CONTINUATION AND THEIR

FUNCTIONS

LESSON 1
DESIRABLE QUALITIES OF
SHORTENING
• PLASTICITY- READILY MIXED,
WORKED, OR SPREAD
• WAXINESS- SOFT AND SMOOTH
• PLEASANT ODOR- NO ODOR AT
ALL
• PLEASANT FLAVOR- NO
UNNECESSARY FLAVOR
 KINDS OF SHORTENING
1. VEGETABLE OIL

2. BUTTER

3. LARD

3. MARGARINE
4.
C. SUGAR
SUGAR IS RESPONSIBLE FOR THE
ATTRACTIVE GOLDEN BROWN
COLOR OF BAKED PRODUCTS. IT
CONTRIBUTE TO THE DEVELOPEMNT
OF GOOD FLAVOR AND AROMA. IT
ALSO ADDS TO THE ENERGY VALUE
OF BAKED PRODUCTS.
 KINDS OF SUGAR
• Ultrafine is used for cakes and cookies.
sometimes this sugar is called "baker's special".
• Granulated sugar is the sugar commonly found
on the table at home.
• Powdered sugar is frequently called
confectioner's sugar because it is used in
making frostings and icings.
• Brown sugar is often "soft sugar" because of its
moisture content. Its color may vary from light
to dark brown.
EFFECTS OF SUGAR ON
BAKING
• IT TENDERIZES THE GLUTEN
• IT MAKES BROWNER,
CRISPER CRUST
• IT HELPS BAKED PRODUCTS
S TAY F R E S H L O N G E R
B E C A U S E I T R E TA I N S
MOISTURE.
 D. LEAVENERS
Leavener or leavening agent is a
substance used in baking to make
a product rise so it becomes light
and proportion to its size.
Leavener must be measured
accurately. Too much leavening
agent will make a product coarse
and dry. It expands when heated.
 KINDS OF LEAVENING AGENTS
1. AIR WORKS- IT EXPANDS WHEN
HEATED.
STEAM - WATER CHANGES TO STEAM
2. WHEN HEATED CAUSING THE MIXTURE
TO RISE.
CHEMICAL LEAVENING AGENTS ,
3. CHEMICALS REACT WITH MOISTURE AND
HEAT TO FORM CARBON DIOXIDE SUCH AS
FOLLOWING.
a. Baking soda- leavening agent that
reacts with acid produce carbon
dioxide; acid may sour milk, vinegar
or honey. Baking soda reacts very fast
with acid. Too much baking soda will
cause the product to sink in the
middle, if not measured accurately.
b. Baking powder- is the most
widely used leaveners because of
its sure results. It is a mixture of
soda and acid salt and starch.
Baking soda may be single action
or double action.
YEAST
Is a single-celled plant that feed on starch and sugar.
It is different from other leavening agents because it
is alive.

TWO TYPES COMMONLY USED YEAST

a. Compressed yeast is also called cake yeast; it can
be stored for four to five weeks in a refrigerator.
b. Dry yeast is granular and darker in color than cake
yeast. It is purchased in sealed packs or envelops to
ensure freshness.
 D. LIQUIDS
WAT E R GIVES DIFFERENT
TEXTURE TO BAKED ITEMS
E S P E C I A L LY BREAD AND
ROLL. IT IS CHEWY WHEN
WAT E R I S U S E D R AT H E R T H A N
M I L K . WAT E R M A Y B E H A R D
O R S O F T, I T W E A K E N S T H E
GLUTEN S TA R N D S CAUSING
T H E M T O C O L L PA S E B E F O R E
THE DOUGH RISES TIO ITS
F U L L H E A I G H T.
MILK- HAS DEFINITE
FUNCTIONS IN BAKING. IT
GIVES FINER , MORE
V E LV E T Y G R A I N . I T A D D S
F L AV O R IT HELPS THE
PRODUCT S TAY LONGER.
MANY DIFFERENT KINDS
O F M I L K M AY B E U S E D I N
BAKING.
 E. EGGS
CHICKEN EGG- MOST COMMON TYPE OF
EGG. EGGS PERFORM IMPORTANT
FUNCTIONS IN CAKES THAT OTHER
INGREDIENTS CANOT DO. EGGS ARE
ESSENTIAL BECAUSE THEY MAINTAIN
TENDER STRUCTURE OF THE CAKE PR
BAKED PRODUCT. IT HOLDS TOGETHER
THE OTHER INGREDIENTS DURING
MIXING, AND BAKING. IT ALSO ADD
 F. FLAVORINGS AND SPICES
• SALT IS ESSENTIAL IN PRODUCING A
SATISFACTORY YEAST PRODUCT, REMOVES
FLATNESS OR LACK OF FLAVOR, ENHANCES
SWEET TASTE.
• CHOVCOLATE AND COCOA ARE HUGHLY
PRIZED FOR THEIR FLAVOR, AROMA AND
DEEP BROWN COLOR.
• FRUIT FLAVORS AND SPICES ARE EXTRACTS
FROM THE BASE OF FRUITS AND ADD
PLEASANT ODOR TO BAKED PRODUCTS.