Colegio de San Gabriel Arcangel of Caloocan, Inc.

Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

Name: Maria Alesandra Mae B. Hobayan Course/Year: BEED-GE 3 rd Year

Professor: Ma’am Glaiza Ann Pangan

Topic: Baking ( Project-Based Learning )

 WHAT IS BAKING?
- Baking is the process of cooking food by dry heat without direct exposure to a flame,
typically in an oven. It is probably the oldest cooking method and is used to prepare a
wide variety of bakery products such as bread, rolls, cookies, pies, pastries, and
muffins. These products are usually made from flour or meal derived from some form of
grain. Baking involves using radiant heat, evaporating liquid, drying surfaces, and
internal temperatures to create deliciously fully baked food. Bread, already a common
staple in prehistoric times, provides many nutrients in the human diet.
 HISTORY
- The earliest processing of cereal grains probably involved parching or dry roasting of
collected grain seeds. Flavour, texture, and digestibility were later improved by cooking
whole or broken grains with water, forming gruel or porridge. It was a short step to the
baking of a layer of viscous gruel on a hot stone, producing primitive flat bread. More
sophisticated versions of flat bread include the Mexican tortilla, made of processed
corn, and the chapati of India, usually made of wheat.

Baking techniques improved with the development of an enclosed baking utensil and
then of ovens, making possible thicker baked cakes or loaves. The phenomenon
of fermentation, with the resultant lightening of the loaf structure and development of
appealing flavours, was probably first observed when doughs or gruels, held for several
hours before baking, exhibited spoilage caused by yeasts. Some of the effects of the
microbiologically induced changes were regarded as desirable, and a gradual
acquisition of control over the process led to traditional methods for making leavened
bread loaves. Early baked products were made of mixed seeds with a predominance of
barley, but wheat flour, because of its superior response to fermentation, eventually
became the preferred cereal among the various cultural groups sufficiently advanced in
culinary techniques to make leavened bread.

Brewing and baking were closely connected in early civilizations. Fermentation of a

thick gruel resulted in a dough suitable for baking; a thinner mash produced a kind of
beer. Both techniques required knowledge of the “mysteries” of fermentation and a
supply of grain. Increasing knowledge and experience taught the artisans in the baking
and brewing trades that barley was best suited to brewing, while wheat was best for
baking.
 Colegio de San Gabriel Arcangel of Caloocan, Inc.
Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

By 2600 BCE the Egyptians, credited with the first intentional use of leavening, were
making bread by methods similar in principle to those of today. They maintained stocks
of sour dough, a crude culture of desirable fermentation organisms, and used portions
of this material to inoculate fresh doughs. With doughs made by mixing flour, water, salt,
and leaven, the Egyptian baking industry eventually developed more than 50 varieties of
bread, varying the shape and using such flavouring materials as poppy seed, sesame,
and camphor. Samples found in tombs are flatter and coarser than modern bread.

The Egyptians developed the first ovens. The earliest known examples are cylindrical
vessels made of baked Nile clay, tapered at the top to give a cone shape and divided
inside by a horizontal shelflike partition. The lower section is the firebox, the upper
section is the baking chamber. The pieces of dough were placed in the baking chamber
through a hole provided in the top.

In the first two or three centuries after the founding of Rome, baking remained a
domestic skill with few changes in equipment or processing methods. According to Pliny
the Elder, there were no bakers in Rome until the middle of the 2nd century BCE. As
well-to-do families increased, women wishing to avoid frequent and tedious bread
making began to patronize professional bakers, usually freed slaves. Loaves molded by
hand into a spheroidal shape, generally weighing about a pound, were baked in a
beehive-shaped oven fired by wood. Panis artopticius was a variety cooked on a
spit, panis testuatis in an earthen vessel.

Although Roman professional bakers introduced technological improvements, many

were of minor importance, and some were essentially reintroductions of earlier
developments. The first mechanical dough mixer, attributed to Marcus Vergilius
(sometimes spelled Virgilius) Eurysaces, a freed slave of Greek origin, consisted of a
large stone basin in which wooden paddles, powered by a horse or donkey walking in
circles, kneaded the dough mixture of flour, leaven, and water.

Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd
century CE, under the Flavians, they were organized into a “college” with work rules and
regulations prescribed by government officials. The trade eventually became obligatory
and hereditary, and the baker became a kind of civil servant with limited freedom of
action.

