Bread and Pastry Production

1. Ingredients and Techniques
for Baking

2. Let’s taste it!
 Group the students into 3
 Distribute 2 Pan de Sal for each group
 Let them taste
 Let each group distinguish the
ingredients used in making Pan de Sal
 Choose group’s presenter to present the
output
 5 mins to finish the activity

3. Flour
 Gives structure to
baked products.
 Gluten is the protein in
flour which gives
strength and elasticity
to batters and doughs.
 Use the correct type of
flour for baking.
 Not all recipes require
the flour to be sifted.
 How It's Made Flour -
YouTube

4. Types of Flour
 All-purpose flour-
used for all general
baking. Made of a
blend of hard and
soft wheat.
 Unbleached Flour-
flour that has not
been bleached.

5. Types of Flour
 Bread Flour-has more
gluten than all-purpose
flour. Used for making
yeast breads and rolls.
Used in bread machines.
 Cake Flour-has less
gluten that all-purpose
flour. Made from soft
winter wheat. Used for
making cakes and baked
products with delicate
textures. You can
substitute all-purpose
flour for cake flour, use 1
cup minus 2 Tablespoons
of all-purpose flour.

6. Types of Flour
 Instant Blending
Flour-flour that has
been specially
treated to blend
easily with liquids.
Used for sauces and
gravies.
 Whole Wheat Flour-
made by milling the
entire kernel of
wheat. Must be
refrigerated if not
used within a few
weeks.

7. Types of Flour
 Self-Rising Flour-all-
purpose flour with
baking powder and salt
added. You can
substitute self-rising
flour in recipes that have
all-purpose flour, baking
powder and salt. If you
do not have self-rising
flour, you can substitute
the following:For each
cup of self-rising flour
use 1 cup all-purpose
flour, 1 ½ tsp. Baking
powder and ½ tsp. Salt.

8. FLOUR
 a finely ground meal
obtained by grinding and
milling cereal grains or other
root crops. It is most
commonly made from wheat
and when the word “flour” is
used without qualification, it
is usually implies wheat
flour.
 Bread Flour is considered as
Hard Flour
 All-purpose Flour is made of
hard and soft flour, also
called as a “family flour” or
general purpose flour.
 Soft Flour – comparatively
low in gluten and so result in
finer texture.
 Cake flour is considered as
soft flour.

9. Uses of Flour
1. Provides structure, texture and color to baked products.
2. Provides nutritive value to baked products.
3. Used as thickening agent
4. Used as a binder of food
5. Used as stiffering agent in laundry.

10. Characteristics of Flour
 Whitish color
 Tolerance
 Strength
 Uniformity‘
 High absorption
 SUGAR - is a sweet,
soluble organic compound
that belongs to the
carbohydrate group of
food. They are simplest to
digest among all
carbohydrates.

11. Types of Sugar
 Regular granulated sugar or white sugar –
also known as table sugar or refined sugar.
 Confectioner’s sugar or powdered sugar –
granulated sugar that has been pulverized. To
prevent lumping and caking, about 3%
cornstarch is added.
 Brown Sugar – contains caramel, mineral
matter and moisture. It also contains a small
amount of molasses. It comes in three colors.

12. Effects of Sugar in Baking
 Increases dough development
 Makes the color of the crust richer
 Improves nutritive value, flavor and aroma of the product
 Makes the bread more tender
 Increase the volume of the loaf
 Serves as food for the yeast
 Contributes to moisture content of baked products,
increasing its storing quality.
 Acts as creaming agent.

13. EGGS
 Considered as complete protein, containing all the
essential amino acids human use to build other proteins
needed by the body. Both the yolk and the egg white
contain protein, so whole eggs or their separated
components may be used to set liquids.
 Represent almost 50% of the total cost of any baked
products.

14. Uses of eggs in baking
 Egg, as well as the flour, are the structural ingredients in baking.
 Provide leavening; add color, texture, flavor and richness to the batter;
and the act as stabilizer, in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping
to bind all the other ingredients together.
 Beaten eggs are used as leavening agents as they incorporate air into
the batter, which will expand in the oven and cause the cake to rise,
 Eggs are used as thickening agent,
 Egg washes are brushed on may baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
 Egg whites are used to make meringues.

