Paper No.

: 09
Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY
Module – 02: Role of ingredients in baked products
manufacture-1: Wheat flour, flour improvers
and water
Composition of wheat

Endosperm (80-85%)

Bran (13-17%)
Wheat
kernel

Germ (2-3%)
 Wheat protein and solubility

Wheat protein Solubility % of total protein

Albumin Water soluble 5%

Globulin Salt (0.5 N NaCl) 5%

soluble
Glutenin Dilute acid and alkali 40- 50 %
soluble
Gliadin 70% ethanol soluble 40- 50 %
 Types of wheat

• High protein content

• High water absorption capacity
• Strong gluten network and elasticity
Hard • Excellent gas holding capacity
• Used in bread manufacture
wheat

• Low protein content

• Low water absorption capacity
• Poor gluten network and elasticity
• Poor tolerance to mixing and fermentation
Soft wheat • Used in cakes, pastries and cookies etc.
 Commercial grades of wheat flour

Flour grade Endosperm Bran and germ Colour Ash content

Patent flour Present Absent White Lowest

Clear flour Present Present Slightly Highest

gray

Straight flour Present Present vary Variable

 Bread flour
• Obtained from hard wheat
•11.5–13.5 percent protein
• Gluten of good strength, stability,
extensibility and gas retaining property.

Pastry flour
Categorization • Obtained from soft wheat
of patent • 7–9.5 percent protein
• Gluten of poor strength, stability,
flour extensibility and gas retaining property.

Cake flour
• Obtained from soft wheat
• 7–9 percent protein
• Gluten of poor strength, stability,
extensibility and gas retaining property.
 Germ
enriched
flour Brown
flour

Whole
wheat
flour Other flours
also gaining
popularity
Self rising
flour

Composite
flour

Gluten
free flour
Bleaching agents:
• Whiten the freshly milled flour
• Benzoyl peroxide and chlorine common agents.

Maturing agents : FLOUR

• Oxidization and accelerate ageing of flour
• Whitening of flour
IMPROVERS
• Oxidation of gluten-forming proteins, allowing them to
form stronger gluten Functional
• Azodicarbonamide, Potassium bromate, Ascorbic acid,
and Potassium iodate most commonly used. ingredients added to
flour to improve
Reducing agents :
• Break the protein network and weaken the flour
processing and
• Improves machinability baking quality.
• Shortens mixing and proofing time These are also called
• L-cysteine, Fumaric acid, Sodium bisulphate, Non-
leavening yeast and Ascorbic acid common agents as dough
conditioners, dough
Enzymes:
• Natural catalysts to speed up reactions in dough improver and bread
improver.
Emulsifiers:
• Strengthen the dough and improve finished product
volume
Gluten formation: Glutenin and gliadin protein forms
gluten in the presence of water only.

Dough temperature control

Starch gelatinization: Starch needs to be hydrated for

swelling and proper gelatinization during baking.

Solvent of salt and non flour ingredients: Water act as Water

solvent of salts and non-flour ingredients that helps in
their uniform distribution.

Medium for enzyme activity Role in

Moistener: Water o contributes to moistness of baked
products and improve their mouthfeel.
baking
Natural leavener: Water and liquids present in dough
turns to steam during baking and causes leavening in
the product.
 ASSESS
YOURSELF