INTRODUCTION TO BAKING

2. LIQUID- recently been broken or separated from the shell,

placed in cans and preserved by freezing.

3. FROZEN- candled, broken strained thoroughly mixed and

placed in cans. Eggs are frozen at 10 to 15% and stored for
long periods at °F or below without staling. It has 10% sugar.

4. DRIED- Dry egg albumen is used for meringue preparation;

whole eggs, yolk or whites.

WATER
→ A liquid ingredients and major component in baking
and can be substituted with warm fresh milk.

FAT
→ Shortening/ Fats. Any fat that increases the
tenderness of a product by preventing the cohesion of
BAKING INGREDIENTS gluten strands during mixing.

Market Forms

5 Basic Ingredients of Baking 1. VEGETABLE OIL is used in breads but not as popular as
plastic shortening.
- Flour - Fat
- Eggs - Sugar 2. CORN OIL is mild-flavored refined oil, medium yellow in
color, inexpensive and versatile.
- Water - Salt
3. OLIVE OIL varies in heaviness depending in a particular
FLOUR
fruit used and processing method.
Types of Flour
4. BUTTER is made from fatty protein of milk and has 80%
1. BREAD FLOUR fat; it is salted or unsalted.
→ Also known patent flour. It is a high protein flour, 5. MARGARINE is made from vegetable or animal fat
creamy white in color and is used for bread baking. churned with milk or cream.
Its protein content ranges from 11 to 13%.
SUGAR
2. ALL- PURPOSE FLOUR
Types of Sugar
→ It is a blend of hard and soft wheat flours. This type
of flour is slightly weaker and can be used for pies. 1. GRANULATED SUGAR

3. CAKE FLOUR → Standard white or a pure refined sucrose is derived

→ It is low gluten flour made from soft flour, very soft
and smooth texture and is pure white. Its protein
content is typically 6 to 9%.
4. PASTRY FLOUR
from either sugarcane or sugar beets.
2. REGULAR GRANULATED SUGAR
→ Also called refine sugar, the most popular and
sweetener in baking.

