the process of baking...

baking is................

1. Baking Process

2. The baking process describes the changes happening to the ingredients at each stage of the process and is basically the same in all baked products.

3. Creation of dough or batter. Dough or batter is the mixture that is created when flour and other dry ingredients are mixed with liquid ingredients for the purpose of baking. When this mixture is thick and firm enough to be kneaded or rolled, it is called dough. Batters are mixtures that are thin enough to be poured or dropped from a spoon.

4. Formation and expansion of gases . Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking powder. Gas (air) is incorporated into dough and batter during mixing, and gas (steam) is formed during baking when water is vaporized into steam. Carbon dioxide and air are already in the dough or batter during mixing . They expand when heated and make the product rise. Yeast and baking powder continue to form gases rapidly when first placed in the oven. Steam is formed when the moisture in the dough is heated

5. 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 ( Gisslen , 2001). These proteins are the gluten and egg protein and without this network of protein structure, the gases would escape making the product poorly leavened, heavy and hard

6. Gelatinization of starches. In this stage, the starches absorb moisture, expand and become firmer. This process generally starts at about 60⁰C (140⁰F) .

7. Coagulation of proteins. The gluten and egg proteins coagulate and solidify when they reach high temperatures and this process begins at 74⁰C (165⁰F)

8. Evaporation of some of the water. This change happens throughout the baking process. Controlling the amount of weight loss due to the evaporation of water may be crucial if a specific weight of baked product is required, like in the case of Pinoy Pan de sal which should not weigh less than 25 grams per piece

9. Melting of fats. When the fats or shortening melt, they release trapped gas. Different shortenings melt at different temperatures

10. Crust formation and browning. Crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugars caramelize and starches and sugars undergo certain changes caused by heat. This process also contributes to flavor. Milk, sugar, and egg increase browning

11. Staling Baked goods lose its freshness over time resulting in stale products. Staling is the process when changes in structure of the bread and loss of moisture cause the texture and aroma to deteriorate. Stale baked goods have lost their fresh-baked aroma and are firmer, drier, and more crumbly than fresh products.

12. QUIZ

13. 1.- 8. Write the baking process (in Order) 9. It is the mixture that is created when flour and other dry ingredients are mixed with liquid ingredients for the purpose of baking . 10. What kind of gas is released by the action of yeast, baking soda, and baking powder?

14. ANSWERS

15. 1. Creation of dough or batter. 2. Formation and expansion of gases . 3. Trapping of the gases in air cells. 4. Gelatinization of starches. 5. Coagulation of proteins. 6. Evaporation of some of the water. 7. Melting of fats. 8. Crust formation and browning. 9. Dough or batter 10. Carbon dioxide