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High-Protein Bakery Glossary
Short, clear definitions of bakery and food terms such as baking mix, premix, bread improver, amino acid, clean label approach, proofing and gluten.
Short definitions of terms that often come up in bakery and food technology. Each definition can be read on its own; the terms link to one another. For products and areas of work, see for bakeries and food producers and the baking mixes.
A
Allergen
- An allergen is an ingredient that can cause an allergic reaction in some people. In baked goods, cereals containing gluten, milk, egg and sesame are among the common allergens. Manufacturers are required to state allergens on the package. A product's allergen information should be checked on both the product page warning and the package label.
Amino acid
- Amino acids are the building blocks of proteins. Some are called essential: the body cannot produce enough of them, so they come from food. The amino acid composition of a food varies with the protein sources it contains. This site gives no number for amino acids and only uses the wording rich in amino acids.
B
Baking mix
- A baking mix is a ready blend in which flour and other ingredients are combined in advance for products such as bread, poğaça, pizza or cake. The user usually adds water, yeast and, where needed, fat to prepare the dough. This simplifies the recipe and makes production steps easier to repeat.
Bread improver
- A bread improver is an auxiliary blend of ingredients added to flour or dough to support dough handling, volume and the texture of the bread. Its composition varies by product and manufacturer. Bakeries may use a bread improver to get more consistent results across different flour batches and to standardize production steps.
C
Clean label approach
- The clean label approach is a product development approach that aims to keep the ingredient list simple, familiar and understandable. The term has no fixed legal definition. For that reason a product is not called a clean label product; the approach is described as an aim. The ingredient list on the label should always be the reference.
D
Dough consistency
- Dough consistency describes how firm or soft a dough is, that is, the balance between flour and water. It depends on the amount of water used, the water absorption of the flour and the components of the mix. A standard dough consistency means a smooth dough that can be worked by hand or machine without sticking.
Dough resting
- Dough resting means leaving kneaded dough to stand briefly before it is shaped. During this stage the gluten network relaxes, making the dough easier to roll out or shape. The resting time depends on the type of dough; for bread doughs it is usually limited to a few tens of minutes.
F
Final product
- The final product is the finished form of a food, offered to the consumer after the raw materials and ready mix have been prepared and baked. In bakery this means the baked bread, poğaça or pizza. Nutritional values are assessed for the prepared final product, not for the mix itself.
Food technology
- Food technology is the field of science and engineering concerned with developing, processing, storing and ensuring the safety of foods from raw material to consumer. R&D work in this field aims to develop new products and processes. A food technology platform can bring several product and project efforts together on the same body of knowledge.
Functional food
- A functional food is a food developed for a specific purpose in addition to its basic nutritional role. For example, protein content, fiber or ingredient choice can be designed around that purpose. The term has no single binding definition; whether a food is called functional depends on whether the claims made comply with regulation.
G
Gluten
- Gluten is a group of proteins found in cereals such as wheat, rye and barley. It gives dough its elasticity and its ability to hold gas, and so shapes the structure of bread. A product that contains gluten is not gluten-free. With gluten sensitivity or celiac disease, the allergen information on the label must always be checked.
H
High-protein baking mix
- A high-protein baking mix is a ready bakery blend designed to raise the protein content of the finished product. Protein is not treated on its own; it is considered together with flavor, texture and production performance. The protein in the final product varies with product type, ingredients used and preparation conditions.
P
Premix
- A premix is an intermediate blend in which the components used to prepare a food are measured and combined in advance. In baking it can be a group of components added to flour or dough rather than a finished product. Its purpose is to make it easier to add each component in the same proportion and evenly in every batch.
Project-based work
- Project-based work means that, instead of choosing a product from a ready list, a separate development is carried out according to the customer's need and target product. The goal, scope and application conditions are set together for each project. Bakeries and food producers can use this approach to discuss mixes suited to their own product groups.
Proofing
- Proofing is the resting stage in which shaped dough rises and gains volume through the action of yeast. The time varies with the temperature of the dough, the room temperature and the amount of yeast. Properly proofed dough has risen slightly. Dough baked before proofing is complete may not reach the expected volume and texture.
Protein
- Protein is a macronutrient found in foods, formed by amino acids linked together. In baked goods, protein can come from different ingredients such as flour, egg, dairy products and plant sources. The amount of protein in a product should be read from the nutrition table on the package and from the product information.
Protein content (final product)
- Protein content is the amount of protein in a given weight of food, usually per 100 grams. A mix and its finished product differ, because water and other ingredients are added. For BÄKKER: Depending on the product, up to 25 grams of protein per 100 grams in the final product. Protein content varies by product type and preparation conditions.
R
Recipe flexibility
- Recipe flexibility is a producer's ability to adapt a ready mix to its own product. For example, dough weight, shape, baking method or added ingredients can be adjusted to the producer's needs. Unlike a product with a fixed recipe, a flexible mix can be developed for use across different product types.
W
Wheat germ
- Wheat germ is the part of the wheat kernel from which the plant sprouts, and a component separated during milling when flour is produced. It contains fat and protein. In baking it can be added to some mixes as an ingredient. Whether a product contains wheat germ should be confirmed from the product page and the package label.
Y
Yeast
- Yeast is a single-celled microorganism that converts the sugars in dough into carbon dioxide and alcohol. The gas released leavens the dough and gives the bread its volume. In baking, different types of yeast are available, fresh, dry or used with ready mixes. Amount and temperature directly affect the proofing time.
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