M7-THE BASIC INGREDIENTS USED IN (1).pptx

BASIC INGREDIENTS USED IN BAKING

1. Classifying the tools will help you to gather and organize the materials during the actual preparation. Let us review on what baking tools can you recall under categories of baking pans, measuring tools, cutting tools, mixing tools, overs and other tools. Give at least 2 examples of each group.

2. Baked products are made from essentially the same ingredients – flour, fats, sugar, eggs, water or milk, and leavening Combinations of these ingredients and preparation methods produce the various general classifications of baked products we see today.

3. Illustrated below is an anatomy of grain and its types.

4. 1. FLOUR: – It is the primary ingredient of most baked products because it provides the structure of the merchandise. The sort of flour commonly used in baking comes from the wheat grain. There are various varieties of flour that comes from wheat but these will be generally classified as ‘strong’ or ‘weak’ flour. This classification is predicated on the number of proteins present within the flour.

5. Gluten determines the form and texture of the merchandise. Strong flours come from macaroni wheat and have high protein content (whole wheat and bread flours). These are best used for breads, while weak flours from wheat with lower protein content (all-purpose flour and cake flour) are utilized in cakes, quick breads, cookies, and pies. Flour is usually starch, but the protein content (7 to 14%) is vital because it determines gluten formation.

6. Kinds of Flour a. Whole Wheat Flour – is also known as Graham or whole wheat flour. It is made by grinding the entire wheat kernel. It is high in fat, it turns rancid fast, and does not keep as long as white flour. However, whole wheat flour is more nutritious than white flour. b. Bread Flour - also known as strong or hard flour. It has more gluten strength and protein content than all-purpose flour. Bread flour has 12% to 14% protein and granular texture.

7. c. All-Purpose Flour - also known as general-purpose flour, has a protein content that varies from 10% to 11%. It is slightly weaker than bread flour but is versatile enough for almost all cooking purposes. d. Cake Flour - is a type of soft wheat flour with a protein content of 7% to 9%. Finely milled and highly bleached, it has a smooth texture and pure white color, making it perfect for baking cakes and delicate baked goods that need low gluten content.

8. Other kinds of flour e. Rice Flour - It is made from finely milled rice. It can be made from either white or brown rice. It has 6.5 to 7% protein, but it does not form gluten. Uses of Flour 1. Flour provides bulk and structure to baked products. 2. It contributes color, texture, and flavor to baked products. 3. It improves the nutritive value of food, because it contains protein, riboflavin, iron, niacin, and other minerals. 4. It is used for various cooking purposes as a thickener, binder, for dredging food, and as a stiffening agent in laundry.

9. Proper Storage Flour is best stored in a very tightly closed container and kept in a cool, dark pantry or shelf to forestall it from moisture, dirt, and insects. All-purpose flour and cake flour are best stored at a temperature in an exceedingly cool, dry place. Flour if properly kept it will last up to 5-6 months. Good Quality Flour Good Quality flour is fresh and free from weevils, retain its distinctive color and has no undesirable odor.

10. 2. SUGAR OR SWEETENER: – could be a sweet, crystalline, soluble compound classified as a carbohydrate. It’s the only digestible carbohydrate. It has differing degrees of sweetness and is available in various forms, from powder to crystals to syrups.

11. Kinds of Sugar or Sweetener: 1. Granulated sugar - Regular white sugar, also called table sugar. 2. Refine sugar -It has fine granules and is well screened, making it ideal for creaming with fats for a uniform air sac structure and better volume.

12. 3. Sanding sugar - Coarsely refined sugar is used for cookies, cakes, and other baked products. 4. Confectioner’s sugar - a fine powder mixed with 3% corn starch, also called as powdered sugar. It’s commonly used for preparing candies, dessert sauces, frosting, toppings, cream filling, icing and dusting.

13. 5. Brown sugar - Sugar comes in three colors: bright, medium, and dark brown. It consists of 85-92% sucrose, with darker shades containing more impurities like caramel and molasses, as well as small amounts of acid, glucose, and fructose. 6. Panutsa - Formed of sugar prepared at the first stage of sugar refining.

14. Uses of Sugar in Baked Products 1. Sugar gives sweetness and flavor to baked products. 2. Contribute to the tenderness and fineness of the texture of baked products. 3. Increases its strong qualities by retaining moisture. 4. Gives richer crust color. 5. Serve as food for the yeast. 6. Serves as a creaming agent with fats and a foaming agent with eggs. 7. Increase dough development. It also increases tenderness and develops crust color. 8. Add volume to bread.

15. Proper Storage of Sugar Sugar is best stored in an airtight container or canister. White sugar is kept in a covered container in a dry place at room temperature. Brown sugar is kept in an airtight container to prevent it from drying and hardening.

16. 3. LEAVENING AGENTS: – Gases are produced or incorporated during the blending and heating of batter or dough to create the mixture’s rise, increase volume, and provide shape and texture to baked products.

17. Kinds of Leavening Agents:  Biological Leavening Agent Yeast -- a living organism that consists of living yeast plants. It’s rich in B vitamins and protein. Yeast needs liquid, food, and heat to grow new yeast cells and form the gas that lightens the bread and makes it rise. Available as active dry yeast or instant yeast. Active dry yeast consists of coarse oblong granules. Instant yeast or rapid-rise yeast has smaller granules and dissolve faster. Fermentation of yeast is vital within the formation and stabilization of gluten; thus, it’s best used for breads and other yeast products.

18. Chemical Leavening agent a. Baking Soda ( Sodium hydrogen carbonate ) - contains hydrogen carbonate, which may be a slow-acting acid. It’s a fine white powder that encompasses a slightly salty and alkaline taste ( mapakla ) b. Baking powder - is formed of bicarbonate, a dry acidic powder, and cornstarch. Overuse of leavening more than that laid out in the recipe results in undesirable flavor and texture of baked products. It’s available as single-acting or double-acting leaven. Single-acting leavening requires only moisture to release gas. Double-acting leavening releases gas in two stages. First, during mixing, and second during the method of heating or baking.

19. Uses of Leavening Agent in Baked Products 1. Increase the volume. 2. Give shape and texture. 3. Make bread lighter and easier to chew. Proper Storage Fresh yeast should always be refrigerated. Dry yeast, baking powder, and baking soda must be kept in an airtight container in a cool, dry place away from heat and light. Because heat causes deterioration and the leavening power is lost when the container is left open.

20. Substitute for Common Baking Ingredients

21. NOTE: But keep in mind that using a different ingredient may result in changes in your product’s texture and taste. It is a good idea, before substituting, to understand the role that ingredients play in the recipe.

22. 1. Type of flour that contains 12-14% protein and is also known as strong flour. ABDER 2. Part of wheat kernel that is good source of flour or starch. DEEMNOPRS 3. The sweet, crystalline, soluble organic compound classified as carbohydrates. AGRSU

23. 4. A coarsely granulated sugar that is commonly used for decorating cookies. ADGINNS 5. A microscopic plant and living organism that act as leavening agent I bread, dinner rolls, pastries and similar products. AESTY

24. Activity no. 3 Enumeration Directions: Enumerate the following dry ingredients. Write down your answer in the space provided.

25. As a future entrepreneur/baking enthusiast, would you still consider using ingredients that are not healthy/nutritious for your customers but would still give good flavors on your products? VALUING: