LESSON 8: BAKING (BREAD AND PASTRY)

Baking is a cooking method using dry heat (Merriam-Webster, 2013) This

method is applicable to cooking different kinds of food products such as fruits, or
meat dishes. This Chapter will discuss the basics in baking breads cakes and
pastries.

Man's innovation in preparing and cooking grains gave way to the

discovery in baking. Seeds of cereal grasses such as wheat and rice are examples
of grains. In the early days, rice and other cereals are pounded and ground and
flour is the product. Flour is the basic ingredient of baked products. Baking bread
could have started when man learned to pound or mash grains and with the
addition of water, a paste is produced. When the paste is spread on a hot stone
near a fire, flat bread is produced (Gisslen, 2001). Yeast, which gives rise to baked
products was then discovered and other ingredients; new tools and equipment
were also invented which resulted in the several varieties of bread and other
baked products we have today in the market.
Bread making existed in the olden times though it is not clear when this
really began. The earliest Biblical record in bread making was during the time of
Abraham (Genesis 14:8) more than 2000 BC. After several years, it was known that
the first reference to baking as a profession occurred during the time of Joseph
when the Egyptian Pharaoh jailed and later on hanged his chief baker for
offending him (Genesis 40:1). The chief baker was apparently considered a high
official position in the household of Pharaoh.
The production of the large quantity of breads is said to have started in
ancient Rome where pastry cooking was a recognized occupation (Gisslen, 2001)
and the pastry cooks can become members of the formal organization or
professional bakers called a pastillarium.
Classification of Major Ingredients in Baking
Baked products are essentially made from the same ingredients such as
flour, fats, sugar, eggs, water or milk, and leavening agent. As a future baker. it is
important that you should familiarize yourself with the different ingredients
needed in baking.
1. Flour. This provides the structure of the product that is why is considered as the
primary ingredient. Wheat gran pros the kind of flour commonly used in baking. It
is the only four the contains enough gluten-forming protein to provide the
essential characteristics of baked goods. Some of the varieties of flour are made
from rye, rice, com, millet, barley, cats. They product distinctive flavors and
textures of baked goods.

Types of flour according to the Culinary Institute of America (de los Reyes and
Anero, 2016)

✓ Bread Flour - This is hard wheat flour and also known as patent flour. This
is used for breads and soft rolls. Its protein content ranges from 11 to 13
percent.

✓ All-purpose Flour-This is a mixture of hard and soft wheat flours milled from
the endosperm of the wheat kernel. The protein content in this flour can
range from 8 to 12 percent

✓ Cake Flour -This is soft wheat flour with protein content ranging from 6 to
9 percent. This is good for baking cakes and cookies.

✓Clear Flour - This is hard wheat flour, which has a color darker than bread,
or high-gluten flour and is commonly used in rye breads. Its protein content
ranges from 13 to 15 percent.

✓ Durum Flour - This is made from the endosperm of the durum wheat kernel.
It is hard wheat flour used in bread making with protein content ranges from
12 to 14 percent.

✓ High-gluten Flour-This is milled from the entire endosperm and used for
bagels and hard rolls. Its protein content is typically 13 to 14 percent.

✔ Pastry Flour -This is used for pie crust, dough, muffins, some biscuits as well
as pastries.

✓ Semolina - This is a more coarsely-ground durum wheat flour, commonly

used in pasta making.
 ✓ Whole Wheat Flour - This is hard wheat flour milled from the entire wheat
kernel, including the bran and germ, due to the high content of lipids (fats)
in germ. This kind of flour can easily become rancid. Its protein content
ranges 14 to 16 percent.

2. Liquids. Moistness and texture of the baked products are attributed to liquids.
This is important in hydrating protein, starch, and leavening agents. The baked
product is also leavened by liquid because it turns to steam and expands during
the baking process.