→ Weak or low gluten flour, creamy white in color and

used for pie dough, come cookies, biscuits and
muffins. Its protein content is typically 8 to 10%.
5. SELF- RISE FLOUR
→ White flour to which baking powder, and
sometimes, salt has been uniformly blended.
EGGS
→ Refers to ovum of a chicken; it can be jumbo, extra-
large, large, medium, small and peewee.
Kind of Eggs
1. FRESH (large, medium and small) still in shells.
3. SUPER FINE or ULTRA-FINE SUGAR
→ Also called caster or castor sugar. Finer that the
regular granulated sugar. It is used in cake batter and
meringue.
4. CONFECTIONER’S SUGAR or POWDERED SUGAR or ICING
SUGAR
→ A refine to a powder and contains small amount of
cornstarch (about 3%).
5. BROWN SUGAR- dark and light
→ A granulated sugar with added molasses. Both light
and dark brown sugar is a mixture of granulated
sugar and sucrose.
 Other Sweetener
1. MOLASSES
The juice in sugar cane after boiling, evaporating and
centrifuging; the higher grade of molasses, called light and
dark is used in baking.
2. CORN SYRUP
It is produced from cornstarch which contains 15 to 20%
dextrose (glucose) other sugar, water, and often flavorings.
3. HONEY
Naturally inverted sugar. The sweet nectar from flowers
collected from honeybees.
4. GLUCOSE SYRUP
A 42 DE corn syrup, thick liquid used for making fondant
icing; also used for cookies to become chewy, confections
and pulled sugar work.
Note: DE- Dextrose Equivalence
63 DE- very sweet
27 DE- thick syrup that is only slightly sweet
SALT
Types of Salt
1. TABLE SALT- finer grain crystals; dense; adhere poorly to
food; dissolve slowly in solution and difficult to blend. It can
be iodized salt or non-iodized salt.
2. SEA SALT- collected through the evaporation of saltwater.
The salt’s thin, flaky layers adhere well to food and dissolve
quickly.
3. ROCK SALT- also known as bay salt, is also coarse salt used
in crank ice cream makers.
a. Have a gray tint from the impurities.
b. Not manufactured for consumption
Spices and Herbs and Flavoring
1. HERBS
These are small plants or shrubs that grow on mild or tropic
climate.
Ex: basil, chive, dill, oregano, parsley, rosemary
2. SPICES
Are seasonings from aromatic dried plants that contain
essential oils and provide deep flavor for baked goods.
Ex: Caraway, Cardamom, Cinnamon, Clove, Ginger, Nutmeg,
Peppercorn, mace, Saffron and vanilla
Most popular seeds in baking are sesame seeds, poppy seeds,
caraway seeds, sunflower seeds and pumpkin seeds.
3. FLAVORING: VANILLA BEANS, GARLIC, GINGER
It includes extracts, emulsions and oils; it could be natural or
artificial.
4. ALCOHOLIC FLAVORING
Alcoholic flavoring, liqueurs, distilled and wines.
a. COFFEE - It is widely consumed non- alcoholic
beverage prepared from the roasted seeds
commonly called the beans of the coffee plan.
b. TEA - the leaves of Camilla Sinensis, used for
flavoring and drinks.
c. MILK - It is an opaque liquid produced by the
mammary glands of a female mammal. It provides
nourishment to their young.
Market Forms of Milk
1. PASTEURIZED
Refers to milk that has been heated to 140°F for 30 minutes
and then quickly cooled to 50°F or lower.
2. FRESH WHOLE MILK
This milk is fortified with Vitamin D and has approximately 3
½ percent milk fat.
3. EVAPORATED
Milk is heated until part of its moisture is evaporated.
Approximately 24% to 28% moisture and the concentrated
portion is being homogenized.
4. CONDENSED MILK
It is heated to allow part of water to evaporate and 40 to
55% of sugar is added as preservative.
5. DRIED or POWDERED MILK
It is heated to remove most of its moisture content and
spreading on heated rollers or spraying it into a heated
chamber as instant milk powder.
a. Whole Dried Milk contains all milk solids and fats.
b. Skim Dried Milk contains solid but without fat.
OTHER DAIRY PRODUCTS
1. CREAM - homogenized and pasteurized and may be
stabilized to help extend shelf life. Sour cream is a cultured
cream with 16 to 22% fat. It could be low fat or non-fat.
2. YOGURT - a cultured milk product made from
whole, low fat, or non- fat milk or heated with special
bacteria until it ferments and becomes thick and tangy.
3. CHEESE - can be hard and soft.
Common Nuts Used in Baking
1. ALMOND- teardrop- shaped nut that is part of fruit and
resembles an apricot.
2. CASHEW NUTS- kidney-shaped nuts that grow in an
appendage of an apple- liked fruit.
3. HAZELNUT- also called “filberts” are small, nearly round
nuts, rich and delicately flavored.
4. MACADAMIA NUTS - are extremely rich, sweet nuts
native to Australia. Pale in color and nearly round.
5. PEANUTS - sold in shell or shelled, raw, roasted, or dry- → It is highly perishable yeast product. It should have
roasted or as a butter. a moist, firm texture and show no discoloration or
dry, crumbly spots. Store in refrigerator.
6. PECANS - have two lobes and rich flavor. The shell is
medium- brown, smooth and glossy. Chemical
7. PISTACHIO NUTS - have cream colored shell; the nutmeat 1. BAKING SODA. A white chemical leavening powder
is green with distinctive sweet flavor. consisting of sodium bicarbonate. It requires both acid and
moisture to leaven a product.
8. WALLNUTS - are mild tender, oily nuts. Two varieties of
North America. 2. BAKING POWDER. A chemical leavener consisting of
mixture of baking soda, acid (the leavening agent), and inert
Fruits
filler such as cornstarch.
1. FRESH FRUITS
3. CREAM OF TARTAR. Used to stabilize the foam of egg
a. Apple apricot white.
b. Banana
c. Strawberry CHOCOLATE is made from roasted cacao seeds
(Theobroma Cacao) in the form of black, powder chocolate
2. DRIED DRUITS liquor or cocoa butter.
a. Cherry
b. Dates Types of Chocolate
c. Raisins 1. COCOA POWDER - A powdered chocolate product with a
cocoa butter content ranging from 10 to 25%.
Leavening Agents. A substance that can help to expand the
dough on any battered mixture and characterized by porous 2. DUTCH - Processed cocoa powder has 22-24% cocoa
structure. butter, has been treated with alkali to reduce its acidity and
has a darker color than regular cocoa powder.
Classification
3. UNSWEETENED CHOCOLATE - also known as Bitter or
1. NATURAL EXAMPLE
Baking Chocolate, no sugar and 95% chocolate liquor and 5%
a. Air cocoa butter.
2. BIOLOGICAL EXAMPLE 4. BITTERSWEET CHOCOLATE - has 50% chocolate liquor,
a. Dry Active Yeast 15% cocoa butter and 35 to 50% sugar.
b. Cake Compressed Yeast
5. SEMI-SWEET CHOCOLATE - usually contains at least 35%
YEAST. A microscopic, one celled plant that uses sugar to chocolate liquor, 15% cocoa butter and 40% sugar.
produce carbon dioxide gas and alcohol. This is known as
fermentation. 6. COUVERTURE CHOCOLATE - 15% chocolate liquor, 35%
cocoa butter and 50% sugar; high fat content and ideal for
Kinds of Yeast coating candy, pastries and cakes; most expensive kind of
chocolate.
1. ACTIVE DRY YEAST
→ It is dehydrated, dormant yeast granules. It requires 7. MILK CHOCOLATE is made of 10% chocolate liquor, 20%
a warm liquid to activate it and should be stored in cocoa butter and 50% sugar, and 15% milk solids.
an airtight container in a refrigerator or freezer. 8. SWEET CHOCOLATE is made of 15% chocolate liquor, 15%
2. RAPID RISE YEAST cocoa butter, and 70% percent sugar.

