Characteristics Functions of ingredients in Bakery & Confectionery

Introduction

In the early 1990s, bread was produced daily and sold directly to consumers because it had a short shelf life. Each community had its own bakery to meet local demand.

With the development of preservation techniques and improved mechanical methods of bread production, large-scale wholesale bakeries emerged. These bakeries produce bread in large quantities and distribute it over wide areas. Today, wholesale bakeries dominate the multi-million-rupee baking industry.

Ingredients play a very important role in the baking process. Each ingredient has its own function and contributes to the quality of the final product.

Basic Ingredients Used in Bakery

• Flour

• Yeast

• Water

• Salt

• Bulk solids

• Flavourings

• Shortening agents (fats)

• Eggs
  
  

Classification of Ingredients

Bakery ingredients are divided into two categories:

A. Essential Ingredients

• Flour

• Yeast

• Water

• Salt
  

B. Non-Essential Ingredients

• Sugar

• Fat

• Milk

• Bulk solids

• Flavourings

• Eggs
  

A. Essential Ingredients

1. Flour

• Hard wheat flour is used for bread making.

• It contains 11.5% to 13% protein.

• Moisture content should be around 14%.

• Flour contains:

  • Starch

  • Proteins

  • Sugar

  • Vitamins

  • Minerals

  • Moisture

• Protein content varies (7% to 14%) depending on the type of wheat.

• Ash content indicates the level of refinement.

• A farinograph is used to:

  • Measure water absorption

  • Determine dough consistency

  • Evaluate gluten strength and mixing time
    

2. Yeast

• Compressed yeast is commonly used in bakeries.

• It is stored in refrigerated conditions.

• Yeast quantity affects fermentation time.

• Typical usage: 2%–2.75% of flour weight
  

Types of Yeast:

• Compressed yeast

  • Contains about 70% moisture

  • Packed in wax-coated wrappers

  • Loses activity during storage

• Active dry yeast

  • Contains about 92% solids

  • More concentrated than compressed yeast

  • Must be stored properly to maintain activity
    

3. Water

• Hard water is preferred for dough making as it improves dough strength.

• Soft water weakens gluten and affects dough quality.

• Slight acidity is necessary for good bread quality.

• Highly alkaline water negatively affects bread quality.
  

4. Salt

• Commonly used in crushed crystal form.

• Functions of salt:

  • Improves flavour

  • Strengthens gluten

  • Controls yeast activity
    

B. Non-Essential Ingredients

1. Shortening (Fats)

• Shortening reduces gluten development and makes products tender.

• Usually white and tasteless solid fats are used.
  

Types of Shortening:

1. Regular shortening

2. Emulsified shortening

3. Puff pastry shortening
   

2. Sugar

• Provides food for yeast.

• Adds sweetness and improves flavour.

• Helps in browning of crust.
  

3. Bulk Solids (Milk Powder)

• Skimmed milk powder is commonly used.

• Produced by:

  • Spray drying (99% soluble)

  • Roller drying (90% soluble)

• Important property: Solubility in water
  

4. Flavourings

• Used to enhance taste and aroma.

• Examples:

  • Cocoa

  • Chocolate

  • Other flavouring agents
    

5. Enrichment

• Commercial bread is enriched with nutrients such as:

  • Thiamine

  • Riboflavin

  • Niacin

  • Iron

• These nutrients may be added:

  • In liquid form

  • As powdered mixtures
    

6. Dairy Products

Types:

• Whole milk

• Skim milk

• Buttermilk

• Dry milk
  

Functions:

• Improve texture, flavour, and colour

• Increase nutritional value

• Extend shelf life

Notes:

1. Whole milk contains fat and must be adjusted in recipes.

2. Buttermilk is acidic and used with baking soda.

3. Cream acts as both fat and liquid in some recipes.

4. Dry milk is economical and convenient.

7. Eggs

Functions of Eggs in Baking:

1. Structure

   • Egg proteins coagulate and provide structure.

   • Important in cakes with high sugar and fat content.

2. Emulsification

   • Egg yolks contain emulsifiers that create smooth batters.

3. Leavening

   • Beaten eggs trap air, which expands during baking.

4. Shortening Effect

   • Egg yolk fat adds tenderness.

5. Moisture

   • Eggs contain a high percentage of water:

     • Whole egg: 70%

     • Egg white: 86%

     • Egg yolk: 49%

6. Flavour

   • Enhance taste of baked products.

7. Nutritional Value

   • Provide proteins and essential nutrients.

8. Colour

   • Egg yolk gives yellow colour.

   • Helps in browning of crust.

VISIT FOR MORE CONTENT
www.ehospitalitystudies.com

Instagram Food Page