DON HONORIO VENTURA STATE UNIVERSITY Bachelor of Science in Hospitality Management
Sto. Tomas Campus 1st Semester, A.Y. 2023 - 2024
HISTORY OF BAKING
Bread and Pastry
Prepared by: ABIGAIL R. ISIDRO, LPT MAIE (HEBREPAS)
HISTORY OF BAKING
The first real bakers were Greeks.
Greek scholar, Aristophanes (450-385 B.C.) show the existence of
honey flans and pattern tortes.
The ancient Greeks also had a type of doughnut made from crude
(unrefined or coarse) flour and honey called “Dispyrus”, a ring-
cake that was submerged in wine and consumed hot.
Public bakeries were established in Greece sometime in between
300 and 200 B.C.
Inevitably Greek culture influence the Roman Empire bakery know-
how was transformed and really flourished.
As the Roman Empire formed, absorbing Greece, the conquerors
also absorbed the baking industry.
A baker’s guild was formed. The first pastry and cooks association
or “pastillarium”.
HISTORY OF BREAD
Since the dawn of man, grain has dominated the existence of man.
They were hunters of meat and wild grains kept them alive on the trail.
The discovery of wild grain seed and its plantation on the chose
climate and site, less dependence on hunting ability was practiced..
At first, man was satisfied of eating raw grain seeds until they learned
to grind the grains between stones to make flour.
The Swiss Lake Dwellers learned how to mix flour and water to form a
dough.
They poured the mixture on heated stones to bake it. It was flat, hard
on the outside and soft in the inside.
The same means of baking bread prevailed through the civilization of
the Babylonians, Chaldeans, Assyrians and Egyptians.
A royal baker first discovered the first leavened or raised loaf of bread
accidentally in Egypt.
Baking Emerges
Dark Ages began in Europe, baking was
reduced to a mean. Wheat had practically
disappeared. The best bread that bakers
could produced was a black variety of rye
and barley.
During the late years in 11th Century,
crusaders drove Muslims back to Asia
and reestablished commerce. Baking
became an honored profession.
From the Roman Empire, the art of pastry
cooking gradually spread throughout
Europe and the world. Pastries and
cookies were baked, honey was the only
sweetening agent.
EVOLUTIONS of OVENS and
MILLING PROCESS in the EARLY TIMES
How Bread Originators
The Milling Process
was baked and Era
Grain was ground between hollowed-
Swiss Lake
On the heated flat out stones which held the grains while
dwellers 8,000
stones it was pounded or rubbed with a stone.
years ago
The principles of baking is the same
In an open earthen Egyptian baker
but the stones started to take shapes.
jar set on hot coals 4,000 years ago
Grains were grounded in an hourglass
containing a bin or hopper into which
the grain was poured. Below the
hopper were two stones , which
In a beehive shaped
Phoenicians and continually move against each other,
oven made of adobe
Greeks in 600 B.C. grounding the grain as they fell from
or bricks
hopper.
Animals and men harnessed to the
mill to power it.
Similar to the principles of the
In a peel, oven
Romans in 100 hourglass but powered by a watermill
made from thicker
B.C. or air windmill
adobe or bricks
Baking in America
The baking industry was brought to America by
Jamestown colonist. The new improvements were in oven
constructions, mixing, and also in products. In 19th Century
bakers made bread, cakes, pies, biscuit, cookies and
crackers.
In time, inter-colony commerce increased and wheat
from newly developed western areas was shipped to east.
Wheat arrives in the Philippines
Wheat was brought into the country by the Spanish
missionaries in the 17th century to make Eucharistic bread.
Baking in Philippines
American occupation brought in flour.
In 1958, the first Philippine flour mill became operational. For several
years, the Philippines depended upon the U. S. for wheat supply.
In 1962, the U. S. Wheat Associates, Inc., came to the Philippines not
only to market wheat but also to improve the baking industry.
From 1958 - 1976,eight flour mills were established in different parts of
the country. Since then, the industry has provided a means of livelihood
for many Filipinos.
Schools have included the offering of baking courses in the curriculum.
WHAT IS BAKING?
It is the technique of cooking food
in an oven by dry heat method
and applied evenly throughout the
oven or only from the bottom
element.
WHAT HAPPEN IN THE PROCESS OF BAKING?
It changes the structures of starches in the food
and causes its outer surfaces to turn its color to
brown, giving it an attractive appearance and
taste, while partially sealing in the food moisture.
The browning is caused by caramelization of
sugar and the maillard reaction.
Overtime-baked goods becomes hard in a process
known as giving stale.
