PPT-Bread and Baking Industry

Group E Hunza Hayat Asad Abdullah Shahid Kandeel Shafique Ayesha Kaleem Fariha Munir Sehar Yousaf Maarej Khan Introduction amp Overview History One of humanitys oldest foods. MATADOR 26.02.2008 MATADOR Deck Baking Oven Baking area from 8 to 19 Application The MATADOR Deck Baking Oven is suitable for baking bread, tin loaves (toast bread), rolls and ne pastry. Operation I Different Ingredients have specific purposes. Flour- provides protein and starch. This forms the structure of baked goods. Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur . Basic Ingredients. Baking, unlike cooking, leaves little room for error – if a recipe is not followed precisely, the texture and taste will be affected. Ingredients include:. Flour. Liquids. Fats. Sugar and Sweeteners. for 5000 years. . A record of bread recipes was first made by Pliny the Elder in Roman Times.. Paul Pursglove. Slides for SOTMAS Talk and tasting – A History of Bread Baking – . 7. th. March . Ingredients. 1 ¼ cups applesauce. 1 cup sugar. ½ cup vegetable oil. 3 tbsp. milk. 1 cup all-purpose flour. 1 cup whole wheat flour. 1 tsp. baking soda. ½ tsp. baking powder. ½ tsp. cinnamon. ¼ tsp. nutmeg. …to cook in dry heat in an oven. . . The oven heats the air, and the hot air cooks the food.. Ingredients in Baking. Flour. Sweetener. Eggs. Fat. Liquid. Leavening Agent. Salt/Flavorings. Baking Ingredients....  is made from flour that contains only the endosperm of the wheat grain (about 75% of the whole grain. ).. Wholemeal bread.  is made from the whole of the wheat grain with nothing taken away. . Wholewheat. The advantages of home baking and the basic ingredients used. The types of flour available. The raising agents and how they work. The rules for home baking and methods of making breads and cakes. The advantages and disadvantages of cake mixes. Ingredients and Techniques for Baking. Ingredient Basics. Flour. Gluten – a protein that affects the texture of baked products. Helps determine how much a product will rise. All purpose – most popular, gives good results for most products. STEM: INQUIRY BASED LEARNING. Unit Study . BREAD. Index. It all started when…. Teacher Preparation. Resource Hunt. Study Web. K-W-L Chart. Small Group Activities. Call It A Rap. Photo Opportunity/Documentation Panel. Ingredients and Techniques for Baking. Ingredient Basics. Flour. Gluten – a protein that affects the texture of baked products. Helps determine how much a product will rise. All purpose – most popular, gives good results for most products. pan toolpan pusherspatulabaking slotcooling chamberovenbaking lineParty Pretzel DippersYOU WILL ALSO NEEDven pan tool and baking pan measuring spoons cooking spray mixing bowls and spoons x006600 Chapter 44. Essential Question: . How . does the correct use of baking ingredients, correct preparation methods, and proper storage affect the quality of baked products?. List the seven ingredients used in baking.. Banana Bread. Waffles. Pancakes. Biscuits. Scones. Soda Bread. Ingredients In Quick Breads. Flour-hard and soft wheat flours. Eggs-large whole eggs. Fat- usually shortening or oil. Sugar- granulated (confectioners).