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Introduction to Baking

Presented by: Emmy A. Wanjohi PHEO EASTERN PROVINCE

Introduction
Baking is the process of cooking using dry heat in an oven. Baking products are made using wheat flour as the main ingredient. Whole wheat meal consists of approx. 12-13% moisture, 10-14% protein, 3-4% lipids, 70-75% starch and 1-2% ash. Baked products are distinguished by formulation used, production process and shapes of product made

Ingredients
a) Wheat flour The quality of wheat flour obtained after milling dictates the type of product to be made. Bread is made from wheat flour obtained from hard wheat (strong flour). The protein content ranges from 10-14% depending on variety. 11% is the minimum protein desirable for good upstanding loaves i.e. that which will hold gas without collapsing. Cakes/cookies are made using weak flour, 7-9% protein. Color of flour is influenced by extraction rate i.e. separation of endosperm from bran and germ and this influences color of product made. Wheat flour protein plays a significant role in quality of baked product. When mixed with water the protein forms a 3-dimensional network gluten capable of holding other ingredients used. Network held together by various bonds which continuously form and break gives ability to mould and deform dough.

Ingredients
b) Bakers yeast Yeast is available as compressed cake, active dry yeast or instant dry yeast. Role of yeast is to break down sugars, releasing alcohol and carbon dioxide, responsible for the volume increase. Rate of fermentation is influenced by pH, optimum 4-5 and temp optimum, 35-40oC among other conditions.

Ingredients
c) Salt or NaCl Role: Give flavour Control fermentation Strengthen/tighten gluten. d) Water Role: Necessary for dough fermentation and contributes to weight of the dough (50%). Water must be neutral, nor soft or hard for good dough formation. It must be drinking quality free from colors, odours and microbesafe. Amount added depends on product

Ingredients
e) Fats/shortening/margarine Fats used should be plastic i.e. soft. Not liquids or hard fats. Role: To tenderize the baked product. Gives flavour especially for margarines. Improves the volume through better gas retention. Improves the calories. f) Sugar Sucrose, glucose, corn syrups are all used. Roles: Flavour Nutrient for yeast Formation of brown crust color Tenderizes the product (its a moistener).

Ingredients
g) Emulsifiers Include GMS, Diacetal tartaric acid. All emulsifiers have both a hydrophilic radical. Role is to help distribution of fat in dough mass uniformly. As a result the product: Has a tender crust Finer grain and smooth texture Increased volume due to better gas holding capacity Improved keeping quality h) Eggs Eggs have the ability to absorb a lot of air when whipped. This is a property of egg albumen. Role: Improves nutritional value i.e. source of proteins, vitamins. Increases the volume of the cakes. Gives fine grain and smooth texture due to the presence of lecithin in egg yolk. Impacts nice golden color to the cake

Ingredients
i) j) k) Baking powder This is used as source of carbon dioxide in cakes, cookies ans sometimes doughnuts Others These are optional and include milk which may replace water in cakes. When used it improves the nutritional value and contributes to crusts brown color formation. Cereal and legume flours When added become a dilution to gluten. Levels added will depend on product being made and strength of wheat flour being used. Levels beyond 10% generally lower the quality of the product made.

BAKING EQUIPMENT
Weighing balances Mixers Working bench/table Fermentation cabinets Moulders Baking tins/trays/cups Ovens Cooling racks Slicer Knives/cutters/spoons

Steps in production process


a) Dough Formation This involves incorporation of both dry and wet ingredients; blending/mixing them until smooth mass of dough is formed. This is achieved through use of mixers. The role of mixing is to: Blend ingredients to a homogenous mass. Develop gluten network. Produce desirable dough characteristics that give a nice product. Well formed dough should be smooth on surface and when gently tapped with finger, a thin translucent membrane is formed.

Steps in production process


Dough mixing methods: Straight dough method. All ingredients except shortening are put in mixing bowl, mixed for 2-3 minutes. This allows full hydration of ingredients. Shortening added then mixing continued for 35 minutes or until a smooth dough forms. Sponge and dough method. A sponge which consists of 50-70% flour, all yeast, 60% water is made by mixing process which gives the sponge. The sponge is fermented for 2-3 hrs. The balance of ingredients added as in no 1 above.

