515494007 chapter-8-basic-baking
- 1. Chapter 8 Basic Baking (Bread and Pastry) Learning Outcomes: 1. Trace the history of baking 2. Discuss the majoy ingredient needed in baking according to their classification and function 3. Identify basic tools and equipment and how to maintain these 4. Explain basic principles in baking 5. Measure and weigh ingredients 6. Follow safety and sanitation in baking Introduction Baking is a cooking method using dry heat (Merriam-Webster, 2013). This methods is applicable to cooking different kinds of food produc ts such as fruits, or meat dishes. This Chapter will discuss the basics in the baking breads cakes and pastries. Man’s innovation in preparing and cooking 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 and other cereals are pounded and ground and flour is the product. Flour is the basic ingredient of baked products. Baking bread could have 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 stone near a fire, flat bread is produced (Gisslen, 2001). Yeast, which gives rise to baked products was the discovered and other ingredients; new tools and equipment were also, invented which resulted in the several varieties of bread and other baked products we have today in the market. Bread making existed in the olden times though it is not clear when this really began. The earliest Biblical record in bread making was during the time of Abraham (Genesis 14:8) more than 2000 BC. After several years, it was known that the first reference to baking as a profession occurred during the time of joseph when the Egyptian pharaoh jailed and later on hanged his chief baker for offending him (Genesis 40:1). The chief baker was apparently considered a high official position in the household of Pharaoh. 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 become members of the formal organization or professional bakers called a pastillarium.
- 2. Lesson 1: Classification of Major Ingredients in Baking Learning outcome: Classify the major ingredients needed in baking and their functions Introduction Baked products are essentially made from the same ingredients such as flour, fat, sugar, eggs, water or milk, and leavening agent. As a future baker, it is important that you should familiarize yourself with the different ingredients needed in baking. 1. Flour – this provides the structure of the product that is why it is considered as the primary ingredient. Wheat grin 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 produce distinctive flavors and textures of baked goods. Types of flour according to the Culinary institute of America (de los Reyes and Anero, 2016) 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 rage from 13 to 15 percent. Durum Flour – This is made from the endosperm of the durum wheat kernel. It is hard wheat flour used in bread making with 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 is typically 13 to 14 percent. Pastry Flour – This is used for pies crush, dough, muffins, some biscuits as well as pastries. Semolina – This is 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 became rancid. Its protein content ranges 14 to 16 percent. 2. Liquids – Moistness and texture of the baked products are attributed to liquids, this is important 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: 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 60% of water content has been removed. When used in baking, this can be diluted with equal amount of water.
- 3. b. 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. c. 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 temperature of the water can be varied in order to obtain dough of the correct texture. 3. Fat – This can be in liquid or solid from. 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 flavorings 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. 4. Sugar – This is also known as sweetener. Sweeteners have different forms from powder to crystal to syrups. They come in different degrees of sweetness. 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: 1) Provides tenderness to the baked goods; 2) Gives color to baked goods during caramelization process; 3) Absorbs moisture from the air to provide moistness; 4) Aids fats in absorbing air during the creaming process; 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) When mixed with water, it prevents water from freezing into a solid state. Kind of sugar a. Granulated or refined cane sugar – The regular while sugar also known as tables sugar. There are different kinds as to their granules. The caster sugar which is finer in granules than the regular white sugar. b. Confectioner or powder sugar – This is a kind of sugar ground to a fine powder mixed with a small amount of starch. This is used in icing cake, toppings, cream fillings, and dusting.
- 4. 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. 5. Leavening agents – This is 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 leaving agents; a. Yeast – This come in two types; 1) active dry yeast or 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 of yeast. 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 reach 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. 6. 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 and white egg in baking is 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 leavening agent. When egg whites are beaten, air is trapped in the foam bubbles and expands 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. 7. Salt and other flavorings – The color and sweetness of other ingredients is enhanced with the used of salt. Salt slows down yeast fermentation and strengthens gluten structure making in more stretchable (Lauterbach and Albercht, 1994). Other flavourings used in baking include vanilla, spices (cinnamon, nutmeg, ginger) and flavor extracts which are available in the market.
- 5. Lesson 2: Tools and Equipment in Baking Learning Outcomes: 1. Identify tools and equipment in baking 2. Demonstrate correct ways to maintains tools and equipment in baking Introduction In this Chapter you are expected to learn the different tools and equipment in baking and maintain the same. Tools and Equipment in Baking There are many kinds of tools and equipment needed in baking. Being fully equipped with the rights tools and equipment in the kitchen makes the baking process easier. Whether you are a skilful baker or just new in baking, it is important that you identify the different tools and equipment 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. 1. Measuring cups – these are used for measuring dry and liquid ingredients. Two types of measuring cups A graduated cup – It has different measurement market on each side such as 1, ¾, 2/3, ½, 1/3, ¼, and 1/8. This is used for measuring dry ingredients. A measuring glass – This is made of 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. 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
- 6. 5. Spatula – This is used in various ways. Small spatula which is 5 to 6 inches is used to remove muffins and molded cookie from baking pan. Large spatula is used in spreading icing or frosting over the cake. 6. Rubber scraper – this is removing bits of food on the sides of the bowl. 7. Weighting scale – This is used to measure ingredients to get the accurate measurements. 8. Utility tray – This is used to hold ingredients or utensils. 9. Wire Wisk – This is used to beat or whip egg whites or cream. 10. Rotary egg beater – This is used beating egg or whipping cream 11. 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.
