Bakery

Baking

1. Introduction

2. Objectives

3. Formulas and Measurement

4. Baking Process

5. Summary

Introduction :

Baking dates to prehistoric times. A soaked cereals and seeds were baked on a hot stone, producing a flat bread.With the industrial revolution of the 19th century, baking techniques are advanced rapidly. Now bakers use many techniques to produce varities of products.Baking Involves assimilation of various ingredients at right quantity and application of dry or modified heat to the batter or dough to make a cake or Bread. It is important to know the weight and measures of ingredients, roll of each ingredients in baking, techniques of baking as well as baking temperature.

After computation of the unit one will be able to know about

Objecitves:

• Various formulas and measurement in Baking 

• Mixing and gluten development

• Baking Process

Formulas and Measurement:
Formulas and measurement is important in baking too much or too less quantity of an ingredients may give substandard product quality. 10gms of baking powder with 10gm flour rather than 5gm to 100gm; in a cake batter produced unfavoured results. Too much carbondioxide produced by excess baking powder will result in baking the cake crust; thus reduce cake volume.

Baking Process:
There are so many changes happening when dough is mixed and baked they are:
1. Gluten development
2. Gelatinization
3. Dextrinization
4. Formulation and Expansion of Gas (Leavening)

Summary:
Baking is an art and science . One should insure correct methods and procedure to insure quality product.