Professional Documents
Culture Documents
8 Baking 1
8 Baking 1
Outline
Definition of baking
Bakery product classification
Basic ingredients
Processing steps
Product quality and spoilage
Video presentation
Definition of Baking
Includes all processing steps to produce bakery
products
Basic Ingredients
Wheat Flour
- Proteins :
- alcohol soluble prolamin : gliadin
Gluten
(elastic dough)
Wheat flour
Hard wheat, bakers flour (11 - 12% protein) : for
bread, noodle, fermented biscuits
Soft wheat, cake flour (8 - 9% protein) : for cake,
non-fermented biscuits
Shortening
- To produce shortness & tenderness
- To aid aeration
- To improve eating quality
- To improve keeping quality
- Melting point of shortenings 46-51oC
Salt
- Flavor
- Strengthen gluten
- Keep moisture
Water
- Dissolve ingredients
- Form dough consistency
- Starch gelatinization
- Control dough temperature
Yeast
- S. cerevisiae
- For dough fermentation (volume, flavor, aroma)
- Cream yeast, compressed yeast, active dried yeast (instant)
Component
Gluten strengthening
Potassium bromate,
ascorbic acid, chlorine
dioxide
Gluten softening
L-cysteine, sodium
metabisulphite
Yeast foods
Ammonium salts,
phosphates & sulphates
Amylase, protease
Enzyme supplements
Crumb softener
Mono / di glycerides of
fatty acids or other
emulsifiers
Equipment
Equipment
I. MIXING and FORMING
Z-blade mixer
Equipment
II. HEATING OVEN
1. Direct heating ovens
Equipment
II. HEATING OVEN
2. Indirect heating ovens
Equipment
III. HEATING OVEN OPERATIONS
batch,
semi
continuous,
continuous
Packaging
Weighing
Cooling
Flour sieving
Depanning
Mixing
Baking
Fermentation
proofing
Gas release
Panning
Dough dividing
Moulding
Rounding
Resting
Mixing
- Aims :
1. to form homogeneous dough
2. to develop gluten with optimum plasticity, elasticity & viscous
flow
- Mechanism : blend, combine, compress, fold, stretch, push
- Methods :
1. Straight dough
2. Sponge and dough
3. Mechanical dough development (rapid
process, batch or continuous operation)
Mixing step
1. Slack, - wet & sticky
2. Pick up, - gluten structure
3. Clean up, - drier & more elastic
4. Development, - smooth dough
5. Final, - silky & dry, smooth
6. Let down, - wet & sticky
7. Break down, - disintegrated
Fermentation
- Complex biochemical changes
- Yeast ferments sugars producing ethanol, CO2, organic
acids, etc
volume, flavor
- Development of acidity
dough
- Temperature of dough increases
physical changes in
Baking
Purposes:
Improve sensory properties
Improve shelf life of dough (preservation
through thermal degradation of enzymes,
microbes, reduced water activity)
Baking
-
Baking
Process involved:
Heat transfer
Heat is transferred to
products
Mass transfer
Water is removed from
products
Baking
Product Quality
The quality of bakery products is commonly
assessed by sensory means.
Spoilage
Staling : loss of aroma & flavour
changes of texture (dry and crumbly)
Microbiology : molds, bacteria
Suggestions :
- Keep good sanitation
- Preservatives
- Crumb softener & anti firming additives
- Appropriate packaging
- Good storage conditions
Staling
- Physical & chemical changes which reduce the quality of bread
- Increased crust moisture, crumbliness, firmness, starch
crystallinity, opacity
- Decreased soluble starch, hydration capacity of crumb & loss of
flavor
- The basic cause : slow change of starch from an amorphous to a
crystalline form, the latter binding considerably less water than
the former. This change leads to a rapid hardening & to
shrinkage of starch granules away from gluten skeleton
crumbliness
References
Fellows, 2000. Food Processing Technology, Principles
and Practice
Case Study
A food industry produces infant biscuits
which have to be fortified with vitamins
and minerals. Some vitamins are
destroyed during baking. How do you
produce such biscuits while fulfilling the
requirement of vitamin contents ?