MARICEL C.

DIOKNO

History of
Baking

Qualities of a baker

Basic Baking ingredients

Baking From The
Beginning Of Time
 Baking
Baking has been many cultures'
favorite technique for creating
snacks, desserts, and
accompaniments to meals for many
years. Now, it is very well-known as
the method for creating sweets and
all sorts of wondrous mouthwatering
pastries.
In ancient history, the first evidence of
baking occurred when humans took wild
grass grains, soaked it in water, and
mixed everything together, mashing it
into a kind of broth-like paste. Then, the
paste was cooked by pouring it onto a
flat, hot rock, resulting in a bread-like
substance. Later, this paste was roasted
on hot embers, which made bread-
making easier, as it could now be made
anytime fire was created.
Around 2500 B.C., records show that the
Egyptians already had bread, and may have
actually learned the process from the
Babylonians. The Greek Aristophanes,
around 400 B.C., also recorded information
that showed that tortes with patterns and
honey flans existed in Greek cuisine.
Dispyrus was also created by the Greeks
around that time and widely popular; was a
donut-like bread made from flour and honey
and shaped in a ring; soaked in wine, it was
eaten when hot.
In the Roman Empire, baking
flourished widely. In about 300 B.C.,
the pastry cook became an occupation
for Romans (known as the
pastillarium). This became a very
highly respected profession because
pastries were considered decadent,
and Romans loved festivity and
celebration. Thus, pastries were often
cooked especially for large banquets,
and any pastry cook who could invent
new types of tasty treats, unseen at
any other banquet, was highly prized.
Around 1 A.D., there were more than
three hundred pastry chefs in Rome
alone, and Cato wrote about how they
created all sorts of diverse foods, and
flourished because of those foods. Cato
speaks of an enormous amount of
breads; included amongst these are the
libum (sacrificial cakes made with flour),
placenta (groats and cress), spira (our
modern day flour pretzels), scibilata
(tortes), savaillum (sweet cake), and
globus apherica (fritters).
A great selection of these, with many
different variations, different ingredients,
and varied patterns, were often found at
banquets and dining halls. To bake bread,
the Romans used an oven with its own
chimney and had grain mills to grind grain
into flour.

Eventually, because of Rome, the art of

baking became widely known throughout
Europe, and eventually spread to the
eastern parts of Asia. Bakers often baked
goods at home and then sold them in the
streets-children loved their goods.
In fact, this scene was so
common that Rembrandt
illustrated a work that depicted a
pastry chef selling pancakes in
the streets of Germany, and
young children surrounding him,
clamoring to get a sample. In
London, pastry chef sold their
goods in handcarts, which were
very convenient shops on
wheels.
This way, they developed a
system of "delivery" baked
goods to people's households,
and the demand for baked
goods increased greatly as a
result. Finally, in Paris, the first
open-air cafe of baked goods
was developed, and baking
became an established art
throughout the entire world.
Important Qualities for Bakers
Communication skills.
Detail oriented.
Bakers, especially retail bakers, must have good
communication skills in order to deal effectively
. Bakers must closely monitor their with customers.
products in the oven to keep them from
burning. They also should have an eye
for detail because many pastries and
cakes require intricate decorations.
Math skills.
Bakers must possess basic math skills, especially
knowledge of fractions, in order to precisely mix
recipes, weigh ingredients, or adjust mixes.

Physical stamina.
Physical strength.
Bakers stand on their feet for extended
periods while they prepare dough,
monitor baking, or package baked goods. Bakers should be able to lift and carry heavy bags
of flour and other ingredients, which may weigh up
to 50 pounds.
WHAT ARE THE
BASIC BAKING
INGREDIENTS?
Flour

Flour is a finely ground meal or powdery product

obtained from milling grains, root crops, starchy
vegetables and other foods.
Flour is used to form the framework of the product and
to provide gluten. The most common source of flour is
wheat but other sources include potato, soya bean, rice,
rye, ricebuckwheat, corn and others.
Flour

WHEAT FLOUR-
It is best for baked goods. It is unique
among the cereal flours in that when mixed
with water in correct proportion, the protein
will form an elastic dough which is capable of
holding gas and will set to a spongy structure
when heated in the oven.
Parts of wheat
BRAN
The bran is the outer coating of a kernel. For
flour it is removed. It contains vitamin B and
minerals. The bran that is removed is sold as
animal feed. The consumer can buy bran for
home use. Enriched white flour has nutrients
added to make it as nutritious as if no nutrients
had been lost in the removal of the bran and
germ. The flour, however, still lacks the bulk
provided by the bran.
ENDOSPERM
Endosperm - The endosperm is the source of
white flour. It contains carbohydrates (about
75%) and protein (12-14%) along with some
vitamins and minerals. The main protein in
flour is gluten. Different kinds of flour have
different amounts of gluten in them.

