Browsed by
Author: innograin

BAKERY AND BAKED GOODS COURSE 12

BAKERY AND BAKED GOODS COURSE 12

Comments 0 Comment

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

Read More Read More

Ammonium bicarbonate

Ammonium bicarbonate

Comments 0 Comment

Ammonium bicarbonate (E-503ii) is a leavening agent predominantly used in biscuit manufacturing. Unlike sodium bicarbonate, ammonium bicarbonate does not require the presence of acidic substances in the medium, as it reacts on its own. The reaction of ammonium bicarbonate, which generates carbon dioxide, is as follows: NH4​HCO3​→NH3​+CO2​+H2​O This reaction occurs from 34-35ºC onwards. As indicated by the reaction, the decomposition of ammonium bicarbonate generates ammonia, a substance with a strong, pungent, and unpleasant odour. This aroma can be noticeable in…

Read More Read More

Leavening Agents or Baking Powders

Leavening Agents or Baking Powders

Comments 0 Comment

Leavening agents, or chemical leaveners, are blends of additives that, when they react, release gas, which can be trapped by doughs, increasing the volume of the final product. They are also known as chemical yeast or baking powder. As we will see, leavening agents are used in a multitude of products, such as many batter-based recipes (muffins, cakes, etc.), cookies, or some types of bread. They can also be used in batters or other products. Generally, leavening agents are composed…

Read More Read More

Flavours

Flavours

Comments 0 Comment

In the food industry, the use of flavourings in various formulations is quite common. In this entry, we will analyse the use of these products in the production of baked goods and some aspects to consider when choosing them. First of all, it should be noted that although we usually refer to them as aromas, some of them are also complemented by substances that can affect the taste of the products, either by adding a touch of acidity, sweetness, bitterness,…

Read More Read More

Preservatives and Bread Preservation

Preservatives and Bread Preservation

Comments 0 Comment

In this entry, we will discuss additives that help prolong the shelf life of bread. However, before delving into these, it is essential to understand why bread deteriorates. Bread Ageing Processes Bread undergoes three distinct ageing phenomena. Firstly, there is a change in the bread’s texture. Secondly, microbial growth may occur. Lastly, the aroma of the bread may change, either due to the loss of typical components or the rancidity of fats. The latter effect is generally overlooked, as it…

Read More Read More

HYDROCOLLOIDS AND GUMS II

HYDROCOLLOIDS AND GUMS II

Comments 0 Comment

We previously discussed hydrocolloids in a prior post. In this new entry, we will cover some of their primary applications in the production of baked goods, such as breads, cakes, and others. Wheat Breads In bread making, hydrocolloids can assist in several ways. Firstly, they increase the water absorption of flours, allowing the dough to incorporate more water. Additionally, they improve dough stability during kneading, meaning the dough is less prone to over-kneading. Lastly, they also enhance stability during fermentation….

Read More Read More

Hydrocolloids and Gums I

Hydrocolloids and Gums I

Comments 0 Comment

The word colloid refers to a substance that has an affinity (tends to adhere) to another. Therefore, a hydrocolloid is a substance with a high affinity for water and tends to bind with it. Although proteins and starches can also be considered hydrocolloids, in this entry, we will discuss substances with a greater capacity to bind water and are usually considered food additives. We will see that there are a large number of hydrocolloids with multiple functionalities and from multiple…

Read More Read More

Vital Gluten

Vital Gluten

Comments 1 Comment

We have already discussed the importance of gluten in baking and the need to use stronger flours (with more and better quality gluten) in some instances. In addition to the gluten present in the flour, you can buy and add gluten separately. This dry, powdered gluten is commonly called vital gluten, which we will discuss in this entry. Vital Gluten From wheat flours, using a process known as wet milling, starch and gluten can be separated, and after drying and…

Read More Read More

Micronized Flours and Protein Concentrates

Micronized Flours and Protein Concentrates

Comments 0 Comment

The particle size of flours depends on the hardness of the grain and the milling system. Generally, softer grains tend to produce finer flours, while harder grains result in coarser flours. However, the milling system can be designed to further reduce particle size. For harder grains, this translates into greater heating of the samples and a higher percentage of damaged starch, especially if the milling system is not well designed. Soft cereals, such as wheat and rye, typically produce white…

Read More Read More

Thermally Treated Flours

Thermally Treated Flours

Comments 0 Comment

These flours have the advantage of altering their functionality or enhancing certain characteristics without the need for declaration on the labelling, as they are produced through physical modifications. Thus, they do not provide competitors with clues to copy or imitate the products in which they are incorporated. Grains can undergo thermal treatment before milling to modify the properties of the flours. Similarly, the flours themselves can also be thermally treated. The properties of the resulting flours depend on the intensity…

Read More Read More