Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 2:Basic Materials Used in Bakery And Confectionery

Liquids

Liquids used in the preparation of baked products are water, milk, sour milk or sour cream. Liquids contribute moistness to the texture and improve the mouth-feel of the baked products. Water is necessary for hydrating the ingredients. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development take place. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. Liquids perform following functions in baking. They are

• Development of gluten
• Gelatinization of starch while baking
• As solvent for dry ingredients such as sugar
• Trigger action of chemical leavening agents.
• Hydration of protein, starch and leavening agents
• Contribute moistness and
• Improve mouth feel
• Increase the volume of baked product through release of steam.
• Liquids such as milk when added as a moistening agent contribute valuable nutrients besides enhancing flavour and colour of the products.