LESSON 3

1. Bakin
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Baking
INGREDIENTS AND THEIR USES

2. Flour is a finely ground meal or powdery product obtained
from milling cereal grains, root crops, starchy vegetables and
other foods. There are different kinds of flour depending on
the raw materials used such as rice flour, potato flour, soya
flour, cassava flour and several others
-GLUTEN-Responsible for tough, rubbery and elastic property
when flour is mixed with water and other liquids.
(GLUTENIN AND GLIADIN)
Baking
IngredientsFLOUR AS FOUNDATION

3. -The main ingredient or framework of baked products
-Contributes color, texture and flavor
-Improve the nutritive value
-Use for various cooking products like thickening agent,
binding, dredging and stiffening agent
Baking
IngredientsFLOUR

4. a. Bread Flour-BF(Hard Wheat)
-Strong Flour or First Class Flour
-contains 12% or more gluten
-Used in breads, rolls and almost all yeast-raised
dough production because of its high protein
content.
-When rubbed between fingers it feels rough or
sandy, dry and granular
-Has a creamy color.
-When pressed together, does not lump easily.
Type of Flour

5. b. All- Purpose Flour- APF (Semi Hard Wheat)
-Family Flour or General Flour and sometimes
referred to as Pastry Flour.
-Contains 10 to 12% gluten and it is used in
almost all bakery goods from breads, pastries,
cookies and cakes
-good substitute for bread flour or cake flour
-if used for bread, it needs more kneading and
less mixing to prevent gluten development
-when you rub it between your fingers it feels
smooth and if pressed hardly on your hands, it
holds its shape
Type of Flour

6. c. Cake Flour- CF (Soft Wheat)
-Soft Flour
-10% or less gluten
-used in cakes, cookies and other baked goods that need
little or no gluten at all
-its color is usually white and it feels glossy and smooth like
powder
-clumps a bit and tends to hold its shape if pressed with
your hands
-whiter than bread and all-purpose flour.
Type of Flour

7. d. Other types
-– it is usually enriched and used to make noodles
Type of Flour
e. Durum flour
- rye, buckwheat, corn flour and others are often
used only for specialized types of baking. Each
imparts a distinct quality to the finished product.
.
f. Self-rising flour
-basically ordinary all-purpose flour that has baking
powder and salt added to it

8. -Act as emulsifying agents for cakes when beaten
stiff and folded into the flour mixture
-they help hold gas to increase the volume and
tenderness of baked produc
Baking
IngredientsLIQUID INGREDIENT

9. A. WATER
LIQUID INGREDIENTS
-it helps disperse other ingredients
-the cheapest among all liquid ingredients
-used to hold the batter or dough together and to
blend all the ingredients

10. B. MILK
LIQUID INGREDIENTS
-Gives delightful aroma
-provides improve nutrition, flavour and eating quality
-helps improve color of the crust
-improve texture and (increases) volume due to the
increased ability of milk to absorb water

11. KINDS OF MILK
LIQUID INGREDIENTS
A. WHOLE FRESH MILK
B. EVAPORATED MILK
C. SKIM MILK
D. CONDENSED MILK
E. BUTTERMILK
F. FAT-FREE HALF-AND HALF

12. KINDS OF MILK
LIQUID INGREDIENTS
H. LIGHT CREAM AND HALF-AND-HALF
I. NON-FAT DRY MILK POWDER
J. SOUR CREAM AND YOGURT
K. WHIPPING CREAM

13. C. FRUIT JUICE
LIQUID INGREDIENTS
-can be a substitute for water and milk
-add flavor to baked products- example: pineapple
juice, orange juice

14. -aside from sweet taste, it gives appetizing golden color
-makes baked products tender because of its property to
retain moisture
-acts as food of the yeast in yeast bread
-add aroma and energy value to the baked products
Baking
IngredientsSUGAR AND RELATED PRODUCT

15. TYPES OF SUGAR
a. Granulated Sugar- it is refined sugar
that is commonly used at home.
b. Brown Sugar- it is partially purified
product ranging from light to dark brown.
Regular granulated sucrose containing
various impurities that give distinctive
flavour

16. TYPES OF SUGAR
c. Confectioner’s Sugar/ Powdered Sugar-
combination of sugar and cornstarch, with the latter
added to prevent caking. Its fine, smooth, and powder-
like quality makes it excellent for making candies, icings,
frostings and dessert sauces.
d. Caster Sugar-it is refined white sugar with size
between that of granulated and confectioner’s sugar. It
is used in cakes and dessert-making because it easily
dissolves without forming lumps.

17. SHORTENING
-May be single fat or oil or a combination of
several fats and oils.
-General term used for fats or oils used to
tenderized baked products
-Contributes to the fluffy and tender texture
of pie crust and cookies
-Assists in the uniform dispersions of
leavening gas
-Increase volume, give shape and texture to
baked products

18. CLASSIFICATION OF SHORTENING
A. Butter – this is mainly used for cakes
and cookies. Its shortening value is inferior
to that of lard. Butter does not cream well
and lacks uniformity. Butter contributes a
desirable sweet “buttery” flavor to food.

19. CLASSIFICATION OF SHORTENING
B. Margarine- An artificial butter product made
from various hydrogenated fats and flavorings,
unlike butter, margarine mainly consists of
vegetable fat and skim milk.

20. CLASSIFICATION OF SHORTENING
C. Lard – this is best for breads, biscuits, pie
crust and a few types of cakes and cookies. Hog
fat or lard is usually solid even at room
temperature. Also use for greasing pans.

21. EGG
• one of the best protein foods
• used for added structure, richness and
nutrition, and good keeping quality
• help to support the weight of the sugar
and shortening, thus keep the product
from becoming heavy
• serves as a means of incorporating air
• supply liquid to batter and dough

22. LEAVENING AGENT
 Gas added or produced during the mixing
and/or heating of a batter or dough
making the mixture rise.
 Makes baked product light and porous
 Volume increases as the air entrapped in
the flour mixture expands when heated

23. TYPES OF LEAVING AGENTS
A. Biological/ Natural Enzyme
Yeast is a single-celled plant
capable of converting sugar to
alcohol and carbon dioxide in a
process known as Fermentation.