Introduction to Baking

Science & Technology

Mr. Muhammad Naeem
NIFSAT, UAF

1
1
Course Contents

• Introduction to baking science & technology

• Baking ingredients: wheat, rye, rice flours, gluten,
sweeteners, eggs, yeast, chemical leaveners,
shortenings, fat replacers, water
• Functional additives: emulsifiers, enzymes,
antioxidants, eggs, milk & milk products
• Bakery products: breads-manufacture, enzymes in
bread making, sour dough, frozen bread dough

2
 Cont…

• Special products: biscuits, crackers, cakes,

doughnuts, pizza, macroones, pies, rolls
• Quality control
• PRACTICAL
• Preparation of breads, biscuits, cakes, pizza, pies,
doughnuts, macroones
• Effect of different ingredients on bakery products

3
Introduction to Baking

• Baking is the cooking of food by dry heat in an oven

in which the action of the dry convection heat is
modified by steam
• It is primarily used for the preparation of bread,
cakes, pastries and pies, tarts, quiches, cookies and
crackers

4
4
Baking Science & Technology

• Baking is a science, and it is needed to understand

what goes on inside a biscuit when it bakes and a cake
batter when it's being whipped
• Baking is a technology in which different techniques
are involved to produce baked products
• So, baking science and technology is the application of
science to industrial and commercial baked products

5
5
History

• In the Roman Empire, baking flourished widely

• In about 300 B.C., the pastry cook became an
occupation for Romans
• Around 1 A.D., there were more than three
hundred pastry chefs in Rome alone
• Around 2500 B.C., records show that the Egyptians
already had bread

6
6
Importance of Baking Science

• Baking is one of the primary ways in which we cook

food
• Baking is important where dry heat is required to
cook the foods
• Proper maintenance and regulation of temperature
and humidity in the production of quality bakery
foods is of the utmost importance

7
7
Bakery products

• Bakery products are an important part of a

balanced diet
• Today, a wide variety of such products can be found
on supermarket shelves
• Some of these products are used as snacks
• Bread is a widely used bakery product

8
8
 9
9
Major bakery products

• Bread
• Cake
• Biscuits
• Cookies
• Pastries
• Pizza
• Doughnuts
• Crackers

10
10
Main Ingredients in Baking

• Flour (Wheat, rice, rye)

• Water
• Sweeteners
• Eggs
• Yeast
• Shortenings

11
11
Accurate measurements in baking

• Baking is a matter of chemistry

• Proportions and ratios of liquid, flour, and fat will make or break the
baked item
• All the added ingredients should be in defined proportion

12
12
Baking is consumer science

• Sensory preferences
• Adding value, quality
• Packaging
• Food labels
• Nutrition Facts
• Ingredient list
• Health claims
• Product Standards
• Consumer Rights

13
Baking is Math

• Determine temperatures for liquids, batters,

doneness of products, storage
• Weigh and measure ingredients, dough, batter
• Calculate yield, net weight, Nutrition Facts label
• Product cost and price point
• Time use, efficiency
• Consumer product acceptance surveys

14
Baking Builds Career Skills
• Learn work competencies
• Project time management
• Problem solving, creativity
• Visualization, communication
• Reading, comprehension, application
• Team building
• Cultural/social diversity
• Technical skills, computers, equipment
• Learn food handling, safety, storage
• Marketing skills, customer preferences

15
16