Pamantasan ng Montalban Kasiglahan Village Rodriguez, Rizal

Name: Jayral Sidon Prades Cousre: BEED- Content Course 2A

Date: October 10, 2011 Instructor: Mr Antenor

Topic: Baking Coockies, Cakes, Breads, Pies, and Pastries

Introduction
Baking bread at home is a different option from purchasing bread in a grocery store or bakery. There are two main paths that can be pursued: the use of an automatic bread machine, and electric or hand kneading with oven baking. There are a great many variations on ingredients and procedures that are best explored by experimenting and recording the results in a notebook.

DRY INGREDIENTS IN BAKING 1. Flour

Flour that is used in baking comes mainly from wheat, although it can be milled from corn, rice, nuts, legumes, and some fruits and vegetables. The type of flour of flour used is vital at getting the product right.

TYPES OF FLOUR 1. WHOLE WHEAT FLOUR

Or graham flour or entire wheat flour. It is made by grinding the entire wheat kernel including the bran and germ. It is used in making bread because of its gluten content.

2. BREAD FLOUR
is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast products.

3. ALL PURPOSE FLOUR

is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-Purpose Flour has 8% to 11% protein (gluten) . Allpurpose flour is one of the most commonly used and readily accessible flour in the United States.

4. CAKE FLOUR
is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour, 8% to 10% protein (gluten). It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you're making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking finetextured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring).

5. PASTRY FLOUR
also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Pastry flour (also known as cookie flour) has a protein (gluten) of 9% to 10%. Use pastry flour for making biscuits, pie crusts, brownies, cookies and quick breads. Pastry flour makes a tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both whole-wheat and regular) is not readily available at supermarkets, but you can find it at specialty stores and online. You can try to mimic it by using a 2-to-1 ratio of all-purpose flour to cake flour.

6. SELF-RISING FLOUR
sometimes referred to as phosphated flour, is a low-protein flour with salt and leavening (baking powder) already added. It's most often recommended for biscuits and some quick breads, but never for yeast breads. Exact formulas, including the type of baking powder used, vary by manufacturer. Recipes that call for self-rising flour do not call for the addition of salt or leavening agents.

7. ENRICHED FLOUR
is flour with specific nutrients returned to it that have been lost while it was prepared. According to the FDA , a pound of enriched flour must have the following quantities of nutrients to qualify: 2.9 milligrams of thiamin 1.8 milligrams of riboflavin, 24 milligrams ofniacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. The first four nutrients are B vitamins. Calcium also may be added at a minimum of 960 milligrams per pound.

8.HIGH GLUTEN FLOUR

This flour with high protein content. It id used to baked hard crust breads and special products such as pizza dough.

9. BRAN FLOUR
This consist of bran flakes added to flour. It can come in either fine or coarse texture.

10. INSTANT OR QUICK MIXING FLOUR

It is processed by moistening and re-dripping the flour. It needs no sifting before use because it blends with liquids easily.

2. Sugar

Kinds of Sugar 1. REGULAR GRANULATED SUGAR

Or fine granulated, is the mos commonly used sugar processed from sugarcane or sugar beets. It is also called table sugar.

2. CONFECTIONER OR POWDERED SUGAR

Is a fine, white white sugar mixed with 3% cornstarch to prevent caking.

3. BROWN SUGAR
This sugar comes in three clors: bright,medium and dark brown.

3. Leavening Agent

1. BIOLOGICAL LEVENING AGENT is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product. The leavening agent incorporates gas bubbles into the doughthis may be air incorporated by mechanical means, but usually it is carbon dioxide produced by biological agents, or by chemical agents reacting with moisture, heat, acidity, or other triggers. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain. 2. CHEMICAL LEAVENING AGENT
these are substances which when react to moisture or heat can produce gases -- the carbon dioxide gas -- they are used in quick bread as well as cakes and cookies. it is for immediate use unlike biological leaveners which used fermentation and take longer time. This usually combines the base chemicals and acid.

3. PHYSICAL LEAVENING AGENT consists in aerating, or incorporating gas or air into, a mixture that is to be baked, and it is based on the principle that air or gas expands, or increases in volume, when heated. It is definitely known that when air is incorporated into dough and then heated, the air increases 1/273 of its own volume for each degree that the temperature is increased. For instance, if the temperature of an aerated mixture is 65 degrees Fahrenheit when it is put into the oven, the air or gas will have doubled in volume by the time it has reached 338 degrees Fahrenheit. Thus, the success of aerated bread depends to some extent on the temperature of the mixture when it goes into the oven. The colder it is at that time, the greater is the number of degrees it will have to rise before it is sufficiently baked, and the more opportunity will the gas have to expand.