9&10

TLE -BPP
Quarter 1 ; Week 3
BAKING INGREDIENTS
 Let Us Learn!
The different baking ingredients and its purpose.

Let Us Try!
Let us determine how much you already know about the different baking
ingredients. Take this test.

Pretest LO 1

Directions: Read each question carefully. Choose the letter which corresponds to the correct answer.
Write the letter of the correct answer in a separate sheet of paper.

_____ 1. Which among these ingredients provides structure and thickening to the
baked products.
A. Eggs C. baking powder
B. Milk D. flour
_____ 2. What ingredient add sweetness and flavor to the baked products.
A. Eggs C. sugar
B. Milk D. flour
_____ 3. Which of these ingredients provides keeping quality and nutritive
value.
A. Eggs C. flour
B. Milk and milk products D. Yeast
_____ 4. Which among these ingredients provides moisture, flavor and color to the
baked products.
A. Eggs C. baking powder
B. Milk D. flour
_____ 5. What type of ingredient consist of one or more types of sugar dissolved in
water.
A. Syrup C. vanilla extract
B. Milk D. food coloring
_____ 6. Which ingredient is a mixture of baking soda plus one or more acids.
A. Yeast C. baking powder
B. Baking soda D. flour
_____ 7. What ingredient is a water-soluble protein extracted from animal connective
tissue.
A. Gelatin C. fats
B. Milk D. gelatin
_____ 8. Which ingredient provides nutritive value and adds texture.
A. Eggs C. baking powder
B. Milk D. flour
_____ 9. What ingredient inhibits the yeast growth?
A. salt C. fats
B. sugar D. syrup
_____ 10. Which ingredient has the role of tenderizing gluten and increase keeping
quality.
A. salt C. fats
B. Milk D. flour
 Let Us Study
BAKING INGREDIENTS

1. Wheat flour
◆ Wheat flour is the most important ingredient in the bakeshop.
◆ In baked products, wheat flour provides:
- structure -thickening -nutritive value
Wheat Varieties
✓ Hard wheats contain greater quantities of the proteins glutenin and gliadin and are used to
produce strong flours.
✓ Strong flours are used to make breads and yeast products. Ex: bread flour
✓ Soft wheats are used to produce weak flours(lower protein content) often used in cakes, cookies,
and pastries.
The six principal classes of wheat growth in North America are:
➢ Hard red winter
➢ Hard red spring
➢ Hard white
➢ Soft white
➢ Soft red winter
➢ Durum (pasta)
Composition of Wheat
Bran is the hard outer covering of kernel. It is present in whole wheat flour
and is high in fiber, B vitamins, fat, protein, and minerals.

Germ is the part of the kernel that becomes a new wheat plant if sprouted.
It is high in protein, vitamins, minerals and fat.

Endosperm is the white, starchy part of the kernel that remains when
the bran and germ are removed.
 FLOUR GRADES
Patent flour - made from the center portion of the endosperm, purest and highest-quality
commercial wheat flour available.
Clear flour - by-product of straight flour that remains after patent flour is removed.
Clear flour is graded into fancy, first clear and second flour. Clear flour is darker in color than
the other flours previously mentioned, as it is made from the part of the endosperm closest to
the bran.
Straight flour - straight flour is considered a good flour to use for bread making. It is 100
percent extraction flour. The extraction rate is the amount of flour obtained from wheat after
milling, when the bran and germ are removed, leaving the endosperm, which contains most of
the protein and carbohydrates.
Extraction refers to the amount of flour milled from a given amount of grain. It is expressed as a
percentage of the total amount of grain.

Composition of flour
Starch: white flour consists of about 68-76% starch
Protein: 6 to 18% of white flour is protein
Glutenin and gliadin are 80% of that protein.
Moisture: 11 to 14%
Gums: pentosans 2 to 3%
Fats: 1%
Ash: mineral content of flour 0.3 to 1.5%
Pigments: carotenoids, orange-yellow

TYPES OF PATENT FLOUR OTHER WHEAT FLOURS

Bread flour All purpose flour
Cake flour Durum flour
High gluten flour Self-rising flour
Pastry flour Whole wheat flour
Bran flour
Cracked wheat

OTHER FLOURS, MEALS, STARCHES

Rye
Corn
Spelt
Oats
Buckwheat
Soy
Rice
Starches cornstarch, waxy maize, instant
2. SUGARS
- add sweetness and flavor
- create tenderness and fineness of texture
- give crust color
- increase keeping qualities
- act as a creaming agent with fats
- act as a foaming agent with eggs
- provide food for yeast
Types of Sugars
❖ Granulated sugars include:
Regular granulated sugar
Very fine sugars called caster sugar
Sanding sugars (coarse sugar used for coating)
Pearl sugar (also called sugar nibs)
❖ Powdered sugar or confectioner’s sugar: ground to a fine powder and mixed with
a small amount of starch to prevent caking
❖ Dehydrated fondant: a dried form of fondant icing
❖ Brown sugar: contains varying amounts of caramel, molasses and other impurities
❖ Demerara sugar: a crystalline brown sugar
❖ Non-nutritive sweeteners- sugar substitutes

