BREAD AND PASTRY PRODUCTION

NC 2
• 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.
• Baking is an enjoyable activity which you can
learn either as a hobby or as an income-
generating project.
 Baking Terminologies
• Acid a 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 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 sprinkle the surface with flour to avoid mixture to stick to it
 Baking Terminologies
• Egg wash consists of beaten eggs sometimes mixed with a liquid, usually
water or milk, which is brushed onto the bread or pastry
• 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
• Gluten a substance responsible for the elastic and sticky characteristics of
dough
• Grease to brush pan with shortening
• Knead to press, stretch, and fold the dough until gluten is developed
• Line to put a grease proof paper on the baking pans or sheets
 Baking Terminologies
• Meringue a mixture used as a dessert or a topping made of beaten egg
whites and sugar until smooth, light and fluffy, usually added with cream of
tartar to make it stable
• 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
• Mix to combine ingredients in any way that make distribution of
ingredients evenly
• 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
 Baking Terminologies
• Scrape to remove sticky ingredients from the side of the mixing
bowl
• Stir in to add another ingredient into the mixture
• Syrup a thick sticky solution of sugar and water
• Whip to beat rapidly and continuously to aid incorporation of air
as in whipping egg whites to make meringue and cream
• Work simplification performance of a task in the most efficient
way possible
• Yeast microorganisms that produce carbon dioxide gas when it
mixes with carbohydrates, causing the dough to rise
 HISTORICAL BACKGROUND
• Before CHRIST
“pastover”- Moises – no leavening agent – yeast
• 3000 yrs. b.c – with leavening agent
discovered by an Egyptian chef – accidentally – bread,
water and salt
• 17th century – process with leavening agent
• Introduce in the Philippines by the Spaniards – religious
ceremony
• 1960 – flour milling company – making and production of
flour
FUNCTION OF INGREDIENTS
• BASIC – flour, yeast, salt and water
• ENRICHING – flavor, and nutritive value
milk sugar
shortening (general term for fats,oils,lard and
margarine)
cheese egg
• OPTIONAL – with or without ex. Food color,
spices(flavor) additives (dough improver)
KINDS OF QUALITY
1. INTERNAL
• GRAIN – fine , airpockets of cells
• TEXTURE – feel
• COLOR of CRUMBS
• AROMA
2. EXTERNAL
• VOLUME – laki
• SYMMETRY of FORM – equal
• COLOR of CRUST – golden brown
Major Ingredients in Baking
FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the
word "flour" is used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses and non-grain
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
 Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-
14% protein content, and has strongest gluten strength.
2. 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.
3. 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.
4. 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.
5. 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.
Uses of Flour
1. Provides structure, texture and color to
baked products
2. Provides nutritive value to baked
products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
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.
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.
A. 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.
Effects of Sugar in Baking
• increases dough development
• makes the color of the crust richer
• improves the nutritive value, flavor and aroma of the
product
• makes the bread more tender
• increase the volume of the loaf
• serves as food for the yeast
• contributes to moisture content of baked products,
increasing its storing quality
• acts as creaming agent
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.
Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping to
bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into
the batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues
Composition of Egg
1. Mucin - protein which is found in egg whites
and responsible for its gel characteristic.
2. Ovalbumin - another protein found in egg
whites which coagulates and involve both in heat
coagulation and whipping.
3. Lecithin- present in egg yolk which is
responsible for its emulsifyingproperty. It is the
portion of the egg yolk that causes spoilage when
eggs are stored at warm temperature.
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.
Examples of Shortening
1. Oil – 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.
2. 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).
3. 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.
4. 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.
5. Cocoa Butter – the ivory-colored natural fat of the
cocoa beans extracted during the manufacturing of
chocolate and cocoa powder. It gives chocolate its
creamy, smooth, melt-in-your-mouth texture.
Uses of Shortening in Baking
1. Makes bread products tender and improve
flavor.
2. Assist in gas retention giving better volume and
crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked
products.
5. Improve the shelf life of baked products
because of its moisture.
Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical mixtures or
compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners is
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact
with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
salt which is a by-product of the wine-making industry. It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism,
neither plant nor animal. Yeasts belong to a
separate kingdom in taxonomy, the fungus
kingdom. Leavening with yeast is a process based
on fermentation, the process of converting sugar
to alcohol and to carbon dioxide.
Types of Yeast
Dry or granular
Compressed or cake type
Instant
LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and
activate the yeast and bring together the flour and any other
dry ingredients to make thedough. It also improves the
formation of gluten strands during the kneading of dough.
A. 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.
B. 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.
1. Types of Milk Used in Baking
• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk
2. Uses of Milk in Baking
• increases nutritive value of baked products
• enhances texture and increase softness of baked
goods
• acts as a strengthener when mixed with flour,
because it helps in the
formation of gluten, which gives a baked item structure
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color
MINOR INGREDIENTS OF BAKING
1. FLAVORING
2. VANILLA
3. SPICES
4. WINES
5. COFFEE
6. CHOCOLATE AND COCOA
Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate