modern bakery technology & fermented cereal products with formulae (hand book)

MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE

BAKERY INGREDIENTS

Classification of Ingredients
Flavours
Flour (Atta)
Hard Wheat
Soft Wheat
Colour
Strength
Tolerance
Water Absorption
Uniformity
pH
Composition
Sugar
Uses of Sugar
Different Types of Sugars
Available Sugars
Medium Granulated Sugar
Sanding Sugar
Extra Fine Granulated Sugar
Icing Sugar
Brown or Soft Sugar
Shortening
Uses of Shortening
Properties of Shortening
Butter
Lard
Leavening Agents
Yeast
Characters of Yeast
Baking Soda
Baking Powder
Fast Acting
Slow Acting
Double Acting
Tartrates (Mono Potassium Salt of Tartaric Acid)
Phosphates
Monocalcium Phosphate
Sulphates
Ammonium Carbonate or Biocarbonate
Eggs
Egg White
Egg Yolk
Functions of Water  in Baking
Salt
Functions of Salt
Milk and Milk Dervatives
Minor Ingredients
Malt Products
Non diastic Malt
Diastic Mail
Flavourings
Cocoa products
Dough Improver
Oxidizing Agents
Yeast Foods
Spices

PLANNING OF BAKERY UNIT

Introduction
Planning and its performance
Planning is important for the following reasons
The Major benefits of planning
Steps in planning
Unit Location
Hints for Site Selection
Planning and Lay-out
Space requirement
Plant Design
Selection of Equipment and Machinery
Managing Finances
Electricity
Project Report
Project Report on Medium Scale Bakery Unit
Introduction
Conclusion

BAKERY PREMIXES

Advantages of Using Pre-Mixes
Product Categories
Limitations of Using Pre-Mixes
Major Ingredients used in Premixes
Flour
Characteristics desirable for certain uses
Leavening Agents
Desired Leavening rates for baking
Shortening
Sugars
Emulsifiers
Processing Aids
Maintenance of Proper Dry Mix Absorption
Formation of Mixes
Total Dry Ingredient Per Cent
Baker's Per Cent
Biscuit Mix
Pancake Mix
Use of Whey  Protein
Concentrate (WPC) in Premixes
Advantage of using WPCs
Salient Features/Benefits
Extent  of replacement of SMP-WMP with whey powder
Efficient and Economic Bakery Mix Preparation
Status in India

CHAPATIS AND COOKIES MADE FROM WHEAT FLOUR

Materials  and Methods
Preparation of Chapati
Preparation of Cookies
Results and Discussion

CHARACTERISTICS OF SOYBEAN AND ITS UTILIZATION OF PREPARATION OF BREAD AND BISCUITS

Introduction
Materials and Methods
Chemical Analysis
Product Development and Evaluation
Results and Discussion
Chemical Characteristics of wheat Flour and Soybean Flour
Water Absorption and Dough Handling Property of Composite Flours
Bread Making Characteristics of Composite Flour
Organopletic Evalution of Bread
Biscuit Making Characteristics of Composite Flours
Organoleptic Evaluation of Biscuits

HEALTH BREADS

Gluten Free Bread
Reduced Fat bread
Butter Stability
No Cholesterol Bread
Sugar Free  Bread
Low Sodium Bread
Reduced Calorie bread
High Fiber Bread
High Protein Bread

INGREDIENTS OF BREAD

Introduction
Flour
Strength
Tolerance
Water Absorption Power
Uniformity
Diastetic Activity
Effect of Low and High Diastetic Activity on Bread
Preventive Measures

PRODUCTION OF BREAD

Introduction
Selection of Ingredients
Mixing/Kneading
Process
Importance
Machine Mixing
Slow Speed Mixing
High Speed Mixing
Spiral Mixing
Physical and Chemical  Changes During Mixing
Physico-Chemical Reaction
Under or Over Ferment Dough
Rounding
Intermediate Proofing
Moulding
Hand Moulding
Machine Moulding
While Moulding we should remember
Panning
Tempering the Pan
Greasing/Glazing the Pan
Bread Pan
Proofing
Factor Affecting the  Final Proof
Physico Chemical Changes
Camelization
Maillard Reaction
Depanning
Cooling
Slicing
Packaging or Wrapping of Breads

MANUFACTURING PROCESS OF BREAD

Brief
Traditional Methods
Straight Dough Method
Sponge and Dough Method
Salt Delayed Method
No Dough Time Method
Ferment and Dough Process
Mechanical Dough Method