Steps in production process


b) Dough Fermentation Dough kept covered at 23-25oC for 60 min in straight dough, 2hrs in sponge. The yeast enzymes break sugars to carbon dioxide, thereby raising volume. The gluten becomes more extensible. A web-like structure forms that help retain gas produced. c) Scaling. Cutting dough mass into pre-determined weights depending on desired end product weight. d) Rounding. To give pieces uniform shape and smooth even surface e) Moulding (for bread). To facilitate panning and for uniformity of the product f) Panning. Put the cylindrical pieces in tins with seam down to prevent opening while in oven. g) Final fermentation. Dough is placed in fermentation cabinet maintained at 35-40oC, 80% R.H. This takes approx. 60 min. h) Baking. Put the dough pieces in heated oven maintained at 200-220oC, until the crust is golden brown. i) Remove, de-pan and cool j) Slice and pack

THANK YOU
ENJOY THE PRACTICALS!

A. Making of scorns and buns


Ingredients Flour Fats Sugar Yeast Color Salt Water Acetic acid Weight 2.0 kg 120 g 200 g 20 g 0.25 g 20 g 1100 ml 2 mls

Making of scorns and buns


Procedure: Weigh all the ingredients Sieve the flour to remove contaminants and to aerate the flour Put all ingredients into the mixing bowl except fat Mix until dough is smooth on the surface Add fat to the dough Mix again until dough is smooth on the surface Remove dough and scale into 60 g and then round the pieces to make a ball Rest the pieces on the bench while covered for ten (10) minutes For scones place on greased baking trays For buns flatten with rolling pin and then place on greased trays Put the trays in proofer (fermentation cabinet) at 38-40oC (or in a warm and humid room) Leave for 40-60 minutes Bake at 200oC or until golden brown crust forms. Remove, de-pan cool before packaging

B. Making of doughnuts
Ingredients: Wheat Flour Salt Sugar Fat Yeast Water Deep frying oil GMS

2 kg 20 g 200 g 100 g 20 g 1100 ml Adequate volume 0.8g

Making of doughnuts
Procedure: 1. Weigh all the ingredients. 2. Sieve flour to remove contaminants and aerates flour. 3. Put all ingredients in mixing bowl except fat. 4. Mix until dough is not sticky. 5. Add shortening to the mix. 6. Mix again until dough is smooth on surface. 7. Scale into piece, 60 g each round and let them to ferment for 20. minutes make a hole in the middle to produce rings. 8. Put in proofing cabinets for 20 minutes. 9. Deep fry in pre-heated oil 180-190oC until brown, cool and pack. 10. Weigh and calculate the yield of product.

C. Cake making
Type and quality of cake is influenced by ingredients and quantities used. Decorations and shapes add to variety. Ingredients Flour Fats Sugar Eggs Vanilla Baking powder Salt Water Pound Cake 100% 100% 100% 100% 1% 1% 2% 16% Ordinary Cake 100% 50% 50% 50% 1% 2% 1% 20%

Cake making
Good cakes are made using creaming method. Fats and sugar are mixed until sugar dissolves (Best to use powdered sugar). Whole eggs are broken separately and put in a bowl. This is added to sugar-fat mix slowly while mixer runs to avoid breakdown of emulsion. When all eggs are incorporated water or liquid milk is added in a similar manner. Lastly other ingredients are folded in to form a smooth manner. Predetermined amount put in cake tins and baked at 1600oC until fully baked inside. Pans are removed from oven, depanned, cooled and packaged.

D. Bread making
Ingredients Wheat flour Salt Sugar fat/margarine Yeast Glyceryl Monostearate (GMS) Water Acetic acid Amounts 10 kg 100 g 500 g 500 g 100g 4g 5.5 litres 10 ml

Bread Making
Procedure Weigh all the ingredients. Sieve the flour to remove the contaminats and to aerate it. Put all the ingredients except fat in the mixing bowl. Mix until the dough is not sticky. Add fat/margarine to the mix and continue mixing until the dough is smooth on the surface. Put the dough in a bowl / or cover with a cloth and leave it to ferment for 30 minutes. Remove the dough and scale into 460 g pieces. Mould the dough into cylindrical shapes and put in greased pan/tins. Place the panned dough in the proofer at 38-40oC (in a warm and humid room). Leave for 60 minutes or until the dough rises to the rim of the tin. Bake at 220oC until golden brown crust is formed (30-40 minutes). Remove the ready bread from the pan/tins, cool, slice and pack. Calculate the yield of your production.

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