HMF ELEC 11

BREAD AND PASTRY PODUCTION

Mildred V. Matulin, DHM
Instructor
WHAT IS BAKING?
 BASIC BAKING INGREDIENTS

1. Flour
• It is the most basic ingredient in
baking which provides the structure
or framewrok of the baked product.
• It is a finely ground meal or powdery
product obtained from milling cereal
grains, root crops starchy vegetables
and other foods.
 There are three main types of flours sold in
the market:

a. Bread flour
• This flour has the greatest amount of
protein and thus has high gluten
strength, with the great ability of
producing large loaf.
• It is best used for breads of different
varieties, mostly from lean types of
breads.
• It is sometimes popularly known as
the 1st class flour, with a high gluten
strength of 12-14%
• Leavening agent: Yeast
 There are three main types
of flours sold in the market:
b. All purpose flour
• The name suggests that it can be used for all purposes in
home cooking.
• It is made from a combination of bread and cake flours
sources.
• It is sometimes called substitute flour with medium gluten
strength of 10-11%.
• When used for bread, it requires more kneading to develop
more gluten, and as a substitute for cake flour, mixing should
be lessened to control the development of gluten.

• Note: It can also be modified as Cake flour- in 1 cup of all-

purpose flour and replace it with 2 tablespoon of cornstarch.
• Leavening agent: either yeast or chemical leavening agent such
as baking powder and baking soda
 There are three main types of flours sold
in the market:

c. Cake flour
• It is a highly specialized type of wheat flour,
intended for use in making cakes, noodles, and
other delicate baked goods.
• Several characteristics differentiate cake flour
from other wheat flours, making it unsuitable for
certain tasks like baking bread.
• It is also made from the endosperm of the soft
wheat.
• The endosperm is the softest part of the wheat
kernel, making cake flour the finest flour
available.
• As cake flour is milled, it is heavily bleached, not
only to make it white but to break down the
protein in the flour.
• It is sometimes called as the soft flour with the
lowest and weakest gluten strength of 7-9%
• Leavening agent: chemical leavening agent
2. Liquid
• It is used to hold the batter or dough together
and to blend all the ingredients.

▪ The functions of each in baking are as follows:

a. Water
• It is the cheapest ingredient in baking. To a
certain extent it regulates the yield.
• It also enhances longer shelf life because bread
with the proper amount of moisture will keep
the product fresh in a longer time.
• Water also transforms the protein four into
gluten, controls dough consistency, dissolves
salts and distributes non-flour ingredients and
moistens and dwells starch to render it
digestible.
b. Milk

• Because of its fat content, milk is

sometimes used in addition to, or instead
of water.
• It is often the liquid used in cakes, cookies,
and sweet rolls.
• Milk creates a richer tasting loaf with a
crust. For this reason, it is also used in
making muffins.
• It is never used for hard type of breads.
b. Milk
Kinds of Milk
• Whole Fresh Milk-cow's milk containing a minimum of milk fat and non-fat milk solids
• Evaporated Milk- is a milk product, usually sold in cans, that is made by removing about 60 percent of the
water from whole milk.
• Skim Milk-varying amounts of milk fat is removed from whole milk
• Condensed Milk- with sugar added and water removed
• Filled Milk- milk with added vitamins
• Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added.
- It has a mildly acidic taste.
- It is also called sour milk, made from milk and lemon juice or vinegar that can be substituted
in baking recipes.
• Non-fat dry milk powder- When reconstituted, this milk product can be used in cooking.
• Sour cream and yogurt- Sour Cream is traditionally made from light cream with a bacterial culture added,
while yogurt is made from milk with a bacterial culture added.
• Whipping cream- It contains at least 30 percent milk fat and can be beaten and formed into whipped cream.
REMEMBER!
➢ When using fresh cow’s milk, it is best to scald and
cool the milk in order to destroy the enzymes that
interfere with yeast action or produce an undesirable
flavor.
➢ The use of evaporated milk however, to eliminated
scalding is best preferred. It must be remembered,
however, that since about 40-60% of the water
content of natural milk has been removed in
evaporated milk, only ½ cup of evaporated milk
should be used and ½ cup of water to dilute it to the
consistency of natural cow’s milk.
Note:
Sour milk and/or buttermilk substitution (for 1 cup of
sour milk and buttermilk):
Add 1 tablespoon of ordinary vinegar or lemon juice
into 1 cup evaporated milk and let it stand for 5
minutes.
c. Fruit Juices

• Fruit juices of pineapples, mango,

orange, apple, etc. are also used as
liquids.
• These juices must, however, be diluted
in water.
• Fruit juices not only improve the
nutrient content of baked product, but
also give its characteristic flavor.
3. SUGAR

• It is defined as a sweet, soluble,

crystalline organic compound belonging
to the carbohydrate group of foods.
• It is responsible for making the cake
tender because it hinders in the
hydration of flour which is necessary in
the development of gluten.
• It also provides the golden brown color
of cakes and breads.
Different types of commonly
used sugar:
• The three types of commonly used sugar:

• Granulated sugar – the crystals of this sugar lend themselves to practically all uses. This is sometimes called refined or white sugar.

