3/8/2022

23

Chapter 2: Materials of Baking

Lecturer: Dr. Vu Tran Khanh Linh

Department of Food Technology
Faculty of Chemical and Food Technology
Email: linhvtk@hcmute.edu.vn

23

<2> Water
 Functions:
 influent the formation of dough and batter:

 act as a ………………. in the dough

 ………………. proteins and carbohydrates,

 necessary for development of a _____________

 during cooking/baking:

 act as a major heat transfer mechanism

 __________ the starch

 contribute to product _________

 adds __________ to the finished products

 The amount of water controls the …………….., ……………, …………,

………….., ……………, ……………, and mouth feel of bakery products
83

1
 3/8/2022

<2> Water
 Water activity
𝑎 = (0 < aw < 1)
 P:
 Po:
 aw determines the microbial safety of food

 if the water vapor of the atmosphere surrounding the food

is greater than the water activity of the food: water is
_____________; otherwise, ___________ takes place

84

<2> Water
 Drinking Water quality:
 Biologically, water should be free of …………………………………

 Chemically, certain metal ions and anions should be below

safe limits.; Carcinogens, dioxins, accumulative chemicals
(mercury, lead) need special attention
 Water hardness

 pH
 Physically, all solids, colors, odors, and tastes must be
removed for drinking water

85

2
 3/8/2022

Note: The first figure is the usual accepted level for each element. Where a second figure
is quoted this is the maximum level permitted by the World Health Organization’s
European Standards.
86

<3> Sugars and Sweeteners

 Functions:
 add …………………………………

 give ………………….

 each sweetener has its own functions in each product

 Some sweeteners can have similar functions in different
groups of products

87

3
 3/8/2022

<3> Sugars and Sweeteners

Table. Functionality of Sugar and Syrup Sweeteners in Baked Goods
Baked Goods Functions
Category
Breads • Supply fermentable solids
• Improve crumb texture and softness
• Extend shelf life by the hygroscopicity

Cakes • Affect cake structure formation

• Improve crumb texture and crumb tenderness
• Extend freshness by aiding moisture retention
and decreasing water activity of the product
• Promote a good crust color

88

<3> Sugars and Sweeteners

Table. Functionality of Sugar and Syrup Sweeteners in Baked Goods
Baked Goods Functions
Category
Cookies • Affect cookie spread
• Control crispiness

Crackers • Reduce the amount of water used in the dough

• Supply fermentable solids if fermentation
process is involved

89

4
 3/8/2022

<3> Sugars and Sweeteners

3.1. Saccharose:
 can be extracted economically from ………………………….

 colors: white  medium, or golden brown dark brown

 grain sizes: 1500 – 10 mm  various areas of application:

 Fine granulations:

 Powdered sugars:

 Coarse sugars:

 Sugar cubes or nibs:

 bakeries normally use sucrose in several forms:

 granulated (i.e. crystalline sugar), milled sugar (icing sugar),
and possibly 66% sugar syrup
90

Granulated sugar Brown sugar

Icing sugar Sugar cube Nib sugar

91
91

5
 3/8/2022

<3> Sugars and Sweeteners

3.1. Saccharose:
 Liquid sugar:

 is usually ____ solids and may contain a low (never more

than ___) content of invert sugar to prevent ____________:
 handleable syrup at ______________

 prevent ______________

 store liquid sugar at ____________ 20oC to prevent

crystallization
Adavantages:

Disadvantages:

92

<3> Sugars and Sweeteners

3.1. Saccharose:
 Functions:

 Sucrose and texture:

 During mixing: sucrose ties up H2O and competes with proteins
for H2O  prevent …………….......…. of gluten + ……….……. its
development.
  sugar level  less water for ………………… …………. mixing
times to optimally develop the gluten network
 Doughs containing sucrose exhibit more _______ than _______
properties  act as a ………………… agent, producing a slack,
non-cohesive dough mass.
 sugar in the recipe + a proper mixing time  gluten reaches
and maintains optimum _________  the gases produced
during proofing to be held within the dough
93

6
 3/8/2022

<3> Sugars and Sweeteners

3.1. Saccharose:
 Functions:
 Sucrose and yeast:

 Sucrose and foams: sucrose aids mechanical aeration when it is

beaten with shortenings, butter or eggs.

 Sucrose and gelatinization: during baking, sugar tenderizes the

matrix by absorbing liquids and delaying starch ……………………..
gelatinization temp. of starch……  allows the development of air
bubbles and hence the development of a more porous structure
of the end product

94

<3> Sugars and Sweeteners

3.1. Saccharose:
 Functions:
 Sucrose and browning:

 Sucrose and shelf-life:

 Increasing levels of sucrose lower product __________ and
have a significant effect on product _____________
______________.
 Sucrose may prevent or reduce undesirable migration of water
molecules, slow down increases or decreases in the
……………………….. of a product and reduce ………………………

95

7
 3/8/2022

<3> Sugars and Sweeteners

3.1. Saccharose:
 Handling and storage of crystal sugar:

 Store in silos a place of even __________ and low _________

 Storage temp. should be close to the temp. of the sugar when it is
delivered.
 Local conc. of dust (sugar fines):
 reduce flow characteristic of the sugar
 tends to pick up static electrical charges  electrical spark could
cause an explosion
 Severe problem during pneumatic conveying: much care should be
taken to earth (ground) pipes and containers

96

<3> Sugars and Sweeteners

3.2. Syrups:
 Sucrose/invert syrups:
 mixtures of sucrose + invert sugar + varying proportions of
other matter derived from the cane sugar liquor during
refining  ………………………. colours + …………………. flavours
 strongly recommended for biscuit manufacture
 about % solids.
 more …………….. than sucrose syrup  normally handled
warm (~ … ..oC) to render them more easily pumpable.

97

8
 3/8/2022

<3> Sugars and Sweeteners

3.2. Syrups:
 Invert sugar syrup:

 a mixture of sugars, usually …………….. and ……………., with

low levels of ………………
 is usually purchased as an 80% solids syrup and should be
stored at not less than ……oC to prevent ……………………….
 quite popular in baked products:

98

<3> Sugars and Sweeteners

3.2. Syrups:
 Glucose syrup:
 Produced by hydrolysis of starch materials
 Glucose syrups are commonly defined by their DE (dextrose
equivalent)
 Roles/Functions:

99

9
 3/8/2022

<3> Sugars and Sweeteners

3.3. Polyols:
 Sugar replacers, sugar alcohol, non-nutritive sweeteners,
reduced caloric sweeteners, bulk sweeteners
 not reducing sugars and do not contribute to the Maillard
reaction
 used commercially in food: sorbitol, mannitol, maltitol,
isomalt, lactitol, xylitol, erythritol
 Functions:

 Provide …………………

 provide fewer ………………..

 retain _________ in food products

 lowering _________

100

<3> Sugars and Sweeteners

3.3. Polyols:

101

10