Chapter 8

Basic Baking (Bread and Pastry)

Learning Outcomes: Bread making existed in the olden times though
it is not clear when this really began. The
1. Trace the history of baking earliest Biblical record in bread making was
2. Discuss the majoy ingredients needed in during the time of Abraham (Genesis 14:8)
baking according to their classification and more than 2000 BC. After several years, it was
function known that the first reference to baking as a
profession occurred during the time of Joseph
3. Identify basic tools and equipment and how when the Egyptian Pharaoh jailed and later on
to maintain these hanged his chief baker for offending him
(Genesis 40:1). The chief baker was apparently
4. Explain basic principles in baking
considered a high official position in the
5. Measure and weigh ingredients household of Pharaoh.

6. Follow safety and sanitation in baking The production of the large quantity of breads
is said to have started in ancient Rome where
pastry cooking was a recognized occupation
(Gisslen, 2001) and the pastry cooks can
Introduction
become members of the formal organization or
Baking is a cooking method using dry heat professional bakers called a pastillarium .
(Merriam-Webster, 2013). This method is
applicable to cooking different kinds of food
products such as fruits, or meat dishes. This Lesson 1:
Chapter will discuss the basics in baking breads,
cakes and pastries.

Man's innovation in preparing and cooking Classsification of Major Ingredients in Baking

grains gave way to the discovery in baking.
Seeds of cereal grasses such as wheat and rice
are examples of grains. In the early days, rice Learning Outcome:
and other cereals are pounded and ground and
flour is the product. Flour is the basic ingredient Classify the major ingredients needed in baking
of baked products. Baking bread could have and their functions
started when man learned to pound or mash
grains and with the addition of water, a paste is
produced. When the paste is spread on a hot Introduction
stone near a fire, flat bread is produced
(Gisslen, 2001). Yeast, which gives rise to baked Baked products are essentially made from the
products was then discovered and other same ingredients such as flour, fats, sugar, eggs,
ingredients; new tools and equipment were also water or milk, and leavening agent. As a future
invented which resulted in the several varieties baker, it is important that you should familiarize
of bread and other baked products we have yourself with the different ingredients needed
today in the market. in baking.
1. Flour - This provides the structure of the Pastry Flour -This is used for pie crust, dough,
product that is why it is considered as the muffins, some biscuits as well as pastries.
primary ingredient. Wheat grain produces the
kind of flour commonly used in baking. It is the Semolina - This is a more coarsely-ground
only flour that contains enough gluten-forming durum wheat flour, commonly used in pasta
protein to provide the essential characteristics making.
of baked goods. Some of the varieties of flour Whole Wheat Flour - This is hard wheat flour
are made from rye, rice, corn, millet, barley, milled from the entire wheat kernel, including
oats. They produce distinctive flavors and the bran and germ, due to the high content of
textures of baked goods. lipids (fats) in germ. This kind of flour can easily
Types of flour according to the Culinary become rancid, Its protein content ranges 14 to
Institute of America (de los Reyes and Anero, 16 percent.
2016)

