EXCEL ENGINEERING COLLEGE

(Autonomous)
Approved by AICTE, New Delhi & Affiliated to Anna University, Chennai
Accredited by NBA, NAAC with “A+” and Recognised by UGC (2f &12B)
KOMARAPALAYAM - 637303

Department of Food Technology

FD8612 Baking and Confectionary Technology Laboratory
(Regulation 2017)

Prepared by
M. Raja
Assistant Professor
Department of Food Technology
Excel Engineering College
Approved by

HoD / FT
 Excel Engineering College
Department of Food Technology

FD8612 Baking and Confectionary Technology Laboratory

List of Experiments

Exp. No. Name of the Experiment

1 Study of ingredients: Characteristics of flour, yeast, shortening, sugar, egg and salts
2 Experiment on leaving action of baking powder, sodium- bicarbonate and ammonium-bi-
carbonate and yeast
3 Determination sedimentation value of flour
4 Estimation of water absorption power – Atta (Crude and Centrifuge Method)
5 Estimation of water absorption power – Maida (Crude and Centrifuge Method)
6 Estimation of gluten content in Maida
7 Preparation of cake
8 Preparation of biscuits
9 Preparation of sugar boiled candy / confectionary
10 Preparation of bread
11 Visit to a bakery / confectionary industry
Ex. No: 1 STUDY OF INGREDIENTS: CHARACTERISTICS OF FLOUR, YEAST,
SHORTENING, SUGAR, EGG AND SALTS
Date:

AIM:

To study about the ingredient characteristics of flour, yeast, shortening, sugar, egg and salts

Ingredients used in baking:

Flour:

Flour used in bakeries, is obtained by milling wheat. Flour is the most important single ingredient,
without which production of white bread, as is known in present times, would be impossible.
Different types of flour are used for different types of end products. Flours are identified as First
Patent, Short Patent, Medium Patent and long Patent. Characteristics of these flours are determined
by percentage of separation obtained from a 72% extraction.

First Patent constitutes 70% separation from 72% extraction. Short Patent constitutes 80%,
Medium Patent 90% and Long Patent 95% separation from 72% extraction.

 First Patent is used as cake flour and is obtained from soft wheat.

 Short Patent is used for premium brands of breads

 Medium Patent is used for featured brands of breads.

 Long Patent is used for competitive brands of breads.

Yeast

Yeast is a microscopic one-celled plant belonging to the fungus order, which ordinarily a multiple
by a process known as budding and which causes fermentation when placed under suitable
conditions. There are about 3,300 known species of yeast. Only a few of them have been grown
for the baking trade. Yeasts have been found in nature wherever there is sugar. The function of
yeast in bread making is to lighten the dough and impart to it a characteristic aroma and flavor. It
acts as a leavening agent i.e. helps in dough risening.
SHORTENING:

Fat or shortening used at the level of 5 to 15% in bread making, lubricates gluten fibrils and makes
the dough more extensible by improving the gas retention property, facilitates dough handling,
improves loaf volume, crumb grain uniformity, tenderness, shelf life, prevents the formation of
gluten network in dough, softens the dough decreases the viscosity and relaxation time, starch
swelling and gelatinization is reduced at high amount of sugar and provides crispy texture.

SUGAR:

Sugar is another major ingredient used in baking. Sucrose is disaccharide and i.e. commonly used
sugar. It is used as a Sweetener. The main function is to provide food for yeast .When added to
dough sugar is hydrolyzed into glucose and fructose by yeast enzyme invertase. Provides energy
and sweetness, facilitates air incorporation, and acts as a tenderizer by retarding and restricting
gluten formation. Affects physical structure by regulating gelatinization of starch.

EGG:

Egg is one of the major ingredient used in baking. It Increases nutritive value, improves flavor and
texture, produce color in the crumb and crust, acts as a binding agent, aids in leavening, Contribute
to emulsifying action due to the presence of natural emulsifier lecithin, produce softer crumb
because of fat and other solids, contain 73-75 % moisture have natural ability to bind and retain
moisture and improve quality and provides texture.

SALT:

Common salt or table salt is used for bringing out the flavor of other ingredients which are used in
cakes, and other products. Instead of reducing sugar in the cake formula, salt should be used as an
adjustment of sweetness if the cake is too sweet. One of the functions of sugar is to retain moisture
in the cake. It is therefore; better to increase salt to tone down the excessive sweetness. Salt also
lowers caramelization temperature of cake batters and aids in obtaining crust color.
 In bread production, salt is mainly added for taste. It brings out the taste of other ingredients, and
helps to improve the flavor and characteristics of bread. Salt is a toughner. Without salt the doughs
are wetty. It therefore, improves grain and texture of loaf by strengthening the dough, thus
indirectly helping color, grain and texture.