15. Leavening Agents
 Leavening Agents produce gases in batters
and doughs that make baked products rise.
 There are several types of leavening agents:
 Air
 Steam
 Chemical Leavening Agents
 Yeast

16. Air
 Air is trapped in
mixtures during
beating and stirring.
 Some products are
leavened totally by
air.
 Example: Angel
Food Cake

17. Steam
 Steam is produced in
products that contain a
high water content.
 The high temperatures
used in baking will
cause steam
 Some products are
leavened by steam
 Example- Cream Puffs

18. Chemical Leavening Agents
 Baking Soda
 Should be used with an
acidic ingredient.
 Buttermilk
 Molasses
 Brown Sugar
 Vinegar
 Honey
 Applesauce
 Citrus Juice

19. Chemical Leavening Agents
 Baking Powder
 Contains a dry acid,
baking soda and
cornstarch.
 Most are double-
acting. They release
carbon dioxide when
they are moistened
and some when they
are heated.

20. Yeast
 Yeast
 A microscopic,
single-celled plant
that produces carbon
dioxide gas as it
grows. It needs
food, liquid, and
warm temperatures
to grow.
 Examples: Pizza,
Doughnuts,
Cinnamon Rolls.

21. Liquids
 Hydrate the protein and
starch in the flour.
 Moisten ingredients
 Serve as leavening
when they are
converted to steam
during baking.
 Examples:
 Water, milk, buttermilk,
fruit juices.

22. Fats
 Help make baked
products tender –
tenderizes the gluten.
 Coats the flour
particles.
 Helps trap air which
aids in leavening.
 Examples-oil,
shortening, butter,
margarine.

23. Eggs
 Helps incorporate air
into baked products
when you beat them.
 Add color and
contributes structure.
 Helps give dough
elasticity and
structure.

24. Sweeteners
 Gives sweetness to baked products.
 Helps tenderize and helps the crust to
brown.
 In yeast breads, serves as food for the
yeast.
 Examples-sugar, brown sugar, honey,
molasses, corn syrup, confectioner’s
sugar (powdered sugar)

25. Salt
 Adds flavor to many
baked products.
 Regulates the action
of yeast in baked
products.

26. Other Ingredients
 Flavorings are not essential ingredients
but they help make baked products
special.
 Spices
 Extracts
 Nuts
 Fruits

27. Video Presentation
 Intro to Understanding Baking
Ingredients - Fluffnpuff Pastry
Baking Basics.mp4
 HOW TO MAKE PANDESAL.mp4

28. Group Activity!
The class will be group into 3, each group will be given
a picture of bread, and they will identify those
ingredients in the picture.
1. Dinner Roll
2. Banana Muffin
3. Buttermilk nut bread

29. Conduct individual activity:
 How can you use the knowledge
gained from our discussion?
 Site situation that you can use the
knowledge in your daily living.

30. Types of Mixtures
 Pour Batters
 Are thin
enough to pour
in a steady
stream.
 Examples
 Cakes
 Pancakes
 waffles

31. Types of Mixtures
 Drop Batters
 Are thick, and are
usually spooned
into pans.
 Examples
 Muffins
 Red Lobster

32. Types of Mixtures
 Soft Dough
 Are soft and
sticky, but can be
touched and
handled.
 Examples
 Biscuits
 Yeast dough

33. Types of Mixtures
 Stiff dough
 Are firm to the
touch.
 Example
 Pie Crust

34. Baking Techniques
 Use the size and type of pan specified in the recipe.
 The cooking time will need to be increased for
larger pans and decreased for smaller pans.
 Most recipes are developed for light-color metal pans.
 If you used dark, metal pans lower the oven
temperature by 25°
 Grease and flour means to lightly grease a pan and
dust it with flour.
 Cooking spray is an easy method of pan preparation,
but it may not work with all products.
 Lining a pan with paper requires parchment paper.

35. Baking Techniques
 It is important to remember that
ingredients are correct. Do not change
ingredients amounts or the product will
not turn out. (You can still double and
half)
 It is important to preheat the oven so
that the rising process occurs properly
and the products do not overcook.

