Baking ingredients and their roles in preparing the baked products

02-May-2017 | Zion Market Research

Do you know what the baking ingredients do so as to make products delicious and sweet? Baking ingredients are basically used to improve the method of baking by enhancing taste, texture, and flavor. Baking is the method in which the food is baked with the use of extended heat followed by convection and radiation. The extensively used basic baking ingredients consist of flour, yeast, and egg. So, let’s have a glance at the baking ingredients and why are they used.

Baking Powder

Prepared from the cream of starch and tartar, baking powder is a fermenting agent that results in rising of the batter. It has an integral acidic ingredient; hence it removes the need of adding anything else to the batter. It should be added in an optimum amount.


Eggs have a lot to do in baking. They function as a leavening agent as well as a binder. Whole eggs can be used for binding, glazing, flavor, or thickening. Even egg yolks can be used to contribute to flavor & texture, whereas egg whites can be used as a drying agent & for adding stability and moisture.

Baking Soda

Baking soda is nothing but pure sodium bicarbonate and requires to be coupled with an acidic ingredient such as chocolate, yogurt, or honey. Similar to the baking powder, it is a leavening agent. You will make a soapy, coarse cake if you add too much of baking soda.


Flour basically seizes the constituents together in baking. Gluten is developed when the flour protein is mixed with heat and moisture. Diverse kinds of flours have distinct protein levels that are appropriate for several baked goods.


Sugar performs a range of functions, you probably won’t know it does, such as it adds texture by keeping the baked foods moist and soft. It also acts as a leavening in combination with eggs, liquid ingredients, and fat. By the sugar caramelizing, it adds the crunch to the cookies and cakes crusts.

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Salt has few functions in baking such as it preserves the flavor and color of the flour. It also manages the rate of yeast fermentation in bread, whereas, in dough, it strengthens the gluten.

So, now you know why you add these ingredients while baking.

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