Baked Products Defect and Reason
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The presentation is all about the defects of a baked product met by a baker and its possible reasons. Credits to the References.
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This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
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The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
Kinds of oven
There are several types of ovens described, including deck ovens, rack ovens, mechanical ovens, convection ovens, Dutch ovens, range ovens, and pizza ovens. The document also provides instructions on how to properly preheat an oven, including removing items, adjusting shelves, setting the correct temperature, and waiting for the oven to fully heat before adding food.
Dough rheology
This document discusses dough rheology and various equipment used to analyze dough properties. It defines dough as a wet mass developed by mixing wheat flour, water, and other ingredients. Dough undergoes viscosity changes during mixing as it develops elastic and extensible characteristics. Equipment described includes the farinograph, extensograph, alveograph, mixograph, amylograph, and rapid visco analyzer. These tools measure properties like water absorption, viscosity, elasticity, and strength to evaluate dough development and quality.
Bread faults
There are many factors that can cause faults in bread, both external and internal. Some external faults include improper volume from too little or too much yeast, under or over fermentation, or too high oven temperature. Internal faults include holes and tunnels from weak flour or improper mixing, as well as cores from uneven mixing or skin formation during proving. Addressing factors like dough consistency, fermentation time, and oven conditions can help reduce faults.
Caking making methods
The document discusses various methods for cake making, including shortening methods like creaming, two-stage, and flour batter. It also covers egg foam methods such as sponge, angel food, and chiffon. The creaming method involves softening and aerating fat with sugar before adding eggs and flour. The two-stage method is used for high-ratio cakes and involves mixing dry ingredients with shortening before adding liquids and eggs. Egg foam methods rely on beaten eggs for volume and involve folding dry ingredients into whipped eggs. Each method aims to combine and aerate ingredients while developing the proper texture.
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This document discusses common cake faults, their causes, and ways to classify them. It identifies two main types of cake faults - external and internal. External faults include a crust that is too dark, cakes that are too small, spots on cakes, shrinkage, bursting or peaking on top, a crust that is too thick or pale. Internal faults cover uneven texture, holes and tunnels, coarse grain, poor flavor, sinking fruit, crumbling or pale fruitcakes, cakes being dense or having poor keeping quality. Each fault is explained along with potential causes such as incorrect ingredient amounts, quality issues, mixing errors, or baking problems.
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The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
Pasta
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This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
Icings
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
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The document provides information on baking ingredients and processes. It discusses various ingredients used in baking like butter, flour, raising agents, sugars, and eggs. It explains how to properly measure dry and wet ingredients using appropriate utensils. The basic steps of baking are outlined, including preheating the oven, preparing pans, mixing and assembling batter/dough, baking, testing for doneness, cooling, and decorating.
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crackers-biscuits-and-cookies-processing---dr--shanise-.pdf
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Baked Products Defect and Reason
- 1. PASTRY DEFECTS AND THEIR CAUSES Baclili, Cadmolyn Binhaon, Jessica Garcia, Belson Pagosto, Rexton Bachelor of Science in Home Economics. Benguet State University.
- 2. Pastry Defects •Pastry dough sticks to the table. •This problem manifests when we start kneading or flattening our dough. Bachelor of Science in Home Economics. Benguet State University.
- 3. Common CAUSE and SOLUTION PROBLEM Pastry dough sticks to the table. solution chill your tools, dust the working surface with flour. cause Work surface or dough is too warm to handle. Bachelor of Science in Home Economics. Benguet State University.
- 4. •Loss of sweetness/flavour and lack of crust colour. • It means that your baked product was tasteless and the colour of it was pale or even white. Bachelor of Science in Home Economics. Benguet State University.
- 5. lossofsweetnessandlack ofcrustcolor. cause too much proofing and resting solution reduce proofing and resting time. Bachelor of Science in Home Economics. Benguet State University.
- 6. •Deformed and shrunken Crust •Ask one group to identify the problem of the shown picture Bachelor of Science in Home Economics. Benguet State University.
- 7. • Blisters on crust is manifested in the outcome. We can see a raised are on the surface of our product that is filled with air. Blister on crust. Bachelor of Science in Home Economics. Benguet State University.
- 8. Soggy Lower Crust •The lower crust wet and when it is lifted it will fall down. Bachelor of Science in Home Economics. Benguet State University.
- 9. •The pie was placed in too high and too low oven temperature. •The air did not circulate well under the pie in the cooling time after baking •The fillings have been a bit too runny. •Over handling of pastry. Bachelor of Science in Home Economics. Benguet State University.
- 10. Crumbly and Mealy Pastry •When it is lifted it easily break down. Bachelor of Science in Home Economics. Benguet State University.
- 11. Tough Baked Product. •The baked product is tough. When we say tough in terms of baking it is very difficult to chew. Bachelor of Science in Home Economics. Benguet State University.
- 12. Bachelor of Science in Home Economics. Benguet State University.