This document outlines essential baking ingredients, their types, properties, and functions, as well as common substitutions and measurements. It emphasizes the enjoyment and profitability of baking, detailing major ingredients such as flour, sugar, eggs, shortening, and leavening agents. Additionally, it provides guidance on how to properly measure liquid ingredients and includes tips for beginner bakers.

1. Baking Ingredients
and Its Substitution
BREAD AND PASTRY
PRODUCTION
QUARTER 1:
Week 1 10
Prepared by: HEBER F. BELZA

2. LEARNING OBJECTIVES
After going through this lesson, you
are expected to:
1.Identify the different kinds of baking
ingredients
2.Classify the ingredients in baking

3. Learning to bake for the family is an enjoyable
activity if one tries to learn and put interest in
it. Baking is a skill that can be developed by
every member through constant practice. For
a start, one can begin baking by hand using
the tools from our kitchen at home. Baking is
both a profitable and worthwhile activity, if
given the interest and determination to learn.
To learn baking, you must be familiar with the
different baking ingredients and its
substitutions.

5. While you are at home now, you may look and check in your
storage area if there are some ingredients in baking that you
can use. Can you name what are those ingredients in
baking? Can you still recall their names and its uses?

6. WHEN YOU ARE ASKED TO DO SOMETHING BUT YOU LACK THE
NECESSARY INGREDIENTS, WHAT USUALLY IS THE RESULT?
A clean, well-equipped
baking ingredients means
that are complete and
everything are in place . It is
very easy to look for the
baking ingredients needed
especially when you are in a
hurry to bake. With the right
and accurate ingredients, the
accurate measurement and
perhaps complete
ingredients is one that can
save time and worries.

7. Baking becomes enjoyable and can be
profitable if you know how to bake
some goodies like cakes, cookies,
breads and other pastry products. It
can develop also your skills in baking if
you do it yourself for your hobby.

8. BAKING
INGREDIENTS

9. MAJOR INGREDIENTS IN BAKING
1. FLOUR
 is finely ground meal obtain
by grinding and milling
cereal grains or other root
crops.
is the main ingredient
among all other ingredients.

10. TYPES OF FLOUR
1. Hard flour or Bread flour – is high in gluten, with 12-14
% protein content, and has strongest gluten.
2. All-purpose flour – has 10 – 11 % protein content and is
made from a blend of hard and soft wheat flour, also
called the general purpose or family flour.
3. Soft flour- is comparatively low in gluten and so results
in a finer texture. Soft flour is usually made into cake
flour and pastry flour.
4. Cake flour – has 7-9 % protein content and is made
from soft wheat flour. It is good for making cakes and
cookies where a tender and delicate texture is desired.

15. USES OF FLOUR
• 1. Provides structure, texture and color to baked
products
• 2. Provides nutritive value to baked products
• 3. Used as thickening agent.
• 4. Used as binder of food.
• 5. Used stiffening agent in laundry.

16. STORAGE OF FLOUR
• Most types of flour keep well in a sealed
container in a cool, dry location. The original
paper packaging used for many types of flour is
good for long term storage as long as the
package has not been opened. Once opened,
the shelf life decreases. Many types of flour are
now marketed in resealable plastic bags that
increase the shelf life.

17. PROPERTIES/CHARACTERISTICS
OF FLOUR
• 1. Whitish in color
• 2. Tolerance
• 3. Strength
• 4. Uniformity
• 5. High absorption

18. 2. SUGAR
Sugar is a sweet,
soluble organic
compound that belongs
to the carbohydrate
group of food.
They are simpliest to
digest among all
carbohydrates.

19. TYPES OF SUGAR
a. Regular granulated
sugar or white sugar-
also known as table
sugar or as refined
sugar.

20. b. Confectioner’s Sugar
or powdered sugar –
granulated sugar that has
been pulverized. To prevent
lumping and caking, about
3% cornstarch is added.

21. c. Brown Sugar- contains
caramel, mineral matter
and moisture. It also
contains a small amount
of molasses. It comes in
three colors.

22. EFFECTS OF SUGAR IN BAKING
• 1. Increases dough development
• 2. Makes the color of the crust richer
• 3. Improves the nutritive value, flavor and aroma of the product
• 4. Makes the bread more tender
• 5. Increase the volume of the loaf
• 6. Serves as food for the yeast
• 7. Contributes to moistures to moisture content of baked
products, increasing its storing quality
• 8. Acts as creaming agent

23. 3. EGGS
Eggs are considered a
complete protein, containing
all the essentials amino acids
humans used to build other
protein needed by the body.
Both the yolk and egg whites
contain protein, so whole eggs
or their separated components
maybe used to set liquids.

24. USES OF EGGS IN BAKING
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to
separate into its parts, like oil and water. They are very important in
helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agent as they incorporate air into
the batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden
shiny top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

25. 4. SHORTENING
is any fat, which, when
added to flour mixtures
increases tenderness.
This is done by preventing
the sticking of gluten
strands while mixing so
that gluten is shortened
and makes the product
tender.

26. EXAMPLES OF SHORTENING
a. Oil- made from
plant products such as
corn, cottonseeds,
soybeans, peanuts,
and other sources.

27. b. Margarine- made
from hydrogenated
vegetable oil. It
contains 80-85% fat,
10-15 % water and 5
% salt. The
hydrogenation process
makes oil a solid.

28. c. Lard – made of fat
from pork. Some
people prefer lard to
other fats for making
pie crust and biscuits
because it gives
flakier texture.

29. d. Butter – made of fatty
milk proteins. It contains
80-85 % fat; 10-15% water
and 5% milk solids. When
used in baking, it
contributes flavor and
tenderness. Butter remains
solid when refrigerated, but
softens to a spreadable
consistency at room
temperature and melts to a
thin liquid consistency at
32-35 ˚C (90-95˚F).