BREAD

Breadmaking
Manufacturing process
Bulk Fermentation Processes
The Chorteywood Bread Process
Dough Rheology and Dough Development
Rheological Test Methods
Descriptive Rheological  Measurements
Farinograph and Mixograph
Extenesional Instruments
Alveograph
Fundamental Rheological Tests
Dynamic Oscillation Measurements
Relationship of Dynamic Oscillation Tests to baking Performance
Creep and Stress Relaxation
Extensional Technique
Biaxial Extension and Bubble Inflation
Biaxial Extension Rheology and baking Performance
Strain Hardening and the stability of Bubble Expansion
Wheat Proteins and the Origin of Dough Rheology and Dough Development
Wheat Gluten : A unique Protein
Glutenin Structure  and Bread Dough Rheology
Dough Mixing
Dough Development and Energy Input
Energy Requirement of Different Mixer Designs
Critical Mixing Speed and Unmixing
Aeration during Mxing
Measurement of the Vold Fraction of Air in Dough
Measurement of Bubble Size Distributions  in Doughs
Aeration Processes during Mixing the Air Content of Doughs and Why Mixing under Partial Vacuum Gives  a Finer Baked Loaf
Proving
Qualitative  Description of Proving
The Aqueous Phase
The Model Process of Structure  of Structure  Transformation
Molecular Mechanisms of Bubble Stabilization in Doughs
Bubble/Foam Stabilization Fundamentals
The Function of Surface Active Materials in Bread Doughs
Foam Stabilization by a Combination of Surface Active Components (Mixed Films)
Surface Properties Versus Bulk Rheological properties
Bubble Stabilization Strategies
Modeling Bubble Growth during Proving
Baking of Bread
Qualitative Description of Baking
Physical and Chemical Changes Caused by the Temperature  increase during baking
Bakery Fat
Physical and Chemical Requirements for Breadmaking Performance
Commercial Benefits of Understanding Bubble Behaviour in Breadmaking

EXTERNAL AND INTERNAL BREAD FAULTS

Introduction
External Faults
Faults in Volume
Faults in Crust
Internal Faults
Damp. Clamy & Closed Crumb
Dryness and Rapid Staling
Crumbliness of the Crumb
Defects in Taste and Aroma

FERMENTED PRODUCTS

Introduction
Bun Goods
Raw Material
Pitza Base/Crust
Processing
Doughnut

CAKE INGREDIENTS

Brief Details
Classification
Flour
Sugar
Shortening
Egg
Milk
Water
Salt
Flavour
Leavening


FORMULATIONS OF CAKE

Product Details
According to Fat Quantity
According to Sugar Quantity
Balancing

PROCESSING OF CAKE

Brief Details
Mixing
Sugar Batter Method
Flour Batter Method
Merits and Demerits
Merits
Demerits
Blending Method
Boiled Method
Sugar Water Method
All in One Process/Single Stage Method
Continous  Process
Panning of Cake Batter
Baking
Richer the Formula, Lower the Temperature
Leaner the Formula higher the temperature
Cakes baked as large units
When oven is not filled to the capacity
Covering the cakes in the oven with moist brown paper
Temperature

COOKIES

Brief Details
Classification
According to Mixing Method
According to Basic Forming Machine Used for Production
Ingredients
Flour
Sugar
Shortening
Egg
Milk Solid
Chemical Leaveners
Mixing
Single Stage Method
Creaming Method
Blending Method
Useful Suggestions in Processing
Baking
Cookie Spread

CRACKERS MANUFACTURE

Introduction
Graham Crackers
Cream Crackers
Soda Crackers

MANUFACTURING OF PASTRY

Introduction
Short Crust Pastry
Ingredients
Formula
Mixing
Puff Pastry
Ingredients
Method
Scotch Method
Three Quarter Method
Formula
Cutting
Choux Pastry
Faults and Causes


MANUFACTURING ICING & DECORATION

Introduction
Types
Fat Icing
Aerated Icing
Ingredients
Preparations
Merigngue Butter Cream
Fondant Butter Cream

MACHINERY USED IN BAKERY UNIT

Introduction
Ingredient Handling Equipments
Dough Processing Machines
Liquid Ferment Equipment
Dough Divider
Rounder
Intermediate Proover
Moulder
Final Proover
Oven
Real Oven
Travelling Tray Oven
Tunnel Oven
Conveyerized Oven
Race Oven
Product Handling Machine
Bread Coolar
Slicer
Packing Machine

OVEN

Introduction
Size of the Oven
Construction of Oven
Material Requirement
Handling of Oven

PACKAGING OF BAKERY

Introduction
Function
Packaging Medium
Packaging Style

FORMULAE OF FERMENTED PRODUCTS

General Procedure
Simple Bread
Round Bread
Tiger Skin Bread
Tiger Skin Paste
Seasoned Bread
Malteser Bread
French Bread
Rich Bread
Cinnamon Sugar Bread
Other Bread
Potato Barm Bread
Bread (Sponge & Dough Method) 
Toast /Rusk
Rusk
Bun/Roll
Soup Stick
Seli Bun
Basic Sweet Dough
Butterfly Bun
Nutty Rolls
Jam Filled Buns
Cheese Cake
Hot Cross Bun
Dutch Bread
Geman Coffee Cake
German Coffee Cake Coconut
Yeast Raised Fruit  Cake
Doughnut
Cake Doughnut
Combination
Fruit Finger Doughnut
Jam Ball Doughnut Masala Doughnut
Pitza
Vegetable Pitza
Gravy Pitza
Chanau Pitza
Surti Butter
Stuffed Products
Sanwich
Stuffed Rolls
Danish Pastry
Danish Comb
Cinnamon Roll
Croissant
Pinwheel

