Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 1:Introduction to Baking Science

Quick breads

they are quickly baked and are usually baked immediately after mixing e.g. muffins, biscuits, popovers, cream puffs, pan cakes, wafers and doughnuts.

1. Muffins: Muffins are quick breads that contain flour, sugar, liquid, egg, salt, chemical leavening agents. The leavening is obtained from the reaction of baking powder.
2. Biscuits: In preparation of biscuits firm fat is cut in to the dry ingredients until the fat is of the size of the split peas. Here formation of gluten is prevented by adding fat to bring the characteristic flaking. When the fat is cut in to the proper size, milk is poured at once and stirred with a fork. Dough is made by rotating and folding the mix for about ten times. Desired layer structure is developed during this kneading, however, over kneading causes toughness. The dough is cut and baked.
3. Popovers: popovers are distinct quick breads as they contain no chemical leavening agents. The hollow centre is achieved by baking at a high oven temperature to form a considerable volume of steam rapidly. As the steam expands it exerts a pressure against the structural components. The expansion is confined to upward cylindrical shape above the sides of the pan because the high area temperature coagulates the flour and egg protein at the edges of the popovers. Popovers are prepared by the simple method of milk, flour, unbeaten egg and salt in a bowl and beating vigorously until the batter is smooth. Over mixing is avoided. The batter is quickly poured in to well oxidized preheated pan and baked at about 219 to 232o C. The oven temperature is lowered to 55 o C after 15 minutes to prevent over browning.
4. Cream puffs: like popovers cream puffs are also leavened by steam. Flour and water are used in equal proportions. Butter is used in half the quantity of water. All ingredients are mixed in different ways. The flour is stirred in to boiling mixture of water and butter where in the flour gets coated with butter. The entire mixture then is heated until it forms a ball and the starch is gelatinized. At this time an egg is beaten in to it to form emulsion, subsequently some more eggs are added to result in to a smooth paste. Cream puffs are baked in a similar way as popovers.
5. Wafers and pan cakes are other variations of quick breads made with flour batters.Chemical leavening agents are although commonly used, beaten egg whites are also used for better results. The batter is poured on a very hot griddle or wafer oven. The pan cakes are turned when the bubbles pop up and the bottom surface acquires pleasant brown colour.
6. Dough nuts: The doughnuts are golden brown coloured fried products prepared with flour, eggs and baking powder. Development of gluten is prevented by avoiding excessive kneading, addition of fat and refrigeration of dough.