GERM
Germ - The germ is the part from which a new wheat
plant would grow. In order to support this new plant as it
begins to grow, the germ must provide it with energy and
nutrients. The germ contains fat, protein and vitamins. In
making white flour, the germ is also removed. Wheat
germ can be purchased in the store. It should be stored
in the refrigerator or deep freeze as the fat in it goes
rancid (bad taste) very quickly.
Flour
Turing Wheat into Flour

The wheat is transported from the farm to the flour mill. The wheat is
then cleaned: impurities such as other grains, weed seeds, stones,
twigs are removed. The wheat is then washed. If different classes of
grain are to be used, they are then blended together. The wheat then
goes through a series of rolling and sifting until all the bran and germ
is removed and the flour is fine textured. Bleaching and enrichment is
done and then the flour is bagged and sold.
KINDS OF FLOUR
Bread Flours
They are very high in gluten so allow bread to be readily made
using machines. Using bread flour produces yeast dough’s that
rise better and have better texture in the finished baked product..

All-Purpose Flour
is the most commonly used flour. All-purpose flour is a
BAKERY blend of wheat flours and is available as bleached or
unbleached. Bleached flour is processed with a small
amount of bleaching agents to whiten the flour.
Unbleached flour does not have bleaching agents added
and is a little darker in color. With care, it can be used for
most baking.

Pastry Flour
has less gluten than all-purpose and is designed for pastry
. making. It’s great in pie dough because it leads to a tender
crust that isn't extremely fragile.
KINDS OF FLOUR
Cake Flour
Cake Flour is made from soft wheat. It contains very little gluten
but more starch. It is designed for cake making, especially
tender cakes to have a tender or delicate structure.

Whole Wheat Flour

The whole kernel is ground up to make the flour. Whole
BAKERY wheat flour is made from the whole kernel, including the
germ and bran, therefore has more fiber and nutrients
than all-purpose white flour. Whole wheat flour has a
shorter shelf life than all-purpose flour; it can generally be
stored for up to 6 months.

Self-Rising Flour-
A Flour that has a leavener and salt added at the mill. For
. 1cup of flour, 1/2 teaspoon salt is added and 1 1/2
teaspoons baking powder.
KINDS OF FLOUR
Instant-Blending Flour
This flour mixes instantly with water. It is more granular than
regular flour. It is ideal for thickening a liquid.

Pre-mixed flour
ready-made flour.
BAKERY
Gluten-Free Flours
Gluten-Free Flours: There is a wide variety of gluten-free
flours available today, made from all sorts of grains, nuts
and starches. When it comes to baking, most people blend
a few different non-wheat flours to mimic all-purpose
wheat flour.
.
BASIC
BAKING
INGREDIENTS

Continuation….
 Flour Terms
1. Pre-Sifted – All flour is sifted many times before it is
bagged and sold. The idea of advertising flour as pre-
sifted and not needing sifting before the baker uses the
flour at home was thus very effective. However, this
flour still packs.
2. Enriched Flour – Factory-made nutrients are added to
white flour to make it as nutritious as it would be if
the bran and germ were not removed. The bulk of the
bran, however, is not replaced. Enriching flour does
not affect the taste or appearance of flour.
3. Bleached Flour – North Americans prefer white flour,
so during the manufacturing process a bleaching agent
is added.
4. Bromated – A bromate is added to improve the protein
in flour and give a larger volume.
 Flour Terms
Components of wheat flour
GLUTEN- It is the mixture of wheat proteins which forms the tough,
rubbery, elastic substance when flour is mixed with water or other liquids.
This glue-like property makes the dough elastic and gives bread the ability to rise during
baking. It also provides a chewy, satisfying texture.
Interestingly, the name gluten derives from this glue-like property of wet dough.

 Gliadin- gives elastic or stretching properties of gluten.

 Glutenin- gives the dough strength to hold leavening gasses and
determines the structure of baked products.
Properties and characteristics of flour

colors ranging from brownish grey to creamy

1. Color yellow to the whitest white.

the capacity of the flour to hold gas.

