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EDUKASYONG PANTAHANAN AT PANGKABUHAYAN (TLE 1)

Chapter IV- Basic Baking (Bread and Pastry)

Lesson 1: CLASSIFICATION OF MAJOR INGREDIENTS IN

BAKING

Baking is a cooking method using dry heat (Merriam-Webster, 2013). This method
is applicable to cooking different kinds of food products such as fruits, or meat dishes.
Man’s innovation in preparing and cooking grains gave way to the discovery in
baking. Seeds of cereal grasses such as wheat and rice are examples of grains. In the early days,
rice and other cereals are pounded and ground and flour is the product. Flour is the basic
ingredient of baked products. Baking bread could have started when man learned to pound or
mash grains and with the addition of water, a paste is produced. When the paste is spread on a
hot stone near a fire, flat bread is produced (Gisslen, 2001). Yeast, which gives rise to baked
products was then discovered and other ingredients; new tools and equipment were also invented
which resulted in the several varieties of bread and other baked products we have today in the
market.
Baking relies on the chemistry of carefully considered and properly measured
ingredients to create culinary magic: light-as-air biscuits, chewy cookies, flaky crusts, and moist
cakes. Besides good measuring spoons, the key to baking success is fresh, good-quality
ingredients. With this guide, you’ll be ready to stock your pantry and bake like a pro.

• Trace the history of baking

• Discuss the major ingredients needed in baking according to their classification
and function

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Short History of Baking

Bread making existed in the olden

times though it is not clear when this really
began. The earliest biblical record in bread
making was during the time of Abraham
(Genesis 14:8) more than 2000 BC. After
several years, it was known that 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 (Genesis 40:1). The
chief baker was apparently considered a high
official position in the household of Pharaoh.
The production of the large quantity of breads is said to have started in ancient Rome
where pastry cooking was a recognized occupation (Gisslen, 2001) and the pastry cooks can become
members of the formal organization or professional bakers called a pastillarium.

Major Ingredients in Baking

Baked products are essentially made from the same ingredients such as flour, fats,
sugar, eggs, water or milk, and leavening agent. As a future baker, it is important that you should
familiarize yourself with the different ingredients needed in baking.

A. Flour
This provides the structure of the product that is why it is considered as the primary
ingredient. Wheat grain produces the kind of flour commonly used in baking. It is the only flour
that contains enough gluten- forming protein to provide the essential characteristics of baked
goods. Some of the varieties of flour are made from rye, rice, corn, millet, barley, and oats.
They produce distinctive flavors and textures of baked goods.

Types of flour according to the Culinary Institute of America (de los Reyes
and Anero, 2016):
• Bread Flour- this is hard wheat flour and also known as patent flour. This is used for
breads and soft rolls. Its protein content ranges from 11 to 13 percent.
• All- Purpose Flour- this is a mixture of hard and soft wheat flours milled from the
endosperm of the wheat kernel. The protein content in this flour can range from 8 to
12 percent.

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• Cake Flour- this is soft wheat flour with protein content ranging from 6 to 9 percent.
This is good for baking cakes and cookies.
• Clear Flour- this is hard wheat flour, which has a color darker than bread, or high-
gluten flour and is commonly used in rye breads. Its protein content ranges from 12 to
14 percent.
• Durum Flour- this is made from the endosperm of the durum wheat kernel. It is hard
wheat flour used in bread making with protein content ranges from 12 to 14 percent.
• High-gluten Flour- this is milled from the entire endosperm and used for bagels and
hard rolls. Its protein content is typically 13 to 14 percent.
• Pastry Flour- this is used for pie crust, dough, muffins, some biscuits as well as
pastries.
• Semolina- this is a more coarsely- ground durum wheat flour, commonly used in pasta
making.
• Whole Wheat Flour- this is hard wheat flour milled from the entire wheat kernel,
including the bran and germ, due to the high content of lipids (fats) in germ. This kind
of flour can easily become rancid. Its protein content ranges 14 to 16 percent.

B. Liquids
Moistness and texture of the baked products are attributed to liquids. This is
important in hydrating protein, starch, and leavening agents. The baked product is also
leavened by liquid because it turns to steam and expands during the baking process.

Kinds of Liquid Ingredients:

• Milk and Creams- the most common milk referred to in most recipes is the fresh
whole milk. Evaporated milk is the kind of milk where 60% of water content has
been removed. When used in baking, this can be diluted with equal amount of
water.
• Juice- fresh fruit juices are usually used in baking. These add flavor and color and
is best used in recipes with baking soda as leavening agent.
• Water- is considered a universal solvent and has the following attributes: 1) gluten
forms in the form of water; 2) it serves as a solvent and as dispersing agent for
salt, yeast, and sugar; 3) it is necessary for the yeast fermentation and
reproduction; 4) it is responsible for the consistency of bread dough; and 5) the
temperature of the water can be varied in order to obtain dough of the correct
texture.
C. Fat
This can be in liquid or solid form. This comes from animals or vegetables. In
general, fats 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).