Kinds of liquid ingredients:

a. Milk and creams - The most common milk referred to in most recipes is
the fresh whole milk. Evaporated milk is the kind of milk where 60% of water
content has been removed. When used in baking, this can be diluted with
equal amount of water.

b. Juice - Fresh fruit juices are usually used in baking. These add flavor and
color and is best used in recipes with baking soda as leavening agent.

c. Water is considered a universal solvent and has the following attributes;

1) gluten forms in the form of water; 2) it serves as a solvent and as dispersing
agent for salt, yeast, and sugar; 3) it is necessary for the yeast fermentation
and reproduction; 4) it is responsible for the consistency of bread dough;
and 5) the temperature of the water can be varied in order to obtain
dough of the correct texture.

3. Fat. This can be in liquid or solid form. This comes from animals or vegetables. In
general, fats help to tenderize the product and soften the structure, add
moistness and richness, increase keeping quality, add flavor, assist in leavening
when used as creaming agents (Gisslen, 2001).

Kinds of fat:
a. Butter-This can be salted or unsalted and made out of fatty milk protein. Its
flavor and melting quality are good attributes for pastries and cakes. To
maintain its good quality, butter must be wrapped and kept in the
refrigerator because it melts at room temperature.
b. Margarine - This is made from several hydrogenated vegetables or animal
fats, with flavoring emulsifiers, coloring agents and other ingredients.

c. Oil - This is a liquid fat which comes from vegetables, nut or seed sources.
This is not commonly used in cakes as it spreads to the mixture too thoroughly
and can shorten too much which may affect the cake product.
 d. Lard - This comes from the side part of the hog but it is rarely used nowadays.
e. Shortening-This is group of solid fats especially formulated for baking, is
usually white in color and is tasteless, Flaky products like pie crusts and biscuits
use this kind of fat.
4. Sugar-This is also known as sweetener. Sweeteners have different forms from
powder to crystal to syrups. They come in different degrees of sweetness.

According to Gail Sokol as cited by de los Reyes and Anero, 2016, sugar has
many uses in baking besides from acting as a sweetener. These are:

1. provides tenderness to the baked goods;

2. gives color to baked goods during caramelization process;

3. absorbs moisture from the air to provide moistness;

4. aids fats in absorbing air during the creaming process:

5. stabilizes meringue and whipped cream;

6. provides yeast with food to encourage fermentation;

7. caramelizes and recrystallizes to create confections, frostings, and sauces; and

8. when mixed with water, it prevents water from freezing into a solid state.

Kinds of Sugar
a. Granulated or refined cane sugar - The regular white sugar also known as
table sugar. There are different kinds as to their granules. The caster sugar
which is finer in granules than the regular white sugar.
b. Confectioner or powdered sugar - This is a kind of sugar ground to a fine
powder mixed with a small amount of starch. This is also called as icing sugar.
This is used in icing cake, a topping, cream fillings, and dusting.
c. Brown sugar - This comes in raw brown, light brown, and medium brown
color. It is said that the darker color has more of impurities. Brown sugar
contains small amount of fructose and glucose. It has low content of molasses
and the natural molasses fibers of the sugar cane.
5. Leavening agents - This is the ingredient in baking that makes the baked
product rise. It is responsible for the production and incorporation of gases during
the baking process. Leavening agents are of different types.
Types of leavening agents:
a. Yeast -This comes in two types; 1) active dry yeast or instant yeast-which has
coarse oblong granules; 2) instant yeast or rapid-rise yeast has smaller granules
and dissolves faster. This is used for breads due to its gluten-formation and
stabilization characteristics in the fermentation process of yeast.
b. Baking soda - This is also known as sodium bicarbonate. It is fine white
powder and has a slightly salty and alkaline taste. Baking soda is good for
baking muffins, cakes, cookies, and pastries due to its fast action of chemical
leavens.
c. Baking powder - This is a mixture of baking soda plus an acid to react with
it, and starch to prevent lumping. Baking powder is available in two types; 1)
single-acting baking powder which requires only moisture to release gas, 2)
double-acting baking powder releases gas in two stages: first, during mixing;
second, it completes the reaction with the addition of heat during baking.

