Date

: 24th of August, 2016

Experiment No

: 03

Experiment Name

: Production of bakery products.

Objectives :

To study the influence of wheat flour, sugar, egg, baking powder, in bakery products preparation
To understand the importance of each step in bakery products preparation
To get familiar with production of bread rolls, muffins, sponge cake, chocolate cake and pastry

processing
To familiarize with factors that affecting to final quality of bakery products
To observe the final sensory properties and organoleptic characteristics of the prepared bakery
products

Introduction :
Baking has been many cultures favorable techniques for the production of snacks, desserts and side
dishes for many years. Nowadays, backing is well known as the method for producing sweets and other
types of short eats. Baking process of bakery products can be defined as the process which transforms
dough, basically made of flour, water and other ingredients (sugars, fat, egg, leavening agent, and other
additives), in a food with unique sensorial features.
Bakery products have been an important part of a balanced diet for thousands of years. Indeed, cereal
grains, mixed with water and cooked by fire, may have been our ancestors first bread type product.
Today, the production of bread and other bakery products has evolved from a primitive, cottage industry
into a large-scale, modern manufacturing industry. This increased demand is being met by various new
processing and packaging technologies, including modified atmosphere packaging, a technology that
has increased the availability and extended both the shelf life and market area of a wide variety of
bakery products. At the same time, there has been an increase in in-store bakeries and a renewed interest
in organic, ethnic, and artisan type bakery products.
Currently, there are wide variety of bakery products can be found, such as breads, unsweetened rolls
and buns, doughnuts, meat pies, dessert pies, pizza, quiche, crackers, cookies, and other products.
Several methods can be used to classify these products. Classification can be based on product type,
sweetenes or filled goods, or on their method of leavening, e.g., biological, chemical or unleavened.
However, from a technological viewpoint, bakery products can be classified on the basis of their
moisture content, water activity and pH.
Materials & methodology
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Materials:
Ingredients:
Ingredients for bread rolls

Wheat flour
Yeast
Salt
Sugar
Butter
Water

1 kg
12 g
12 g
60 g
60 g
500 ml

Ingredients for Muffins

Margarine
Sugar
Egg
Vanilla Essence
Salt
Wheat flour
Baking Powder
Milk

500 g
600 g
5 ml
2g
50 g
10 g
100 ml

Ingredients for chocolate cake

Margarine
225 g
Sugar
225 g
Egg
4
Flour
225 g
Baking powder
1.5 tea spoon
Sodium bicarbonate 1 tea spoon
Cream of tatar
1 tea spoon
Cocoa powder
20g
Sweetened condensed milk 10 ml
Water
150 ml

Ingredients for Sponge cake

Egg
Sugar
Wheat flour
Vanilla essence
Baking powder
Strawberry jam

10
250 g
250 g
3 ml
5g

Ingredients for puff pastry

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Flour
Margarine
Salt
Cold water
Potato
Onion
Pepper powder

225 g
175 g
0.5 tea spoon

Apparatus:

Aluminum fan
Top loading balance
Spoons
Knifes
Oven
Beater
Muffin molds
Trays
Polythene bag

Methodology:
Preparation of bread rolls
All ingredients were mixed together while adding water at intervals, eggs were beaten well before add
to the mixture. All ingredients were mixed until dough was turned to smooth condition. Then mixture
was left for 1 hour for proving. Then small amount of (around 510g) of dough mixture was taken to a
clean table and some water was sprinkled on it and left it in the mould until the size doubles.
Preparation of Muffins
Margarine, salt and sugar were mixed till smooth and followed by adding eggs one by one along with
the vanilla essence till creamy. Then flour was added and baking powder was added after sifting
together. Then milk was added and the mixture was mixed until it gets soft. Muffin mould was lined
with paper cups. Then they were baked in pre heated oven at 200 for 30 minutes.
Preparation of chocolate cake
Condensed milk, milk and coco powder were mixed well until they dissolved completely and cooked
until thick. Then sugar and margarine were beat for some time and eggs were added and beating was
continued. Then cooked mixture was added to it and beating was continued. Then some vanilla essence
was added, which was followed by the addition of flour in small amounts. Then cake mixture was
added into a lined tray and it was baked at 160 for about 45 minutes.
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Preparation of sponge cake

