Baked foods are items cooked by dry heat in an oven, including bread, pastries, pies, and biscuits. The earliest bread was made around 8000 BC in Egypt using yeast. Key ingredients in baked goods include flour, eggs, milk, butter or shortening, leavening agents like baking powder or soda, and sugar. The baking process converts ingredients like flour and water into a light, airy final product through chemical reactions aided by enzymes. Bread and other baked foods provide important nutrients like calcium, fiber, protein, iron, and vitamins.

1. BREAD AND
BAKED FOODS
Dr.R.KALAIVANI,
Asst.Prof.Biotechnology
Bon Secours College for Women,
Thanjavur

2. WHAT IS BAKED FOODS?

3. BAKED FOODS
 Baked goods are cooked by baking, a method
of cooking food that uses prolonged dry heat,
normally in an oven, but also in hot ashes, or on
hot stones.
 The most common baked item is bread but many
other types of foods are baked as well
Pastry
Pie
Biscuits
Bread

4. HISTORY OF BREAD AND
BAKED FOODS
According to history, the earliest bread was
made in or around 8000 BC in the Middle
East, specifically Egypt.
The Ancient Egyptians baked bread using
yeast, which they had previously been using to
brew beer
 The quern was the first known grinding tool.

5. QUERN

7. Baking Powder
Baking powder is a leavening agent, which causes
your batter to rise.
Too much baking powder results in a bitter tasting
product, while too little results in a tough cake with
little volume.
Baking Soda
Baking soda is pure sodium bicarbonate, and
needs to be paired with an acidic ingredient like
honey, chocolate, or yogurt. Like baking powder,
it’s a leavening agent.
Use too much, and you’ll have a soapy, coarse
cake

8. Cornstarch
 This ingredient has multiple purposes depending on
the type of dish it’s being used in.
 Cornstarch is usually either a thickener or a binder, but
can also be an anti-caking agent
Eggs
 Eggs do a lot in baking, but most importantly they’re a
leavening agent (adding volume), and are a binder,
meaning they keep the finished product together.
 You can use the whole egg, for flavour, binding,
thickening, or glazing. Egg whites are a drying agent,
and add moisture and stability.
 Egg yolks contribute to texture and flavour.

9. Flour
Flour holds ingredients together in baking. When
flour protein is combined with moisture and heat, it
develops into gluten.
Different types of flours have different levels of
protein, which are suitable for various baked goods.
Milk
The protein in milk softens, contributes moisture,
and adds colour and flavour to baked goods.
 It’s a double-whammy in terms of function, as it
gives the dough or batter strength and structure, as
well as adds tenderness, flavour and moisture.

10. Salt
Salt does a couple different things in baking. For
one, it helps preserve the colour and flavour of flour.
In bread, it controls of the fermentation rate of
yeast, and strengthens the gluten protein in dough.
if you skip it, your product will taste very bland,
as it also enhances flavour
Butter
As a solid fat, butter is suited for baking than any
other fat product.
 Butter with a melting point just below body
temperature, which is why some cookies and baked
goods tend to “melt in your mouth.”

11. Shortening
Shortening is just 100%, solid fat made from
vegetable oils, almost exclusively used in baking.
 When you use shortening instead of butter in
baking, you’ll get a softer and more tender, though
taller and less flavourful product.
Sugar
In any given recipe, sugar is performing a number
of functions you’re probably not aware of.
 For one, it adds texture, like keeping your baked
foods soft and moist. Adds that “crunch” to the
crusts of cakes and cookies.

12. BREAD MAKING PROCESS

14. ENZYMES USED IN BAKING
INDUSTRY

15.  Xylanase (hemicellulases)
 Great value in baking as they improve the bread
volume, crumb structure and reduce stickiness by
decreases the water absorption, and thus reduces the
amount of added water needed in baking.
 Glucose oxidase
 Has been used to replace the chemical oxidants and
lipases to strengthen gluten, which leads to more stable
dough and better bread quality.

16. Maltogenic amylase
 Flour supplement
 It has anti staling effect
 It modifies starch while most of the starch starts to gelatinise
 Resulting starch granules become more flexible during storage.
Glucose oxidase
 Oxidizes glucose and produce gluconic acid and hydrogen
peroxide
 H2O2 is strong oxidizing agent that strengthens the disulfide and
non-disulfide cross-links in gluten
 Good working conditions help proper function of bakery system.
Pentosanases
 Exact mechanism is not yet discovered
 Improves dough machinability, yielding a more flexible, easier-
to-handle dough.
 The dough is more stable and gives better oven spring during
baking

17. Amylase
Maximises the fermentation process to obtain
an even crumb structure and a high loaf
volume
Lipase
Modifies the natural lipids in flour to
strengthen the dough
Asparginase
Reduces the amount of acrylamid formed
during baking

18. Lipase
Modifies the natural lipids in flour to
strengthen the dough
Lipoxygenase
Bleaching and strengthening dough
Protease
Weakens the gluten to give plastic
properties required in doughs for biscuits

21. Nutritional Facts About Bread
 Calcium
 White bread is fortified with calcium and four medium slices
per day would provide over 30% calcium which we need every
day to maintain healthy bones and teeth.
 Fibre
 Bread, especially wholemeal, is an important source of dietary
fibre which helps to keep our digestive system healthy, helps
control blood sugar and cholesterol levels and makes us feel
fuller for longer.
 Protein
 Bread is a low fat source of protein which is required by our
bodies for growth, renewal and repair.
 Iron
 White bread is fortified with iron. Iron is important for energy
and concentration, a healthy immune system and healthy
blood.

22.  Vitamins & Other Minerals
 Bread contains a wide range of vitamins and minerals
including B group vitamins thiamine (B1), Niacin (B3) which
are important for releasing energy from food and maintaining
healthy skin, eyes and nails.
 It contains the B vitamin Folate (Folic Acid) which is
important for pregnancy as it can help to prevent neural tube
defects such as spinabifida.
 Energy
 Bread is relatively low in calories. An average medium slice of
white bread contains 77 calories, brown contains 72 calories.
 Fat
 Bread is a low fat food. An average medium slice of white
bread contains 0.6g of fat, brown bread contains 0.7g.
 Sugar
 Most breads are low in sugar which is important for healthy
teeth and maintaining a healthy weight.

23. REFERENCE
• https://en.wikipedia.org/wiki/List_of_baked_g
oods
• https://ueat.utoronto.ca/baking-ingredients-
function/
• http://lyonbakery.com/the-origin-of-bread/
• https://www.fob.uk.com/nutrition-and-
health/