Bread Flour - This is hard wheat flour and also 2. Liquids Moistness and texture of the baked
known as patent flour. This is used for breads products are attributed to liquids. This is
and soft rolls. Its protein content ranges from important in hydrating protein, starch, and
11 to 13 percent. leavening agents. The baked product is also
All-purpose Flour -This is a mixture of hard and leavened by liquid because it turns to steam
soft wheat flours milled from the endosperm of and expands during the baking process.
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 Kinds of liquid ingredients:
good for baking cakes and cookies.
a. 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
Clear Flour - This is hard wheat flour, which has 60% of water content has been removed. When
a color darker than bread, or high-gluten flour used in baking, this can be diluted with equal
and is commonly used in rye breads. Its protein amount of water.
content ranges from 13 to 15 percent.
b. Juice - Fresh fruit juices are usually used in
Durum Flour - This is made from the baking. These add flavor and color and is best
endosperm of the durum wheat kernel. It is used in recipes with baking soda as leavening
hard wheat flour used in bread making with agent.
protein content ranges from 12 to 14 percent.
c. Water- is considered a universal solvent and
High-gluten Flour-This is milled from the entire has the following attributes; 1) gluten forms in
endosperm and used for bagels and hard rolls. the form of water; 2) it serves as a solvent and
Its protein content is typically 13 to 14 percent. as dispersing agent for salt, yeast, and sugar; 3)
it is necessary for the yeast fermentation and 4. Sugar-This is also known as sweetener.
reproduction; 4) it is responsible for the Sweeteners have different forms from powder
consistency of bread dough; and 5) the to crystal to syrups. They come in different
temperature of the water can be varied in order degrees of sweetness.
to obtain dough of the correct texture.
According to Gail Sokol as cited by de los Reyes
and Anero, 2016, sugar has many uses in baking
besides from acting as a sweetener. These are:
3. Fat— This can be in liquid or solid form. This
comes from animals or vegetables. In general, 1. provides tenderness to the baked goods;
fats help to tenderize the product and soften
the structure, add moistness and richness, 2. gives color to baked goods during
increase keeping quality, add flavor, assist in caramelization process;
leavening when used as creaming agents
(Gisslen, 2001).
3. absorbs moisture from the air to provide
Kinds of fat: moistness;
a. Butter-This can be salted or unsalted and 4. aids fats in absorbing air during the creaming
made out of fatty milk protein. Its flavor and process;
melting quality are good attributes for pastries
and cakes. To maintain its good quality, butter 5. stabilizes meringue and whipped cream;
must be wrapped and kept in the refrigerator
6. provides yeast with food to encourage
because it melts at room temperature.
fermentation;
b. Margarine -This is made from several
7. caramelizes and recrystallizes to create
hydrogenated vegetables or animal fats, with
confections, frostings, and sauces; and
flavoring emulsifiers, coloring agents and other
ingredients. 8. when mixed with water, it prevents water
from freezing into a solid state.
c. Oll-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 Kinds of Sugar
much which may affect the cake product.
a. Granulated or refined cane sugar— The
d. Lard - This comes from the side part of the regular white sugar also known as table sugar.
hoq but it is rarely used nowadays. There are different kinds as to their granules.
The caster sugar which is finer in granules than
e. Shortening-This is group of solid fats the regular white sugar.
especially formulated for baking, is usually
white in color and is tasteless. Flaky products b. Confectioner or powdered sugar - This is a
like pie crusts and biscuits use this kind of fat. 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, two stages: first, during mixing; second, it
toppings, cream fillings, and dusting. completes the reaction with the addition of
heat during baking.
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 6. Eggs— Egg performs many functions in the
glucose. It has low content of molasses and the production of baked products. The best kind of
natural fibers of the sugar cane. 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.
5. Leavening agents - This is the ingredient in
baking that makes the baked product rise. It is Some of the functions of eggs in baking:
responsible for the production and
incorporation of gases during the baking a. Protein in egg contributes to structure of the
process. Leavening agents are of different baked product.
types. b. It serves as emulsifier. It contributes to
volume and texture.

Types of leavening agents: c. It is a leavening agent. When egg whites are

beaten, air is trapped in the foam bubbles and
a. Yeast-This comes in two types; 1) active dry expand during baking.
yeast or instant yeast-which has coarse oblong
granules; 2) instant yeast or rapid-rise yeast has d. It gives moisture to the baked product due to
smaller granules and dissolves faster. This is the quantity of water in eggs.
used for breads due to its gluten-formation and e. Eggs give flavor, color, texture, and
stabilization characteristics in the fermentation nutritional value.
process of yeast.

b. Baking soda-This is also known as sodium

bicarbonate. It is fine white powder and has a 7. Salt and other flavorings —The color and
slightly salty and alkaline taste. Baking soda is sweetness of other ingredients is enhanced
good for baking muffins, cakes, cookies, and with the use of salt. Salt slows down yeast
pastries due to its fast action of chemical fermentation and strengthens gluten structure
leavenirs. making it more stretchable (Lauterbach and
Albrecht, 1994). Other flavorings used in baking
c. Baking powder - This is a mixture of baking include vanilla, spices(cinnamon, nutmeg,
soda plus an acid to react with it, and starch to ginger) and flavor extracts which are available in
prevent lumping. Baking powder is available in the market.
two types; 1) single-acting baking powder which
requires only moisture to release gas, 2)
double-acting baking powder releases gas in