Basic Baking - Ingredients, Tools & Techniques PDF

BASIC BAKING LEARNING OUTCOME BASIC BAKING S HISTORY OF BAKING MAJOR INGREDIENTS IN BAKING ACCORDING TO CLASSIFICATION AND FUNCTION BASIC TOOLS AND EQUIPMENT BASIC PRINCIPLES IN BAKING 2 ...

BASIC BAKING LEARNING OUTCOME BASIC BAKING S HISTORY OF BAKING MAJOR INGREDIENTS IN BAKING ACCORDING TO CLASSIFICATION AND FUNCTION BASIC TOOLS AND EQUIPMENT BASIC PRINCIPLES IN BAKING 2  BASIC BAKING BAKING a cooking method using dry heat (Merriam-Webster, 2013).This method is applicable to cooking different kinds of food products such as fruits, or meat dishes. This Chapter will discuss the basics in baking breads, cakes and pastries. 3  CLASSIFICATIO N OF MAJOR INGREDIENTS IN BAKING 4 PRESENTATION TILE  FLOUR This provides the structure of the product that is why it is considered as the primary ingredient. Wheat grain produces the kind of flour commonly used in baking. It is the only flour that contains enough gluten-forming protein to provide the essential characteristics of baked goods. Some of the varieties of flour are made from rye, rice, corn, millet, barley, oats. They produced distinctive flavors and textures of baked goods. 5  TYPES OF FLOUR Bread Flour - This is hard wheat flour and also known as patent flour. This is used for breads and soft rolls. Its protein content ranges from 11 to 13 percent. All-purpose Flour —This is a mixture of hard and soft wheat flours milled from the endosperm of the wheat kernel. The protein content in this flour can range from 8 to 12 percent. Cake Flour —This is soft wheat flour with protein content ranging from 6 to 9 percent. This is good for baking cakes and cookies. Clear Flour — This is hard wheat flour, which has a color darker than bread, or high-gluten flour and is commonly used in rye breads. Its protein content ranges from 13 to15 percent. Durum Flour — This is made from the endosperm of the durum wheat kernel. It is hard wheat flour used in breadmaking with protein content ranges from 12 to 14 percent. High-gluten Flour—This is milled from the entire endosperm and used for bagels and hard rolls. Its protein content istypically 13 to 14 percent. Pastry Flour —This is used for pie crust, dough, muffins, some biscuits as well as pastries. Semolina — This is a more coarsely-ground durum wheat flour, commonly used in pasta making. Whole Wheat Flour — This is hard wheat flour milled from the entire wheat kernel, including the bran and germ, due to the high content of lipids (fats) in germ. This kind of flour can easily become rancid. Its protein content ranges 14 AO =16 percent. 6  LIQUIDS Moistness and texture of the baked products are attributed to liquids. This is important in hydrating protein, starch, and leavening agents. The baked product is also leavened by liquid -because it turns to steam and expands during the baking process. KINDS OF LIQUID INGREDIENTS Milk and creams — The most common milk referred to in most recipes is the fresh whole milk. Evaporated milk is the kind of milk where 60% of water content has been removed. When used in baking, this can be diluted with equal amount of water. Juice — Fresh fruit juices are usually used in baking. These add flavor and color and is best used in recipes with baking soda as leavening agent. Water — is considered a universal solvent and has the following attributes; 1) gluten forms in the form of water; 2) it serves as a solvent and as dispersing agent for salt, yeast, »and sugar; 3) it is necessary for the yeast fermentation and reproduction; 4) it is responsible for the consistency of bread-dough; and 5) the temperature of the water can be varied in order to obtain dough of the correct texture. FAT This can be in liquid or solid form. This comes from animals or vegetables. In general, fats help to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents (Gisslen, 2001). KINDS OF FAT: a. Butter —This can be salted or unsalted and made out of fatty milk protein. Its flavor and melting quality are good attributes for pastries and cakes. To maintain its good quality, butter must be wrapped and kept in the refrigerator because it melts at room temperature. b. Margarine — This is made from several hydrogenated vegetables or animal fats, with flavoring emulsifiers, coloring agents and other ingredients. c. Oil — This is a liquid fat which comes from vegetables, nut or seed sources. This is not commonly used in cakes as it| spreads to the mixture too thoroughly and can shorten too much which may affect the cake product. d. Lard — This comes from the side part of the hog but it is rarely used nowadays. e. Shortening — This is group of solid fats especially formulated for baking, is usually white in color and is tasteless. Flaky products like pie crusts and biscuits use this kind of fat.  This is also known as sweetener. Sweeteners have different forms from powder to crystal to syrups. They come in different degrees of sweetness. 