COMMON BAKING INGREDIENTS | BREAD AND PASTRY PRODUCTION

[@ZigZoxy]

Flour: gives the main structure Bread flour=high gluten Cake flour=low gluten Sugar: adds sweetness, and acts as a tenderizer and preservative (growth of yeast, whipping aid and air) Leavening agents: cause expansion, porous structure, taste, texture, color Baking powder=soda+cornstarch Yeast=produces CO2, adds flavor Cream of tartar=stabilizes egg whites Fats: increase volume, adds firmness, soft crumbs Butter=adds flavor Oil=adds no flavor Salt: adds flavor, controls yeast Milk/Dairy: moistens butter, enhances flavor Water: gives chewy, moist, and coarse texture Fruit flavoring and spices: add aroma and flavor Eggs: strengthens mixtures, moisturize fat, and makes products smooth and creamy

[@subikshas6582]

Super explanation 👍👍

[@TLEOnlineHub]

Hi! Thank you and thank you for watching! ❤️

[@supladangmabait]

Ask lang po may pastry ingredients and their uses po kayo?