Scribd
Upload
186 views

Module 1

This document provides an overview of ingredients used in bread and pastry production. It discusses major ingredients like flour, sugar, eggs, shortening, and leavening agents. It describes the different types of each ingredient and their properties and uses in baking. Minor ingredients are also highlighted like flavorings, spices, and chocolate which enhance sensory qualities. The goal is to provide knowledge on bakery products and hands-on experience in baking through identifying and selecting the proper ingredients.

Uploaded by

Che Che
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
186 views

Module 1

This document provides an overview of ingredients used in bread and pastry production. It discusses major ingredients like flour, sugar, eggs, shortening, and leavening agents. It describes the different types of each ingredient and their properties and uses in baking. Minor ingredients are also highlighted like flavorings, spices, and chocolate which enhance sensory qualities. The goal is to provide knowledge on bakery products and hands-on experience in baking through identifying and selecting the proper ingredients.

Uploaded by

Che Che
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 7

COMPETENCY BASED LEARNING MODULE

Technical Vocational Livelihood


HOME ECONOMICS / BREAD and PASTRY PRODUCTION

Module Title:

BREAD AND PASTRY PRODUCTION

1
Overview
Baking is cooking by dry heat in an oven or oven type appliance. It I
method of cooking used in making breads, cakes, pastries, and biscuits
which enjoyable activity which you can learn either a s a hobby or as an
income-generating project.
This Module will give you knowledge of the different bakery
products and provide your hands on experience in baking.

Lesson 1. Basic Baking

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to
identify and select the correct ingredients use in baking.

MAJOR INGREDIENTS IN BAKING


1. FLOUR
FLOUR finely ground meal obtained by grinding and milling cereals
grains or other root crops.
Sources of flour- wheat, rye, barley, maize(corn) rice, potatoes and
other root crops like cassava, camote and other root crops contains
starch.
Types of flour used in baking
a. Bread Flour – 12 to 14 % gluten content, it made from hard wheat flour.
high gluten content causes the bread to rise and gives its shape and
structure.
b. All-purpose Flour - 10 to 11 % protein content, it made from a blend of
hard and soft wheat flour. Also called general or family Flour
c. Cake Flour – 7 to 9 % protein content it made from soft wheat flour. It
goods in making cakes and cookies.
2
USES OF FLOUR PROPERTIES OF FLOUR
 Provides structure, texture and 1. Whitish
color to baked product color
2. tolerance
 Provide nutritive value to baked
3. strength
products
4. High absorption
 Used as thickening agents
 Used as binder for foods 5. uniformity

2. SUGAR
SUGAR – is a sweet crystalline organic compound that belongs
to the carbohydrates family.

TYPES OF SUGAR
a. Regular or Granulated sugar or White Sugar – also known as table
sugar or refined sugar.
b. Confectioner sugar or powdered sugar- granulated sugar that has
been pulverized and has 3 % corn starch is added.
c. Brown Sugar – contains caramel, mineral matter and moisture. It
also contains small amount of molasses; it comes in three colors.

EFFECTS OF SUGAR IN BAKING


 increase dough development
 makes the color of the crust richer
 improve 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 the moisture content of the bake products, increasing
storing quality
 acts as creaming agents.

3
3. EGGS
EGGS- is considered complete protein both yolk and white.
They present almost 50 % of the total cost of
baked products.

USES OF EGGS
 Eggs as well as flour are the structural ingredients in baking
 Provide leavening, add color texture, flavor and richness to the baked
products
 Eggs are used as thickening agent
 Egg washes are brushed on baked product to create a golden shiny top
 Egg whites are used to make meringues

COMPOSITION OF EGGS
1. MUCIN – protein which found in the egg whites responsible for its
gel characteristics
2. OVALBUMIN – another protein found in egg whites which
coagulates and involve in heat coagulation and whipping
3. LECITHIN- present in egg yolk which is responsible for emulsifying
property

4. SHORTENING
SHORTENING – is any fat which when added to flour mixtures increases
tenderness.

Kinds of Shortening
1. OIL – made from plant products such as corn, cottonseeds, soybeans,
peanuts and coconut. Vegetable oil are commonly used in baked
products.
2. BUTTER – made of fatty milk protein, it contains 80-85% fat, and 10-15%
water and 5% milk solid. It remains solid when refrigerated.
3. MARGARINE – made from hydrogenated vegetable oil It contains 80-85%
fats and 10-15% water and 5% salt.

4
4. LARD – made of fat from pork. It is best in making pie crust because it gives
flakier texture.
5. COCOA BUTTER- it has a cocoa powder that gives chocolate flavor which is
it creamy, smooth melt in your
mouth texture.

USES OF SHORTENING IN BAKING


 makes the bread tender and improves the flavor
 assist gas retention giving better volume and crust
 prevent the cohesion of gluten
 improve the aroma, color, texture
 improved shelf life of baked products

5. LEAVENING AGENT
Leavening agent – are gasses that cause the dough to rise, in the
presence of moisture and heat and other
leavening agents that reacts to produce gas (carbon dioxide).
Classification of leavening agents

1. CHEMICAL LEAVENERS – are chemical mixture or compounds that


release gas usually carbon dioxide.
This is best in making quick breads cookies and cakes.
a. Baking powder- combination of baking soda and acid salt
b. Baking soda – known as bicarbonate of soda or sodium bicarbonate
c. Cream of Tartar- tartaric acid used for whipping egg whites to stabilized
them.

2. BIOLOGICAL LEAVENERS – YEAST is a living organism neither plant nor


animals. The process based on fermentation, the process of converting
sugar to alcohol and to carbon dioxide.
Types of YEAST
a. Dry Granular Yeast
b. Compressed or cake type
c. Instant Yeast
5
6. LIQUID INGREDIENTS
LIQUID INGREDIENTS – provide moisture to rehydrate and
activate yeast and bring together the flour and any other ingredients to
make the dough. It improves the formation of gluten strands during the
kneading of dough.

Types of Liquid Ingredients

A. WATER – the cheapest liquid used in baking. The right amount of water
helps dissolves other ingredients in batter and dough. Its acts as
binding agent for any baked products.

B. MILK and OTHER DAIRY PRODUCTS.


Milk and Cream moisten dough and batters. Helps the browning the
crust, increase its richness and contribute to the nutritive value of
baked products.

Types of Milk used in Baking


 Fresh milk or whole milk
 Evaporated milk
 Condensed milk
 Skimmed milk
 Powdered milk or dry milk

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 flour
 Provides moisture and tenderness to baked products
 Enhances flavor
 Extends the shelf life of a cake
 Boost crust color

6
MINOR INGREDIENTS IN BAKING
They are essential the sensory qualities of bake products. They are used in
small amount/quantity but enhanced the flavor and texture. They are the
following

1. Flavoring
2. Vanilla
3. Salt
4. Spices (cinnamon, mace, cloves0
5. Wines
6. Coffee
7. Chocolate and cocoa
Types of chocolates
1. Unsweetened chocolate
2. Bittersweet or semisweet chocolate
3. Milk chocolate

You might also like