• Confectionery or Powdered Sugar – it contains about 3% corn starch to control lumping or crystallization. It is primarily used icing and frosting of cakes.

• Brown sugar – a sucrose sugar product with a distinctive brown color due to presence of molasses, some caramel, mineral matter and moisture. Light brown sugar
contains 3.5 % molasses while dark brown sugar contains 6.5 molasses. This is sometimes used in baked product where the color and flavour of brown sugar is
desired.

• Corn Syrup – is a liquid sugar made from cornstarch used for frostuing and candy making.

• Honey – it is the oldest sweetener known to man. In baking, the amber liquid is commonly used in baking.
 Different types of
commonly used sugar:

Granulated sugar
• the crystals of this sugar lend
themselves to practically all
uses.
• This is sometimes called refined
or white sugar, and table sugar
 Different types of
commonly used sugar:
Brown sugar
• A sucrose sugar product with a
distinctive brown color due to
presence of molasses, some caramel,
mineral matter and moisture.
• Light brown sugar contains 3.5 %
molasses while dark brown sugar
contains 6.5 molasses.
• This is sometimes used in baked
product where the color and flavor of
brown sugar is desired.
 Different types of
commonly used sugar:

Confectionery or Powdered Sugar

• A super fine free-flowing white sugar
that is used in sweet goods as well as in
delicate desserts such as mousse,
meringue and sweet cream fillings.
• It contains about 3% corn starch to
control lumping or crystallization.
• It is primarily used icing and frosting of
cakes.
Different types of
commonly used sugar:

Caster Sugar
• A finely ground granulated
sugar.
• It is not as fine as confectioners'
sugar, and is not powder-y.
• It falls somewhere between
granulated and confectioners'
 Other Types of
Sweeteners:
Corn Syrup
• A liquid sweetener made from corn starch that is
used in a wide variety of culinary applications, like
making candy, jams, jellies, frostings, and baked
goods like cookies, pies and cakes.
• It consists of pure glucose, a simple sugar, as
compared with table sugar, which consists of
sucrose, a disaccharide made up of glucose and
fructose.
• It is used in candies to provide shine and to
prevent the crystallization of sugar.
• It also provides moisture to the finished product,
and can be used in cake batters to keep them
smooth.
 Other Types of
Sweeteners:
Honey
• It is the oldest sweetener known to
man.
• It is a sweet, viscous substance
produced by honey feeding on
nectar or secretions of plants.
• The main carbohydrates present in
it are glucose and fructose
(sucrose).
 4. EGG

• It id used for added structure, richness and

nutrition, and good keeping quality .
• It help to support the weight of the sugar and
shortening, thus keep the product from
becoming heavy.
• It serves as a means of incorporating air supply to
batter and dough.
• They represent almost 50% of the cost of
ingredients used in cake production.
• Each of the components of eggs has its own
specific characteristics which affect their
performance in baked products.
ROLES OF EGGS IN BAKING

• Whole Egg-Since they produce too much water, whole eggs help in leavening Whole eggs
also contribute tenderness and moisture to baked goods. The higher the proportion of egg
in a recipe, the more yellow it will be and the more “eggier” it will taste.

• Egg Yolk - Egg yolk makes up the other 1/3 of the egg and contains a high percentage of
fat. The fat content of egg yolks adds richness to baked goods. Yolks are excellent
emulsifiers which means they help to blend liquids and fats into a cohesive whole.

• Egg White - The egg white, also known as the albumen is about 2/3 the total volume of
the egg and is made up of mostly water and some protein. Because of this makeup, egg
whites perform very different roles in baking than egg yolks which are filled with fat.
- we find the protein called mucin which is responsible for the gel characteristics of the egg
whites. Ovalbumin, another protein found in egg whites, coagulates and is the material
involved both in heat coagulation and whipping.
ROLES OF EGGS IN BAKING

• Whole Egg-Since they produce too much water, whole eggs help in leavening Whole eggs
also contribute tenderness and moisture to baked goods. The higher the proportion of egg
in a recipe, the more yellow it will be and the more “eggier” it will taste.

• Egg Yolk - Egg yolk makes up the other 1/3 of the egg and contains a high percentage of
fat. The fat content of egg yolks adds richness to baked goods. Yolks are excellent
emulsifiers which means they help to blend liquids and fats into a cohesive whole.

