History of Baking

• What is the nationality of the people who first ever baked bread in the
history?
• It is a specific type of bread baked and discovered by the ancient people.
• This is the pre-historic cooking material used to bake by the ancient
people.
• This is where baking originated.
• They were the first known group of people who used baking pans.
 Basic Concepts in Baking

• Using the exact ingredients specifies in a recipe

• Accurately measuring the ingredients to use
• Proper mixing of the ingredients and gluten
development
• Following the baking process
Basic Baking
Ingredients
 FLOUR
It provides bulk and structure to most of the
baker’s products including breads, cakes,
cookies and pastries.
COMPONENTS OF FLOUR
 Gliadin
 protein present in wheat and other cereals
 It gives bread the ability to rise properly
during baking

 Glutenin
 protein present in wheat and other cereals
 It gives the dough the ability to be elastic
and stretchy
KINDS OF FLOUR
 Hard Wheat Flour
made from the hard wheats with high protein content and are used
primarily to make breads and yeast products.

 Soft Wheat Flour

made from soft wheats with low protein content used primarily in
the production of cakes, cookies and pies.
MARKET FORMS OF FLOUR
 Bread Flour
- contains the largest amount of protein (12 – 14
%)
- itAll-purpose
is milled from the
Flour blends of hard wheat
- contains 10 – 12 % of protein
- it is milled from blends of hard wheat and soft
wheat
- it is the most widely used type of flour
MARKET FORMS OF FLOUR
 Pastry Flour
-a weak flour or low gluten flour but is lightly
stronger than cake flour
 Cake Flour
- contains 9% of protein
- it is milled from soft wheat and good for cakes
and other bakery products.
 Other Flours, Meals and Starches
• Rye flour
– powder milled from whole rye berries or grains from rye grass
- it is used to produce rye bread and sour dough
 Other Flours, Meals and Starches
• Meals
– are products that are not as finely ground as flour.

Buckwheat Flour Soy Flour

Rice Flour Potato Flour
Corn Meal
 Storage of Flours
flour must be kept in dry, clean and
well ventilated storerooms
Insects can be found in flour when not properly stored:

Flour Moth Flour Mite Flour Beetle

NUTRITIVE VALUE OF
FLOUR

Protein Riboflavin
Iron Niacin
 SUGARS
commonly used
sweetening agent in
baked products
 Kinds of SUGARS
GRANULATED SUGAR
- the most familiar and most commonly
used sugar
- available in different grades of fineness.
 Kinds of SUGARS
CONFECTIONER’S/POWDERED SUGAR
- Finely ground to powder
consistency and mixed with
a small amount of starch
 Kinds of SUGARS
BROWN SUGAR
- Regular cane sugar that
has not been completely
refined
SYRUPS and SWEETENERS
 Molasses – concentrated sugar cane juice.
 Corn syrup – liquid sweetener consisting of water, dextrin
and various sugars.
 Honey – a natural sugar syrup consisting largely of simple
sugars, glucose and fructose
 Purposes of Sugar in Baking
• they add sweetness and flavor
• they create tenderness and fineness of texture
• they give color to the crust
• they increase keeping qualities by retaining moisture
• they act as a creaming agent when mixed with fats and as a
foaming agent when mixed with eggs
• they provide food for yeast
 FATS
It gives the moist, rich characteristic to the
tender and soft texture of bread and pastries
 Kinds of FATS
Shortening
- Any fat that is solid at room temperature and
used to make crumbly pastry and other food
products
 Kinds of FATS
Butter
- A dairy product with high butter fat content
- Consists of 80% fat, 15% water and 5% milk.
- It is available as salted and unsalted
 Kinds of FATS
Margarine
- Manufactured from various hydrogenated animal and vegetable
fats, flavorings, emulsifiers, coloring agents and other
ingredients.
- Consists of 80-85% fat, 10-15% moisture, 5% salt
 Kinds of FATS
Oil
- A liquid fat, less often used as shortening in
baking because it spreads through a batter or
dough and shorten too much
 Kinds of FATS
Lard
- Is the rendered fat of hogs
- It is highly valued for making flaky pie crust
 Purposes of Fats in Baking

• Increase the keeping quality

• Adds flavor
• Assists in leavening when used as a
creaming agent to give flakiness
 Storage of Fats
- All fats will become rancid if exposed to air too long.
- They tend to absorb odors and flavors from other foods.
- Highly perishable fats, such as butter should be stored well
wrapped in the refrigerator.
- Other fats and oils should be kept in tightly closed containers in a
cool, dry, dark place.
 MILK
- Next to water it is the most important liquid in baking.
- It contributes to the texture, flavor, crust color, keeping
quality and nutritional value of baked products