MODULE 2 BASIC EQUIPMENT, UTENSIL & INGREDIENTS.pptx

baking background

1. MODULE 2: Basic Equipment, Utensil & Ingredients

2. HISTORICAL BACKGROUND OF BAKING Baking features a long history that curbed the hunger of countless people. From ancient civilizations to modern ventures, baking played a significant role in food history. Ancient Egypt (2,600 BC)- Archaeologists discovered the oldest ovens in Croatia in 2014. According to carbon dating, these ovens are about 6,500 years old.  Data also suggests that Egyptians pioneered baking. They’re the first recorded civilization that used yeast in making bread. According to research, they started baking in 2,600 BC. Research also shows that ancient Egyptians invented and shaped baking in its early stages. According to experts, they learned the skill from the Babylonians. In particular, Egyptians baked bread using yeast, which they also used for brewing beer. Moreover, archaeologists found bread pieces in old Egyptian tombs. According to them, friends and family kept them, so the person could bring something to eat in the afterlife. 

3. Ancient Rome (300 BC to 1 AD)- Baking also became a highly regarded profession during the Roman Empire (around 300 BC). According to research, baking professionals learned baking from the Greeks. Greeks taught them to harvest wild grass grains, soak them in water, mash them, and mix them with spices. The mixture resulted in a paste.  Next, they cook the paste on a flat, hot rock. This led to a bread-like substance. Around 168 BC, Romans established the Roman Empire’s Baker’s Guild. Also known as Pistorum , the guild acknowledged bread bakers as skilled artisans.  In addition, people at that time held baking in such high regard. As a result, they had an annual festival that honored Fornax, the oven goddess. Around 1 AD, over 300 pastry chefs existed in Rome. They baked many kinds of stuff, including bread and sweet cakes. The bakers also made sacrificial cakes, pretzels, pastries, and more.  Interestingly, the Romans used an oven with a chimney on it. The people used grain mills, which allowed them to grind grain into flour.

4. Middle Ages (5th to 15th Century)- During the Medieval period, people did not usually use ovens at home. Only those who could afford stoves fueled by burning wood made bread. Thus, making high-quality bread became an achievement. However, baking further divided people based on their status. The rich ate delicious bread and meat pies, while the poor only had black bread. Because of baking’s popularity in Rome, it became famous throughout Europe and eventually came to Asia.

5. 15th to 17th Century- The birth of saffron and other expensive spices helped baking reach new heights in Britain during the 15th century. At this point, sweetened dough buns, gingerbread, and mincemeat pies entered the baking scene. Then, economic growth and globalization during the 16th and 17th centuries let baking flourish more. During this period, bakers introduced decadent treats with butter, cream and raisins. Baking also became more accessible to the average person during this time. Hence, families began baking biscuits and cakes together.  In the late 17th century, sugar prices decreased. Then, refined flour became easily accessible. As a result, desserts came into the spotlight, including pies, pastries, and iced cakes. Pastry chefs in London also started selling their baked goods in carts. Thanks to the fantastic baked goods, they progressed to convenient shops on wheels. Shortly after, bakers began delivering baked goods to people’s households.

6. 18th to 19th Century  - The Industrial Revolution marked a turning point for baking in the average home. In particular, the evolution of technology —not just the availability of ingredients— made baking more popular. In addition, the semi-closed oven and The Art of Cookery in 1747 gave budding pastry chefs the tools and ideas they needed to try many recipes.  Moreover, as more women worked in the 19th century, they cut their time in the kitchen. As a result, convenience food became more popular. During this period, baking powder transformed the dense, yeast-based cakes of centuries past. Thanks to the wonderful baking powder, we now enjoy the light and fluffy treats. 

7. Modern Baking - Today, baking plays a crucial role in our lives. From homemade treats to commercial deliciousness, baking allows us to enjoy baked products like never before. Whether you love baking from scratch or buying premade products, baking has become vital to your life. The art and science of baking take on countless forms, from traditional cookies to frozen pizza. Plus, modern baking lets bakers do their craft more effectively, with less energy and time. Modern baking also introduced us to digital ovens and several baking tools and equipment making our food tastier.

8. BASIC PRINCIPLES OF BAKING Baking is an altogether new world that incorporates an entire set of new principles, techniques, and strategies and figuring out how to bake can take numerous years. In the culinary business, it is so wide that it is generally done as a specialization.

