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Lec 1 Introduction to baking science.ppt
- 1. 1 1 Introduction to Baking Science & Technology
- 2. 2 Course Contents • Introduction to baking science & technology • Baking ingredients: wheat, rye, rice flours, gluten, sweeteners, eggs, yeast, chemical leaveners, shortenings, fat replacers, water • Functional additives: emulsifiers, enzymes, antioxidants, eggs, milk & milk products • Bakery products: breads-manufacture, enzymes in bread making, sour dough, frozen bread dough
- 3. 3 Cont… • Special products: biscuits, crackers, cakes, doughnuts, pizza, macroones, pies, rolls • Quality control • PRACTICAL • Preparation of breads, biscuits, cakes, pizza, pies, doughnuts, macroones • Effect of different ingredients on bakery products
- 4. 4 4 Introduction to Baking • Baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam • It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches (keesh), cookies and crackers
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- 6. 6 6 Baking Science & Technology • Baking is a science, and it is needed to understand what goes on inside a biscuit when it bakes and a cake batter when it's being whipped • Baking is a technology in which different techniques are involved to produce baked products • So, baking science and technology is the application of science to industrial and commercial baked products
- 7. 7 7 History • In the Roman Empire, baking flourished widely • In about 300 B.C., the pastry cook became an occupation for Romans • Around 1 A.D., there were more than three hundred pastry chefs in Rome alone • Around 2500 B.C., records show that the Egyptians already had bread
- 8. 8 8 Importance of Baking Science • Baking is one of the primary ways in which we cook food • Baking is important where dry heat is required to cook the foods • Proper maintenance and regulation of temperature and humidity in the production of quality bakery foods is of the utmost importance
- 9. 9 9 Bakery products • Bakery products are an important part of a balanced diet • Today, a wide variety of such products can be found on supermarket shelves • Some of these products are used as snacks • Bread is a widely used bakery product
- 10. 10 10 Major bakery products • Bread • Cake • Biscuits • Cookies • Pastries • Pizza • Doughnuts • Crackers
- 11. 11 11 Main Ingredients in Baking • Flour (Wheat, rice, rye) • Water • Sweeteners • Eggs • Yeast • Shortenings
- 12. 12 Accurate measurements in baking • Baking is a matter of chemistry • Proportions and ratios of liquid, flour, and fat will make or break the baked item • All the added ingredients should be in defined proportion 12
- 13. 13 Baking is consumer science • Sensory preferences • Adding value, quality • Packaging • Food labels – Nutrition Facts – Ingredient list – Health claims • Product Standards • Consumer Rights
- 14. 14 Baking is Math • Determine temperatures for liquids, batters, doneness of products, storage • Weigh and measure ingredients, dough, batter • Calculate yield, net weight, Nutrition Facts label • Product cost and price point • Time use, efficiency • Consumer product acceptance surveys
- 15. 15 Baking Builds Career Skills • Learn work competencies • Project time management – Problem solving, creativity – Visualization, communication – Reading, comprehension, application – Team building – Cultural/social diversity – Technical skills, computers, equipment • Learn food handling, safety, storage • Marketing skills, customer preferences
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Editor's Notes
- Tarts: A small open pie with a fruit filling. A pastry cup with a filling of fruit or custard and no top crust. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Quiches: Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.
- Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.