Bakery-Products in Bread and Pastry Products

5-Types-of-Bakery-Products

1. TYPES OF BAKERY
PRODUCTS

2. 1.BREAD
•Breadsareoneoftheoldestforms
offoodintheworldandaremade
bybakingdough,aflourand
watermixture.Otheringredients
suchassalt,fat,milk,sugar,
bakingsoda,andyeastcanbe
added.Breadscomeinvarietyof
formsincludingrollsandloaves.
Othercommon ingredientsin
breadincludenuts,seedsand
vegetables.

3. KINDS OF DOUGH IN BAKING
BREAD
Doughuseinbakingbreadisclassifiedintotwo:
•LeanDough.Thebasicingredientsforbreadwhichinclude
flour,yeast,salt,alittlesugar,andshorteningmakeupthe
leandough.ThisdoughismadeupintoPandesal,Pan
Americano,Frenchbread,andothercrustybreadvarieties.
•RichDough.Asidefromthebasicingredientsforbread,rich
doughhasbutter,nuts,fruits,eggsandcondiments.Milkis
oftenusedinmakingrolls,coffeecakes,andthesweetbread

4. CHARACTERISTICS OF WELL -
MADE YEAST BREAD
1.Well-shapedforitskindwithadelicatelygoldenyellowcrust.
2.Thecrumbstructureshowfinegrain,thincellwallsanduniform
texture
3.Pleasingflavor,neitheryeastynorsour.
4.Thoroughlybakedcrumb,notstickyorgummy

5. BISCUITS
Biscuitsaresmallflakyquick
breads.Theyareleavened
withfastactingleaveners
whichmakepreparationtime
shorterthananyyeast
leavenedbread.

6. Biscuit Method
Thismethodisusedforbiscuits,sconesandsimilarproducts.
Itsometimescalledthepastrymethodbecauseitissimilarto
theprocedureinmakingcrust.
1.Measureingredientsaccurately.
2.Siftthedryingredientstogetherintoamixingbowl.
3.Cutintheshorteningbyhandorpastryblender.Combine
untilthemixtureresemblesacoarsecornmeal.
4.Combinetheliquidingredients.

7. 4.Addtheliquidtothedryingredients.Mixjustuntilthe
ingredientsarecombinedandsoftdoughisformed.Donotover
mix
5.Bringthedoughtoaflouredsurfaceandkneadlightlyby
pressingitoutandfoldingitinhalf.Rotatethedough90
degreesbetweenfolds
6.Repeatthisprocedureforabout10to20times,orfor30
seconds.Thedoughshouldbesoftandslightlyelastic,butnot
sticky.Overkneadingtoughensthebiscuits.

8. Characteristics of Good Baking
Powder Biscuit
1.Goodvolume.
2.Goldenyellowcrustwhichisfineandsmooth.
3.Asheetedcrumboffinegrainandevencolorwithno
yellowishspotsofpoorlyblendedbakingpowder.
4.Delicateflavor,notalkalineorbitterduetoexcess
bakingpowder.

9. 3. PIES AND PASTRIES
Piesarebakedgoodsthathaveacrust
andfilling.Theterm“pastry”comes
fromtheword“paste”whichreferstoa
mixtureofflour,liquidandhigh
amountoffatthanregularpiedough.
Thevariouskindsofsweetproducts
madefromthesedoughandpasteare
commonlyreferredtoaspastries..

10. TYPES OF PIES
1.Onecrustpie-isatypeofpiethatdoes
nothaveatopcrust.Itonlyhasthe
bottomcrustthatlinesthepieplateand
holdsthefillingwithathinlayerofdough.
2.Doublecrustpie-ismadeoftwocrusts-
thetopandthebottomcruststhatseal
aroundthefillings

11. 3.Turnovers–areindividualpies
formedbyfoldingthecrustinhalfover
afilling(EncyclopediaBritannica,
2013).Theopenedgesarepressed
togethertoenclosethefilling.
4.Puffpastry-isarolleddoughformed
fromlayersoffatinbetweenlayersof
dough.Thisproducesverythinlayersof
doughwhichpuffsupwhenthetrapped
airexpandsduringbaking(Gisslen,
2001.

12. TYPES OF COOKIES
1.Pressedcookies–madefromsoftdough.The
doughmustbesoftenoughtobeforcedthrougha
pastrybagofcookiepressbutstiffenoughtoholdits
shape.Somebuttercookiesaremadethisway
2.Droppedcookies-theyaremadefromrelativelysoft
doughthatisdroppedbyteaspoononthebaking
sheet.Usethe2-spoonmethodtodrop.
3. Rolled cookies–these are made from stiffer dough
that is rolled out ant cut with special cutters to form
various shapes before baking: for easier handling, the
dough is chilled.

13. 4. Molded cookies–molded cookies are
made from stiff dough, shape and rolled
by hands into balls then stamping them
out with the tines of a fork.
5.CookiePressButterCookies
Thesecookiepresscookiesareflavored
withalmondorvanillaextract.

14. 5. MUFFIN
Muffinaresimplecupbreadsleavenedandare
consideredamemberofthequickbreadfamily.Avarietyof
quickloafbreadsandcoffeecakescanbederivedfromthe
basicmuffinrecipe
MuffinMethod
Thisisusedformuffins,pancakes,wafflesandmanyloaf-type
quickbreads.Itisfastandeasyandovermixingmustbe
avoided.Muffinbattershouldbemixedonlyuntilthedry
ingredientsarejustmoistened.Donotworryifthereareafew
lumpsinthebatter;asmoothbatterisnotthegoal.