Grade 7 LESSON 1 BPP FOR 2ND QUARTER.pptx

1. BREAD AND
PASTRY
PRODUCTION

2. OBJECTIVES:
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•

3. WHAT IS BAKING?
does Baking
requires process?

4. WHAT IS BAKING?
Baking is a specific and technical process. Just
one small mistake in the steps or amount of
ingredients can affect the quality and taste of
your pastry. Because of this, it's always
important to read and follow the recipe before
you start baking.
does Baking
requires process?

5. HOW IS IT DONE?
• Baking is a food cooking method
using prolonged dry heat acting by
convection.
• It is normally done in an oven
• The most common baked item is bread
“To be successful in
baking, one need
functional knowledge”

6. A person who prepares
baked goods as a
profession is called
BAKER.
HISTORY OF BAKING

7. HISTORY OGF
BAKING
• Began flourished and consider
as one of the respected
profession.
• A person is called as
“Pastillarium “ (Pastry Cook)
• Brought by Jamestown colonist
• They met rugged competition from colonial
housewives' who bake oven just efficient as those
of the commercial bakers
• The baking industry saw a little change until he
last of 19th century
• Breads , cakes, pies , biscuits, cookies and
crackers
• Baking industry rated as same
level as baking was in the US in
mid-800s.
• At present , baking business in
the Philippines is a booming
occupation.
ROMAN EMPIRE -
300 BC
America - 1604
Philippines - 1960's

8. The use of quality ingredients contributes
very much successful baking .To produced
quality bake good products, one must have
sufficient knowledge of baking ingredients
and be familiar with their composition ,
properties , and functions.

9. Wheat Flour
High protein content which
makes available a larger
amount of gluten for bread
structure
Cake Flour
Known as “ Soft flour’ made
from soft-ground wheat.
Highly refines , velvety and
silky.
All-Purpose Flour
Known as “ General Flour”
contain less protein and
gluten
Pastry Flour
This is a white colored and
especially used for
commercial pies and
cookies
THIS IS THE KEY INGREDIENT IN
MAKING BREADS , CAKES , PASTRIES ,
COOKIES AND BAKERY PRODUCTS.

10. Whole-wheat flour
Made from the complete
wheat kernel. It is fuller
flavored, nutritious but
denser load compare to APF
Granary Flour
Combination of whole-wheat
, white and rye flours mixed
with soft malted grain. Nutty ,
and naturally sweet.
Unbleached Flour
Refer as “Bread Flour” it
has higher gluten content
Coarse Semolina
Milled from the
endosperm of durum
wheat , which one the
hardest variety of wheat.
THIS IS THE KEY INGREDIENT IN
MAKING BREADS , CAKES , PASTRIES ,
COOKIES AND BAKERY PRODUCTS.

11. Roles in baking:
EGGS - are essential and costly ingredient
of baked product. Choose fresh eggs with
undamaged shells for making enriched
doughs. Eggs have various roles in baking.
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•
•
•
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•
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12. Types of sugars:
SUGAR - This is a sweet , soluble ,
crystalline , and organic compound
classified as carbohydrate.
•
•
•

13. Uses of sugar in baked products:
• It gives a richer crust color to baked
products.
• It increases the volume of bread.
• It gives sweetness and flavor to baked
products.
• It serves as creaming agents with fats
and foaming agents with egg.

14. • Yeast - the most commonly used in leavening in
bread. It is a leaving organism that converts the
natural sugar in flour to gases.
• Cake yeast- available from the bakery and should
be used 1-2 days of purchase
• Dry and Instant yeast- more concentrated and long
lasting; it must be used before the expiration date.
Leavening Agents - this is a gas added or
produced during the mixing or heating of a
batter or cause dough to rise by creating
bubbles that expand the gluten strands in
the dough.

15. • Baking Soda- known as sodium bicarbonate.
Baking soda acts as a chemical leavened. It reacts
with an acid to produce carbon dioxide — or loads
of bubbles — a process that allows cakes, cookies,
and other baked goods to rise.
• Baking powder is a dry chemical leavening agent,
a mixture of a carbonate or bicarbonate and a weak
acid and is used for increasing the volume and
lightening the texture of baked goods.

16. • Creaming - a process of beating sugar crystals and
solid fat together in mixer. This integrates tiny air
bubbles into the mixture. It is often used in cookies.
• Using a whish-a method employed in the baking of
sponge cakes , where an egg protein matrix
produced by vigorous mixing whipping provides
almost all the structure.

17. • When moistened with liquid baking powder
and baking soda instantly creates air bubbles
, which acts as the leaven in a quick bread
butter
• This requires the loaf to be baked
immediately.
• Cream of tartar is used in combination with
baking soda

18. Homework:

19. G o , e a t y o u r b r e a d *
w i t h j o y a n d d r i n k y o u r
w i n e w i t h a m e r r y h e a r t ,
b e c a u s e i t i s n o w t h a t
G o d f a v o r s y o u r w o r k s