YEAST DOUGH PRODUCTION (Reviewer) 6.
Quick bread dough types:
KEY CONCEPTS: YEAST DOUGH o Soft dough (for biscuits)
• Yeast: One-celled fungi, Saccharomyces cerevisiae. o Pour/Drop batters (for muffins, cakes)
• Fermentation: Yeast converts sugar into CO₂ + alcohol.
MIXING METHODS
• Gluten: Provides structure and elasticity to dough. 1. Biscuit Method
YEAST & TEMPERATURE
• Used for: biscuits, shortcakes, scones
Temperature Yeast Activity
• Goal: Flaky, tender product
34°F (1°C) Inactive (storage)
• Key Steps:
1. Sift dry ingredients
60–70°F (15–20°C) Slow 2. Cut in solid fat (cold)
70–90°F (20–32°C) Best growth 3. Add liquid just until dough forms
>100°F (38°C) Slow 4. Lightly knead 6–10 times
5. Ready for shaping
140°F (60°C) Yeast dies
2. Muffin Method
• Used for: muffins, loaf quick breads
TYPES OF YEAST
1. Fresh/Compressed • Goal: Soft, moist, slightly cakey
2. Active Dry • Key Steps:
3. Instant Dry 1. Sift dry ingredients
2. Mix liquid ingredients (oil/melted butter)
12 STEPS IN YEAST DOUGH PRODUCTION 3. Combine just until moistened (lumpy is okay)
1. Scaling – Measure ingredients. 4. Pan and bake immediately
2. Mixing – Methods: Straight, Modified, Sponge. 3. Creaming Method
3. Fermentation – First rise; gluten develops. • Used for: richer, cake-like muffins or biscuits
4. Punching – Removes gas, redistributes yeast.
• Key Steps:
5. Scaling to Size – Divide & weigh dough.
1. Cream softened fat + sugar
6. Rounding – Shape into balls, form gluten skin.
2. Add eggs slowly
7. Benching – Rest dough (10–20 mins), relax gluten.
3. Alternate dry + liquid ingredients (start/end with dry)
8. Make-Up & Panning – Mold and place on pans.
4. Scrape sides for even mixing
9. Proofing – Final rise before baking.
10. Baking – Oven spring, scoring, apply washes.
MAKEUP PROCEDURES
11. Cooling – Prevent sogginess.
Biscuits
12. Storing – Preserve freshness.
1. Roll to ½ inch thick
2. Cut shapes
YEAST DOUGH TYPES
3. Place apart on pan
1. Lean Dough – Low fat/sugar (e.g. baguette)
4. Optional: brush with milk/egg
2. Rich Dough – Higher fat/sugar (e.g. brioche)
5. Bake immediately
3. Laminated – Rolled-in fat (e.g. croissant)
Muffins
1. Grease pans
RECIPE SHORTCUTS 2. Use portion scoop
PANDESAL 3. Bake, cool on rack before removing
• Ingredients: Yeast, flour, sugar, water, shortening, salt. Creaming Products
• Process: Mix → Knead → Rise → Shape → Roll in crumbs → Proof → Bake • Same as muffin method for baking and panning
@ 375°F for 20–25 mins.
SPANISH BREAD QUICK GUIDE: MIXING METHODS VS TEXTURE
• Sweet dough + butter-sugar-crumb filling. Method Fat Type Result
• Shape into rolls → Coat in crumbs → Bake @ 375°F for 15–20 mins. Biscuit Solid, chilled Flaky dough
BANANA MUFFINS Muffin Liquid Tender, soft, cake-like
• Wet: Butter, sugar, eggs, banana + vanilla extract.
Creaming Softened Rich, moist, cake-like
• Dry: Flour, baking soda, salt.
• Combine → Scoop → Bake @ 375°F for 18–20 mins. TROUBLESHOOTING QUICK BREADS
BLUEBERRY MUFFINS Problem Cause Solution
• Cream butter + sugar + zest → Add eggs → Alternate flour + milk → Pipe Bitter/soapy
blueberry filling → Bake. Too much soda Sift with dry ingredients
flavor
QUICK BREADS (Reviewer)
Tunneling Overmixing Mix only until moistened
KEY CONCEPTS Too much sugar/low oven
Thick crust Adjust formula/temp
1. Quick breads use chemical leaveners (baking soda/powder). temp
2. Mixed by: Flat top Low oven temp Increase oven heat
o Biscuit Method Cracked top High oven temp Lower heat slightly
o Muffin Method
Use fresh ingredients; bake
o Creaming Method Dense/no rise Old leaveners/overmixing
promptly
3. Baking soda (sodium bicarbonate): Must bake immediately. Needs acid
like buttermilk, citrus, etc.
