BASIC BAKING
_______ Semester; SY _______-________
COURSE INFORMATION
1. Course Number : FSM 114
2. Course Title : Basic Baking
3. Pre-requisite :
4. Co-requisite :
5. Number of Units : 3 units
6. Contact Hours : 54 hours/18 weeks
Course Description : Fundamentals of baking including dough, quick breads, pies, cakes,
cookies, tarts and doughnuts. Instruction in flours, fillings and ingredients. Topics include
baking terminology, tools and equipment use, formula conversions, functions of
ingredients and the use of proper flours.
COURSE OUTLINE
Time Frame Topic/Task Desired Learning Teaching Studen
(by week) Outcomes (DLO) and t
Learning Assess
Activities ment
(TLAs)
Week 1 1A. Introduction to At the end of the lesson, the
baking. students should be able to;
1. Identification of A. Identify Tools
tools and Equipment in Equipments, weighs Lecture
a bakery and measurements,
reading and
2.Weights and
Measurements converting recipes,
and baking
3. Reading Recipes materials
4.Converting Recipes
5. Identification of
baking materials
PRELIM 1B. Introduction to At the end of the lesson, the
yeast, breads and rolls students should be able to;
1.Types of Flours 1. Discuss types of
Week 2 Flours, yeast, Perfor
2.Types of Yeast assembling mance
processes, mixing Interactive task &
3.Assembling methods, proofing Lecture Oral
Processes Recitat
process,
portioning/scaling ion
4.Mixing Methods
procedures,
planning (
5.Proofing Process
procedures, baking Applie
6.Portioning / Scaling procedures, and d to
Procedures finishing a process all)
7.Planning Procedures
8. Baking Procedures
9.Finishing a process
10. Student Laboratory-
loaf bread/rolls
11.Bread Faults and
their causes
Week 3-4 1C. Student Laboratory At the end of the lesson, the Lecture and
and production of students should be able to; Demonstratio
breads and rolls n
1. Apply shapes of
1.Shapes of rolls and rolls and variations,
their variations the usage of
condiments, spices
2.Usage of condiments, and herbs
spices, herbs 2. Prepare of sour
dough mixture
3.Preparation of sour 3. Identify quality
dough mixture standards and
production of
4.Identification of costing bread and
quality standards rolls
5.Costing rolls and
breads
Week 5 2A. Introduction of At the end of the lesson, the Lecture
quick breads students should be able to;
1.Muffins
1. Discuss and identify
2.Biscuits muffins, biscuits, coffee
and cake
3. Coffee Cake
4.Student Laboratory
for quick breads
5.Quality Standards for
quick breads
MIDTERM 2B.Student production At the end of the lesson, the Lecture and Discus
of breads, rolls and students should be able to; Demonstratio sion
Week 6 quick breads n and
1. Discuss dough Perfor
3A. Introduction to roll ,its mixing mance
in dough processes,
principles, chilling
1.Principles of mixing and rolling
procedures
2.Principles of 2. Prepare a Danish
Incorporation and Croissants
3.Chilling procedures
4.Rolling procedures
5.Preparation of Danish
and Croissants
Week 7-8 3B. Student Production At the end of the lesson, the Lecture
of roll in dough students should be able to;
1.Finishing procedures
1. Discuss finishing
2.Quality Standards procedures
Week 9 3C.Student production At the end of the lesson, the Lecture and
of rolling dough, breads students should be able to; Demonstratio
and rolls n
1. Discuss production
of rolling doughs,
breads and rolls
4A.Introduction to pies 2. Prepare a Pie
1.Preparation of Pie
Dough
2.Assembling and
mixing ingredients
3. Rolling Principles
4.Preparing Pie Fillings
5.Filling and Covering
of Pies
6.Baking Pies
7.Cooling Pies
8.Quality standards for
pies
9. Student laboratory
for pies
FINAL 4B. Students At the end of the lesson, Lecture
Production Pies the students should be able
Week 10 to;
4C.Introduction to
cookies 1. Discuss
introduction to
1.Manufacturing cookies
processes for dropped,
rolled and refrigerated
cookies
2.Panning and baking
procedures for cookies
3. Cooling Procedures
4.Quality Standards
5.Storage principles for
cookies
Week 11-12 5A. Introduction to At the end of the lesson, the Lecture
cakes students should be able to;
1.Assembling and 1. Discuss cakes, and
measurement of its mixing processes
ingredients 2. Apply icing cake
surface
2. Mixing Processes
3.Applying icing to
cake surface
4.Smoothig of icing
surface
5.Cooling Procedures
6.Student Laboratory
on cake construction
7. Quality Standards
cake
Prepared by:
Chrizel Ligue
BASIC BAKING
COURSE DESCRIPTION
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts and
doughnuts. Instruction in flours, fillings and ingredients. Topics include baking
terminology, tools and equipment use, formula conversions, functions of ingredients and
the use of proper flours.
