LECTURE 8 BAKERY TECHNOLOGY VI BAKERY CONFECTINOERY TECHNOLOGYIV
LECTURE -8 BAKERY TECHNOLOGY –VI BAKERY & CONFECTINOERY TECHNOLOGY-IV INTRODUCTION TO BAKERY PRODUCTS
Bakery shortenings Bakery shortening means vanaspati meant for use as a shortening or leavening agent in the manufacture of bakery products, that is, for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume; this will also confirm to the standards prescribed in regulation 2. 2. 6 (1) excepts that— (a) the melting point as determined by the capillary slip method shall not exceed 41 °C. (b)if aerated, only nitrogen, air or any other inert gas shall be used for the purpose and the quantity of such gas incorporated in the product shall not exceed 12 per cent by volume thereof. (c) it may contain added mono-glycerides and diglycerides as emulsifying agents. Test for argemone oil shall be negative
BREAD whether sold as white bread or wheat bread or fancy or fruity bread or bun or masala bread or milk bread or of any other name the product prepared from a mixture of wheat atta, maida, water, salt, yeast or other fermentive medium containing one or more of the following ingredients, üCondensed milk, milk powder (whole or skimmed), whey, curd üsugar, gur or jaggery, khandsari, honey, liquid glucose ümalt products, edible starches and flour, edible groundnut flour, edible soya flour üprotein concentrates and isolates, Albumin üVanaspati, margarine or refined edible oil of suitable type or butter or ghee or their mixture ülime water ülysine, vitamins ü spices and condiments or their extracts üfruit and fruit product (Candied and crystallized or glazed) ü nuts, nut products üOligofructose (max 15%) and vinegar
• It may also contain food additives specified in these regulations including Appendix A (Acid Regulators: Emulsifying and Stabilising Agents singly or in combination, Improver, Flour Treatment Agent, Antioxidant, Preservatives/Mould inhibitors Singly or in combination, Colours, artificial sweetener, leavening agent, flavour improver, dough conditioner, nutrient, yeast etc. ). • It may also contain artificial sweetener as provided in regulation 3. 1. 3 of this regulation and label declaration in Regulation 2. 4. 5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. • It shall conform to the following standards, namely: — – alcoholic acidity (with 90 per cent alcohol) – Shall be not more than equivalent of 7. 5 ml. N Na. OH per 100 g of dried substances – ash insoluble in dilute HCL on dry weight basis — • bread except masala bread or fruit bread – Not more than 0. 1 per cent • masala bread or fruit bread – Not more than 0. 2 per cent
• It shall be free from dirt, insect and insect fragments, larvae, rodent hairs and added colouring matter except any permitted food colours present as a carry over colour in accordance with the provision in regulation 3. 1. 17, in raw material used in the products. • It may contain Oligo fructose (dietary fibres) up to 15% maximum subject to label declaration under labelling regulation 2. 4. 5 (43) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011
CRACKERS Crackers are biscuits which are all more or less unsweetened, salty, thin and crisp. They are in effect bread substitutes and are usually eaten with butter, cheese, cold meat etc, as a convenient snack. The basic expectation is of a crisp but not hard, flaky biscuit with a bland flavour. The biscuits are usually relatively large and rectangular (sometime circular) and have a pale bake with darker colored blistery areas on both top and bottom surfaces.
PASTRY • A sweet baked food made of dough especially the shortened paste used for piecrust and the like. • Pastry is the name given to various kinds of baked foods made from ingredients such as flour, milk, butter, shortening, baked powder or egg. • Small cakes, tarts and other sweet baked goods are called pastry.
RUSK • A rusk is a hard, dry biscuit or a twice-baked bread.
CAKES • Cake is a form of sweet dessert that is typically baked. • Typical cake ingredients are flour, sugar, eggs, and butter or oil, with some recipes also requiring additional liquid (milk or water) and leavening agents (such as yeast or baking powder). • Common additional flavourings include dried, candied or fresh fruit, nuts, cocoa or extracts
BISCUITS • Ø Ø Ø Ø Biscuits including wafer biscuits shall be made from maida, vanaspati or refined edible oil or table butter or desi butter or margarine or ghee or their mixture containing any one or more of the following ingredients: Edible common salt butter, milk powder cereals and their products Cocoa, coffee extract edible desiccated coconut fruit and fruits products, dry fruit and nuts Egg, milk and milk products edible vegetable products, ginger, gluten groundnut flour honey, liquid glucose, Dextrose malt products, edible oilseeds, flour and meals spices and condiments edible starches such as potato starch and edible flours sugar and sugar products, invert sugar, jaggery protein concentrates oligofructose (max 15%) vinegar and other nutrients and vitamins
• It may contain food additives specified in these regulations including Appendix A. • It may contain artificial sweetener as provided in regulation 3. 1. 3 of these regulations and label declaration as provided in regulation 2. 4. 5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Provided also that it shall conform to following standards, namely: — Ø ash insoluble in dilute hydrochloric acid (on dry basis) – shall not be more than 0. 1 per cent Ø acidity of extracted fat (as oleic acid) – not exceeding 1. 5 per cent • It may contain Oligofructose (dietary fibres) upto 15% maximum subject to label declaration under Regulation (43) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
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