2. Strength

the ability of the flour to withstand under

3. Tolerance mixing, fermenting, handling and other
preparation steps.

4. Absorption the ability of the flour to carry the maximum

amount of moisture in dough.
capacity
Properties and characteristics of flour

hard wheat is granular while soft wheat flour felt

5. Texture velvety and smooth when pressed with fingers. Content

When a handful of hard flour is squeezed and

6. Cohesiveness then released, it molds to retain its shape Content Here

because the particles tend to clump together.

a cup of hard and soft wheat flour has difference

7. Weight in weight. That’s why weighing is more accurate
than measuring in volume.

uniform quality of flour.

8. Uniformity
 Gluten intolerance
Celiac disease
Celiac disease is a serious autoimmune
condition in which a person’s immune
system attacks cells of their small intestine
when they ingest gluten SPECIAL
DESSERT
Wheat allergy
is not a gluten-related disorder, but it’s a closely
related condition.
Wheat allergies are an intolerance to wheat itself,
not just the gluten protein. Thus, someone with a
wheat allergy must avoid wheat but may still safely
consume gluten from nonwheat sources like barley
or rye
 LEAVENERS
01 PHYSICAL
02 CHEMICAL
03 BIOLOGICAL
Leaveners are used in baked goods
to improve texture and visual appearance.
They create air pockets within a dough or
batter to give the final product a light, fluffy
texture.
 PHYSICAL
Air is often incorporated into batters when butter and sugar are
creamed together. Briskly whisking butter (or another solid fat)
AIR with sugar traps small pockets of air within the fat. Air can also
be used as a leavener when whipping egg whites or cream. In
both instances, the air becomes trapped within a protein matrix
in the cream or egg whites, causing expansion. On a smaller
scale, sifting flour also traps a small amount of air and can offer
Content Here a minimal level of leavening action.

Content Here
When water converts to steam, the volume increases by
approximately 1,600 times its original size. When moist
batters are introduced to high temperatures, the liquid in
the batter rapidly transforms into steam. The steam
becomes trapped within the batter, which solidifies as it is
STEAM
baked. Steam is used as a leavener in foods such as
popovers, cream puffs, and pie crusts.
 CHEMICAL
Baking soda is a natural alkaline powder
BAKING SODA that produces carbon dioxide gas when
combined with an acid. Since the reaction
occurs rapidly, baking soda is an ideal
leavener for soft or weak batters like
pancakes, muffins, and other quick
breads. Buttermilk, vinegar, yogurt, or
even cocoa powder can be used as the
acid in this reaction.

STEAM

BAKING SODA
• To test baking soda, pour
3 Tablespoons of white distilled
vinegar into a small bowl. Add 1/2
teaspoon of baking soda. Give it a
light stir. The mixture should rapidly
bubble if the soda is fresh.
CHEMICAL
Baking soda was introduced in the 1800′s. It has to be
used with an acid ingredient such as cream of tartar, sour
milk, fruit juices, molasses. Someone later came up with
the idea of combining baking soda and cream of tartar in
proper proportions and selling it as baking powder. The
only problem with this idea was that moisture in the air
made the two react and give off the carbon dioxide even
in the can. This meant that when the product was put in a
batter it could not give off the carbon dioxide to make the
product rise. Starch is now added to the mixture of
baking soda and cream of tartar. The starch readily
absorbs the moisture and the other two chemicals do not
react until in the product. STEAM
 CHEMICAL
is similar to baking soda but it already contains
the acid necessary to react. The acid in baking
powder is in the form of a salt, which means BAKING POWDER
that it will not react until combined with water.
Baking powder is an ideal leavener for recipes
that do not contain a lot of other acidic
ingredients, such as cookies. Most baking
powders sold commercially today are double-
acting, which means that it will produce gas
twice—once when water is added and again
when the mixture is exposed to heat. Double
acting baking powder provides a consistent and • STEAM
To test baking powder, pour 3
reliable leavening action. Tablespoons of warm water into a small
bowl. Add 1/2 teaspoon of baking powder.
Give it a light stir. The mixture should
moderately fizz if the powder is fresh.
BIOLOGICAL
Yeast is a living organism that is
used primarily in bread baking. When
yeast is mixed with liquid and some
type of sugar and is kept at the
proper temperature, it begins to
ferment. The fermentation produces
BAKERY alcohol and carbon dioxide - the
alcohol burns off during baking while
the carbon dioxide gas is trapped in
the gluten as the dough rises,
thereby creating the structure of the
bread.
 TYPES OF YEAST
ACTIVE DRY YEAST
Active dry yeast is dehydrated - the cells are alive, but dormant. It can be
purchased in 1/4-ounce envelopes, or in jars, in the baking aisle of the
grocery store. It also may be purchased in bulk at natural food stores. There
are two forms for active dry yeast: regular active dry yeast and fast or quick-
rising active dry yeast. This form of yeast leavens breads in a third to half the
time of regular active dry yeast. It can be used in most bread recipes,
measure for measure.

