INTRODUCTION

TO BAKING
Baking – is a food cooking
method using prolonged
dry heat acting by
convection.
It normally done in an
oven but may also be done
in hot ashes.
The common baked item
is bread.
 Baking as a process is an
exciting field of cooking to
explore.
A person who prepares baked
goods as a profession is
called baker.
 History of Baking
 Baking flourished in the
Roman Empire.
 In about 300 BC, pastry
cooking became an
occupation for Romans
(known as the pastillarium).
 This became a respected
profession because
pastries were considered
decadent, and Romans
loved festivity and
celebration.
 BAKING in AMERICA

 The baking industry was

brought to America with
Jamestown colonist. In
1604, commercial bakeries
were operating.
 In baking industry saw
little change from Roman
times until the
industrialization period in
the United States in the last
half of 19th century.
 The new improvements in
oven construction and
mixing troughs and also in
products.
 The 19th century bakers
made breads, cakes, pies,
biscuits, cookies, and
crackers.
Baking in the Philippines
 In the early 1960s, the
baking industry in the
Philippines was rated
about the same level as
baking was in the US in the
mid-1800s.
 At present, the baking
business in the Philippines
is a booming occupation.
Bakeries have
mushroomed in almost
every corner in the
country.
 BAKING INGREDIENTS
 The use of quality ingredients
contributes very much to
successful baking.
To be able to produce good
quality baked products, one must
have sufficient knowledge of the
baking ingredients and be familiar
with composition, properties, and
functions.
 FLOUR
• This is the key ingredients in
making breads, cakes,
pastries, cookies, and bakery
products.
 TYPES OF FLOUR
a. Wheat flour – this is most
common type used in bread
making because of its high
protein content.
b. All-purpose flour – this is
also known as general flour.
It is used for almost all
cooking purposes.
c. Cake flour – This also known
as soft flour. It is made from
soft-ground wheat. It is used for
making cakes, cookies, pastries,
and other products like noodles.
d. Pastry flour – this is a white
colored flour and especially
used for commercial pies and
cookies.
e. Whole-wheat flour – This is
made from the complete
wheat kernel. It makes a fuller
flavored, nutritious but denser
load than all-purpose flour.
f. Unbleached flour – This is
also referred to as bread flour.
It is milled from hard wheat
and has higher proportion of
gluten than all purpose flour.
g. Granary flour – This is a
combination of whole wheat,
white, and rye flours mixed
with soft malted grains.
h. Coarse semolina flour –
This coarse, gritty flour is
milled from the endosperm of
durum wheat, which is one of
the hardest varieties of wheat.
i. Brown flour – This flour
contains most of the wheat
grains but has some of the
bran removed. It produces a
lighter loaf than other wheat.
• Eggs are
essential and EGGS
costly
ingredients of
baked products.
• Choose fresh
eggs with
undamaged
shells for
making enriched
dough.
• Eggs have
various roles in
baking.
a. They enrich the flavor of
dough.
b. They are used as leavening
agent.
c. They contribute a lot to the
value of baking products.
d. They give flavor and aroma to
baked products.
e. They provide high nutritional
value.
f. They give yellow color to
dough and other baked
products because of its yolk.
g. They help keep the
freshness of baked products
because of their moisture
content.
• This is a SUGAR
sweet,
soluble,
crystalline,
and organic
compound
classified as
carbohydrate
.
a.Granulated sugar- This is
also known as refined sugar
or table sugar, processed
from sugar cane or sugar
beets syrup.
b.Confectioner’s sugar – This
is used in icings. It contains
about 3% cornstarch which
retards lumping or
crystallization.
c. Brown sugar- This is kind
of sugar that has not been
completely purified. It
contains some caramel,
mineral matter, moisture, and
molasses.
 Sugar has many uses in baked
products
• It gives a richer crust color to
baked products.
• It increases the volume of bread.
• It gives sweetness and flavor to
baked products.
• It serves as creaming agent with
fats and foaming agent with
eggs.
 LEAVENING AGENT
• This is a gas added to produce during
the mixing or heating a batter or cause
dough to rise by creating bubbles that
expand the gluten strand of dough.
• This is not possible without the
