Sector

TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency
PREPARE AND PRODUCE BAKERY
PRODUCTS
Module Title
PREPARING AND PRODUCING BAKERY
PRODUCTS
INTERFACE TECHNOLOGICAL COLLEGE OF DAVAO REGION, INC.
Purok Santol, Poblacion, Maragusan, Davao de Oro

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000
 HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Bread and Pastry Production NC II
Qualification. This module contains training materials for you to complete.
The unit of competency “Prepare and Produce Bakery Products” contains
knowledge, skills and attitude required for the TRAINEE.
You are required to go through, a series of learning activities in order to
complete each learning outcome in the module. In each learning outcome are
Information Sheet, Self- Checks, Task Sheets and Job Sheets. Follow these activities
on your own. If you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising
work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of the
program.
This module id prepared to help you achieve the required competency in,
“BREAD AND PASTRY PRODUCTION NC II”
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation
and recording in the Accomplishments Chart. Outputs shall serve as your portfolio
during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing evaluation. You must pass
the institutional competency evaluation for this competency before moving to another competent

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

BREAD AND PASTRY PRODUCTION NC II

 105 Hours
Content of this Competency – Based Learning Material
No. Unit of Competency Module Title Code
1 Prepare and Produce Preparing and TRS741379
Bakery Products Producing
Bakery
Products
2. Prepare and Produce Pastry Preparing and TRS741380
Products Producing Pastry
Products
3. Prepare and Present Preparing and TRS741342
Gateaux, tortes and Cakes Presenting
Gateaux, tortes
and Cakes
4. Prepare and Display Petits Preparing and TRS741344
Fours Displaying Petits
Fours
5. Present Desserts Presenting TRS741344
Desserts

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

TABLE OF CONTENTS
 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000
 MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

INTRODUCTION:
This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare
and produce a range of high-quality bakery products in commercial food production environments and
hospitality establishments.

NOMINAL DURATION: 40 Hours

LEARNING OUTCOMES
At the end of this module you MUST be able to:
LO1 Prepare Bakery Products
LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products

ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to recipe or production requirements
and established standards and procedures.
2. A variety of bakery products are prepared according to standard mixing procedures/formulation/recipes
and desired products characteristics
3. Appropriate equipment are used according to required bakery products and standard operating
procedures
4. Bakery products are baked according to techniques and appropriate conditions; and enterprise
requirement and standards.
5. Required oven temperature are selected to bake goods in accordance with the desired characteristic,
standards recipe specifications and enterprise practices.
 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Leaning Outcome No.: 1 Prepare and Produce Bakery Products

CONTENT:
1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including Quality indicators of ingredients for bakery products, properties
of ingredients used, interaction and changes during processing to produce required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to recipe or production requirements
and established standards and procedures.
2. A variety of bakery products are prepared according to standard mixing procedures/formulation/recipes
and desired products characteristics
3. Appropriate equipment are used according to required bakery products and standard operating
procedures
4. Bakery products are baked according to techniques and appropriate conditions; and enterprise
requirement and standards.
5. Required oven temperature are selected to bake goods in accordance with the desired characteristic,
standards recipe specifications and enterprise practices.
CONDITION:
Trainees must be provided with the following
1. WORKPLACE LOCATION
2. EQUIPMENT
 Commercial mixers and attachments
 Cutting implements
 Scales
 Measures
 Bowls
 Ovens
 Moulds, shapes amd cutter
 Baking sheets and containers
 Various shapes and size of pans
 Chiller
 Computer
 LCD
 Chiller
 Freezer
 Display Cabinet
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

3. TOOLS, ACCESSORIES AND SUPPLIES

 Flour
 Leavening agent
 Sugar
 Egg
 Milk
 Coffee
 Butter
 Whip/All Purpose Cream
 Powdered Milk
 Flavoring and Essences
 Spatula and Rubber Scaper
 Parchment Paper
4. TRAINING MATERIALS
 Learning packages/BPP NC II CBLM
 Recipe books
ASSESSMENT METHOD:

 Written test
 Demonstration
 Interview
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Learning Experiences / Activities

Learning Outcome #1
DETERMINE LEARNER’S TRAINING REQUIREMENTS

Prepare Bakery Products

Learning Activities Special Instructions

1. Read: Information Sheet 1. 1-1 on Varieties and
characteristics of bakery products. This learning Outcome deals with the
development of the Institutional Competency
2. Answer Self Scheck 1.1-1 Evaluation Tool which trainers use in
evaluating their trainees after finishing a
Compare answers with answer key 1. 1-1 competency of the qualification.

3. Read information sheet 1. 1-2 on Historical and Go through the leaning activities outlined for
cultural, aspects of bakery products. you on the left column to gain the necessary
information or knowledge before doing the
tasks to practice on performing the
4. Answer Self Scheck 1.1-2 requirements of the evaluation tool. The
output of this LO is a complete Institutional
Compare answer with answer key 1. 1-2 competency Evaluation Package for one
Competency of BREAD AND PASTRY
5. Read information sheet 1. 1-3 in Principles in PRODUCTION NCII. Your output shall serve
making bakery products as one of your portfolio for your Institutional
competency Evaluation for Preparing and
6. Answer Self Scheck 1.1-3 Producing Bakery Products.

