1. LESSON 1. HISTORY OF
BAKING AND ITS BASIC
INGREDIENTS
1.Basic concepts in bread and pastry production.
2.Relevance of the course
3.Career opportunities.
2. HISTORY OF BAKING
Baking is a cooking method using dry heat .
This method could be applied to cooking
different kinds of food products, such as fruits
or meat dishes. In this module, baking refers
to the process of cooking breads, cakes and
pastries.
3. HISTORY OF BAKING
Baking evolved from man’s innovation in the
preparation and cooking of grains. Grains are the
seeds of cereal grasses, such as wheat and rice. When
the grains are pounded and ground, flour is produced.
Flour is the basic ingredient of baked products. Baking
bread could have begun when man learned to pound
or mash grains and with the addition of water to make
a paste.
4. HISTORY OF BAKING
The earliest Biblical record of bread making is during
the time of Abraham (Genesis 14:8) more than 2000
years ago
Years later, the first reference to baking as a profession
occurred during the time of Joseph, when the
Egyptian Pharaoh jailed and later on, hanged his chief
baker for offending him
6. BAKING INGREDIENTS
Baked products are made from essentially the same ingredients – flour, fats, sugar,
eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these
ingredients and preparation methods produce the various general classifications of
baked products we see today.
7. BAKING INGREDIENTS
1. Flour – is the primary
ingredient of most baked
products because it provides
the structure of the product
The kind of flour that is
commonly used in baking
comes from the wheat grain.
8. KINDS OF FLOUR
A. Whole Wheat Flour-Best used in preparing yeast breads like whole wheat
bread
B. Bread Flour-This is the best choice for yeast products like pan de sal, pan/
sliced bread, crusty breads and rolls, and buns.
C. All Purpose Flour- Flour-Best for pie crusts, cookies, muffins, cupcakes,
pancakes and shortened cakes
D. CAKE FLOUR-This flour is excellent for baking fine-textured cakes with
greater volume and is used in some quick breads and cookies.
OTHER KIND OF FLOUR
E. Rice Flour-Can be used as substitute for wheat flour but the quality of the
product may differ.
9. BAKING INGREDIENTS
2. Liquids – Liquid ingredients are
important for hydrating protein, starch
and leavening agents. Liquids
contribute to the moistness and
texture of the products. Liquids also
help in leavening the product because
it turns to steam and expands during
baking.
11. BAKING INGREDIENTS
3. Fat –These may come from animal
or vegetable fats. It can also be in
liquid or solid form. Fats generally
help to tenderize the product and
soften the structure, add moistness
and richness, increase keeping quality,
add flavor, assist in leavening when
used as creaming agents (Gisslen,
2001).
12. BAKING INGREDIENTS
Kinds of fat
a. Butter-Made out of fatty milk protein. It can be salted or unsalted.
b. Margarine -Made from various hydrogenated vegetable or animal
fats, with flavorings emulsifiers, coloring agents and other ingredients
c. Oil-Comes from vegetable, nut or seed sources. It is liquid fat
D.Lard-Comes from the side part of the hog.
G. Shortening-Group of solid fats, usually white and tasteless, and especially
formulated for baking.
13. BAKING INGREDIENTS
4. Sugar - or sweeteners have
differing degrees of
sweetness and come in
various forms from powder to
crystals to syrups
act as creaming agent with
fats, and provide food for
yeast
14. BAKING INGREDIENTS
5. Leavening agents – are responsible for the
production and incorporation of gases during the
baking process
This is what makes baked products rise.
Yeast is a biological leavening agent because it is
a microscopic plant that produces carbon dioxide
gas and alcohol in the process called
fermentation. The released gas during
fermentation produces the leavening action.
Baking soda and baking powder are chemical
leavening agents
15. BAKING INGREDIENTS
Kinds of Leavening Agents
a. Yeast- Fermentation of yeast is important in the formation and stabilization of gluten thus it is
best used for breads and other yeast products.
B. Baking soda-The fast action of chemical leaveners makes them very good to use in muffins,
cakes, cookies, pastries
C. Baking powder- Mixture of baking soda plus an acid to react with it and starch to prevent
lumping
16. BAKING INGREDIENTS
6. Eggs – eggs perform many
functions in the production of
baked products. They come
in various sizes (small,
medium, large, extra large)
and kinds (chicken egg, duck
egg, native egg).
17. BAKING INGREDIENTS
FUNCTIONS AND USE OF EGGS
Protein in eggs contributes to structure.
Emulsifier (blending or combining of substances that are difficult to blend like
and liquid). This contributes to volume and texture.
Leavening when egg whites are beaten, air is trapped in the foam bubbles and
expand during baking.
Shortening due to the fat content of the egg yolk.
Moisture due to the quantity of water in eggs.
Flavor, color, nutritional value.
18. BAKING INGREDIENTS
7. Salt and other flavorings – Salt
enhances the flavors and
sweetness of other ingredients.
Salt slows down yeast
fermentation and strengthens
gluten structure making it more
stretchable.
19. Activity. Categorizing the baking
materials
Direction: Categorize the following
baking ingredients if they are liquid or
solid. Make two columns on your answer
sheet and write on your first column the
solid ingredients and on the other side,
your liquid ingredients.
