Bakery Ingredients and Their Importance

Bakery is one of the most attractive part of the food industry with their shiny presentation and enjoyed by people all around for their smooth taste overall. Each ingredient has its own importance and must be used as per the recipe instruction. Their effective use can only be learned in Professional pastry classes in Delhi which are offered by Chef IBPA the premier institute for learning bakery. In this blog we are going to understand the use of each main ingredient in bakery with a thorough explanation.

Flour

Flour as the main ingredient for dough gives the whole foundation to the bakery product. When combined with other ingredients in a dough shape with water it forms gives rise to gluten which is Protein in the flour. All purpose flour is preferred choice which has low gluten than bread flour and is quite useful while making Cakes, cookies and quick breads.

Fat

This Fat adds the tenderness to the whole finished product by coating to the gluten molecules and holds the whole dough in a collective form. When Sugar is creamed with fat, both of these combine to form a grainy product. Fats can also add specific flavor to the dough. Butter, Shortening, Coconut oil  and animal lard are the most common baking fats used in the industry.

Sugar

Along with taste of sweet, Sugar also is added to give product the brown finishing when it comes out of the oven. It also prevents gluten from forming thus helps in tenderizing the cake. They also have important part in the leavening agent reaction.

Eggs

They are leavening agent while Yolk contributes to tender and light texture. Protein inside the eggs also give support to the structure of the baked goods. Yolks also act as emulsifier that results in smooth finishing with even texture in the baked products.

Liquids

Liquids as Steam during the baking process acts as a leavening agent only and also provides tenderness to the whole product. They can also be used to add flavor to particular taste, aids in gluten bonding, reacts with starch to form a strong albeit light structure.

Salt

Although it is minor values in the whole dough, Salt is used to further strengthen gluten and adds flavor to the whole recipe. While in the yeast recipes this also slow downs the quick rising effect.

Leavening Agents

These are another minor ingredients like Baking Soda & Baking Powder that form CO2 which makes the dough rise by making fat pockets inside the dough. Their quantity must be precise and should be used as per the instructions in the recipe otherwise too much will make bubbles while too less will result in heavy, soggy or damp layers.

With Chef IBPA you will be learning with top chefs of India who will put these comprehensive knowledge and their practical use with effective measures. Their bread baking classes in Delhi

are offered to provide new learners and amateurs to grasp these baking knowledge with unmatchable baking recipes that will mesmerize you with exceptional taste and their presentation.