Unit IV.

Introduction in Baking

Prepared by: Mr. Gershon R. Leonardo

MAED-THE
Unit IV. Introduction in Baking
A. Meaning and History of Baking

Ancient Baking

The oldest known ovens were unearthed in Croatia in 2014. They are
estimated to be 6,500 years old. The Egyptians were also pioneers in baking as the
first recorded civilization to use yeast in their bread as long ago as 2600 BC.

Then, there was the Roman Empire’s Baker’s Guild established around 168
BC. This organization, called the Pistorum, recognized bread bakers as skilled
artisans. In fact, baking was held in such high regard that a festival was held once a
year to celebrate Fornax, the oven goddess.
Baking in the Middle Ages

During the Medieval period, ovens weren’t a standard fixture in any home.
Those who could afford wood-burning stoves (and the fuel to heat them) baked
bread. The ability to produce high-quality bread helped people climb higher up the
social ladder.

In the Middle Ages, wheat bread was reserved for wealthy people. Dense, rich
cakes in exotic colors were only available to the highest echelons of society. Poor
people stuck with rye and black bread and, if they could afford it, meat pies.
15th – 17th Century Baking

The introduction of saffron and other expensive spices helped baking take off
in Britain in the 15th century. Sweetened dough buns, mincemeat pies, and
gingerbread all entered the scene at this point in the history of baking.

Economic growth and globalization in the 16th and 17th centuries led to more
decadent treats with butter, cream, and raisins. Baking became more accessible to
the average person at this time, so families started to bake cakes and biscuits
together. Late in the 17th century, the price of sugar went down, and refined flour
became available, bringing desserts to the forefront, including pastries, pies, and
iced cakes.
18th – 19th Century Baking

The Industrial Revolution marked a turning point for the accessibility of cake-
making in the average home—not only because of changes in taste and the
availability of ingredients, but because of evolution in technology.

As more women became employed in the 19th century, they had less time to
devote to elaborate food preparation.
Modern Baking

Today, baking plays an integral role in modern life. Whether you enjoy baking
from scratch or you like the convenience of purchasing premade food you can throw
in the oven, there’s no arguing that flour is one of the most important features of our
diet. It takes on countless forms, from traditional sugar cookies to easy frozen pizza
to homemade wheat rolls.
B. Basic kitchen tools, equipment and its function
Tools/Paraphernalia

These are the common used tools/paraphernalia

in the kitchen;

1. Measuring cups (for dry ingredients) kitchen

utensil used primarily to measure the volume of
liquid or bulk solid cooking ingredients

2. Measuring spoons are used to measure

smaller quantities of liquid and dry ingredients.
They are also standardized and come in different
 Tools/Paraphernalia

3. Strainer is used to remove dirt or lumps from

dry ingredients, also used to combine dry
ingredients and extract milk from desiccated
coconuts.

4. Serving Tong use to grab and transfer food

items, or meat and gives a better grip.

5. Can Opener use to open a food tin, preferably

with smooth operation, and comfortable grip,
 Tools/Paraphernalia

6. Cutting board a wooden or plastic board where

meat, fruits, and vegetable are cut.

7. Whisks are used for whipping eggs or batter, and for

blending gravies, sauces, and soups. The beaters
are made of looped steel piano wires which are
twisted together to form the handle.

8. Mixing bowl is a container or vessel for food mixing.

It comes in different sizes.
 Tools/Paraphernalia

9. Vegetable peeler is used to scrape vegetables, such

as carrots and potatoes, and to peel fruits. The best
ones are made of stainless steel with a sharp
double blade that swivels.

10. Pasta Spoon or Server is used to transfer a little or

much-cooked pasta to a waiting plate, without a
mess.

11. Grater is used to grate, shred, slice, and separate

Equipment

1. Electric Mixer- is an electrical kitchen equipment

used in mixing ingredients by beating, stirring, or
whipping.

2. Oven used for dry-heat cooking (like baking) that

may be fueled by Liquefied Petroleum Gas (LPG) or
electricity.
3. Refrigerator is an equipment with a low- temperature internal
atmosphere intended for storing semi-perishable foods like
eggs, fruits, vegetables, milk, butter, cheese, and leftovers.
 D. Classification of major and minor ingredients in baking

MAJOR INGREDIENTS

1. Wheat Flour

- Is the basic ingredient of batters and dough and

provides structure and body in baked products
because of its protein and starch content.

- White whole wheat flour is all grain wheat flour that

has been milled using white or albino wheat rather
than the traditional red wheat.
 3 MAIN KINDS OF WHEAT FLOUR:

1. Bread Flour or Strong or Hard Flour

Contains 12-14% protein (high gluten strength). It is utilized for

baked products such as bread rolls and other sweet yeast-raised
products.