Compare answer with answer key 1. 1-3 Feel free to show your outputs to your trainer
as you accomplish them for guidance and
7. Read information sheet 1.1-4 in Quality indicators of evaluation.
ingredients for bakery products.
This Learning Outcome deals with the
development of the Institutional Competency
8. Answer Self Scheck 1.1-4
Evaluation tool which trainer use in evaluating
their trainees after finishing a competency of
Compare answer with answer key 1.1-4 qualification.
9. Read information sheet in 1.1-5 in Properties and
requirements of yeast and control of yeast action Go through the learning activities outlined for
you on the left column to gain necessary
10. Answer Self Scheck 1.1-5 information or knowledge before doing the
task to practice on performing the
Compare answer with answer key 1.1-5
 Read information sheet 1. 1-6 in Culinary and requirements of the evaluation tool.
technical terms related to bakery products and
Bakery/Baking Equipment, Tools and Accessories After doing all the activities for the LO1:
Prepare Bakery Products; you are ready to
10. Answer Self Scheck 1.1-6 proceed to the next LO2: Decorate and
Present Bakery Products.
Compare answer with answer key 1. 1-6

11. Read information sheet 1. 1-7 in Principles and

practices of hygiene specially on handling dough,
commodities and products

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

12. Answer Self Scheck 1.1-7

Compare answer with answer key 1. 1-7

13. Read information sheet 1.1-8 in Expected taste,
texture and crumb structure appropriate for particular
bakery products
14. Answer Self Scheck 1.1-8

Compare answer with answer key 1. 1-8

15. Read information sheet in Calculation in
Bakery/Baking Products
16. Answer Self Scheck 1.1-9

Compare answer with answer key 1. 1-9

17. Perform Task Sheet 1. 1- 10 in Identifying
Bakery/Baking Tools, Equipment, and Accessories
18. Evaluate your own output using

Performance Criteria Checklist 1. 1-6

19. Perform Task Sheet 1. 1-6 in Producing Yeast
bread product

20. Evaluate your own output using

Performance Criteria Checklist 1. 1-6

 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

INFORMATION SHEET 1.1-1

Varieties and characteristics of bakery products
Learning Objectives
After reading this information sheet, you must be able to:
1. identify the varieties and characteristics of bakery products
2. will be able to identify the 8 Types of bakery products

Bakery products can be classified into four categories according to the way in which the prod-
ucts are leavened. The products in each sub‐group are characterised by their structure (aerated,
non‐aerated), baked moisture content, texture (eating qualities), sensory and microbial shelf‐life.
The key characteristics of product sub‐groups are determined in part by the choice of ingredients
and recipe construction, and in part by the influence of the different processing methods which
are applied. The transition from a mixture of raw ingredients to finalised product are complex,
with the development or not, of wheat flour gluten and the gelatinisation of wheat starch being
key.

Types of Bakery Products

No. Method of Leavening Examples of Bakery Products Leavening Agent

I Yeast Raised Breads and sweet doughs Leavened by Carbon-di-oxide
II Chemically Leavened Layered cakes, Doughnuts and Leavened by Carbon-di-oxide from
Biscuits baking powders and chemical
agents
III Air-leavened Angel cakes and Sponge cakes Incorporating air into egg, sugar
and flour mixture without baking
powder
IV Partially Leavened Pie crusts and certain crackers No leavening agents are used

Types:
1. Bread 2. Cakes 3. Bun 4. Pastries
5. Biscuits 6. Cookies 7. Doughnuts 8. Crackers
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Desirable Characteristics of Baked Products

INSIDE OUTSIDE
Yeast Bread/Rolls  Crust thin, smooth, uniformly golden – brown
 Fine grain  Bread has rounded symmetrical top crust
 Uniform texture  Rolls are uniform
 Moist, white (if made with all purpose flour)
 No trace of flour or yeasty odor
 Whole grain more compact; more variety in
texture, color, flavor, heavier, crumbly.
Muffins  Rounded symmetrical top with cauliflower
 Cell walls medium-thick like surface
 Grain coarse but uniform  Thin, uniformly golden-brown crust
 Uniform textures, not tunnels
 Tender, moist crumbs
 Well-blended flavors
Quick breads  Symmetrical with slightly round or flat top,
 Compact uniform and grain maybe crack on top surface
 No tunnels or holes  Evenly brown crusts
 Cell walls of medium thickness any nuts,
dried fruits, fresh fruits or seasoning well
blended
Biscuits  Drop: irregular shape, uneven, golden-brown
 Drop: coarse texture, tender crumbs crust
 Rolled: White to creamy white, moist, tender  Rolled: even, level tip, straight sides,
crumb, separates in flaky layers symmetrical; crisp, golden-brown crust
Cakes (shortened)  Slightly rounded top
 Soft, velvety, elastic crumb  Thin and tender crust
 Fine grain, uniform cells  Smooth or slightly pebbly surface
 Moist and tender, not crumbly  Evenly browned
 No tunnels or holes
Cake (Foam-Angel/Sponge)  Evenly brown, thin, rough crust
 Very tender, slightly moist, springy  Flat or slightly rounded top
 Fine, small, thin walled cells
 Angel – snow white
 Sponge – golden yellow
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Self Check 1.1-1

Enumeration:
1-4 What are the 4 Method of leavening?
5-12 What are the types of Bakery Products?
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Answer Key 1.1-1

1. Yeast raised
2. Chemically leavened
3. Air-leavened
4. Partially leavened
5. Bread
6. Cakes
7. Bun
8. Pastries
9. Biscuits
10. Cookies
11. Doughnuts
12. Crackers
 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

INFORMATION SHEET 1.1-2

Historical and Cultural Aspects of Bakery Products
Baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest
cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and
muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already
a common staple in prehistoric times, provides many nutrients in the human diet.

History
The earliest processing of cereal grains probably involved parching or dry roasting of collected
grain seeds. Flavour, texture, and digestibility were later improved by cooking whole or broken
grains with water, forming gruel or porridge. It was a short step to the baking of a layer of
viscous gruel on a hot stone, producing primitive flat bread. More sophisticated versions of flat
bread include the Mexican tortilla, made of processed corn, and the chapati of India, usually
made of wheat.

