NUT1104 Lecture 8: Bread and Baked Goods PDF

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2...

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2 Module 4 Module 1 Module 3 FOOD COMPONENTS and FOOD ADDITIVES and FOOD INTRODUCTION FOOD and FOOD MATERIALS CHEMISTRY SAFETY 1.1 Course 3.1 Meat, Poultry 4.1 Food Additives Introduction 2.1 Water and Fish 4.2 Food Safety Syllabus 2.2 Carbohydrates 3.2 Eggs and Dairy Course content 2.3 Proteins 3.3 Legumes, Course 2.4 Lipids Pulses and Cereals calendar 2.5 Vitamins and 3.4 Flour and Pasta Rules Minerals 3.5 Bread and Regulations Baked Goods 3.6 Chocolate Course Calendar 3 Course Calendar 4 Book 1) Essentials of Food Science, 5th Edition 2021 Vaclavik, Vickie, author.; Christian, Elizabeth W.; Campbell, Tad. Book 2) Fennema's Food Chemistry, 4th Edition, Kirk L. Parkin, Owen R. Fennema (Editors), ISBN: 9780429195273.3) Learning outcomes 5 Become familiar with physics and chemistry of bread and baked goods Understand the reactions and the importance of formulations Identify the manufacturing steps and processes Outline 6 Introduction Bread and Baked Goods Physics and chemistry Roles of each ingredient in the mix Quality attributes  What is your favorite bread or baked product? Croissants? Bagels? Scones? ??????? 7  Introduction 8 Canada is the 12th largest retail market for bakery products in the world US$6.6 billion in sales in 2021, equal to 1.6% of total global sales Retail sales of baked goods are expected to grow at a CAGR of 3.5% from 2022 to 2026, reaching US$7.8 billion by 2026 https://agriculture.canada.ca/en/international-trade/market-intelligence/reports/sector-trend-analysis-  Introduction- isn’t it surprising! 9 Canada was the world's second largest exporter of baked goods with the total baked goods exports of US$3.8 billion in 2021  after Germany. Canada had a trade surplus of US$2.0 billion in baked goods, and exports went overwhelmingly to ???. https://agriculture.canada.ca/en/international-trade/market-intelligence/reports/sector-trend-analysis-  Introduction 10 The store-based retailing, with supermarkets accounting for US$3.1 billion in sales, or 47.8% of the market Who was the largest player in the bread market in 2021(Canada)? The largest player was George Weston Ltd, with US$787.0 million in sales. The second  Grupo Bimbo SAB de CV, with US$783.0 million in sales. https://agriculture.canada.ca/en/international-trade/market-intelligence/reports/sector-trend-analysis-  Introduction 11 https://agriculture.canada.ca/en/international-trade/market-intelligence/reports/sector-trend-analysis- Introduction 12 The use of carbohydrates, fats, and proteins  functionalization of ingredients Use of sugar, fat, and flour What matters in the recipes? The ratio, measurements, instructions, etc.  Introduction 13 For example “CULINARY ALERT! Specifying “flour, sifted” or “sifted flour” as directions in a product formulation/recipe are two different instructions. Measure first, then sift is the former; Sift first, then measure is the latter!” Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer. Introduction 14 Batters and dough Kneading and mixing Leavening agents  Introduction 15 Batters: beaten or stirred, a considerable amount of liquid as the continuous medium 1. Pour batters pancakes and popovers  thin and have a 1:1 ratio of liquid Batters to flour. 2. Drop batters contain more flour than a pour batter with a ratio of 1:2 of liquid to flour E.g., muffin and cookies Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Introduction 16 Dough: thicker than batters, 1. Soft dough biscuit preparation, or yeast does not contain a lot of liquid, bread Dough a liquid-to-flour ratio of 1:3 is kneaded, not beaten or stirred 2. Stiff dough contain more flour than a soft dough and may have a ratio of continuous medium: the 1:6 or higher flour/gluten matrix Some cookies and pastry (e.g., pie crust) Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Introduction 17 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Introduction 18 Gluten Heterogenous mixture of proteins, mainly gliadins and glutenins High in glutamine Low in essential amino acids – lysine, methionine and tryptophan Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Introduction 19 Gluten Insoluble in water Heat-sensitive Storage, gluten forming proteins of wheat Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Introduction 20 Gluten or the gluten matrix strong, three-dimensional, viscoelastic structure the hydrophobic, insoluble gliadin proteins that contribute sticky, fluid properties to the dough, and the insoluble glutenins that contribute elastic properties to the dough Only gluten containing flours can form gluten matrix when hydrated. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Gliadins 21 Contain single polypeptide chains Globular conformation, with intra disulfide bonds Most of them have low molecular weight (16 kDa -50 kDa) Knezevic, D., Rosandic, A., Kondic, D., Radosavac, A., & Rajković, D. (2017). Effect of gluten formation on wheat quality. Columella: Journal of Agricultural and Environmental Sciences, 4(1), 169-174.  Glutenins 22 One group of glutenins contain low molecular weight 20 kDa to 50 kDa (LMW GS) The other group of glutenins high molecular weight 50 kDa to 200 kDa (HMW GS) Plant proteins important for human nutrition, but 3 illnesses associated with gluten intake Knezevic, D., Rosandic, A., Kondic, D., Radosavac, A., & Rajković, D. (2017). Effect of gluten formation on wheat quality. Columella: Journal of Agricultural and Environmental Sciences, 4(1), 169-174.  Gluten and its impact on certain23 individuals Plant proteins important for human nutrition, but 3 illnesses associated with gluten intake Food allergy Celiac disease Gluten sensitivity Knezevic, D., Rosandic, A., Kondic, D., Radosavac, A., & Rajković, D. (2017). Effect of gluten formation on wheat quality. Columella: Journal of Agricultural and Environmental Sciences, 4(1), 169-174.  How does gluten network form? 24 Upon hydration and manipulation, physical and chemical transformations take place Under applied shear and tensile forces Hydrogen bonding, hydrophobic association, and disulfide crosslinking Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Why it is important? 25 Properties of dough Viscoelasticity Strength Resistance depend on the structure and interaction of the proteins that form the dough. Knezevic, D., Rosandic, A., Kondic, D., Radosavac, A., & Rajković, D. (2017). Effect of gluten formation on wheat quality. Columella: Journal of Agricultural and Environmental Sciences, 4(1), 169-174.  26 What are the types of interactions in gluten network? Peptide bonds van der Waals interactions Ionic interactions Disulfide bonds  27 What are the factors disrupting the gluten network? Presence of fat Presence of fiber or compounds compete with the water absorption Presence of acid  Functions of gluten proteins in 28 the dough Gliadin is responsible for extensibility and viscosity. Glutenin is related to strength parameters; elasticity and cohesiveness. Gluten network responsible for slowing down the water transfer maintaining of gas produced during yeast fermentation oven-rise. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Bread and Baked Goods 29 Encourage gluten network formation Bread Strudel dough Inhibit the gluten network formation Cakes Biscuits Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  30 How to change the dough properties and baked product? To make dough stronger Add salt Use high gluten flour To make dough weaker Add sugar Add fats/oils Acidity in dough  31 Which type of flour produces stronger dough? a) High gluten flour b) All-purpose flour c) Spelt flour d) Chickpea flour  Experiment on gluten content 32 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  33 Functions of ingredients 1. Flour 2. Liquids 3. Leavening agents 4. Egg 5. Fats/oils 6. Salt 7. Sugar 8. Additives  34 1. Flour Provides structure to baked products primarily due to protein content, to a lesser degree with its starch content Wheat flour  gluten network Whole wheat flour Non-gluten flours Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  35 2. Liquid ingredients Provides hydration for proteins  gluten formation and for starch  gelatinization protein and starch determine the texture Acts as a solvent solubilize ingredients such as leavening agents, sugar, and salt Produces steam liquids leavens and expands air cells during baking Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  36 3. Leavening agents Chemical, biological and physical leavening agents Raises the dough Air, CO2 and steam Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  37 3. Leavening agents Physical leaveners Steam and air Biological leaveners Yeast and bacteria Chemical leaveners Baking powder (baking soda + an acid + inert filler) Baking soda (NaHCO3: sodium bicarbonate) Ph > 7 --basic  38 3. Leavening agents Baking soda is is a crystalline salt, found in a natural mineral form in nahcolite