4. Baking powder: Contains baking soda + acid. PIES, TARTS & PASTRIES (Reviewer)
o Single-acting: Reacts with moisture; bake immediately.
KEY CONCEPTS
o Double-acting: Reacts with moisture and heat; more flexible.
Pie: Sweet/savory filling in baked crust, usually round and wedge-cut.
5. Baking ammonia: Used for crisp texture in cookies/crackers.
May have lattice top or none.
Tart: Open-faced, shallow, straight-sided, decorative—commonly • Determine the importance of using the correct ingredients in baking;
round, square, or petal-shaped.
Both use fat-rich crusts to achieve flakiness and tenderness.
• Select the ingredients carefully and intelligently;
• Make appropriate adjustments in formulas when substituting ingredients.
CRUST TYPES
KEY CONCEPTS
• Pie Crusts:
Flour
o Flaky Dough – e.g. Croissant, Danish, Empanada Term used to describe a finely ground meal or powdery product obtained from
o Mealy Dough – e.g. Buko Pie milling cereal grains, root crops, starch vegetables and other food.
• Tart Shells: Kinds of Flour in the Philippines:
o Sweet Dough – like cookie dough • Wheat flour
• Rice flour
🇫🇷 PASTRY MIXING METHODS (French Terms)
• Potato flour
Method Name Meaning Description
• Cassava flour
Pâte Brisée "Broken Dough" Flaky or mealy pie crusts
• Soya flour
Pâte Sucrée "Sugar Dough" Sweet dough, cookie-like texture
• Corn flour
Pâte Sablée "Sandy Dough" Very sweet, crumbly, short dough
• Fish flour
Wheat Flour
TECHNIQUES
• The most important ingredient in the bakeshop.
• Blind Baking: Bake crust without filling. Use pie weights, foil + beans, or
dock with a fork to prevent puffing.
• Provides bulk and structure to most of the baker's products.
• Docking: Pricking dough with fork/knife to let steam escape and prevent • Unique among cereal flours for forming elastic dough when mixed with
water.
bubbling.
PROPERTIES AND FUNCTIONS OF WHEAT FLOUR
IMPORTANT INGREDIENTS
1. Flour – Pastry flour gives flakiness with enough structure. • Absorption – Ability of the flour to absorb and retain maximum amount
2. Fat – Shortening is preferred for ideal texture. of moisture in the dough and still produce a good quality baked product.
3. Liquid – Cold water helps gluten and flakiness. • Color – Affects brilliance and whiteness; whiteness ≠ quality.
4. Salt – Adds flavor and softens gluten slightly.
• Strength – Ability of flour to produce large volume due to protein.
TEMPERATURE CONTROL
• Tolerance – Withstands processing abuse (mixing, fermenting, etc.).
• Ideal dough temperature: 60°F
• Uniformity – Uniform quality shipment to shipment.
• Keeps shortening firm and gluten development slow for better flakiness. TYPES OF WHEAT FLOUR
TYPES OF PIE FILLINGS
• Bread Flour/High-Gluten Flour – High protein; for hard-crusted breads,
pizza, bagels; uses yeast.
1. Cream Fillings – Pre-cooked flavored pastry cream; used with pre-baked
or crumb crust. • All-Purpose Flour – Slightly weaker; for pastries; uses yeast or chemical
2. Fruit Fillings – Fruit + sugar + spices + starch. leavening agents.
o Cooked method for dry or firm fruit. • Cake Flour – Low-gluten; soft, smooth texture; white color; for cakes,
3. Custard Fillings – Liquid with eggs, baked with crust (e.g. egg pie). cookies; uses baking powder/soda.
4. Chiffon Fillings – Custard + gelatin + whipped egg whites; chilled in a pre-
baked crust. SUGAR
• Adds sweetness and flavor.
CAUSES OF POOR QUALITY (with Descriptions)
1. Tough crust – Usually caused by overmixing or using flour with too much • Creates tenderness and texture.
gluten. • Gives crust color.
2. Solid crust – May result from using too little fat or not cutting it in • Increases keeping quality.
properly.
3. Too pale – Caused by underbaking or a low oven temperature.
• Acts as creaming agent (with fats) and foaming agent (with eggs).
4. Too dark – Often due to baking at too high a temperature or using too • Provides food for yeast.
much sugar.
5. Thin crust, brittle and burns easily – May be rolled too thin or have too TYPES OF SUGAR
little moisture/fat. • Regular Granulated Sugar – Table sugar, most common.
6. Thick crust, soft, doughy – Caused by underbaking or too much liquid in
• Very Fine Sugar / Caster Sugar – Finer than regular; best for
the dough.
cakes/cookies.
