Types, Kinds and Classifications of Bakery
Products
Types of Breads
a. Yeast Breads
- Makes use of yeast as the leavening agent
- Prepared from lean dough or rich dough
Lean Dough – it contains only the basic ingredients such as
flour, sugar, yeast, salt, and shortening.
Rich Dough – aside from the basic ingredients, it contains
added ingredients such as butter, nuts, fruits, and egg yolks for
better flavor. Milk is often used as a liquid ingredient too
instead of water only.
Methods of Mixing Dough
1. Straight Dough Method
- All the ingredients are mixed together and completely done
at one time preferably using a mixer
- Examples of bread prepared by this method are pan de sal
and loaf bread
The steps for the Straight Dough Method are as follows:
a. Measure ingredients accurately
b. Dissolve yeast in a lukewarm water and allow to sit for 8-10
minutes until bubbly
c. Combine milk, sugar, oil and salt. Stir until the solid
ingredient’s dissolves. Then, add flour.
d. Knead on floured board until smooth.
e. Place dough in greased bowl and cover.
f. Punch down dough after the first rise.
g. Roll out the dough with a rolling pin on a lightly floured board
and form dough similar to a logroll.
h. Cut into desired shapes.
i. Baked into the oven. Bread is well done when the bread
springs back when touched or pressed with fingers.
2. Sponge dough Method
- The yeast is added to the flour and liquid ingredient, then set
aside to allow the preliminary fermentation
- The dough is allowed to stand overnight after which the
remaining ingredients are added until the mixture becomes
sponge dough
- The dough is kneaded and is allowed to rise again
- The product produced by this method is ensaymada
3. No-Knead Method
- Variation of the straight dough method to simplify baking at
home
- Kneading is omitted
- The dough can be placed directly on the baking pans before
or after rising for the first period
- The dough is then shaped with the hands and allowed to rise
in the pan before baking
Principles in Making Good Quality Yeast Bread
1. The gluten in the flour provides the framework in bread dough.
The stronger the gluten, the better the quality.
2. In developing the gluten in bread flour, longer kneading is
needed. Less yeast is required for slower fermentation to allow
proper gluten development prior to the peak of fermentation.
3. Different flours exhibit varying rates of liquid absorption.
4. When the gluten has been properly conditioned, it becomes
elastic and allows the expanding of the dough during the first
10 minutes of baking. This process of expanding is called
oven spring.
5. Yeast is the leavening agent responsible for fermentation. To
activate yeast, it should be softened in lukewarm water.
6. Salt is an interfering agent in fermentation.
7. Sugar acts as food of the yeast.
8. Liquids such as water and/or milk act as a solvent for dry
ingredients.
Pointers for Successful Baking of Breads
1. Use good quality ingredients
2. Preheat the oven
3. Use the correct pan specified in the recipe
4. Use pans that are not shiny
5. Grease only the bottom of the pans
6. Lightly grease the bottom of pans to prevent burnt bread
7. Use appropriate tools and equipment
8. Bake at the right temperature
9. Follow the correct baking procedure
10.Follow the baking time indicated in the recipe
Characteristics of Well-Baked Yeast breads
1. Well-proportioned shape; large but not airy in proportion to
weight
2. Golden brown
3. Tender, free from cracks
4. No streaks
5. Fine-grained
6. Wheat, well blended flavor
Causes of Poor-Quality Yeast Breads
1. Pale color – too low oven temperature
2. Poor color – poor quality temperature
3. Uneven color – uneven oven heat; baked in pans that are not
shiny
4. Yellow or brown spots – ingredients not well-mixed
5. Too dark – oven too hot; long baking time
6. Irregular shape – too much liquid; uneven oven heat
7. Too small – too much shortening; oven too hot; over handling
8. Tough – too much flour; over mixing; short rising period
9. Rough – improper kneading; too much liquid
10.Crumbly – too much shortening
11.Course – overmixing
12.Too moist – under baking; too much sugar
13.Too dry – too stiff dough; over baking
14.Heavy – overmixing; too much shortening
b. Quick Breads
- Makes use of baking powder or baking soda as leavening
agents
Mixing Techniques for Quick Breads
Creaming Method – stirring and beating one or two
ingredients against a bowl using a wooden spoon or
electric mixer to make a soft, fluffy mixture
Mixing until well-blended – it usually takes just a few
minutes of mixing
Kinds of Flour Mixture
1. Pour Batter
a. Pours in a steady process
b. Requires 1 part liquid and 1 part flour
c. Products include pancakes, hot cake, waffles and popovers
2. Drop Batter
a. Batter that is solid enough that it cannot be poured
b. Requires 1 part water/liquid and 2 parts flour
c. Products include muffins, fritters drop biscuits
3. Soft Dough
a. Sticky to touch
b. Requires 1 part water and 3 parts flour
c. Products include yeast breads and rolled biscuits,
doughnuts, scones
4. Stiff Dough
a. Firm to touch
b. Requires 1 part water to 4 parts flour
c. Products include pie crust, rolled cookies, noodles
Characteristics of Good Quality Quick Breads
1. Golden-yellow color 5. Even-grained
2. Regular in shape 6. Tender
3. No peaks 7. Moist
4. Even-sized air cells 8. Pleasing, slightly bland to well-
blended flavor
Causes of Poor-Quality Quick Breads
1. Cracked top – too much flour; too hot oven
2. Pale color – too little sugar; under baking
3. Too brown – too hot oven; too much sugar; over baked
4. Poor volume – too much shortening; too hot oven; wrong size
of pan
5. Shrunken – too much sugar; too little liquid; undercooked
6. Crumbly – too much shortening; under mixed
7. Uneven-grained – too little liquid; under mixed; too much
shortening; oven not warm enough
8. Dry – too little sugar; over baked
9. Tunnels – too many eggs; too little sugar; poor mixing
procedure
10.Soggy – undercooked; improper mixing; too much shortening
11.Tough – poor quality ingredients; wrong proportion of
ingredients
Types, Kinds and Classifications of Bakery
Products
Cookies
Cookies are "little cakes," flat, sweet, and petite. They can be
made in various shapes and flavors and served creatively.