During the early Middle Ages, baking technology advances of preceding centuries
disappeared, and bakers reverted to mechanical devices used by the ancient Egyptians
and to more backward practices. But in the later Middle Ages the institution of guilds
was revived and expanded. Several years of apprenticeship were necessary before an
applicant was admitted to the guild; often an intermediate status as journeyman
intervened between apprenticeship and full membership (master). The rise of the
bakers’ guilds reflected significant advances in technique. A 13th-century French writer
named 20 varieties of bread varying in shape, flavourings, preparation method, and
quality of the meal used. Guild regulations strictly governed size and quality. But outside
 Colegio de San Gabriel Arcangel of Caloocan, Inc.
Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

the cities bread was usually baked in the home. In medieval England rye was the main
ingredient of bread consumed by the poor; it was frequently diluted with meal made
from other cereals or leguminous seeds. Not until about 1865 did the cost of white
bread in England drop below brown bread.

At that time improvements in baking technology began to accelerate rapidly, owing to

the higher level of technology generally. Ingredients of greater purity and improved
functional qualities were developed, along with equipment reducing the need for
individual skill and eliminating hand manipulation of bread doughs. Automation of
mixing, transferring, shaping, fermentation, and baking processes began to replace
batch processing with continuous operations. The enrichment of bread and other bakery
foods with vitamins and minerals was a major accomplishment of the mid-20th-century
baking industry.

 COMMON INGREDIENTS USED IN BAKING

- Flour, water, and leavening agents are the ingredients primarily responsible for the
characteristic appearance, texture, and flavour of most bakery products. Eggs, milk,
salt, shortening, and sugar are effective in modifying these qualities, and various minor
ingredients may also be used.

Flour - Wheat flour is unique among cereal flours in that, when mixed with water in the
correct proportions, its protein component forms an elastic network capable of
holding gas and developing a firm spongy structure when baked. The proteinaceous
substances contributing these properties are known collectively as gluten. The suitability
of a flour for a given purpose is determined by the type and amount of its gluten content.
Those characteristics are controlled by the genetic constitution and growing conditions
of the wheat from which the flour was milled, as well as the milling treatment applied.
Low-protein, soft-wheat flour is appropriate for cakes, pie crusts, cookies
(sweet biscuits), and other products not requiring great expansion and elastic structure.
High-protein, hard-wheat flour is adapted to bread, hard rolls, soda crackers, and
Danish pastry, all requiring elastic dough and often expanded to low densities by the
leavening action.

Leavening agents - Pie doughs and similar products are usually unleavened, but most
bakery products are leavened, or aerated, by gas bubbles developed naturally or folded
in. Leavening may result from yeast or bacterial fermentation, from chemical reactions,
or from the distribution in the batter of atmospheric or injected gases.

Yeast - All commercial breads, except salt-rising types and some rye bread, are
leavened with bakers’ yeast, composed of living cells of the yeast strain Saccharomyces
cerevisiae. A typical yeast addition level might be 2 percent of the dough weight.
Bakeries receive yeast in the form of compressed cakes containing about 70 percent
water or as dry granules containing about 8 percent water. Dry yeast, more resistant to
storage deterioration than compressed yeast, requires rehydration before it is added to
 Colegio de San Gabriel Arcangel of Caloocan, Inc.
Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

the other ingredients. “Cream” yeast, a commercial variety of bakers’ yeast made into a
fluid by the addition of extra water, is more convenient to dispense and mix than
compressed yeast, but it also has a shorter storage life and requires additional
equipment for handling. Bakers’ yeast performs its leavening function by fermenting
such sugars as glucose, fructose, maltose, and sucrose. It cannot use lactose, the
predominant sugar of milk, or certain other carbohydrates. The principal products of
fermentation are carbon dioxide, the leavening agent, and ethanol, an important
component of the aroma of freshly baked bread. Other yeast activity products also
flavour the baked product and change the dough’s physical properties.

Baking soda - Layer cakes, cookies (sweet biscuits), biscuits, and many other bakery
products are leavened by carbon dioxide from added sodium bicarbonate (baking soda).
Added without offsetting amounts of an acidic substance, sodium bicarbonate tends to
make dough alkaline, causing flavour deterioration and discoloration and slowing
carbon dioxide release. Addition of an acid-reacting substance promotes vigorous gas
evolution and maintains dough acidity within a favourable range.

