CHAPTER 1.1: The Major Ingredients in Baking

Flour – A finely ground meal obtained by grinding and milling cereal grains or other root crops.

• Commonly made from wheat (protein) but can also be made from many other grasses and non-grain plants (e.g. rye, barley, corn, rice, potatoes, etc.)

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.

— Types of Flour

Bread or Hard Flour – Highest amount of protein (12-14%) thus, has the strongest gluten strength.

• It is creamy in color and is rather rough and granular.

• The high gluten content causes the bread to rise and gives its shape and structure.

• It is commonly used for yeast breads, any sturdy baked goods where chew is desirable.

All-Purpose Flour (General/Family) – 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. It is comparatively low in gluten (7-9%) and so results in a finer texture.

• Weak because the products made from it are tender with delicate texture.

• Good for making cakes and cookies where a tender and delicate texture is desired.

Self-Rising Flour – A variety of white flour that has salt and baking powder already combined into it (8.5-11%).

• Can make quick work of simple recipes by combining three ingredients into one.

• Evenly distributed throughout the flour so it gives an even reliable rise to baked goods.

• Best used for quick breads such as biscuits, muffins, pancakes and scones.

— Types of Sugar

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

• Simplest to digest among all carbohydrates.

Regular Granulated (White) Sugar – Commonly found on the table at home. It is also known as table sugar or as refined sugar.

Confectioner’ or Powdered Sugar – Granulated sugar that has been pulverized.

• Added with 3% cornstarch to prevent lumping and caking.

• Frequently called confectioner’s sugar because it is used in making frostings and icings.

Brown Sugar – Contains caramel, mineral matter and moisture. It also contains a small amount of molasses.

• Often called “soft sugar” because of its moisture content.

• Its color may vary from light to dark brown.

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

— Eggs

Eggs – A complete protein, containing all the essential amino acids humans 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.

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.

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.

— Shortening

Shortening – Any fat when added to flour mixtures increases tenderness via preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

• The taste of the product depends greatly on the flavor of the shortening.

Oil – Made from plant products (e.g. corn, cottonseeds, soybeans, peanuts, etc.)

• You can substitute oil for melted shortening.

• Corn oil and vegetable oils are commonly used in baking.

• Unless specified in the recipe, olive oil should not be used in baking.

Butter – Made of fatty milk proteins (80–85% fat; 10–15% water; and 5% milk solids).

• When used in baking, it contributes flavor and tenderness.

• Remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 – 35 C (90 – 95 F).

Margarine – Made from hydrogenated vegetable oil (80–85% fat; 10–15% water; and 5% salt).

• The hydrogenation process makes the oil solid.

Lard – Made of fat from pork.

• Some people prefer lard for making pie crust and biscuits because it gives a flakier texture.

Cocoa Butter – Ivory–colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder.

• Gives chocolate its creamy, smooth, melt-in-your-mouth texture.

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.

— Leavening Agents

Leavening Agents (Leaveners) — Causes dough to expand by releasing gas once mixed with liquid, acid or heat.

Chemical Leaveners – Chemical mixtures or compounds that release gases, usually carbon dioxide.

• Used in quick breads and cakes, as well as cookies.

Examples of Chemical Leaveners:

• Baking Soda (Sodium Bicarbonate) - A leavening that reacts to acid to produce C02

  • Powerful leavener that readily reacts as soon as it comes in contact with batter or dough.

• Baking Powder – Baking soda + Acid Salt.

• Cream of Tartar – Tartaric fine white crystalline acid salt which is by-product of the wine – making industry.

  • Used in whipping egg whites to stabilize them.

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.

Biological Leaveners — Different from other leavening agents because it is alive.

Yeast — Single-celled plant that feeds on starch and sugar.

• Leavening with yeast is a process based on fermentation.

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

Types of Yeast:

• Dry or Granular — Darker in color than cake yeast, purchased in sealed packs or enveloped to ensure freshness.

  • Can be active or instant.

• Compressed (Cake) Yeast — Can be stored for four to five weeks in a refrigerator.

— Liquid Ingredients in Baking

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.

Water – Cheapest liquid used in baking used for rehydration.

• The right amount helps dissolve all other ingredients in batter and in dough to form smooth, workable mixture.

• Acts as a binding agent for any baked products.

Milk and Other Dairy Products – Moisten dough and batters and gives a finer, more velvety grain.

• Adds flavor and helps the product stay longer.

• Create a fuller, moister texture in baked goods and help them brown on the surface.

