, shortening and lard. Fats also help to trap air during mixing, creating a light texture in the baked good.
Sugar
Sugars add sweetness and flavour to baked goods while also providing tenderness and colour in the finished product.
Common types of sugar used in baking include white sugar, brown sugar, molasses and honey. Sugars also contribute to the leavening of baked goods by adding air bubbles during mixing.
Eggs
Eggs are a key ingredient in many baked goods, providing structure and binding ability as well as moisture.
They help to create a light texture in the finished product, while also providing flavour and colour.
Dairy Products
Dairy products are a common ingredient in baking. Milk, cream and butter add moisture to the baked product, while yoghurt and sour cream can provide tanginess. Cheese adds flavour and texture to certain dishes like bread and scones.
Flavourings
Flavourings such as vanilla extract, almonds, lemon zest or spices add dimension and depth to baked goods. Chocolate, fruits, nuts and spices also add flavour and texture.
Takeaway
Understanding the roles of each ingredient in baking will help you become a better baker. Knowing what flour does, how leavening agents work and what fats, sugars and eggs contribute to the finished product will ensure your baked goods turn out perfect every time.
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