Salt helps to control in yeast raised doughs, the action of the yeast and thereby controls the rate of
fermentation. Salt also aids in preventing the formation and growth of undesirable bacteria in
Yeast-raised doughs.

Result:
Ex. No: 2 EXPERIMENT ON LEAVING ACTION OF BAKING POWDER, SODIUM-
BICARBONATE AND AMMONIUM-BI-CARBONATE AND YEAST
Date:

AIM

To determine the leavening action/dough raising capacity of yeast, baking powder, sodium
bicarbonate and ammonium bicarbonate and to compare the results.

MATERIALS REQUIRED

1. Flour
2. Yeast, baking powder, sodium bicarbonate and ammonium bicarbonate
3. Beaker/ measuring cylinder, desiccators
4. Water

PROCEDURE

YEAST:

Weigh 4 gram of baker’s yeast (compressed) or 1.00 gm of baker’s yeast (dried) with 100 grams
of maida. Add 1.0 to 1.5 and sucrose and a suitable quantity of water is required. Knead well. Press
the resulting dough into a glass beaker. Note the initial level of the dough by means of a scale from
the bottom of the beaker. Keep covered for one hour at 27 C. The rise in the level of dough is noted
at 15 minutes interval for one hour. A graph between time and the rise in dough volume is plotted
to estimate the dough raising capacity of yeast

CHEMICAL LEAVENERS:

Weigh 1 gm of baking powder with 100 gms of maida. Add 1.0 to 1.5 and sucrose and a suitable
quantity of water. Knead well. Press the resulting dough into a glass beaker. Note the initial level
of the dough by means of a scale from the bottom of the beaker. Keep covered for one hour at 27
C. The rise in the level of dough is noted at 15 mins interval for one hour. A graph between time
and the rise in dough volume is plotted to estimate the dough raising capacity of baking powder.
Repeat the procedure for sodium bicarbonate and ammonium bicarbonate. Compare the results
with yeast
CALCULATION:
Dough raising capacity = (B-A)/A * 100

B= Final volume
A=Initial volume

INFERENCE:

RESULT:
Ex. No:3
DETERMINATION SEDIMENTATION VALUE OF FLOUR
Date:

AIM:
To determine the sedimentation value of given flour by sodium dodecyl sulfate (SDS) solution
sedimentation method

PRINCIPLE:
The wheat flour is treated with lactic acid and sodium dodecyl sulfate (SDS) solution. SDS
neutralizes the charge of proteins and lactic acids makes the protein stands swell in the solution.
Depending upon the quantity and composition of gluten proteins the flour gives some value of
sediment. The volume of sediment formed when flour is suspended in water containing lactic acid
and SDS is referred to as SDS sedimentation volume.

REAGENTS:

 Lactic acid solution: 3 ml of 88% lactic acid is diluted (1:8 v/v) to 27 ml with distilled water.

 SDS solution(2%): dissolve 20 g SDS ( sodium dodecyl sulphate “ specially pure”) in

distilled water to make 1 liter

 Lactic acid-SDS stock solution: Add 20 ml of reagent (1) to(2)

PROCEDURE:

Flour (5g, 14 % moisture basis) is added to water (50ml) in a cylinder, a stop clock is started and
the material dispersed by rapid shaking for 15s. The contents are re-shaken for 15s at 2 and
4mins.Immediately following the last shake, SDS lactic acid reagent (50 ml) is added, and mixed
by inverting the cylinder four times before restarting the clock from zero time. The SDS lactic acid
reagent is prepared by dissolving SDS (20g) in distilled water (1L) and then adding a stock diluted
lactic acid solution (20ml; 1 part of lactic acid plus 8 parts distilled water by volume).
Inversion (4 times) is repeated at 2, 4 &6 mins before finally starting the clock once again from
zero time. The contents of the cylinder are allowed to settle for 40 mins before reading the
sedimentation volume.
INFERENCE:

RESULT:
Ex. No: 4 ESTIMATION OF WATER ABSORPTION POWER - ATTA

Date:

AIM:

To determine water absorption power of wheat flour

MATERILS REQUIRED:

1. Flour
2. Water
3. Burette
4. Bowl

PROCEDURE:

Crude Method:

 Weigh accurately into a dish about 25g of the material.

