BAKING TECHNOLOGY

Prof. Dr. Ir. Sugiyono, M.AppSc

Dr. Nugraha E. Suyatma, STP, DEA
Dept. Food Science and Technology IPB
Email : sugiyono@ipb.ac.id
Mobile : 08121318058

Outline
Definition of baking
Bakery product classification

Basic ingredients
Processing steps
Product quality and spoilage

Video presentation

Definition of Baking
Includes all processing steps to produce bakery
products

Bakery Product Classification

1.
2.
3.
4.

Yeast-raised goods, ex. Bread and crackers.

Chemically-leavened goods, ex. Layer cakes and biscuits made
with baking powder.
Air-leavened goods, ex. Angle cakes and sponge cakes made
without baking powder.
Partially-leavened goods, ex. Pie crusts leavened by expanding
steam and other gases during baking

Basic Ingredients
Wheat Flour
- Proteins :
- alcohol soluble prolamin : gliadin

- acid or alkali soluble : glutelin

glutenin

Gluten
(elastic dough)

-Amylolitic enzymes producing fermentable sugars

- Existing fermentable sugars

Wheat flour
Hard wheat, bakers flour (11 - 12% protein) : for
bread, noodle, fermented biscuits
Soft wheat, cake flour (8 - 9% protein) : for cake,
non-fermented biscuits

Medium strength, all purpose (10 - 11% protein) :

multipurposes
Many researches have been conducted to explore
local resources-based flour for bakery product
manufacturing

Shortening
- To produce shortness & tenderness
- To aid aeration
- To improve eating quality
- To improve keeping quality
- Melting point of shortenings 46-51oC

Baking powder (c/w Baking Soda)

- To increase volume
- Sodium bicarbonate or ammonium bicarbonate and acid to
generate carbon dioxide when water and heat are supplied
3CaH4(PO4)2 + 8NaHCO3
Ca3(PO4)2 +
4Na2HPO4 + 8CO2 + 8H2O

Salt
- Flavor
- Strengthen gluten
- Keep moisture

Water
- Dissolve ingredients
- Form dough consistency
- Starch gelatinization
- Control dough temperature
Yeast
- S. cerevisiae
- For dough fermentation (volume, flavor, aroma)
- Cream yeast, compressed yeast, active dried yeast (instant)

Other Common Ingredients

Sugar
- Fermentable sugars
- Improve flavor
- Color (brown) development
- Keep moisture

(Skim) Milk Powder

- Improve nutrition value
- Improve flavor, color and crumb
Egg
- Improve flavor, color and nutrition value
- Improve volume

Mineral Yeast Foods

- Ammonium salts, phosphates & sulphates
Dough improver
- Potassium bromate & ascorbic acid
Crumb softener
- Mono / di glycerides of fatty acids or other
emulsifiers
Enzymes
- Amylase : fermentable carbohydrate/sugars
- Protease : act on gluten

Complex dough improver

Function

Component

Gluten strengthening

Potassium bromate,
ascorbic acid, chlorine
dioxide

Gluten softening

L-cysteine, sodium
metabisulphite

Yeast foods

Ammonium salts,
phosphates & sulphates
Amylase, protease

Enzyme supplements

Crumb softener

Mono / di glycerides of
fatty acids or other
emulsifiers

Equipment

Dough mixing equipment (dough mixer)

Dough divider
Dough rounder
Dough moulder
Proofer (for final fermentation)
Baking pans and trays
Baking oven
Bread slicer
Bread wrapping machine

Equipment
I. MIXING and FORMING

Z-blade mixer

Drum moulder for bread doughs

Equipment
II. HEATING OVEN
1. Direct heating ovens

Equipment
II. HEATING OVEN
2. Indirect heating ovens

Equipment
III. HEATING OVEN OPERATIONS

batch,

semi

continuous,
continuous

Processing steps (For bread making)

Ingredients

Packaging

Weighing

Cooling

Flour sieving

Depanning

Mixing

Baking

Fermentation

proofing

Gas release

Panning

Dough dividing

Moulding

Rounding

Resting

Mixing
- Aims :
1. to form homogeneous dough
2. to develop gluten with optimum plasticity, elasticity & viscous
flow
- Mechanism : blend, combine, compress, fold, stretch, push
- Methods :
1. Straight dough
2. Sponge and dough
3. Mechanical dough development (rapid
process, batch or continuous operation)

Mixing step
1. Slack, - wet & sticky
2. Pick up, - gluten structure
3. Clean up, - drier & more elastic
4. Development, - smooth dough
5. Final, - silky & dry, smooth
6. Let down, - wet & sticky
7. Break down, - disintegrated

Development of gluten matrix

(dough development)
Hydration of protein & starch

Uncoiling of protein molecules & their joining together

by cross linking to form network
S S bonds involves

Fermentation
- Complex biochemical changes
- Yeast ferments sugars producing ethanol, CO2, organic
acids, etc
volume, flavor
- Development of acidity
dough
- Temperature of dough increases

physical changes in

Baking
Purposes:
Improve sensory properties
Improve shelf life of dough (preservation
through thermal degradation of enzymes,
microbes, reduced water activity)

Baking
-

CO2 expands raise volume

Denaturation of proteins
Swelling & gelatinization of starch
Yeast & enzymes activity ceased
Crust formed
Develop color, texture, aroma and flavor
Degradation of vitamines

Baking
Process involved:
Heat transfer
Heat is transferred to
products
Mass transfer
Water is removed from
products

Diagram of material flow during baking

in an oven (P. Fellows, 2000)

Baking

Product Quality
The quality of bakery products is commonly
assessed by sensory means.

Characteristics of product which determine quality

are volume, color, crust, crumb, texture, aroma,
and flavor.
Different of products may have specific
characteristics which largely determine the quality
of those products.

Spoilage
Staling : loss of aroma & flavour
changes of texture (dry and crumbly)
Microbiology : molds, bacteria
Suggestions :
- Keep good sanitation
- Preservatives
- Crumb softener & anti firming additives
- Appropriate packaging
- Good storage conditions

Staling
- Physical & chemical changes which reduce the quality of bread
- Increased crust moisture, crumbliness, firmness, starch

crystallinity, opacity
- Decreased soluble starch, hydration capacity of crumb & loss of
flavor
- The basic cause : slow change of starch from an amorphous to a
crystalline form, the latter binding considerably less water than
the former. This change leads to a rapid hardening & to
shrinkage of starch granules away from gluten skeleton
crumbliness

- - amylase retards staling through a modification of

starch to dextrin & dextrins interfere with cross links
between starch & protein
- - amylase reduces starch retrogadation. Starch
retrogradation causes bread staling.

References
Fellows, 2000. Food Processing Technology, Principles
and Practice

Potter and Hotchkiss. Food Science.

Case Study
A food industry produces infant biscuits
which have to be fortified with vitamins
and minerals. Some vitamins are
destroyed during baking. How do you
produce such biscuits while fulfilling the
requirement of vitamin contents ?