Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 5:Other Essential Ingredients Used In Baking

Moistening Agents

An introduction for the importance of liquids in baking has already been explained in Lesson 2. Liquids have several functions in baking. Liquids are necessary in baked foods for hydrating protein, starch and leavening agents. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Liquids induce enzyme activity, help in dispersing non flour ingredients uniformly and dissolve salts. They also contribute moistness to the texture and improve the mouth feel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. Milk contributes water and valuable nutrients to baked foods. It helps browning to occur and adds flavor. Liquids keep bread palatable longer if they are retained in the finished loaf. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread and should not be substituted with with water. Fruit juices may be used as the liquid in a recipe if water is specified. Because fruit juices are acidic, they are probably best used in baked products that have baking soda as an ingredient. But juice in bread baking slows fermentation because of its high sugar which reduces yeasts activity.