The principles of baking

baking

1. The Principles of Baking Ms. Amelia del Olmo – Quingco , MBA

2. Mixing Methods and Techniques The techniques used to mix or combine ingredients affect the bakeshop good’s final volume, appearance and texture. Mixing accomplishes some of the following Even distribution of ingredients Breakdown of fats and liquids, causing them to blend or emulsify Activation of the proteins in wheat flour , causing the formation of the elastic structure called gluten The incorporation of air into a mixture ( aeration ) to help rise and develop a light texture when baked

3. Mixing Methods and Techniques Emulsify to combine a fat and liquid into a homogenous mixture by properly blending ingredients\ Gluten An elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to baked goods and is responsible for their volume, texture and appearance

4. Mixing Methods and Techniques Aerate To incorporate air into a mixture through sifting and mixing; to whip air into a mixture to lighten such as beating egg whites to a foam Formula Standard term used throughout the industry for a bakeshop recipe; formulas rely on weighing to ensure accurate measuring of ingredients

5. Mixing Methods and Techniques 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, wire 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 desired size remain Pastry cutters, fingers or electric mixer with paddle attachment

6. Mixing Methods and Techniques METHOD PURPOSE EQUIPMENT Folding Very gently incorporating ingredients such as whipping cream or whipped eggs into dry ingredients, a batter or cream Rubber spatula or balloon whisk Kneading Working a dough to develop gluten Hands or electric mixer with dough hook, if done by hand, the dough must be vigorously and repeatedly folded and turned in a rhythmic pattern

7. Mixing Methods and Techniques METHOD PURPOSE EQUIPMENT 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

8. Mixing Methods and Techniques The Importance of Gluten Gluten is tough, rubbery substance created when wheat flour is mixed with water. Flour does not contain gluten, only a dough or batter can contain gluten. It is formed when the proteins in wheat flour are moistened. Gluten development is affected by a number of factors including mixing time and the presence of fat and moisture. Generally, the longer a substance is mixed, the more gluten will develop. However, extreme over mixing in industrial equipment can break down the gluten structure.

9. Mixing Methods and Techniques The Importance of Gluten The type and balance of ingredients in a formula also affect gluten development. Fats coat the protein in flour, inhibiting the formation of the gluten bond. A high-fat cookie dough that contains very little liquid bakes into a crumbly or friable product. Firm bread dough that can be kneaded and shaped before baking requires a higher protein flour than a tender cake. When this dough is made with water, it bakes into a product with a solid structure. When whole milk is used in the same formula, the product is more tender because the milk fat weakens the gluten bond

10. Mixing Methods and Techniques The Importance of Moisture Moisture in the form of water, milk or other liquids, as well as the moisture in ingredients such as fresh fruits or eggs, is of great importance to the final result in baking. Moisture is needed to dissolve ingredients such as salt or chemical leavening in a product. It helps hydrate ingredients such as flour or starch in a formula. And is necessary to activate compounds such as yeast or chemical leavening.

11. Mixing Methods and Techniques The Importance of Moisture Baked goods are made from dough and batters; the moisture content distinguishes between the two. Dough - has a low moisture or water content. Usually prepared by beating, blending, cutting or kneading and is often stiff enough to cut into various shapes. Some common dough are yeast bread dough, cookie dough and pie dough. Batter – generally contains more liquids, fats and sugar than a dough. A batter bakes into softer moister products. Usually prepared by blending, creaming, stirring or whipping and is generally thin enough to pour. Some common types of batter are cake batter, muffin butter and pancake batter

12. Heat Transfer and the Science of Baking Heat A type of energy When a substance gets hot, its molecules have absorbed energy, which causes the molecules to vibrate rapidly, expand and bounce off one another. As the molecules move, they collide with nearby molecules, causing a transfer of heat energy. The faster the molecules within a substance move, the higher its temperature. Heat may be transferred to foods and baked goods in three primary ways: Conduction Convection Radiation

13. Heat Transfer and the Science of Baking Heat Transfer Conduction Is the movement of heat from one item to another through direct contact The primary heat transfer method in stove top cooking Is also important in baking, ex. When heat energy hits the cake pan or baking sheet placed in a hot oven, heat is conducted in the pan. The metal of the pan then conducts heat to the surface of the batter or dough contained in that pan Is relatively a slow method of heat transfer because there must be physical contact to transfer energy from one molecule to adjacent molecule Water is a better conductor of heat than air

14. Heat Transfer and the Science of Baking Heat Transfer Convection Refers to the transfer of heat through a fluid, which may be liquid or gas Natural convection occurs because warm gases tend to rise while cooler ones fall, causing a constant natural circulation of heat. In conventional oven, heated air naturally circulates in and around baking chambers Mechanical convection relies on fans or stirring to circulate heat more quickly and evenly Convection ovens are equipped with fans to increase the circulation of air currents, thus speeding up the baking process

15. Heat Transfer and the Science of Baking Heat Transfer Radiation The transfer of heat energy through waves that move from the heat source to the food It does not require physical contact between the heat source and the food being cooked. Infrared cooking

16. Baking and Cooking Methods Food can be cooked in air or fat (dry-heat cooking methods) or in water or steam (moist-heat cooking method) Dry-heat Cooking Method Using air or fat The principal method employed to bake and cook batter and dough Moist-heat Cooking Method Uses water or steam Used to tenderize foods and enhance their natural flavor Used to heat liquid and encourage evaporation resulting in an intensified flavor or a reduction

