Handbook of Bakery and Confectionery

S.M.D. Mathuravalli

• Publisher: CRC Press
• Year: 2021
• Print ISBN: 9781032151267
• eBook ISBN: 9781000486063
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery.
Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry.
Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees.

Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

CHAPTER 1 INTRODUCTION TO BAKERY

HISTORY OF BAKING

The organized production of wheat by the Egyptians is considered by most historians to be the beginning of the breads produced today. Many centuries after the Egyptians (about 400 B.C), the Greeks were preparing more than fifty kinds of bread, all baked in closed ovens. The Romans united the Greek and Egyptian developments in bread making with their own developments to start producing the bread in large scale. During the reigns of the emperors Augustus and Julius Caesar (100 to 44 B.C), public bakeshops were established in the cities of Roman Empire. Pastries of various kinds were traded to spectators during the games in the colosseum.

While Roman civilization spread throughout Europe, the Middle East, and the North Africa, the new profession of baking was born. Baking knowledge grew through experimentation and the influx of information from new conquered territories.

However, with the slow degeneration and collapse of the Roman Empire, the new baking industry also collapsed. Knowledge, the true legacy of Rome, was preserved in monasteries, and during the Dark Age the temporarily lost art of baking was practiced mainly by monks who kept their baking knowledge as well-guarded secret for many years. At the beginning of the thirteenth century, Philip II of France granted bakers the right to build their own ovens. This movement by Philip against the power of the nobles and the church resulted in the incorporation of the Patissier Dublayers of Paris in 1270. Those were pastry and bread specialists, and, with an industry incorporating both professional baking was once more firmly deep-rooted.

The industry continued with only slight changes until the discovery of America and the influx of new ingredients, particularly sugar and cocoa. In 1675, the baking art was given another boost when a Sicilian pastry cook named Procopio went to Paris and opened the first ice cream parlor. This success gave rise to Dublayers who roamed the streets of Paris selling galattes and sweet breads. The distinction between pastry cook and baker became more clear in the early eighteenth century. Bakers and pastry makers separated generally because of arguments about proper oven temperatures (bread requires a much stronger heat than delicate pastries). In 1790, the first school of baking opened its doors in Paris. The French Revolution unbound servant-chefs of French aristocrats. These culinary masters could now offer their knowledge and talents to the public.

DEFINITIONS

Bakery

• A Bakery is an establishment which produces or/and sells bread, pastries, cakes, biscuits, cookies etc.
• A Bakery (or baker’s shop) is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies.

Baking

• Baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is produced by caramelization of sugars.
• Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but various types of foods are baked. Heat is progressively transferred from the surface of cakes, cookies, and breads to their center.
• When baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. Cakes, pastry, baked jacket potatoes.

Baker

A person who prepares baked goods as a profession is called a BAKER.

Characteristics of a Good Baker

• Passion and good leadership.
• Good numerical skills.
• Creativity.
• Able to work under pressure.
• Good organizational skills.
• Awareness of safety and hygiene rules.
• Reasonable level of physical fitness.
• Ability to work in a team.

Changes during baking

The reactions in this kind of dough occur more rapidly (when baking). Both Baking Powder and Baking Soda react with chemicals in the dough during heating to produce carbon dioxide. The production of doughs by yeast tends to result in more flavor because it is a fermentation process.

Purpose of baking

Baking powder is a leavening (rising) agent used in most of the baked goods. It is used to make the cake light, fluffy and make the aerated crumb texture. If baking powder is not used, the end product will be dense.

Difference between cooking and baking refers primarily to the cooking of flour-based foods in which the heat of an oven sets their structures. Thus breads, cakes, muffins and loaves are all cooked by exposing them to particular temperatures that firm each specific dough in the center, with just the right degree of browning on the outside.

Advantages

• Cooking is meditative.
• A wide range of savory and sweet foods can be produced.
• Bakery products yield appetizing goods with eye-appeal and mouth-watering aromas. Thus it stimulates senses.
• Bulk cooking can be achieved with uniformity of color and degree of cooking.
• Baking ovens have effective manual or automatic controls.
• There is a straight forward contact for loading and removal of items.
• Nourishing activities feel good.
• Make other people happy.

Disadvantages

• Requires regular attention.
• Ovens are expensive to heat.

Aims and objectives of Bakery

1. Establish and maintain high standards of sanitation.
2. Exhibit a strong foundation of baking methodology.
3. Exhibit nutritional awareness and implement food-for-life principles.
4. Plan production of product and purchase, cost, and price product for profit.
5. Exhibit a solid foundation of techniques for food preparation, presentation and service, including competence in baking and pastry production, line work, and basic garde manger.
6. Use problem solving techniques in maintaining kitchen morale and building a team spirit.
7. Communicate clearly, both verbally and in writing.
8. Conform to professional standards in appearance, attitude, and performance.
9. Conform to established codes of ethics.
10. Demonstrate display techniques as they apply to hot and cold dessert presentations.
11. Demonstrate basic knowledge and skills for display pieces, including chocolate, marzipan, pulled sugar, and nougat.
12. Plan and present a grand pastry buffet.
13. Demonstrate working knowledge of the factors involved in setting up and operating a baking and pastry facility.
14. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics.
15. Demonstrate creativity and sound thinking in solving management problems in merchandising techniques.
16. Demonstrate a commitment to the profession through activities such as attending meetings, seminars, continuing education programs, and professional association memberships.
17. Develop skills in problem solving, decision making, and critical thinking.

Raw Materials in baking

In the process of baking, starch content in the food is processed usually decreased that provides the food a brown color which lends it an attractive and appetizing look. Some ingredients are required to prepare the bakery products. These ingredients are called “Raw Materials”.

The ingredients are classified as:

• Essential ingredients
• Optional ingredients

Ingredients are classified according to their functions as:

• Structure builders
• Tenderizers
• Moisteners
• Flavorings
• Driers

Essential ingredients for bakery and confectionery products are:

• Flour
• Sugar
• Fat
• Eggs
• Yeast
• Salt
• Water

Optional ingredients are:

• Milk and milk products
• Dry fruits, Nuts and peels
• Flavors
• Chemicals
• Spices
• Chocolates
• Cocoa powder
• Corn flour
• Mixed fruit jam
• Custard powder
• Setting materials
• Colors.

Principles of baking

• Preheat oven to the required temperature.
• Weigh ingredients accurately.
• Understand ingredient function.
• Distribute foods evenly on greased baking trays to assist even cooking.
• Foods need to be p...

Table of contents

• Cover Page
• Half-Title Page
• Title Page
• Copyright Page
• Table of Contents
• Preface
• 1. Introduction to Bakery
• 2. Equipment Needed
• 3. Wheat
• 4. Flour
• 5. Fats and Oils
• 6. Egg
• 7. Milk
• 8. Sugar
• 9. Salt
• 10. Water
• 11. Flavoring Agents
• 12. Leavening Agents
• 13. Baking Process
• 14. Cakes and Icing
• 15. Commercial Bread Making Methods
• 16. Bread Rolls
• 17. Pizza
• 18. Pastries
• 19. Pies
• 20. Tarts
• 21. Introduction to Confectionery
• 22. Prevention of Bacterial Rope and Mold Infection
• 23. Equipment Used in Bakery and Confectionery
• Suggested Readings