The document outlines the major baking ingredients, their functions, and uses, categorizing them into flour, liquids, shortening, sugar, leavening agents, eggs, and flavorings. It describes the different types of each ingredient, such as whole wheat flour for yeast breads, milk for moistness, and various sweeteners for flavor. Additionally, it explains the roles of leavening agents and flavorings in baking, highlighting how they contribute to texture, taste, and overall quality of baked products.

1. Major Baking
Ingredients
Functions and Use
1st
QUARTER
Lesson 1

9. Major Baking Ingredients Functions and Use
-is the primary ingredient of most baked
products because it provides the
structure of the product
-The kind of flour that is commonly
used in baking comes from the
wheat grain.
1. Flour

11. Kinds of Flour
A. Whole wheat flour
-Comes from wheat grains, contains the whole
part of the grain including the bran (outer
part or cover of the grain), the endosperm
(the fruit) and the germ or the embryo (the
inner part of the whole grain).
-Best used in preparing
yeast breads like whole
wheat bread
Function and use

12. Kinds of Flour
B. Bread Flour
-It has more gluten strength and protein content
than all-purpose flour that causes the bread to
rise and gives its shape and structure. Bread
flour has 12 to 14% protein.
-Best choice for yeast product
like pandesal, pan/ sliced
bread, crusty breads and rolls,
and buns.
Function and use

13. Kinds of Flour
C. All purpose flour
-Is a combination of soft and hard flours.
-May be bleached or unbleached.
-It is one of the most commonly used
and readily accessible flour. Protein
varies from 8 to 11%.
-Best for pie crusts, cookies,
muffins, cupcakes, pancakes
and shortened cakes
Function and use

14. Kinds of Flour
D. Cake flour
-Is a fine-textured, soft-wheat flour with high
starch content.
-It has the lowest protein content of 7 to 9%.
-It is chlorinated (a bleaching process which
leaves the flour slightly acidic, sets a cake faster
and distributes fat more evenly through the
batter to improve texture).

15. -An excellent for baking fine-textured cakes with
greater volume and is used in some quick breads and
cookies.
Function and use of Cake flour

16. Kinds of Flour
E. Rye flour
-Contains proteins but do not form gluten.
-Breads made with 100% rye flour will be
heavy and dense.
-Most popular flour used for bread making.
-Best used for
people with gluten
intolerance.
Function and use

17. Whole wheat
flour
Bread flour
Cake flour
Rye flour

18. -Important for hydrating protein, starch and
leavening agents and bring together the flour
and other ingredients to make a dough.
2. Liquids
-contribute to the moistness and texture of
the products.
-also help in leavening the product because it
turns to steam and expands during baking.
Major Baking Ingredients Functions and Use

19. Kinds of Liquid Ingredients
A. Water
-The cheapest liquid used in baking.
-It makes the ingredients
rehydrated
Function and use

20. Kinds of Liquid Ingredients
B. Milk and Creams
-Fresh whole milk is the form of milk most commonly
referred to in recipes.
-Evaporated milk is milk with about 60% of water removed
and can be diluted with equal amount of water when used
in baking.
-Condensed milk adds sweetness.
-Skimmed milk and powder or dry milk acts as a
strengthener when mixed with flour.

21. -Contributes water, fats, nutrients, and flavor
-Moistened dough and batters.
Function and use of Milk and Creams

22. C. Juice
Kinds of Liquid Ingredients
-Usually fresh fruit juices
-Adds flavour and color.
-Best used in recipes
with baking soda as
leavening.
Function and use

23. 3. Shortening
Major Baking Ingredients Functions and Use
-any fat which may come from animal or
vegetable. It can also be in liquid or solid form.
-It generally help to tenderize the product and
soften the structure, add moistness and
richness, increase keeping quality, add flavour,
assist in leavening when used as creaming
agents

24. A. Oil
Kinds of Shortening
-made from plant products such as corn,
cotton seeds, soya beans and peanuts.
-Corn oil and
vegetable oil are
commonly used in
baking.

25. B. Butter
Kinds of Shortening
-made of fatty milk proteins and contains
80-85% fat, 10-15% water and 5% milk
solids.
-It contributes flavor
and tenderness. It has
to be stored in a
refrigerator.

26. C. Margarine
Kinds of Shortening
-made from hydrogenated vegetable oil.
Contains fats, water and salt.

27. D. Lard
Kinds of Shortening
-made of fat from pork. It gives flakier
texture when used in biscuits and making a
pie crust.