30. e. Cocoa Butter – the
ivory-colored natural fat of
the cocoa beans extracted
during the manufacturing
of chocolate and cocoa
powder. It gives chocolate
its creamy, smooth, melt-
in-your- mouth texture.

31. USES OF SHORTENING
1. Makes bread products tender and improve flavor.
2. Assist gas retention giving better volume and
crust.
3. Prevent the cohesion of gluten.
4. Improves aroma, color, and texture of the baked
products.
5. Improves the shelf life product because of its
moisture.

32. 6. LEAVENING AGENT
 are gases that cause the dough
to rise.
 In the presence of moisture,
heat, and others, the leavening
agent reacts to produce (carbon
dioxide) that becomes trapped
as bubbles within the dough.
 When a dough or batter is
baked,

33. CLASSIFICATION OF LEAVENING AGENTS
1. Chemical Leaveners- are
chemical mixtures or
compounds that release
gases, usually carbon
dioxide. Chemical leaveners
are used in quick breads and
cakes as well as cookies.

34. EXAMPLE OF CHEMICAL LEAVENERS
a. Baking soda – other known
as bicarbonate of soda or
sodium bicarbonate. It is a
chemical salt with diverse
practical uses. It is powerful
leavener that readily reacts as
soon as it comes in contact
with batter or dough.

35. b. Baking Powder – is a
combination of baking soda
and acid salt.

36. c. Cream of tartar – is a
tartaric acid and is fine white
crystalline acid salt which is a
byproduct of the wine-making
industry. It is used in the
whipping of egg white to
stabilize them and allow them
to reach maximum volume.

37. CLASSIFICATION OF LEAVENING AGENTS
2. Biological leaveners Yeast is a living
organism, neither plant nor animal. Yeast
belong to a separate kingdom in
taxonomy, the fungus kingdom.
Leavening with yeast is a process based
on fermentation, the process of
converting sugar to alcohol and to
carbon dioxide.
Types of Yeast
 Dry or granular
 Compressed or cake

38. LIQUID INGREDIENTS
Liquid ingredients provide
moisture to rehydrate and
activate the yeast and bring
together the flour and any other
dry ingredients to make the
dough. It also improves the
formation of gluten strands
during the kneading of dough.

39. A. WATER
It is the cheapest liquid used
in baking. It performs vital role
in baking, making ingredients
rehydrated. The right amount
of water helps dissolve all
other ingredients in batter and
in dough to form smooth,
workable mixture. In that way,
water acts as a binding agent
for any baked products.

40. MILK AND OTHER DAIRY PRODUCTS
Milk and cream, like water, moisten
dough and batters. Unlike water,
they add a slight flavor to the final
baked good and increase its
richness. Milk and cream also
create a fuller, moisture texture in
baked goods and help them brown
on the surface. They also contribute
to the nutritive value of baked
goods.

41. TYPES OF MILK USED IN BAKING
a. Fresh milk or whole milk
b. Evaporated milk
c. Condensed milk
d. Skimmed milk
e. Powder milk or dry milk

42. USES OF MILK IN BAKING
a. Increased nutritive value of baked products
b. Enhances texture and increase softness of baked goods
c. Acts as a strengthener when mixed with flour, because it helps
in the formation of gluten, which gives a baked item structure
d. Provides moisture and tenderness to baked goods
e. enhances flavor
f. Extends the shelf life of a cake
g. Boosts crust color

43. MINOR INGREDIENTS IN BAKING
Flavouring
Vanilla
Salt
Spices (cloves, cinnamon,
mace, nutmeg)
Wines
Cheese/Cheddar
Coffee

44. FREQUENTLY USED SUBSTITUTIONS AND
EQUIVALENTS
EQUIVALENT WEIGHTS AND MEASUREMENT
Given Measurement Equivalents
1 gallon (gal.) 4 quart
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35. 2 ounces
1 kilogram 1000 grams

45. LIQUID INGREDIENTS WATER AND MILK
1 cup 240 ml
¾ cup 180 ml
2/3 cup 150 ml
½ cup 120 ml
1/3 cup 90 ml
¼ cup 60 ml
1 cup butter 1 cup margarine
1 oz baking chocolate (unsweetened) 1 square
1 oz sweetened chocolate ¼ cup cocoa +1 ½ to 2 tsp. shortening
8-10 pcs graham crackers 1 cup graham crumbs
4 oz bread 3 cups soft crumbs
1 cup milk ½ cup evaporated milk ½ cup water
1 cup cake flour 1 cup all purpose-2 T+2 T cornstarch
1 tablespoon cornstarch 2 tablespoon flour
1 cup sour milk 1 c evap milk+ 1T vinegar or lemon juice
1 cup whipping cream ¾ cup whole milk +1/4 cup butter
1 whole egg 2 egg yolk
1 cup molasses 1 cup honey

46. A liquid measuring cup is best to use for liquid ingredients
because it is clear and see through. It is also has a spout
that makes pouring of liquids easy. To get the exact
amount, follow these steps when measuring liquids easy.
1. Set up the liquid measuring cup. Place the measuring
cup on a flat, even surface. 2. Pour the liquid carefully and
slowly into the cup. Stop pouring when the liquid reaches
the marker line for the desired amount. 3. Check your
measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid.

47. ABBREVIATIONS
Gallon gal.
Quart qt.
Pint pt.
Cup c.
Tablespoon Tbsp. or T
Teaspoon tsp. or t
Fluid ounce fl. oz.
Ounce oz.
Pound lb.
Gram g.
Kilogram kg.

48. Chocolate
Types of chocolate
1. Unsweetened chocolate
2. Bittersweet and semisweet
chocolate
3. Milk chocolate and cocoa