2. All Purpose Flour or Family Flour or General Flour or Pastry Flour

It contains 10-11% protein ( medium gluten strength). It is used to

substitute for either cake or bread flour but requires kneading for bread
and less mixing in cakes in order to control gluten development.
 3 MAIN KINDS OF WHEAT FLOUR:

3. Cake Flour or Weak or Soft Flour

It contains 7-9% protein (weak gluten strength) and is used for

making cakes, pastries, cookies and other products like noodles. It

is identified by its sleek, velvety and smooth feel when rubbed

between fingers.
 D. Classification of major and minor ingredients in baking

2. Water

Liquids in baking maybe milk, fruit juices or just plain water. It is the
cheapest ingredient in baked products especially in the development
of dough because of its essential role in converting the flour protein
into gluten.
Other uses are:
• Controls consistency and temperature (warm or cool) of dough.
• Dissolve salts, suspends and distributes non-flour ingredients evenly in order for
complex enzymatic activation and chemical changes to take place.
• Wet and wells starch to render it more digestible.
 D. Classification of major and minor ingredients in baking

3. Milk

Is an excellent animal protein food. It is one of the best sources of riboflavin,

calcium and phosphoric acid and has a good supply of vitamins A and D. the
average composition percentage of milk is 86.6% water, 3.8% protein, 4.6% sugar,
4.3% fat and 7% minerals.
 D. Classification of major and minor ingredients in baking

4. Shortening

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 more tender.

Forms of Fats and Oils

1. Butter- An excellent source of fat. It contains in verifying degree. Vitamins A and D.
it is highly digestible.

2. Margarine- A substitute for butter in food value. The main difference between
margarine and butter is largely one of flavor. It is made of fat, milk, and water.
 D. Classification of major and minor ingredients in baking

3. Lard- Extracted by pigs fat. It referred to as almost pure fat and has no
other food value.

4. Cooking Fat- An alternative to lard. It contains only fats and oils. No

milk is added and no vitamins.

5. Edible Tallow- Obtained mainly from cattle fats. It is used

advantageously in certain type of “dry breads” and crackers with thick
bodies.

6. Vegetable Shortening- As a rule it is free from moisture. It is made

from deodorized oils, such as coconut, corn, wheat germs, soybean,
cotton seeds, etc.
C. Different ingredients needed in baking

5. Sugar

- Is sweet soluble, crystalline organic compound that belong to the carbohydrates

group of foods. They are the simplest digestible carbohydrates.

 C. Different ingredients needed in baking

Forms of Sugar:
1. Granulated Sugar or Table Sugar or Refined Sugar

- Is made from sugar cane or sugar beets syrup. It comes in white crystals and lend itself to
practically all uses.

2. Brown Sugar

- Is light medium or dark brown. It coarse sticky crystals locally known as muscavado.

3. Powdered Sugar or Confectioner’s Sugar

- Is obtained from granulated sugar by pulverizing. Cornstarch is added to prevent caking

 C. Different ingredients needed in baking

5. Eggs

- Are essential and costly ingredients of bakery products specifically in cakes and

rich sweet dough’s. They represent 50% or more of the cost of the ingredients

used in cake production.

 C. Different ingredients needed in baking

6. Leavening Agent
Yeast - A single celled plant that reproduces through budding which is capable of
transforming sugar to alcohol and carbon dioxide in a process known as
fermentation.

Baking Soda - Sodium Bicarbonate and is usually distributed as “Bicarbonate of

soda”. It liberates CO2 but in the process, a residue of washing soda is left in the
cake importing a dark color and pleasant taste to the cake.

Baking Powder - Produced by mixing soda and acid salt. A stabilizer (flour or
mixture) is added to the mixture to standardize it such that at least 12% CO2 is
released upon heating.
C. Different ingredients needed in baking

MINOR INGREDIENTS

1. Salt- Salt is a mineral composed primarily of sodium chloride

(NaCl). When used in food, especially in granulated form, it is
more formally called table salt.

2. Spices and Seeds- Aromatic vegetable products commercially

usually available in finely ground state. Spices contribute to the
taste and smell and help improve the quality of a product.
 C. Different ingredients needed in baking

3. Flavorings- Solutions for the ethyl alcohol or other solvent. The

base of these flavors are extracted essential oils of the fruit or bean
or an imitation of the same.

4. Cocoa and Chocolate- Widely used in production and finishing of

cakes, pastries, pies and cookies. They produce for variety and
supply body acid bulk to the cake mix or icing.