Baking techniques improved with the development of an enclosed baking utensil and then of
ovens, making possible thicker baked cakes or loaves. The phenomenon of fermentation, with
the resultant lightening of the loaf structure and development of appealing flavours, was
probably first observed when doughs or gruels, held for several hours before baking, exhibited
spoilage caused by yeasts. Some of the effects of the microbiologically induced changes were
regarded as desirable, and a gradual acquisition of control over the process led to traditional
methods for making leavened bread loaves. Early baked products were made of mixed seeds with
a predominance of barley, but wheat flour, because of its superior response to fermentation,
eventually became the preferred cereal among the various cultural groups sufficiently advanced
in culinary techniques to make leavened bread.

Brewing and baking were closely connected in early civilizations. Fermentation of a thick gruel
resulted in a dough suitable for baking; a thinner mash produced a kind of beer. Both
techniques required knowledge of the “mysteries” of fermentation and a supply of grain.
Increasing knowledge and experience taught the artisans in the baking and brewing trades that
barley was best suited to brewing, while wheat was best for baking.

By 2600 BCE the Egyptians, credited with the first intentional use of leavening, were making
bread by methods similar in principle to those of today. They maintained stocks of sour dough, a
crude culture of desirable fermentation organisms, and used portions of this material to
inoculate fresh doughs. With doughs made by mixing flour, water, salt, and leaven, the Egyptian
baking industry eventually developed more than 50 varieties of bread, varying the shape and
using such flavouring materials as poppy seed, sesame, and camphor. Samples found in tombs
are flatter and coarser than modern bread.
The Egyptians developed the first ovens. The earliest known examples are cylindrical vessels
made of baked Nile clay, tapered at the top to give a cone shape and divided inside by a
horizontal shelflike partition. The lower section is the firebox, the upper section is the baking
chamber. The pieces of dough were placed in the baking chamber through a hole provided in the
top.

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

In the first two or three centuries after the founding of Rome, baking remained a domestic skill
with few changes in equipment or processing methods. According to Pliny the Elder, there were
no bakers in Rome until the middle of the 2nd century BCE. As well-to-do families increased,
women wishing to avoid frequent and tedious bread making began to patronize professional
bakers, usually freed slaves. Loaves molded by hand into a spheroidal shape, generally weighing
about a pound, were baked in a beehive-shaped oven fired by wood. Panis artopticius was a
variety cooked on a spit, panis testuatis in an earthen vessel.

Although Roman professional bakers introduced technological improvements, many were of

minor importance, and some were essentially reintroductions of earlier developments. The first
mechanical dough mixer, attributed to Marcus Vergilius (sometimes spelled Virgilius) Eurysaces,
a freed slave of Greek origin, consisted of a large stone basin in which wooden paddles, powered
by a horse or donkey walking in circles, kneaded the dough mixture of flour, leaven, and water.

Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd
century CE, under the Flavians, they were organized into a “college” with work rules and
regulations prescribed by government officials. The trade eventually became obligatory
and hereditary, and the baker became a kind of civil servant with limited freedom of action.

During the early Middle Ages, baking technology advances of preceding centuries disappeared,
and bakers reverted to mechanical devices used by the ancient Egyptians and to more backward
practices. But in the later Middle Ages the institution of guilds was revived and expanded.
Several years of apprenticeship were necessary before an applicant was admitted to the guild;
often an intermediate status as journeyman intervened between apprenticeship and full
membership (master). The rise of the bakers’ guilds reflected significant advances in technique. A
13th-century French writer named 20 varieties of bread varying in shape, flavourings,
preparation method, and quality of the meal used. Guild regulations strictly governed size and
quality. But outside the cities bread was usually baked in the home.
In medieval England rye was the main ingredient of bread consumed by the poor; it was
frequently diluted with meal made from other cereals or leguminous seeds. Not until about 1865
did the cost of white bread in England drop below brown bread.

At that time improvements in baking technology began to accelerate rapidly, owing to the higher
level of technology generally. Ingredients of greater purity and improved functional qualities were
developed, along with equipment reducing the need for individual skill and eliminating hand
manipulation of bread doughs. Automation of mixing, transferring, shaping, fermentation, and
baking processes began to replace batch processing with continuous operations. The enrichment
of bread and other bakery foods with vitamins and minerals was a major accomplishment of the
mid-20th-century baking industry.
 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Self Check 1.1-2

Identification:
Choose the letter of the correct answer.

1. They credited with the first intentional use of leavening, were making bread by methods
similar in principle to those of today by 2600 BCE.
a. Egyptian b. Rome c. Greece d. Arab
2. According to _________________ , there were no bakers in Rome until the middle of the 2nd
century BCE.
a. Pliny the Elder b. Da Vinci c. Pilate d. Peter
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Answer Key 1.1-2

1. a
2.a
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

INFORMATION SHEET 1.1-3

Principles in Making Bakery Products

Basic Principles of Baking

“Baking can often be referred to as the chemistry of cooking. All ingredients must be accurately
measured, and measurement is critical.”---- Anonymous
Baking is an altogether new world that incorporates an entire set of new principles, techniques, and
strategies and figuring out how to bake can take numerous years. In the culinary business, it is so
wide that it is generally done as a specialization. To help you out with the basic principles of baking,
we have categorized the complete process of baking below!

1. Ingredients
If you were to substitute carrots for turnips in a stew, would you observe an extreme change in
the flavour? Not so much. The impact would be almost none. With regards to baked desserts,
changing an ingredient produces an enormous impact on the dessert and can on a very basic
level change the
dessert. There are
various flours,
fluids, fats, and
sugars that all
work in a
different way.
Even th e
temperature of all
the ingredients
should be perfect
for a perfect
dessert. Bread flour and cake flour are not the same, nor are butter and shortening. Substitute
one element for another, and the outcome will be totally unique. So, choosing the accurate
ingredients according to the recipe you are following is very important.
 CBLM Date Developed: 2023 Document No. :
Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

2. Different Types of Flours

There is a wide variety of flours that can

be used in the process of baking. Wheat
flour is the most well-known flour that is
u tilized in baking. It is available in a wide
range. Wheat flour is the main flour that
can easily generate gluten. Gluten is the
tough, rubbery substance made when
wheat flour is blended in with water. It
gives structure, appearance, and contain
gases in the dough. In the case that there was no gluten, you would not have raised bread.
Many flours, when combined, produce all-purpose flour which you generally buy in
supermarkets. It is around ⅓
soft and ⅔ hard flour and is broadly utilized in home baking. It can be easily used in many cake
recipes, but professional bakers avoid this flour.

Baking Ingredients

1. Wheat flour / Maida

2. Leavening agents
3. Yeast
4. Baking powder
5. Eggs
6. Shortenings
7. Sugar

1. Wheat Flour / Maida

 Wheat is used principally for baking.
 Wheat contains 6–18 per cent protein.
 Wheat flour contains glutelin and gli-adin as proteins which are commonly known as
gluten (functional protein).
 The strength of the wheat flour is based on the quality of gluten used.
 The quality of baking is related to the strength of wheat.
 Maida is the refined wheat flour which is commonly used.

Structure of Wheat: Wheat grains are composed of outer bran coats, a germ and starchy
endosperm.
a. Bran

 Bran is the outer layer of the kernel and constitutes 5 percent of the kernel.

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

 During milling the bran is discarded.

 Bran is rich in fibre, minerals, thia-mine and riboflavin.

b. Aleurone Layer

 This is located just under the bran.

 It is rich in protein, phosphorous, thi-amine and also contains moderate amount of fat.
 The aleurone layer makes up about 8 percent of the whole kernel and is lost in the milling
process along with bran.

c. Endosperm

 This is the large central part of the ker-nel and constitutes 84-85 percent of the kernel.
 The endosperm consists mainly of starch and protein. But low in mineral matter, fibre, fat
and vitamins.

d. Germ

 This is a small structure at the lower end of the kernel and is separated from the
endosperm by the scutellum.
 It makes up 2-3 percent of the whole kernel.
 It is rich in protein, fat, vitamins and minerals.
 Germ serves as a store of nutrients for the seed during germination. During milling some
of the germ is lost along with the bran and aleurone layer.

2. Types of Wheat
a. Hard Wheat: Hardness is related to the degree of adhesion between starch and protein. Hard
wheat yields coarse flour and is a good source of gluten. It is used to make bread flour.

b. Soft Wheat: Soft wheat gives very fine flour and contains less amount of good quality protein.
It is used for making cakes, cookies and pastries.

c. Strong Wheat: Strong wheat is used to make good quality bread because it produces large
loaf volume, good crumb structure and product with good keeping qualities. It has a high protein
content.

CBLM Date Developed: 2023 Document No. :

Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

d. Weak Wheat: Low protein content in weak wheat produces only a small loaf with coarse
crumb structure. The flour of weak wheat is good for biscuits and cakes.

3. Types of Wheat Flour

Some of the types of flours used for bak-ing are as follows:

a. Bread Flour:

 It is milled from blends of hard wheat.

 The moisture content, protein content, and starch quality can be controlled.
 It is used mainly for making products leavened with yeast.

b. Soft Flour: It is used for making all types of high quality cakes and sponge cakes.

c. Self-Raising Flour:

 A mixture of wheat flour and sodium carbonate is known as self-raising flour.

 This flour is used for making pud-dings, cakes, pastries etc.

d. All-Purpose Flour:

 It is made from blend of hard and soft wheat and has a moderate protein content.
 It is suitable for use in the yeast and quick breads, biscuits, pastries and cakes.

e. Biscuit Flour

 Biscuit flour is made from weak wheat of low protein content.

 The flour should make a dough hav-ing more extensibility, but less spring (resistance)
than bread dough.
 The extensibility of biscuit flour dough may be increased by the addition of sodium
metabisulphite to the dough.
 Dough pieces should retain the size and shape after being stamped out.

f. Cake Flour

 Cake flour is a medium strength flour ground from soft low protein wheat of fine structure.
 This flour allows the aerated structure to be retained after the cake has been built up.
g. Pastry Flour: Pastry flour is made of soft wheat which is fairly low in protein.

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

3. Leavening Agents
A leavening agent plays an important role in the procedure or recipe that generates air, offering
an ascend to a heated dessert. When you look at bread closely, you'll notice the number of air
pores contained inside it. The
air pores are made by leavening
agents and are fundamental in
providing light and fluffy
desserts. A proper selection of
the leavening agent is very
necessary, and a bad choice can
ruin the taste and structure of
the desserts.

2. Leavening Agents:

Leavening agents are substances that cause expansion of dough and batters by releasing gases.
It produces porous struc-ture in the baked products. The important leavening agents are as
follows:

a. Yeast
b. Baking powder
c. Steam obtained from heating of the dough in the oven
d. Air in a dough or batter expands in the oven while heated
e. Carbon-di-oxide from fermentation.

3. Yeast

Yeast: Two forms of yeast used in baking are

 moist compressed yeast

  active dry yeast
 In the bread making process yeast ferments simple sugars and produces car-bon-di-oxide
and alcohol. The increase in fermentation rate with time is due to two conditions in a
dough.

a. Yeast cells are multiplying and the enzymes are becoming more active while the dough
is prepared and held.

b. Sugar for fermentation is gradually being liberated from starch in the dough by the
action of natural flour enzymes.

4. Baking Powder

Baking Powder: Baking powders are related foods that contain particles of sodium-bi-carbonate.
Baking powders are of three kinds:

 Fast acting
 Slow acting and
 Double acting powders (contain both fast and slow acting in combination with sodium bi-
carbonate).

5. Egg:

 Egg acts as principle structure builder.

 It adds flavour, colour and increases the nutritive value of the baked product.
 Egg white contains protein. When whipped it forms films and entraps air. On heating it
coagulates to produce rigidity.

6. Shortenings:

 Shortenings are fats and oils.

 Butter, margarine and hydrogenated oils are the most common shortenings used in
baking.
 It acts as tenderizers.
 It melts and releases air bubbles which will help in the leavening action of baking powder
and expanding steam.

7. Sugar:

 Sugar is a tenderizer in baked foods.

 It is necessary for yeast growth and indirectly aids the fermentation process.
 Brown colour of the crust is due to the Maillard reaction between the protein and sugar
which occurs during baking.
 It influences the tenderness and the volume of baked products. Honey and glucose are
also used in baked products.

8. Other Ingredients:

 Milk powder and skimmed milk are used in bread and bun making. It increases the
nutritive value of bread. It improves fla-vour and gives a brown crust.
  Oxidising agents like potassium bromate, potassium iodate and calcium peroxide are used
to improve the handling characteristics of the dough and spe-cific volume and texture of
the finished products.
 Salt has a retarding effect on yeast fermentation. Salt is used as a taste enhancer and as
a preservative.
 Water is important for gluten formation. It dissolves sugar and salt and serves as a
dispersion media for yeast cell.

CBLM Date Developed: 2023 Document No. :

Issued By:
ITC-BPPNCII-001

Bread and Pastry

Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

4. Mixing Methods
There are numerous mixing strategies that are utilized to deliver various doughs and batters.
Knowing these mixing
techniques is very
important, and most
of the cake recipes
assume that you know
these techniques and
differences between
each one of them. The
basic mixing methods
that you should know
are blending, beating,
cutting, creaming,
folding, stirring, kneading, sifting, and whipping. So, according to the mixing method mentioned
in the cake recipe you follow, do it properly for a perfect cake!

5. Heating
Preheating the oven is as
significant as extending
the legs before a run, or
heating up the vehicle
before starting, or letting
the water get hot before
you go for a shower.
Preheating is important to
give an underlying push
of warmth. Numerous dough and batters which are made utilizing leavening agents like yeast,
baking powder or baking soda require a decent push of warmth toward the start for the ideal
ascent, texture, and browning. That’s why it is instructed to preheat the oven while you prepare
the batter.

So, these are some of the very basic principles of baking. Of course, there is a large list of
guideline and principles in baking, and you can go for it if you are trying to get a degree or
speciality in the same! For your basic home baking, the above-mentioned principles will do the
work for you! If you are not much interested in baking, you can always buy cakes online like jar
cakes, cupcakes, designer cakes, etc. Happy baking! Happy eating!

Date Developed: 2023 Document No. : ITC-BPPNCII-001

CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Self Check 1.1-3

Identification:
Choose the letter of the correct answer.
1. It is used for making all types of high quality cakes and sponge cakes.
a. All Purpose Flour b. Soft Flour c. Pastry Flour d. Biscuit Flour
2. Agents are substances that cause expansion of dough and batters by releasing gases. It
produces porous struc-ture in the baked products.
a. Flour b. Leavening Agent c. Sugar d. Milk

3. A flour is made of soft wheat which is fairly low in protein.

a. All Purpose Flour b. Pastry Flour c. Bread Flour d. Biscuit Flour

Enumeration:
1-5 What are the Basic principles in Baking?
 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Answer Key 1.1-3

Identification
1. b
2. b
3. b
Enumeration
1. Ingredients
2. Different types of flour
3. Leavening Agents
4. Mixing Methods
5. Heating
 Date Developed: 2023 Document No. : ITC-BPPNCII-001
CBLM Issued By:
Bread and Pastry
Production NC II
ITC
Page 1 of
Developed By: Revision:
“Prepare and Produce
Bakery Products” SHIELA MAE MIER ESCOVILLA 000

Definition of Terms

Terminology Definition Baking Science Tips and Baked Goods

Tricks
Angel food cake a type of cake
made of
meringue and
flour.
Appropriate a suitable or
proper under
the given
circumstances.
Assembling is a fitting
together the
component
parts of a
certain dish or
food.
Bain- Marie A water bath Water creates a Line a baking Cheesecake, flan, cu
prevents barrier between dish with a stards
delicate the dessert and clean kitchen
desserts from the direct heat of towel to
curdling, the oven so that it prevent pans
cracking or bakes slowly and from slipping.
overcooking as evenly. Nestle
they bake. ramekins or
baking pan
 inside the
baking dish.
Slowly pour
boiling water
halfway up the
sides of the
ramekins or
baking dish.
Batter Generally, a When overmixed, Minimize the Muffins, quick
mixture of flour, too much gluten amount of breads, cakes, cupca
eggs and dairy can develop, time spent kes, brownies
that is thin resulting in a mixing your
enough to pour tough baked good. batter. Follow
or thick enough the amount of
to scoop. But time specified
cannot be rolled in the recipe,
out like a or when no
dough. streaks of flour
remain, stop
mixing.
Beating is a introducing
air into the
mixture thru
mechanical
agitation as in
beating eggs
Blend is to combine
ingredients and
produce a
homogenous
mixture.
Blind Baking Process of Raw pie dough is Prick dough all Pies and tarts
(pre-baking) partially or fully made up of cold, over with a
baking a pie solid fat fork to prevent
crust or other distributed within crust from
pastry before layers of moist puffing up and
adding the flour. In its raw shrinking. Line
filling. state, fillings can pie crust with
potentially seep parchment
through these paper then fill
layers during the with pie
baking process, weights or
resulting in a uncooked rice,
soggy crust. dried lentils or
dried beans.
Bloom/bloomin A process where Gelatin is made of Avoid the use Mousse, crémeux
g (of gelatin) gelatin powder long protein of fresh
or sheets are strings that tropical juices Can be used to
soaked in cold connect to each such as thicken puddings,
water for a few other. These papaya, kiwi, sauces, yogurt, ice
minutes before strings hold water mango and cream, gummy
using. This to create a gel pineapple as candies,
makes the effect. they contain marshmallows,
gelatin easier to certain stabilizing whipped
dissolve and enzymes that cream
disperse more break down
effectively in the proteins and
liquid that is to prevent the
be gelled. gelatin from
setting.
Boiling icing is sugar and egg
 white icing for
cakes. Italian
meringue used
as cake icing.
Brown sugar is a regular
sucrose
containing
various
impurities that
give distinctive
flavor
Butter cream is icing made of
butter and
shortening
blended with
confectioners
sugar.
Cake flour is a fine, white
flour made
from soft
wheat.
Caramelize Process of When heated, Keep a close Sugar
modifying sugar water within eye on the decoration, dessert
into a liquid sugar evaporates colour of the sauces and candies
with heat. Final and the sugar caramel as it
product will be starts to break can quickly go
a shade of down into glucose from the
amber or golden and fructose. At colour you
brown. higher heat, these want to too
components dark.
further break Depending on
down into smaller the
molecules that application,
will react with caramel can
each other to range from a
create hundreds pale golden
of flavour colour to a
compounds, deep amber
producing the colour. The
unique flavour darker the
and aroma of amber colour,
caramelized the deeper and
sugar. nuttier the
flavour.

