Introduction to Baking

Science & Technology

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 Course Contents
• Introduction to baking science &
technology
• Baking ingredients: wheat, rye, rice flours,
gluten, sweeteners, eggs, yeast, chemical
leaveners, shortenings, fat replacers,
water
• Functional additives: emulsifiers, enzymes,
antioxidants, eggs, milk & milk products
• Bakery products: breads-manufacture,
enzymes in bread making, sour dough,
frozen bread dough

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 Cont…
• Special products: biscuits, crackers, cakes,
doughnuts, pizza, macroones, pies, rolls
• Quality control
• PRACTICAL
• Preparation of breads, biscuits, cakes,
pizza, pies, doughnuts, macroones
• Effect of different ingredients on bakery
products

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Introduction to 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
• It is primarily used for the preparation of
bread, cakes, pastries and pies, tarts,
quiches (keesh), cookies and crackers

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Baking Science & Technology
• Baking is a science, and it is needed to understand
what goes on inside a biscuit when it bakes and a
cake batter when it's being whipped
• Baking is a technology in which different
techniques are involved to produce baked products
• So, baking science and technology is the
application of science to industrial and commercial
baked products

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History
• In the Roman Empire, baking flourished widely
• In about 300 B.C., the pastry cook became an
occupation for Romans
• Around 1 A.D., there were more than three
hundred pastry chefs in Rome alone
• Around 2500 B.C., records show that the
Egyptians already had bread

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Importance of Baking
Science
• Baking is one of the primary ways in which
we cook food
• Baking is important where dry heat is
required to cook the foods
• Proper maintenance and regulation of
temperature and humidity in the
production of quality bakery foods is of
the utmost importance

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Bakery products
• Bakery products are an important part of a
balanced diet
• Today, a wide variety of such products can
be found on supermarket shelves
• Some of these products are used as snacks
• Bread is a widely used bakery product

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Major bakery products
• Bread
• Cake
• Biscuits
• Cookies
• Pastries
• Pizza
• Doughnuts
• Crackers

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Main Ingredients in
Baking
• Flour (Wheat, rice, rye)
• Water
• Sweeteners
• Eggs
• Yeast
• Shortenings

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Accurate measurements
in baking
• Baking is a matter of chemistry
• Proportions and ratios of liquid, flour,
and fat will make or break the baked
item
• All the added ingredients should be
in defined proportion

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Baking is consumer
science
• Sensory preferences
• Adding value, quality
• Packaging
• Food labels
– Nutrition Facts
– Ingredient list
– Health claims
• Product Standards
• Consumer Rights

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Baking is Math
• Determine temperatures for liquids,
batters, doneness of products, storage
• Weigh and measure ingredients, dough,
batter
• Calculate yield, net weight, Nutrition Facts
label
• Product cost and price point
• Time use, efficiency
• Consumer product acceptance surveys

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Baking Builds Career
Skills
• Learn work competencies
• Project time management
– Problem solving, creativity
– Visualization, communication
– Reading, comprehension, application
– Team building
– Cultural/social diversity
– Technical skills, computers, equipment
• Learn food handling, safety, storage
• Marketing skills, customer preferences

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