presence of liquid, which transforms
the flour and yeast into dough.
• Sugar encourages the dough to rise,
while salt inhibits the process.
 Kinds of Leavening
Agents
1. Yeast – This is the most commonly used
leavening in bread making. It is a living
organism that converts the natural
sugars into flour gases.
Kinds of Yeast
a. Cake Yeast – this is available from the
bakery section of most supermarkets.
- It should be used within 1 to 2 days of
purchase, to ensure its freshness.
- Dissolve it in lukewarm water before
adding to the flour.
b. Dry and Instant Yeast – This is
more concentrated and long-lasting;
it must be used before the expiration
date.
- Active dry yeast in lukewarm water
before adding to the flour.
- Sprinkle instant yeast into the bread
and activate adding liquid.
2. Biological Leavening Agents
a.Baking soda is chemically
known as sodium
bicarbonate. Baking soda
liberates carbon dioxide.
b.Baking powder is produced by
mixing baking soda and acid
salt. Flour or starch is added to
stabilize the mixture and
standardize it such that at least
12% carbon dioxide is released
c. Baking cream is produced by
diluting baking powder with
cornstarch. It leaves an
unpleasant tasting residue in
baked products if used in excess.
d. Ammonium bicarbonate is
used in small amount or quantity
and is limited to some types of
cookies and cream puffs. Slight
excess in its use will result to a
very disagreeable taste and odor.
3. Mechanical Leavening
a. Creaming is a process of beating
sugar crystals and solid fat together
in a mixer.
b. Using a whisk on certain liquids,
notably cream or egg whites can also
create foams through mechanical
actions. This is the method employed
in the making of sponge cakes, where
an egg protein matrix produced by
vigorous whipping provides almost all
structures of finished products.
4. Chemical leavens – when
moistened with liquid, baking powder
and baking soda instantly create air
bubbles, which act as the leaven in a
quick bread batter. This requires the
loaf to be baked immediately.
- Cream of tartar is used in
combination with baking soda. These
leavens are used as the rising agents
in the quick bread recipe.
 SHORTENING
 It is a single fat or oil or a
combination of fats and oils,
which tenderizes the product by
preventing the cohesion of
gluten strands during mixing.
1.Butter – this is made from fatty
protein of milk. It has 80% of fat.
2.Vegetable oil – this is used in
bread making. Peanut, corn, and
soybean oil are the common
sources of this type of shortening,
other than palm and coconut.
3.Vegetable shortening – Also
known as hydrogenated vegetable
oil, this does not contain moisture.
4. Lard – This provides a pleasing
flavor in pastries and pies because
it makes them flaky and tender.
5. Margarine – this is made from
vegetable and animal fat.
6. Cocoa butter – this is used for
confectionary purposes. It is added
to chocolates and icings to give a
finer luster to the chocolates and
increase the tenderness of the
icing or chocolate.
 LIQUID INGREDIENTS
1. Water – This is the cheapest
ingredients in baking. It enhances
the shelf life by providing the proper
moisture that will keep the baking
product fresh longer.
a. Soft water – This is distilled or
rainwater that is relatively free from
minerals. It softens gluten, leading
to sticky dough that tends to flatten
out.
b. Hard water – This is contains
average amount of mineral salts,
produces normal gas and retains
good gas on dough.
C. Alkaline water – This contains
sodium bicarbonate. It dissolves or
weakens the gluten and retards
fermentation.
2. Milk – This is another means to
supply liquid to the dough or
cake mix. It creates a tender
crumb when used in place of
water.
- Milk augments the protein and
mineral content of baked
products.
- Milk is processed commercially
in various way.
a. Homogenized milk has been
forced through very small opening
at high pressures to reduce the size
of the fat particles.
b. Pasteurized milk has been heated
to 140F for 30 minutes and then
quickly cooled to 50F or lower.
c. Condensed milk is heated to allow
part of water to evaporate and 40%
to 55% of sugar may be added.
d. Evaporated milk is heated until
part of its moisture has evaporated.
 Milk increases dough strength,
enables longer fermentation of
dough, improves grain and texture
to baked products, and supplies
nutrients.
It also improves the flavor and
eating quality of baked products.