Kinds of Cookies
1. Molded Cookies
Molded cookies are usually round. It can be pressed flat
with a fork like a peanut butter cookie. To keep the dough from
sticking into your hands, you must sprinkle flour on it.
2. Dropped Cookies
Dropped cookies are created by dropping soft dough by
the teaspoonful onto a cookie sheet. It is the easiest one to
make. Give proper spacing in between cookies to avoid sticking
with each other after baking. A good rule of thumb or 2 inches
apart unless your recipe specifies otherwise. If a uniform size is
essential, you may wish to use a cookie scoop.
3. Rolled Cookies
Rolled cookies are formed into several shapes depending
on the creativity of the baker. Roll it in a lightly floured board and
cut it into desired shapes. Examples are homemade pili-nut
cookies and camote cookies.
4. Pressed Cookies
Press into the baking sheet with the use of a cookie press.
The dough should be soft enough to be put through a cookie
press but stiff enough to hold a shape. For a soft dough, you
need to refrigerate for a while.
5. Refrigerator Cookies
These are sliced cookies. Roll the dough into a thick bar.
Chill the dough in the refrigerator until ready to bake. Wrap the
rolls well, so they will not absorb other flavors inside your
refrigerator. Slice the dough thinly after chilling. Use a sharp knife
in slicing. Bake.
6. Bar Cookies
Bar or square cookies are a softer type of cookie, but they
are crisp and chewy. It can be layered and filled with filling.
Brownies are an example of bar cookies. A baking pan with sides
is best for bar cookies. Make sure you use the proper size of the
pan, or your bars may not turn outright. Let it cool and cut into a
square.
Muffin
A muffin is an individual-sized, baked product. It can refer to
two different items, a part-raised flatbread that is baked and then
cooked on a griddle pan (typically unsweetened) and a cupcake-
like quick bread (often sweetened) that is chemically leavened and
then baked in a mold.
Outside Characteristics of Muffins and Quick Bread
Shape: Uniform, well-rounded top, free from peaks and no
cracks
Size: Uniform, large in proportion to weight
Color: Uniform golden brown
Crust: Tender, pebbled, or slightly rough and shiny
Inside Characteristics of Muffins and Quick Bread
Color: It is creamy, white, or slightly yellow, free from streaks
Grain: It is round, even cells, free from tunnels
Texture: It is tender, moist, light
Flavor: It is pleasing, well blended with no bitterness
Biscuits
Biscuits are small flaky quick bread. It is a variety of small
baked goods with a firm browned crust and a soft, crumbly interior.
It uses baking powder or baking soda as a chemical leavening
agent rather than yeast.
2 Ways to follow in Biscuit Making
Solid Fats: Using butter, margarine, and lard mixed thru the
cut-in method into the flour. It uses two forks, a pair of knives,
or a pastry blender until the flour is crumbly and mealy. To
make a soft dough, you need to add liquid. Use the kneading
method to distribute the ingredients evenly. It will form gluten to
produce a flaky product.
Using liquid shortening: this is also called the "Wet to Dry
Method" – To make a soft dough, the liquid shortening or oil
was added to the liquid ingredients like milk and mixed with the
dry ingredients. Knead rapidly but lightly to form the mixture.
Outside Characteristics of Biscuits
Shape: It is uniform in shape, with straight sides, and tops are
level for the rolled biscuits.
Size: It is uniform, twice the size of unbaked biscuits
Color: It is uniform golden-brown tops and bottoms, sides lighter,
and are free from yellow or brown spots
Crust: It is tender and moderately smooth
Inside Characteristics of Biscuits
Color: It is creamy white, free from yellow or brown spots
Grain: It is flaky, pulling off in thin sheets, medium-fine, even cells
Texture: It is tender, slightly moist, light
Flavor: It has a pleasing appearance, is well blended, and with no
bitterness
OVEN TEMPERATURE
Oven temperature is one of the key baking parameters.
It can be measured, modified, and controlled in order to
influence process conditions directly, thereby affecting a
product’s final characteristics.
OVEN TEMPERATURE GUIDE
Description Thermostat Setting Centigrade
of Oven Fahrenheit (0F) 0
C
Electric Gas
Cool 200 200 90
Very Slow 250 250 120
Slow 300-325 300 150-160
Moderately 325-350 325 160-170
Slow
Moderate 350-375 350 170-190
Moderately 375-400 375 190-200
Hot
Hot 400-450 400 200-230
Very Hot 450-500 450 230-260
Formula in the conversion of 0C to 0F
Celsius to Fahrenheit Fahrenheit to Celsius
0
F = (0C x 9/5) + 32 0
C = (0F – 32) x 5/9
9/5 = 1.8 5/9 = 0.5555
