Description
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
Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services.
EIRI services are:
Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new industrial projects.
Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to Financial Outlays and Sector – wise Classification are immensely useful for :
Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking their capacities & New Product – Lines
Large Industrial Houses pursuing Expansion, Growth and Diversification Plans