28. E. Cocoa butter
Kinds of Shortening
-ivory colored natural fat extracted from
cocoa beans.

29. 4. Sugar
Major Baking Ingredients Functions and Use
-or sweeteners have differing degrees of sweetness
and come in various forms from powder to crystals
to syrups.
-they generally add sweetness and flavour, create
tenderness and fineness of texture (partly by
weakening the gluten structure), give color to the
crust, increase keeping quality (by retaining
moisture), act as creaming agent with fats, and
provide food for yeast

30. Kinds of Sweeteners
-Regular white sugar also called table sugar.
-Caster sugar has finer granules while sanding
sugar has coarser granules than regular white
sugar
A. Granulated or refine cane sugar

31. Sanding sugar

33. -Finer granulations are better for mixing dough
and batters because they dissolve relatively
quicker.
-Sanding sugar is good for sprinkles on top of
cakes and cookies and for syrups.
Characteristics of Granulated or Refine cane sugar

34. B. Confectioner or powdered sugar
Kinds of Sweeteners
-Sugar ground to a fine powder mixed with a
small amount of starch, also called icing
sugar
-Used in icings,
toppings, cream
fillings, dusting

36. C.Brown sugar (raw brown, light brown, medium
brown)
Kinds of Sweeteners
-Darker color has more impurities, it contains small
amount of glucose and fructose
-Contains a little amount of molasses and the natural
fibers of the sugar cane
-Used in place of white sugar when its flavour and
color is desired
-Contains a small amount of acid so it can be used
with baking soda to provide leavening

37. 5. Leavening Agents
Major Baking Ingredients Functions and Use
-are responsible for the production and
incorporation of gases during the baking
process.
-This is what makes baked products rise.

38. A. Biological
Kinds of Leavening Agent
Ex. Yeast
-Available as active dry yeast or instant yeast
-Active dry yeast consists of coarse oblong
granules
-Instant yeast or
rapid-rise yeast has
smaller granules
and dissolve faster.

39.  Fermentation of yeast is important in
the formation and stabilization of
gluten thus it is best used for breads
and other yeast products.
Functions and use of Yeast

40. A. Chemical
Kinds of Leavening Agent
Ex. Baking soda and Baking powder
Baking soda
-Sodium bicarbonate, a fine white
powder that has a slightly salty and
alkaline taste (mapakla)

42. Baking powder
-Mixture of baking soda plus an acid to react with
it and starch to prevent lumping
-It is available as single-acting or double-acting baking
powder.
-Single-acting baking powder requires only moisture
to release gas.
-Double-acting baking powder
release gas in two stages. First,
during mixing then completes the
reaction with the addition of heat
during baking.

44. Functions and use of Baking powder and
Baking soda
-The fast action of chemical leaveners
makes them very good to use in
muffins, cakes, cookies, pastries.

45. C. Vaporous leavening agent
Kinds of Leavening Agent
Ex. Steam
-Steam gives the effect of leavening as baked
products expands when heated, though
minimal.
-It also contributes to the improvement of the
texture and volume of the dough
Functions and Use
-When baked at high temperatures, water
turns to steam, as like baking cream puffs

46. D. Air
Kinds of Leavening Agent
-Becomes a leavening agent when it is
incorporated in the mixture when
creaming butter and sugar.
Functions and Use
-Adds volume and softness as in angel
or sponge cake.

47. 6. Eggs
Major Baking Ingredients Functions and Use
-Used as thickening agent, used as meringue,
add color, texture, flavour and richness to
the batter.
-Act as stabilizer in
mixture. Bind all other
ingredients

48. Characteristics of Eggs
Large and fresh white eggs are the
standards for baking
They should be clean, fresh-tasting,
free of bad odors, and tastes

49. Functions and Use of Egg
 Protein in eggs contributes to structure.
 Emulsifier (blending or combining of substances
that are difficult to blend like fats and liquid). This
contributes to volume and texture.
 Leavening when egg whites are beaten, air is
trapped in the foam bubbles and expand during
baking.
 Shortening due to the fat content of the egg yolk.
 Moisture due to the quantity of water in eggs.
 Flavour, color, nutritional value.

50. 7. Flavorings
Major Baking Ingredients Functions and Use
these ingredients improves taste and
enhances flavour as well as add aroma to
bakery products.

51. -has a flavour that makes food taste good;
enhances the flavours of other ingredients;
Types of Flavorings
A. Salt
-slows down yeast fermentation and
strengthens gluten structure making it more
stretchable
-also helps prevent
formation and growth of
bacterial presence in
yeast-dough bread.

52. Types of Flavorings
B. Spices and seeds
-are finely ground, aromatic vegetable products
used to improve quality of cooked food which
usually come from the bark of trees, vegetable
or fruit seeds or roots of various plans.
anise, ginger, cinnamon, cloves, mace and
nutmeg.
Examples of Spices and seeds

54. Types of Flavorings
C. Flavor Extracts
-are flavourings that are extracted from fruits ,
pulps or beans wherein some are further
supplemented by artificial flavour and coloring
-vanilla extracts banana essence, pandan flavoring,
lemon extract.
Examples of Flavor Extracts

56. Types of Flavorings
D. Other flavorings
-such as wine, coffee, chocolate and cocoa-
unsweetened, bittersweet and milk chocolate
which add zest to the baked product.