- 7. 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. 12. Pastry bag – A funnel- shaped container used for icing or whipped cream 13. Pastry brush – This is used to grease pans or surface of pastries. 14. Cutting tools – This include knife and chopping board that are to cut glazed fruit, nuts, or other ingredients in baking. 15. Kitchen shears – These are used for various cutting procedures. 16. Grater – This is used to grate cheese, chocolate, fresh fruits and other ingredients that need the process of grating. 17. Timer – This is used to time the baking process, the rising of yeast and other purpose which necessitate time. Ovens Ovens are very essential to bakeshops for producing the bakery products. The concept of baking is done through the use of oven.
- 8. 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 in baking pans. 2. Rack oven – This is large oven which you can use; the entire racks are full of sheet pans where you can bake at one time. 3. Mechanical oven – This is the kind of oven where baked product is in 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 sizes. 4. Convection oven – This is kind of oven which contains fans that circulate the air and distribute the heat rapidly throughout. In order to be a successful baker, understanding the baking process is necessary. Producing the quality baked products involves several basic principles that must be followed. In baking, the baker needs the recipe which lists all the needed ingredients with exact quantities and the procedures for preparation and the temperature and time for baking.
- 9. Lesson 3: Basic Principle in Baking Learning Outcomes: 1. Explain the basic principles in baking 2. Measure ingredients correctly Introduction Basic principles in baking The following baking principles are given to guide bakers in producing quality baked products. 1. 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. For example, salt slows down yeast fermentation, and when the amount of salt is less than what is required in the recipe, the dough will rise too quickly. Such will affect the shape and flavor of the bread (Lauterbach and Albercht, 1994). 2. 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. For example, bread flour and all-purpose flour have different characteristics as learned in the previous lesson. So when the all-purpose flour in the recipe for muffin is to replace with bread flour, the muffin will have a soft and light product as expected (Lauterbach and Albrecht, 1994). 3. 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 Measuring ingredients correctly, as we have learned, is very important to obtain the best result of the baked product. Different people may use exactly the same recipe, but the baked product may turn out differently because of measuring and mixing techniques. Accurate techniques in measuring are as important as the tools in measuring. The following procedures are given for your guide: 1. 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. 2. Sifted flour. Before measuring flour, sift first especially in cake recipes. Spoon into the cup overflowing and level- off with spatula.
- 10. 3. 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. 4. Brown sugar. The sugar is packed into cup enough to hold its shape. Level- off with spatula and turned out of from the cup. 5. Salt, pepper, leaving agent. Level the measuring spoon with a straight edge of a knife or spatula. 6. 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 ate eye level by learning over. Do not pick up the cup to bring it to your eye level. Other important reminders in measuring ingredients: Timers/Thermometers. Scales and other measuring devices checked and calibrated according to manufacturer’s manual before using. 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.
- 11. Lesson 4: Safety and Sanitation in Baking Learning Outcome: Discuss safety and sanitation in baking Introduction Good practices in kitchen and laboratories is essential for learners during the application of the different activities in their training course. Sanitation must be kept high in laboratories as well as the proper way of keeping and handling food. Good kitchen and laboratory practices includes the following (Carino & lazaro, 2003): 1. Maintain personal hygiene. There are simple ways to achieve personal hygiene; a) Wash and trim your hair regularly to look neat and clean. b) Visit the dentist and least once a year. c) Takes a bath every day before school, every night before going to sleep. d) Scrub your hands with soap and water especially after using the toilet. e) Wear deodorant or antiperspirant everyday: f) Trim your nails since you are working in food service. g) Wear suitable, comfortable, and clean clothes while at work. 2. Keep and maintain the cleanliness in handling food. Washing hands is the single most effective way to prevent infections. Germs may spread casually by touching another person. When you touch contaminated objects and you touch you face, mouth, eyes, and nose, you are also open to catch germs. Using an adequate amount of soap, rubbing the hands together to create friction, and rinsing under running water is a good practice of hand washing. 3. Keep and maintain the cleanliness of the laboratory equipment. There are ways to keep and maintain the cleanliness of the laboratory equipment: a) Remove burned food practices by scraping it with a blunt scraper. b) Do not allow grease to collect on range. Wash it daily with soft cloth. c) Soak top grids in water with detergent. 4. Keep and maintain the cleanliness of the working area and laboratory. Ways to keep the working area and laboratory clean: a) Do not eat, smoke, and play inside the laboratory.
- 12. b) Do not comb hair or make yourself up in the laboratory. c) Always return tools and implements to their proper place. d) Keep the cabinet doors closed to prevent accidents and to prevent rodents from entering the cabinet. e) Keep personal belongings out of the working areas. f) Do not lean or sit on the equipment and work tables. g) Wipe or dry immediately spilled water or oil on the floor. This may cause fall or accident. h) Floor should be swept or cleaned after each laboratory session. i) Provide waste container with cover in convenient place.