6. Eggs. Egg performs many functions in the production of baked products. The
best kind of egg in baking is the fresh-white chicken egg. Large and fresh white
eggs are the best for baking. They should be clean, fresh, free from bad odors
and taste.
Some of the functions of eggs in baking:

a. Protein in egg contributes to structure of the baked product.

b. It serves as emulsifier. It contributes to volume and texture.

c. It is a leavening agent. When egg whites are beaten, air is trapped in the
foam bubbles and expand during baking.

d. It gives moisture to the baked product due to the quantity of water in

eggs. e. Eggs give flavor, color, texture, and nutritional value.
7. Salt and other flavorings - The color and sweetness of other ingredients is
enhanced with the use of salt. Salt slows down yeast fermentation and
strengthens gluten structure making it more stretchable (Lauterbach and
Albrecht, 1994). Other flavorings used in baking include vanilla, spices (cinnamon,
nutmeg, ginger) and flavor extracts which are available in the market.
Tools and Equipment in Baking
In this Chapter you are expected to learn the different tools and equipment in
baking and maintain the same.

Tools and Equipment in Baking

There are many kinds of tools and equipment needed in baking. Being fully
equipped with the right tools and equipment in the kitchen, makes the baking
process easier. Whether you are a skillful baker or just new in baking. it is important
that you identify the different tools and equipment for successful baking. Using
them appropriately will result to accuracy of the output of the finished baking.
Each tool and kitchen utensil plays an important role in the baking process.

1. Measuring cups - These are used for measuring dry and liquid ingredients.
Two types of measuring cups:

 A graduated cup-It has different measurement marked on each side such

as 1, %4, 2/3, ½, 1/3, 4, and 1/8. This is used for measuring dry ingredients.
 A measuring glass - This is made of transparent glass or plastic used for
measuring liquid ingredients.

2. Measuring spoon - These are used in measuring small quantities of ingredients;

consist of a set of spoons with different sizes.
3. Flour sifter - This is used for sifting flour.

4. Mixing Bowls - These are used for mixing ingredients. They come in different sizes
and has sloping sides.

5.Spatula- This is used in various ways. Small spatula which is 5 to 6 inches is used
to remove muffins and molded cookies from baking pan Large spatula is used in
spreading icing or frosting over the cake.
6. Rubber scraper - This is for removing bits of food on the sides of the bowl.

7. Weighing scale - This is used to measure ingredients to get the accurate

measurements.

8. Utility tray- This is used to hold ingredients or utensils,

9. Wire Wisk - This is used to beat or whip egg whites or cream.
10. Rotary egg beater - This is used in beating eggs or whipping cream
11. Baking wares - These are the containers for the batter used during the baking
process. They come in different shapes and sizes and available in the market.

Types of baking wares:

a. Tube center pan-Around-deep pan with hollow at the center and which is
removable. This is used for baking chiffon cake.

b. Muffin pan-A cup-formed pan with a dozen holes used for muffins and
cupcakes.
c. Jelly roll pan A shallow rectangular pan used for baking thin cakes for rolls.

d. Loaf pan-A smaller rectangular shaped pan used for baking loaf bread.

12. Pastry bag - A funnel-shaped container used for icing or whipped cream
13. Pastry brush - This is used to grease pans or surface of pastries.

14. Cutting tools - These include knife and chopping board that are used to cut
glazed fruit, nuts, or other ingredients in baking.

15. Kitchen Shears - These are used for various cutting procedures.
16. Grater - This is used to grate cheese, chocolate, fresh fruits and other
ingredients that need the process of grating.

17. Timer - This is used to time the baking process, 08:3 the rising of yeast and other
purposes which necessitate time.

Ovens
Ovens are very essential to bakeshops for producing the bakery products. The
concept of baking is done through the use of oven.

