[BREAD AND PASTRY PRODUCTION

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PREPARING AND PRODUCING BAKERY PRODUCT

Module 03: PREPARING AND PRODUCING

BAKERY PRODUCT
This module introduces terminologies, practices and concepts in
baking. It familiarizes students with the classification of baking and kitchen
tools and equipment as well as their proper selection, use and care. Students
must be equipped with these basic knowledge and skills in baking. This
module also defines baking terms and process, equivalent weights and
measures, substitution of ingredients and the correct process of weighing
and measuring.
At the end of this module, you will be able to:
1. Execute accurate measurement of ingredients; and
2. Evaluate yeast breads and quick breads based on established criteria.

This chapter deals with the preparation of bakery products that include
selecting, measuring and weighing required ingredients according to recipe
or production requirements.

Principles in Making Good Quality Yeast Bread

The following are some principles in baking good quality bread.

1. The gluten in the flour provides framework in bread dough. Better
quality of dough is produced if stronger gluten is added. The
percentage of gluten content is highest in bread flour, next in all-
purpose flour, and last in cake flour.
2. In developing the gluten in bread flour (strong flour), longer kneading
is required. Less yeast is needed for slower fermentation and allow
proper gluten development prior to peak of fermentation. If this is not
followed, tough and rubbery bread is produced.
3. Different flours exhibit varying rates of liquid absorption. Some flour
needs less or more liquid to make bread dough. Experience and
careful observation will able you to approximate the ratio of flour to
liquid to produce good quality breads.
4. Conditioning refers to the mechanical development of gluten during
mixing and fermentation. When the gluten has been properly
conditioned, it becomes elastic and allows the expanding of dough,
during the first 10 minutes of baking. This process of expanding is
called oven spring.
5. Yeast is the leavening agent in bread that converts sugar into alcohol
and carbon dioxide in a process called fermentation. To activate yeast,
it should be softened in lukewarm water (40.5ºC for dry yeast and

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 26.5ºC to 32ºC for compressed yeast). Higher or lower temperature
will kill or inactivate the microorganism.
6. Salt is an interfering agent in fermentation. More salt slows down
fermentation, while less salt of the absence of it hasten the process.
Avoid the addition of salt or shortening to the yeast mixture as this
weakens the microorganism.
7. Sugar acts as food for the yeast. Always add sugar to the yeast and
water mixture, and allow it to stand for at least five minutes before
adding flour and other ingredients.
8. Liquids such as water or milk acts as solvent for dry ingredients. It
hydrates the flour and allows it to swell so other substance can
penetrate the mixture.

Characteristics of Good Quality Yeast Bread

Flavor, aroma and texture are the qualities that account for the
popularity of yeast bread and rolls. Yeast breads differ from quick breads in
that they are leavened by yeast, a living organism, rather than baking soda
and baking powder and are often lower in fat and sugar. When mixed with
water and sugar, the yeast ferments to produce carbon dioxide, filling the
bread dough with tiny air bubbles. Water also combines with the gluten
(protein) in the flour to form the elastic structure of the dough that traps the
air bubbles and makes the bread rise.

Causes of Poor Quality Yeast Bread

There are three general causes of poor quality in yeast bread:
incorrect proportion and poor quality of ingredients; Improper mixing; and
inaccurate temperature.

Table 1.6 Characteristics of Poor Quality Yeast Bread and Their Specific
Causes
CHARACTERISTICS CAUSES
EXTERIOR
1. Shape
Irregular Too much liquid
Uneven rolling
Improper cutting
Uneven temperature
Excessive shortening

Small Volume Over mixing

High temperature
2. Color
Too pale To stiff dough
Low temperature
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Too dark High temperature

Uneven Extended baking

Uneven shapes

With spots Under mixing

3. Texture
Tough Excess flour
Overmixing
Incorrect temperature

Rough Too much liquid

INTERIOR
1. Color
Not bright Excessive shortening
Poor quality ingredients
2. Grain
Not flaky Insufficient shortening
Under mixing or over
mixing of shortening to
flour

Uneven, coarse cell Over mixing

3. Texture
Too dry Too stiff dough
Over baking

Too moist Under baking

Crumbly Excessive shortening

Tough Insufficient shortening

Heavy Excessive shortening

Over mixing
Under baking
4. Flavor
Not “wheaty” Over mixing

Not sweet Wrong proportion

Filling not accentuated Wrong proportion of

ingredients
Poor quality ingredients

Course Module
https://books.google.com.ph/books?id=Trd4uTceAy8C&pg=PA140&lpg=PA
140&dq=Characteristics+of+Poor+Quality+Yeast+Bread+and+Their+Specific
+Causes&source=bl&ots=gAYDoSn4-
7&sig=9v6NsMQZ26hcRqn6RoP2tqhSbA&hl=en&sa=X&ved=0ahUKEwiq6a
WijYXUAhVDEpQKHX0vCNYQ6AEIMjAB

Quick Breads: Muffins

Muffins are tender, moist, and simple cup breads leavened with
baking powder. They belong to the quick bread family. They are easy to
prepare and great favorites among children. While muffins usually consist of
basic ingredients like flour, sugar, egg, and milk, variations in flavor can be
made through the addition of : fruits ( strawberries, apples, raisins, banana,
mangoes, and orange peels); nuts ( peanuts, walnuts, pecan, coconut, and
peanut butter); or dairy products ( type of butter, cream, milk , and cheese).
To make them more attractive and appetizing, muffins can be topped with
confectioners’ sugar, glazed sugar, butter icing, chocolate chips, or whipped
cream.