36. Quick Breads

37. Quick Breads
 Quick Breads are quick and easy to
make.
 Most contain basically the same
ingredients.
 All contain gluten, which is formed
when the flour is combined with the
liquid ingredients and the mixture is
stirred or kneaded.
 If the mixture is mixed or handled too
much, the gluten will overdevelop.

38. Quick Bread Examples
Cornbread
Pita Bread
Crepes
Tortillas

39. Examples of Non-Quick Breads
 Croissants
 Loaf bread
 French bread
 bagels
 English muffins
 Sourdough bread

40. Muffins
 The muffin method-
to prepare muffins,
waffles, pancakes,
popovers and some
coffee cakes.

41. Muffin Method
1. Combine dry
ingredients in a
bowl. Make a well
in the center of
the dry
ingredients.

42. Muffin Method
2. Combine beaten
eggs with milk and
melted fat (butter).
3. Add the liquid
mixture all at once
to the dry mixture
and stir the batter
just until
moistened.
4. http://www.youtube.com/watch?v=fKBQwBm
IUd4

43. Characteristics of Muffins
 A high quality muffin
has a thin, evenly
browned crust. The
texture is uniform
and the crumb is
tender and light.
 *ADD TO THE
NOTES

44. Characteristics of Muffins
 An undermixed
muffin has a low
volume and a coarse
crumb.
 An overmixed muffin
has a peaked top
with tunnels on the
inside.

45. How to Make Pancakes
 Kitchen Basics - How to Make Pancakes
Video – 5min.com

46. Biscuits
 Biscuits have a tender, but crisp
crust.
 There are two kinds of biscuits:
rolled and dropped.
 The biscuit method is used to
prepare biscuits.
 Handle the dough as little as
possible.
 Not all biscuits need to be rolled out.
Some biscuits have more liquid and
need to be dropped onto the pan or
can be used as a dumpling in a
stew.

47. Types of Biscuits
 Rolled biscuits are
rolled out to an even
thickness and cut
out with a biscuit
cutter.
 Drop biscuits contain
more liquid than
rolled biscuits. This
created a batter that
is too sticky to
handle but which
can be dropped
from a spoon

48. Biscuit Method
1. Sift together the
dry ingredients
into a mixing bowl.
2. Using a pastry
blender, cut the
fat into the dry
ingredients until
the particles are
the size of coarse
crumbs.

49. Biscuit Method
3. Add the liquid all at
once, and stir until
the dough forms a
ball.

50. Biscuit Method
4. Turn the dough
onto a lightly
floured surface and
gently knead 8-10
times.
5. Roll into a circle
and cut with a
biscuit cutter.

51. Characteristics of High Quality
Quick Breads
Biscuits Muffins Pancakes
Tender Tender Tender
Light, Fluffy Lightly browned
top
Lightly brown
Lightly brown No tunnels or
peaks
No clumps
Flaky Moist Fluffy and light
Pleasing flavor Pleasing flavor

52. How to Make Biscuits

53. How to Make Pizza Crust
 Master Pizza Dough - YouTube#at=26

54. DO ALL BISCUITS HAVE TO
BE ROLLED OUT?
 No, some biscuits have more liquid and
need to be dropped onto the pan or can
be used as a dumpling in a soup or
stew.

55. WHY IS IT IMPORTANT TO PREHEAT
THE OVEN WHEN MAKING BREADS?
 It is important to preheat the oven so
that the rising process occurs properly
and the products to not overcook.

56. WHAT DOES IT MEAN TO “KNEAD THE
DOUGH” IN A RECIPE?
 Kneading means to push and fold over
with your hands to smooth and
elasticize dough

57. WHAT IS A LEAVENING
AGENT?
 A leavening agent causes a product to
rise.
 Examples:
 Baking powder
 Baking soda
 Yeast

58. WHAT INGREDIENTS CAN BE ADDED
TO QUICK BREADS TO CHANGE THE
FLAVOR?
 Fruits
 Nuts
 Spices
 Extracts
 Cheeses