Basic Ingredients in Bakery Products PDF

Basic ingredients in bakery products 1. Flour  Contains gluten which contributes to the crumb structure and retains gas in raised bakery products  Starch in flour forms a paste that is set by heat during baking Types of flour  High ratio flour  Whole wheat flour ...

Basic ingredients in bakery products 1. Flour  Contains gluten which contributes to the crumb structure and retains gas in raised bakery products  Starch in flour forms a paste that is set by heat during baking Types of flour  High ratio flour  Whole wheat flour  Whole meal flour (Brown flour) Characteristics of good quality flour  Self-raising flour  Colour  Strength  Tolerance  High absorption power  Uniformity Functions of flour  Act as a binding agent and absorbing agent  Add flavor to the product  Add nutritional value to the flour  Builds the structure of the product  Holds the other ingredients together and they are evenly distributed into the dough or mixture  Affect the shelf life of the product Storage of flour store flour in bulk storage silos or climate-controlled warehouses. Ensure conditions are cool, dry, and free from pests. Use airtight containers or bags if smaller quantities are required, and implement regular quality checks and proper inventory rotation to maintain freshness and prevent spoilage. 1 2. Yeast 9. Pre mixes  Produces gas (carbon dioxide) to raise dough  Reduce dough preparation time  Contributes to dough conditioning and flavor  Ensure even mixing of minor ingredients and help to avoid operator errors Mixing dough  A satisfactory dough is one which will hold a large quantity of gas and retain it as the protein sets during baking  A good dough is made by mixing the ingredients and by kneading/rub  During the mixing process, the large glutenin molecules are stretched into linear chains which interact to form sheets around the gas bubbles 3. Salt  The stretching of the glutenin involves a number  Helps control yeast fermentation of chemical reactions  Toughens dough by strengthening gluten  Extends dough development and mixing time 4. Sugar  Fermented by yeast  Sweetens dough  Contributes to development of golden brown colour of bakery products, Bread making  Tenderizes crumb and extends shelf life 5. Shortening  The aim of the bread making process is to  Fat (Butter, margarine…) convert wheat flour and other ingredients into a  Assists gas expansion during fermentation light, aerated, soft and palatable food  Tenderizes crust  Quality of bread making flour depends on 2  Extends shelf life factors o Factors associated with gas production 6. Milk o Factors associated with gas retention  Full cream, non-fat, etc.  If either of these inadequate, get a unsatisfactory  Improves the flavor and texture of products loaf 7. Egg  These 2 factors mainly govern by the quality and  Gives strength and flavour to products quantity of the gluten 8. Backing powder  If good quality gluten, adequate gas production and retention will be confirmed  Produces carbon dioxide to raise dough 2 Effect of ingredients on bread making Types of yeast  Fresh yeast 1. Water o Cream yeast  Bring ingredients to contact with each other to o Compressed yeast form the dough  Dry yeas  Form gluten –give assistance to the preparation of gluten Good quality fresh yeast should have the following  Quantity of water used depends on; characteristics: o Absorption of flour o Process used  Appearance: Creamy beige color, free from dark o Other ingredients spots or discoloration.  Water absorption depends on protein content  Texture: Firm and crumbly, not sticky or mushy.  Aroma: Pleasant, slightly yeasty smell without any and physical properties of starch sour or off odors.  If the pH of water is too high activity of yeast  Moisture Content: Proper moisture level, neither goes down too dry nor too wet.  Activity: High leavening power, producing a strong 2. Starch and consistent rise in dough.  Swelling and gelatinization  Shelf Life: Fresh and within the expiration date, indicating it's still potent and effective for baking. 