Cereal Chemistry
&
Bakery Science
Lecturer
L. Ayeshmanthi Wickramaarachchi
BSc. (Hons), LLB (Hons), Mphil (Reading)
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Aim of the course
• To provide adequate knowledge of the principles of cereal chemistry and
bakery science technology focusing on developing skills required for industrial
applications.
• To provide the knowledge on physico-chemical properties of cereal flours and
their contribution in attaining the specific properties of cereal-based products
• To provide the knowledge and hands-on experience on processing of different
bakery products.
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Learning Outcomes
At the end of the course student will be able to;
Describe the principles of bakery science
Discuss the role of raw materials used in the bakery industry and
their quality aspects
Demonstrate the production technology of several bakery products
Explain the use of GMP in the bakery industry
Describe the problems associated with the bakery industry
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Content
• Introduction to baking science & technology
• History
• Importance of Baking Science
• Bakery products
• Baking ingredients and it’s function
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Introduction to Baking
• Baking is the cooking of food by dry heat in an oven in which the
action of the dry convection heat is modified by steam
• It is primarily used for the preparation of bread, cakes, pastries
and pies, tarts, quiches (keesh), cookies and crackers
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Introduction to Bakery
Science
• Baking is a science, and it is needed to
understand what goes on inside a biscuit
when it bakes and a cake batter when
it's being whipped
• Baking is a technology in which different techniques are involved to
produce baked products
• So, baking science and technology is the application of science to
industrial and commercial baked products
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History
• It All Started with Bread
• In the Roman Empire, baking flourished widely
• Archaeological discovery indicates that Baking practice may have
started as early as ~21,000 BC during the Paleolithic Period
• Around 1 A.D., there were more than three hundred pastry chefs in
Rome alone
• Around 2500 B.C., records show that the Egyptians already had
bread 8
History Cont…
• Bread was the simple act of crushing wheat, adding water, and left
unattended in which natural yeast became present. Then it baked on
a hot rock to solidify.
• The Western world grew the grains of wheat, rye and corn. Western
civilization is based on the cultivation of wheat, a practice that seems
to have started in Mesopotamia, the area that is currently Iraq.
• The cultivation of wheat spread from the Middle East across Europe.
• Settlers took wheat seeds with them to the Americas and
started to cultivate wheat there. Those settlers from Great Britain
took wheat that had evolved to grow in British conditions
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Importance of Baking Science
• Baking is one of the primary ways in
which we cook food
• Application of heat to a product. In
an enclosed environment for the
purpose of driving off moisture
• Proper maintenance and regulation
of temperature and humidity in the
production of quality bakery foods is
of the utmost importance
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Bakery products
• Bakery products are an important part of a balanced diet
• Today, a wide variety of such products can be found on
supermarket shelves
• Some of these products are used as snacks
• Bread is a widely used bakery product
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Baking is consumer science
• Sensory preferences
• Adding value, quality
• Packaging
• Food labels – Nutrition Facts – Ingredient list – Health claims
• Product Standards
• Consumer Rights
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Major bakery products
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Common Ingredients in All
Baking
• Flour-proteins and starch in flour gives most of the structure
• Liquid- Usually water or milk
• Leavening agents- causes product to rise (Air, steam,
baking powder, Baking Soda, Yeast)
• Shortening- adds tenderness, richness and flavor
• Sweeteners-provides sweetness and flavor, makes product
tender, and helps crust brown, also act as food for yeast
• Emulsifier- help form the structure and binds
• Flavoring- extract flavors, spices, herbs, nuts
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The Baking Triangle
Tim
e
Baking
Ingredie Temperatu
nts re 16
Accurate measurements in
baking
• Baking is a matter of chemistry
• Proportions and ratios of liquid, flour, and fat will make or break
the baked item
• All the added ingredients should be in defined proportion
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THANK YOU
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