Syrups
- consist of one or more types of sugar dissolved in water.
◆ Simple syrup - dissolved sucrose in water
◆ Molasses - concentrated sugarcane syrup
◆ Glucose corn syrup - manufactured from cornstarch
◆ Honey
◆ Malt syrup - extracted from barley
3. FATS
⚫ The major function of fats in baked items are:
⚫ To tenderize gluten
⚫ To add moistness and richness
⚫ To increase keeping quality
⚫ To add flavor
⚫ To assist in leavening when used as a creaming agent
⚫ To add flakiness

FATS
Shortenings: any of a group of solid fats, usually white and tasteless, that are especially
formulated for baking (shortens gluten strands)
High ratio shortenings: devised for use in making cake batters that contain a high ratio
of sugar
High ratio liquid shortenings
Butter: Adds flavor and melts in the mouth at body temperature
Margarine: manufactured from various animal and vegetable fats plus flavoring,
emulsifiers and coloring
Oils:
Lard: rendered fat from hogs

4. MILK & MILK Products

The functions of milk in baked products are:
The water content in milk enables gluten development
Adds texture
Adds flavor
Provides crust color
Provides keeping quality
Provides nutritive value
5. EGGS
Functions of eggs in baking
Structure
Emulsifying fats and liquids
Leavening
Shortening action
Moisture
Flavor
Color
Nutritive value

Composition of Eggs
A whole egg consists of:
Yolk: high in fat and protein, contains iron and vitamins
White: primarily albumin protein
Shell: porous and allows egg to lose moisture and absorb odors and flavors
Chalazae: holds yolk in center
Membrane
Air cell
6. LEAVENING
Is the production or incorporation of gases in a baked product to increase
volume and to produce shape and texture.

✓ Yeasts
Fermentation is the process by which yeast acts on sugars and changes them into
carbon dioxide. Yeast is a living organism. It is sensitive to temperature.

Types of Yeasts
Fresh or compressed yeast: moist and perishable, and is preferred by professionals.
It must be refrigerated as it only lasts 2 weeks.
Active dry yeast: a dry, granular form of yeast. It requires rehydration.
Instant dry yeast: dry granular form of yeast but does not require rehydration.
Contains little dead yeast so produces gases much quicker than active dry yeast.

Chemical Leaveners
Baking soda (sodium bicarbonate): if moisture and an acid are present, soda releases
carbon dioxide gas
Baking powder: a mixture of baking soda plus one or more acids
Double-acting baking powder has two acids that release gases with moisture and heat
Baking ammonia: a mixture of ammonium carbonate, ammonium bicarbonate and
ammonium carbamate

AIR
Air is incorporated into all doughs and batters during mixing
The formation of air cells is important even in products leavened by yeast or baking
powder because the air cells collect and hold the leavening gases.
Methods of incorporating air
Creaming: the process of beating fat and sugar together to incorporate air
Foaming: the process of beating eggs with or without sugar, to incorporate air
Steam
When water turns to steam, it expands to 1100 times its original volume.
Because all baked products contain some moisture, steam is an important leavening agent
7. Gelling Agents
Gelatin is a water-soluble protein extracted from animal connective tissue
Two forms available for bakeshop:
1. Powdered
2. Leaf gelatin, sheet gelatin
Using gelatin in formulas:
Soften gelatin in water or other liquid. It absorbs 5 times its weight in water (blooming)
Soften gelatin is added to hot ingredients or is heated with other ingredients until it dissolves
The mixture is chilled until it sets
Pectin is a vegetable gum that can absorb a great deal of water and is used for thickening or
gelling liquids.
Pectin is extracted from fruits and used to thicken or gel fruit preserves, jams and jellies.
In order for pectin to gel, high sugar content and an acid are necessary
8. Fruits and Nuts
Nut products
Almond paste
Kernel paste
Macaroon paste
Marzipan
Praline paste

9. Chocolate and Cocoa

Chocolate and cocoa are derived from cocoa or cacao beans. The beans are fermented,
roasted and ground yielding chocolate liquor which contains cocoa butter.
Cocoa is the dry powder that remains after part of the cocoa butter is removed from the
chocolate liquor.
Dutch process cocoa is processed with an alkali to make it darker and more easily dissolved in
liquids.

Chocolate and cocoa

Unsweetened chocolate is straight chocolate liquor
Sweet chocolate is bitter chocolate with the addition of sugar and cocoa butter
Milk chocolate is sweet chocolate to which milk solids have been added.
Cocoa butter is the fat pressed out of the chocolate liquor
White chocolate is made of cocoa butter, sugar, and milk solids. Technically, it should not be
called chocolate because it does not contain cocoa solids.
Cocoa contains starch, which absorbs moisture (drier) in a batter. When adding cocoa to a
formula, use the rule of thumb:

10. Salt
Strengthens gluten structure and makes it more stretchable
Inhibits yeast growth.

11. Salt, Spices and Flavorings

Spices are plant or vegetable substances used to flavor foods. The most important
spices and seeds in the bakeshop are:
Allspice Mace
Anise Nutmeg
Caraway Poppy seeds
Cardamon Sesame seeds
Cinnamon Zest of lemon and orange
Cloves Ginger

Vanilla is the most important flavoring in the pastry shop:

Vanilla beans
Vanilla extract
Extracts are flavorful oils and other substances dissolved in alcohol
Emulsions are flavorful oils mixed with water with the aid of emulsifiers such as
vegetable gums.
Two categories of flavorings:
Natural
Artificial

12. Alcohols
Alcoholic beverages are useful flavoring ingredients in the pastry shop.
Sweet alcohols and liquers (e.g. cassis, orange)
Non-sweet alcohols (e.g. rum, cognac)
Wines (e.g. Marsala, Madeira)
 Let Us Practice
Let us determine how much have you learn.
A. Draw below Egg on a separate sheet of paper then label it.

B. Identify the following egg composition.

1. It is the primarily albumin protein of an egg.

2. It is high in fat and protein, contains iron and vitamins.

3. The part that is porous and allows egg to lose moisture and absorb odors and
Flavors.

4. Holds the yolk in center.

C. Draw below wheat on a separate sheet of paper then label it.

1 2

3 4
D. Identify the following.
1. Is the part of the kernel that becomes a new wheat plant if sprouted.
It is high in protein, vitamins, minerals and fat.

2. Is the hard outer covering of kernel. It is present in whole wheat flour

and is high in fiber, B vitamins, fat, protein, and minerals.

3. Is the white, starchy part of the kernel that remains when the bran and
germ are removed.
 Let Us Remember
There are different types of ingredients used in baking and each ingredient
plays a vital role and has its own purpose. If the needed ingredient is
unavailable, there is a substitute ingredient that can be used and you will learn it on the
next module.

Let Us Assess
Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer. Write the letter of the correct answer in a separate sheet of paper.

_____ 1. Which among these ingredients provides structure and thickening to the
baked products.
A. Eggs C. baking powder
B. Milk D. flour
_____ 2. What ingredient add sweetness and flavor to the baked products.
A. Eggs C. sugar
B. Milk D. flour
_____ 3. Which of these ingredients provides keeping quality and nutritive
value.
A. Eggs C. flour
B. Milk and milk products D. Yeast
_____ 4. Which among these ingredients provides moisture, flavor and color to the
baked products.
A. Eggs C. baking powder
B. Milk D. flour
_____ 5. What type of ingredient consist of one or more types of sugar dissolved
in water.
A. Syrup C. vanilla extract
B. Milk D. food coloring
_____ 6. Which ingredient is a mixture of baking soda plus one or more acids
A. Yeast C. baking powder
B. Baking soda D. flour
_____ 7. What ingredient is a water-soluble protein extracted from animal
connective tissue.
A. Gelatin C. fats
B. Milk D. gelatin
_____ 8. Which ingredient provides nutritive value and adds texture.
A. Eggs C. baking powder
B. Milk D. flour
_____ 9. What ingredient inhibits the yeast growth?
A. salt C. fats
B. sugar D. syrup
_____ 10. Which ingredient has the role of tenderizing gluten and increase
keeping quality.
A. salt C. fats
B. Milk D. flour
 Let Us Reflect
Baked products must not only have an enticing appearance but palatability
should be at its best. What is most important for a baker to achieve is the
texture and it means using the correct ingredients with the correct
measurements.

Answer key to Activities

10.C
3.endosperm
2.bran 9.A
1.germ 8.B
D. 7.A
4. bran 6.C
3.germ 5.A
2.brush 4.A
1.endosperm 3.B
C. 2.C
4.chalazae 1. D
3.shell
2.yolk Assess
1.white Let us
B.
9.air cell
8.germinal disk
7.yolk
6.vitelline membrane
5.thick albumin
4.thin albumin
3.chalazae
2.Shell membranes
1.eggshell
A.
Let us Practice

References

K to 12 Basic Education Curriculum

Technology and Livelihood Education
Learning Module

BPP NC II Fact sheets

Digos Tech - Bakery & Pastry Arts Institute