 Mix 12ml of the water initially then water step by step to make the dough consistent
which is the end point of water absorption.
 Measure the volume consumed by dough

CALCULATION:

A = Volume of the water

B = Weight of the sample

Water absorption power (%) = A/B x 100

Centrifuge Method:

 Weigh the empty weight of centrifuge tube

 Weigh the 2 g of samples and transferred to centrifuge tube
 Add water in the centrifuge tube as 1:5 ratio (10 ml of water)
 Vortex well for 5 minutes and centrifuge at 5000 rpm for 10 minutes
 Drain the supernatant and kept for drying for 10 minutes
 Measure the weight of centrifuge tube with sample
 Calculate the weight of sample and water absorption capacity of sample
INFERENCE:

RESULT:
Ex. No: 5 ESTIMATION OF WATER ABSORPTION POWER - MAIDA

Date:

AIM:

To determine water absorption power of Maida flour

MATERILS REQUIRED:

1. Flour
2. Water
3. Burette
4. Bowl

PROCEDURE:

Crude Method:

 Weigh accurately into a dish about 25g of the material.

 Mix 12ml of the water initially then water step by step to make the dough consistent
which is the end point of water absorption.
 Measure the volume consumed by dough

CALCULATION:

A = Volume of the water

B = Weight of the sample

Water absorption power (%) = A/B x 100

Centrifuge Method:

 Weigh the empty weight of centrifuge tube

 Weigh the 2 g of samples and transferred to centrifuge tube
 Add water in the centrifuge tube as 1:5 ratio (10 ml of water)
 Vortex well for 5 minutes and centrifuge at 5000 rpm for 10 minutes
 Drain the supernatant and kept for drying for 10 minutes
 Measure the weight of centrifuge tube with sample
 Calculate the weight of sample and water absorption capacity of sample
INFERENCE:

RESULT:
Ex. No:6 ESTIMATION OF GLUTEN CONTENT IN FLOUR

Date:

AIM:

To determine the gluten content of the maida and wheat flour.

MATERIAL REQUIRED:

Flour, beaker, water

PROCEDURE:

Weigh accurately into a dish about 25g of the material. Add about 15ml of water to the material
and make it into dough, taking care to see that all the materials is taken into the dough. Keep the
dough gently in a beaker filled with water and let it stand for one hour. Remove the dough and
place it in a container and add water wash the dough till starch completely dissolved in water. That
water pore through muslin cloth and make a gluten ball. Transfer the gluten ball a spatula and put
in to the oven at 130˚c for one hour. Cool in desiccators and weigh.

CALCULATION:
A=wt of wet gluten (g)

B=wt of dry gluten (g)

C=wt of flour (g)

Wet gluten (%) = A/C×100

Dry gluten (%) = B/C×100

INFERENCE:

RESULT:
Determined the gluten content of the maida --------- and wheat flour-----------.
Ex. No: 7 PREPARATION OF CAKE

Date:

AIM

To prepare cake from the given flour

INTRODUCTION

Cake is a form of bread or bread-like food. Modern cake, especially layer cakes, normally contain
a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid
(typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful
ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous
substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or
dessert sauces (like pastry cream), iced with butter cream or other icings, and decorated with
marzipan, piped borders or candied fruit.

MATERIALS REQUIRED

1. Flour - 100%
2. Shortening - 70-90%
3. Sugar - 80-100%
4. Egg - 80-100%

5. Baking powder - 1.5-2%

6. Essence -1.5-2%
7. Milk powder -15-20%

PROCEDURE

1. Put the flour in the mixing bowl and add the sugar and the salt. Add the margarine and rub
into the flour using your fingertips. Add the dried yeast and stir into the flour mix
2. Add all the water at once to the flour mix and stir together using the wooden spoon.
3. Use your hands as the dough gets tough and when it leaves the sides of the bowl clean (add
a little more flour if it is too sticky), put the dough onto a floured surface.
 4. The dough will feel tight and lumpy and you must 'knead' it to make it smooth and stretchy.
Push your hands into the dough, gather it back into a ball, turn it slightly and then repeat.
Do this for about 5 minutes until the dough feels smooth.
5. Shape the dough into your own design or use one of the ideas below and place it on the
greased baking tray.
6. Cover the shape with the oiled cling film to stop it drying out and then put the tray in a
warm place so that the yeast can work and make the dough rise. In winter this might be the
airing cupboard, or in summer the kitchen itself may be warm enough.
7. Now set the oven to 230°C/450°F, remove the cling film and place the tray in the centre of
the oven. Bake for 20-25 minutes. It should be golden brown and sound hollow when
tapped underneath.
8. Put it on a wire rack to cool and then wrap it with butter paper.
9. Prepare cake batter by creaming method.
10. Place paper cups in the cupcake bin and fill the batter up to ¾ parts, place on the baking
tray.
11. Place it on oven and bake

INFERENCE:

Result:
 Ex. No: 8 PREPARATION OF BISCUITS

Date:

AIM
To prepare plain biscuits and cookies using the given ingredient

INTRODUCTION

Biscuits are cereal based and baked to moisture content of less that 5%‘. There are three major
ingredients wheat flour, fat and sugar. The problems in defining the boundaries between biscuits
and cakes, and biscuits and sugar confectionery one may be reasonably consider that the
boundaries are not important, and well they might not to be until authority decide that different
packaging.

