BREAD AND PASTRY PRODUCTION-TLE10 1.pptx

TLE 10- Specialization

1. Baking Ingredients and Its Substitution BREAD AND PASTRY PRODUCTION QUARTER 1: Week 1 10 Prepared by: HEBER F. BELZA

2. Learning objectives After going through this lesson, you are expected to: Identify the different kinds of baking ingredients Classify the ingredients in baking

3. Learning to bake for the family is an enjoyable activity if one tries to learn and put interest in it. Baking is a skill that can be developed by every member through constant practice. For a start, one can begin baking by hand using the tools from our kitchen at home. Baking is both a profitable and worthwhile activity, if given the interest and determination to learn. To learn baking, you must be familiar with the different baking ingredients and its substitutions .

4. While you are at home now, you may look and check in your storage area if there are some ingredients in baking that you can use. Can you name what are those ingredients in baking? Can you still recall their names and its uses?

5. When you are asked to do something but you lack the necessary ingredients, what usually is the result? A clean, well-equipped baking ingredients means that are complete and everything are in place . It is very easy to look for the baking ingredients needed especially when you are in a hurry to bake. With the right and accurate ingredients, the accurate measurement and perhaps complete ingredients is one that can save time and worries.

6. Baking becomes enjoyable and can be profitable if you know how to bake some goodies like cakes, cookies, breads and other pastry products. It can develop also your skills in baking if you do it yourself for your hobby.

7. BAKING INGREDIENTS

8. MAJOR INGREDIENTS IN BAKING 1. FLOUR is finely ground meal obtain by grinding and milling cereal grains or other root crops. is the main ingredient among all other ingredients.

9. TYPES OF FLOUR Hard flour or Bread flour – is high in gluten, with 12-14 % protein content, and has strongest gluten. All-purpose flour – has 10 – 11 % protein content and is made from a blend of hard and soft wheat flour, also called the general purpose or family flour. Soft flour - is comparatively low in gluten and so results in a finer texture. Soft flour is usually made into cake flour and pastry flour. Cake flour – has 7-9 % protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.

10. USES OF FLOUR 1. Provides structure, texture and color to baked products 2. Provides nutritive value to baked products 3. Used as thickening agent. 4 . Used as binder of food. 5 . Used stiffening agent in laundry.

11. STORAGE OF FLOUR Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for many types of flour is good for long term storage as long as the package has not been opened. Once opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase the shelf life.

12. PROPERTIES/CHARACTERISTICS OF FLOUR 1. Whitish in color 2 . Tolerance 3 . Strength 4 . Uniformity 5 . High absorption

13. 2. SUGAR Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are simpliest to digest among all carbohydrates.

14. TYPES OF SUGAR a. Regular granulated sugar or white sugar - also known as table sugar or as refined sugar.

15. b . Confectioner’s Sugar or powdered sugar – granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added.

16. c. Brown Sugar- contains caramel, mineral matter and moisture. It also contains a small amount of molasses. It comes in three colors.

17. EFFECTS OF SUGAR IN BAKING 1. Increases dough development 2 . Makes the color of the crust richer 3 . Improves the nutritive value, flavor and aroma of the product 4 . Makes the bread more tender 5 . Increase the volume of the loaf 6 . Serves as food for the yeast 7 . Contributes to moistures to moisture content of baked products, increasing its storing quality 8 . Acts as creaming agent

18. 3. EGGS Eggs are considered a complete protein, containing all the essentials amino acids humans used to build other protein needed by the body. Both the yolk and egg whites contain protein, so whole eggs or their separated components maybe used to set liquids.

19. USES OF EGGS IN BAKING Eggs , as well as flour, are the structural ingredients in baking. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into its parts, like oil and water. They are very important in helping to bind all the other ingredients together. Beaten eggs are used as leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Eggs are used as thickening agent. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides luster and the egg yolk color. Egg whites are used to make meringues.

20. 4. SHORTENING is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

21. EXAMPLES OF SHORTENING a. Oil- made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources.

22. b. Margarine- made from hydrogenated vegetable oil. It contains 80-85% fat, 10-15 % water and 5 % salt. The hydrogenation process makes oil a solid.

23. c. Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives flakier texture.

24. d. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15% water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32-35 ˚C (90-95˚F).

25. e. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your- mouth texture.

26. USES OF SHORTENING Makes bread products tender and improve flavor. Assist gas retention giving better volume and crust. Prevent the cohesion of gluten. Improves aroma, color, and texture of the baked products. Improves the shelf life product because of its moisture.

27. 6. LEAVENING AGENT are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce (carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked,

28. CLASSIFICATION OF LEAVENING AGENTS 1. Chemical Leaveners - are chemical mixtures or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes as well as cookies.

29. Example of chemical leaveners a. Baking soda – other known as bicarbonate of soda or sodium bicarbonate. It is a chemical salt with diverse practical uses. It is powerful leavener that readily reacts as soon as it comes in contact with batter or dough.

30. b. Baking Powder – is a combination of baking soda and acid salt.

31. c. Cream of tartar – is a tartaric acid and is fine white crystalline acid salt which is a byproduct of the wine-making industry. It is used in the whipping of egg white to stabilize them and allow them to reach maximum volume.

32. CLASSIFICATION OF LEAVENING AGENTS 2. Biological leaveners Yeast is a living organism, neither plant nor animal. Yeast belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide. Types of Yeast Dry or granular Compressed or cake

33. LIQUID INGREDIENTS Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.

34. A. Water It is the cheapest liquid used in baking. It performs vital role in baking, making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to form smooth, workable mixture. In that way, water acts as a binding agent for any baked products.

35. Milk and other dairy products Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a fuller, moisture texture in baked goods and help them brown on the surface. They also contribute to the nutritive value of baked goods.

36. Types of milk used in baking Fresh milk or whole milk Evaporated milk Condensed milk Skimmed milk Powder milk or dry milk

37. Uses of milk in baking Increased nutritive value of baked products Enhances texture and increase softness of baked goods Acts as a strengthener when mixed with flour, because it helps in the formation of gluten, which gives a baked item structure Provides moisture and tenderness to baked goods enhances flavor Extends the shelf life of a cake Boosts crust color

38. Minor ingredients in baking Flavouring Vanilla Salt Spices (cloves, cinnamon, mace, nutmeg) Wines Cheese/Cheddar Coffee

39. FREQUENTLY USED SUBSTITUTIONS AND EQUIVALENTS Equivalent Weights and Measurement Given Measurement Equivalents 1 gallon (gal.) 4 quart 1 quart (qt.) 2 pints 1 pint (pt.) 2 cups 1 cup (c) 8 fluid ounces ½ cup 4 ounces ¼ cup 2 ounces 1/8 cup 1 fluid ounce 1 tablespoon 3 teaspoons 1 pound 16 ounces 2.2 pounds 35. 2 ounces 1 kilogram 1000 grams

40. LIQUID INGREDIENTS WATER AND MILK 1 cup 240 ml ¾ cup 180 ml 2/3 cup 150 ml ½ cup 120 ml 1/3 cup 90 ml ¼ cup 60 ml 1 cup butter 1 cup margarine 1 oz baking chocolate (unsweetened) 1 square 1 oz sweetened chocolate ¼ cup cocoa +1 ½ to 2 tsp. shortening 8-10 pcs graham crackers 1 cup graham crumbs 4 oz bread 3 cups soft crumbs 1 cup milk ½ cup evaporated milk ½ cup water 1 cup cake flour 1 cup all purpose-2 T+2 T cornstarch 1 tablespoon cornstarch 2 tablespoon flour 1 cup sour milk 1 c evap milk+ 1T vinegar or lemon juice 1 cup whipping cream ¾ cup whole milk +1/4 cup butter 1 whole egg 2 egg yolk 1 cup molasses 1 cup honey

41. A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It is also has a spout that makes pouring of liquids easy. To get the exact amount, follow these steps when measuring liquids easy. 1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface. 2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the desired amount. 3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid.

42. ABBREVIATIONS Gallon gal . Quart qt . Pint pt . Cup c . Tablespoon Tbsp . or T Teaspoon tsp. or t Fluid ounce fl . oz. Ounce oz . Pound lb . Gram g . Kilogram kg.

43. Chocolate Types of chocolate Unsweetened chocolate Bittersweet and semisweet chocolate Milk chocolate and cocoa