deposits, by Nicolas Leblanc in the 1790s food additive, medicine, and cleaning product, fireworks, fire extinguishers, fungicides, and pesticides. requires an acidic catalyst (yogurt or buttermilk) in the batter to function. Baking powder contains baking soda, cream of tartar, inert filler  39 3. Leavening agents baking soda must be combined with an acid to work Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  40 3. Leavening agents Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  41 3. Leavening agents Saccharomyces cerevisiae a microscopic, one-celled fungi releases zymase, which metabolizes fermentable sugars—fermentation— in an anaerobic process, yielding ethanol and CO2 (with more yeast cells, more CO2 is produced Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  42 3. Leavening agents Air Depending on the mixing method such as sifting the flour before adding, beating, or creaming Resulting in great variance in air incorporation into a batter or dough Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  43 3. Leavening agents CO2 Produced chemically by baking soda and baking powder Produced biologically by yeast Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  44 3. Leavening agents Steam Due to liquid (water) during baking Make dough and batter light and porous Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  45 4. Egg Acts as a binder Holding the ingredients together Distributes fat Whole eggs and egg yolks contain lecithin  emulsify fat and oil Contributes aeration and leavening Egg whites contain protein  air incorporation during beating Egg whites produce lighter and drier finished products Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  46 4. Egg Contributes to the structure Due to proteins present, they coagulate by heat, beating or change in acidity Contributes to color and flavor Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  47 5. Fats and oils Have various roles in batters and doughs as well as baked products tenderize baked products by coating flour proteins in the batter or dough and physically interfering with the gluten development “shorten” by controlling gluten strand length; they create the flakes or dough layers seen in biscuits or pie crust. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  48 5. Fats and oils leaven by incorporating air (creaming solid fats with sugar). help prevent the staling process of baked products. “plastic” fats, such as hydrogenated shortening or some other solid fats Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  49 5. Fats and oils Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  50 6. Salt Necessary component of yeast breads by dehydrating yeast cells and controlling their growth with CO2 production Contributes to flavor Competes with other substances for water Less water  less gluten development and less starch gelatinization Exerts an osmotic effect Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  51 6. Salt Absence of salt  rapid yeast development and rising Resulting in collapsible, extremely porous structure Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  52 7. Sugar Contributes to flavor Makes products tender Competes with other substances for water Less water  less gluten development and less starch gelatinization Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  53 7. Sugar Elevates temperature at which the proteins coagulate and starch gelatinized This results in extended time for CO2 to expand the baking dough Acts as a substrate for yeast to work Exhibits hygroscopic (water-retaining) properties Baked products become more moist, gummy, or runny Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  54 7. Sugar Provide browning due to Maillard reaction and sugar caramelization Maillard reaction Reaction between the reducing sugars and amino acids Caramelization Breakdown of sugar molecules Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer. SUMMARY 55 Gluten proteins and their role in a dough Factors improving or inhibiting the gluten network formation Type of interactions in dough Ingredients and their role in baked products Class Activity 56 Read the article and answer the questions posted on Brightspace “Class activity – lecture 8” under the Quizzes section.  57 Next Topic… 3.6 Chocolate  58 References Any questions? 59 Contact Office hour: information: Ezgi Pulatsu, PhD Tu 12.00-1.00 pm (Teams-online, the [email protected] link is on Brightspace under the announcements) Or By Appointment TA– By Appointment