Groupings have been made in various ways based on:

 Name, eg, biscuits, crackers and cookies, which is basically on the texture and hardness.
 Method of forming of the dough and dough piece eg fermented, developed, laminated and cut,
molded, and wire cut and co extruded.
 The enrichment of the recipe with fat and sugar.

MATERIALS REQUIRED
1. Flour -100g

2. Shortenings -20 – 40g

3. Sugar -50 – 60g
4. Essence -0.25 – 0.5g
5. Baking Powder -0.5 – 1g
6. Custard powder -5g
7. Corn flour (optional) -5g
8. Milk powder (optional) -3 – 5g
9.Milk 15-20g
PROCEDURE

1. Biscuit dough is prepared by creaming method.

2. All the dry ingredients like flour, baking powder, salt are sieved together

3. Separately creaming is done with fat and icing sugar. After creaming, remaining wet
ingredients are added
4. Add the mixed and whisked dry ingredients to the cream and make the dough
5. The dough is rolled into uniform thickness and cut into desired shapes with mould
6. The cut dough are panned on a grease tray and baked at 150 - 175ᵒC for 15 – 20 minutes.

INFERENCE:

RESULTS:
Ex. No: 9 PREPARATION OF SUGAR BOILED CANDY / CONFECTIONARY

Date:

AIM

To prepare HBC with the given flavor and colors

INTRODUCTION

A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that
is boiled to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties
are stick candy and lollipops. Hard candy is essentially 100% sugar by weight. Recipes for hard
candy may use syrups of sucrose, glucose, fructose or other sugars. Sugar-free versions have also
been created.

INGREDIENTS

Sugar - 187.000 grams

Liquid Glucose - 100.000 grams
Water - 43.000 grams

PROCEDURE

1. Weigh all the ingredients in a thick bottom sauce pan.

2. Cook the mixture till the temperature of mass reaches 142 degree C.
3. Quench the cooked mass for 5 sec. & then add the weighed quantity of citric lactic acid, Color
& desired flavor to it.
4. Mix it carefully & quickly for consistency
5. Deposit the mass into candy moulds.
6. Allow them to cool & demould the candies on talc.
7. Dust & wrap them properly to avoid moisture pick up.
INFERENCE

RESULT
EX No: 10
PREPARATION OF BREAD
Date :

AIM

To prepare bread from the given flour

INTRODUCTION

Bread is a staple food prepared from a dough of flour and water, usually by baking. There are
indefinitely many combinations and proportions of types of flour and other ingredients, and also
of radically different traditional recipes and modes of preparation of bread. As a result one finds
wide varieties of types, shapes, sizes, and textures of breads in various regions. Bread may be
leavened by many different processes ranging from reliance on naturally occurring microbes (for
example in sourdough recipes) to high-pressure artificial aeration during preparation and/or
baking.

MATERIALS REQUIRED

2. Flour – 225 g
3. Salt – 1 tsp
4. Sugar – 1 tsp
5. Fat – 15 g
6. Yeast – 6 g
7. Warm water – 150 ml

PROCEDURE FOR BREAD

1. Put the flour in the mixing bowl and add the sugar and the salt. Add the margarine and rub
into the flour using your fingertips. Add the dried yeast and stir into the flour mix

2. Add all the water at once to the flour mix and stir together using the wooden spoon.

3. Use your hands as the dough gets tough and when it leaves the sides of the bowl clean (add
a little more flour if it is too sticky), put the dough onto a floured surface.
 4. The dough will feel tight and lumpy and you must 'knead' it to make it smooth and stretchy.
Push your hands into the dough, gather it back into a ball, turn it slightly and then repeat.
Do this for about 5 minutes until the dough feels smooth.
5. Shape the dough into your own design or use one of the ideas below and place it on the
greased baking tray.
6. Cover the shape with the oiled cling film to stop it drying out and then put the tray in a
warm place so that the yeast can work and make the dough rise. In winter this might be the
airing cupboard, or in summer the kitchen itself may be warm enough.

7. Now set the oven to 230°C/450°F. When the loaf shape has about doubled in size (after
about 30 minutes), remove the cling film and place the tray in the centre of the oven. Bake
the loaf for 20-25 minutes. It should be golden brown and sound hollow when tapped
underneath.

8. Put the loaf on a wire rack to cool and then wrap it with butter paper.

INFERENCE:

Result:
Ex. No: 11 VISIT TO A BAKERY / CONFECTIONARY INDUSTRY

Date: