 FLOUR

 LEAVENING
AGENTS
 FATS & OILS
 SWEETENERS
 OTHER
INGREDIENTS
 Oven temperatures
 Pans
 Placement in the
oven
 Timing
 Cooling and
removing from the
pan.
• A finely ground meal
obtained by grinding and
milling cereal grains or
other root crops.
• Provides the structure of
the baked product.
• When liquid is added
flour absorbs it, swells
and sticks together.
• Mixing or kneading create
gluten (the proteins in
flour that provide the glue
that traps air in the
product)
• There are many types of
flours with different
characteristics, they give
the baked product
different flavors and
textures
 All-purpose flour-used for all general
baking. Made of a blend of hard and soft
wheat. Has 10-11% protein content.
 Bread Flour-has more gluten than all-
purpose flour. Used for making yeast
breads and rolls. Used in bread machines.
 Cake Flour-has less gluten that all-purpose
flour. Made from soft winter wheat. Used
for making cakes and baked products with
delicate textures. You can substitute all-
purpose flour for cake flour, use 1 cup minus
2 Tablespoons of all-purpose flour.

 Instant Blending Flour-flour that has been

specially treated to blend easily with liquids.
Used for sauces and gravies.
 Whole Wheat Flour-made by milling the
entire kernel of wheat.
 Self-Rising Flour-all-purpose flour with
baking powder and salt added.
1. Povides structure, texture and color to baked
products.
2. Provides nutritive value to baked products.
3. Used as thickening agent.
4. Used as binder of food.
5. Used as stiffening agent in laundry.
 Most of the flour keep well in a sealed container
in a cool, dry location.
 Whitish in color
 Tolerance
 Strenght
 Uniformity
 High absorption
 II.SWEETEN
ERS
 Add flavor and sweetness
 Helps baked product
brown
 Helps baked product

remain tender
Ex. Sugar, honey, corn
syrup, powdered sugar,
molasses
Is a sweet, soluble organic compound that belongs
to the carbohydrate group of food.
 Granulated sugar/ white sugar- known as table
sugar or as refined sugar
 Confectioner’s sugar/ powdered sugar-
granulated sugar that has been pulvorized.
 Brown sugar – contains caramel, mineral
matter and moisture.
 Molasses- is concentrated sugar cane syrup
with the sugar removed.
 Honey -A natural sweetener containing
fructose and glucose.
• Increases dough development
• Makes the color of the crust richer
• Makes the bread more tender
• Increase the volume of the loaf
• Serves as food for the yeast.
• Contributes to moisture content of baked
products, increasing its storing quality
• Acts as creaming agent
 Considered a complete
protein containing all the
essential amino acids
humans use to build other
proteins needed by the
body.
 Add color

 Trap air to help with

leavening
 Hold baked product together
 Add flavor and richness

 Add tenderness and texture

1. Mucin – protein which found in egg whites and
responsible fo its gel characteristics.
2. Ovalbumin – another protein found in egg
whites which coagulates and involve both in
heat coagulation and whipping.
3. Lecithin – present in egg yolk which is
responsible for its emulsifying property.
Any fat which, when
added to flour mixtures
increases tenderness
•Coat gluten to keep it
from becoming over
developed
•Adds richness and
flavor to baked product
•Helps keep baked
product tender
Ex. Butter, shortening,
oil, margarine
 Oil – made from plant such as corn,
cottonseeds, soybeans, peanuts, and other
sources.
 Butter – made of fatty milk proteins. When
used in baking, it contributes flavor and
tenderness.
 .
 Margarine- made form hydrogenated
vegetable oil.
 Lard – made of fat from pork. Good for
making pie crust and biscuits it gives a
flakier texture
 Cocoa butter- the ivory-colored natural fat
of the cocoa beans extracted during the
manufacturing of chocolate and cocoa
powder. It gives chocolate its creamy,
smooth, melt-in-your-mouth texture.
1. Makes bread products tender and improve
flavors.
2. Assist in gas retention giving better volume and
crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked
products.
5. Improve the shelf life of baked products because
of its moisture.
- Gases that cause the dough to
rise.
•Air introduced through
 Creaming fat and sugar
together.
 Sifting flour.

 Beating batter.

 Whipping egg whites.

Chemical leaveners – There are two
basic kinds
 Baking Soda – used with an acidic

food (i.e. sour milk or lemon juice)

 Alkali & Acid combine to form carbon
dioxide which expands when heated,
causing product to rise.
 Baking Powder – combination of
baking soda & dry acid
 Addition of liquid causes reaction that
forms carbon dioxide.
• Cream of tartar – tartaric acid and is a fine
white crystalline acid salt which is a by-
product of the wine-making industry.
- Used in the whipping of the egg whites to
stabilize them and allow them to reach
maximum volume.
 Yeast – Microscopic plant that
reproduces quickly
 Needs food: sugar and flour
 Needs moisture
 Needs warmth
 Gives off carbon dioxide as it
grows
 Create bubbles in dough
 Bubbles expand when heated and
dough rises.
 Give baked products a special
flavor and smell.
 Provide moisture to rehydrate and activate the
yeast and bring together the flour and any other
dry ingredients to make the dough.
a. water- the cheapest liquid used in baking. It
performs vital role in baking making ingredients
rehydrated.
b. Milk and other dairy products- moisten dough
and batters. Add a slight flavor to the final baked
good and increase its richness.
 Fresh milk or whole milk
 Evaporated milk
 Condensed milk
 Skimmed milk
 Powder or dry milk
 Increases nutritive value of baked products
 Enhances flavor
 Extends the shelf life of a cake
1. FLAVORING
2. VANILLA
3. SALT
4. SPICES
5. WINES
6. COFFEE
7. CHOCOLATE
AND COCOA
1. UNSWEETENED CHOCOLATE
2. BITTERSWEET AND SEMISWEET
CHOCOLATE
3. MILK CHOCOLATE
 Means keeping bacteria down to a
small number as possible through
personal hygiene and proper food
handling.
 Personal hygiene
 Keeping food, equipment and work area
clean

Improper handling of food may result to

food contamination , infection , poisoning
and death.
 Oven Temperature when
baking a leavened product
use the exact temperature
in the recipe.
 During baking:
 Product rises
 Crust heats
 Moisture evaporates
 Crust dries
 Pans – can affect results.
 Material – conduct heat
differently, changes cook
time.
 Size – recipes developed
for certain sizes, be
careful to follow pan size
recommendations.
Placement in the ovens
 Pans must be placed in
ovens so that air can
circulate freely.
 One - in center
 Two – separate racks
opposite sides
 Etc.
 Be sure pans do not touch,
it creates hot spots where
food may burn or over
cook.
 Timing
 be sure to use a timer,
 check close to done time,
 may vary by oven.
 Cooling & removing from
pan
 Remove from pan
immediately, unless recipe
says otherwise
 Cool on cooling rack to allow
even cooling