You are on page 1of 15

STRATEGIC

INTERVENTION
MATERIAL IN
BREAD AND
PASTRY
PRODUCTION
(HISTORY OF
BAKING)
Prepared by: Lea Queen M. Tamayao

Least Mastered
Competency
Our Goals are
the following:

Recognize the history of baking

Identify baking ingredients


Discuss the functions of the different
baking ingredients

I wonder when baking


started?

G
U
I
D
E
C
A
R
D

I think its time


to go back to
history

Lets go

Baking is part
of the ancient
history

Older than me??

Maybe..
hohoho

The earliest Biblical record of bread making is


during the time of Abraham (Genesis 14:8)
more than 2000 years ago.
Baking evolved from mans innovation in the
preparation and cooking of grains.

Now I know when


baking really
started.. Thank
you my friend

Its alright,
its my job
to tell you
history..

Great job!!! Now


that we have
mastered the
history of baking,
let us see how far
have you learn

Answer the following questions briefly..

When did baking started?

What verse in the Bible that tells us when did baking


started?

A
C
T
I
V
I
T
Y
C
A
R
D

How did baking evolved?

#
1
Good luck

GUIDE CARD

I really wanted to bake,


but I do not know what
to mix and combine?
I can help you with that,
lets take a look on this

These are the basic


ingredients in
baking

Baked products are made from


essentially the same ingredients flour,
fats, sugar, eggs, water or milk, and
leavening.
Combinations of these
ingredients and preparation methods
produce
the
various
general

Name the following ingredients


A
C
T
I
V
I
T
Y
C
A
R
D
#
2

Now that youve


mastered
identifying the
ingredients, lets
take a look on their
functions..

These family can


help you with
that Come on!!!

Here are the Baking Ingredients and their Functions

Flour

-is the primary ingredient of


most baked products because it provides
the structure of the product.
Types of Flour:
- Wheat flour
- Bread flour
- All- purpose flour
- Rice flour
- Cake flour

Liquid-

ingredients are important for hydrating protein,


starch and leavening agents. Liquids contribute to the
moistness and texture of the products.
Types of Liquid:
- Water
- Milk and creams
- Juices

Fats-

Fats generally 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
Types of Fats:
- Butter
- Margarine
- Oil
- Lard
- Shortening

Sugar-

They generally add sweetness and


flavor, create tenderness and fineness of texture
(partly by weakening the gluten structure), give
color to the crust, increase keeping quality (by
retaining moisture), act as creaming agent with
fats, and provide food for yeast

Types of Sugar:
- Granulated or refine cane sugar
- Confectioner or powdered sugar
- Brown or raw sugar

Leavening Agents-

are responsible for


the production and incorporation of gases
during the baking process.
Types of Leavening Agents:
- Yeast
- Baking soda
- Baking powder

Eggs-

eggs perform many functions in the


production of baked products.

Yipee!!! We are done in


identifying the basic baking
ingredients and their
functions.
You are now ready to bake
the most delicious bread you
wish you baked..

I can help you with


that.. We will bake
many delicious
breads..