Role of ingredients in bakery industry

This PPT is detail study of ingredients in bakery industry

1. Name:- Varad Nagesh Kadre Year :- 3 year Subject:- Bakery and confectionerY technology Role of ingredients in bakery industry

2. Introduction Baking is a method used to prepare bread, cakes, pastries, pies tarts, cookies, crackers, biscuits, pretzels, scones, etc. The aim of the baking process is mainly to convert flour and other ingredients into palatable food. The fundamental considerations in the production of baked products are ingredients or raw materials and machinery. As per the level of usage in formulations, ingredients are classified into two categories: major, minor.

3. What is Bakery industry? A bakery Industry is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also categorized as cafes, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakery industry throughout the world.

4. Role of Bakery industry? When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view.

5. Types of ingredients:- Major ingredients Minor ingredients Flour Water Sugar Leavening Agent Yeast Salt Milk
Eggs
Shortning (Fat or Oil) Emulsifier Bread improver

6. Flour:- Flour Provides the Recipe Foundation • Flour gives the structure for the product. • The gluten, or protein, in flour, combines to form a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. • In cakes, cookies, and quick breads, we want little gluten formation, which makes products tough. Fats and sugars help prevent gluten formation. • In most baked goods, all-purpose flour is a good choice; it has less gluten than bread flour.

7. Water:- Water hydrates flour proteins which result in gluten formation. Water also controls the dough temperature and its consistency. It dissolves salts, sugars and suspends other non-flour materials uniformly in the dough. Water is also required for activating enzymes and for swelling starch making it digestible.
Gives different texture to baked items especially breads and rolls. The texture of a baked product is coarse and chewy if water is used instead of milk

8. Sugar:- Sugar Is Sweet and Helps Tenderize • Sugar adds sweetness, as well as contributing to the product’s browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react. Ultrafine Granulated sugar Powdered sugar Brown sugar Used for cakes and sometimes called the “baker’s special” Sugar commonly found in the table at home Frequently called confectioner’s sugar because it is used in making frostings and icings Often called soft sugar because of its moisture content And its colour vary from light to dark brown

9. Leavening agent:-Baking soda and baking powder Baking soda and baking powder form CO2, that is held by fat pockets, gluten, and starch, which makes the baked product rise. Baking soda and powder are not interchangeable; be sure that you have the product the recipe calls for. • Too much leavening agent will make the bubbles too big, then they will combine and burst, leading to a flat cake or bread. Too little leavening agent will result in a heavy product, with soggy or damp layers.

10. Yeast:- different from other leavening agents because it is alive! Yeast is a single celled plant that feeds on starch and sugar. In a bread dough where the oxygen supply is limited, the yeast can only partially breakdown the sugar. Alcohol and carbon dioxide are produced in this process known as alcoholic. fermentation. C6H12O6(aq)⟶(YeastEnzymes)⟶2C2H5OH(aq)+2CO2(g) The carbon dioxide produced in these reactions causes the dough to rise (ferment or prove),and the alcohol produced mostly evaporates from the dough during the baking process.

11. Salt:- Salt is mainly added to impart taste, bring out the taste of other ingredients, and improve the flavour and characteristics of the bread. Salt acts as a toughener. It has a controlling effect on the activity of the yeast and also prevents the formation and growth of undesirable bacteria in yeast-raised doughs.

12. Milk:- Milk can be used in solid (powder) or liquid forms. The liquid milk is neither a toughener nor a tenderizer, but when combined with other ingredients may contribute to both toughness and tenderness in the products. The milk solids have a binding effect on the flour protein, they also help to regulate the colour and impart flavour in the baking process.

13. Eggs:- Add texture Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. And the proteins contribute to the structure of the baked good.

14. Shortening (Fat or Oil):- Fat lubricates the structure, tenderizes the flour proteins and holds a large number of air cells incorporated during creaming. Baked products containing fat in the recipe stay soft and more palatable for a longer period. E.g., butter, margarine, vegetable oil. Shortening is used in baking to help make products crumbly, flaky and tender. It is 100 percent fat as opposed to butter and lard, which are about 80 percent fat, so shortening results in especially tender cakes, cookies and pie crusts.

15. Bread improver:- 1. beside above ingradients sometimes improvers like Potassium Bromate, Potassium Iodate, Ascorbic Acid and calcium peroxide are added at level of ppm 2. In bread making properties of flour are increased if the flour is aged 3. It adds active O2 to the flour that improves the strenght of gluten and reflects better bread quality Emulsifier:- Glycerol monostearate (GMS):- It is emulsifying agent (mixing of two immisible liquids) and act as a surfectant (a substance which tends to reduce the surface tension of a liquid in which it is dissolved), some times quantity of fat is reduce in formula by adding some emulsifiers like GMS
ii. If GMS is to be used it should be used along with fat, it is excellant flour strenthner, enhancing gluten, it improves texture of bread by ensuring fine and more uniform crumb structure and it keeps bread fresh and soft.