Types of Milk in Baking:

• Fresh/Whole

• Condensed

• Powder/Dry

• Evaporated

• Skimmed

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.

CHAPTER 1.2: Minor Ingredients in Baking.

Minor Ingredients — Not as important as the major ingredients but they are essential in attaining the sensory qualities of baked products.

• Used in small quantities, but contribute to the enhancement of flavor and texture of the bake products.

• Add distinction and character to baked goods.

Examples of Minor Ingredients:

• Flavoring

• Vanilla

• Salt

• Coffee

• Spices (cloves, cinnamon, nutmeg)

• Wines

• Chocolate and Cocoa

CHAPTER 2: Measurements & Substitutions in Baking

Table Abbreviation:

— Baking Ingredients Substitution

Substitution of Common Ingredients — Alternative ingredients that replace the role of the original ingredients in the absence of other ingredients.

Examples of Substituting Dry Ingredients:

• Flour

  • 1 C All-purpose Flour = 70g. bread flour + 60g. cake flour

  • 1 C Bread Flour   = 1 tbsp. gluten flour + 1 c. all-purpose flour

• 1 C Butter = 1 C margarine

Examples of Substituting Liquid Ingredients:

• 1 C Evaporated Milk = ¾ C powdered milk + ½ C water

• Egg

  • 1 Egg = 1/3 C applesauce

  • 1 Egg = ½ ripe pureed banana

  • 1 Egg = ½ C buttermilk

  • 1 Egg = ¼ C soy yogurt

• 1 tbsp. Cornstarch = 2 tbsp. flour

• 1 ounce sweetened chocolate = ¼ C cocoa + 1 ½ to 2 tsp. shortening

— Equivalent Measurements and Weights.

Equivalent — A measurement that will equate to the same quantity or amount with another unit of measurement.

CHAPTER 3: Baking Techinques

Baking is one of the delicate culinary arts, which requires careful and precise measurements, ingredients, cooking temperatures, and techniques. Although the fine balancing act of baking is intimidating to some, any home cook can become a baker with the right ingredients and baking supplies, a bit patience and reliable recipes.

General Factors & Techniques to Consider:

1. Butter Consistency: It's crucial to use the right consistency of butter in baking, as it can impact the texture of your baked goods. Recipes may call for softened, chilled, or melted butter, each with a specific purpose.

2. Room Temperature Ingredients: When a recipe mentions using room temperature ingredients, make sure to follow this instruction. Room temperature ingredients blend more easily into the batter, resulting in a uniform texture.

3. Read the Recipe: Always read the entire recipe before starting to understand the what, why, where, and when of the process. This simple step can prevent ingredient wastage and failed desserts.

4. Prepped Ingredients: Measure and prepare all your ingredients before beginning a recipe. Having everything ready on your counter before starting ensures a smoother baking process.

5. Proper Measuring: Baking requires precision in measuring ingredients. Use appropriate measuring cups or spoons for dry ingredients and spoon and level them for accuracy.

6. Weigh Your Ingredients: Weighing ingredients is more precise than using volume measurements like cups, as cup sizes can vary. Using a kitchen scale ensures accurate results.

7. Oven Thermometer: An oven thermometer is essential to verify your oven's temperature accuracy, as the displayed temperature may not be the true temperature inside. An inaccurate oven can ruin your baking.

8. Keep Oven Door Closed: Constantly opening and closing the oven door can disrupt the oven's temperature and affect your baking, so it's important to resist the urge to peek at your product/s.

9. Chill Cookie Dough: If a recipe calls for chilling cookie dough, follow this step. Chilled dough results in a more firm, thicker, less spread-out cookies with enhanced flavor, optimal for sticky cookie dough.

Methods of Mixing Dough:

1. Straight Dough Method/One Bowl Method – Combines all ingredients together at one time to make the dough. The dough needs kneading and will be set aside to rise.

2. Sponge Dough Method – Mixes part of the liquid, flour and all of the yeast to make a soft mixture which is set to rise until bubbly. Then, the remaining ingredients will be added and the mixture is considered as straight dough.

3. No-knead Dough Method – Has a softer batter instead of a dough. Kneading is not required to mix the ingredients thoroughly.

Mixing methods greatly affects flour mixtures and its resulting product. Various techniques have been developed for efficiency and convenience. Some of them are as follows.

Mixing Techniques Used in Baking:

• Creaming – rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture, The creamed mixture should have both smooth and grainy particles.

• Cutting In – mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces, coating them with flour to create course, granular mixtures for pastries and biscuits.

