BASIC BAKING

INGREDIENTS
2 types of baking ingredients:
DRY AND LIQUID INGREDIENTS
Dry Ingredients
 Flour
it gives the main
structure of the
baked products.
Types of flour:
 All –purpose flour
-is used for a wide range of
baked products and is made
from a combination of soft
wheat and hard wheat.
Bread Flour

has a higher gluten

content that is best in
making yeast breads.
Cake Flour
has a low gluten or protein content that is ideal for
making cakes.
Corn starch
Cornstarch is a 'starchy' gluten free flour.
That means that it gives gluten free
bakes their fluffiness and airiness, but it
doesn't contribute much to their taste or

structure. Cornstarch is considerably

finer in texture than corn flour
Corn flour is a type of
flour milled from dried whole corn
kernels. It's considered a whole
grain flour because it contains the
corn's hull, germ, and endosperm.
Corn flour is usually yellow, but it
can also be white or blue, depending
on the variety of corn used.
Third class flour
It is made for creating soft doughs
and batters for baked goods such as
cookies, bars and pastries. Storage:
Must be kept in cool and dry place.
SUGAR
aside from being a sweeteners
plays important roles like:
tenderizer and preservative
TYPES OF SUGAR :
* White/ Granulated Sugar
* Confectioners’/ Icing/ Powdered Sugar
* Nonnutritive Sweeteners
 Leavening Agents
causes the expansion of batters
and dough.
Also help baked products to be
porous in structure.
Types of leavening agents:
 YEAST CREAM OF BAKING BAKING SODA
-Produce carbon TARTAR POWDER
dioxide that use when - known as
expand the dough also an alkali BICARBONATE
whipping eggs that of soda that is used
-It also cause the helps to stabilize that contains
to raise the
maturation old egg whites. corn or rice mixture of dough
dough. flour.
 FATS
help in increasing volume, soften crumbs
and crust and improves the firmness of
baked products.
Types of fats:
SHORTENI
NG
A flavorless fat that is made
from vegetable oil.

BUTTER
Made from churning cream
that gives added flavor to the
baked products.
Salt
-enhances the overall
flavor of bread and
pastries
- control the
fermentation of the
yeast.
 Liquid
Ingredients
Milk/ Dairy Products
used to moisten the batter, increases the
nutritional value and enhances the flavor
of baked products.
 Water
makes the product chewy,
moist and it gives coarse
texture to bakery products.
Fruit Flavors and Spices
These are extracts from
fruits that add good aroma
and flavor bakery products.
 EGGS
eggs strengthens mixtures and
serve as moisturizing fat that
make baked products smooth and
creamy.
 HISTORY OF BAKING INGREDIENTS:
1. FLOUR- The first evidence of flour was found to be from around 30,000 years ago. It came from the Upper Paleolithic region in Europe. The oldest technique used to make flour was using a combination of a stone mortar and pestle. Later on, the Romans used flour by grinding seeds on cone mills.

2. Y E A S T- M o s t c o m m e r c i a l b r e a d y e a s t s a r e m a n u f a c t u r e d b y d i f f e r e n t c o m p a n i e s b u t y e a s t s c a n n a t u r a l l y g r o w o n d i f f e r e n t f r u i t s . T h e m o s t c o m m o n b r e a d y e a s t , s a c c h a r o m y c e s c e r e v i s i a e , c a n a l s o b e g r o w n b y s i m p l y c o m b i n i n g f l o u r a n d w a t e r.

3 . C R E A M O F TA R TA R T- T h e m o d e r n w a y o f m a k i n g c r e a m o f t a r t a r d a t e s b a c k t o 1 7 6 8 , t h a n k s t o S w e d i s h c h e m i s t C . W. S c h e e l e . T h e p r o c e s s i n v o l v e s t r e a t i n g w i n e l e e s ( t h e s o l i d s l e f t o v e r f r o m c r u s h e d g r a p e s d u r i n g w i n e m a k i n g ) w i t h h o t w a t e r t o d i s s o l v e t h e p o t a s s i u m b i t a r t r a t e . W h e n t h e w a t e r e v a p o r a t e s , t h e
crystals — or wine diamonds — form.

4. BAKING POWDER- T h e m i x i n g o f s o d i u m b i c a r b o n a t e a n d c r e a m o f t a r t a r m a r k e d t h e i n t r o d u c t i o n o f b a k i n g p o w d e r. T h e a c t i o n o f t h e t w o c h e m i c a l s — i n i t i a l l y m a r k e t e d i n t w i n e n v e l o p e s — b e g a n a s s o o n a s t h e y w e r e a d d e d t o t h e w e t d o u g h o r b a t t e r.
 HISTORY OF BAKING INGREDIENTS:
5. BAKING SODA- Later in 1843, Alfred Bird, a British chemist, makes the first form of baking powder in an effort to alleviate ailments with his wife's allergy to yeast. It was not until 3 years later that baking soda became a widely named when in 1846, the Arm & Hammer Company began marketing baking soda to the masses.

6. BUTTER- Khosrova traces butter's beginning back to ancient Africa, in 8000 B.C.,

7. S A L T- H u m a n c u l t i v a t i o n o f s a l t i s a n c i e n t , a n d t h e e a r l i e s t k n o w n s a l t h a r v e s t i n g i s b e l i e v e d t o h a v e o c c u r r e d a t L a k e Yu n c h e n g , i n t h e C h i n e s e p r o v i n c e o f S h a n x i a r o u n d 6 0 0 0 B C .
-from seawater and other natural and artificial brines.
8. MILK- It is estimated that humans have consumed dairy products from cows, sheep and goats for at least 10,000 years. Archaeological evidence from as far back as the Neolithic revolution (8000 BCE), points to the use of milk in Europe, the Middle East, Africa and Asia.
9. Fruit Flavors and Spices- Spices were among the most valuable items of trade in ancient and medieval times. As long ago as 3500 BC the ancient Egyptians were using various spices for flavouring food, in cosmetics, and for embalming their dead. The use of spices spread through the Middle East to the eastern Mediterranean and
Europe.
QUESTIONS:
1. A flavorless fat that is made from vegetable oil.
2-4 Give atleast 3 types of flour.
5. The first evidence of flour was found to be from around____________.
6. The modern way of making cream of tartar dates back to______________.
7. used to moisten the batter, increases the nutritional value and enhances the flavor of baked products.
8. causes the expansion of batters and dough.
Also help baked products to be porous in structure.
ANSWER:
1. Shortening
2-4. All- purpose flour, bread flour, 3rd class flour, cake flour
5. 30,000 yrs ago
6. 1768
7. Milk/ Dairy Products
8. Leavening Agents
 THANK YOU!

Presented by:
APRIL FRANCINE D. JANAPIN
BTVTED- FSM 2A