• Egg White - The egg white, also known as the albumen is about 2/3 the total volume of
the egg and is made up of mostly water and some protein. Because of this makeup, egg
whites perform very different roles in baking than egg yolks which are filled with fat.
- we find the protein called mucin which is responsible for the gel characteristics of the egg
whites. Ovalbumin, another protein found in egg whites, coagulates and is the material
involved both in heat coagulation and whipping.
 5. SHORTENING

• Shortening is any type of nondairy

solid fat used to create flaky, crumbly
baked goods.
• When gluten in wheat flour is
shortened, the resulting product is
tender.
• Any fat increases the tenderness of a
baked product by preventing the
sticking together of gluten strands
during mixing is referred to as
shortening.
 KINDS OF
SHORTENING
Lard
• (fat from a hog) best for breads, biscuits, pie
crusts, and a few types of cakes and cookies.
• Lard serves several functions in baking such as:
• Flavor: provides a mild pork-like flavor to baked
goods.
• Flakiness: gives a crumbly flaky texture to pie
crust due to lard's unique large and stable fat
crystals.
• Tenderizer: mainly via coating proteins from
gluten and eggs or starch granules.
 KINDS OF
SHORTENING
Butter
• It is made from churning milk or
cream.
• It is best used for flavor but has
inferior shortening value.
• Cakes made with butter are generally
low in volume and have a coarse grain
than those made with a high quality
shortening with good creaming
characteristics.
 KINDS OF SHORTENING

Margarine
• It is mostly made from
vegetable oils.
• It is hard fat with a high
melting point and is primary
used as pastry shortening or
as roll-in fat in pastries.
 KINDS OF SHORTENING

Hydrogenated Oil
• It is sometimes referred as
vegetable shortening made
from purified oils such as
coconut, corn germ, soya
beans, cotton seeds, etc.
 6. LEAVENING AGENTS

• These refer to gases added or

produced during mixing
and/or heating of a batter or
dough making the mixture
rise, thus the product
becomes more light and
porous.
 Types of Leavening
Agents
1. Yeast: Biological Leavening Agent
• It converts its food (sugar and starch)
through fermentation, into carbon
dioxide and alcohol. It's the carbon
dioxide that makes baked goods rise.
• When baking yeast-leavened bread,
the yeast ferments the sugars in the
flour and releases carbon dioxide.
Because the dough is elastic and
stretchable, the carbon dioxide
cannot escape. The expanding gas
causes the dough to inflate or rise.
 Types of Leavening
Agents
1. Yeast: Biological Leavening
Agent
• Yeast is composed of single-
celled organisms (a type of
fungus)
• Yeast is responsible for the
process of fermentation,
without which there would be
no such things as beer, wine, or
bread.
 Types of Leavening
Agents
1. Yeast: Biological Leavening
Agent
• Yeast is composed of single-
celled organisms (a type of
fungus)
• Yeast is responsible for the
process of fermentation,
without which there would be
no such things as beer, wine, or
bread.
 2. Baking Powder
• It is a complete leavening agent which contains
both the base (sodium bicarbonate) and acid
needed for the product to rise.
• When added in water, the acid in baking powder
Types of reacts with sodium bicarbonate and releases
carbon dioxide once it is combined with a liquid.
Leavening • When a recipe calls for baking powder, it is most
Agents likely referring to the double-acting kind. This
means the powder creates two separate
reactions:
✓ initially, when combined with liquid at room
temperature, and
✓ secondly, once the mixture is heated.
• Cornstarchi s typically found in baking powder. It’s
added as a buffer to prevent the acid and base
from activating during storage.
 3. Baking Soda
• It is a leavening agent used in baked goods
like cakes, muffins, and cookies.
• Formally known as sodium bicarbonate,
it’s a white crystalline powder that is
Types of naturally alkaline.
Leavening • Baking soda becomes activated when it’s
Agents combined with both an acidic ingredient
and a liquid. Upon activation, carbon
dioxide is produced, which allows baked
goods to rise and become light and fluffy.
• This is why recipes that include baking
soda will also include an acidic ingredient,
such as lemon juice, vinegar or
buttermilk.
7. Salt
• The functions of salt in baking include
stabilizing the yeast fermentation rate,
strengthening the dough, enhancing the
flavor of the final product, and
increasing dough mixing time.
• It should be clean and refined (iodized
salt) and has several uses in baking,
making the food taste good, accentuate
the taste of other ingredients.
• It also prevents the growth and
formation of the bacteria in yeast
leavened dough and removes the
flatness of other foods.
 8. Flavors, Spices and Seeds

• These are extracts from the base

fruits and flowers.
• These are sometimes come from
the bark of the trees, seeds, etc.
and sometimes available in finely
ground stage.
• They are used in baking to add to
the pleasant odor of baked
products.
 9. Cocoa, Chocolate &
Coffee

• Popularly used in baking of

cakes, cookies, pies etc.
providing variety as well as
bulk and attractiveness to the
baked goods.
 Other ingredients

These include nuts, desiccated

coconut, yams, bananas and
jam are also used especially in
cakes and pastry fillings to
provide the variety of flavor
and to improve the appearance
of the baked products.
Thank You