MODERN BAKING By ELDRIN JADE C.BORRE In Partial fulfillment of the requirements For Technical Report Writing to be submitted to Professor Giselda, Bonsol Technological University of the Philippines, College of Liberal Arts September, 2011 Acknowledgements The Author would like to thank Professor Bonsol. . I won¶t be able to write this. The author would like to show what the history of baking is. who gave me an opportunity to write this research paper. Baking foods like bread. Such popularity is behind its versatility. today in the future. Celia E. Carino and Amor S. Without her teaching and support. Lazaro deserve special thanks. cookies. The writers of ³Experience Baking´. Bread is always kept space of the old and the modern world. The Author would like to express their deepest gratitude and sincerest thanks to GOD for all the blessings and wisdom bestowed to the author. how baking is popular in other country and to know or be familiarize in baking utensils and to learn how to bake like a true baker. bread. Introduction Through the years.) Even though it¶s very easy to make and can save up more money than buying at the convenience stores. bread will be the most dependable food. Mrs. etc. Objective We want to show that baking is not a hard deal if you have an oven you can bake all kinds of pastry. cake and pastry usually buy at local stores so a lot of people don¶t know how to bake (pastry. the author manage to learn all of other techniques in baking. People nowadays want fast and convenient way on eating food. as it could now be made anytime fire was created. Later. which made bread-making easier. and varied patterns. pastries were often cooked especially for large banquets. because of Rome. Laguna. In London. and globus apherica (fritters). placenta (groats and cress). with many different variations. with children clamoring for a sample. In about 300 BC. savaillum (sweet cake). With coming of the Americans. A great selection of these. History of the Baking in the Philippines Wheat was cultivated in the Philippines particularly in the provinces of Batangas. were often found at banquets and dining halls. and Cato wrote about how they created all sorts of diverse foods. Eventually. the first evidence of baking occurred when humans took wild grass grains. the pastry cook became an occupation for Romans (known as the pastillarium). and flourished because of those foods. and demand increased greatly as a result. hot rock. and Romans loved festivity and celebration. the art of baking became known throughout Europe. scibilata (tortes). Baking flourished in the Roman Empire. Cavite. This developed into a system of delivery of baked goods to households. and had mills to grind grain into flour. the . Cato speaks of an enormous amount of breads. The Romans baked bread in an oven with its own chimney.History In ancient history. and any pastry cook who could invent new types of tasty treats was highly prized. In Paris. This scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany. pastry chefs sold their goods from handcarts. This became a respected profession because pastries were considered decadent. Thus. and mixed everything together. and baking became an established art throughout the entire world. resulting in a bread-like substance. Around 1 AD. and Cagayan as early as the seventeenth century for the purpose of making Eucharistic wafers during the Spanish era. Bakers often baked goods at home and then sold them in the streets. included amongst these are the libum (sacrificial cakes made with flour). spira (our modern day flour pretzels). and eventually spread to the eastern parts of Asia. the first open-air café of baked goods was developed. there were more than three hundred pastry chefs in Rome. The paste was cooked by pouring it onto a flat. different ingredients. this paste was roasted on hot embers. soaked them in water. mashing it into a kind of broth-like paste. or a coating for foods to be fried. MUFFIN : Light quick bread made from a drop batter. Example bread dough. baking or drying of a substance. rolled and shaped. OVEN: An oven is a thermally insulated chamber used for the heating. breads. When flour mills were established in the late fifties. and occasionally fish and poultry. Baking as a trade in the Philippines began to flourish in 1960¶s. flour. and starch used to make pancakes.S.12 wells or cups. Liberty Flour Mills. importations shifted from flour to wheat grains. MACAROON : A small cake made of egg white. Philippine Flour Mill. Pillsburry Mindanao Flour Milling Corporation supply demand for flour all over the country as bread continues to be a major food on the Filipino¶s table Definition of Terms BAKE : To cook in an oven or oven-type appliance. DOUGH : A mixture of liquid. pies. Looks like cupcakes but of coarser texture. BATTER : A semi liquid mixture of liquid. casseroles. eggs. slightly heavier. CUPCAKE : A small cake baked in a cuplike mold. sugar. etc. pebbly crust and less sweet in flavor. Baked in a pan that has 6 . Eight flour mills. that is stiff enough to be handled or kneaded. General Milling Corporation. The U. This term typically applies to pastries. BISCUIT : In baked goods. PASTRY : Sweet baked food made with a flour-shortening-liquid dough. namely. Example tarts. cookies. .importations of the wheat flour in the United States began. and ground almonds or desiccated coconut. Wheat Associates established its office here in 1962 mainly to disseminate information on baking and to help Filipinos develop their skills in the trades.. cookies. a small roll (either yeast or quick bread). COOKIE : Small sweet cakes chiefly used as snack items. or other triggers. heat. so it is wise that you follow what the recipe requires. When a dough or batter is mixed. It contains the proteins gliadin and gluten. then gelatinizes and "sets". but usually it is carbon dioxide produced by biological agents. forms gluten. When expanded and heated. Technique in Baking These are techniques or method have their specifi purposes.Review of related literature Ingredients in Baking A. give a richer crust and increase the tenderness and loaf volume of finished product. Leaveners A leavening agent is any one of a number of substances used In doughs and batter that cause a foaming action which lightens and softens the finished product. Other Ingredients y y y y y Water: Proper amount of liquid will help prolong the storage life of baked product Shortening: is any fat which is solid at room temperature and used to make crumbly pastry Egg: are available to bakers in different forms: fresh unopened egg. or by chemical agents reacting with moisture. flavor and aroma. the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum). acidity. which when combined with liquid. Preparation of Baking Ingredients . The leavening agent incorporates gas bubbles into the dough this may be air incorporated by mechanical means. frozen egg product Salt: to balance the taste and improves general quality of the product Sweeteners: it improves nutrition. gluten gives structure to the baked product. C. Flour The main ingredient of baked goods is flour which is usually milled from wheat. GLIADIN & GLUTENIN + LIQUID = BASIC GLUTEN + HEAT = STRUCTURE OF BAKED PRODUCT B. A. the holes left by the gas bubbles remain. Preparation of Baking Pans y Greasing pans y Sprinkling Pans with Flour y Lining loaf and rectangular pans y Lining circular pans Summary In baking there are 2 important ingredients flour and leavener.y y y y y y y y y y y y Measuring dry ingredients Measuring liquid ingredients Sifting Separating egg Creaming Beating Cutting in Folding Kneading Whipping Cutting and folding Dissolving B. It is important to know the difference between words such as beat. recipe directions say to ³cream´ when it is necessary to work the food until it is soft and creamy. cream. . For example. fold. whereas ³stirring´ combines the ingredients in a mixture until they are evenly distributed. They do not produce the same results. and stir. recipe directions say to ³fold´ when it is necessary to mix a light. The preparation directions measuring dry ingredients needs to be accurately use a spatula or spoon press the dry ingredient in the cup and scrape the excess ingredients to be sure that its accurate in a recipe indicate exactly how to mix the ingredients. Likewise. whereas ³beating´ makes a mixture very smooth. airy food with a heavier one. MINDSHAPPERS CO.ochef. Experience Baking.html Carino.joyofbaking.INC Intramuros.four-h.htm http://en.org/wiki/ http://www. Manila .purdue.com/other/glossaryindex. Amor.htm http://www.com/baking_techniques1.Reference: http://www.edu/foods/Level%20A%20%20Bite%204%20Kitchen%20Talk%20Solutions%20Frames. Celia and Lazaro..wikipedia.