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Kinds of Fat:
• Butter- this can be salted or unsalted and made out of fatty milk protein. Its flavor
and melting quality are good attributes for pastries and cakes. To maintain its good
quality, butter must be wrapped and kept in the refrigerator because it melts at
room temperature.
• Margarine- this is made from several hydrogenated vegetables or animal fats, with
flavoring emulsifiers, coloring agents and other ingredients.
• Oil- this is a liquid fat which comes from vegetables, nut or seed sources. This is
not commonly used in cakes as it spreads to the mixture too thoroughly and can
shorten too much which may affect the cake product.
• Lard- this comes from the side part of the hog but it is rarely used nowadays.
• Shortening- this is group of solid fats especially formulated for baking, is usually
white in color and is tasteless. Flaky products like pie crusts and biscuits use this
kind of fat.
D. Sugar
This is also known as sweetener. Sweeteners have different forms from powder to
crystal to syrups. They come in different degrees of sweetness.
According to Gail Sokol as cited by de los Reyes and Anero, 2016, sugar has many
uses in baking besides from acting as a sweetener. These are:
1. Provides tenderness to the baked goods;
2. Gives color to baked goods during caramelization process;
3. Absorbs moisture from the air to provide moistness;
4. Aids fats in absorbing air during the creaming process;
5. Stabilizes meringue and whipped cream;
6. Provides yeast with food to encourage fermentation;
7. Caramelizes and recrystallizes to create confections, frostings, and sauces; and
8. When mixed with water, it prevents water from freezing into a solid state.

Kinds of Sugar:
• Granulated or Refined Cane sugar- the regular white sugar also known as table
sugar. These are different kinds as to their granules. The caster sugar which is
finer in granules than the regular white sugar.
• Confectioner or Powdered sugar- this is a kind of sugar ground to a fine powder
mixed with a small amount of starch. This is also called as icing sugar. This is
used in icing cake, toppings, cream fillings, and dusting.
• Brown sugar- this comes in raw brown, light brown, and medium brown color. It is
said that the darker color has more impurities. Brown sugar contains small amount
of fructose and glucose. It has low content of molasses and the natural fibers of
the sugar cane.

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E. Leavening Agents
This is the ingredient in baking that makes the baked product rise. It is responsible
for the production and incorporation of gases during the baking process. Leavening agents
are of different types.

Types of Leavening Agents:

• Yeast- this comes in two types: 1) active dry yeast or instant yeast- which has
coarse oblong granules; 2) instant yeast or rapid- rise yeast has smaller granules
and dissolves faster. This is used for breads due to its gluten- formation and
stabilization characteristics in the fermentation process of yeast.
• Baking Soda- this is also known as sodium bicarbonate. It is fine white powder
and has a slightly salty and alkaline taste. Baking soda is good for baking muffins,
cakes, cookies, and pastries due to its fast action of chemical leavenirs.
• Baking powder- this is a mixture of baking soda plus an acid to react with it, and
starch to prevent lumping. Baking powder is available in two types: 1) single-acting
baking powder which requires only moisture to release gas, 2) double-acting
baking powder releases gas in two stages: first, during mixing; second, it
completes the reaction with the addition of heat during baking.
F. Eggs
Egg performs many functions in the production of baked products. The best kind
of egg in baking is the fresh-white chicken egg. Large and fresh white eggs are the best
for baking. They should be clean, fresh, and free from bad odors and taste.

Some of the functions of eggs in baking:

• Protein in egg contributes to structure of the baked product.
• It serves as emulsifier. It contributes to volume and texture.
• It is a leavening agent. When egg whites are beaten, air is trapped in the foam
bubbles and expand during baking.
• It gives moisture to the baked product due to the quantity of water in eggs.
• Eggs give flavor, color, texture, and nutritional value.
G. Salt and other flavorings
The color and sweetness of other ingredients is enhanced with the use of salt. Salt
slows down yeast fermentation and strengthens gluten structure making it more
stretchable (Lauterbach and Albrecht, 1994). Other flavorings used in baking include
vanilla, spices (cinnamon, nutmeg, ginger) and flavor extracts which are available in the
market.

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Make a short video discussing on what you have learned/ gained insights in this
topic: Classification of Major Ingredients in Baking. The video must be in minimum of 2
minutes. Send your video directly on our Google Classroom (submit/ turn-in). You will be graded
based on the given rubrics.

CATEGORY 10 POINTS 8 POINTS 6 POINTS 4 POINTS

The activity is
The HAND Activity finished Uses and Minimal
beautifully and
Art production, with most details displays application of
carefully made.
and uses tools, understanding of skills and
Craftsmanship, Put time and
supplies, and techniques in a techniques.
techniques, and effort into
materials minimum Unfinished
processes completion of
appropriately standard activity
work
Demonstrates
Demonstrates Demonstrates Demonstrates
The MIND comprehensive
broad knowledge some knowledge little or no
Intellectual knowledge and
of many contexts. of contexts. knowledge of
expressive ideas.
curiosity, using Shows Limited contexts. No
Shows
knowledge and satisfactory achievement of effort toward
outstanding
critical thinking achievement goals and goals and
achievement
towards goals. objectives objective
toward goals.
The SPIRIT Activity finished
Application to life, Activity finished
but not Activity finished Activity is
with cleanliness
Exploration of self, completely but no evidence unfinished with
and organization
Originality, and organize, of cleanliness much help from
after thorough
personal problem solved and organization others
demonstration
expression logically

Criticism/ Reflect Analyses and Unclear or

Application to life, conclusions are Some inaccurate
Analyses are
Exploration of self, accurate, understanding of understanding of
consistent with
Originality, and detailed, and analysis and topic and how to
data
personal consistent with projects goals communicate
expression housekeeping housekeeping

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