1. provides tenderness 2. gives color to baked goods during caramelization process; 3. absorbs moisture from the air to provide moistness; SUGAR 4. aids fats in absorbing air 5. stabilizes meringue and whipped cream; 6. provides yeast with food to encourage fermentation; 7. caramelizes and recrystallizes to create confections, frostings, and sauces; and 8. it prevents water from freezing into a solid state.  a. Granulated or refined cane sugar — The regular white sugar also known as table sugar. There are different kinds as to their granules. KINDS The caster sugar which is finer in granules than the regular white sugar. b. Confectioner or powdered sugar — This is OF a kind of sugar ground to a fine powder mixed with a small amount of starch. This is also called as icing sugar. This is used in icing cake, toppings, cream fillings, and dusting. SUGAR c. Brown sugar — This comes in raw brown, light brown, and medium brown color. It is said that the darker color has more impurities. Brown sugar contains small amount of fructose and glucose. It has low content of molasses and the natural fibers of the sugar cane. LEAVENING AGENTS This is the ingredient in baking that makes the baked product rise. It is responsible for the production and incorporation of gases during the baking process. Leavening agents are of different types.  TYPES OF LEAVENING AGENTS a. Yeast —This comes in two types; 1) active dry yeast or instant yeast-which has coarse oblong granules; 2)instant yeast or rapid-rise yeast has smaller granules and dissolves faster. This is used for breads due to its gluten-formation and stabilization characteristics in the fermentation process. b. Baking soda — This is also known as sodium bicarbonate. It is fine white powder and has a slightly salty and alkaline taste. Baking soda is good for baking- muffins, cakes, cookies, and pastries due to its fast action of chemical leavenirs. c. Baking powder — This is a mixture of baking soda plus an acid to react with it, and starch to prevent lumping. Baking powder is available in two types; 1) single-acting baking powder which requires only moisture to release gas, 2) double-acting baking powder releases gas in two stages: first, during mixing; second, it completes the reaction with the addition of heat during baking. EGGS Egg performs many functions in the production of baked products. The best kind of egg in baking is the fresh-white chicken egg. Large and fresh white eggs are the best for baking. They should be clean, fresh, free from bad odors and taste. Some of the functions of eggs in baking a. Protein in egg contributes to structure of the baked product. b. It serves as emulsifier. It contributes to volume and texture. c. It is a leavening agent. When egg whites are beaten, air is trapped in the foam bubbles and expand during baking. d. It gives moisture to the baked product due to the quantity of water in eggs. e. Eggs give flavor, color, texture, and nutritional value. SALT AND OTHER FLAVORINGS The color and sweetness of other ingredients is enhanced with the use of salt. Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable (Lauterbach and Albrecht, 1994). Other flavorings used in baking include vanilla, spices(cinnamon, nutmeg, ginger ) and :flavor extracts which are available in the market. TOOLS AND EQUIPMENT IN BAKING  There are many kinds of tools and equipment needed in baking. Being fully equipped with the right tools and equipment in the kitchen, makes the baking process easier. Whether you are a skillful baker or just new in baking, it is important that you identify the different tools and equipment for successful baking. Using them appropriately will result to accuracy of the output of the finished baking. Each tool and kitchen utensil plays an important role in the baking process.  A graduated cup — It has different 1. Measuring cups — These are measurement marked on each side , such as 1, 3/4, 2/3, 1/2,1/3, 1/4, and 1/8. This is used for measuring dry and liquid used for measuring dry ingredients. ingredients. Two types of A measuring glass — This is made of measuring cups : transparent glass or plastic used for measuring liquid ingredients. 2. Measuring spoon — These are used in measuring small quantities of ingredients; consist of a set of spoons with different sizes. 20 3. Flour sifter — This is used for sifting flour. 4. Mixing Bowls — These are used for mixing ingredients. They come in different sizes and has sloping sides. 5. Spatula — This is used in various ways. Small spatula which is 5 to 6 inches is used to remove muffins and molded cookies from baking pan. Large spatula is used in spreading icing or frosting over the cake. 6. Rubber scraper — This is for removing bits of -4 food on the sides of the bowl. 7. Weighing scale - This is used to measure ingredients to get the accurate measurement 8. Utility tray — This is used to hold ingredientsor utensils. 9. Wire wisk — This is used to beat or whip egg whites orcream. 