Kinds of ovens used in baking:

1. Deck Oven - This is also called Stack Oven because several may be stacked on
top of one another. When baking breads, these are placed directly on the floor
of the oven and not in baking pans.
2. Rack oven - This is a large oven which you can use; the entire racks are full of
sheet pans where you can bake at one time.

3. Mechanical oven - This is the kind of oven where baked product is in motion
due to its revolving mechanism similar to a Ferris wheel. This mechanical action
eliminates uneven baking because of the rotation throughout the oven. This is
common in big bakeshop operation due to its big size.

4. Convection oven - This is a kind of oven which contains fans that circulate the
air and distribute the heat rapidly throughout.
In order to be a successful baker, understanding the baking process is necessary.
Producing the quality baked products involves several basic principles that must
be followed. In baking, the baker needs the recipe which lists all the needed
ingredients with exact quantities and the procedures for preparation and the
temperature and time for baking.

Basic Principles in Baking The following baking principles are given to guide
bakers in producing quality baked products.

1. Measure accurately.
All ingredients needed should be measured accuuse pot holder in holding hot objects
rately. The measurement called for in every recipe when in correct proportion
work well together and produce the best results. Exact quantity of ingredients is
also necessary to bring about the desired reactions and changes in the baking
process. For example, salt slows down yeast fermentation, and when the amount
of salt is less than what is required in the recipe, the dough will rise too quickly.
Such will affect the shape and flavor of the bread (Lauterbach and Albrecht,
1994).

2. Use the exact ingredients as specified.

Every ingredient in the recipe has specific characteristics which works best with
other ingredients in the recipe. When a baker changes an ingredient in a recipe,
the baked product may not yield the expected quality. For example, bread flour
and all-purpose flour have different characteristics as learned in the previous
lesson. So when the all-purpose flour in the recipe for muffin is to replace with flour,
the muffin will have a soft and light product as (Lauterbach and Albrecht, 1994).
3. Follow correct mixing methods and baking procedures.

The appropriate mixing methods and procedures suggested in the recipe are of
utmost importance in baking. Poor quality product will be obtained if proper
mixing method and the correct procedures are not followed. In all recipes, baking
procedures are specified. The appropriate pan for baking, the baking
temperature, the length of time for baking must be followed correctly. Changes
in the temperature and baking time would change the quality of the product.

Measuring Ingredients Correctly

Measuring ingredients correctly, as we have learned, is very important to obtain

the best result of the baked product Different people may use exactly the same
recipe, but the baked product may turn out differently because of measuring and
mixing techniques. Accurate techniques in measuring are as important as the
tools in measuring. The following procedures are given for your guide:

1. Rice and flour. Using a spoon of similar tool, fill the cup overflowing. level-off
with a spatula or with a straight edge of a knife. Do not dip the cup into the flour,

2. Sifted flour. Before measuring flour, sift first especially in cake recipes. Spoon into
the cup overflowing and level-off with spatula

3. Refined sugar. Sugar needs to be sifted first before measuring to take out
lumps. Spoon into the measuring cup and level-off with spatula. Remember not
to tap or pack refined sugar down
4. Brown sugar. The sugar is packed into cup enough to hold its shape. Level-off
with spatula and turned out off from the cup
5. Salt, pepper, leavening agent. Level the measuring spoon with a straight edge
of a knife or spatula.

6. Liquid ingredients. Place the graduated glass or plastic measuring cup on a flat
level surface and hold it firmly. Pour into it the desired amount of liquid ingredient.
View the liquid at eye level by leaning over. Do not pick up the cup to bring it to
your eye level
Other important reminders in measuring ingredients:

 Timers/Thermometers, scales and other measuring devices checked and

calibrated according to manufacturer's manual before using.
 Standardized measuring tools and equipment should be used in
measuring ingredients by volume.
 In measuring dry ingredients, do not shake the cup to level-off the
ingredients.