PRINCIPLES OF BAKING - Foundation of baking

Principles of Baking

1. PRINCIPLES OF BAKING Prepared By: ABIGAIL R. ISIDRO, LPT, MAIE Instructor DON HONORIO VENTURA STATE UNIVESTITY Sto. Tomas Campus

2. KEY CONCEPTS Weight – refers to the mass or heaviness of a substance. - grams, ounces, pounds, kilograms and tons Volume – refers to a space occupied by a substance. - cups, quarts, gallons, teaspoons, fluid, ounces, bushels and liters. Count – refers to the number of individual items. Bakers – generally talk about formulas rather than recipes. Formula – standard term used throughout the industry for a bakeshop recipe. Measurement by weight is more accurate Baker’s term for weighing is scaling. Basic Unit Gram – Weight Liter – Volume Meter – Length ˚ Celsius – Basic Unit of Temperature

3. Equivalent for One Unit and Fraction of Unit

4. Equivalent for One Unit and Fraction of Unit

5. Equivalent for One Unit and Fraction of Unit

6. MIXING METHODS METHOD PURPOSE EQUIPMENT Beating Vigorously agitating foods to incorporate air or develop gluten. Spoon or electric mixer with paddle attachment Blending Mixing two or more ingredients until evenly distributed. Spoon, rubber spatula, whisk or electric mixer with paddle attachment. Creaming Vigorously combining softened fat and sugar while incorporating air. Electric mixer with paddle attachment on medium speed. Cutting Incorporating solid fat into dry ingredients only until lumps of the desired size remains. Pastry Cutters, fingers or an electric mixer with paddle attachment Folding Very gently incorporating ingredients such as whipped eggs into dry ingredients, a batter or cream. Rubber spatula or balloon whisk. Kneading Working a dough develop gluten. Hands or elastic mixer with dough hook. If done by hand the dough must be vigorously and repeated folded and turn in a rhythmic pattern. Sifting Passing one or more dry ingredients through a wire mesh to remove lumps combine and aerate. Rotary or drum sifter or mesh strainer. Stirring Gently mixing ingredients by hand until evenly blended. Spoon, Whisk or rubber spatula. Whipping Beating vigorously to incorporate air. Whisk or electric mixer with whip attachment.

7. WHIPPING STAGES IN EGG WHITES STAGES DESCRIPTION IMAGES Frothy Large air bubbles of uneven size are apparent. Begin to hold shape Air bubbles are fine and close together and whole product seems whiter. The whip leaves marks when removed from the egg whites. Soft Peak Whites will stand in peaks but are so soft the tips will bend over. Medium peak Whites will stand in stiff, sharply, pointed peaks, but are still a uniform white color and will glisten. Stiff peak and dry Whites stand in stiff, sharp peaks: product will speckled with white spots and have dull, not shiny appearance.

8. FLOUR MIXTURE CLASSES LIQUID FLOUR CONSISTENCY PRODUCTS Pour Batter 1 Part 1 Part Pours in a steady stream. Popovers waffles Drop Batter 1 Part 2 Parts Breaks into drop when poured Muffins fritters Soft Dough 1 Part 3 Parts Sticky to touch Rolled Biscuits , Yeast Rolls Stiff Dough 1 Part 4 Parts Firm to touch Pie Crust, R olled cookies

9. MIXING AND GLUTEN DEVELOPMENT GLUTEN Substance made up of proteins present in wheat flour. It gives structure and strength to bake goods. An Elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to bake goods and is responsible for their volume, texture and appearance.

10. HOW GLUTEN DEVELOPS? CONTROLLING GLUTTEN French Bread –firm and chewy-requires much gluten Cakes-tender-very little gluten development

11. CONTROLLING GLUTTEN Selection of Flour Wheat flours can be strong flour or weak flour depending on the protein content. Strong flour is from hard wheat and has high protein content. Breads Weak flour is from soft wheat and has low protein content. Cakes b. Only wheat flour develops enough gluten to make bread.

12. CONTROLLING GLUTTEN Shortening Any fat is a shortening in baking because it shortens gluten strands and tenderizes the product. b. Shortenings are made from animal fats and /or vegetable oils that are solidified through hydrogenation. Liquid Gluten proteins must absorb water before they can be developed, the amount of water in a formula can affect toughness or tenderness. Mixing Method More batter or dough mixed, more gluten develops. Bread dough- mixed and kneaded for long time to develop the gluten. Over mixing – gluten strands will stretch only so far and breaks the dough.

13. The Baking Process The Stages in Baking Process Formation and Expansion of Gases Primarily responsible for leavening baked goods are Carbondioxide, which is released by the action of yeast and the baking powder and baking soda. Air – which is incorporate into the dough and batter during mixing. Steam – which is formed during baking. Trapping of the Gases in Air Cells As the gases are formed and expand, they are trapped in a stretchable network formed by the proteins in the dough. These proteins are primarily gluten and sometimes egg protein. Gelatinization of Starches Starches absorb moisture, expand and become firmer. This contributes to structure. Gelatinization of starches begins at about 140 ˚F (60 ˚C).

14. The Baking Process The Stages in Baking Process 4. Coagulation of Proteins Gluten and egg proteins coagulate or solidify when it reach enough high temperature. This process gives most of the structure to baked goods. Coagulation begins when the temperature of the dough reaches 165 ˚ F (74 ˚ C) Correct baking temperature is important. TEMPERATURE: If its too high, coagulation starts too soon – poor volume/split crust. If its too slow, protein does not coagulate – product may collapse soon enough.

15. The Baking Process The Stages in Baking Process 5. Evaporation of Some of the Water Takes place throughout the baking process. 6. Meeting of Shortenings Different shortenings melt and release trapped gases at different temperature so the proper shortening should be selected for each product. 7. Crust Formation and Browning Crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugar caramelized and starches and sugar undergo certain chemical change caused by heat. This contributes to flavor. Milk, sugar and eggs contribute to browning.

16. Stalling Change in texture and aroma of baked goods due to a change of structure and a loss of moisture by the starch granules. Staled baked goods have lost its fresh-baked aroma and are firmer, dryer, and more crumbly than fresh products. Begins almost as soon as the bakers baked items are taken from the oven. Staled bread is dry and leathery. Staling is caused by retro-gradation and recrystallization of starch leading to dry, hard, crumbly bread.

17. STALING Two Factors in Staling Loss of Moisture – drying Chemical change in the structure of starch process called starch retrogradation. Techniques to Maintain or to Slow Staling Protecting the product from air. Adding moisture retainers to the formula. Freezing