BAKING

INGREDIENTS
 BAKING INGREDIENTS
CLASSIFICATION
MAJOR INGREDIENTS MINOR INGREDIENTS

FLOUR LIQUIDS MILK SHORTENING SUGAR EGGS LEAVENING AGENTS SALT SPICES AND FLAVORINGS
SEEDS
Kinds: Forms: COCOA AND Examples:
1. Butter Ovum of chicken CHOCOLATE a. Vanilla extract
1. Bread
Flour 2. Margarine b. Fruit extract
2. Cake 3. Lard Kinds: -lemon
water 4. Edible Tallow 1. Biological Leavening Agent
Flour -pandan
3. All 5. Cooking Fat - YEAST -banana
purpose Kinds: 6. Vegetable Shortening 2. Chemical Leavening Agent -durian
1. Powdered -a. Baking Powder -oranges
Flour
Milk b. Baking Soda -other fruits
2. Evaporated
c. Baking Creams Examples:
a. Cinnamon
Milk
Kinds: b. Anese
3. Condensed c. All spice
1. Refined Sugar
Milk 2. Brown Sugar d. Poppy seeds
4. Skimmed 3. Confectioners Sugar e. Coriandeer
Milk f. Ginger
g. Cloves
WHEAT FLOUR
- is defined as a food made from grinding and sifting of
cleaned wheat.
- It is basic ingredient of batters and doughs and provides
structure and body in baked products because of its
protein and starch content.
 3 Kinds of Wheat Flour:

1. Bread flour
- Is also called Strong or Hard flour
- It contains 12-14% protein (high gluten
strength)
- It has a creamy color and does not form
lumps easily when pressed together.
 3 Kinds of Wheat Flour:

2.Cake Flour
- is also called Weak or Soft Flour
- It contains 7-9% protein (weak gluten
strength)
- It is identified by its sleek, velvety and
smooth feel when rubbed together
between fingers.
 3 Kinds of Wheat Flour:
3. Allpurpose Flour
- is also called Family Flour, General Flour or
Pastry Flour
- It contains 10-11% protein ( medium
gluten strength)
- It is used to substitute for either bread or
cake flour but requires more kneading for
bread and less mixing in cakes in order to
control gluten development.
Characteristics and properties of Flour:
1. Whitish color
2. Tolerance
3. Strength
4. Uniformity
5. High Absorption
3 TYPES OF WATER
1. Soft Water – distilled or rain water
- It is relatively free of minerals and practically no gas
production.
- It softens gluten which results to sticky doughs that tends
to flatten out.
- It could be treated by using dough improves or minerals
yeast foods or increasing salt.
 3 Types of Water:

2. Hard Water
a. Medium Hard Water
- Contains average amounts of mineral
salts.
- There is normal gas production.
- It has good retention and it is ideal for
breadmaking.
 3 Types of Water:

2. Hard Water
b. Very Hard Water
- Contains excess carbonates of calcium
and magnesium.
- It retard fermentation and it tightens and
toughens gluten.
- It needs to be treated by boiling and
filtering using mild edible acid. Increasing
yeast and decreasing yeast foods and salt
 3 Types of Water:

3. Alkaline Water
- Contains sodium bicarbonate.
- It retards fermentation and dissolves or
weakens the gluten.
- It needs to be treated by acidifying the
dough using vinegar or lemon juice
 Uses of Milk:
1. Increases dough strength
2. Improves the dough’s tolerance to mixing
3. It enables longer fermentation
4. Gives golden color to baked products
5. Improves grain and texture
6. Improves nutrition, flavor and eating
quality.
 Forms of Fats:
1. Butter – an excellent source of fat.
- it contain in varying degree
vitamin A and D.
2. Margarine – a substitute for butter in
food value.
- is made of fat milk and water.
3. Lard – extracted from pig’s fat.
 Forms of Fats:
4. Cooking Fat –an alternative to lard.
- It contains only fat and oils.
- no milk is added and no
vitamins.
5. Edible Tallow – obtained mainly from
cattle fats.
- it is used advantageously
in certain type of “dry
breads” and crackers with
thick bodies.
 Forms of Fats:
6. Vegetable Shortening – as a rule it is free
from moisture.
- It is made from deodorized
oils, such as coconut, corn, germs, soy bean,
cotton seeds etc.
 Uses of Fats:

1. Make bread products tender and improve flavor

2. Assist in gas retention giving bigger volume and
better crust.
3. Prevents cohesion of gluten strands which allow
better volume of baked products.
 FORMS/ KINDS of SUGAR:
1. Granulated Sugar
- also known as table sugar or refined sugar is made
from sugar cane or sugar beets syrup.
2. Brown Sugar
- is light, medium or dark brown.
- it consists of coarse sticky crystals locally known as
muscovado.
3. Powdered Sugar or Confectioner’s Sugar
- is obtained from granulated sugar by pulverization.
- It is considered to be the finest, smoothest and
whitest form of sugar.
- commonly used for frostings, candies, and dusting
for baked products.
 EFFECTS OF SUGAR TO BE
BAKED PRODUCTS:
1. INCREASED DOUGH DEVELOPMENT
2. MAKES THE COLOR OF THE CRUST RICHER
3. IMPROVES NUTRITIVE VALUE, FLAVOR AND
AROMA OF
THE PRODUCT
4. MAKES THE BREAD MORE TENDER
5. INCREASES THE VOLUME OF THE LOAF
 MAJOR COMPONENTS
1. MUCIN – a kind of protein and is found in
the eggwhite and is responsible for the gel
like characteristic of the white
2. LECITHIN – is a phospholipid found in
eggyolk .
- it gives the yolk its emulsifying
properties.
3. DEXTROSE – is present in small amounts in
both the white and the yolk.
 USES OF EGG BAKING:
1. THICKENING AGENT
2. BINDING AGENT
3. EMULSIFYING AGENT
4. LEAVENING AGENT
5. COLOR
6. RICHNESS
7. FLAVOR
8. FRESHNESS AND NUTRITIVE VALUE
 3 MAJOR LEAVENING GASES
1. AIR – is incorporated in flour mixtures by
beating eggs, folding and rolling doughs,
creaming fat and sugar together, sifting
flour, or by heating batters.

2. WATER VAPOR OR STEAM – is produced in

all flour mixtures to a certain degree since all
flour mixtures contain water
 3 MAJOR LEAVENING GASES

3. CARBON DIOXIDE – is produced in a flour

mixture either by biological process (yeast) or
by purely a chemical reaction ( baking powder
and baking soda)
 KINDS OF LEAVENING AGENTS
1. BIOLOGICAL LEAVENING AGENTS
– a single celled plant that reproduces
through budding which is capable of transforming
sugar to alcohol and carbon dioxide in a a process
known as fermentation.

- To lighten or raise the dough thereby improving

greatly its ultimate palatability
- To contribute to the aroma and flavor of the
bread
 KINDS OF LEAVENING AGENTS
2. CHEMICAL LEAVENING AGENT
– chemically known as sodium
bicarbonate and is commercially distributed as
“ bicarbonate of soda”
– is produced by mixing
baking soda and acid salt.
– it is achieved by diluting
sodium phosphate with cornstarch to lessen its
activity to only 50%
 USES OF LEAVENING AGENTS
IN BAKED PRODUCTS
1. Leavened baked products are made light
and easily chewed
2. Leavened baked products have open and
more porous grain
3. Digestion is greatly facilitated
4. Leavened baked products are more
palatable and appetizing