Ingredients in Making Muffins

Muffins are made from drop batter. Generally, drop batter is a
medium-soft dough prepared by mixing 2 cups of flour to 1 cup of liquid
(usually mil, juice, or water), 1 egg, 2 teaspoons of baking powder, 2 to 4
teaspoon of sugar, and 2 to 4 tablespoon of fat. For variation of flavors,
fillings and toppings may be added. These may include chopped hams, bacon
and cold cuts, cheese, cheese, peaches, strawberries, cherries, blueberries,
pineapple, mango, raisins, nut, spices like cinnamon and nut meg, and nutty
seed like sesame seeds, cashew, almonds and walnuts.
1. Flour - All-purpose flour is recommended instead of cake flour to
produce a heavier product than cake. However, an experiment using
mixed cake and all-purpose flour may be used to attain tenderer and
slightly heavier product. Likewise, non-gluten flour like cornmeal,
mongo flour, soy flour, potato flour, or rice flour may be used for
variation.
2. Oil and Liquids Fats - Oil is used instead of shortening. However, if
shortening, butter, or margarine is used, it should be melted first. If
the ratio of oil and sugar to flour is increased from standard, the result
is a smooth, cake-like muffin.
3. Liquid - The kinds of liquid that may be used are water, juices, and
milk. Any of this will give satisfactory result. However, the amount of
liquid should be regulated in order to produce a well-formed drop
batter. The ratio of 1:2 for liquid to flour is ideal. When too much
liquid is used, the gluten in flour disperses. But when too little is used,
the mixture is dry and heavy due to uneven distribution of the dry
ingredients in the batter.
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4. Mixing Method
The muffin method consists of the following steps:
a. All dry ingredients are sifted and blended in a bowl.
b. All liquid ingredients are mixed in a separate bowl.
c. A well is made in the center of the dry ingredients.
d. Liquid ingredients are poured in the well.
e. Mix the dry and liquid ingredients just enough to moisten the dry
ingredients, not producing a smooth batter. Approximately 25
strokes will be required for the mixing.

Characteristics of a Good Quality Muffin

A good quality muffin has the following characteristics:

Table 1.7 Characteristics of a Good Quality Muffin

Appearance Pebbled crust
Volume Should be large for its weight, slightly heavier than cakes.
Texture Slightly coarser and slightly crumbly
Color Pale color inside
Shape Symmetrical and slightly rounded
Grain Uniform air cells, no tunnels, medium thick cell walls.

Causes of Poor Quality Muffin

Table 1.8 Characteristics of a Poor Quality Muffin and their causes.

Outside Appearance Causes

Pale color Under baked; wrong sized pan

Too brown Over baked; too hot oven; too much

sugar

Poor volume Improper baking temperature

Poor Quality eggs
Greased pans
Insufficient beating of eggs
Over folding
Too high or too low temperature of
egg white beating
Wrong-sized pan
Under baked

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 Sunken Not inverting pan to cool cake
Removing cake from pan before it is
cool

Inside Appearance Causes

Uneven grain Over folding flour with egg and sugar

Under beaten egg whites and yolks
(sponge) egg whites (chiffon)
Improper storage after baking

Coarse grain Unfolding

Texture:
Dry Over baked; too little liquid

Soggy Under baked; under mixed

Solid Too much flour or liquid; insufficient

beating of eggs (sponge) or egg whites
(chiffon)

Tough Over mixed; not enough sugar; over baked

Flavor Poor quality ingredients; wrong proportion

of ingredients

https://books.google.com.ph/books?id=Trd4uTceAy8C&pg=PA140&lpg=PA
140&dq=Characteristics+of+Poor+Quality+Yeast+Bread+and+Their+Specific
+Causes&source=bl&ots=gAYDoSn4-
7&sig=9v6NsMQZ26hcRqn6RoP2tqhSbA&hl=en&sa=X&ved=0ahUKEwiq6a
WijYXUAhVDEpQKHX0vCNYQ6AEIMjAB 5/23/2017
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PREPARING AND PRODUCING BAKERY PRODUCT

References and Supplementary Materials

Books and Journals
Basbas, Leonora; 2016; Bread and Pastry Production Vol.1; Sampaloc,
Manila; Rex Bookstore, Inc (RBSI)

Online Supplementary Reading Materials

http://www.wilsonsd.org/cms/lib01/PA01000270/Centricity/Domain/232
/Quick%20Breads.pdf

Online Instructional Videos

How to make Easy Basic Muffins Recipe
https://www.youtube.com/watch?v=S3SLc0WSrgA
good quality yeast bread
https://www.youtube.com/watch?v=ZnA3i1MyB-k

Course Module