By Vaibhav Verma & Manish Malhotra
(Assistant Professors)
Banarsidas Chandiwala Institute of hotel management, New Delhi.
Bakery products are an item of mass consumption in view of its low price and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The bakery products which include bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in the country. The bakery industry in India enjoys a comparative advantage in manufacturing with abundant supply of the primary ingredients required by the industry. Major types of biscuits popular in Indian market are Glucose, Marie, Cream, Crackers, Digestive, Cookies and Milk.
The Indian bakery industry is dominated by the small-scale sector with an estimated 50,000 small and medium-size producers, along with 15 units in the organized sector. Apart from the nature of the industry, which gravitates to the markets and caters to the local tastes, the industry is widely dispersed also due to the reservation policies (relating to the small scale industries) of the government.
Bakery industry in India today has an important place in the industrial map of the country. The sector typically constitutes cakes, breads biscuits, puffs etc. The continuous development of new products, to synchronize with the healthy eating and lifestyle changes, encourages the production of novel, high-quality products to derive the edge over competition. The thriving Indian is offering significant opportunities for the bakery ingredients market to grow. Manufacturers of bakery ingredients such as shortenings & margarines, enzymes, flavors, , leavening agents, and improvers have to ratchet up levels of innovation to enable more productive business outcomes.
Why use shortening& margarine?
The name shortening is derived from the effect,oils & fats has when added to baked products. Shortening & Margarine is more of a technical synonym for oils & fats and butter which are in semi solid form while use. & Margarines in India are made from oils derived from plant sources Shortening & margarine is mostly used in cakes, biscuits and pastry.
As with butter and margarine, shortening has its place in baking. Shortening can interchangeable used in place of Butter / margarine land vice versa with minor recipe changes to get the similar results, however butter needs temperature control. While shortening& margarine is mainly used in cakes, biscuits and in pastry, to which it contributes a flaky texture, shortening& margarine can also be used to improve the eating quality of products., helps to prolong shelf life, and aids in making fillings and icing creamier. Shortening can be used for shallow and deep fryingas well.
Shortening & margarine is important in baking as it ensures that the end product is easy to eat, making it an important ingredient in pie crusts. This is because the shortening& margarine creates a barrier between the gluten molecules, stopping them from cross-linking when liquid is added. This creates a “short” texture in biscuits and tarts. The addition of shortening & margarine to baked goods will contribute to the products remaining soft after cooling.
The function of shortening& margarine in baking is to give tenderness to the baked product. Without it a dough of flour and water is tough when baked. It coats the flour particles, so that they do not stick together, thus provides tenderness, improved texture, better eating quality, and also increases the nutritive value of foods.
Among the shortenings of vegetable origin we have the well-knownhydrogentated fats, which are solid and semi-solid shortenings produced by the proper treating of certain vegetable oil with hydrogen. Through this process, a fat of practically any desired degree of hardiness may be secured. A high degree of perfection has been reached in the manufacture of hydrogenated shortenings which are very popular for all baking applications and which possess excellent quality.
Functions of Shortening / Margarine in Cake Making
Improved Eating Qualities
Shortening / Margarine, being a form of oil, does not dissolve in the liquid of the cake batter. It is merely mixed mechanically in with the other ingredients and is spread out uniformly in the form of fine film surrounding the other ingredients of the batter or dispersed through the cake mixture when present in a limited quantity. When the cake is baked and cooled, this results in the creation of that tender, soft characteristic of the crumb which is so desirable in most kinds of cake. Naturally, shortening / margarine imparts ‘richness’ to the eating quality of the cake.
Production Of Volume
The judicious use of shortening & margarine in most types of cake aids materially in the creation of the desired volume, grain, and texture. This action of shortening /margarine has been explained previously under the subject of ‘Leafening by Creaming.’
Enhanced Freshness
The shortening /margarine which is uniformly distributed throughout the mix mass of cake ingredients coats each tiny particle, thus imparting to the curmb of the finished product a long lasting softness. This means that the cake will retain its characteristic of freshness for a longer period.
Important Characteristics of Shortening& Margarine
Color
For white cakes, the absence of added color in the shortening &margarine employed is considered desirable, so that the color of crumb of the finished cake will not be adversely influenced.
Flavor
With the exception of butter, the shortening & margarine used in cake making should possess either a neutral or extremely mild flavor that it will not mask or interfere with the natural flavor of the cake created by the blending of the other ingredients, including any definite flavoring which may be used in the mix.
Keeping Qualities
Light, warmth, air, and moisture favor the development of rancidity in fats and oils. Furthermore, oils & fats in general have a tendency to absorb odors and flavors during storage. Therefore, shortenings & margarine in storage should be kept tightly covered in a cool, dark, dry, place free from all odors. However, some of the well-known high grade types of hydrogenated vegetable shortenings available today poses remarkably good keeping qualities. Especial care should be taken regarding the storage of butter in order to prevent the development of off-flavors. The ability of any shortening& margarine to retain its freshness and sweetness is of utmost importance in the manufacture of quality baked goods, for it any fat becomes slightly rancid and is used, it will impart to the finished product a disagreeable taste and odor. Today, the baker is fortunate in being able to secure solid shortenings &margarine which are quite resistant to the development of rancidity provided they are stored & used properly.
Creaming Power and Stability
Shortening & Margarine used in cake making should be of such consistency and character that it will cream up well with sugar and eggs, forming with them a smooth, light mass of good volume that will maintain its structure during the addition of the other cake ingredients without breaking down or curdling. The shortening & margarine used should not be lumpy or unduly hard.
Uniformity
The ability of a shortening & margarine to impart that desirable eating quality is naturally of importance in connection with its use in cake making. Uniformity is also an essential factor. Uniformity in all ingredients and uniformity in the manner of handling these ingredients mean uniformity in the finished product.
Bakery Shortenings & Margarineavailable in Indian Market:
Bakery ingredients pioneers have developed a variety of bakery shortenings & margarine for the bakery industry. Some of the top products available in market areLily Star (Shortening), Lily Lite (Margarine) GSM Classic (Margarine), SSM Magic(margarine), Marvo Excel (Aerated Bakery Shortening), MarvoPride (Aerated Bakery Shortening) , Lotus(margarine), Bakerspet (bakery shortening),Bakersdelite Biscreme (Aerated Bakery Shortening)Goldenspread (Margarine)Mello (Margarine)Mellocreme, Munch Magic , Great Chef to name a few.
Trends in Baking Industry : Recently, a lot of bakers have gotten into three dimensional cakes and theme cakes. Cutting off from the regularity, bakers are now looking at experimenting with many more ingredients and inculcating them into cake designs.
The global baked goods market has shown rapid recovery following the economic recession, recording strong growth over recent years. Factors fuelling market growth include convenience, affordability, product innovation and health benefits of baked goods products. Demand for healthier fortified baked products has also driven sales.Emerging markets such as India represent good market potential as western lifestyles and eating habits continue to be adopted in these regions.