58. 1. What are the 2
commonly used oil in
baking?

59. 2. Cake flour has _________
of protein?

60. 3. Types of flour that is best
in baking pandesal, sliced
bread, crusty bread and
roll and buns.

61. 4. Flour that is fine-textures,
soft-wheat flour with high
starch content.

62. 5. Flour that has a
combination of soft and hard
flours and best for pie crust,
cookies, muffins, cupcakes
and pancakes.

63. 6. Shortening that is made of
fat from pork and gives
flakier texture when used in
biscuits and making pie
crust.

64. 7. Types of sugar that is
used in icings, toppings,
cream fillings and
dusting.

65. 8. Leavening agent that is
sodium bicarbonate, a fine
white powder that has a
slightly and alkaline taste
(mapakla)

66. 9. Ingredients that improves
the taste and enhances
flavor as well as add aroma
to bakery products.

67. 10. It is important for hydrating
protein, starch and leavening
agents and bring together the
flour and other ingredients to
make a dough.

68. 11. Flavorings that are
finely ground, aromatic
vegetable products used
to improve quality of
cooked food.

69. 12. Act as stabilizer in
mixture. Bind all other
ingredients

70. 13. Baking ingredients that
is responsible for the
production and
incorporation of gases
during the baking process.

71. 14. The primary ingredient
of most baked products
because it provides the
structure of the product.

72. 15. Mixture of baking
soda plus an acid to
react with it and starch
to prevent lumping

73. 1.corn oil and vegetable oil
2.7-9%
3.Bread flour
4.Cake flour
5.All purpose flour
6.Lard
7.Confectioner’s sugar
8.Baking soda
9.Flavorings
10.Liquid
11.Spices and seeds
12.Egg
13.Leavening agent
14.Flour
15.Baking powder

74. 1. What are the 2 commonly used oil in
baking?
A. Corn oil C. Vegetable oil
B. Canola oil D. Palm oil

75. 2. What is the function of flour in baking?
A. Provides moistness to baked products
B. Provides tenderness to baked products
C. Provides structure to baked products
D. Provides flavor to baked products

76. 3. Cake flour has _________ of protein?
A. 12-14 %
B. 7-9 %
C. 8-11 %
D. 15-16 %

77. 4. Types of flour that is best in baking
pandesal, sliced bread, crusty bread
and roll and buns.
A. Cake flour
B. Rye flour
C. Bread flour
D. All purpose flour

78. 5. Flour that is use in fine-textures, soft-
wheat flour with high starch content.
A. Cake flour
B. Rye flour
C. Bread flour
D. All purpose flour

79. 6. Flour that has a combination of soft and
hard flours and best for pie crust, cookies,
muffins, cupcakes and pancakes.
A. Whole wheat flour
B. Bread flour
C. Rye flour
D. All purpose flour

80. 7. Types of shortening that is made of fatty
milk protiens and contains fat.
A. Oil
B. Lard
C. Butter
D. Margarine

81. 8. Shortening that is made of fat from pork
and gives flakier texture when used in
biscuits and making pie crust.
A. Oil
B. Lard
C. Butter
D. Margarine

82. 8. Type of shortening that made from
hydrogenated vegetable oil it contains fats,
water and salt.
A. Oil
B. Lard
C. Butter
D. Margarine

83. 9. What is the function of milk and creams?
A. Makes the ingredients rehydrated
B. Adds flavor and color
C. Moistened dough and batters

84. 10. Sugar that is good for sprinkles on top of
cakes and cookies and for syrups.
A. Sanding sugar
B. Caster sugar
C. White sugar
D. Brown sugar

85. 11. Types of sugar that is used in icings,
toppings, cream fillings and dusting.
A. White sugar
B. Brown sugar
C. Confectioner sugar
D. Brown sugar

86. 12. Leavening agent that is sodium
bicarbonate, a fine white powder that has a
slightly and alkaline taste (mapakla)
A. Baking soda
B. Baking powder
C. Yeast
D. Air

87. 13. Leavening agent that contributes to the
improvement of the texture and volume of
the dough.
A. Baking soda
B. Steam
C. Yeast
D. Air

88. 14. Ingredients that improves the taste and
enhances flavor as well as add aroma to
bakery products.
A. Egg
B. Sugar
C. Liquid
D. Flavorings

89. 15. Flavorings that are finely ground,
aromatic vegetable products used to
improve quality of cooked food.
A. Salt
B. Spices and seeds
C. Flavor extract
D. Other flavorings

90. 16. What is the cheapest liquid ingredients?
Answer: Water

91. 17. It is important for hydrating protein,
starch and leavening agents and bring
together the flour and other ingredients to
make a dough.
Answer: Liquid

92. 18. Baking ingredients that is fat and come
from animal and vegetable.
Answer: Shortening

93. 19. Sweeteners that come from various forms
from powder to crystals to syrups.
Answer: Sugar