To attain what is expected for this course, this course pack focuses on the discussion of the
following;
Chapter 1: Introduction to Baking
Chapter 2: Introduction to quick breads
Chapter 3: Introduction to roll dough
Chapter 4: Introduction to pies
Chapter 5: Introduction to cakes
To aid students' learning, you should look over all of the modules and answer honestly all of the
activities assigned to each module.
-------------TABLE OF CONTENTS----------
Chapter 1: Introduction to Baking
Chapter 2: Introduction to quick breads
Production of Breads, rolls and quick breads
Chapter 3: Introduction to roll and dough
Production of roll and dough
Chapter 4: Introduction to Pies
Production of Pies
Chapter 5: Introduction to cakes
Production of Cakes
LESSON 1
INTRODUCTION TO BAKING
Learning Outcomes
At the end of the lesson, the student should be able to:
A. Identify Tools Equipment, weighs and measurements, reading and converting
recipes, and baking materials
Baking, process of cooking by dry heat, especially in some kind of oven. It is probably
the oldest cooking method. Bakery products, which include bread, rolls, cookies,
pies, pastries, and muffins, are usually prepared from flour or meal derived from some
form of grain. Bread, already a common staple in prehistoric times, provides many
nutrients in the human diet.
History
The earliest processing of cereal grains probably involved parching or dry roasting of
collected grain seeds. Flavour, texture, and digestibility were later improved by cooking
whole or broken grains with water, forming gruel or porridge. It was a short step to the
baking of a layer of viscous gruel on a hot stone, producing primitive flat bread. More
sophisticated versions of flat bread include the Mexican tortilla, made of processed corn,
and the chapati of India, usually made of wheat.
Baking techniques improved with the development of an enclosed baking utensil and then
of ovens, making possible thicker baked cakes or loaves. The phenomenon
of fermentation, with the resultant lightening of the loaf structure and development of
appealing flavours, was probably first observed when doughs or gruels, held for several
hours before baking, exhibited spoilage caused by yeasts. Some of the effects of the
microbiologically induced changes were regarded as desirable, and a gradual acquisition
of control over the process led to traditional methods for making leavened bread loaves.
Early baked products were made of mixed seeds with a predominance of barley, but
wheat flour, because of its superior response to fermentation, eventually became the
preferred cereal among the various cultural groups sufficiently advanced in culinary
techniques to make leavened bread.
Brewing and baking were closely connected in early civilizations. Fermentation of a thick
gruel resulted in a dough suitable for baking; a thinner mash produced a kind of beer.
Both techniques required knowledge of the “mysteries” of fermentation and a supply of
grain. Increasing knowledge and experience taught the artisans in the baking and brewing
trades that barley was best suited to brewing, while wheat was best for baking.
By 2600 BCE the Egyptians, credited with the first intentional use of leavening, were
making bread by methods similar in principle to those of today. They maintained stocks
of sour dough, a crude culture of desirable fermentation organisms, and used portions of
this material to inoculate fresh doughs. With doughs made by mixing flour, water, salt,
and leaven, the Egyptian baking industry eventually developed more than 50 varieties of
bread, varying the shape and using such flavouring materials as poppyseed, sesame, and
camphor. Samples found in tombs are flatter and coarser than modern bread.
The Egyptians developed the first ovens. The earliest known examples are cylindrical
vessels made of baked Nile clay, tapered at the top to give a cone shape and divided inside
by a horizontal shelflike partition. The lower section is the firebox, the upper section is
the baking chamber. The pieces of dough were placed in the baking chamber through a
hole provided in the top.
