This document discusses ingredients and processes for preparing bakery products. It outlines key ingredients used in baking like various flours, sweeteners, leavening agents, fats, liquids, and essences. It also lists different types of bakery products categorized by their dough such as lean-yeast dough, soft dough, and rich-yeast dough. Finally, it outlines characteristics used to evaluate bakery products like color, consistency, moisture content, and appearance.

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• Prepare bakery products
• Decorate and present bakery products
• Store bakery products
PREPARING AND PRODUCING
BAKERY PRODUCTS

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• Flour – it is the elastic gluten framework
which stretches to contain the expanding
leavening gases during rising.
• Bread flour - hard wheat flour with about
12 percent protein.
• Cake flour – soft wheat flour that is 7.5
percent protein
• All-purpose flour - blended during milling
to achieve a protein content of 10.5
percent.
List of Primary Ingredients in
Baking

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• Whole wheat flour – contains the
nutritious gem and bran as well as the
endosperm of the wheat kernel.
• Rye flour – often used in combination
with wheat flour for bread.
• Triticale flour – a hybrid of wheat and
rye.
• Oat flour - has relatively high protein
content, 17 percent, but does not form
gluten.

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• Corn meal - coarsely ground dried corn. Both
corn flour and corn meal contain 7-8 percent
protein on a dry basis.
• Rice flour - has about 6.5-7 protein and does
not form gluten.
• Potato starch flour - another non gluten
forming flour usually used in combination with
other flours.
• Soy flour – contains 50 percent protein and is
used primarily to boost the protein content of
baked goods.

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• Sucrose (table sugar) – has many
functions in food other than providing
sweetness. Sugar tenderized dough
and batter products and may help the
baked product to brown.
• Fructose – in crystal form nearly
twice as sweet as sucrose and is
more expensive.
- it attracts more water than
sugar, therefore fructose sweetened
products tend to be moist.
• Honey - sweeter than sugar
because it contains fructose.
Sweeteners

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• Molasses – imparts a dark color and strong flavor to
baked foods.
- not as sweet as sugar.
• Saccharin – a heat and non caloric sweetener that, in its
pure form is 200-300 times as sweet as sucrose.
• Acesulfame k – (sweet one SM) A very low sweetener
that is 200 times as sweet as sucrose.
- it is heat stable so it can be used in
baked goods.
Aspartame - commonly known as Nutrasweet SM , IS
NOT HEAT STABLE so it is not an appropriate sweetener
for baked goods.

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• Baking Soda – produces gas for
leavening when combined with an acidic
ingredient such as vinegar, lemon juice
or molasses.
• Baking powder - contains baking soda
and the right amount of acid to react with
it.
• Yeast – Living microorganism until it is
destroyed by heat. As yeast grows and
multiplies it gives off carbon dioxide
which causes the dough to rise.
Leavening Agent

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• Fat – in the form of solid shortening, margarine, or butter,
or in liquid form of oil contributes tenderness, moistness,
and a smooth mouth feel to baked goods.
• Shortening - shortening is 100 percent fat and is solid
at room temperature. It is often made of hydrogenated
vegetable oils, but sometimes contains animal fats.
• Butter – made from cream and has a fat content of at
least 80 percent. The remaining 20 percent is water with
some milk solids.
• Margarine - made from fat or oil that is partially
hydrogenated, water, milk solids, and salt.
Fats

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• Reduced fat substitutes - have
less than 80 percent fat.
• Oil - used in some muffin, bread
and cake recipes.
Fats

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• Served many functions in baked
goods.
• They add flavor and color,
contribute to structure, incorporate
air when beaten, provide liquid, fat,
and protein, and emulsify fat with
liquid ingredients
Eggs

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• It is necessary in baked goods for
hydrating protein, starch and leavening
agents.
• Liquids contribute moistness to the
texture and improve the ,mouth feel of
baked products.
Liquids

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Milk
• contributes water and valuable nutrients
to baked goods.
• It helps browning to occur and adds flavor.
Juice
• May be used as liquid recipe.

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• Flower Essences
• Fruit Essences
• Candy Essences
• Nut Essences
• Vanilla Essence, Extract and Vanilla Bean
Paste
• Syrups
Some Essences that may add to
baking:

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Lean –Yeast Dough
– Crisp-crusted breads
– Soft-crusted breads
– Rye breads/whole wheat/multi-grain/health breads
– Sour dough
– Unleavened breads
Soft Dough
– Loaf and Buns
Rich-Yeast Dough
– Sweet dough
– Rolled in dough/Laminated dough
LIST OF BAKERY PRODUCTS
ACCORDING TO THEIR TYPE

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• Quick Bread
- Muffins
- Shortcakes
• Doughnuts, fritters, pancakes and waffles
• Cookies

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• Color
• Consistency and texture
• Moisture Content
• Mouth feel and earing properties
• Appearance
BAKERY PRODUCT CHARACTERISTICS:

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