Q1 | Home Economics

Which equipment is used in rolling or kneading a large amount of dough mixture?

Dough Roller

Which type of mixing technique is commonly done in baking bread?

Kneading

Kinds of Dough in Bread-Making

• Lean Dough

• Rich Dough

Types of Bread

• Soft Roll Bread

• Hard Roll Bread

• Quick Breads

• Muffins

• Biscuits

Breads

Baked goods which are usually made of the following major baking ingredients, namely: flour, water and yeast or another leavening agent. These ingredients are mixed and often kneaded and baked.

Mixing Techniques Used in Baking

• Creaming

• Cutting In

• Folding

• Cut and Fold

• Beating

• Stirring

• Whipping

• Sifting

Methods of Mixing Dough

1. Straight Dough Method/One Bowl Method

2. Sponge Dough Method

3. No-knead Dough Method

General Factors & Techniques to Consider

1. Butter Consistency

2. Room Temperature Ingredients

3. Read the Recipe

4. Prepped Ingredients

5. Proper Measuring

6. Weigh Your Ingredients

7. Oven Thermometer

8. Keep Oven Door Closed

9. Chill Cookie Dough

1 kg = ? g.

1000 grams

1 pound = ? oz.

16 ounces

1 tbsp. = ? tsp.

3 teaspoons

1 C. = ? oz.

8 oz.

1 pt. = ? C.

2 Cups

1 qt. = ? pt.

2 pints

1 gal. = ? quarts

4 quarts

Substitution for 1 oz. Sweetened Chocolate

= ¼ C cocoa + 1 ½ to 2 tsp. shortening

Substitution for 1 tbsp. Cornstarch

= 2 tbsp. flour

4 Substitutions for an Egg

• = 1/3 C applesauce

• = ½ ripe pureed banana

• = ½ C buttermilk

• = ¼ C soy yogurt

Substitution of 1C Evaporated Milk

= ¾ C powdered milk + ½ C water

True or False: Determine if the following substitution is correct, if it’s false, provide the right equivalent.

2 C Butter = 1 C margarine

1 C Butter = 1 C margarine

Substitute for 1C Bread Flour

= 1 tbsp. gluten flour + 1 c. all-purpose flour

Substitute for 1C All-Purpose Flour

= 70g. bread flour + 60g. cake flour

Abbreviation for Kilogram

kg.

Abbreviation for Gram

g.

Abbreviation for Pound

lb/s.

Abbreviation for Ounce

oz.

Abbreviation for Fluid Ounce

fl. oz.

Abbreviation for Teaspoon

tsp. or t.

Abbreviation for Tablespoon

tbsp. or t.

Abbreviation for Cup

C. or c.

Abbreviation for Pint

pt.

Abbreviation for Quart

qt.

Abbreviation for Gallon

gal.

Quantity Used in Minor Ingredients

Small Quantities

Uses of Milk in Baking

• Increases nutritive value of baked products.

• Enhances texture and increased softness of baked goods.

• Acts as a strengthener when mixed with flour (helps in the formation of gluten) → gives a baked item structure.

• Provides moisture and tenderness to baked goods.

• Enhance flavor.

• Extends shelf life of a cake.

• Boost crust color.

Types of Milk

• Fresh/Whole

• Condensed

• Powder/Dry

• Evaporated

• Skimmed

Purpose of Liquid Ingredients

• Provides moisture to rehydrate and activate the yeast.

• Brings together the flour and other dry ingredients to make the dough.

• Improves the formation of gluten strands during the kneading of dough.

Compressed (Cake) Yeast

Can be stored for four to five weeks in a refrigerator.

Dry or Granular Yeast

Darker in color than cake yeast, purchased in sealed packs or enveloped to ensure freshness, and can be instant or active.

Fermentation

The process of converting sugar to alcohol and to carbon dioxide.

Yeast

Single-celled plant that feeds on starch and sugar through fermentation.

Examples of Physical Leaveners

• Air works as a leavener because it expands when heated.

• Beating

• Folding in beaten egg whites.

• Sifting the flour.

• Creaming the shortening.

Uses of Shortening in Baking

• Increases tenderness and improves flavor.

• Assists in gas retention giving better volume and crust.

• Prevent the cohesion of gluten.

• Improve the aroma, color and texture of baked products.

• Improve the shelf life of baked products because of its moisture.

Uses of Egg in Baking

• Eggs are used as thickening agent.

• Egg washes are brushed on many 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.

Characteristics & Functions of Egg

• Represents approx. 50% of the total cost of any baked product and considered the baking ingredient with the highest cost.

• Backbone of many baked goods (& flour) and contribute to its structure.

• Eggs also provide steam for leavening (to expand or rise) or moisture for starch.

• Important in helping to bind all the other ingredients together.

• Yolks add moisturizing fat and helps emulsify the batter, giving the baked goods a smooth and creamy texture.

• The whites act as strengtheners.

Effects of Sugar in Baking

• increases dough development

• make the color of the crust richer

• improves the nutritive value flavor and aroma of the product

• makes the break 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

Flour

A finely ground meal obtained by grinding and milling cereal grains or other root crops. It can be made from wheat or other grasses and non-grain plants.

Made from wheat, rye, barley, corn, rice, and potatoes.

Protein

Determines the gluten strength of the flour.

Gluten

Gives the dough its shape and form. The more protein a flour has, the stronger the gluten strength.

Bread Flour

Highest amount of protein (12-14%) and has the strongest gluten strength. Used for yeast breads and sturdy baked goods.

All-Purpose Flour

Made from a combination of bread and cake flour sources and has medium gluten strength (10-11%). Suitable for almost any baking purposes.