In the first two or three centuries after the founding of Rome, baking remained a domestic
skill with few changes in equipment or processing methods. According to Pliny the Elder,
there were no bakers in Rome until the middle of the 2nd century BCE. As well-to-do
families increased, women wishing to avoid frequent and tedious bread making began
to patronize professional bakers, usually freed slaves. Loaves molded by hand into a
spheroidal shape, generally weighing about a pound, were baked in a beehive-shaped
oven fired by wood. Panis artopticius was a variety cooked on a spit, panis testuatis in an
earthen vessel.
Although Roman professional bakers introduced technological improvements, many
were of minor importance, and some were essentially reintroductions of earlier
developments. The first mechanical dough mixer, attributed to Marcus Virgilius
Euryasaces, a freed slave of Greek origin, consisted of a large stone basin in which wooden
paddles, powered by a horse or donkey walking in circles, kneaded the dough mixture of
flour, leaven, and water.
Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd
century CE, under the Flavians, they were organized into a “college” with work rules and
regulations prescribed by government officials. The trade eventually became obligatory
and hereditary, and the baker became a kind of civil servant with limited freedom of
action.
During the early Middle Ages, baking technology advances of preceding centuries
disappeared, and bakers reverted to mechanical devices used by the ancient Egyptians
and to more backward practices. But in the later Middle Ages the institution of guilds was
revived and expanded. Several years of apprenticeship were necessary before an applicant
was admitted to the guild; often an intermediate status as journeyman intervened
between apprenticeship and full membership (master). The rise of the bakers’ guilds
reflected significant advances in technique. A 13th-century French writer named 20
varieties of bread varying in shape, flavourings, preparation method, and quality of the
meal used. Guild regulations strictly governed size and quality. But outside the cities
bread was usually baked in the home. In medieval England rye was the main ingredient
of bread consumed by the poor; it was frequently diluted with meal made from other
cereals or leguminous seeds. Not until about 1865 did the cost of white bread in England
drop below brown bread.
At that time improvements in baking technology began to accelerate rapidly, owing to the
higher level of technology generally. Ingredients of greater purity and improved
functional qualities were developed, along with equipment reducing the need for
individual skill and eliminating hand manipulation of bread doughs. Automation of
mixing, transferring, shaping, fermentation, and baking processes began to replace batch
processing with continuous operations. The enrichment of bread and other bakery foods
with vitamins and minerals was a major accomplishment of the mid-20th-century baking
industry.
Ingredients
Flour, water, and leavening agents are the ingredients primarily responsible for the
characteristic appearance, texture, and flavour of most bakery products. Eggs, milk,
salt, shortening, and sugar are effective in modifying these qualities, and various minor
ingredients may also be used.
Flour
Wheat flour is unique among cereal flours in that, when mixed with water in the correct
proportions, its protein component forms an elastic network capable of holding gas and
developing a firm spongy structure when baked. The proteinaceous substances
contributing these properties are known collectively as gluten. The suitability of a flour
for a given purpose is determined by the type and amount of its gluten content. Those
characteristics are controlled by the genetic constitution and growing conditions of the
wheat from which the flour was milled, as well as the milling treatment applied.
Low-protein, soft-wheat flour is appropriate for cakes, pie crusts, cookies (sweet biscuits),
and other products not requiring great expansion and elastic structure. High-protein,
hard-wheat flour is adapted to bread, hard rolls, soda crackers, and Danish pastry, all
requiring elastic dough and often expanded to low densities by the leavening action.
Leavening agents
Pie doughs and similar products are usually unleavened, but most bakery products are
leavened, or aerated, by gas bubbles developed naturally or folded in. Leavening may
result from yeast or bacterial fermentation, from chemical reactions, or from the
distribution in the batter of atmospheric or injected gases.
Yeast
All commercial breads, except salt-rising types and some rye bread, are leavened
with bakers’ yeast, composed of living cells of the yeast strain Saccharomyces cerevisiae.
