Technical Terms:

Gluten- a tenacious elastic

protein substance especially of
wheat flour that gives cohesiveness
to dough.
Technical Terms:
Wheat- a cereal grain that yields
a fine white flour used chiefly in
, baked goods and pastas and is
important in animal feeds.
Technical Terms:
Crumb- a small particle of bread,
cake, and others that has broken
off.
Technical Terms:
Flaky- tending to flake

Fermentation-a chemical change

with effervescence.
BAKING
Baking- is a food
cooking method using
prolonged dry heat
acting by convection.
The most common
baked items is bread.
A person who prepares
baked goods as a
profession is called
baker.
 BAKING
INGREDIENTS
FLOUR
FLOUR
This is the key ingredient in
making breads, cakes, pastries,
cookies, and bakery products.
TYPES OF
FLOUR
WHEAT FLOUR
This is the most common type
used in bread making because
of its high protein content which
makes available a larger amount
of gluten for bread structure.
Gluten gives framework
to the dough and shape
and form to the finished
product.
ALL-PURPOSE FLOUR
This is also known as general flour. It
is used for almost all cooking
purposes.
CAKE FLOUR
This is also known as soft flour. It is
made from soft-ground wheat.
PASTRY FLOUR
This is a white colored flour and
especially used for commercial pies
and cookies.
WHOLE-WHEAT FLOUR
This is made from the complete wheat
kernel. It makes a fuller flavored,
nutritious but denser load than all-
purpose flour.
UNBLEACHED FLOUR
This is also referred to as bread flour.
It is milled from hard wheat and has a
higher proportion of gluten than all-
purpose flour.
GRANARY FLOUR
This is a combination of whole wheat,
white, and rye flours mixed with soft
malted grains.
COARSE SEMOLINA FLOUR
This coarse, gritty flour is milled from
the endosperm of durum wheat,
which is one of the hardest varieties
of wheat.
BROWN FLOUR
This flour contains most of the wheat
grains but has some of the bran
removed. It produces a lighter loaf
than other wheat flour.
EGGS
EGGS
Eggs are essential and a costly
ingredient of baked products.
Choose fresh eggs with undamaged
shells for making enriched dough.
EGGS (various roles)
a. They enrich the flavor of dough.
b. They are used as leavening agent.
c. They contribute a lot to the value
of baked products
EGGS (various roles)
d. They give flavor and aroma to
baked products.
e. They provide high nutritional value.
f. They give yellow color to dough and
other baked products because of its yolk
EGGS (various roles)
g. They help keep the freshness of
baked products because of their
moisture content.
SUGAR
SUGAR
This is a sweet, soluble, crystalline,
and organic compound classified
carbohydrate.
GRANULATED SUGAR

This is also known as refined sugar

or table sugar, processed from
sugar or sugar beets syrup.
CONFECTIONER’S SUGAR

This is used in icings. It contains

about 3% cornstarch which retards
lumping or crystallization.
BROWN SUGAR
This is a kind of sugar that has not
been completely purified. It
contains some caramel, mineral
matter, moisture and molasses.
LEAVENING
AGENT
LEAVENING AGENT
This is a gas added or produced during
the mixing or heating of a batter or
cause dough to rise by creating bubbles
that expand the gluten strands in the
dough.