BAKING

TERMINILOGIES
 ACID
substance
having a
sour or
sharp flavor
 BAKE
To cook food
in a dry heat
method
inside an
oven.
 BATTER
A mixture of
flours with
liquids such as
water, milk, or
milk or eggs used
to prepare
various foods.
 BLEND
To combine
ingredients
and produce a
homogenous
mixture.
 COAT
To cover with
a thin layer
of flour,
sugar, nuts,
batter, etc.
CONTAMINATION
The state of
being
contaminated
 CHILL
To refrigerate, to
reduce the
temperature of
food.
 DOUGH
A soft, thick mass or
mixture of dry
ingredients (e.g.,
flour or meal), and
liquid (e.g., water)
that is kneaded,
shaped, and baked
into bread or pastry.
 DUST
Sprinkles the
surface with
flour to avoid
mixture to
stick to it.
EGG WASH
Consists of beaten
eggs sometimes
mixed with a
liquid, usually
water or milk,
which is brushed
onto the bread or
FERMENTATION
The process of
converting sugar into
alcohol to produce
carbon dioxide.
 FOAMING
To continuously
beat egg white to
incorporate air until
it becomes light and
fluffy.
KNEAD
To press,
stretch, and
fold the dough
until gluten is
developed.
 GLUTEN
A substance
responsible for
the elastic and
sticky
characteristics of
dough.
GREASE
To brush
pan with
shortening.
 MISE EN PLACE
French term means
“put in place” that
includes assembling
all the necessary
ingredients,
equipment, and tools
and serving pieces
needed to prepare
food.
 PRE-HEAT
To heat the
oven prior to
baking to
achieve the
required heat.
 PUNCH DOWN
To deflate the dough
to expel carbon
dioxide produced
during the
fermentation
process to give it a
second chance to
rise.
SCRAPE
To remove
sticky
ingredients
from the side of
the mixing
bowl.
 YEAST
Microorganisms
that produce
carbon dioxide gas
when it mixes with
carbohydrates,
causing the dough
to rise.
1. FLOUR
Flour is a finely
ground meal
obtained by
grinding and milling
cereal grains or
other root crops.
A. TYPES OF FLOUR
Flour can be
classified as to
hard flour or soft
flour.
 a. HARD FLOUR
1. Hard flour or
bread flour is
high in gluten,
with 12-14%
protein content,
and has
strongest gluten
strength.
 Bread flour has 12-
14% protein content and
is made from hard wheat
flour. The high gluten
content causes the
bread to rise and gives
its shape and structure.
 ALL PURPOSE FLOUR
(APF)
2. All-purpose flour
has 10-11% protein
content and is made
from a blend of hard
and soft wheat flours,
also called the
General Purpose
Flour or family flour.
 SOFT FLOUR
3. Soft flour is comparatively low
in gluten and so results in a finer
texture. Soft flour is usually made
into cake flour, which is the lowest
in gluten content, and pastry flour,
which has slightly more gluten
than cake 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.
 B. USES OF FLOUR
1. Provides structure, texture an
color to baked products
2. Provides nutritive value to bake
products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent I
laundry.
 C. 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 shelf life.
 D. PROPERTIES/CHARACTERISTICS
OF FLOUR

1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
 SUGAR
Sugar is a sweet,
soluble organic
compound that belongs
to the carbohydrate
group of food. They are
the simplest to digest
among all
carbohydrates.
TYPES OF SUGAR
1. Regular granulated sugar or white sugar -
also known as table sugar or as refined sugar.
2. Confectioner’s sugar or powdered sugar -
granulated sugar that has been pulverized. To
prevent lumping and caking, about 3%
cornstarch is added.
3. Brown sugar - contains caramel, mineral
matter and moisture. It also contains a small
amount of molasses. It comes in three colors.
 EGGS
Eggs are considered a complete
protein, containing all the essential
amino acids humans use to build
other proteins needed by the body.
Both the yolk and the egg white
contain protein, so whole eggs or
their separated components may be
used to set liquids.
They represent almost 50% of the
total cost of any baked product,
thus considered the baking
ingredient with the highest cost or
expense.
 SHORTENING
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.
EXAMPLE OF
SHORTENING
 OIL
1. Made from plant products such
as corn, cottonseeds, soybeans,
peanuts, and other sources. As a
rule, you can substitute oil for
melted shortening. Among
produced oils, corn oil and
vegetable oils are commonly used
in baking. Unless specified in the
recipe, olive oil should not be used
in baking.
 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).
 MARGARINE
Made from
hydrogenated
vegetable oil. It
contains 80-85 percent
fat, 10-15 percent
water and 5 percent
salt. The
hydrogenation process
makes oil a solid.
 LARD
Made of fat from
pork. Some people
prefer lard to other
fats for making pie
crust and biscuits
because it gives a
flakier texture.
LEAVENING AGENT
Leavening agents are gases that
cause the dough to rise. In the
presence of moisture, heat, and
others, the leavening agent
reacts to produce gas (often
carbon dioxide) that becomes
trapped as bubbles within the
dough. When a dough or batter
is baked, it "sets" and the holes
left by the gas bubbles remain.
This is what gives breads, cakes,
and other baked goods to rise
and increase in volume.
 •BAKING SODA
•BAKING POWDER
•CREAM OF TARTAR
•YEAST
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.
 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
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,
moister texture in baked goods and
help them brown on the surface.
They also contribute to the nutritive
value of baked goods.
TYPES OF MILK
• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk