Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. The student with the different types of equipments and tools used in bakery. Uttarakhand Open University 1 Bakery and Confectionary HM-302 2. Different types of flours used and their characteristics 3. Processing of flour into different bi-products. 4. To learn the testing procedure of flour before the start of baking procedure. 5. Baking terminology, 6. Principles of baking 7. Process of Baking 1.3 HISTORICAL BACKGROUND OF BAKING Bread is a staple food of about 65% world population. It is prepared from dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Grains have been the most important staple food in the human diet since prehistoric times, so it is only a slight exaggeration to say that baking is almost as old as the human race. Because of the lack of cooking utensils, it is probable that one of the earliest grain preparations was made by toasting dry grains, pounding them to a meal with rocks, and mixing the meal to a paste with water. Later it was discovered that some of this paste, if laid on a hot stone next to a fire, turned into a flatbread that was a little more appetizing than the plain paste. Unleavened flatbreads, such as tortillas, are still important foods in many cultures. A grain paste left to stand for a time sooner or later collects wild yeasts and begins to ferment. This was, no doubt, the beginning of leavened bread; although for most of human history the presence of yeast was mostly accidental. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, included for traditional or religious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, and ease of manufacturing. The Hungarians have a saying that bread is older than man is. More than 12000 years ago, primitive people made flat breads by mixing coarsely ground grain and water and placing these cakes in the sun to bake. Later, bread was baked/cooked on heated rocks or in the ashes/embers of the fires. It was the Egyptians who are credited with using a starter of wild yeast from the air that was kept and mixed with the dough to create a leavened product. Legend has it that a slave in a royal Egyptian household forgot about some dough he had made and kept aside. When he returned, it had doubled in size. Trying to hide the mistake, the dough was punched down furiously and baked. The result was lighter bread than anyone had ever tasted. Uttarakhand Open University 2 Bakery and Confectionary HM-302 By the time of the ancient Greeks, about five or six hundred years BCE, enclosed ovens, heated by wood fires, were in use. People took turns baking their breads in a large communal oven, unless they were wealthy enough to have their own oven. Several centuries later, ancient Rome saw the first mass production of breads, so the baking profession can be said to have started at that time. Many of the products made by the professional bakers contained quantities of honey and oil, so these foods might be called pastries rather than breads. That the primary fat available was oil placed a limit on the kinds of pastries that could be made. Only a solid fat such as butter enables the pastry maker to produce the kinds of stiff doughs we are familiar with, such as pie doughs and short pastries. The ancient Greeks had over 50 kinds of bread (Fig. 1A). The government built public bakeries and ovens for every ones use and were popular places to meet the neighbors. Housewives would bring dough that they had prepared to the baker, who would tend the oven and bake them into bread. As time went on, bakers would also sell their own goods, and in that some bakers acted dishonestly, tricks emerged: for example, a baker might have trap door(s) in the oven or other obscured areas, that would allow a hidden small boy or other apprentice to take off some of the dough brought in for baking. Then the dishonest baker would sell bread made with the stolen dough as their own. This practice and others eventually lead to the famous regulation known as Assize of Bread and Ale, which prescribed harsh penalties for bakers that were found cheating their clients or customers. As a safeguard against cheating, under-filled orders, or any appearance of impropriety, bakers commonly began to throw in one more loaf of bread; this tradition now exists in the phrase "baker's dozen", which are 13. Baking flourished during the Roman Empire. Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium) and became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods and flourished professionally and socially because of their creations. Cato speaks of an enormous number of breads including; libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum Uttarakhand Open University 3 Bakery and Confectionary HM-302 (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers' guild was established in 168 BC in Rome. After the collapse of the Roman Empire, baking as a profession almost disappeared. Not until the latter part of the Middle Ages did baking and pastry making begin to reappear as important professions in the service of the nobility. Bread baking continued to be performed by professional bakers, not homemakers, because it required ovens that needed almost constant tending. In much of Europe, tending ovens and making bread dough were separate operations. The oven tender maintained the oven, heated it properly, and supervised the baking of the loaves that were brought to him. In early years, the oven may not have been near the workshops of the bakers, and one oven served the needs of several bakers. It is interesting to note that in many bakeries today, especially in the larger ones, this division of labor still exists. The chef who tends the ovens bakes the proofed breads and other products that are brought to him or her and may not have any part in the mixing and makeup of these products. It was also in the Middle Ages that bakers and pastry chefs in France formed guilds in order to protect and further their art. Regulations prohibited all but certified bakers from baking bread for sale, and the guilds had enough power to limit certification to their own members. The guilds, as well as the apprenticeship system, which was well developed by the sixteenth century, also provided a way to pass the knowledge of the baker‘s trade from generation to generation. Bakers also made cakes from doughs or batters containing honey or other sweet ingredients, such as dried fruits. Many of these items had religious significance and were baked only for special occasions, such as the Twelfth Night cakes baked after Christmas.