→ It is a type of dehydrated yeast formulated to
provide a quick rise. Once rehydrated, it is active
and dies quickly. It should be stored in an airtight
container in a refrigerator or freezer.
3. INSTANT DRY YEAST
→ It is derived from cultures that can ferment using
both beer sugar and malt sugar and it can be used
without rehydration. Very cold or icy water should
be used in the mixing process.
9. WHITE CHOCOLATE - Made from cocoa butter, sugar,
flavorings and milk; without chocolate liquor and not legally
considered true chocolate.
10. CONFECTIONARY COATING - is a chocolate product
without cocoa butter. Confectionary coating is made with
vegetable fats and requires no tempering prior to use. Also
known summer coating or compound chocolate.

4. COMPRESSED FRESH YEAST

 BAKER’S PERCENTAGE. A system which indicate flour’s
BAKING MATH quantity used in a recipe of baked product. It is also known
MEASUREMENT AND EQUIVALENT as Baker’s Math.
Baking requires exact measurement to ensure quality products. General rules:
Likewise, the data below is quite important in determining the
equivalent 0f 1 cup if requires weight measure. 1. Flour is always expressed as 100% regardless of the
quantity used.
1 tbsp = 3tsp 1 cup = 48 tsp
2. The remainder of the ingredients in the formula is
1/16 cup = 1 tbsp 1 cup = 16 tbsp
calculate against the amount of the flour used.
1/8 cup = 2 tbsp 8 fluid ounces = 1 cup
(floz) 3. Baker’s percentage formula is
1/6 cup = 2 tbsp + 2 1 pint (pt) = 2 cups
tsp Weight of Ingredients
1/4 cup = 4 tbsp 1 quart (qt) = 2 pints
X 100
Formula Flour Weight
1/3 cup = 5 tbsp + 1 4 cups = 1 quart
tsp
Gram- Baker’s
3/8 cup = 6 tbsp 1 gallon (gal) = 14 quart Ingredients
Weight %
½ cup = 8 tbsp 16 ounces (oz) = 1 pound Bread flour 350 ÷ 350 x 100 100.00
(lb)
Water 180 ÷ 350 x 100 51.43
2/3 cup = 10 tbsp+ 1 milliliter (ml) = 1 cubic
2 tsp centimeter
Yeast 10 ÷ 350 x 100 2.86
(cc) Salt 10 ÷ 350 x 100 2.86
¾ cup = 12 tbsp 1inch = 2.54 cm Sugar 25 ÷ 350 x 100 7.14
Shortening 30 ÷ 350 x 100 8.57
Min. Yeast ÷ 350 x 100
U.S to METRIC Food 1.25 0.36
Total
COOKING CONVERSIONS 606.25 173.21
Formula Wt
CAPACITY WEIGHT
1/5 tsp 1 milliliter 1 oz 28 g
The expression of formula ingredient weights in percentage
1 tsp 5 ml 1 pound 454 g form is most useful in increasing or decreasing recipes for
1 tbsp 15 ml baked items.
1 fluid oz 30 ml
This indicates flour weights and yields 606.25 grams mixed
1/5 cup 47 ml
dough.
1 cup 237 ml
2 cups (1 473 ml 1. 606.25 g = 1.7321 x 350 grams
pint)
2. Each bread is consisted of 50 grams of dough
4 cups (1 .95 liter
quart) 3. Output of the bread will be 12 because (606.25 ÷ 50 grams
4 quarts (1 3.8 liters = 12 pieces)
gal.)
1 kg PROBLEM 1. If 250 pieces of bread are ordered, determine
the total amount of dough needed and an additional of 5%
more the order.
METRIC to U.S. SOLUTION: 250 x .05 = 12.50
CAPACITY WEIGHT
= (250 ÷ 12.50) x 50 grams
1 milliliter 1/5 tsp 1g .035 ounce
5 ml 1 tsp 100 g 3.5 ounces = 262.50 x 50 grams
15ml 1 tbsp 500 g 1.10
pounds = 13, 125 grams
100 ml 3.4 fluid oz 1kg 2.205
pounds
BAKER’S WEIGHT
INGREDIENTS
= 35 ounces % IN GRAMS
Bread Flour 100 A= 7577.51
240ml 1 cup
Water 51.43 B= 3897.11
34 fluid oz
= 4.2 cups Yeast 2.86 C= 216.72
Salt 2.86 D= 216.72
1 liter 2.1 pints
1.06 quarts Sugar 7.14 E= 541.03
0.26 gallon Shortening 8.57 F= 649.39
Min. Yeast 0.36 G= 27.28
food
 Total Formula
173.21 13,125.76
Wt
13, 125
= 7577.51 g
To compute for A 100 x 173.21
EMERGENCY SUBSTITUTION is an alternative for
basic ingredients in behalf of a specific ingredients which
does not affect quality of the product
BAKING PRINCIPLES
MIXING is a generic term that pertains stirring, blending,
creaming, folding, beating and whipping until it’s becomes
one product. Each of the term produce a specific texture and
quality to the baked goodies.
3 phases of mixing in the production of dough and batters:
1. Blending the ingredients
2. Forming the dough
3. Developing the dough
AIR CELL FORMATION
Air cells are seen in the cut surface of bread and other baked
items. Proper mixture is needed to acquire the desired
texture of bread.
2 Parts of Loaf Bread
1. CRUST - result of the loss moisture.
2. CRUMB - the interior of baked goods.
a. Hydration is the process of absorbing water.
b. Gelatinization (105°F or 40°C) the process in
baking, wherein the heat causes the starch to
absorb water and gelatinize.
c. Yeast needs warm water and sugar as food to
become active for fermentation process.
d. Salt, sugar, and chemical leaveners such as baking
powder must be dissolved in water in order to have
a desirable effect on baked items.
e. Water controls temperature and enables the baker
to control the temperature of the dough or batter.
The adjustment of amount of water or other liquid
enables the baker to attain the right or softness of
a dough or batter.
f. Oxidation is the process that occurs when oxygen
from the air reacts with proteins and other
components of flour during mixing. Oxidation
increases when mixing times are long.
g. Salt slows oxidation. Early addition of salt to the
mixer process delays the bleaching of pigments and
results in bread that is not as white but has more
flavor.
h. If whiter bread is desired, salt can be added later in
the mixing process, after much of the pigment has
already been oxidized in bread dough is controlled
by using the proper mixing tie.
CONTROLLING GLUTEN DEVELOPMENT
Gluten (the stretchable substance) proteins are needed to
give structure to baked good.
Glutenin and Gliadin are two proteins found in wheat flour.
Coagulation is the firming or hardening of gluten proteins,
usually caused by heat.
FACTORS TO CONSIDER IN
BREADMAKING
1. SELECTION OF FLOURS
Hard flour for bread making and salt flour for cakes and
other pastries.
2. FAT AND OTHER TNDRIZERS
Shortening. Any fat used in baking because it shortens
gluten strands.
Sugar is another tenderizer that inhibits gluten
development.
3. WATER
The amount of water in a formula can affect toughness
or tenderness. The condition of the water used in brad
doughs, specifically hardness (mineral content) and pH,
also affects gluten.
4. MIXING METHODS AND MIXING TIME
3 important processes take place:
a. The mixing action - water blends with the flour for
hydration process.
b. During mixing - oxygen in the air reacts with the
gluten and helps strengthen it and makes it more
classic.
c. The mixing action - development of gluten
(stretchable, elastic) and forms a window pane
(thin sheet and do not break, but elastic)
Note: Do not over mix over ferment the dough; it will result to poor load
volume.
Dough relaxation is a technique in the production of
most dough to allow them to rest so the gluten strands will
adjust to their new length and shape, and they become less
tight.
5. TEMPERATURE
a. Ideal temperature in mixing dough is at warm room
temperature 70° to 80°F (21° to 27°C).
b. Ideal temperature in fermentation process is at
room temperature (60°F) than at cold temperature.
c. Ideal benching is 60°F and proofing is 70-80°F).
d. Tender products like pie dough are best made with
ice-cold water and mixed at a cool temperature, to
limit gluten development.
Note: Required oven temperature is important. High temperature would
start coagulation too soon, before the expansion of gases reaches its peak;
thus, gives a poor volume or a split crust.
If the temperature is too low, the proteins do not coagulate soon enough
and the product may collapse.
6. COOLING
a. Loss of moisture continues once the baked product
is removed from the oven.
b. During cooling, the moisture content tries to
equalize throughout the item and it gives a crisp
rust but still soft.
c. Cooling makes bread from enough to handle.
d. Cut bread when it is cool.
Staling is the change in texture and aroma of baked goods
due to a change of structure and a loss of moisture by the
starch granules.
Note: Bread should be stored at room temperature for short- term
usage or at freezer for long- term usage.
CLASSIFICATION OF BAKERY PRODUCTS
Common Lean Bread
Lean bread refers to bread that contains flour, salt, and
water.
1. BAGUTTE (bah GET)
The long, slender loaf bread is the classic French loaf familiar
to most people in North America. However, the terms
French bread and baguette are not interchangeable.
2. BAGEL: BAGELS (1610, Krakow, Poland)
It is ring-shaped and symbolizes life, thus given as a gift to
woman who gives birth. It is made from very stiff dough.
3. CHALLAH
Known as Jewish Sabbath and holiday bread; Challah refers
to the portion of the dough to be set aside for the high priest
in the Temple of Jerusalem during ancient times.
4. NAAN (Afghanistan)
A flatbread flavored with yogurt and black onion seeds
sprinkled on top of the bread before baking.
5. PITA (Greek)
For the flat has been used for thousands of years in Middle
Eastern and Mediterranean cuisines.
6. PRETZELS
Have been made for more than a thousand years. For
centuries, the pretzel has been used in Europe as a symbol
of the trade by bakers and bakers’ guild; it can still be seen
on bakeshop signs.
7. FOCACCIA (Italian)
Classic flatbread, rich in olive oil and flavored with rosemary.
Used for making sandwiches.
8. FOUGASSE
A regional French bread similar to Italy’s focaccia. It is
traditionally rolled out thin and cut into decorative, open
shapes, sometimes representing a sheath of wheat, trellis or
a ladder.
9. SOFT DINNER ROLLS (American)
With a generous pat of butter.
10. TORTILLA (Mexicans)
Made of corn or maize since pre- Columbian times. A flat
bread and important staple during the three meals of the
day.
11. WHITE PAN BREAD (Open top and Pain de Mie)
Breads that are shaped, proofed, and baked in a pan during
World War II.
Rich Dough or Viennoiserie
Rich Dough Bread refers to a kind of dough that has high
contents of fat, sugar and eggs or Viennoiserie (vee en wahz
REE), or Viennese pastry refers to sweet yeast-raised dough
goods, either laminated or non-laminated.
It is the meeting point between pastry and bread.
Professional bakers and pastry chefs used this term to refer
to yeast-bread products that are sweetened with sugar and
enriched with butter and eggs. Brioche, Danish, and
Croissants are classic examples of Viennoiserie.
2 CLASSES
a. Laminated Dough- Danish, Croissant
Lamination is the process of creating layers of dough and
butter to create light and flaky pastries.
b. Non Laminated Dough- Brioche, Pan d’ Oro, Gibassier
1. BABKA
a type of sweet yeast bread or coffee cake.
2. BRIOCHE
Rich with butter and has 60 percent of the flour weight. It
came from the old Norman verb “broyer”, meaning to pound
and refers to the prolonged kneading of the dough.
3. COLUMBIA DI PASQUA
Traditionally served as an Easter in Italy. It is shaped that of
a dove and flavored with candied orange peel, almond paste,
orange zest, vanilla bean, covered with a chocolate hazelnut
glaze and sprinkled with pearl sugar.
4. GIBASIER (Provence, France)- It is named after the summit
Le Gibas in the mountains of Luberon; flavors and
ingredients are olive oil, anise seed, and orange peel and
brushed with clarified butter and dredged in sugar.
Traditionally served as the 13th dessert of the midnight meal
during the supper of Christmas in Provence.
5. KUGELHOPF- a type of rich, sweet bread or coffee cake,
usually made in a tube-type pan.
-It is a customary baked in a fluted molder and dusted simply
with powdered sugar. This bread acquires its distinctive rich
flavor from the addition of rum-soaked raisins at the end of
mixing. Kirsch can also be used for variation.
6. PANNETONE
Italian sweet bread made in a large loaf, generally containing
dried and candied fruits.
7. PAN D’ ORO (Bread of Gold in Italy) or “Pandoro”
It was developed and perfected in Verona for over a century.
Baked in a tall and conical shaped star reminiscent of a
Christmas tree, and then sprinkled with powdered sugar just
before serving, creating the illusion of fresh fallen snow.
8. PAIN AU LAIT
Bread made of milk
9. STOLLEN (Dresden, Germany, 1400’)
It was meant to represent the baby Jesus wrapped in
swaddling clothes. It was a popular Christmas pastry. A type
of sweet yeast bread with fruit.
10. CROISSANT (krwah sawn)
A flaky, buttery yeast roll shaped like a crescent and made
from a rolled-in dough.
- Invented in Vienna to celebrate the end of the second
invasion of Vienna by Ottoman Troops in 1683.
- The bakers created the Hornchen, (“small horn”) in
German, with a crescent shape to symbolize the Ottoman
flag.
11. DANISH
In Denmark, Danish known as “wienerbrod” or “bread of
Vienna”. During 18th or 19th century was a strike by Danish
journeyman bakers; thus, Austrian bakers traveled to
Denmark to replace the bakers and they introduced their
traditional recipe for sweet pastry. The Viennese dough
relied on a high amount of butter and resulted to a flaky
product that became a sensation in Denmark and soon
spread to surrounding lands.
ENERGY BALANCE
ENERGY IN FOODS
- Consideration of energy in nutrition is primarily focused on
the chemical energy of food, the body' s energy to perform
work, the body's energy stores, in the possibilities for
adaptation.
- The chemical energy from food is the only source of energy
for humans. This form of energy may be used by the human
body to perform: MECHANICAL WORK, ELECTRICAL WORK,
AND CHEMICAL WORK.
➢ CHEMICALWORK- muscular contraction as in
exercise or muscle effort.
➢ ELECTRICALWORK- transporting nutrients across
the cell membranes and electrical conduction of
nerve activity.
➢ CHEMICAL WORK- synthesis or building up of new
molecules as in growth, synthesis and maintenance
of body tissue.
- The energy value of any food is measured in units called
"kilocalories " commonly shortened to " calories " or
abbreviated "kcal."
- Nearly all foods supply energy-calories-but some more than
others
- No single food or kind of food is "fattening " by itself.
- When the energy provided in food is not used, the excess
is stored in the body in the form of "fat".
- Storage of too many excess calories results in weight gain.
Calories are not nutrients- a calorie is a unit of measuring
energy that is supplied by protein, carbohydrates, and fat.
Equal amounts of this nutrients differ in the amount of
energy released in the body.
➢ 1 gram of protein= 4kcal
➢ 1 gram of carbohydrate= 4kcal
➢ 1 gram of fat= 9kcal
BODY’S ENERGY NEED
→ Energy is the body ' s most basic need. Energy is used for
breathing, when the heart pumps blood, when we sit,
stand and walk. The more vigorous the exercise the
more energy is required.
→ Energy needs vary to the persons weight, growth state
and activity
BASAL METABOLISM
→ Represents the minimal amount of energy needed
to maintain a body in a resting state
→ The rate of persons basal metabolism depends
greatly in the lean body bass, the amount of body
surface, thyroid hormone levels, and other
hormone levels
→ This corresponds to about 60-70% total energy
used by the body
PHYSICAL ACTIVITY
→ expenditure represents energy use for total body cell
metabolism above what is needed during rest.
→ Physical activity increases our energy expenditure
above and beyond our basal energy needs as much as
25-40%
THEMATIC EFFECT OF FOOD (TEF)
→ also called diet-induced thermogenesis (DIT).
Represents the energy needed to digest, absorb, and
process absorbed nutrients.
→ This corresponds to about 5%- 10% of energy used for
basal metabolism and physical activity
ADAPTIVE THERMOGENESIS
→ is heat production in response to cold or overfeeding.
→ This phenomenon may be linked to the presence of
brown adipose tissue
→ If ingested food energy is not used for doing work, it will
be stored as chemical energy mainly in the form of body
fat.
→ Adults who have a stable body weight are in energy
balance.
→ In pregnant and lactating women, the energy available
from food should sustain adequate pregnancy weight
gain and allow sufficient milk production.
→ In children it should support adequate growth,
otherwise malnutrition and growth retardation occur.
ESTIMATING ENERGY NEEDS
→ Total energy needs for sedentary or very inactive person
(mostly sitting) are set at 11kcal per pound(25kcal/kg).
→ For people performing very light activity such as routine
walking =14kcal per pound(30kcal/kg).
→ For people performing light activity such mechanized
household chores =16 per pound(35kcal/kg).
→ For people performing moderate activity such as
common manual household chores =18kcal per
pound(40kcal/kg)
→ For people performing heavy activity =20kcal per
pound(45kcal/kg)
→ Those regularly performing very heavy or strenuous
activity, as required in some sports play =23kcal per
pound (50kcal/kg)
→ The computed value is decreased by 100kcal for every
10 years of age over age 30
DETERERMINING DESIRABLE WEIGHT
→ Determined by considering individual health, body
composition, and specific goals, moving away from a
rigid ideal to promote overall well-being.
→ According to the medical literature they used the term
Desirable Body Weight (DBW) or Healthy Body Weight
(HBW) rather than Ideal Body Weight (IBW).
→ DBW is the weight for a given height that is associated
with the lowest mortality.
→ HBW is a weight within the suggest range for height with
fat distribution pattern
CALCULATING DESIRABLE BODY WEIGHT (DBW)
Formula for Men: DBW = 50 + {0.91x[height in cm -152.4]}
Ex: Calculate the desirable body weight of a man who is 160
cm in height.
DBW = 50 + {0.91x[160-152.4}]
= 50 + (0.91 x 7.6)
= 50 + 6.9 = 56.9 = 57
Formula for Women: DBW= 45.5 + {0.91x[height in cm -
152.4]}
Ex: Calculate the desirable body weight of a woman who is
160 cm in height.
DBW = 45.5 + {0.91x[160-152.4]}
= 45.5 + (0.91 x 7.6)
= 45.5 + 6.9 = 52.4
Formula for Women: DBW= 45.5 + {0.91x[height in cm -
152.4]}
Ex: Calculate the desirable body weight of a woman who is
6ft in height.
6 feet in height DBW = 45.5 + {0.91 x [182.8-
1 feet= 30.48 cm 152.4]}
6 x 30.48 = 182.8 cm = 45.5 + ( 0.91 x 30.4) 6 x
30.48
=45.5 + 27.6 = 73 kg
WEIGHT CONTROL
These are the following basic concepts and guidelines for
controlling weight and maintenance at normal range.
• Body weight represents the sum of protein, fat, water
and bone mineral mass. Hence, changes in body
weight may reflect a change in one or more these
chemical compartments.
• In healthy persons, daily variations in body weight are
generally small; that is 0.5 kg. In conditions of acute or
chronic illness, negative energy nitrogen balance may
occur resulting in a decline in body weight. When
persistent positive energy balance occurs, there is an
accumulation of adipose tissue, and body weight
increases.
• The food choices to meet daily caloric needs should be
balanced, varied and nutritionally adequate.
Generally, 55 to 66% OF TOTAL CALORIES comes from
carbohydrates, 12-15% from proteins, and the balance
(25 to 30%) from fat. At least half of protein sources
are from complete protein foods. Of the 30%
FATCALORIES, about 10% from polyunsaturated fatty
acids. The goal is to have as little as possible of trans-
fatty acids.
• Weight control to maintain DBW is a diamond (four
cornerstone) consisting of proper diet, exercise,
avoidance of stress, and regular medical check-up.
OVERWEIGHT AND OBESITY
Obesity is an excess of body fat over 25% of DBW frequently
resulting in a significant impairment of health while
overweight refers to an excess of body weight for the height
of an adult. Overweight may be excess body fat up to 20%
over the DBW; or it be due to extra muscle tissues as in the
case of weight lifters or heavy weight boxers.
The body mass index (BMI) is a key index for relating a
person’s body weight to his/her height.
1. BMI uses a mathematical formula that takes
account bot a person’s height and weight.
2. BMI equals a person’s weight in kilograms divided
by height in meters squared. (BMI = kg/m²).
The existence of obesity and risk for related disease can be
defined along several dimensions.
1. A total body fat exceeding 25% in men and 30-35%
in women measured by skinfold thickness and
bioelectrical impedance.
2. A body mass index (BMI) calculated as weight in
kilograms divided by height in meters squared) over 25
to 27.
3. Weighing 25% more than desirable body weight based
on weight table standards.
4. A waist circumference of greater tan 102 cm or 40
inches (men) and 88 cm or 35 inches (women).
In a survey of nutrition related lifestyle diseases in the
Philippines, result shows that females tend to be more at
risk to overweight and obesity than males.
When considering a treatment for obesity, modify lifestyle
through proper diet and physical activity (exercise) and
remember the following:
• The body resist weight loss.
• The goal is prevention.
• Losing weight gradually mostly from fat storage, not
from muscle and other lean tissue. A deficit of 500
kcal/day from the energy requirement will result in
body fat loss of 1pound in a week, theoretically
(3,509kilocalories/week)
UNDERWEIGHT & UNDERNUITRITION
• The term " underweight" applies to adults whose
body weight is below 20% of DBW or BMI below
20kg/square meter.
• The common causes are not eating enough calories
to meet one's requirements, and/or lack of essential
nutrients.
• Severe weight loss may be observed in persons with
anorexia nervosa, street drug abuse, maramus,
prolonged starvation (as in famine areas), COPD,
advanced cancer cases and other illnesses that result
in loss of appetite and inadequate diet for prolonged
period of time.
• A weight loss below 30% or a BMI of below
15kg/square meter is high risk for a shorter life.
• Theoretically, an intake of 500kcal/day in excess of
daily needs will promote weight gain of one pound a
week. However, caution is needed with refeeding,
because of complications of a syndrome called "the
nutritional recovery syndrome ". This is for a diet
therapy class or ask your physician about the
consequences of rapid supply of calories
THE EFFECT OF MODERATE EXERCISE DURING LIFE
SPAN
The American College of Sports Medicine (ACSM) is a
medical and scientific organization that provides
information on sports medicine and exercise. The following
are ACSM recommendations regarding the quality and
quantity of exercise:
1. FREQUENCY OF EXERCISE
- 3 to 5 days a week.
2. FREQUENCY INTENSITY OF EXERCISE
- 60% to 90% or 50% to 85% of target heart rate of exercise
3. DURATION OF EXERCISE-
- 20 to 60 minutes of continuous, rhythmic, and aerobic in
nature.
5. STRENGTH TRAINING
- moderate intensity
THE EFFECTS OF MODERTE EXERCISE DURING LIFE
SPAN
➢ Check with your physician or physical educator the
desirable target heart rate for your age. As a rule of
thumb, pulse rate of 220 minus your adult age is the
maximum attainable heart rate. However, 70% of it is
the safe zone.