Sugar and eggs were mixed until they get creamy. Then flour and baking powder were sifted together.
Then flour was added and baking powder was mixed together with vanilla essence and mixed well.
Then mixture was poured in to baking trays and it was baked in pre heated oven 200 for 8
minutes. The layer made thin before baking and after baking thin layer of strawberry jam was taken and
it was rolled and left in refrigerator.
Preparation of puff pastry
Salt was mixed with 60 g margarine in a bowl and mixed it with fingers until the margarine melt. This
was left for 10 minutes in refrigerator. The rest of the margarine was placed in a polythene bag; some
flour was spread in the polythene bag and sheeted it to a rectangular shape. The polythene was rapped
and placed in the refrigerator for 10 minutes. The previous flour and margarine were mixed with cold
water, when the dough was smooth fold with rolling margarine. The sheet of margarine was placed and
rolled as shown below in single and double folds. This procedure was repeated for about four times. The
fold was cut into smaller squares and the filling was filled into the folds and made into pastry shape.
The filling was prepared by using potato, onions, salt, pepper and cooked the ingredients and prepared a
curry like mixture and filled inside the pastry fold. The pastry was baked -8 minutes at 20 0C in an oven.

Observation:
Tables 01 : Observations for preparing bakery products
Product
Bread rolls

Observations
After some times the dough became smooth nature

Defects
No defects

volume of the dough mixture was increased

Golden brown color was developed and surface
Muffins

crust was formed.

Uniform shape. Final product was golden brown in

No defects

color and texture was smooth. The product was

sweet in taste. Inside color was creamy white or
Chocolate cake

slightly yellow and free from streaks.

Final product was chocolate brown in color. It was

Sponge cake

sweet in taste and less bitter taste.

Final product was golden white/brown in color. High egg smell and flavor

No defects

Soft texture was observed and product is sweet in was observed. Improper
taste with high egg smell and flavor.
Puff pastry

and slight hard texture was

obtained.
Puff pastry dough had become hard when it was No quality defects
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kept in refrigerator. Final product was yellow to

golden brown in color and it had semi hard texture.
It also had crispiness. Different layers also
observed.
Discussion
There are several processing steps are involved in dough processing. Among those steps, the first stage
in dough processing is mixing. During mixing both the development of the dough and the temperature
of the dough are established. If one or both is not achieved during the process, the product quality will
suffer. Most of the characteristics of the final product are determined directly or indirectly during the
mixing stage. If the dough is under mixed or over mixed, the handling properties of the dough will be
different.
Scaling is very important. If the scaling of the ingredients is wrong, the bread will show various faults,
depending on which ingredient is weighed incorrectly. The importance of the dough temperature also
cannot be underestimated. If the temperature isnt right the fermentation rate will be faster or slower,
and that, in turn, will influence the volume of the bread and the color of the crust. Finally, if the mixing
time is not respected, the texture and the grain of the crumb will suffer.
The molecular entity that gives dough its cohesiveness and structure is gluten. Gluten is a tightly coiled
protein that, like many other naturally occurring fibrous substances, contains a substantial number of
disulfide bonds. Disulfide bonds are natures means of giving fibrous structures strength and rigidity.
One can compare these bonds to the cross elements in a ladder or steel structure.
For the dough to rise, gluten must be relaxed; that is, the disulfide bonds must be broken. The
mechanical energy imparted to the dough during mixing or dough development breaks these bonds by
reduction and results in the uncoiling of the gluten molecule. Sulfhydryl (-SH) groups are formed from
the sulphur of the broken linkages, and the dough is free to rise or increase in volume. To maintain this
new expanded structure, the chemistry must be reversed to provide new linkages, that is, the
sulfhydryl groups must be oxidized to form new disulfide bonds. This oxidation locks the new
structure in place.