PRODUCTION OF PUFF PASTRY

Khari
Masala Khari
Cheese Khari
Fenugreek Khari Garlic Khari
Puff Pastry
Puff
Sweet Puff
Vol-au-Vent

MANUFACTURING METHODS OF COOKIES

Creaming Method
Nankhatai
Chocolate Nankhatai
Crunchy Nankhatai
Surti Nankhatai
Besan Nankhatai
Falahari Nankhatai
Melting Moment Almond Cookie, Groundnut Cokie
Crunchy Cookie
Corn Flake Cookie Honey Cookie
Coffee Buns, Jam Buns
Coffee Buns
Jam Buns
Coconut Macroon Cherry Coconut Macron Peanut Macroon Cashewnut Macron
Coconut Macroon
Cherry Coconut Macroon
Peanut Macroon
Cashewnut Macroon
Chocowal Cokkie chocochip Cookie

MANUFACTURE OF BISCUITS (ASSORTED)

Plain Biscuit
Variety Biscuit
Orange Biscuit, Pineapple Biscuit Mango Biscuit, Lemon Biscuit
Balanced Biscutt, Bajara Biscuit, Atta Biscuit
Masala Biscuit, Sweet & Salty Biscuit
Cherry Short Biscuit  Cinnamon Crescent Biscuit
Coconut  Biscuit Coconut Burfi Biscuit
Falahari Biscuit, Gauri Vrat Biscuit, Ekadashi Biscuit
Health Biscuit
Tri Colour Biscuit Lemon Cream Biscuit  Choco Mint Biscuit
Tri Colour Biscuit
Lemon Cream Biscuit
Choco Mint Biscuit
Vanilla Cream Finger Viennese Finger Chocolate Eclairs
Vanilla Button
Colour Pastry, Check Biscuit
Colour Pastry
Check Biscuit
Nut Square
Cherry IBC
Fancy Chocolate Biscuit
Choco Strip
Choco Half
Choco Half
Choco Round
Choco Check
Choco Spring
Choco Ring
Cherry Knob
Nutty Pretzels
Nut Ring
Fruit Rock Biscuit  Coconut Rock Biscuit
Rock Buns

MANUFACTURING  OF CAKES

Cup Cake
Cherry Buns
Almond/Cashewnut  Cup Cake
Choco Chip Cup Cake
Butter cup Cake
Mawa Cup Cake/Mawa Cake
Muffins
Orange Muffins
Mango Muffins
Banana Muffins
Coconut Muffins
Welse Cheese Cake
Queen Cake, Medelins Coconut Castle
Medelins
Coconut Castle
Orange Cake, Mango  Cake & Banana Cake
Orange Marmalade Cake
Banana Walnut Cake
Dry Fruit Cake, Dessert Cake, Christmas Cake, Rich Plun Cake
Boiled Fruit Cake
Sultan Cake, Mexican Cake, Luxury Cake
Cherry Cake  Pinespple, Cherry Upside Down  Cake
Cherry Cake
Pineapple Cherry Upside Down Cake
Date Cake, Data & Walnut  Cake, Date & Ginger Cake
Chocolate Cake, Mocha Cake
Choco Fruit Cake, Sacher Cake
Choco Fruit Cake
Sacher  Cake
Maderia Cake Brown Cake
Maderia Cake
Brown Cake
Check Cake Ribbon Cake, Marble Cake
Check Cake
Ribbon Cake
Marble Cake
Black Forest Cake
Pound Cake, Sponge Cake  Swiss-Roll Yule-Log Cake
Eggless Cup Cake Egg Less Cake  Condensded Milk Cake
Egg Less Cup Cake
Egg Less cake
Condensed Milk Cake
Egg Less Cake II
Egg Less Choco Cake
Cake Pastry

FERMENTED CEREAL PRODUCTS

Introduction
Major Types of Cereal Fermented Products
Microbiology of Cereal, Fermentations
Different Fermented Cereal Products
Bread
Classification of Bread Types
Bread Making
Method of Bread Production
Flavour Development
Dough Maturing
Bread like Products
Sour Dough Bread
Rye Bread
Crakers
Dough nuts
Pretzis
Warries
Microflora associated with warri fermentation
Biochemical changes accompanying warri fermentation
Idli
Microflora associated with idli fermentation
Biochemical changes accompanying idli fermentation
Microflora associated with dosa fermentation
Biochemical changes accompanying dosa fermentation
Other Cereal Products
Bhatura
Jalebie
Kulcha
Nan
Future Outlook


MACARONI PRODUCTS

Method of Manufacture Noodles
Method of Preparation
Different Types of Noodles
Alternative Raw Materials for Macroni Products

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