This PPT is detail study of ingredients in bakery industry

1. 1. NAME:- VARAD NAGESH KADRE
2. YEAR :- 3 YEAR
3. SUBJECT:- BAKERY AND CONFECTIONERY
TECHNOLOGY
Role of ingredients in
bakery industry

3. Introduction
Baking is a method used to prepare bread, cakes, pastries,
pies tarts, cookies, crackers, biscuits, pretzels, scones, etc.
The aim of the baking process is mainly to convert flour
and other ingredients into palatable food. The fundamental
considerations in the production of baked products are
ingredients or raw materials and machinery. As per the
level of usage in formulations, ingredients are classified into
two categories: major, minor.

4. • What is Bakery industry?
 A bakery Industry is an establishment that produces
and sells flour-based food baked in an oven such as
bread, cookies, cakes, pastries, and pies. Some retail
bakeries are also categorized as cafes, serving
coffee and tea to customers who wish to consume
the baked goods on the premises. Confectionery
items are also made in most bakery industry
throughout the world.

5. Role of Bakery industry?
 When production was industrialized, baking was
automated by machines in large factories. The art of
baking remains a fundamental skill and is important
for nutrition, as baked goods, especially breads, are
a common and important food, both from an
economic and cultural point of view.

6. Types of ingredients:-
Major ingredients Minor ingredients
1. Flour
2. Water
3. Sugar
4. Leavening Agent
5. Yeast
6. Salt
1. Milk
2. Eggs
3. Shortning
(Fat or Oil)
4. Emulsifier
5. Bread
improver

7. Flour:-
 Flour Provides the Recipe Foundation • Flour gives the
structure for the product. • The gluten, or protein, in flour,
combines to form a web that traps air bubbles and sets.
Starch in flour sets as it heats to add to and support the
structure. • In cakes, cookies, and quick breads, we want little
gluten formation, which makes products tough. Fats and
sugars help prevent gluten formation. • In most baked
goods, all-purpose flour is a good choice; it has less gluten
than bread flour.

9. Water:-
 Water hydrates flour proteins which result in gluten
formation. Water also controls the dough temperature and
its consistency. It dissolves salts, sugars and suspends other
non-flour materials uniformly in the dough. Water is also
required for activating enzymes and for swelling starch
making it digestible.
 Gives different texture to baked items especially breads and
rolls. The texture of a baked product is coarse and chewy if
water is used instead of milk

10. Sugar:-
 Sugar Is Sweet and Helps Tenderize • Sugar adds
sweetness, as well as contributing to the product’s
browning. Sugar tenderizes a cake by preventing the
gluten from forming. Sugar also holds moisture in the
finished product. Sugar crystals cutting into solid fats
like butter help form the structure of the product by
making small holes which are filled with CO2 when the
leavening agents react. Ultrafine Granulated sugar
Powdered sugar Brown sugar Used for cakes and
sometimes called the “baker’s special” Sugar
commonly found in the table at home Frequently
called confectioner’s sugar because it is used in
making frostings and icings Often called soft sugar
because of its moisture content And its colour vary
from light to dark brown

11. Leavening agent:-Baking soda and baking powder
 Baking soda and baking powder form
CO2, that is held by fat pockets,
gluten, and starch, which makes the
baked product rise. Baking soda and
powder are not interchangeable; be
sure that you have the product the
recipe calls for.
 • Too much leavening agent will make
the bubbles too big, then they will
combine and burst, leading to a flat
cake or bread. Too little leavening
agent will result in a heavy product,
with soggy or damp layers.

12. Yeast:- different from other leavening agents because it is alive!
 Yeast is a single celled plant that feeds on starch and sugar.
 In a bread dough where the oxygen supply is limited, the yeast can only partially breakdown the
sugar.
 Alcohol and carbon dioxide are produced in this process known as alcoholic.
 fermentation.
 C6H12O6(aq)⟶(YeastEnzymes)⟶2C2H5OH(aq)+2CO2(g)
 The carbon dioxide produced in these reactions causes the dough to rise (ferment or prove),and
the alcohol produced mostly evaporates from the dough during the baking process.

13. Salt:-
 Salt is mainly added to impart taste, bring out the taste of
other ingredients, and improve the flavour and
characteristics of the bread. Salt acts as a toughener. It has a
controlling effect on the activity of the yeast and also
prevents the formation and growth of undesirable bacteria in
yeast-raised doughs.

14. Milk:-
 Milk can be used in solid (powder) or liquid forms. The liquid
milk is neither a toughener nor a tenderizer, but when
combined with other ingredients may contribute to both
toughness and tenderness in the products. The milk solids
have a binding effect on the flour protein, they also help to
regulate the colour and impart flavour in the baking process.

15. Eggs:- Add texture
 Eggs are a leavening agent and the
yolks add fat for a tender and light
texture.
 The yolks also act as an emulsifier for
a smooth and even texture in the
finished product.
 And the proteins contribute to the
structure of the baked good.

16. Shortening (Fat or Oil):-
 Fat lubricates the structure, tenderizes the flour
proteins and holds a large number of air cells
incorporated during creaming. Baked products
containing fat in the recipe stay soft and more
palatable for a longer period. E.g., butter,
margarine, vegetable oil.
 Shortening is used in baking to help make
products crumbly, flaky and tender. It is 100
percent fat as opposed to butter and lard, which
are about 80 percent fat, so shortening results in
especially tender cakes, cookies and pie crusts.

17. • Bread improver:-
1. beside above ingradients sometimes improvers like Potassium Bromate,
Potassium Iodate, Ascorbic Acid and calcium peroxide are added at level of
ppm
2. In bread making properties of flour are increased if the flour is aged
3. It adds active O2 to the flour that improves the strenght of gluten and
reflects better bread quality
• Emulsifier:-
Glycerol monostearate (GMS):-
1. It is emulsifying agent (mixing of two immisible liquids) and act as a surfectant (a
substance which tends to reduce the surface tension of a liquid in which it is
dissolved), some times quantity of fat is reduce in formula by adding some
emulsifiers like GMS
2. ii. If GMS is to be used it should be used along with fat, it is excellant flour
strenthner, enhancing gluten, it improves texture of bread by ensuring fine and
more uniform crumb structure and it keeps bread fresh and soft.