Yeast is a living organism that will act in conditions with or without oxygen. In the bread recipe with
sugar added, the energy source provided to the yeast for fermentation comes from two sources:
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(1) Added sugar in the bread recipe, which provides available carbohydrates to the yeast for the first
stage of the fermentation; and
(2) Maltose, from the hydrolysis of damaged starch by amylases. Either when the yeast exhausts the
sucrose in the recipe or during their reaction function, amylases will dismantle damaged starch to form
maltose, which is converted to glucose by maltase. In case the bread recipe does not provide sucrose as
an available carbohydrate, the maltase converts maltose from damaged starch to glucose to be used as
available carbohydrates for yeast fermentation.
About 2% of the flour will be used to provide the needed energy source for the action of the yeast. The
glucose in the dough, after undergoing the catalytic functions of the yeast, produces carbon dioxide,
alcohol, and calories. The reaction formula is as follows:
C6HI2O6+ 2CO2 + 2C2H5OH+ 27 kcal
In the disjunction of sugars by the fermentation process, yeast converts available carbohydrates to large
quantity of carbon dioxide gas that dissolve in the dough until the carbon dioxide in the dough reaches
the point of saturation. The carbon dioxide produced after this point will diffuse to the air bubbles
created by the air imported into the dough during the previous mixing process, and only a little portion
of the carbon dioxide will be diffused to the air. The carbon dioxide diffused to the air bubbles will
gradually increase its pressure inside the air bubbles. As the air bubbles become bigger and bigger, the
volume of the dough increases, the extension of the dough decreases, and the elasticity of the dough
increases.
Salt
Salt does not accelerate fermentation of the dough but rather retards fermentation functions. However,
without addition of salt to the recipe, the fermentation speed for the dough will be very fast and
unstable. The dough is easily over fermented, and the volume of the baked breads will shrink and have a
sour odor and taste. Therefore, disregarding recipes used in bread making that use no salt, salt must be
added to stabilize the fermentation process. An appropriate amount of salt can retard the function of
proteases, increase doughs toughness, enhance the gluten structure, and stabilize fermentation
conditions. However, using too much salt will seriously retard the yeast fermentation. When the salt
content is over 2% in the recipe, significant retardation in fermentation occurs. In addition, in the dough
mixing process, avoid putting the yeast and salt together to mix, because this will also negatively
influence the fermentability of the yeast.
Sugar

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Sugar is the major source of energy for the yeast in fermentation. Appropriate amounts of sugar help
significantly in the yeast fermentation process. In the general recipe, a sugar content of 5% will increase
yeast fermentability and enhance fermentation. However, when the sugar content is over 8% in the
recipe, the osmotic pressure produced destroys the yeast cells and will slow the speed of fermentation
significantly. For example, the sugar content in recipes for sweet baked goods in Taiwan can be as high
as 20-25%. Because of the dramatic increase in the osmotic pressure, it significantly retards yeast
fermentation, and the time for fermentation must be extended. In general, in the making of sweet baked
goods, yeast specifically produced for use with high sugar content can be used and the quantity of yeast
increased, thus shortening the fermentation time.
Flour

The word flour refers to the powder obtained from grinding a cereal grain. Although other flours (e.g.
rye flour) are used in baking, wheat flour is by far the most common and is the only one that will be
discussed here. All flours are composed largely from starch and protein, but wheat flour is distinctive in
that it has very high levels of a class of proteins known collectively as gluten (8 14%). When a dough
is made from wheat flour and water, the gluten develops into a thick, cohesive, elastic mass. When
placed in an oven, it puffs up to many times it original volume and sets with a light, airy texture. This
characteristic enables gluten to provide the structure in baked goods, cakes and bread. In the network of
gluten the starch granules are embedded rather like a system of bricks in mortar. The characteristic and
general quality of the flour depend on the wheat variety and conditions under which the wheat has
grown. This affects the quality and quantity of gluten in the grain. The milling process. This
determines the degree of separation of the bran and endosperm, as well as the particle size of the flour,
an important factor in cake flour. Additives and special treatments used by the miller to produce flour
mixes with special characteristics. In New Zealand, additives cannot be used in products sold as flour,
but they are commonly used by millers to make up pre-mixes for particular applications. What
characteristics are needed for a good cake flour? The best cakes are obtained from a low-protein flour
(7-9%) which is soft and gives tender cakes; a clean flour, which is free of bran and wheat germ (i.e. as
close as possible to being pure endosperm); a flour with small, even particle size and little starch
damage, which will blend easily and give a smooth cake batter. For cakes which contain a higher
proportion of sugar than normal, the flour must be chlorinated. Good milling can help to achieve these
characteristics, but obviously only if the wheat is already of the appropriate quality