9. 1. Ingredients If you were to substitute carrots for turnips in a stew, would you observe an extreme change in the flavour? Not so much. The impact would be almost none. With regards to baked desserts, changing an ingredient produces an enormous impact on the dessert and can on a very basic level change the dessert. There are various flours, fluids, fats, and sugars that all work in a different way. Even the temperature of all the ingredients should be perfect for a perfect dessert. Bread flour and cake flour are not the same, nor are butter and shortening. Substitute one element for another, and the outcome will be totally unique. So, choosing the accurate ingredients according to the recipe you are following is very important.

10. 2. Different Types of Flours There is a wide variety of flours that can be used in the process of baking. Wheat flour is the most well-known flour that is utilized in baking. It is available in a wide range. Wheat flour is the main flour that can easily generate gluten. Gluten is the tough, rubbery substance made when wheat flour is blended in with water. It gives structure, appearance, and contain gases in the dough. In the case that there was no gluten, you would not have raised bread. Many flours, when combined, produce all-purpose flour which you generally buy in supermarkets. It is around ⅓ soft and ⅔ hard flour and is broadly utilized in home baking. It can be easily used in many cake recipes, but professional bakers avoid this flour.

11. 3. Leavening Agents A leavening agent plays an important role in the procedure or recipe that generates air, offering an ascend to a heated dessert. When you look at bread closely, you'll notice the number of air pores contained inside it. The air pores are made by leavening agents and are fundamental in providing light and fluffy desserts. A proper selection of the leavening agent is very necessary, and a bad choice can ruin the taste and structure of the desserts.

12. 4. Mixing Methods . There are numerous mixing strategies that are utilized to deliver various doughs and batters. Knowing these mixing techniques is very important, and most of the cake recipes assume that you know these techniques and differences between each one of them. The basic mixing methods that you should know are blending, beating, cutting, creaming, folding, stirring, kneading, sifting, and whipping. So, according to the mixing method mentioned in the cake recipe you follow, do it properly for a perfect cake!

13. 5. Heating Preheating the oven is as significant as extending the legs before a run, or heating up the vehicle before starting, or letting the water get hot before you go for a shower. Preheating is important to give an underlying push of warmth. Numerous dough and batters which are made utilizing leavening agents like yeast, baking powder or baking soda require a decent push of warmth toward the start for the ideal ascent, texture, and browning. That’s why it is instructed to preheat the oven while you prepare the batter.

14. FORMULA & MEASUREMENT Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking.

15. Measurement Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is essential in the bakeshop. Unlike home baking recipes, a professional baker’s formula will not call for 6 cups flour, for example. To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways: (a) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour. (b) Scoop some unsifted flour into the same measure and pack it lightly. Level the top and weigh the flour. Note the difference. No wonder home recipes can be so inconsistent!

16. The baker’s term for weighing ingredients is scaling. The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram: -Water, Milk, Eggs Volume measure is often used when scaling water for small or medium sized batches of bread. The results are generally good. However, whenever accuracy is critical, it is better to weigh. This is because a pint of water actually weighs slightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.) For convenience, volume measures of liquids are frequently used when products other than baked flour goods-such as sauces, syrups, puddings, and custards are being made.

17. Units of Measure The system of measurement used in the United States is very complicated. Even those who have used the system all their lives sometimes have trouble remembering things like how many fluid ounces are in a quart and how many feet are in a mile. The Metric System The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much simpler system called the metric system. Abbreviations of Units of Measure Used P ound (lb) Fluid ounce ( fl oz) Ounce (oz) Tablespoon (tbsp) Gallon (gal) Teaspoon (tsp) Quart (qt) Inch (in) Pint ( pt ) Foot (ft)

18. In the metric system, there is one basic unit for each type of measurement: The gram is the basic unit of weight. The liter is the basic unit of volume. The meter is the basic unit of length. The degree Celsius is the basic unit of temperature.

19. Bakers Percentage When writing a formula, the easiest method is to do so using what is known as baker's percentage, or baker's math. In using baker's percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%. There are good reasons for using baker's percent for our formulas. First, since each ingredient is weighed, it enables us to work with precision using only one unit of measure. Second, it is quite easy to scale a formula up or down when we are working with baker's percent. And last, it allows bakers to share a common language . This common language enables the baker to not only communicate with other bakers, but also makes it possible to quickly assess a formula simply by seeing the percentages used. I

20. Calculating The Baker's Percentage of a Single Ingredient

21. Baking Conversions

22. MIXING & GLUTEN DEVELOPMENT Gluten is a substance made up of primarily two proteins present in wheat flour. It gives the product its structure and resilience. Gluten is developed by first absorbing water. Then, as the dough or batter is mixed, kneaded, or folded, the gluten forms long, spring-like elastic strands. I f the dough or batter is leavened, the strands capture gases in tiny pockets or cells, and we say it begins to rise. However it is also resilient and tries to shrink back and retain its shape. By allowing the dough to bench rest before make-up (shaping), the gluten has a chance to relax making it easier to manage.