7. Soggy on the lower crust – Happens when the filling is too wet or the
crust isn’t prebaked. • Confectioners / Powdered Sugar – Fine powder + starch; used in icings.
8. Blisters in the pastry shell – Caused by insufficient docking or not using • Dehydrated Fondant – Dried fondant icing form.
pie weights when blind baking. • Brown Sugar – Contains caramel, molasses; various grades.
9. Insufficient shortening – Leads to dry, tough texture instead of flaky,
tender results. LIQUID SWEETENERS/SYRUPS
10. Shrinks in the pan – Caused by overworking the dough or not resting it
before baking.
• Molasses – From sugarcane juice; retains moisture.
11. Poor flavor – May result from lack of salt, stale ingredients, or improper • Corn Syrup – Made from cornstarch; retains moisture.
fat choice. • Glucose Syrup – Thicker than corn syrup; more pure.
BAKING INGREDIENTS - REVIEWER
• Honey – From bees; hygroscopic; aids moisture & leavening.
OBJECTIVES
At the end of the session, the students should be able to: • Malt Syrup – From barley/wheat; food for yeast.
• Identify and describe the different characteristics and functions of the • Maple Syrup – From sap of maple trees.
major baking ingredients;
FAT
Used to tenderize, soften texture, add moisture, richness, and flavor. Increases
keeping quality. THICKENERS / GELLING AGENTS
KINDS OF FAT STARCHES
• Shortening – Solid fats for baking. • Cornstarch – Must cook 3 mins; opaque gel.
• Butter – 80% fat; hard when cold, melts easily. • Arrowroot – Quick thickening; can break down if overcooked.
• Clarified Butter – Water & milk solids removed. • Tapioca – From cassava; used as flour or pearls.
• Whipped Butter – Contains air; spreads easily but spoils faster. GELATIN
• Margarine – Hydrogenated fats + flavoring. • Derived from collagen.
• Oils – Liquid fats; used for greasing and frying. • Granulated – 7g/pack sets 1 pint.
• Lard – Rendered hog fat; flaky crusts; less used today. • Sheet/Leaf – Soak in ice water before dissolving.
Functions:
LEAVENING AGENTS
• Add moistness & richness.
Used to incorporate gas for volume, shape, texture.
• Increase keeping quality. Yeast
• Add flavor. • Fresh/Compressed
• Assist in leavening & flakiness. • Active Dry – Rehydrate at 110°F / 43°C.
• Instant Dry – No need to rehydrate.
MILK AND MILK PRODUCTS
Fermentation – Sugar → CO₂ + alcohol.
Adds: Texture, flavor, crust color, keep quality, nutritional value.
Chemical Leaveners
CATEGORIES OF MILK
• Baking Soda – Needs moisture + acid.
• Fresh Liquid Milk – Nothing removed/added.
• Baking Powder – Contains soda + acid + starch.
• Pasteurized Milk – Heated to kill bacteria.
• Baking Ammonia – For cream puffs.
• Raw Milk – Unpasteurized.
• Homogenized Milk – Cream does not separate. FLAVORINGS
• Concentrated Milks – Vacuum-evaporated. Salt
Examples: Enhances flavor, controls fermentation, strengthens gluten.
Types:
• Evaporated Milk – 60% water removed; canned.
• Sweetened Condensed Milk – Like evaporated + sugar.
• Table Salt
• Dry Milk Powder – Virtually moisture-free.
• Rock Salt
• Sea Salt
CREAM • Kosher Salt
• Half-and-half – 10–18% fat. Emulsions & Extracts
• Whipping Cream – 30–36% fat. • Vanilla – From pods; artificial form: Vanillin.
• Heavy Cream – ≥36% fat. • Chocolate – Various forms and sweetness.
Types of Chocolate:
CULTURED DAIRY PRODUCTS • Cocoa powder
• Buttermilk – Cultured skim/low-fat milk. • Unsweetened
• Sour Cream – Cultured light cream. • Bittersweet
• Yogurt – Cultured milk. • Semisweet
• Couverture
CHEESE
• Milk
• Cream Cheese – 35% fat; for cheesecakes, fillings.
• White (not true chocolate)
• Farmer’s/Baker’s/Quark – Fresh, soft cow’s milk cheeses.
• Mascarpone – 70–75% fat; sweet flavor. Coffee & Tea
• Ricotta – From whey; for cheesecakes, cannoli. • Coffee – Commercial extracts used.
• Tea:
EGGS
Adds flavor, leavens, thickens, enriches, and extends shelf life.
o Black
Components: o Green
o Oolong
• Yolk – Fat, protein, vitamins, iron.
• White – Albumen protein; sulfur. Herbs & Spices
• Shell – Fragile, porous. Herbs:
Forms: • Basil, Chive, Dill, Mint, Oregano, Parsley, Rosemary, Tarragon
• Fresh, Frozen, Dried Spices:
Functions: • Allspice, Caraway, Anise, Cardamom, Cinnamon, Cloves, Nutmeg,
• Structure Peppercorns, Vanilla Beans, Garlic, Ginger
• Emulsifying fats/liquids
Nuts
• Leavening Enhance texture and flavor. Roast before grinding.
• Shortening Types:
• Moisture • Almond, Brazil, Cashew, Chestnut, Coconut, Hazelnut, Macadamia,
• Flavor Peanut, Pecan, Pistachio, Walnut
• Nutritional value
Seeds
• Color Used whole or ground.
Types: • Weak flour = Soft wheat, low protein (Cakes)
• Anise, Caraway, Poppy, Pumpkin, Sesame, Sunflower • Only wheat flour develops enough gluten to make bread
Shortening:
Fresh Produce
Must be free from bruises, mold, or damage.
• Fat shortens gluten strands, tenderizes
Examples: • Made from animal/vegetable fats via hydrogenation
• Apples – Fuji, Gala, Granny Smith, etc.
Liquid:
• Berries – Strawberry, Raspberry, Blueberry, etc.
• Needed for gluten development
• Citrus – Orange, Lemon, Lime, etc.
• Amount affects tenderness/toughness
Mixing:
• Melons – Watermelon, Cantaloupe, etc.
• More mixing = more gluten
• Pears – Bosc, D’Anjou, etc.
• Bread dough – Mixed long to develop gluten
• Stone Fruits – Peach, Plum, Cherry
• Overmixing – Gluten strands break
• Tropical – Mango, Papaya, Guava, etc.
• Rhubarb – Use stalks only, leaves are toxic. THE BAKING PROCESS
• Changes in baking are similar for bread, cookies, cakes.
Alcoholic Beverages
Enhance or add flavor.
STAGES IN BAKING PROCESS
Types:
1. Gases form – Steam, air, and CO₂ expand
• Liquors – Rum, Bourbon, Whiskey 2. Gases are trapped – Proteins coagulate, structure sets
• Liqueurs – Kirsch, Amaretto, Kahlua 3. Starches gelatinize – Absorb liquid, thicken
• Wine – Cooking medium or flavoring 4. Proteins coagulate – Firming of gluten and egg
5. Fats melt – Moisture and tenderness
• Brandy – E.g., Grand Marnier for fruit/custards 6. Water evaporates – Final structure forms
PRINCIPLES OF BAKING 7. Sugars caramelize – Browning and flavor
KEY CONCEPTS
• Weight – Mass or heaviness (grams, ounces, pounds, etc.) STALING
• Volume – Space occupied (cups, quarts, liters, etc.)
2 FACTORS IN STALING
• Count – Number of individual items
1. Loss of moisture
• Formulas – Used in bakeshop instead of recipes; based on weight 2. Starch retrogradation
• Scaling – Baker’s term for weighing
• Basic Units: WHAT IS STARCH RETROGRADATION?
o Gram – Weight • Starch molecules reform crystals as baked goods cool, causing dryness
o Liter – Volume and staling.
o Meter – Length
o C̊elsius – Temperature TECHNIQUES TO MAINTAIN OR SLOW STALING
• Protect from air: Wrap bread in plastic; ice cakes
TABLE 5: MIXING METHODS o Do NOT wrap hard-crusted bread
1. Blending – Combine ingredients until uniform • Add moisture retainers: Fats, sugar
2. Stirring – Gently mix by hand or spoon
3. Beating – Vigorously agitate to incorporate air
• Freezing: Freeze soon after baking
4. Creaming – Beat fat and sugar until light o Use blast freezer at 40F̊ (-40C̊)
5. Folding – Gently combine light and heavy mixtures o Store at/below 0F̊ (-18C̊)
6. Kneading – Work dough to develop gluten
7. Cutting-in – Distribute solid fat into flour
8. Whipping – Beat rapidly to incorporate air
WHIPPING STAGES IN EGG WHITES
1. Foamy – Large bubbles, still liquid
2. Soft Peaks – Peaks fall over
3. Firm Peaks – Peaks hold but tips fold
4. Stiff Peaks – Peaks hold their shape
5. Dry – Overbeaten, dull, clumpy
FLOUR MIXTURES
MIXING & GLUTEN DEVELOPMENT
GLUTEN
• Gluten develops when wheat flour and water are mixed.
HOW GLUTEN DEVELOPS?
(Refer to original diagram or notes for process)
CONTROLLING GLUTEN
• French bread: Firm, chewy → needs more gluten
• Cakes: Tender → needs less gluten
Flour Types:
• Strong flour = Hard wheat, high protein (Bread)