Baking soda
Sodium bicarbonate has the property of releasing CO2 when it is heated:
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2NaHCO3 Na2CO3 + H2O + CO2

Since the material is relatively cheap and stable to storage, it would seem to be an excellent agent for
the production of CO2. The above equation, however, also illustrates the disadvantages of the material.
When used on its own, only half the available CO2 is released and, more seriously, the sodium
carbonate produced is strongly alkaline and gives the baked product a bitter, soapy taste and a yellow
color. The digestion of such products also tends to be somewhere between Lmbarrassing and traumatic,
since the Na2CO3 reacts with the HCl in the stomach to produce the other half of the available CO2.
For the above reasons, it must be stressed that sodium bicarbonate is very rarely used on its own, but
generally mixed with some acidic material such as cream of tartar, honey, cocoa or golden syrup (e.g.
treacle and baking soda are used together in baking gingerbread men). To avoid an imbalance between
the acidic and basic materials, i.e. an incorrect pH, baking powder is more commonly used
Baking powder
Baking powder is essentially a mixture of NaHCO3 and a weak solid acid or acid salt. When the
mixture dissolves in water and the temperature is raised, CO2 is released according to the equation:
NaHCO3 + H+ (from the acid) Na+ + H2O + CO2
Egg
The egg in a mixture usually has one of two functions. Beaten egg white is used, like baking powder, to
give the dough a light, airy texture. This is achieved because egg white (albumin) contains lecithin, a
protein which lines the outside of the air bubbles created when the egg was beaten and so prevents them
from collapsing during baking. In unbeaten whole eggs the lecithin acts as a binder, holding the cake
together. In addition eggs can be used as emulsifiers, moisteners (instead of simply adding water) and,
nutritionally, as a source of fat and all the essential amino acids. When egg is used as a glaze it also acts
as a source of protein for the Maillard reaction

Conclusion

Puff pastry, bread rolls, sponge cake, chocolate cake and muffin are some popular bakery

products.
Main ingredients used in baking industry are flour (wheat), fat, egg, sugar, acid, flavoring agents

leavening agents like baking soda, baking powder and yeast.

Eggs are used as an emulsifier and moistener in cake industry and also involved to provide light

tiny texture.
Butter, margarine like fats perform shortening, creaming, layering, flavoring and emulsifying
like various functions.
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Gluten is the main protein found in wheat flour and it makes the main structure of baked foods.
Use of correct ingredients at correct amounts and following the correct methodology are
important to achieve appropriate sensory characteristics in the final product.

References

Bakery and confectionary products, Available at

<http://www.angrau.ac.in/media/10844/fdst216bakeryconfectioneryproducts.pdf,

[Accessed

on 2nd September, 2016]

Baking products, Available at < http://www.academic.uprm.edu>, [Accessed on 2nd September,

2016]
Bread & bakery products , Available at <www.Just.food.com/ bread processing/54>, [Accessed
on 2nd September, 2016]
Laksmi. J, Bakery and confectionary products (2006), College of food science & technology
publish, Bupatta, 2nd edition, (5-67)pp
Practical
fermentation
theoty
,
Available
at
<https://www.sourdoughbaker.com.au/index.php/hikashop-menu-for-module-132/product/107>, [Accessed on 2nd September, 2016]

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