CANDELARIA INSTITUTE OF TECHNOLOGY OF CABADBARAN, INC.

(Formerly Candelaria Institute of Cabadbaran, Inc.)

Funcion Street, City of Cabadbaran, Agusan del Norte
FAPE CERTIFIED
ESC PARTICIPATING SCHOOL
Telephone Number: 343 – 1995, 09081496362

Learning Activity Sheet (LAS)

TLE 9 (Bread and Pastry Production)
Name: ______________________________________________ Score: _________________
Grade Level & Section: ________________________________ Date: __________________

Activity No.: 2 Type of Activity: Concept Notes

Activity Title: Principles of Baking
Learning Targets: Disscuss the basic principles in baking
References: https://www.foodnetwork.com/recipes/packages/baking-guide/baking-ingredient-guide

Background:

Principles of Baking

Once ingredients are measured, they must be MIXED

Mixing accomplishes:

• Even distribution of ingredients

• Breakdown of fats and liquids, causing them to emulsify
• Activation of the proteins in wheat flour causing formation of gluten
• Incorporation of air (aeration) into dough.

Property of Candelaria Intitute of Technology of Cabadbaran, Inc.

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 CANDELARIA INSTITUTE OF TECHNOLOGY OF CABADBARAN, INC.
(Formerly Candelaria Institute of Cabadbaran, Inc.)
Funcion Street, City of Cabadbaran, Agusan del Norte
FAPE CERTIFIED
ESC PARTICIPATING SCHOOL
Telephone Number: 343 – 1995, 09081496362

Importance of Gluten:

• Gluten is the tough rubbery substance formed when the proteins glutenin and gliadin in wheat flour is
moistened.
– Makes bread chewy
– Makes cakes light and tender
• Gluten development affected by
– Mixing technique
– Presence of fat and moisture

Importance of Moisture:

• Moisture dissolves ingredients, helps hydrate and activates compounds in dough

• Doughs have low water content. Dough has a firm consistency
– Yeast bread dough, cookie dough, pie dough.
• Batters generally contain more liquids, fat and sugar than doughs.
– Cake batter, muffin batter and pancake batter.

Heat Transfer:

• Conduction - movement of heat from one item to another through direct contact.
– Pan placed over burner
• Convection - transfer of heat through a fluid, which may be liquid or gas.
– Hot air circulating in oven
• Radiation - transfer of heat through waves that move from the heat source to the food.
– Infrared cooking
– Microwave ovens

• Heat Energy in an Oven:

Baking and Cooking Methods:

• Dry-heat cooking uses air or fat and is the principal method to cook:
– batter
– dough
• Moist heat uses water or steam for cooking:
– fruits
– tenderizing foods
– reducing liquids

Property of Candelaria Intitute of Technology of Cabadbaran, Inc.

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 CANDELARIA INSTITUTE OF TECHNOLOGY OF CABADBARAN, INC.
(Formerly Candelaria Institute of Cabadbaran, Inc.)
Funcion Street, City of Cabadbaran, Agusan del Norte
FAPE CERTIFIED
ESC PARTICIPATING SCHOOL
Telephone Number: 343 – 1995, 09081496362

The Baking Process:

• Batters and dough pass through 10 stages during the baking process:
1. Fats melt
2. Gasses form
3. Gasses are trapped
4. Microorganisms are killed
5. Starches gelatinize
6. Proteins coagulate
7. Water evaporates
8. Sugars caramelize
9. Carryover baking occurs
10. Staling begins

What is Flavor and Taste?

• Flavor - combination of the aromas, texture (mouthfeel) aromas, tastes, and other sensations in the
mouth.
• The five primary Tastes are:
– Sweet
– Sour
– Salty
– Bitter
– Umami

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 CANDELARIA INSTITUTE OF TECHNOLOGY OF CABADBARAN, INC.
(Formerly Candelaria Institute of Cabadbaran, Inc.)
Funcion Street, City of Cabadbaran, Agusan del Norte
FAPE CERTIFIED
ESC PARTICIPATING SCHOOL
Telephone Number: 343 – 1995, 09081496362

Activity I. Answer the following :

1. What is the importance of moisture in a mixture?

2. How is gluten being formed?

3. What is dry heat cooking method?

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