17: Bakery Products

Question 1

State the important ingredients in bakery products and their functions.

Answer 1

Flour
Water
Salt
Fat
Sugar

Question 2

What are the steps to making bread?

Answer 2

1. Dough making: Mixing and kneading all weighed ingredients together
2. Proofing: Resting the dough at 38C to increase dough volume
3. Baking: Color, flavour and texture development
4. Cooling to avoid condensation after packaging
5. Packaging

Question 3

What is the general purpose of water for baking?

Answer 3

• Hydration of starch to promote gelatinization
• Hydration of proteins
• Activates enzymes
• Solubilize salts and sugar
• Activates leavening agent

Question 4

State the purpose of eggs and shortening in baking.

Answer 4

• Tenderizing agent
• Flavor and aroma development
• Increase moisture content
• Contribute to brown crust

Question 5

What is the purpose of sugar in baking?

Answer 5

• Impart sweetness
• Raise the gelatinization temperature
• Increase volume
• Contribute to brown crust

Question 6

What are the methods of mixing cake batter?

Answer 6

• Creaming
• Meringue
• Sponge

Question 7

Describe the differences between the two main types of muffins.

Answer 7

Cake-like: High in fat and sugar. Uses soft wheat flour
Bread-like: About 12% fat and sugar.

Question 8

State the process of muffin making

Answer 8

1. Mixing
2. Depositing
3. Baking
4. Cooling
5. Packaging

Question 9

What are the differences between cake flour and bread flour?

Answer 9

• Bread flour: Higher protein content, leading to tougher texture
• Cake flour: Lower protein content, leading to softer texture