Basic Commodities in Bakery — Flour, Gluten, Raising Agents, Fats, Oils, Sweeteners & Liquids
Food Production · Part 4 · Module 31
Basic Commodities in Bakery — Flour, Gluten, Raising Agents, Fats, Oils, Sweeteners & Liquids
Flour comes from the word “flower” — the best part of the meal. Yeast is killed at 60°C. Rapeseed (Canola) is the healthiest oil. Cake flour has just 7.5% protein. Here is the complete guide to bakery commodities and their functions.
🌾 Flour — The Foundation
Flour comes from the word “Flower” = best part of the meal. Obtained from milling grains and pulses. In bakery, “flour” always means refined flour unless specified as whole wheat. Wheat = member of grass family, botanically named Triticum.
3 commercial wheat species: Triticum vulgare (baker’s flour) · Triticum durum (pasta) · Triticum compactum (club wheat, low gluten). Grain structure: 3 layers — Bran + Germ + Endosperm.
📊 Flour Types & Protein Content
| Flour | Protein % | Key Use |
|---|---|---|
| Whole Wheat (Atta) | 13.3% | Whole wheat bread, rotis, chapati |
| Semolina (Suji) | 12.3% | Pasta, porridge, rava dishes |
| Strong/Hard Flour | 11.8% | Bread, puff pastry, flaky pastry |
| All-Purpose Flour | 10.5% | General baking — blend of flours |
| Soft/Weak Flour | 9.7% | Delicate pastries, biscuits |
| Cake Flour | 7.5% | Sponge cakes, chiffon cakes |
Gluten-free flours: Amaranth · Rice flour · Pulse flour · Chickpea (Besan) · Maize (Masa Harina) · Buckwheat (Kuttu) · Chestnut · Barley · Millet · Soya bean · Sunflower
🫧 Raising Agents (Leavening Agents)
Baking Powder
Single-acting agent — reacts on contact with liquid. Used in cakes, scones, puddings, biscuits. Store in airtight containers (moisture triggers reaction). Cannot be stored once opened in humid conditions.
Bicarbonate of Soda (Baking Soda)
Also: cooking soda. Reacts in presence of acidic medium. Used in biscuits, batters, puddings. Shelf life: ~3 years if stored in cool dry place.
Cream of Tartar
Fine white powder. Extracted from tartaric acid that crystallises in wine casks during grape fermentation. Also called potassium salt. Store in airtight container — absorbs moisture.
Yeast — “Tiny Living Fungus”
Thrives on sweetness, warmth and moisture. Excretes CO₂ (causes bread to rise) + alcohol (adds flavour, evaporates during baking). Two forms: Compressed (fresh) + Active Dry (half the weight = same effect).
Storage: 5°C · Slow action: 15–20°C · Best growth: 20–32°C · Reaction slows: 38°C · Yeast KILLED at 60°C
Storage: 5°C · Slow action: 15–20°C · Best growth: 20–32°C · Reaction slows: 38°C · Yeast KILLED at 60°C
🧈 Fats in Bakery
White Compound Fat
General purpose fat for pastry and enriching bread.
Yellow Fat
Softer consistency. High-grade fat blended with margarine or butter for cakes.
High Ratio Fat
Contains lecithin for increased emulsifying power. Used in high liquid-sugar recipes with special high-ratio cake flour.
Lard
Rendered fat of pigs. Valued for flaky pie crust. Largely replaced by modern shortenings.
Clarified Butter
Water and milk solids removed → more stable, higher smoke point. Properties don’t change during cooking.
Margarine
Emulsion of water + oil. Mainly vegetable oils, sometimes animal + vegetable mix. Saturated by hydrogen addition (increases melting point). Used mainly in pastry work. Gives structure and volume to baked products.
🛢️ Cooking Oils — Smoke Points
| Oil | Smoke Point | Notes |
|---|---|---|
| Corn Oil | 230°C | Best for deep frying |
| Cotton Seed Oil | High | Commonly used in cooking |
| Groundnut (Peanut) Oil | 225°C | Suitable for deep frying |
| Sunflower Oil | High | Made from sunflower seeds |
| Palm Oil | High | Reddish (beta-carotene) — fades when heated |
| Rapeseed (Canola) | High | Healthiest of all cooking oils |
| Olive Oil | 165°C (Low) | Mediterranean. NOT suitable for deep frying. |
🍬 Sweeteners in Bakery
Sugar functions: provides sweetness · alters texture · gives colour · delays egg protein coagulation · promotes aeration · lowers freezing point (ice creams) · delays staleness.
Granulated Sugar
Standard white sugar from sugarcane. Used for whipping eggs, sugar syrups, sabayon.
Castor Sugar (Breakfast Sugar)
Small, evenly graded crystals. Common for tea and coffee.
Icing Sugar
Granulated sugar ground to fine powder + small % corn starch (keeps it free-flowing). Used as icing and garnish.
Demerara Sugar
Dark brown granulated sugar.
Liquid Glucose
From corn slurry by acid hydrolysis. Contains dextrin gum — retards crystallisation of sugar.
Treacle
Leftover of sugarcane refining. Stronger than golden syrup but weaker than molasses.
🎯 UGC NET Key Points — Part 4 Module 31
◆ Flour = from “Flower” = best part of the meal
◆ Triticum vulgare (baker’s flour) · Triticum durum (pasta) · Triticum compactum (low gluten)
◆ Cake flour = 7.5% protein (lowest) · Whole wheat = 13.3% protein (highest)
◆ Yeast: CO₂ causes rise · Alcohol adds flavour (evaporates) · Killed at 60°C
◆ Active dry yeast = half weight of compressed yeast for same effect
◆ Cream of tartar = from tartaric acid in wine casks during grape fermentation
◆ Rapeseed/Canola = healthiest cooking oil
◆ Olive oil = lowest smoke point (165°C) — NOT suitable for deep frying
◆ Corn oil = 230°C smoke point · Groundnut = 225°C
◆ Liquid glucose contains dextrin gum — retards crystallisation of sugar
◆ Icing sugar = granulated sugar + small % corn starch (prevents caking)
◆ Triticum vulgare (baker’s flour) · Triticum durum (pasta) · Triticum compactum (low gluten)
◆ Cake flour = 7.5% protein (lowest) · Whole wheat = 13.3% protein (highest)
◆ Yeast: CO₂ causes rise · Alcohol adds flavour (evaporates) · Killed at 60°C
◆ Active dry yeast = half weight of compressed yeast for same effect
◆ Cream of tartar = from tartaric acid in wine casks during grape fermentation
◆ Rapeseed/Canola = healthiest cooking oil
◆ Olive oil = lowest smoke point (165°C) — NOT suitable for deep frying
◆ Corn oil = 230°C smoke point · Groundnut = 225°C
◆ Liquid glucose contains dextrin gum — retards crystallisation of sugar
◆ Icing sugar = granulated sugar + small % corn starch (prevents caking)