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TECHNOLOGY
What Quantity of Bread
Do You Eat Per Day?
Whole Wheat Bread
Baking is a deceptively simple-looking process
that hides a complex set of
chemical and physical processes
that are still not completely understood
I. INTRODUCTION
Baking is a millennia old process, and
bakery products range in complexity from
the simple ingredients of a plain pastry to
the numerous components of a cake.
pastry
biscuits
crackers
Cookies
baking ingredients
baking techniques
INTRODUCTION…
Sugar
Fats
Yeast foods
Milk products
Malt products
Egg
Improvers
1. Sugar/Sucrose
The basic source of energy which yeasts
convert into CO2 to leaven the dough
The most important food requirement for yeast
in a fermenting dough
Flour is the principal source
Sucrose is usually incorporated in yeast-
leavened breads
increases the rate of initial fermentation
Sugar…
Sugar also makes breads tender too.
It does this by preventing the gluten from
becoming too elastic.
The bread is chewy and tough when the gluten
becomes too elastic.
A variety of sugars
Can either be derived from wheat starch or
added by the baker
Sugar…
Better fermentation
Improved crumb softness & moistness
Malt flour
Malt extract
Dried malt extract
Malt…
Dough conditioners
Processing aids
Oxidizing agents
Bread additives
Concentrates
Dough Conditioners…
The term is commonly restricted to materials
that are typically added at much lower levels
than yeast or salt with the intention of:
Oxidizing agents
Soya flour
Fats
Emulsifiers
1. Oxidizing agents
Ascorbic acid
Azodicarbonamide
Potassium bromate
L-cysteine
2. Soya flour
Bleaching
Gluten oxidation
Common examples:
Lard
Shortening
Margarine
4. Emulsifiers
mixing
fermentation (or proving)
baking
1. Mixing
results in:
more fragile bubble walls
less gas retention
lower bread volume
Mixing (cont’d)
Over mixing can also result in sticky, difficult to
handle doughs which causes production
problems.
Caramelized sugars
pyrodextrins
a broad range of aromatic compounds
Baking (cont’d)
Many of the chemical and physical reactions
that take place at this stage are only partially
understood:
However, baking scientists and technologists
believe that the quality of final baking products
is influenced by:
The rate of heat application
The quantity of heat supplied
The humidity level within the baking chamber
The duration of the baking process
Baking (cont’d)
The rise in temperature of baking products
will speed up the enzymatic activities and
yeast growth
Introduction
A large number of baking methods exist around
the world
Time: 40 to 50 minutes
Temperature: about 40 0C
Humidity: 80 to 95%
8. Baking
2. Dividing
Carried out immediately after mixing
generates the shape and size of product required.
5. Final moulding
No gas or little gas is expelled from the dough
A much gentler moulding action is required
Required simply to shape the dough piece
Manufacturing…(cont’d)
6. Final proof
As for the BFP
7. Baking
As for the BFP
Core temperature of about 92–96ºC
Advantages of CBP