Baked Products - Food Science Principles 2024 PDF

2 Baked Products Dr. Mohamed Elsaadany 14  Baked Products: Batters and Dough Type of Bread 1. Quick bread: This type of bread use baking powder or backing soda as 2. Yeast bread Common ingredients in all baking: Flour and Liquid in addition to substa...

2 Baked Products Dr. Mohamed Elsaadany 14  Baked Products: Batters and Dough Type of Bread 1. Quick bread: This type of bread use baking powder or backing soda as 2. Yeast bread Common ingredients in all baking: Flour and Liquid in addition to substances, such as: Starch, Fats or oil Sugar, Sweeteners Leavening agent to produce CO2, liquid, Flavoring agents, and perhaps eggs. 15 15 Dr. Mohamed Elsaadany 15  Gluten development Gluten is - a substance made up of proteins present in wheat flour that gives structure and strength to baked Gluten development is required for dough expand and without gluten the expansion does nor occur when CO2 is generated from yeast, and the dough does not reach its Extracted gluten is used to fortify protein content of some breakfast cereal, for binding breading on meat, poultry or fish, and as an extender for fish and meat products 16 16 Dr. Mohamed Elsaadany 16  Function of Various Ingredients in Batters and Dough Flour Function Types of flour... Bread flour (Hard wheat flour): highest gluten content; creamy white color Cake flour: very low gluten content; pure white color Pastry flour: very low gluten content; creamy white color; slightly less delicate than cake flour All purpose flour: medium gluten content; medium white color; good for general production work Gluten-free flour: People who have a gluten sensitivity or Celiac Disease cannot tolerate certain levels of gluten 17 17 Dr. Mohamed Elsaadany 17  Liquids Function Liquids Function Liquids are crucial in hydrating the proteins required for gluten formation and the liquids are the solvent for dissolving many recipe ingredients such as the leavening Types of liquids Milk and cream Eggs, honey, molasses and even butter 18 18 Dr. Mohamed Elsaadany 18  Leavening Agents Function Leavening Agents Function leavening agents raise dough or “ ” Include air, carbon dioxide (CO2), and steam The amount of air depends on: - Mixing method, - Sifting flour prior to addition, beating, creaming, and so forth Carbon dioxide (CO2) Produced chemically by: Baking Soda – Alkali & Acid combine to form carbon dioxide which expands when Baking Powder – combination of baking soda & dry acid 19 19 Dr. Mohamed Elsaadany 19  Leavening Agents Function Yeast – Microscopic plant that reproduces quickly Needs food: sugar and flour Needs moisture Needs warmth Gives off carbon dioxide as it grows Create bubbles in dough Give baked products a special flavor and smell Steam: is the works of combination When large amounts of water and high heat are present Water turns to steam, and product rises The steam leaves a cavity in product (great for fillings) 20 20 Dr. Mohamed Elsaadany 20  Eggs Function Act as binders, holding ingredients together. The whole eggs and yolks contain emulsifiers that distribute fat in the dough (a greater percentage of egg is necessary in a high-fat formulation compared to a low-fat or high-liquid Egg leavens Provide coagulated structure Nutritive value, color, and flavor improved flavor and color of cookies Eggs contribute elasticity 21 21 Dr. Mohamed Elsaadany 21  Fat Function Fat Function Fats and oils tenderize baked products by coating flour proteins in the batter or Shorten by controlling gluten strand length Create the flakes or dough layers Fats and oils help prevent the staling process of baked products Promote greater volume of the developed protein matrix, allowing it to stretch more easily without breaking Fats containing water in the mix are less effective in their shortening ability than 100 % fats 22 22 Dr. Mohamed Elsaadany 22  salts and Sugars Salt Function To controls the growth of yeast with its CO2 production, The absence of salt in yeast bread dough allows rapid yeast Sugar Function Contributing flavor Sugar makes a product tender Elevates the temperature at which the protein coagulates, and starch gelatinizes, thus extending the time for CO2 to expand the baking dough A substrate for producing CO2, acids, alcohols, and a 23 23 Dr. Mohamed Elsaadany 23