Bakery Products

1. Introduction: 

Bakery products are food items prepared by baking dough or batter formulations primarily composed of flour, water, yeast or chemical leavening agents, sugar, fat, and other ingredients. Common products include bread, biscuits, cakes, pastries, buns, cookies, rusks, and crackers.  

2. Raw Materials: 

• Wheat flour / Maida / Whole wheat flour – Structure (gluten formation) 

• Leavening agents – Yeast, baking powder, baking soda 

• Sugar – Sweetening and browning (Maillard reaction) 

• Fats & Oils – Texture, tenderness, flavor 

• Water – Dough development 

• Eggs / Milk solids – Structure and nutrition 

• Food additives – Emulsifiers, preservatives (as per FSSAI)  

3. Key Quality Parameters: 

A. Physical: Moisture, Volume, Texture, Crust color, Weight variation 

B. Chemical: Moisture %, Ash, Fat, Protein, Acidity/pH, Peroxide value 

C. Microbiological: TPC, Yeast & Mold, Coliforms, Salmonella (Absent), E. coli (Absent) 

D. Nutrition Value  

4. Shelf Life: Depends on moisture content, water activity (aw), packaging, and preservatives. 

• Bread: 3–7 days, 

• Biscuits/Cookies: 4–6 months 

5. Packaging:  LDPE/PP pouches, laminated films, nitrogen flushing where required. Packaging must comply with food-grade standards. 

6. Common Defects:  Staling, mold growth, poor rise, off-flavor, rancidity.