Carbon dioxide produced from sodium bicarbonate is initially in dissolved or combined

form. The rate of gas release affects the size of the bubbles produced in the dough,
consequently influencing the grain, volume, and texture of the finished product. Much
research has been devoted to the development of leavening acids capable of
maintaining the rate of gas release within the desired range. Acids such as acetic, from
vinegar, or lactic, from sour milk, usually act too quickly; satisfactory compounds include
cream of tartar (potassium acid tartrate), sodium aluminum sulfate (alum), sodium acid
pyrophosphate, and various forms of calcium phosphate.

Baking powder - Instead of adding soda and leavening acids separately, most
commercial bakeries and domestic bakers use baking powder, a mixture of soda and
acids in appropriate amounts and with such added diluents as starch, simplifying
measuring and improving stability. The end products of baking-powder reaction are
carbon dioxide and some blandly flavoured harmless salts. All baking powders meeting
basic standards have virtually identical amounts of available carbon dioxide, differing
only in reaction time. Most commercial baking powders are of the double-acting type,
giving off a small amount of available carbon dioxide during the mixing and makeup
stages, then remaining relatively inert until baking raises the batter temperature. This
type of action eliminates excessive loss of leavening gas, which may occur in batter left
in an unbaked condition for long periods.

Shortening - Fats and oils are essential ingredients in nearly all bakery products.
Shortenings have a tenderizing effect in the finished product and often aid in the
manipulation of doughs. In addition to modifying the mouth feel or texture, they often
add flavour of their own and tend to round off harsh notes in some of the spice flavours.
The common fats used in bakery products are lard, beef fats, and
hydrogenated vegetable oils.
 Colegio de San Gabriel Arcangel of Caloocan, Inc.
Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

Butter - is used in some premium and specialty products as a texturizer and to add
flavour, but its high cost precludes extensive use. Cottonseed oil and soybean oil are
the most common processed vegetable oils used. Corn, peanut, and coconut oils are
used to a limited extent; fats occurring in other ingredients, such as egg yolks,
chocolate, and nut butters, can have a shortening effect if the ingredients are present in
sufficient quantity.

Water - is the liquid most commonly added to doughs. Milk is usually added to
commercial preparations in dried form, and any moisture added in the form of eggs and
butter is usually minimal. Water is not merely a diluent or inert constituent; it affects
every aspect of the finished product, and careful adjustment of the amount of liquid is
essential to make the dough or batter adaptable to the processing method. If dough is
too wet, it will stick to equipment and have poor response to shaping and transfer
operations; if too dry, it will not shape or leaven properly.

Eggs - The differences between yolks and whites must be recognized in considering
the effect of eggs on bakery products. Yolks contain about 50 percent solids, of which
60 percent or more is strongly emulsified fat, and are used in bakery foods for their
effect on colour, flavour, and texture. Egg whites, containing only about 12 percent
solids, primarily protein, and no fat, are important primarily for their texturizing function
and give foams of low density and good stability when beaten. When present in
substantial amounts, they tend to promote small, uniform cell size and relatively large
volume. Meringues and angel food cakes are dependent on egg white foams for their
basic structure. Although fats and oils greatly diminish its foaming power, the white still
contributes to the structure of layer cakes and similar confections containing substantial
amounts of both shortening and egg products.

Sweeteners - Normal wheat flour contains about 1 percent sugars. Most are
fermentable compounds, such as sucrose, maltose, glucose, and fructose. Additional
maltose is formed during fermentation by the action of amyloytic enzymes (from malt
and flour) on the starch. Glucose and sucrose are the sugars most frequently added to
doughs and batters.

Dough - with high concentrations of dissolved substances retard fermentation because

of the effect on yeast of the high osmotic pressure (low water activity) of the aqueous
phase. Sugars constitute the bulk of dissolved materials in most doughs. For this
reason, sweet yeast-leavened goods develop gas and expand more slowly
than bread doughs.
Yeast-leavened products

8 Reasons Why People Love Baking

Here are a few of the ways that baking is more than the sum of its parts:

Baking smells amazing - Is there anything better than having a house that smells like
baking chocolate chip cookies? It turns out the smell of baked goods isn’t simply
 Colegio de San Gabriel Arcangel of Caloocan, Inc.
Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

pleasant. It can, in fact, be intensely emotional. Dr. Alan Hirsch, a neurologist who
studies olfactory-evoked nostalgia, has found that smells produced by baking have a
particularly powerful effect on memory. He explains that in a study of a variety of scents,
“We found that the smell of baked goods was the number-one odour that made people
nostalgic for their childhood.”

It’s not about talent - Unlike other types of cooking, baking doesn’t require a lot of skill
or intuition. If you have a good recipe, you follow it, and the deliciousness just sort of
happens. Everyone thinks you’re a genius, but really you just know how to read and
follow orders.

OK, it’s science, but it’s also sort of...magic - Baking can feel a bit like putting
together a magic potion. You combine a bunch of ingredients into a wet, sloppy mixture,
put it in the oven, and—SHAZAM!—it’s a cake! How cool is that? Very freaking cool.
And it never stops feeling magical, no matter how often you do it. Having constant
access to feeling a little like a wizard? Yeah, bakers don’t get tired of that feeling.

A lot of baked goods are freezable - Few things feel better than having a freezer
stocked full of delicious baked goods. Knowing that an indulgent, homemade treat is
only a thaw away creates the sense that any day can be special—all you have to do is
pull something out and defrost it. Cookies, muffins, and quick breads freeze particularly
well.

Baking is usually an indulgence, not a necessity - As much as I love them, I never

actually need chocolate chip cookies to survive (although it can certainly feel that way).
One thing I love about baking is that it always feels a little bit indulgent, a little bit
unnecessary. I don’t have to bake anything, but when I do, it’s because I want to devote
my time to making myself or someone else happy. Simply making that decision feels
like a gift to myself.

Baking is for sharing - Baking is a communal experience. Usually we don’t make a

whole cake or batch of cookies just for ourselves. Instead, we tend to embark on baking
with the intention to share what we’re making. We share with coworkers, with friends, or
with someone who’s simply having a bad day... pretty much anyone who will indulge our
compulsion or need to make treats and give them to people. Knowing that what you’re
making will make other people happy is one of the warmest, fuzziest feelings there is.
The fact that you get to eat some, too, is simply icing on the cake.

It’s cheap! - Cooking with really good meat, fish, cheese, and wine can get really, really
expensive. You know what’s not expensive? Flour. Sugar. Eggs. Shortening. You can,
of course, find baking recipes that use pricey, exotic ingredients, but, for the most part,
 Colegio de San Gabriel Arcangel of Caloocan, Inc.
Phase 10 Pkg. 6 Blk1 Lot 2-5, Bagong Silang, Caloocan City

baking is an inexpensive hobby. The best thing is that you can make things that taste
expensive—soufflés, beautiful tarts, gorgeous cakes—on the cheap.

Baking is celebratory - Because so many celebrations are associated with baked

goods (cakes for birthdays, pies for Thanksgiving, Christmas, and so on), baked goods
have come to seem celebratory in themselves. But you don’t need a holiday to justify
making an amazing cake—invite a few friends over to eat it, and the cake is the holiday.

 IMPORTANCE OF BAKING

Baking holds a significant importance in our lives for several reasons:

Nutrition: Baking is a cooking method that helps retain nutrients in our food. Unlike
other high-heat cooking methods like frying, baking uses lower temperatures and longer
cooking times. This gentle approach preserves the nutritional value of ingredients,
particularly heat-sensitive vitamins and minerals like vitamin C and B vitamins.

Health: Baked goods can be healthier than their fried counterparts. Baking requires
minimal oil, which can result in lower-fat and healthier meals.

Creativity: Baking is a form of art that allows for creativity and innovation. From
experimenting with flavors to decorating cakes, baking offers a platform for artistic
expression.

Life Skills: Baking can help develop important life skills such as reading and following
instructions, decision-making abilities, creativity, and sensory development.

Community and Sharing: Baked goods are often shared with others, fostering a sense
of community and generosity.

Therapeutic Benefits: Many people find the process of baking to be a stress-reliever. It

can bring joy into our lives and serve as a form of therapy.

Tradition and Culture: Baking has been an integral part of human culture for
thousands of years. It has deep historical roots and continues to be a significant part of
many cultural traditions.