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Classification of Baked Products

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Beaulah Mae Saycon

on 23 February 2014

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Transcript of Classification of Baked Products

Classification of
Baked Products

WHAT IS BAKED PRODUCTS?
BREAD
Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods.
HISTORY OF BREAD

30,000 years ago
- in Europe revealed starch residue on rocks used for pounding plants.
-starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread.
10,000 BC,
dawn of the Neolithic age-, grains became the mainstay of making bread
-Yeast spores are ubiquitous, including the surface of cereal grains, so any dough left to rest will become naturally leavened.

1961
-Chorleywood bread process was developed, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf.
-Recently
Jim Lahey
-reported that process of bread making has become popular in the U.S. because it involves very little work

TYPES OF BREAD
Wholemeal bread
contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-wheat bread"
Refers to cakes and pastries that require baking in an oven. Even though meat, fruit and vegetables also can be baked, they are usually not what is meant by "baked products." Some specific baked products are cakes, pies, cookies and all types of breads.
Various leavened breads
Whole-grain bread
can refer to the same as wholemeal bread, or to white bread with added whole grains to increase its fibre content, as in "60% whole-grain bread".
Rye bread
is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor.
Pita
is an ancient semi-levened bread widespread in the Middle East, Levant and South Eastern Europe.
White bread
is made from flour containing only the central core of the grain (endosperm).
Brown bread
is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to whole-wheat bread)
Granary bread
is made from flaked wheat grains and white or brown flour.
Sourdough bread
is made with a starter.


Flatbread
is often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast.

Crisp bread
is a flat and dry type of bread or cracker, containing mostly rye flour.


Quick breads
usually refers to a bread chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients. Examples include pancakes and waffles, muffins and carrot cake, Boston brown bread, and zucchini and banana bread.
Main Ingredients
Salt
,
fat
and
leavening agents
such as
yeast
and
baking soda
are common ingredients, though bread may contain other ingredients, such as
milk
,
egg
,
sugar
,
spice
,
fruit
,
vegetables
,
nuts
or
seeds
.

MEGA TRANSFORMATION
Dough before first rising.

MEGA TRANSFORMATION
Dough after first rising.
MEGA TRANSFORMATION
Dough after proofing in tin,
ready to bake.
Nutritionally, bread is known as an ample
source for the grains
category of nutrition.
Also, bread is considered a good source of
carbohydrates
through the
whole grains
, nutrients such as
magnesium
,
iron
,
selenium
,
B vitamins
, and
dietary fiber.
NUTRITIONAL SIGNIFICANCE
Bread is also significant in
Christianity
as one of the elements (alongside wine) of the
Eucharist
; see
sacramental bread
. The word
companion
comes from Latin
com- "with"
+
panis "bread"
.
CULTURAL SIGNIFICANCE
The
ancient Egyptians
used
moldy bread
to treat infections that arose from dirt in burn wounds.
IN MEDICINE
Common Causes of Failure in Baking Bread
1. Yeast bread is porous –
this is caused by over-raising or cooking at too low a temperature
Presented by:
Leader:
Beaulah Mae Saycon
Kent Amery
Toroy
TRUE OR FALSE
1.
1961
-Chorleywood bread process was developed
2. Bread is a staple food prepared by
cooking
a dough of flour and water.
3.
Wholemeal bread
is made from flour containing only the central core of the grain (endosperm).
4.
Quick breads
usually refers to a bread chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients. Examples include pancakes and waffles.
5.The word
companion
comes from Latin com- "with" + panis "bread"
FILL THE BLANKS
6. __________ , literally "fear of starch"
7. _________ bread is made with a starter.
8. Nutritionally,_____ is known as an ample source for the grains category of nutrition.
4. The ancient _________ used moldy bread to treat infections that arose from dirt in burn wounds.
5.Crisp bread is a ____ and dry type of bread or cracker, containing mostly rye flour.
Common Causes of Failure in Baking Bread
2. Crust is dark and blisters –
this is caused by under-raising, the bread will blister just under the crust
Common Causes of Failure in Baking Bread
3. Bread does not rise –
this is caused from over-kneading, using old yeast or not enough yeast
Common Causes of Failure in Baking Bread
4. Bread is streaked –
this is caused from under-kneading and not kneading evenly
Common Causes of Failure in Baking Bread
5. Bread bakes unevenly –
caused by old dark pans, too much dough in the pan, “crowding” the oven shelf or cooking at too high a temperature

Common Causes of Failure in Baking Bread
6.Too small
-Too much flour
-Too much shortening
-Over mixing
-Too hot oven
Common Causes of Failure in Baking Bread
7.Too pale
- Over mixing oven not hot enough.
-Under baking
Common Causes of Failure in Baking Bread
8. Too dark
- Too much sugar.
- Too hot oven; Over baking
Common Causes of Failure in Baking Bread
9. Uneven Color
- Over mixing; uneven oven heat
- Incorrect placement in oven
Common Causes of Failure in Baking Bread
10. Tough
- Too much flour and not enough shortening
- Over mixing; over baking
Common Causes of Failure in Baking Bread
11. Dull not shinny
- Over mixing
Common Causes of Failure in Baking Bread
Inside Appearance
1.Poor Color
- Use of poor-quality ingredients
2.With Streaks
- Egg and milk not well blend.
3. With coarse or uneven cells
- Insufficient of egg.
- Over mixing
4. With Tunnels
- Too much flour and not enough liquid
- Over mixing too high oven temperature
5. Too Dry
- Too Stiff batter
- Over baking
6. Too moist and waxy
- Insufficient beating of egg.
- Under baking
7. Crumbly
- Too much flour
- Too low oven temperature
8. Tough
- Too much egg and no enough shortening
- Over mixing
Full transcript