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  • Bakery Products and Characteristics PDF

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    Mary Grace Molines
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    The document describes the desirable characteristics of various baked goods both on the inside and outside. For yeast breads and rolls, desirable inside characteristics include a fine grain and uniform texture, while the outside should have a thin, smooth crust that is uniformly golden brown. Muffins should have a medium-thick cell walls and uniform texture on the inside, and a rounded symmetrical top with a thin, uniformly golden-brown crust on the outside. Quickbreads ideally have a compact and uniform grain on the inside and symmetrical shapes with an evenly browned crust on the outside.

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    The document describes the desirable characteristics of various baked goods both on the inside and outside. For yeast breads and rolls, desirable inside characteristics include a fine grain and uniform texture, while the outside should have a thin, smooth crust that is uniformly golden brown. Muffins should have a medium-thick cell walls and uniform texture on the inside, and a rounded symmetrical top with a thin, uniformly golden-brown crust on the outside. Quickbreads ideally have a compact and uniform grain on the inside and symmetrical shapes with an evenly browned crust on the outside.

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    © All Rights Reserved
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    4K views2 pages

    Bakery Products and Characteristics PDF

    Uploaded by

    Mary Grace Molines
    The document describes the desirable characteristics of various baked goods both on the inside and outside. For yeast breads and rolls, desirable inside characteristics include a fine grain and uniform texture, while the outside should have a thin, smooth crust that is uniformly golden brown. Muffins should have a medium-thick cell walls and uniform texture on the inside, and a rounded symmetrical top with a thin, uniformly golden-brown crust on the outside. Quickbreads ideally have a compact and uniform grain on the inside and symmetrical shapes with an evenly browned crust on the outside.

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    of 2

    Desirable Characteristics of Baked Products

    INSIDE OUTSIDE
    Yeast Bread/Rolls

     Fine Grain  Crust thin, smooth, uniformly golden-brown


     Uniform texture  Bread has rounded, symmetrical top crust
     Moist, white (if made with all-purpose flour)  Rolls are uniform
     No trace of sour or yeasty odor
     Whole grains more compact; more variety in
    texture, color, flavor, heavier, crumbly.

    Muffins

     Cell walls medium-thick


     Rounded symmetrical top with cauliflower
     Grain coarse but uniform
    like surface
     Uniform texture; not tunnels
     Thin, uniformly golden-brown crust
     Tender, moist crumbs
     Well-blended flavors

    Quickbreads

     Compact uniform and grain  Symmetrical with slightly round or flat top,
     No tunnels or holes may be cracked on top surface
     Cell walls of medium thickness any nuts,  Evenly browned crusts
    dried fruits, fresh fruits or seasoning well
    blended

    Biscuits

     Drop: coarse texture, tender crumbs  Drop: irregular shape; uneven, golden-brown
     Rolled: white to creamy white, moist, tender crust
    crumb, separates in flaky layers  Rolled: even, level tip; straight sides;
    symmetrical; crisp, golden-brown crust
    Cakes (shortened)

     Soft, velvety, elastic crumb


     Fine grain, uniform cells  Slightly rounded top
     Moist and tender, not crumbly  Thin and tender crust
     No tunnels or holes  Smooth or slightly pebbly surface
     Evenly browned
    Cakes (Foam-Angel /Sponge)

     Very tender, slightly moist, springy


     Evenly brown, thin, rough crust
     Fine, small, thin walled cells
     Flat or slightly rounded top
     Angel – snow white
     Sponge – golden yellow
    Desirable Characteristics of Baked Products (cont.)

    INSIDE OUTSIDE

    Frosting/Filling
     Smooth, evenly distributed
     Not runny, neatly applied

    Pastry
     Crisp crust, evenly and lightly browned top
     Tender, breaks easily, flaky
    and bottom; golden-brown around edges
     Rough or blistered surface

    Fruit, Custard, Pumpkin Pies


     Fruit filling tender, juices thick and set  Crisp crust, not soggy or doughy
     Custard or pumpkin filling firm but not
    weeping

    Cookies
     Fine to medium-fine cells  Uniform size, shape, thickness, color
     Approximate texture
     Any spices, nuts, dried or candied fruit,
    coconut, or chips evenly distributed

    Rolled/Refrigerator Cookies
     Thin and crisp to thick and soft  Uniform shape
     Uniform thickness

    Bar Cookies
     Tender, moist crumb  Neatly cut rectangle or square shape

    Drop Cookies
     Soft, cake like crumb  Uniform mound shape

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