10.Baking wares — These are the containers for the batter used during the baking process. They come in different shapes and sizes and available in the market. Types of baking wares: a. Tube center pan —A round-deep pan with hollow at the center and which is removable. This is used for baking chiffon cake. b. Muffin pan — A cup-formed pan with a dozen holes used for muffins and cup cakes. c. Jelly roll pan — A shallow rectangular pan used for baking thin cakes for rolls. d. Loaf pan — A smaller rectangular-shaped pan used for baking loaf bread. 24 11.Pastry bag — A funnel-shaped container used for icing or whipped cream 12.Pastry brush — This is used to grease pans or surface of pastries. 13.Cutting tools — These include knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking. 14.Kitchen Shears — These are used for various cutting procedures. 15.Grater — This is used to grate cheese, chocolate, fresh fruits and other ingredients that need the process of grating. 16.Timer —This is used to time the baking process, the rising of yeast and other purposes which.necessitate time. This Photo by Unknown Author is licensed under CC BY-SA-NC 17.Ovens are very essential to bakeshops for producing the bakery products. The concept of baking is done through the use of oven. Kinds of ovens used in baking: 1. Deck Oven - This is also called Stack Oven because several may be stacked on top of one another. When baking breads, these are placed directly on the floor of the oven and not in baking pans. 2. Rack oven — This is a large oven which you can use; the entire racks are full of sheet pans where you can bake at onetime. 3. Mechanical oven — This is the kind of oven where baked product is motion due to its revolving mechanism~ similar to a Ferris wheel. This mechanical action eliminates uneven baking because of the rotation throughout the oven. This is common in big bakeshop operation due to its big size. 4. Convection oven — This is a kind of oven which. contains fans that circulate the air and distribute the heat rapidly throughout.  Basic Principles in Baking The following baking principles are given to guide bakers in producing quality baked products. Measure accurately. All ingredients needed should be measured accurately. The measurement called for in every recipe when in correct proportion work well together and produce the best results. Exact quantity of ingredients is also necessary to bring about the desired reactions and changes in the baking process.  Basic Principles in Baking The following baking principles are given to guide bakers in producing quality baked products. Use the exact ingredients as specified. Every ingredient in the recipe has specific characteristics which works best with other ingredients in the recipe. When a baker changes an ingredient in a recipe, the baked product may not yield the expected quality.  Basic Principles in Baking The following baking principles are given to guide bakers in producing quality baked products. Follow correct mixing methods and baking procedures. The appropriate mixing methods and procedures suggested in the recipe are of utmost importance in baking. Poor quality product will be obtained if proper mixing method and the correct procedures are not followed. In all recipes, baking procedures are specified. The appropriate pan for baking, the baking temperature, the length of time for baking must be followed correctly. Changes in the temperature and baking time would change the quality of the product. MEASURING INGREDIENTS CORRECTLY Rice and flour. Using a spoon or similar tool, fill the cup overflowing, level-off with a spatula or with a straight edge of a knife. Do not dip the cup into the flour. Sifted flour. Before measuring flour, sift first, especially in cake recipes. Spoon into the cup overflowing and level-off with spatula. Refined sugar. Sugar needs to be sifted first before measuring to take out lumps. Spoon into the measuring cup and level-off with spatula. Remember not to tap or pack refined sugar down. Brown sugar. The sugar is packed into cup enough to hold its shape. Level-off with spatula and turn out from the cup. 32 MEASURING INGREDIENTS CORRECTLY Salt, pepper, leavening agent. Level the measuring spoon with a straight edge of a knife or spatula. Liquid ingredients. Place the graduated glass or plastic measuring cup on a flat level surface and hold it firmly. Pour into it the desired amount of liquid ingredient. View the liquid at eye level by leaning over. Do not pick up the cup to bring it to your eye level. Timers/Thermometers, scales and other measuring devices checked and calibrated according to manufacturer's manual before use. Standardized measuring tools and equipment should be used in measuring ingredients by volume. In measuring dry ingredients, do not shake the cup to level-off the ingredients. 33 SAFETY AND SANITATION IN BAKING Maintain personal hygiene. Keep and maintain the cleanliness in handling food. Keep and maintain the cleanliness of the laboratory equipment. Keep and maintain the cleanliness of the working area and laboratory. 34 9/3/20XX PRESENTATION TITLE 36