➢ Examples of aerobic exercises are: walking at a brisk
pace, bicycling, ball-playing (handball, racquet ball),
dancing, running or jogging, jumping rope, skating,
(ice skating or roller skating), and swimming. These
exercises should be maintained at aerobic level for at
least 20 minutes.
➢ When exercising, remember that adequate water
intake is critical, especially when the weather is hot.
Losing as little as 3% of your weight due to sweat loss
can impair physical performance. Do not rely on thirst
as your gauge of drinking water.
➢ Drink 1 to 2 cups water ten minutes before exercising.
Drink a cup after exercising. In general, for every
pound of weight loss during exercises, replace with
two cups fluids.
BENEFITS OF MODERATE EXERCISE DURING THE
LIFESPAN
PERIOD IN BENEFITS
THE LIFESPAN
 Establish lifelong exercise and health
habits (Parents or an adult should
Childhood supervise children’s exercises. For
example: even in home swimming pools,
the child should never be alone.) -Prevent
and treat obesity and eating disorders
Establish lifelong exercise and health
habits. (Teenagers especially females are
Adolescence conscious about their body image.
Educate them that proper exercises help
in the shape of distribution of fay lean
mass.)
-Control weight. (This takes a lot of
discipline and positive attitude, this
Adulthood period of one ’s life is the longest number
of years.)
-Prevent and treat many diseases.
-Promote mental and feelings of well
being
- Control excessive weight gain.
-More favorable nutrient profile as a
Pregnancy
result of increased energy intake.
-Possibly less constipation and fewer
varicose veins.
- Promote return to pre- pregnancy
weight.
Lactation
-Possibly improve postpartum mental
status.
-Favorable effects on age related
physiological changes.
Elderly
-Prevent and treat osteoporosis.
–Socialization
Some harmful effects of strenuous
exercise during the life span
PERIODS IN LIFE HARMFUL EFFECTS
SPAN
Inability to meet energy needs
Childhood
Compromised growth and
development Inadequate energy
intake
Oligomenorrhea or amenorrhea
Adolescence
Negative calcium balance and
reduce bone mass
Possible increased need for
Adulthood
riboflavin and Vitamin B6
Low weight gain
Pregnancy
Low-birth weight infant
Excessive rate of weight loss,
Lactation
which compromises milk
production and infant growth
Exercise-related injuries leading
Elderly
to disability and other
complications
The human body needs energy to survive. Children
have higher energy requirements than adults in
relation to their body weight, whereas those of older
persons are lower. Fat is the body ' s main energy store
and is used when one does not eat enough food.
However, people put on weight when their energy
intake exceeds their energy requirements.
Weighing must be done using accurate scales. Be sure
the scales are at zero reading and calibrated. For
regular weekly measurements, the person must wear
the same and kind of clothes and with an
STEPS OF BREADMAKING
HOW TO MAKE BREAD DOUGH
Some ma shorten the process in order to save time but it is
best to follow the step by step in order to produce a smooth
texture of the bread.
12 Steps In The Yeast Dough Production
1. SCALING INGREDIENTS
Measure each ingredient accurately either by weight or by
volume.
2. MIXING
Make it sure that the dough is not over mix and shows a
“window pane. It is seen in a small ball of dough when
stretch into a square and it shows a thin film in the middle
without breaking. Mixing the dough develops gluten.
3 MIXING METHOD
a. Straight Dough Method. All ingredients are mixed all
together. Yeast is well distributed and mixes the bloomed
yeast separately with a little amount of water.
b. Modified Straight Dough Method. This is almost similar
with the straight dough method and good for rich sweet
dough. Modified mixing is observed to ensure that even
distribution of the fat and sugar is done. Sugar, salt, milk and
other flavorings are mixed all together before adding the
eggs.
c. Sponge Method. Yeast dough is prepared in 2 stages in
which 1st portion of flour, water and yeast are mixed
together before that actual dough is prepared and
fermented overnight. Then the fermented dough is mixed
with the 2nd portion and fermented 1 to 2 hours.
3. FERMENTATION.
The process by which yeasts acts on sugar and starches in
the dough and produce carbon dioxide. The dough usually
doubles its size. The dough is usually covered with a plastic
wrap to create a humid effect.
Fermentation is good for a minimum of 1 hour and maximum
of 2 hours only. 3 hours of fermentation will cause sourness
to the dough.
Ideal temperature of fermenting the dough is 60°F or room
temperature.
4. PUNCHING
Releasing of accumulated gas in the dough, also referred to
as degassing.
5. SCALING TO SIZE
This stage is process of elongating the dough and then cut
into uniform sizes and weighing is done in order to be sure
of that each piece is of the same weight.
Scoring or (slitting) is made on top of the loaf with sharp
knife or blade before baking to allow the bread to breath and
expand more.
11. COOLING
Freshly baked products are cooled in cooling racks to release
hot air and refrain from developing moist.
12. STORING
Hard-crushed bread is good for 8-10 hours without cover.
Yeasted bread must be wrapped with an airtight plastic
wrap and doubled wrap with a plastic bag and store in the
freezer for a longer storage.
However, if baked products are intended for selling, simply
use an available box for packaging.
Frozen breads must be thawed (unfreeze) completely at
room temperature. Afterwards, it will be baked again for 10-
15 minutes to attain its crispiness and appear freshly baked
again.

6. ROUNDING

Each pieces of dough are rolled and enclosed with your palm PRECAUTIONS
as you move the dough and shaped on a smooth, round
balls. This is the final shaping of the dough. 1. To protect against electric shock, always wipe the machine
and mixing bowl prior to use.
As the small piece of dough is rounded, it forms a smooth,
elastic skin of gluten around the outside of the dough. This 2. Always check the cord and its attachment must be
skin keeps the needed carbon dioxide gas within the dough. properly locked for proper use.

7. BENCHING or BENCH PROOFING 3. Do not change the speed when the mixer in use.

This stage known as the 1st phase of resting. 4. Always switch it off when scarping ingredients in the
mixing bowl.
Rest at the room temperature for 15- 20 minutes to relax the
gluten that has been developed.

8. MAKE UP AND PANNING

The pieces of dough are flattened, filled with desired fillings

and formed or molded into the final shape. Also brushed
with eggwash or milkwash for golden brown effect when
baked.

Each dough has gas bubbles accumulated during molding so

it has be expelled by flatting the dough because it may result
in large air in the baked goods.

9. PROOFING

This stage is the 2nd phase of resting that needs 70°F - 85°F
in order to expand and produce a smooth texture when
baked by increasing the volume of the shaped dough.

10. BAKING

Oven requires to be preheated for 15 minutes.

a. Bread and Cream Puff is 375°F-400°F or 170°C-200°C

b. Cakes, Cookies and Pies is3 50°F-375°F or 110°C-130°C