A typical yeast addition level might be 2 percent of the dough weight. Bakeries receive
yeast in the form of compressed cakes containing about 70 percent water or as dry
granules containing about 8 percent water. Dry yeast, more resistant to storage
deterioration than compressed yeast, requires rehydration before it is added to the other
ingredients. “Cream” yeast, a commercial variety of bakers’ yeast made into a fluid by the
addition of extra water, is more convenient to dispense and mix than compressed yeast,
but it also has a shorter storage life and requires additional equipment for handling.
Bakers’ yeast performs its leavening function by fermenting such sugars as glucose,
fructose, maltose, and sucrose. It cannot use lactose, the predominant sugar of milk, or
certain other carbohydrates. The principal products of fermentation are carbon dioxide,
the leavening agent, and ethanol, an important component of the aroma of freshly baked
bread. Other yeast activity products also flavour the baked product and change the
dough’s physical properties.
The rate at which gas is evolved by yeast during the various stages of dough preparation
is important to the success of bread manufacture. Gas production is partially governed by
the rate at which fermentable carbohydrates become available to the yeast. The sugars
naturally present in the flour and the initial stock of added sugar are rapidly exhausted. A
relatively quiescent period follows, during which the yeast cells become adapted to the
use of maltose, a sugar constantly being produced in the dough by the action of
diastatic enzymes on starch. The rate of yeast activity is also governed by temperature and
osmotic pressure, the latter primarily a function of the water content and salt
concentration.
Baking soda
Layer cakes, cookies (sweet biscuits), biscuits, and many other bakery products are
leavened by carbon dioxide from added sodium bicarbonate (baking soda). Added
without offsetting amounts of an acidic substance, sodium bicarbonate tends to make
dough alkaline, causing flavour deterioration and discoloration and slowing carbon
dioxide release. Addition of an acid-reacting substance promotes vigorous gas evolution
and maintains dough acidity within a favourable range.
Carbon dioxide produced from sodium bicarbonate is initially in dissolved or combined
form. The rate of gas release affects the size of the bubbles produced in the dough,
consequently influencing the grain, volume, and texture of the finished product. Much
research has been devoted to the development of leavening acids capable of maintaining
the rate of gas release within the desired range. Acids such as acetic, from vinegar, or
lactic, from sour milk, usually act too quickly; satisfactory compounds include cream of
tartar (potassium acid tartrate), sodium aluminum sulfate (alum), sodium acid
pyrophosphate, and various forms of calcium phosphate.
Baking powder
Instead of adding soda and leavening acids separately, most commercial bakeries and
domestic bakers use baking powder, a mixture of soda and acids in appropriate amounts
and with such added diluents as starch, simplifying measuring and improving stability.
The end products of baking-powder reaction are carbon dioxide and some blandly
flavoured harmless salts. All baking powders meeting basic standards have virtually
identical amounts of available carbon dioxide, differing only in reaction time. Most
commercial baking powders are of the double-acting type, giving off a small amount of
available carbon dioxide during the mixing and makeup stages, then remaining relatively
inert until baking raises the batter temperature. This type of action eliminates excessive
loss of leavening gas, which may occur in batter left in an unbaked condition for long
periods.
Entrapped air and vapour
Angel food cakes, sponge cakes, and similar products are customarily prepared without
either yeast or chemical leaveners. Instead, they are leavened by air entrapped in the
product through vigorous beating. This method requires a readily foaming ingredient
capable of retaining the air bubbles, such as egg whites. To produce a cake of fine and
uniform internal structure, the pockets of air folded in during beating are rapidly
subdivided into small bubbles with such mixing utensils as wire whips, or whisks.
The vaporization of volatile fluids (e.g., ethanol) under the influence of oven heat can have
a leavening effect. Water-vapour pressure, too low to be significant at normal
temperatures, exerts substantial pressure on the interior walls of bubbles already formed
by other means as the interior of the loaf or cake approaches the boiling point. The
expansion of such puff pastry as used for napoleons (rich desserts of puff pastry layers
and whipped cream or custard) and vol-au-vents (puff pastry shells filled with meat, fowl,
fish, or other mixtures) is entirely due to water-vapour pressure.
LEARNING ACTIVITY
Draw each tools and equipments of Baking
