food

1. Baked Snacks
► Baked, pastry and cakes are very much a part of
the snack food scene
► As bread is basis of sandwich thus as the number
of varieties of bread has increased greatly,
extending the variety and choice of sandwich
snack to almost limitless extent
► Bread has been modified and improved over the
years in its shelf life, with its ability stretching to
perhaps 4 and 5 days or even more
1

2. ► These factor made bread much useful snacks
base then previously
► Crackers, cookies and cakes are some of oldest
snack food known
► Unsweetened and dried cracker like cakes were
certainly known in prehistoric times
► These foods have their ability to stay palatable
for a long period of time
► Also their easy transportation and their ready
consumption without any further preparation
make them high on list of staple snacks
2

3. BREAD
►Bread is strictly any mixture of a cereal and
water cooked to a reasonably fixed shape
►Bread is made mainly from wheat flour,
added salt and water to enhance the flavor
and yeast to provide aeration by biological
action (yeast)
►The liquid part is mixed into the solid until
the flour is wet before kneaded to dough
3

4. ►Kneading is a stretching and tearing action
by means of which the gluten is developed
to enable the dough to hold the carbon
dioxide gas produced by yeast from the
natural wheat sugars
►Bulk fermentation follows, the length of
time depending upon the good to be
made, strength of the flour, and process
used
4

5. ►The dough stands at a temperature
normally the same as that at mixing, in a
draft free place, and in a covered
container to prevent skinning
►The fermented dough is then divided by
weight or volume, molded or shaped, and
placed in or on a suitable tin pans to proof
until about doubled or triple in size before
baking at 350-440 oF
5

6. SANDWICH BREAD
► Sandwiches, is made by placing a filling between
two slices of bread, can be made using bread of
almost any shape
► However the most popular form of bread for this
purpose is known as sandwich bread
► It produce standard slices approximately 5 inch
square
► A standard loaf may contain, in addition to the
four essential ingredients, some fats an emulsifiers
at about 1 %
6

7. ►There are wide variations on this bread for
sandwiches
►Nuts and seeds or a whole range of other
flavor and texture ingredients that are
suspended by gluten in wheat flour in order
to keep the bread light, soft and palatable
7

8. FRENCH BREAD
► French bread is made with a softer flour and a
dough at 70 oF with soft consistency and without
fat
► They are best eaten with in a 5 hours of baking
► French sticks are exported as frozen dough for
baking off at a point of sale
► They are used for open and closed sandwiches
and to serve with butter as an accessory to snack
meal or soups
8

9. SWEET BREAD AND BUN
►For these, a heavily enriched dough uses at
least 6 % of flour weight in sugars and fat
of some kind
► some or all of the water may be replaced
with milk; eggs may be added to the liquid;
and the softer than usual dough is
fermented for a shorten time than for other
breads
9

10. ►Fruits and/or nuts may be added at rates
from 25% of flour weights upward, spices
may also be used
►The range of traditional fermented bun
goods is wide, but all find a place at break
times as snacks for serving with or without
butter and preserves
10

11. TOAST
► Toast is bread that has been cut or sliced and then
reheated sufficiently to cause surface
caramelization
► Toast is used as a base for many cooked snacks,
probably the commonest being fried
► They form large, hot, open sandwich, some of
which can be eaten with the fingers, others being
served with a knife and fork
► Toasted bread is also served with the traditional
English breakfast with marmalade
11

12. DOUGHNUT
►Doughnut are small buns fried in hot oil or
fat to form sweet snacks that can be made
from a prepared mix and mechanically
produced at the point of sale with
considerably less capital outlay than
equivalent baked products
12

13. COOKIES AND CRACKERS
►Cookies are perhaps the best known quick
snack product
►Crisp breads and crackers are used as bread
substitute usually topped with savory foods
like cheese, fish, and meat preparation
and/or salad items
►In addition to these (snacks for pleasure)
certain special types of product play an
important role as snacks for necessity
13

14. ► For example, they make very good vehicles for
carrying vitamins and minerals, especially in the
cream of a filled sandwich and so can be used as
dieters meal
► As a part of a calorie-controlled diet, a consumer
is invited to replace one meal per day with three
or four portions of the products, thereby limiting
calorie intake but ensuring adequate essential
nutrients
► Often a non-nutritive filler is also added that gives
the feeling of satiety without providing extra
calories
14

15. ►Other special dietary needs can be met
►High fiber products are a good example,
where either high levels of wheat bran are
used in the recipe or fiber from another
cereal source
►High protein products are another specialty
►By using high protein ingredients like Soya
flour or caseinate (milk protein) this can be
doubled
15