Q1M1 BAKING INGREDIENTSMAJOR ANDMINOR.pptx

BREAD AND PASTRY PRODUCTION MAJOR AND MINOR INGREDIENTS QUARTER1 MODULE1,BAKING INGREDIENTS, MAJOR AND MINOR INGREDIENTS IN BAKING, IMPORTANCE OF BAKING, FLOUR,SUGAR, SALT, WATER, EGGS, LEAVENING AGENT LIKE YEAST, BAKING POWDER, BAKING SODA, CREAM OF TARTAR , SHORTENING, BUTTER, LARD, OIL, VEGETABLE OIL, MARGARINE, SALT, VANILLA, COCOA, ALMOND NUTS, CASHEW, CHOCOLATE DARK, BITTER,BITTERSWEET,

1. MAJOR & MINOR BAKING INGREDIENTS

2. OBJECTIVES:

3. BAKING Is cooking by dry heat in an oven or oven-type appliance. It is a method of cooking used in making breads, cakes, pies, pastries, and biscuits which everybody enjoys eating.

4. MAJOR INGREDIENTS IN BAKING FLOUR – a powdery substance of varying degrees of fineness made by milling grains such as wheat, corn or rye. It provides structure, texture and color to baked products.

5. COMMON TYPES OF FLOUR A. BREAD FLOUR – Strong or hard wheat flour with 12-14% protein content and has the strongest gluten content. B.ALL-PURPOSE FLOUR - Family or general flour with 10-11% protein content and is made from a blend of hard and soft bread flour. C.PASTRY/SOFT FLOUR – Comparatively low in gluten and so results in a finer texture. It is usually made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour. D. CAKE FLOUR - Weak or Soft wheat flour with 7-9% protein content. It is chlorinated, a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes for more evenly through the batter.

6. Slide Title Product A Feature 1 Feature 2 Feature 3 Product B Feature 1 Feature 2 Feature 3

7. 2.SUGAR – A carbohydrate that provides the body with energy and gives a sweet taste to foods. It also serves as food for the yeast and contributes to color and moisture content of baked products.

8. COMMON TYPES OF SUGAR a. Muscovado - It is raw sugar called Demerara or Turbinado. It is similar to brown sugar but darker in color and has sticky texture because of its content. b. Brown Sugar - It consist caramel, molasses and other impurities, which gives distinct flavor. This is available in light brown and dark brown. c. Washed Sugar –They are unwhitened crystals, which is one step needed to complete refining process. This is called segunda in layman’s term. d. Granulated Sugar – A regular white sugar also known as table sugar or refined sugar. e. Caster sugar - A granulated sugar with a smaller sized crystal. It can be produced by processing regular granulated sugar in a food processor for a few moments. It dissolves quickly in liquids and produces light and tender cakes. f. Confectioner sugar – It is known as icing sugar. To prevent lumping and caking, about 3% cornstarch is added.

9. LIQUID BAKING –It provides moisture to rehydrate and activate the yeast and bring together the flour and any other ingredients to make the dough. It also improves the formation of gluten strands during kneading of dough.

10. a. Water – The cheapest liquid used in baking. It is important in the making of dough because of its role in converting the flour protein into gluten. b. Fruit Juice – It gives rich flavor and aroma in any baked products. c. Milk – It provides texture, flavor, color, and nutritional value for baked products. FRESH MILK EVAPORATED MILK CONDENSED MILK SKIM MILK Types of Liquid used in Baking

11. 4.SHORTENING/FATS BAKING - It provides flavor and color, add moisture and richness, assist with leavening, help extend a product’s shelf life and shorten gluten strands to produce tender baked goods.

12. KINDS OF FATS Butter -A product from fresh milk, consist 80% of fats,15% of water and 5% of milk solid. It has a flavorful taste and melt in the mouth qualities. Margarine – Manufactured from various hydrogenated animal and vegetable fats plus flavoring, emulsifiers, coloring agents and other ingredients. Shortening - A solid fat that is white and tasteless and derived from vegetables. It shortens the gluten strands and tenderizes the product. Lard -Hydrogenated fat from swine and often used in pie making to produce flaky crust. Oil – A substance come from variety of vegetables that could avail in liquid form that can easily spread in the batter or dough.

13. 5. LEAVENING AGENT – This is responsible for the production and incorporation of gases during the baking process. This is what makes baked products rise. A re gases that cause the dough to "rise". They do this by providing air, steam, or gas.

14. Types of Leavening Agent Biological Leavening Agent - The one which involves the use of some harmless micro-organisms in the process of leavening . Yeast is an example of biological agent microscopic plant produces carbon dioxide gas and alcohol in the process called fermentation. Chemical Leavening Agent – Leavening agent that releases gases produced by chemical reactions. Examples are: a. Baking Soda - known as sodium bicarbonate b. Baking Powder -combination of baking soda and acid salt c. Cream of Tartar - known as tartaric acid for whipping Egg.

15. EGGS the backbone of many baked goods and contribute to its structure . Eggs also provide steam for leavening or moisture for starch . Represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest cost or expense.

16. USES OF EGGS IN BAKING Leavening agent Color Richness Flavor Nutritive Value

17. MINOR INGREDIENTS IN BAKING They are the ingredients that add distinction and character to baked goods.

18. Flavorings - Essential ingredients used to highlight flavors (vanilla, spices, liquor) Salt - A small tangy-tasting crystals consisting largely of sodium chloride. - Enhances the flavor of other ingredientsV Dried Fruits/Nuts – Most commonly used dried fruits are currants, raisins, mixed peel and dates while most commonly used nuts are hazelnuts, walnuts, almonds and peanuts. Chocolate and Cocoa – the most commonly used types are: a. Sweet b.Bittersweet /Semi sweet c. Milk d. White

19. ACTIVITY

20. ACTIVITY

21. Proper Storing & Handling of Baking Ingredients Store in a clean and dry area. Store away from odorous materials and areas prone to infestation. Store in a well-ventilated area free from roof leaks and/or condensates. Palletize properly to prevent caking. Prioritize proper stock rotation such as First In, First Out (FIFO).

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