Use a candy
thermometer
to ensure the
hot sugar is
the right
temperature.
Chemical is leaveners
leavener like baking
soda, baking
powder which
releases gases
produced by
chemical
reactions.
Chiffon cake is light cake
 made following
the chiffon
method cake
mixing method
involving the
folding.
Choux pastry is a light dough
for making
profiteroles,
croquembouch
e and eclairs.
Cocoa powder is a dry powder
made from
ground cocoa
solids.
Cocoa butter is a white or
yellowish flat
found in a
natural
chocolate.
Commis is a junior chef.
Confectioners is a sucrose
sugar ground in to
fine powder
and mixed with
a little
cornstarch to
prevent caking.
Consistency is a way in
which a certain
substance
typically liquid
holds together
(2) thickness or
viscosity.
Cream Process of Beating butter Too hot or too Buttercream
beating butter and sugar cold butter will frosting, butter-
together with together creates not aerate based cakes, cookies
sugar. air pockets that properly.
lighten and leaven Butter needs
baked goods. to be at room
temperature to
be properly
creamed with
sugar.
Crumb Coat A very thin layer A thin layer of Transfer a Layered cakes
of frosting frosting traps small quantity
applied to the cake crumbs and of buttercream
top and sides of prevents them into a separate
a cake, from appearing in bowl. This
providing a the finished cake. prevents
crumb-free This fills in any crumbs from
coating; a base gaps between contaminating
for the final, your cake layers all of your
thicker, to a smooth and buttercream.
decorative layer solid surface
of frosting. before adding the If cake is
final coat. warm, chill
until firm so
 that the layers
don't
shift while
you're working
.
Cutting In Process of Coating flour in Use a pastry Biscuits, pies and sc
incorporating fat protects the ones
small pieces of proteins in flour cutter or
fat (usually from forming too pulse with a
butter) into much gluten.
flour. Small pieces of fat
food
dispersed processor to
throughout the cut cold
dough will melt in
the oven, creating butter into
pockets of steam flour until a
that give pastry
its flakiness.
crumb-like
mixture
forms.

Chill dough
to ensure the
butter
remains cold.

Dark chocolate is a sweetened

chocolate
consist of
chocolate liquor
and sugar.
Docking Process of When blind Roll out your Pie dough, pizza
perforating the baking, poking dough onto the dough, crackers
surface of a holes lets the pan. Press it
dough with a steam escape so and shape the
fork or a docker that the pie crust edge. Prick it
(a special roller does not puff up. all over with a
with "spikes"). When making fork. Don't
This allows pizza or crackers, forget the
steam to docking the dough sides. For
escape and keeps the dough pizza dough, if
prevents the flat. a docker is not
dough from readily
puffing up when available, you
baked. can dock the
dough all over
with fingertips.
Dust is to sprinkle
the surface with
flour to avoid
mixture to stick
on it.
Elasticity The property
whereby the
dough’s regain
their original
shape after
having been
 stretched or
otherwise
distorted
Enzyme A substance
produced by
organisms
which has the
power to bring
out changes in
organic
materials.
Emulsion Process of Oil and water do Take your time Ganache,
combining two not mix naturally. when hollandaise sauce,
ingredients that Rigorous beating incorporating salad dressing
are normally is enough to two competing
unmixable. combine these ingredients.
ingredients. For example:
Common
emulsifiers such Add one egg at
as egg yolks, a time to
butter, mustard creamed
are added to butter. Wait
stabilize the until fully
suspension. incorporated
before adding
another egg.

Slowly
incorporate
warm cream
into chocolate.

Slowly pour oil

into egg yolks,
while
whisking.
Fermentation Process of After kneading, The ideal Yeast bread
(in baking) feeding yeast dough needs time temperature
with starch and to rest and rise. for
sugar, as found The first rise is fermentation is
in yeast dough. called just above
Also the name fermentation. 27C. Ideally,
for the first rise During this step, place dough in
of yeast dough. the yeast a warm
produces ethanol environment
and carbon such as an
dioxide in the oven with the
dough which gives light on.
a unique flavour
and causes bread
to rise.
Filling is a edible
mixture used to
fill pastries,
sandwiches and
cakes.
Filling, coating, is a quantity of
topping material that
fills or is used
to fill something
or is used to
 coat or is used
to design the
top of food.
Fold Technique of Unlike whisking, Gently Meringues,
gently a rubber spatula incorporate souffle, mousse
incorporating is required to fold whipped egg
two mixtures an aerated whites or
together. mixture into a whipped
batter without cream into
deflating the batter with a
trapped air scooping-and-
bubbles. Folding folding motion.
reduces gluten Do not stir!
formation.
Foaming is a
continuously
beat egg white
to incorporate
air until it
becomes light
and fluffy.
Fondant is a type of icing
made of boiled
sugar syrup
syrup that is
agitated so that
it would
crystallized into
a mass of
extremely small
white crystals.
Frost is a cover cakes
with icing.
Ganache is a rich cream
made of
chocolate and
heavy cream.
Garnishing is to decorate or
embellish
something,
specifically food.
Knead Process of When water is Over-kneading Yeast bread
working wheat- added to flour, will result in a
based dough by gluten strands dry and dense
hand or in a form. Kneading bread. Knead
mixer with a increases the until dough
dough hook strength and looks smooth
attachment into elasticity of gluten and feels
a smooth and strands, allowing smooth to the
elastic ball. the dough to touch.
stretch and
expand as it rises.
Macerate A technique Sugar attracts Soak fruits in Fruit salad, sauces,
used to soften moisture. It pulls flavourful or spreads. Can also
fresh fruit and the water through liquids such as be used in the
draw out its the cell walls of juice, wine, process of
natural juice. the fruit by liqueur, or making jams or
osmosis. By vinegars. compotes.
extracting the
moisture, the fruit Sprinkle sugar
softens. on fruits for
 quick
maceration.
Proof Final rise of a This step allows Gently press Yeast bread
yeast dough the gluten in the the dough with
after it is dough to relax your finger. If
shaped and and to regain the the indent
before it is airiness that was slowly fills in
baked. lost during then it is
shaping. The proofed
dough should properly.
double in size.
The dough is
underproofed
if the indent
springs back
immediately.
Punch down The process of During rising, air After the first Yeasted doughs
(dough) gently deflating pockets are rise, make a
the air pockets formed inside. fist with your
formed during Releasing air hand, and
the first rise in makes yeast form gently push
a yeasted a closer bond with the center of
dough. Usually the sugar and the puffy
done before moisture, aiding dough. Fold
shaping and fermentation, and the edges of
final rise of a improving the the deflated
dough. second rise. Also, dough into the
removing more air center to form
pockets result in a a ball.
finer crumb.
Puree Process used to The process of Certain purees Coulis, sauces
blend, mash, or pureeing releases such as
grind food (e.g. both starch and applesauce
bananas) into a fibers, which can be used in
smooth, lump- thicken soup. In place of sugar,
free or paste- most cases, eggs, or fat in
like cooking fruit and baking (results
consistency. vegetables will vary).
evaporates Other purees,
their water like berries or
content, providing beets, can be
a concentrated used as a
flavour. natural food
colouring to
colour cakes
and or
frostings.
Ribbon stage A stage that is Whipping eggs or Flavourings Sabayons/Zabaglion
reached after yolks with such as e
beating or sugar incorporate vanilla, lemon
whisking whole s air into the zest or juice. Sponge cakes or
eggs or yolks mixture and also baked goods that do
with sugar until dissolves the Mixture not rely on leaveners
very thick and sugar into the should be pale (baking soda or
pale in colour. eggs, allowing the yellow baking powder) for
The stage is egg mixture to be lift.
reached when tempered which
the mixture falls prevents it from
slowly back into coagulating when
the bowl heated.
creating
 "ribbons" that
hold their shape
for a few
seconds on the
surface of the
batter.
Sift Process of Sifting aerates dry To combine Cakes, cupcakes, del
passing dry ingredients and dry ingredients icate pastries
ingredients creates a more more easily,
through a mesh uniform first filter them
(for example a consistency, through a
sieve) to break making them sifter or a fine
up lumps and easier to mesh sieve.
aerate incorporate into
ingredients. wet ingredients. It
also helps in
giving a lighter
texture to baked
goods.
Screaming is a rubbing
butter and
sugar until light
and fluffy.
Screaming is a mixing
method method that
begins with the
blending of fat
and sugar.
Score Process of The intense heat Whether it is a Bread
(in bread) cutting slashes in an oven causes single, long
on the surface bread dough to slash or lots of
of bread before rise quickly. The small slashes,
baking. rapid production the goal is to
of gas forces the guide the
dough to expand dough to rise
and release the in a
gas through the predictable
weakest points on manner. Make
the dough's sure the
surface. Scoring slashes are
the dough creates deep enough
weak points and to create the
directs the rapid weak point.
expansion.
Simple syrup A solution of A liquid form of Use simple Cocktails, sorbets,
sugar in water. sugar that is syrup to granita, glaze
Usually made easier to blend moisten dry
with equal parts into cold cakes.
sugar and beverages, Italian
water. meringues, and Add herbs,
glazes. spices and
citrus rinds to
flavour your
simple syrup.

Store for up to
2 to 3 weeks
Spice Sachet A small pouch Small-sized herbs Gather Milk, cream, cider,
containing and spices are together all the wine, poaching
herbs and enclosed in a ingredients, liquid, simple syrup
spices to add cheesecloth or and place
 flavour to muslin packet them in the
liquids while the middle of the
aromatics are cheesecloth.
infused into the Tie the bag
liquid. Once done closed with a
cooking, you can piece of
easily remove it cooking twine.
from the liquid. Make it long
enough to
suspend the
bag in the
liquid attached
to the handle
so it is easy to
retrieve it
when done.
Stiff peaks The final stage When whipping Use cream of Cakes, cupcakes, del
of whipped egg egg whites or tartar or a icate pastries
whites or heavy cream, air small amount
whipped cream gets trapped of lemon juice
inside and causes to stabilize egg
the ingredient to whites. Sugar
foam, grow in may be used
volume, and to stabilize egg
become stiff. In whites when
the oven (in the making
case of egg meringues.
whites), the
trapped air Egg whites
expands making should be at
cakes and souffles room
fluffy. temperature
and free of any
fat (e.g. yolks)
for easy
whipping and
best volume.

