Introduction to baking

TLE 7

1. INTRODUCTION OF BAKING

2. Is a food cooking method using prolonged dry heat acting by convection. It is normally done in oven, the most common baked item is bread.

3. HISTORY OF BAKING Baking flourished in the Roman Empire. 300 BC, pastry cooking became an occupation for Romans (known as the pastillarium ).

4. Around 1 AD, there were more than 300 pastry chefs in Rome. The Romans baked bread in an oven with its own chimney, a had mills to grind grain into flour.

5. Eventually, because of Rome, the art of baking became known throughout Europe and spread to the eastern part of Asia. In London, pastry chefs sold their goods from handcarts. This developed into a system of delivery.

6. Paris, the first open-air café of baked goods was developed Baking became an established art throughout the entire world.

7. BAKING IN AMERICA 1604, the baking industry brought to America with the Jamestown colonist. 19 th Century, baking industry saw little change from Roman times.

8. New improvements were in oven construction and mixing troughs and also in products. 19 th Century bakers made breads, cakes, pies, biscuits, cookies and crackers.

9. BAKING IN THE PHILIPPINES Early 1960’s the baking industry in the Philippines was rated about the same level in US in the mid-1800s At the present, the baking business in the Philippines is a booming occupation.

10. FLOUR This is the key ingredient in making baked products. It is a fine meal or ground wheat or fine soft powder that comes from the root crops, starchy vegetables and other foods.

11. Wheat Flour All-purpose Flour Cake Flour Pastry Flour Whole-wheat Flour Unbleached Flour Granary Flour Coarse Semolina Flour Brown Flour

12. EGGS Eggs are an essential and a costly ingredient of baked products. Choose fresh eggs with undamaged shells for making enriched dough.

13. SUGAR This is a sweet, soluble, crystalline, and organic compound classified as carbohydrate.

14. Granulated sugar (Refined Sugar or Table Sugar) processed from sugar canoer sugar beets syrup

15. Confectioner’s Sugar used in icing. It contains about 3% cornstarch .

16. Brown Sugar Kind of sugar that has not completely purified. It is used in products where the flavour and color of the brown sugar are desired.

17. 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.

18. YEAST This is the most commonly used leavening in bread making. KINDS OF LEAVENING AGENT

19. KINDS OF YEAST CAKE YEAST – this is available from the bakery section of most supermarkets. Use within 1 to 2 days of purchase

20. DRY HEAT INTANT YEAST – this is more concentrated and long lasting, used before expiration date.

21. BIOLOGICAL LEAVENING AGENTS Baking Soda Baking powder Baking Cream Ammonium bicarbonate

22. 3. MECHANICAL LEAVENING Creaming Whisk on a certain liquids

23. 4. CHEMICAL LEAVENS Moistened with liquid, baking powder and baking soda.

24. SHORTENING It is a single fat or oil or a combination of fats and oil. Tenderize the product by preventing the cohesion of gluten strands during mixing.

25. DIFFERENT FORMS OF SHORTENING BUTTER - made from patty protein of milk. It has 80% fat.

26. 2. VEGETABLE OIL This is used in bread making. Peanut, corn, and soybean oil are the common source of type of shortening.

27. 3. VEGETABLE SHORTENING (Hydrogenated vegetable oil) This does not contain moisture.

28. 4. Lard This provides pleasing flavor in pastries and pie.

29. 5. MARGARINE This is made from vegetable and animal fat.

30. 6. COCOA BUTTER This is used for confectionary purposes.

31. LIQUID INGREDIENTS WATER This is the cheapest ingredient in baking

32. TYPES OF WATER SOFT WATER HARD WATER ALKALINE WATER

33. 2. MILK This is another means to supply liquid to the dough or cake mix.

34. MINOR INGREDIENTS SALT SPICES AND SEEDS FLAVOR EXTRACTS