GROUP 4
Baking
Ingredients
Members:
Princess Ann M. Pojas
Jennyrose Posadas
Seah Prado
Jennifer Resorussion
Czarina Omandac
Learning Outcome
At the end of the lesson, the students should be able
to requirements
llustrate the different characteristics and functions
of the major baking ingredients;
Determine the importance of using the correct
ingredients in baking;
Select the ingredients carefully and intelligently; and
make-up appropriate adjustments in formulas when
substituting [Link]
Performance Standard
Measure and weigh ingredients according to recipe
requirements.
Information Sheet
FLOUR
It is a finely ground meal or powdery product obtained from milling
cereal grains, root crops, starch vegetables and other food.
In the Philippines, we have different kinds of flour. These include
wheat flour, rice flour, potato flour, cassava flour, soya flour, corn flour,
fish flour and several others.
Information Sheet
WHEAT FLOUR
It provides bulk and structure to the most of the baker's product. It is
unique among the different cereal flours because when it is mixed with
correct proportion of water, the protein will form elastic dough, which
is capable of trapping the gas, and will set to a spongy structure when
heated in the oven.
Types of Wheat Flour
1. Bread flour/ High-Glutten flour (BF)
It is best used for hard-crusted breads, pizza dough,
bagels, and for bread of different varieties. The
leavening agent used is yeast.
2. All purpose flour (APF)
The name suggests that it can be used for all purposes in home
cooking but not often found or used in bakeshops. It can be used
for pastries because it is slightly weaker than bread flour. The
leavening agent used is yeast or chemical leavening agent.
Types of Wheat Flour
3. Cake Flour (CF)
It is weak or low-gluten flour made from soft wheat. It has a
very soft, smooth texture and a pure white color. It is best used
for cakes, cookies, and other delicate baked goods or specialty
products that require low-gluten content. The leavening agents
used re chemical leavening agents such as baking 12/2023 and
baking soda.
Different types of sugar
1. Regular granulated sugar
Also called fine granulated or table sugar,
which is the most familiar, and the most
commonly used.
2. Very fine sugar / Caster sugar
Which is finer than the regular sugar and
best used for cakes and cookies
Different types of sugar
3. Confectioners / Powdered sugar
These sugar are ground to a fine
powder and mixed with a small
amount of starch to prevent caking.
4. Brown Sugar
It is a regular cane sugar that has not
been completely refined. It has a two to
four grades, which are generally available
in the market.
DIFFERENT KINDS OF LIQUID
SWEETENERS OR SYRUP
1. Molasses
It is a concentrated sugarcane juice. It is
the product that remains after. most of
the sugar is extracted from cane juice or
the liquid-by-product of sugar refining.
It retains moisture in baked goods. and,
therefore, prolongs freshness.
DIFFERENT KINDS OF LIQUID
SWEETENERS OR SYRUP
2. Corn syrup
It is a liquid sweetener made by
converting cornstarch into simpler
compounds through the use of enzymes.
It aids in retaining moisture and used in
some icings and candies.
DIFFERENT KINDS OF LIQUID
SWEETENERS OR SYRUP
3. Glucose syrup
It is similar to corn syrup which is
colorless and nearly tasteless though it is
thicker than corn syrup. It has the same
use of the corn syrup as moisture
retainer but more preferred because of
its purity. If it is unavailable, a corn
syrup is the best substitute.
DIFFERENT KINDS OF LIQUID
SWEETENERS OR SYRUP
4. Honey
Natural sugar syrup consisting largely of
the simple sugar glucose and fructose,
plus other compounds that give it its
flavor. It helps retain moisture in baked
goods. It is also used with baking soda as
a leavening because it contains acid.
DIFFERENT KINDS OF LIQUID
SWEETENERS OR SYRUP
5. Malt syrup
It is used primarily in yeast bread. It is
extracted from germinated barley or
wheat grains. It serves as food for the
yeast and adds flavor to the baked
goods. It enhances the elasticity of bread
dough and retains moisture on the
crumb.
DIFFERENT KINDS OF LIQUID
SWEETENERS OR SYRUP
6. Maple syrup. It is made from the sap
of sugar maple trees. The sap is collected
during the spring then boiled to
evaporate the water content on the sap
then yielding sweet brown syrup.
Sugar or sweetening agents
have the following purposes
in baking:
A. They add sweetness and flavor.
B. They create tenderness and fineness of texture, partly
by weakening the gluten structure.
C. They give crust color.
D. They increase keeping qualities by retaining moisture.
E. They act as creaming agents with fats and as foaming
agents with eggs
F. They provide food for yeast.
Fat
It is the general term for butter, lard, margarine, shortening and
oil. It is use to tenderize the product and soften the texture. It
also adds moisture and richness and gives flavor. It also assists
with leavening. Fat is also important to bakers because it
increases the keeping quality of the baked products.
Kinds of fat
1. Shortening. Any group of solid fats, usually white and tasteless, that is
especially formulated for baking. It is may be made from vegetable oils,
animal fats, or both.
2. Butter. Available salted and unsalted. More expensive than shortening
and harder to handle by bakers compared to shortenings because it is very
hard when cold and easily melts room temperature.
3. Clarified butter. Butter that has had its water and milk solid removed by
a process called clarification. A more stable and consistent product will be
achieved with its use.
Kinds of fat
4. Whipped butter. Made by incorporating air into the butter to increase its
volume and spreadability, but will shorten the shelf life. of the butter
because increases speed makes its flavor rancid (stale or pungent).
3. Margarine. Made from hydrogenated animal and vegetable fats, plus
flavoring ingredients, emulsifiers, coloring agents, and other ingredients.
4. Oil. These are liquid fats. The usefulness of these oil is mostly of greasing
of pans, deep- frying of doughnuts, and serving as a wash to some baked
rolls.
Kinds of fat
5. Lard. It is the rendered fat of hogs with of plastic quality
and highly valued for making flaky pie crusts, which is not
often used in bakeshop today because of the development
of modern shortenings.
thankyou for
listening!
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