To whip
easily, heavy
cream should
be cold and
the bowl and
whisk
attachment
should be
chilled in the
freezer for 10
minutes.
Torte/Torting Horizontally Torting a cake Chill cake first Layered Cakes
(a cake) slicing a cake provides layers so that it is
into layers. May between which easier to cut.
also refer to you can add
levelling the frosting and Use a serrated
cake by slicing filling, thereby knife that is as
off the domed increasing the long as your
part of a baked moisture and cake. Place
cake. flavour of your cake on a flat
cake. surface. Move
the knife back
and forth in a
 gentle sawing
motion to
remove the
crown of the
cake. Once
cake is
levelled, evenly
split cake into
2 or 3 layers,
depending on
the height of
the baked
cake.

Information Sheet 1.1-1

1. Select required ingredients according to recipe and production requirements

Flour
Wheat is the prime grain that flour is obtained from for the baking industry. White flour is the
most popular flour. This is because the other part of the wheat grain are harsh and unpopular
with the general public. This is not to say they are not good to eat.
The following information relates to doughs for bread and yeast goods, not pastry.
Flour consists of the following elements on average:
Starch 64 – 71%
Protein 9 - 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 - 2%
Enzymes naturally occurring in wheat flour
Starch - 64 – 71% provides main body structure through gelatinization – burst ( through heat )
and swell.
 Starch is broken down by enzymes into simple sugars, which are to used by yeast
as food.

Protein Soluble - 9 - 14%

 Gluten is formed when insoluble proteins ( Glutenin and Gliadin ) are hydrated
with moisture, normally water.
 The combination of these two proteins allows the flour to “take up” water and hold
the moisture within the gluten structure. When this gluten is developed it becomes
tough and elastic allowing bread dough to expand and hold gas produced during
fermentation

In unleavened dough like pastry this gluten structure allows for it to be stretched out over a
large area without breaking.
 It is gray, tasteless and is tough and slightly elastic.
 Glutenin – gives strength
 Gliadin – provides elasticity

SOLUBLE PROTEINS: 1 – 2% Albumin, Globulin and Protease.

Sugar
Sucrose 2 – 4% : all plant material naturally contains sugar. 1.5 – 2% is sufficient for gas
production up to 5% (Bulk Ferment Time) plus glucose, plus dextrose (inversion of cane sugar).
If flour is low in these sugars, malt can be added to formulae, to allow longer Bulk Fermentation
Time. (BFT)

Moisture 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling. Wheat
bread is a hard grain and needs to be soaked in water to aid in milling process.
There laws pertaining to the amount of moisture allowed in flour. In Australia it cannot be more
than 15%.

Fat - 1 - 2% this contains carotene, the coloring pigment of flour.

Enzymes
Diastatic – Amylase change starch in sugars.
Proteolytic – Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of the
bread, especially in wholemeal products.

Factors influencing flour behavior:

Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for the yeast to
ferment through enzymatic activity.

Salt
Salt is a natural mineral that consist of 6 parts chlorine and 4 parts sodium.

Functions of Salt are:

 Controls fermentation
 Toughen gluten (stabilizing it)
 Increase volume
 Enhances flavours in bread and provides product with its characteristic flavor
  Control dough – lack of salt results in dough’s which are sticky and are difficult to handle
 Increases shelf-life: acts as an antiseptic – suppresses activity of bacteria, is hydroscopic –
attracts moisture
 Improves crust color.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the production of Yeast
Goods. It is a unicellular organism yet each microscopic cell contains a multitude of enzymes
capable of carrying out the most intricate series of chemical reactions.
Because it is a living organism, baker’s yeast is very perishable and must have optimum storage
conditions.

 Compressed yeast should be stored in dark and cool conditions; it is best used for up to
two weeks after manufacture, as it slowly loses its strength.
 Yeast produces Carbon Dioxide and Ethyl Alcohol, by changing sugars.
 The activity of yeast is destroyed at temperatures above 55⁰C. and maybe severely
impaired at temperatures over 45⁰C.

Production of Flavour
Imparts flavours during fermentation through flavor substances such as organic acids, esters,
alcohol and ketones.

Nutrition
Yeast is rich in protein and B vitamins. It must not come in direct contact with salt, sugar or fat.

Available forms of Yeast

 Compressed
 Dried
 Creamed or Liquid
Rate of Fermentation and Yeast Activity
These are controlled by the following:
Sugar Quantity:
Up to 5.0% speeds up fermentation
Over 5.0% slows down or retards fermentation

Water Added to Dough

More water makes softer the doughs – faster rate
Less water makes tighter doughs – slower rate
Dough Temperature:
The warmer the dough temperature, the faster fermentation
The cooler the dough temperature, the slower the fermentation

Acidity:
4 – 6 pH range. Outside these, activity is slower.
Yeast Quantity:
Lower quantity of yeast will result in longer proof.
Amount of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: Yeast is a living thing. It need to be cared for and used properly.
Water

 Hydrates gluten forming proteins (Gliadin and Glutenin)

 Dissolves and disperses salts and sugar and carries sugar to the yeast which it can only
use in liquid form.
 Provides moisture to yeast to grow
 Hydrates dry yeast and disperses both dry and compressed
 Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking (gelatinization) – makes it available to analyse
enzymes
 Controls enzymes activity (enzymes are active only in liquid or semi liquid mediums)
 Increases shelf life
 Contributes to eating qualities

Best Improvers

 Ensures additional food supply for yeast

 Contains malt which is changed into maltose and changes starch into simple sugar easily
fermentable by yeast
 Contains chemical stimulants ensuring adequate source of nitrogen – essential for
building up protein in newly forming yeast cells.
Dough Improvers basically assist in 2 areas:
Gas Production and Gas Retention
This is what makes a yeast dough rise.