The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.

2. baking flours yeast eggs proofing baking ovens wheat

3. Flour Finely ground meal of wheat The quality of flour has direct implications on the final product Backbone structure of baked goods Acts as a Binding and Absorbing agent Effects the keeping quality of the product Adds to the nutritional value of the product

4. Wheat Essential grain used for bread making Has the right combination of Glutenin and Gliadin With water forms gluten , which retains the gas produced by the yeast The two primary types of wheat are HARD & SOFT WHEAT Hard wheat contains a high proportion of gluten Hence very good for breads and related products Soft wheat generally contains less gluten Hence used for delicate baked goods The three basic soft flours are – cake flour, pastry flour & cookie flour

5. From Sowing to Milling Wheat belongs to the grass family – Triticum Bread wheat – Triticum Aestivum – used in baking Pasta wheat – Triticum Durum – mainly for pasta making Science and research has developed many useful varieties Grows very well in temperate climates Except for the water, salt and optional yeast wheat has all Varies from pale gold to ochre or a reddish brown

6. The wheat grain The tiny fruit comprises of The Husk The Bran – the cellulose envelope Flour Kernel – creamy white starch and natural protein gluten The Germ – the plant embryo –Vitamin B&E, minerals, fatty acids etc.,

7. Milling of Wheat Wind mills the traditional way Beauce region of France – “bread basket of France” The grain – quality / humidity / protein content etc… Trial milling done in sample sizes The grain is stored in huge/ immense “Silos” The grist is cleaned meticulously in series of machines Brushed/ magnetic field / washed thoroughly in fresh water Let to settle in silos in the moisture

8. Milling of Wheat 46- 48 hours in the silo – moisture of 15 percent Traditional millstone – grinding. The stone grinds the germ too.shelf life  flavour  Modern roller milling effective and efficient The rollers separate the germ too - shelf life  flavour  Different sets of grinding / sifting with diff. grades of sieves Pnuematic ducts / fractional milling Final sifting – through a silk screen

9. Milling of Wheat For whole wheat flour – the entire bran &germ milled For White flour – the large particles of bran are extracted in the coarse sifters/ sieve Bleaching / enhancing / additives Tests Grading Bagging / stamps Dispatch What ever the the flour quality …. -you need a good baker to produce good bread 

11. GRAVITY FED

13. EGGS Eggs are natural emulsifying agents – they form smooth batters Creaming / beating produces gas to be trapped In turn helps in leavening Application of heat coagulates the proteins and forms the structure the framework for bread is formed The fat in the egg yolks have a shortening effect – E.g..Sponge cakes and yeast products Egg white and the structure in meringues and sponges They add colour, add volume, give structure to the products Improve grain and texture

14. EGGS Shelled eggs Frozen eggs - They save time and labor - They avoid wastage through spoilage / breakage - The quality is of uniform nature and hence the products - They can be egg yolk & white separate or combinations Freshness of eggs a very important factor The containers and cleanliness for whipping eggs Bring eggs to room temperature for better results

15. SALT Brings out the desired flavour Controls yeast action.> salt content retards yeast action Also prevents objectionable bacteria - and wild yeast types to develop Helps to strengthen the gluten and in turns holds co2 better It improves the texture and grain of the baked products

16. milk Improves texture Food value Keeping quality Flavour Sweetening Agents Sugar – grain, fine granulated sugar, confectioner’s sugar, pulverized sugar 7 brown sugar Honey – natural invert syrup produced from the nectars of flowers Molasses – concentrated juice of sugar Colour, flavour, helps yeast fermentation, controls yeast

17. Yeast Grown in vats with warm mash of ground corn, barley malt & water Compressed yeast , dried yeast and natural yeast 60 deg F – slow reaction to 188 deg F -Terminal death point Increases volume Improves grain and texture Improved flavour CHEMICAL LEAVENERS ACID LEAVENERS – BAKING POWDER SODIUM BI-CARB + ACID IN THE BAKING PRODUCT BASIC LEAVENERS -AMMONIUM CARBONATE > CO2 ON HEAT grain, texture, uniform symmetry and increase volume

18. FATS & SHORTENINGS Edible fats – vegetable or hydrogenated or animal origion Increase the tender texture of the baked products Keeping and eating quality enhanced The food value of the product is improved Grain and texture is improved Flavouring Material Natural oils – lemon and vanilla Avoid artificial flavours Spices, seeds, fruit, root, buds, barks, Salt – and its kind adds flavour Chocolate and cocoa

19. Bread Making Process Start with raw ingredients and weigh them accurately Mix and knead Allow fermentation – primary Scaling Rounding Bench proofing Molding Panning Pan proofing Baking Cooling

20. Dough Mixing Uniform mixture of ingredients all along the dough To develop gluten to promote the elasticity of the dough Also to distribute the yeast cells uniformly so that receive uniform nutrition and also proof evenly SPONGE DOUGH METHOD: Partial dough is made a s base starter and the rest of the Ingredients mixed in later STRAIGHT DOUGH METHOD: All ingredients mixed in together

21. FREMENTATION The most favourable temp 80 – 82 deg F The length of the fermentation depends on the yeast, temperature of the dough and the surroundings Young dough – indicates under proofed Old dough – indicates over proofed The punching of the dough helps in relaxing the gluten and equalises the temperature of the dough Best indication – punch when double the size

22. Controlling Dough Temperature Very important to moderate the dough temperature The ingredients temperature Machine friction Heat due to fermentation process Water Temperature chart

23. TYPES OF FLOUR

28. HARVE S T LOAF

29. HOT CROSS BUNS

30. FRENCH BREAD

31. PITA

35. Cakes Methods of making Cake batters : Creaming Method - sugar / butter flavours and spices/ egg / milk + water / sifted flour with the baking powder Two stage method - All dry ingredients + fat + milk mix. … 2 nd stage add the remaining milk and mix at a slow speed Sponge or foaming - Eggs and sugar to around 100 deg F/ beat until the required consistency is reached / Fold in flour uniformly

36. Cookies Creaming method – sugar+butter + eggs + flour One stage method – mix all ingredients Rolled Cookies Ice box Cookies Spritz Cookies Bar Cookies Sheet Cookies Drop Cookies