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This document provides information about various baking ingredients including their functions and types. It discusses flour, liquid ingredients like water and milk, sugars, shortening, eggs, leavening agents like baking powder and baking soda, salt, and minor ingredients like spices, seeds, and flavorings. The purpose is to familiarize readers with common baking ingredients and how they are used.

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Anielka Luneta
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© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
29 views

Quarter 1 Week 1 1

This document provides information about various baking ingredients including their functions and types. It discusses flour, liquid ingredients like water and milk, sugars, shortening, eggs, leavening agents like baking powder and baking soda, salt, and minor ingredients like spices, seeds, and flavorings. The purpose is to familiarize readers with common baking ingredients and how they are used.

Uploaded by

Anielka Luneta
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Measure and

Weigh
Ingredients

ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts


Learning Outcomes
At the end of this lesson you should be able to:

 Identify baking ingredients to be measured;


 Familiarize oneself with the table of weights and measures
in baking;
 Apply basic mathematical operations in calculating weights
and measures; and
 Demonstrate the proper way of measuring ingredients.
Baking
Ingredients &
Their Uses
ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts
Flour
• Flour is a finely ground meal
or powdery product obtained
from milling cereal grains, root
crops, starchy vegetables and other foods.

• The protein content of flour is called


gluten exist in dry form

Gluten is responsible for the tough, rubbery


and elastic property when the flour is mixed
with water and other liquids.
Function of the flour
• The main ingredient or
framework of baked products

• Contributes color, texture and flavor

• Improve the nutritive value

• Use of various cooking products like


thickening agent, binding, dredging and
stiffening agent
Types of Flour

12 % or more
a. Bread Flour gluten

10 -12 %
b. All Purpose Flour gluten

c. Cake Flour Less than 10%


gluten
Liquid Ingredients
• Bring together flour and other ingredients
• provide moisture to rehydrate and activate the yeast
• also improves the formation of gluten strands during the
kneading of dough
cheapest among all liquid ingredients
helps disperse other ingredients
• Water hold the batter or dough together and to
blend all the ingredients

gives aroma
• Milk improve nutrition, flavor and eating
quality
helps improve the color of the crust

• Fruits Juice
adds flavor
Sugar
 Aside from sweet taste, it gives
appetizing golden color

 Makes baked product tender

 Acts as food of the yeast bread

 Add aroma and energy value to the baked products


Types of Sugar
 Granulated Sugar
- sugar commonly used at home
 Brown Sugar
- partially purified product ranging from light to
dark brown
 Confectioner’s Sugar/ Powdered Sugar
- combination of sugar and cornstarch; excellent
for making candies, icings, frostings and dessert sauces
 Caster Sugar
-refined white sugar with a size between that of
granulated and confectioner’s sugar
Shortening
 Used to tenderize baked products

 Contributes to the fluffy and tender texture of pie crust


and cookies

 Assists in the uniform dispersions of leavening gas

 Increase volume, give shape and texture to baked product


s
Types of Shortening

Butter

Oil
Margarine

Lard
Eggs

 Used for added structure, richness and nutrition

 Used for added structure, richness and nutrition, and


good keeping quality

 Help to support the weight of the sugar and shortening,


thus keep the product from becoming heavy

 Supply liquid to batter and dough

 Serves as a means of incorporating air


How many 
pores do chicken  
eggshell have?
?

7,000
Leavening agent

 Gas added or produced during the mixing and/or


heating of a batter or dough making the mixture rise.

 Makes baked product light and porous

 Volume increases as the air entrapped in the flour


mixture expands when heated
Types of Leavening
agent
Baking Powder

Yeast Water vapor / Steam

Baking Soda

Cream of Tartar
Salt
 Correct and enhance the flavor of
other ingredients in the dough

 Used to control and regulate the fermentation process in


the bread making

 It toughens the gluten, thus permits greater volume

 Allows absorption or more water, sugar caramelizes more


readily
Flavoring Agents/MINOR INGREDIENTS
Spices & Seeds

Cinnamon Nutmeg

Flavorings

Vanilla Lemon
Extract Extract

Chocolate
Today, I have learned…
Answer the following:

1. Independent Activity 1
2. Independent Assessment 1

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