COMPRESSED, FRESH YEAST

Compressed, fresh yeast is moist and extremely perishable. It is sold in 0.6-
ounce and 2-ounce cakes, in the refrigerated dairy aisle at the grocery store.
It should be stored in a the refrigerator or freezer and should be brought to
B A K E R Y
room temperature before using. Be sure to check the expiration date
stamped on the wrapper before using
 SWEETENERS
Granulated Sugar
Granulated sugar is made from sugar beets
or sugar cane and may be referred to as
white sugar or table sugar.
Use granulated sugar when recipes call for
"sugar." Granulated sugar caramelizes to a
brown color during baking, contributing both
a rich flavor and attractive color to baked
goods. Cookies prepared with all or mostly
granulated sugar will typically be crisp in
texture.
 SWEETENERS

Superfine Sugar
Granulated sugar that has been ground to
produce a finer sugar crystal. It often is
used to make meringues because it
dissolves more easily. It can be substituted
for granulated sugar. To prepare superfine
sugar at home, grind granulated sugar in a
food processor.
 SWEETENERS

Brown Sugar
Brown sugar is granulated sugar that has
molasses added to it. It is available in both dark
and light varieties, which can be used
interchangeably. To measure, firmly pack into a dry
measuring cup, even with the top of the cup.
Brown sugar should hold its shape when turned
out of the cup. Brown sugar will absorb moisture
from the
Contents Title air, so cookies made with brown sugar

soften upon standing.

 SWEETENERS
Powdered Sugar

It is Also called confectioners' sugar.

Powdered form of granulated sugar
with a small amount of cornstarch
added to prevent caking. Do NOT
substitute for granulated sugar in
cookies, cakes or other baked goods.
 SWEETENERS

Molasses
This dark brown syrup is what
remains after granulated sugar
is removed from the sugar cane.
Blackstrap is a darker, more
concentrated type of molasses.
Best used in recipes which call
for molasses.
 SWEETENERS

Brown Sugar
Brown sugar is granulated sugar that has
molasses added to it. It is available in both
dark and light varieties, which can be used
interchangeably. To measure, firmly pack into
a dry measuring cup, even with the top of the
cup. Brown sugar should hold its shape
when turned out of the cup. Brown sugar will
Contents Title

absorb moisture from the air, so cookies

made with brown sugar soften upon
standing.
 SWEETENERS

Honey
The flavor of honey varies depending
on the floral blossoms that the honey
bees visit to collect nectar. Because
honey readily absorbs moisture,
cookies made with honey will soften
quickly once removed from the oven.
Baked goods containing honey
Contents Title

brown more quickly than those

containing granulated sugar.
 SWEETENERS
SYRUP
Syrup is another sweetener. It is
made from cornstarch. Starches
are very complicated molecules
which when broken down give
sugars. To make true syrup, an
enzyme or an acid is applied to
cornstarch to break the starch
molecule up into sugars.
USES OF SUGAR AND SWEETENERS
• Tenderize the product
• Give a golden color
• Add flavour
• Work with yeast
• Improve texture
• Increase loaf volume
 FAT
Fat, in the form of solid shortening, margarine, or
butter; or in the liquid form of oil contributes
tenderness, moistness, and a smooth mouthfeel to
baked goods. Fats enhance the flavors of other
ingredients as well as contributing its own flavor, SPECIAL
as in the case of butter. In baked goods such as DESSERT
muffins, reducing the amount of fat in a recipe
results in a tougher product because gluten
develops more freely. Another tenderizing agent
such as sugar can be added or increased to
tenderize in place of the fat. A small amount of fat
in a yeast dough helps the gluten to stretch,
yielding a loaf with greater volume.
 Margarine

Margarine is a vegetable fat that can

be used in the same way butter is
used in some recipes. Use the same SPECIAL
amount of margarine as butter. DESSERT
Baked goods made with margarine
have a similar texture and
appearance but lack the flavor of
butter.
 Butter
Butter gives baked goods a delicate flavor and
texture. Available in salted and unsalted
varieties. If a recipe calls for "butter," salted
butter should be used. Whipped butter has air
beaten into it, is sold in tubs and should not be SPECIAL
used for baking. Measuring butter is simple if DESSERT
purchased in standard 1/4-pound sticks; there
are 8 tablespoons butter per stick which is
equivalent to 1/2 cup. Softened butter can also
be measured by packing it into dry nested
measuring cups.
 Shortening
Shortening is 100 percent fat and is solid at room
temperature. It is often made of hydrogenated
(solidified by adding hydrogen) vegetable oils, but
sometimes contains animal fats. The flakiness of
pastry comes from solid fat such as shortening or SPECIAL
lard rolled in layers with flour. In some recipes for DESSERT
cookies or cake, shortening is creamed with sugar to
trap air. A lighter product will result. There are
emulsifiers in shortening to help emulsify shortening
and liquid. This means that oil and water stay mixed
together, creating an even distribution of flavors and
a consistent texture in batters and dough.
 Vegetable Oil

Liquid fat stored at room

temperature. The source of the oil
(usually corn, olive, soybean, SPECIAL
safflower, or peanut) will determine DESSERT
the taste. Any light, flavorless oil,
such as canola oil, is recommended
for baking. Do not substitute
vegetable oil for butter, margarine or
vegetable shortening.
 Oil

Oil is used in some muffin, bread and

cake recipes. Oil pastry is mealy
rather than flaky. To substitute oil for SPECIAL
butter or margarine, use 7/8 cup oil DESSERT
for 1 cup butter or margarine. If oil is
used in place of a solid fat for some
cake recipes, the texture will be
heavier unless the sugar and egg are
increased.
 Lard

Rendered pork fat. Produces

SPECIAL
very flaky pie crusts and DESSERT
biscuits. Store in refrigerator.
Reduced fat substitutes
Reduced fat substitutes have less
than 80 percent fat. These do not
work the same as butter or
margarine in baked goods, though
some specially formulated recipes
can be found on the packages of
these products. Fat free margarines
also are available and contain no fat.
These margarines are best used as
spreads.
The purpose of fat in a baking product is to:

• Tenderize
• Add Richness
• Grease the gluten so it stretches better
• Hold air
EGGS
Since egg yolks are rich in fat, the yolk adds richness
to the product. The egg white protein (albumen is the
main protein) solidifies in cooking and forms the
structure along with the protein in flour (gluten). Air
can be beaten into the whole egg or the egg’s yolk
and white can be separated and air beaten into the
white. This air then helps to leaven the product. For
best results, eggs should be at room temperature
and relatively fresh.

Eggwhite- mucin- is responsible for the gel characteristics

of the white
Eggyolk- Lecithin- giving the yolks its emulsifying
properties, and is the fraction which cause spoilage when
whole egg is stored at warm temperature.
EGGS

In baking, eggs:
•Add richness
•Form structure
•Hold air
•Color
•Freshness and Nutritive value
Salt

Salt adds flavour to a product

and controls the rate of
growth of yeast. Since yeast
is a plant, its growth is
affected by the concentration
of salt.
LIQUIDS
Liquids may come from water or milk. Other ingredients
such as butter, margarine, and eggs may also have
small amounts of liquid in them.

Liquids are necessary in baked goods for hydrating

protein, starch and leavening agents. When hydration
occurs, water is absorbed and the chemical changes
necessary for structure and texture development can
take place. Liquids contribute moistness to the texture
and improve the mouth feel of baked products. When
water vaporizes in a batter or dough, the steam expands
the air cells, increasing the final volume of the product.
 LIQUIDS
Water
is the cheapest ingredients in baking and one of the
indispensable one because of its function in
transforming the protein of the flour into gluten.
-Controls dough consistency and temperature
-Dissolves salts and suspends and distributes
non-flour ingredients evenly.
-Wets and swells starch to render it digestible
-To provide leavening action in the form of
steam
 LIQUIDS
MILK
Milk contributes water and valuable nutrients to baked goods.
It helps browning to occur and adds flavor. When making yeast
dough, milk should be scalded and cooled before adding to
other ingredients. This is done to improve the quality of the
dough and the volume of the bread.
-Increase of absorptive qualities and dough strength.
-Improve mixing tolerance
-Longer fermentation
-Golden color
-Improve grain and texture
-Improved nutrition, flavor and eating quality.
 LIQUIDS
JUICE
Juice may be used as the liquid in a
recipe. Because fruit juices are
acidic, they are probably best used in
baked products which have baking
soda as an ingredient.
 FLAVORINGS
Flavorings – Extracts and flavorings are used in many
baked food to add unique flavor. Vanilla extract is one of
the most commonly used flavors in baking.

Extracts – Extracts are the substance taken from plants

or seeds, and used to flavor foods. For example vanilla
extract is produced from vanilla seedpods.
Flavorings – Flavorings are a natural or artificial
substance added to food to give the food an identifiable
or distinct taste, such as maple flavoring
THANK YOU
MARICEL C. DIOKNO