Summary of Baking

8/8/2019 Summary of Baking

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Summary of Baking

By: Mark Edward A. Llarena

8-St. Jerome

Cn 29


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I.HISTORY

Baking has been many cultures' favorite technique for creating snacks,

desserts, and accompaniments to meals for many years. Now, it is very

well-known as the method for creating sweets and all sorts of wondrous

mouthwatering pastries. In ancient history, the first evidence of baking

occurred when humans took wild grass grains, soaked it in water, and

mixed everything together, mashing it into a kind of broth-like paste. Then,

the paste was cooked by pouring it onto a flat, hot rock, resulting in a

bread-like substance. Later, this paste was roasted on hot embers, which

made bread-making easier, as it could now be made anytime fire was

created. Around 2500 B.C., records show that the Egyptians already had

bread, and may have actually learned the process from the Babylonians.

The Greek Aristophanes, around 400 B.C., also recorded information that

showed that tortes with patterns and honey flans existed in Greek cuisine.

Dispyrus was also created by the Greeks around that time and widely

popular; was donut-like bread made from flour and honey and shaped in a

ring; soaked in wine, it was eaten when hot.

In the Roman Empire, baking flourished widely. In about 300 B.C., the

pastry cook became an occupation for Romans (known as the pastillarium).


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This became a very highly respected profession because pastries were

considered decadent, and Romans loved festivity and celebration. Thus,

pastries were often cooked especially for large banquets, and any pastry

cook who could invent new types of tasty treats, unseen at any other

banquet, was highly prized. Around 1 A.D., there were more than three

hundred pastry chefs in Rome alone, and Cato wrote about how they

created all sorts of diverse foods, and flourished because of those foods.

Cato speaks of an enormous amount of breads; included amongst these

are the libum (sacrificial cakes made with flour), placenta (groats and

cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum

(sweet cake), and globus apherica (fritters). A great selection of these, with

many different variations, different ingredients, and varied patterns, were

often found at banquets and dining halls. To bake bread, the Romans used

an oven with its own chimney and had grain mills to grind grain into flour.

Eventually, because of Rome, the art of baking became widely known

throughout Europe, and eventually spread to the eastern parts of Asia.

Bakers often baked goods at home and then sold them in the streets-

children loved their goods. In fact, this scene was so common that

Rembrandt illustrated a work that depicted a pastry chef selling pancakes

in the streets of Germany, and young children surrounding him, clamoring


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to get a sample. In London, pastry chef sold their goods in handcarts,

which were very convenient shops on wheels. This way, they developed a

system of "delivery" baked goods to people's households, and the demand

for baked goods increased greatly as a result. Finally, in Paris, the first

open-air caf of baked goods was developed, and baking became an

established art throughout the entire world.

II.Major Ingredients:

Flour


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Flour is grain ground to a powder form. Flour is the basic first ingredient in any baking

project. It holds the other ingredients together and creates the body of the baked good.

Baking powder or soda

Baking powder and baking soda are ingredients for leavening, or lightening, baked

goods. When combined with moisture, baking powder will have a chemical reaction that

creates microscopic bubbles. These bubbles will bake into a cake or other baked item,

which adds lightness in the dough.


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Yeast

Yeast is another leavening agent to make breads and other items less dense. Unlike

baking powder, yeast is a live organism. The yeast eats ingredients in the batter and

gives off carbon dioxide gas, which lightens the bread or pastry. Yeast is mainly used

for baked goods that will get more handling than dough made from baking powder.


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Sugar

Sugar adds sweetness to dough, but that is not its only role. Sugar can add lightness,

make dough more tender, add a darker brown color to the finished product, and feed

yeast so that it will grow. Sugar also holds moisture in the finished baked good, helping

to prolong its shelf life.


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Eggs

Eggs help create the structure of the dough, much like flour does. They help to bind

all of the ingredients together, and add moisture and flavor to the final product.

Vanilla


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Vanilla is the most popular of all the flavoring ingredients for baked goods. It adds a

smoothness and creaminess to the batter without the addition of dairy. Vanilla is most

often used in vanilla extract form, which is a mixture of vanilla beans and alcohol.

III.Minor Ingredients:

Salt

Salt, of course, adds flavor to baked goods. It also potentiates the flavor of other ingredients,

including butter and flour.

Leavening

Is anyone of a number of substances used in doughs and batters that cause a foaming action

which lightens and softens the finished product. The leavening agent incorporates gas bubbles

into the doughthis may be air incorporated by mechanical means, but usually it is carbon

dioxide produced by biological agents, or by chemical agents reacting with moisture, heat,

acidity, or other triggers. When a dough or batter is mixed, 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), then gelatinizes and "sets"; the holes left by the

gas bubbles remain.


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Flavoring/extracts

Adds flavor or seasoning to the bread or dough used in baking

fat

Fat holds the ingredients together. It's a binding agent.

IV.LIQUIDS USED IN BAKING:

Water

Is the most commonly used liquid in bread making because it dissolves and activates the yeast

and it blends with the flour to create sticky and elastic dough. Breads made with water areheavier and have a crisp crust and a chewy texture.

Milk

Helps to enrich the dough and the flavor of the bread. It produces a loaf with a creamy-colored,

tender crumb and a golden crust. You can use whole, low-fat or skim milk based on yourpreference. You can also use nonfat dry milk instead of fresh milk and add water for the requiredliquid.

Buttermilk

Can be used instead of milk to make a loaf that is moister and has an almost cake-like texture.

Yogurt

Can be used as alternative to milk. Use plain or flavored yogurts to produce tender breads.

Sour cream, cottage cheese and soft cheeses

Such as ricotta can also be used as part of the liquid content of the bread.

Coconut milk

Can be used 50:50 with water to add flavor to sweet breads.


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Fruit juices

Can be added to the dough for fruit-flavored breads to increase their flavor.

Vegetable juices

And the liquids left over from cooking vegetables can be used to add flavor and extra nutritional

value to breads. This is particularly useful when making savory breads. Keep in mind thatvegetables contain liquid juices so this will alter the liquid balance when you add them to a bread

recipe.

Beers, ales, ciders and liquors

Can also be added to bread recipes. Beers and ales work well with dark, heavy flours becausethe added sugars stimulate the yeast by providing more food. Beers and ales also give breads a

stronger flavor.

Eggs and sourdough starters

Are also considered liquid ingredients. Eggs add color, improve the structure and give the bread

a rich flavor. If a bread recipe includes eggs, consider them as part of the liquid content.

V.Utensils forBaking:

Baking sheet

Pie pan

8-inch square pan


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9-inch loaf pan

13-inch oblong pan

Two 8 or9-inch round layer pans

12-cup muffin pan

Wide Spatula

Rolling pin with cover

Cutters

Pastry cloth

Wire rack


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Summary of Baking

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