3. Yeast ( Saccharomyces cerevisiae)  Capable of fermenting sugar to produce CO2 and ethanol 4. Salt  Trap CO2 in gluten and ethanol remove in the  Contribute to taste and flavour baking process  Tightening effect on gluten  flavor development  Control the fermentation / action of yeast  Yeast has number of enzymes such as diastase,  Prevent the action of acid producing bacteria invertase, maltase, protease and zymase  Amount of yeast to be added depends on; 5. Sugar o Flour type  Contribute to the development of crust colour o Formulation use  Improve flavour o Method of bread making  Yeast act on sugar sugar provide fermentable carbohydrate for active fermentation of yeast Types of sugar  Granulated sugar  Icing sugar  Castor sugar  Sugar cubes  Loaf sugar  Nib sugar 3   Brown sugar  Helps to give crust colour o Demerara sugar  Improves the toasting quality o Barbadose sugar  Improve the texture  Treacle  Useful for decoration purposes  Glucose syrup  Honey 6. Fats and oils  Golden syrup  Milk and animal fat  Jaggary o Butter o Lard o Suet  Vegetable fat compounds o Margarine o White fat/Compound fat o Pastry fat o Special cake fat  Oils Functions of fat in bakery products  Increase caloric value  Contribute to the development of soft crumb / texture  Increase the loaf volume because fat has a lubricating effect with gluten. Therefore, expand during baking  Provide nutrition  Provide extensibility in bread dough  Improve the flavour  Remove stickiness  Reduce the crumb toughness  Improve the softness of the product 7. Eggs Types of eggs Functions of sugar  Shelled eggs  Act as a sweetener  Frozen eggs  Act as a energy source for yeasts Quality tests for eggs  Improve flavor  Retain the moisture for long time  Candling method  Caramelize when heated and provide  Salt solution test characteristic dark  brown colour to the product Candling Method Hold an egg up to a bright light to check for internal  Has mellowing or tenderizing capacity defects, air cell size, and overall quality. 4 Salt Solution Test Place an egg in a saltwater solution; fresh eggs sink, while older eggs float or stand upright. Functions of egg 9. Moistening agents  Provide structure to the product  Water o Hard water  Give moisture to the product o Soft water  Add flavour o Acidic water  Improve the taste o Alkaline water  Add nutritional value o Saline water  Lecithin present in the egg yolk act as an  Milk emulsifier o Liquid form  Lutin found in the yolk imparts colour o Concentrated form  Help to increase the loaf volume o Dry form  Give softness to the product  Act as a thickening and binding agent Milk  Egg yolk contains fat which has a shortening  Enhancement of the nutritional properties action  Enhance the protein and mineral content  Egg wash gives a shining appearance to  Improve mixing tolerance pastry and baked dough products  Increase the loaf volume  Develop the flavour 8. Leavening agents  Obtain softer dough  The leavening process is a process of adding a  Assist in production of thin crust substance to bread dough (and other baked goods) that enables the dough to rise. Risen 10.Improvers and Emulsifiers breads rely on a means of producing carbon dioxide gas that becomes trapped in the batter Improvers or dough causing the rising action  Leavening agents are needed for;  Chemical improvers o To make the product light  Natural improvers o To increase the volume o To enhance the crumb color, softness, Chemical improvers taste, smell and the texture o To make the product tender and lighter  Potassium bromate o For easy digestion  Ammonium Chloride o To make it tastier and appetizing  Potassium iodate  Lime water Methods and functions of leavening  Calcium peroxide  Mechanical  Calcium propionate o Creaming or beating  Calcium, sodium and potassium acid  Chemical phosphate o Baking soda  Potassium and ammonium o Baking powder  sulphate o Ammonium bicarbonate  Ascorbic acid  Biological/Natural  Lactic acid  Vapour pressure 5 Phosphates (e.g. Calcium phosphate, Ammonium Bread making process phosphate) 1. Recipe and scaling  Mineral improvers  Accurately weigh all the ingredients  Act both as flour and bread improver  Also act as a yeast food 2. Mixing  By adding phosphates get more vigorous and  Sieve together the dry ingredients uniform fermentation  Add the fat content & rub through the dry  Because reproduction of yeast will be higher ingredients Potassium bromate  Disperse the yeast into slightly warm water & add to the above ingredients  Popular mineral improver  Formation of dough and check the  Helps to retain the shape of the bread consistency  Banded in some countries due to the  Mix until a smooth clear dough is obtained & carcinogenic effect the gluten forming proteins are developed Natural improvers  Check the dough at intervals and continue mixing until it is soft and smooth, but not  Milk sticky  Malt  Cover the dough & keep worm during the  Eggs bulk fermentation time  Fat  Use a standard mixing time, dough  Sugar temperature and mixer speed  Soy flour Emulsifiers  Glycerol monostearate (GMS)  Lecithin Functions of emulsifiers  Improves the gluten strength Purpose of mixing  Increase the leavening activity  Controls mold growth  disperse dissolve the ingredients  Improve the product external and internal  hydrate develop the gluten forming proteins qualities  form a smooth clean