23. There are several factors and ingredients that help in controlling gluten development. Flour is one of them. Flour is mostly starch and knowing the protein content determines what kind of flour to use when making breads, cakes, or pastries. Strong flours come from hard wheat and have high protein content. Weak flours come from soft wheat and have lower protein content. Flour grown in the United States has a higher protein content than flours grown in Europe. There are six main categories of wheat grown in North America. They are listed in order of highest to lowest protein content: Hard Red Spring: used in breads that require strong bread flours Hard White: high-protein wheat grown in smaller quantities Hard Red Winter: moderate strength wheat grown in large quantities Soft White: low-protein wheat used in making cakes, pastries, and crackers Soft Red Winter: low-protein wheat used in making cake and pastry flours

24. Shortening is another factor in gluten development. Solid fats or oils affect the gluten by shortening the strands. Shortening acts as a tenderizer. When a fat is introduced into a formula, the fat bonds with parts of the gluten protein and stops it from forming strong gluten strands. When fat is introduced the dough becomes more flaky and crumbly. Mixing, kneading, and folding also affect the outcome of a final product. Pie dough is an example of this. It can either be “flaky” or “mealy” depending on how long the dough is worked. The less it is worked, the more tender and flaky it is. In essence, the longer dough is mixed, kneaded, or folded, the more gluten it develops. Bread dough is mixed for long times, while pie crusts, cookies and other similar products are mixed for shorter periods of time. Finally, liquids also have an affect on gluten development. Because gluten proteins must absorb water to develop, the amount of water in a formula directly relates to the toughness or tenderness of a specific product. Formulas with less water produce crispier and flakier products.

25. BAKING PROCESS How does it work? Baking sets the final structure of baked goods. It involves simultaneous heat and mass transfer phenomena. The heat travels from the surrounding air into the interior of the dough or batter while moisture and other liquid compounds travel/escape from the core towards the exterior or surrounding air due to evaporation. While both yeast and chemical leavening can result in gas development and volume build-up, yeast is essential for the development of unique flavors in bread and some baked goods.

26. Baking of yeast-leavened bakery products Coming out of the final proofer, the bread dough is well aerated with a typical internal temperature close to that of the proof box, around 35°C (95°F). As the dough pieces enter the oven, their surface temperature begins to increase and heat transfers slowly towards the core of the product. The oven temperature can be set, according to the type of product being processed, at any point between 200–300°C (390–570°F). In general, there are three major stages in the baking process: expansion of the dough drying of the surface crust browning.

27. These can be subdivided into the following stages (in the order of temperature increase): Formation and expansion of gases (oven spring) . A rapid rise in volume takes place at the beginning of baking at a core temperature of 35–70°C (95–158°F). This rise creates the oven spring. Five events occur simultaneously to produce the oven spring in the first 5–8 minutes of baking Yeast reaches its maximum fermentation rate and generates carbon dioxide, CO 2  gas (CO 2  is also produced by chemical leavening). Release of carbon dioxide gas from the saturated liquid dough phase into the surrounding gas cells. Expansion of the gasses trapped in cells (nitrogen from air and CO 2 ) and generated during mixing, makeup, and proofing. Evaporation of water/ethanol mixture.

28. 2. Kil ling of yeast and other microorganism This usually occurs at an internal temperature of 60–70°C (140–160°F) where the cells can no longer contribute to the gas production or volume increase. 3. Gelatinization of starch At 76°C (170°F), starch begins to  gelatinize as granules become fully swollen with local free water. Thanks to starch gelatinization and protein denaturation, the dough is converted into bread and a structure is set. 4. Coagulation/denaturation of gluten proteins that make up the continuous phase. From 60 to 70°C (140 to 160°F), the proteins begin to denature. As a consequence, gluten becomes increasingly tough and stiff as it irreversibly forms a gel. Moisture loss also imparts rigidity to the product being baked.

29. 5. Inactivation of enzymes in the dough (naturally-occurring or added) at 80–95°C (176–203°F). 6. Crust formation and browning (non-enzymatic browning reactions and caramelization). Maillard browning takes place above 105°C (220°F) and requires the presence of a reducing sugar together with an amino acid. Sugars caramelize at 160°C (320°F).