Lyndie M.

Lim
Trainer
 • Prayer
• Attendance
• Review
• Motivation
 Baking
Ingredients
and
Its Functions
Lyndie M. Lim
Trainer
Objectives
1. Identify seven (7) major
ingredients in baking.
2. Construct own recipe by using
ingredients in baking and measure
the different baking ingredients
correctly.
3. Show initiative and self-reliance
in performing task without
supervision.
Major Ingredients

1. Flour-
- is a finely ground meal
obtained by grinding and
milling cereal grains or other
root crops
A. Types of Flour
• Bread flour
has 12-14% protein content and is
made from hard wheat flour.
The high gluten content causes the
bread to rise and gives its shape
and structure.
All-Purpose Flour

Has 10-11 %protein

content and is made from
a blend of hard and soft
wheat flours, also called
the General Purpose Flour
or family flour.
Cake Flour
has 7-9% protein content
and is made from soft wheat
flour.
 It is good for making cakes
and cookies where a tender
and delicate texture is
 Uses of Flour

Provides structure, texture

and color to baked products
 Used as thickening agent
Used as binder of food
II. Sugar
• a sweet, soluble organic
compound that belongs
to the carbohydrate
group of food.
Type of Sugar
• White sugar -
also known as
table sugar or
as refined
sugar.
Brown sugar
• - contains caramel,
mineral matter and
moisture. It also
contains a small
amount of molasses. It
comes in three colors.
Confectioner’s sugar
• - granulated sugar that
has been pulvorized.
To prevent lumping
and caking, about 3%
cornstarch is added.
Effects of Sugar in Baking
increases dough development
 makes the color of the crust
richer
makes the bread more tender
 increase the volume of the loaf
contributes to moisture
content of baked products,
increasing its storing quality
acts as creaming agent
III. Eggs
• considered a complete
protein, containing all the
essential amino acids humans
use to build other proteins
needed by the body
Uses of Eggs in Baking
 Eggs, as well as flour, are the
structural ingredients in baking.
Eggs provide leavening; add
color, texture, flavor and richness
to the batter;
 act as stabilizer in mixture
used as leavening agents as they
incorporate air into the batter,
Eggs are used as thickening agent.
Egg washes are brushed on many baked
goods to create a golden shiny top.
IV. Shortening
• is any fat, which, when
added to flour mixtures
increases tenderness.
Examples of Shortening

• Oil – made from

plant products such
as corn,sunflower,
soybeans, peanuts,
and other sources.
• Butter
• Made of fatty milk
proteins. It contains
80-85 % fat; 10-15
% water and 5%
milk solids
• Margarine
• – made from
hydrogenated
vegetable oil.
Lard
• – made of fat from
pork. Some people
prefer lard to other fats
for making pie crust
and biscuits because it
gives a flakier texture.
Uses of Shortening in Baking
Makes bread products tender and
improve flavor.
 Assist in gas retention giving
better volume and crust.
Improve the aroma, color
and texture of baked
products.
Improve the shelf life of
baked products because of its
moisture
V. Leavening Agent
• Leavening agents are
gases that cause the dough
to rise.
Classification of Leavening Agents
• 1. Chemical Leaveners.
a. Baking Soda
It is a powerful leavener that
readily reacts as soon as it
comes in contact with batter or
dough
b. Baking Powder – is a
combination of baking
soda and acid salt.
c. Cream of tartar - It is used
in the whipping of egg whites
to stabilize them and allow
them to reach maximum
volume
2. Biological Leaveners
Yeast- is a single-cell
organism, which needs food,
warmth, and moisture to thrive.
It converts its food—sugar and
starch—through fermentation,
into carbon dioxide and alcohol.
VI. Liquid Ingredients
• Liquid ingredients provide
moisture to rehydrate and
activate the yeast and bring
together the flour and any
other dry ingredients to make
the dough/ batter
Types of the Liquid Ingredients
• A. Water
= It is 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
they add a slight flavor to the
final baked good and
increase its richness
Types of Milk Used in Baking
 fresh milk or whole milk

evaporated milk

 condensed milk
 skimmed milk

 powder or dry milk

 Uses of Milk in Baking
increases nutritive value of baked
products
enhances texture and increase
softness of baked goods
enhance flavor
Extend the shelf life of cakes
VII. Minor Ingredients in Baking
Flavoring
Vanilla
Salt
Wines
 Spices (cloves, cinnamon, mace,
nutmeg)

Coffee
Chocolate and Cocoa
Group Activity
• Group 1 will demonstrate the proper
way of measuring ingredients and the
equivalent conversion of the
ingredients
• (1 ¾ c of flour)
• 1 ½ c of water
Measuring ingredients video
• Group 2 You will compose
a song/jingle that interprets
the importance of different
ingredients
Group 3. Through
collaborative activity you will
formulate your own sample
recipe.
 Rubric
 
RUBRICS
 

Criteria 5 4 3 2 1
         
1. The learners present their work in a
creative way.
         
2. Each member of the group participates and
cooperates on the given task.
         
3. The content is being presented in organize
sequence.
         
4. The students accomplish their task in the
given amount of time
         
5. The students well delivered their
presentation.
Evaluation
• Read and analyze each statement
carefully.
• 1. What kind of sugar is primarily
used in preparing icing?
• a. White sugar
• b. Brown sugar
• c. Granulated sugar
• d. Confectioner’s sugar
• 2. Which of the ingredients is an
example of a physical leavening
agent?
• a. Air
• b. Baking powder
• c. Baking soda
• d. Yeast
• 3. What is the most expensive
ingredient in baking
• a. Egg
• b. Flour
• c. Milk
• d. Sugar
• 4. A finely ground meal obtained by
grinding and milling cereal grains or
other root crops.
• a. Butter
• b. Flour
• c. Milk
• d. Sugar
• 5. What is the best step to have better
results in baking?
• a. Use modern equipment
• b. Use only imported ingredients
• c. Memorize the recipe very well
• d. Measure ingredients accurately
V. Assignment
• Make an interview to an owner
of the bake shop in your
barangay. List down all the
procedures that they do in
making pastries