dough  Enhance the nutritional value  Increase the shelf life of the product 3. Bulk fermentation time (BFT)  Help to increase the fermentation tolerance  Improve the slicing quality  This term is used to described the length of time that the dough is allowed to ferment in bulk BFT is measured from the end of the mixing method to the beginning of the scaling process The length of BFT can be from 1 16 6  hours is related to the level of salt, yeast in 8. Bake the recipe as well as the dough temperature  Bake at the required temperature and for a pre-set time 4. Knead  Check if a loaf is adequately baked by lightly  To develop the gluten structure and produce tapping the side or base a smooth silky finish  A properly baked loaf has a hollow sound  Machine mixed dough require only a short  When baking bread on baking trays, ensure gentle kneading after mixing sufficient space between the dough pieces to allow for expansion and to bake the sides 5. Ferment  Ensure that all spaces between pieces are the  Allow the dough to rise until it has same to achieve uniform baking approximately doubled in size 6. Knock back 54 - 60º C Yeast is killed  To expel the gas and reduce the size of gas bubbles  Initially, dough is tough, but after about ¾ of the fermentation time it is full of gas and the 78º C gluten relaxes Protein coagulate  The inflated dough is knocked back to its original size by kneading  This improves the quality of a loaf because it stretches and conditions the gluten, removes 130º C large gas holes, gives a better shape and Development of crust colour Sugar begins to caramelize volume and produces a more stable crumb structure 9. Cooling 7. Divide into pieces  It is vital that all bread & fermented products  To form the correct sized pieces of dough are removal from the baking tins & trays  Cut the dough into uniform sized pieces immediately on withdrawal from the oven &  Weigh to ensure that each is the same weight placed on to a cooling wire (legal requirements)  This will prevent the product from becoming  At a larger scale, mechanical dough dividers soggy/moist by a process known as can be used ‘Sweating’  The dough is molded into the required shape  Before slicing, wrapping & finishing all bread by hand or using a mechanical molder must be allowed to cool to room temperature  Breads are baked on trays because this dough has to support its own weight and retain its shape during baking 7 Bread scoring Crust staling  How we evaluate the bakery products?  Fresh loaf crust …> brittle, dry and crispy  External, internal and sensory characteristics  On staling become soft, and leathery o Satisfactory volume  Caused due to the migration of water from moist o Symmetry of the loaf / uniform shape crumb to the crust o Even crust colour  Hygroscopic crust absorb water readily and o Clean, bright crumb colour become soft and leathery o Breaking of loaf to produce the crust  Excess humidity (above 80%) in store also o Smooth texture responsible for soggy crust o Sheen –shiny effect  That can be minimized by using proper packaging o Acceptable organoleptic properties Crumb staling Retrogradation (starch)  Depend on the changes of starch  Starch retrogradation refers to the re-association  When water evaporates crumb become dry, less or the re-crystallization of the polysaccharide in elastic and become crumbly / brittle …> hard gelatinized starch texture  Since amylose is a smaller unbranched molecule,  Change flavor and aroma It occurs more rapidly with amylose than the  Fat in loaf …> starch molecules tend to have fat amylopectin layer outside. Therefore, evaporation of water  Retrogradation of starch is affected by storage kept at minimum temperature, composition such as water content,  Protein level …> high protein in wheat flour sugar, lipid, salt and anti staling agents present in absorb water and rate of staling is lower the system Microbial spoilage Spoilage of bread Bacterial spoilage Bread staling  Happen when the sanitary conditions are poor  Breaking down of protein and starch  Broadly includes all changes except microbial changes  Discoloured and sticky crumb accompanied by an unpleasant odour  Vary with the storage temperature (high at room °T)  Appear after 12-36 hrs of backing during hot climates  Palatability and consumer acceptance go down  Gradually darkening of crumb which eventually  Changes occur in both crust and crumb (physical become brown & chemical)  Crumb firmness is more correlated with bread Fungal spoilage staling  Aspergillus spp , Penicilium spp , Rhyzopus spp , Mucor Types of breads,  Due to poor sanitary conditions  Can be contaminated through utensils  White bread (knives)  Brown bread  Fancy bread  Fruit bread 8