Cake or Soft Flour

Milled from soft white wheat, low in gluten (7-9%) and results in a finer texture. Used for cakes and cookies.

Self-Rising Flour

White flour with salt and baking powder already combined into it (8.5-11%). Used for quick breads.

Sugar

A sweet, soluble organic compound that belongs to the carbohydrate group of food.

Regular Granulated (White) Sugar

Commonly found on the table at home, also known as table sugar or refined sugar.

Confectioner's or Powdered Sugar

Granulated sugar that has been pulverized, added with cornstarch. Used in making frostings and icings.

Brown Sugar

Contains caramel, mineral matter, and moisture. Often called "soft sugar" because of its moisture content.

Eggs

A complete protein, containing all the essential amino acids. Both the yolk and egg white contain protein.

Shortening

Any fat that increases tenderness in flour mixtures.

Chemical Leaveners (Definition & Examples)

Chemical mixtures or compounds that release gases, usually carbon dioxide. Examples include baking soda, baking powder, and cream of tartar.

Biological Leaveners

Different from other leavening agents because it is alive. Yeast is a type of biological leavener.

Water

Cheapest liquid used in baking, provides moisture and acts as a binding agent for baked products.

Milk and Other Dairy Products

Moistens dough and batters, adds flavor and helps the product stay longer.

Minor Ingredients

Essential in attaining the sensory qualities of baked products to enhance flavor and texture.

Examples of Minor Ingredients

• Vanilla

• salt

• coffee

• spices

• wines

• chocolate

• cocoa

Table Abbreviation

Common abbreviations for units of measurement used in baking.

Baking Ingredients Substitution

Alternative ingredients that replace the role of the original ingredients in the absence of other ingredients.

Equivalent Measurements and Weights

Measurements that equate to the same quantity or amount with another unit of measurement.

Butter Consistency

The right consistency of butter in baking impacts the texture of baked goods. Recipes may call for softened, chilled, or melted butter.

Room Temperature Ingredients

Ingredients that are at room temperature when used in a recipe, resulting in easier blending and a uniform texture.

Read the Recipe

The important step of reading the entire recipe before starting to prevent ingredient wastage and failed desserts.

Prepped Ingredients

Measuring and preparing all ingredients before starting a recipe for a smoother baking process.

Proper Measuring

The precision required in measuring ingredients for baking, using appropriate measuring cups or spoons and spooning and leveling dry ingredients.

Weigh Your Ingredients

Using a kitchen scale for more accurate measurements, especially for ingredients where volume measurements can vary.

Oven Thermometer

An essential tool for verifying the accuracy of your oven's temperature, as the displayed temperature may not be accurate.

Keep Oven Door Closed

Avoiding the temptation to constantly open and close the oven door, as it can disrupt the oven's temperature and affect baking.

Chill Cookie Dough

Following the step of chilling cookie dough when a recipe calls for it, resulting in firmer, less spread-out cookies with enhanced flavor.

Straight Dough Method/One Bowl Method

A mixing method that combines all ingredients together at one time to make the dough, which is then set aside to rise.

Sponge Dough Method

A mixing method that involves mixing part of the liquid, flour, and yeast to make a soft mixture that is set to rise until bubbly, then adding the remaining ingredients.

No-knead Dough Method

A mixing method that involves a softer batter instead of a dough, where kneading is not required to thoroughly mix the ingredients.

Creaming

A mixing technique where one or two ingredients are rubbed in a bowl with a spoon or electric mixer to create a soft, fluffy mixture.

Cutting In

A mixing technique that involves mixing fat and flour using a pastry blender or two knives in a scissor-like manner to create a coarse, granular mixture.

Folding

A gentle mixing technique used to retain air in the mixture, often involving delicately textured ingredients like beaten egg whites or whipped cream.

Cut and Fold

A mixing technique that combines cutting vertically through the mixture and turning it over and over by gliding a spoon or rubber scraper across the bottom of the mixing bowl.

Beating

A mixing technique that incorporates air into a mixture through mechanical agitation, often finished with the help of wire whips, egg beaters, or electric food mixers.

Stirring

A mixing technique commonly done with a wooden spoon, rotating it through a mixture until the ingredients are combined.

Whipping

A process of beating eggs and cream to fill them with air and make them thick and fluffy.

Sifting

A process of separating coarse particles in ingredients by passing them through a sieve, incorporating air into the mixture.

Breads

Baked goods made of flour, water, and yeast or another leavening agent, mixed, kneaded, and baked.

Soft Roll Bread

Yeast-raised rolls with a soft outer crust, such as dinner rolls and ensaymada.

Hard Roll Bread

Yeast-raised rolls with a hard outer crust, such as monay and pandesal.

Quick Breads

Non-yeast dependent bread made with a leavening agent like baking powder or baking soda, allowing for immediate baking.

Muffins

Tender, moist, and simple cup breads leavened with baking powder or baking soda.

Biscuits

Small flaky breads leavened with baking powder, making them quicker to prepare than when yeast is used.

Lean Dough

Made of basic ingredients like flour, yeast, salt, with some sugar and shortening, used for crusty bread varieties like pandesal and French bread.

Rich Dough

Uses more sugar and butter as shortening, and contains additional ingredients like nuts, fruits, and eggs, used for rolls, coffee cakes, and sweet bread varieties.

Leavening Agent

A substance used in baking to make a product rise and become light in proportion to its size.

Oil

A shortening made from plant products like corn, cottonseeds, soybeans, peanuts, and other sources.

Which equipment is used to mix, blend, or stir baking mixtures.

Electric Mixer

Two types of methods used in kneading dough.

Straight Dough Method and Sponge Dough Method