• Folding – this is working with to ingredients very gently to retain air in the mixture. It often involves one delicately textured ingredients such as beaten egg white or whipped cream, which would be reduced to nothing if handled crudely, and a batter type mix.

• Cut and Fold – a combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scrapper across the bottom of the mixing bowl at each turn.

• Beating – it is done to incorporate air in a mixture by mechanical agitation. It could be finished with the help of special gadgets like wire whips, egg beaters or electric food mixers or with a fork.

• Stirring – it is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined.

• Whipping – it is a process of beating eggs and cream to fill them with air and make them thick and fluffy.

• Sifting – it is a process of separating course particles in the ingredients by passing through a sieve. Air is incorporated through this method.

CHAPTER 4: Types, Kinds & Classifications of Bakery Products

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.

Types of Bread:

• Soft Roll Bread – yeast-raised roll with a soft outer crust.

  • Examples of Soft Roll Bread: Dinner Rolls & Ensaymada

• Hard Roll Bread – yeast-raised roll with a hard outer crust.

  • Examples of Hard Roll Bread: Monay & Pandesal

• Quick Breads – non-yeast dependent bread made with a leavening agent (such as baking powder or baking soda) that permits immediate baking of the dough or batter mixture.

• Muffins – tender, moist and simple cup breads leavened with baking powder or baking soda.

• Biscuits – small flaky breads leavened with baking powder, baking powder makes preparation time shorter than yeast is used.

Kinds of Dough in Baking Bread:

• Lean Dough – Made of basic ingredients like flour, yeast, salt, with enough amount of sugar and shortening and usually made into Pandesal, Pan Amerikano, French bread and other crusty bread varieties.

• Rich Dough – Uses more sugar and butter as shortening and contains nuts, fruits, eggs and other additional ingredients that would make your dough mixture richer. This type of dough is used in making rolls, coffee cakes and sweet bread varieties.

— Quiz Compilation

Question 1:

• Question: It is a substance used in baking to make a product rise, so it becomes light and proportion to its size.

• Answer: leavening agent

Question 2:

• Question: ______________ is a process of separating coarse particles in the ingredients by passing through a sieve.

• Answer: sifting

Question 3:

• Question: It is a shortening made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources.

• Answer: oil

Question 4:

• Question: What equipment is used to mix, blend, or stir baking mixtures?

• Answer: Electric mixer

Question 5:

• Question: It is a granulated sugar that has been pulverized.

• Answer: confectioner's sugar

Question 6:

• Question: What are the two types of method used in kneading a dough?

• Answer: Straight dough Method and Sponge dough Method

Question 7:

• Question: It is a mixing method in which you rub one or two ingredients in a bowl with the help of a spoon or electric mixer to make a soft fluffy mixture.

• Answer: creaming

Question 8:

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

• Answer: dough roller

Question 9:

• Question: What ingredient below can be an alternative for cornstarch?

• Answer: flour

Question 10:

• Question: Which of the following is used for baking, heating, or drying foods?

• Answer: oven

Question 11:

• Question: This dough also uses basic ingredients but used more sugar and butter as shortening.

• Answer: rich dough

Question 12:

• Question: It is sometimes called soft flour.

• Answer: cake flour

Question 13:

• Question: It is made of fatty milk proteins.

• Answer: butter

Question 14:

• Question: Dinner rolls are what type of bread?

• Answer: soft roll bread

Question 15:

• Question: Flour is most commonly made from wheat, rye, barley, corn, rice, and potatoes.

• Answer: True

Question 16:

• Question: This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of sugar and shortening.

• Answer: lean dough

Question 17:

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

• Answer: kneading

Question 18:

• Question: A cup of evaporated milk can be substituted with which of the following ingredients?

• Answer: ½ c. evap. Milk + ½ c. water

Question 19:

• Question: What is the equivalent measurement in cups of a ½ pureed ripe banana?

• Answer: 1/4 cup

Question 20:

• Question: It is termed as general purpose or family flour.

• Answer: all-purpose flour

Question 21:

• Question: This chemical leavener reacts to acid to produce carbon dioxide.

• Answer: baking soda

Question 22:

• Question: What are the two types of dough?

• Answer: Lean dough and Rich dough

Question 23:

• Question: It is an ingredient responsible for the structure of the bread.

• Answer: flour

Question 24:

• Question: The following are substitutes for egg, except one.

• Answer: sugar

Question 25:

• Question: What type of flour has the highest amount of protein (12-14%) thus, the strongest gluten strength?

• Answer: bread flour