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Lec 1 Introduction To Baking Science

The document provides an introduction to the topics of baking science and technology, outlining the course contents which include ingredients, functional additives, different bakery products, quality control, and practical preparation experiences. Baking is described as both a science in understanding chemical processes and reactions during baking, and a technology involving various production techniques. Major ingredients in baking such as flour, water, sweeteners, eggs, yeast and shortenings are also highlighted.

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199 views

Lec 1 Introduction To Baking Science

The document provides an introduction to the topics of baking science and technology, outlining the course contents which include ingredients, functional additives, different bakery products, quality control, and practical preparation experiences. Baking is described as both a science in understanding chemical processes and reactions during baking, and a technology involving various production techniques. Major ingredients in baking such as flour, water, sweeteners, eggs, yeast and shortenings are also highlighted.

Uploaded by

Asad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Introduction to Baking

Science & Technology

1
Course Contents
• Introduction to baking science &
technology
• Baking ingredients: wheat, rye, rice flours,
gluten, sweeteners, eggs, yeast, chemical
leaveners, shortenings, fat replacers,
water
• Functional additives: emulsifiers, enzymes,
antioxidants, eggs, milk & milk products
• Bakery products: breads-manufacture,
enzymes in bread making, sour dough,
frozen bread dough

2
Cont…
• Special products: biscuits, crackers, cakes,
doughnuts, pizza, macroones, pies, rolls
• Quality control
• PRACTICAL
• Preparation of breads, biscuits, cakes,
pizza, pies, doughnuts, macroones
• Effect of different ingredients on bakery
products

3
Introduction to Baking
• Baking is the cooking of food by dry heat
in an oven in which the action of the dry
convection heat is modified by steam
• It is primarily used for the preparation of
bread, cakes, pastries and pies, tarts,
quiches (keesh), cookies and crackers

4
5
Baking Science & Technology
• Baking is a science, and it is needed to understand
what goes on inside a biscuit when it bakes and a
cake batter when it's being whipped
• Baking is a technology in which different
techniques are involved to produce baked products
• So, baking science and technology is the
application of science to industrial and commercial
baked products

6
History
• In the Roman Empire, baking flourished widely
• In about 300 B.C., the pastry cook became an
occupation for Romans
• Around 1 A.D., there were more than three
hundred pastry chefs in Rome alone
• Around 2500 B.C., records show that the
Egyptians already had bread

7
Importance of Baking
Science
• Baking is one of the primary ways in which
we cook food
• Baking is important where dry heat is
required to cook the foods
• Proper maintenance and regulation of
temperature and humidity in the
production of quality bakery foods is of
the utmost importance

8
Bakery products
• Bakery products are an important part of a
balanced diet
• Today, a wide variety of such products can
be found on supermarket shelves
• Some of these products are used as snacks
• Bread is a widely used bakery product

9
Major bakery products
• Bread
• Cake
• Biscuits
• Cookies
• Pastries
• Pizza
• Doughnuts
• Crackers

10
Main Ingredients in
Baking
• Flour (Wheat, rice, rye)
• Water
• Sweeteners
• Eggs
• Yeast
• Shortenings

11
Accurate measurements
in baking
• Baking is a matter of chemistry
• Proportions and ratios of liquid, flour,
and fat will make or break the baked
item
• All the added ingredients should be
in defined proportion

12
Baking is consumer
science
• Sensory preferences
• Adding value, quality
• Packaging
• Food labels
– Nutrition Facts
– Ingredient list
– Health claims
• Product Standards
• Consumer Rights

13
Baking is Math
• Determine temperatures for liquids,
batters, doneness of products, storage
• Weigh and measure ingredients, dough,
batter
• Calculate yield, net weight, Nutrition Facts
label
• Product cost and price point
• Time use, efficiency
• Consumer product acceptance surveys

14
Baking Builds Career
Skills
• Learn work competencies
• Project time management
– Problem solving, creativity
– Visualization, communication
– Reading, comprehension, application
– Team building
– Cultural/social diversity
– Technical skills, computers, equipment
• Learn food handling, safety, storage
• Marketing skills, customer preferences

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