17. Heat Transfer and the Science of Baking Common Bakeshop Cooking Methods METHOD MEDIUM BAKESHOP PRODUCTS EQUIPMENT Dry-heat Cooking Method Baking Air Dough, batter for breads, cakes, cookies, pastries; fruits Oven, convection oven Broiling Air Fruits, glazed custards Overhead broiler, salamander Deep Frying Fat Doughnuts, fritters Deep-fat fryer Pan Frying Fat Batter for griddlecakes Stove top Sautéing Fat fruit Stove top

18. Heat Transfer and the Science of Baking Common Bakeshop Cooking Methods METHOD MEDIUM BAKESHOP PRODUCTS EQUIPMENT Moist-heat Cooking Method Boiling Water or other liquids Creams, sauces, fruits Stove top Poaching Water or other liquids Fruits, fresh and dried Stove top, oven Simmering Water or other liquids Creams, sauces, fruits Stove top, oven

19. Stage of Baking Gases Form Gasses are trapped Starches gelatinize Proteins coagulate Water evaporates Sugars caramelize Carryover baking Staling

20. Stage of Baking Gases Form A baked goods texture is determined by the amount of leaving or rise that occurs both before and during baking. These gases are carbon dioxide, steam and air. Air and carbon dioxide are present even before heating The formation of gases begins upon mixing and continues as a product is heated until it reaches a temperature of around 170˚F Steam is one gas formed when heat is applied Gasses are trapped The stretchable network of protein created in a batter or dough traps gases in the product. Without the appropriate network of proteins, the gases would just escape without causing the mixture to rise. Proper mixing ensures the appropriate protein development in a batter or dough.

21. Stage of Baking Starches gelatinize Starches are complex carbohydrates present in plants and grains such as potatoes, wheat, rice and corn. Flour made from these and other grains is the primary ingredient in most baked products When a mixture of starch and liquid is heated, starches begin to absorb moisture up to 10x their own weight. When starch granules reach a temperature of approx. 140˚F, they absorb additional moisture and expand. (gelatinization)

22. Stage of Baking Starches Gelatinize

23. Stage of Baking Proteins Coagulate Proteins begin to coagulate (solidify) when the dough or batter reaches a temperature of 160˚F. Are large, complex molecules found in every living cell Are formed from amino acids that are chemically bonded into long loosely folded chains In the presence of heat, the protein chains unfold (denature), which allows them to rebond and solidify into a solid mass. In other words, as proteins cook, they loose moisture, shrink and become firm.

24. Stage of Baking Water E vaporates Throughout the baking process, the water contained in the liquid ingredients will turn to steam and evaporate. This steam is a useful leavener During the early stages of baking the product is porous, allowing the gases to escaped readily As steam is released the dough or batter dries out, starting from the outside, resulting in the formation of a pale crust.

25. Stage of Baking Sugars C aramelize as sugars are heated above 320˚F, they breakdown and darken or caramelize. The result is the gradual darkening of the surface of a baked good. Sugars are simple carbohydrates used by all plants and animals to store energy Caramelization of sugars is responsible for most of the flavors associated with baked goods. The Maillard Reaction (French scientist) the process of sugar breaking down in the presence of protein. Maillard browning – results in darkening as well as the development of pleasing, nutty baked flavors,

26. Stage of Baking Carryover Baking The physical changes in a baked good do not stop when it is removed from the oven. The residual heat in the hot baking pan and within the product itself, continues the baking process as the product cools. This is why a crisp-style cookie or biscuit may e soft and seem a bit under-baked when removed form the oven; it will finish baking as it cools.

27. Stage of Baking Staling A change in a baked good’s texture and aroma caused by both moisture loss and changes in the structure of the starch granules. Stale products have lost their fresh aroma and are firmer, drier and more crumbly than fresh goods A change in the location and distribution of water molecules within the product Starch retro-gradation, occurs when starch molecules cool, becoming denser and expelling moisture

28. THE SCIENCE OF FLAVOR Flavor An identifiable or distinctive quality of a food, drink or other substance perceived with the combined senses of taste, touch and smell Mouthfeel The sensation created in the mouth by a combination of a food’s taste, smell, texture and temperature Taste The sensations, as interpreted by the brain, of what we detect when food and drink or other substances come in contact with our taste buds

29. THE SCIENCE OF FLAVOR Aroma The sensations as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose Palate The complex of smell, taste and touch receptors that contribute to a person’s ability to recognize and appreciate flavors The range of an individual’s recognition and appreciation of flavors.

30. THE SCIENCE OF FLAVOR Types of Tastes Sweet - Sour Salty Bitter Umami – the 5 th taste; refers to the rich, full taste perceived in the presence of the natural amino acid glutamate and its commercially produced counterpart known as monosodium glutamate (MSG)

31. THE SCIENCE OF FLAVOR The Tastebud

32. THE SCIENCE OF FLAVOR Factors Affecting the Perception of Flavors Temperature – food at warm temperatures offer the strongest taste. But saltiness is perceived differently. The same amount of salt in a solution is perceived more strongly when very cold than when merely cool or warm. Consistency – the thicker item will take longer to reach its peak intensity and will have a less intense flavor.

33. THE SCIENCE OF FLAVOR Factors Affecting the Perception of Flavors Presence of Contrasting Tastes – sweet and sour are considered opposites and often adding one to a food dominated by the other enhances the food’s overall tast Presence of Fats - many of the chemical compounds that create tastes and aromas are dissolved in fats occurring naturally in foods or added to foods during cooking. Color – food color affect how the consumer perceives the food’s flavor before it is even tasted

34. THE SCIENCE OF FLAVOR Compromises to the Perception of Taste Age – taste and smell sensitivity decline as people age but it declines at a slower rate than vision and hearing Health – acute conditions and medications can affect the taste and smell Smoking – affects odor sensitivity, as well as taste sensitivity