3 Principles of Baking

Chapter Objectives After studying this chapter, you will be able to: understand the various mixing methods used in the bakeshop and the importance of gluten and moisture in mixing. understand how heat affects batters and doughs, the basis of most bakeshop items. continued on next slide

Chapter Objectives After studying this chapter, you will be able to: identify and understand the basic baking and cooking methods employed in the bakeshop. understand the baking process. understand the science of taste and basic flavor principles.

Principles of Baking This chapter introduces the student to the scientific basis for what takes place in the bakeshop. Concepts and vocabulary presented here are used and expanded upon throughout the text. continued on next slide

Principles of Baking Understanding the science of mixing fat, flour and water to make a finished product makes for a well-rounded professional.

Mixing Once ingredients are measured, they must be MIXED. continued on next slide

Mixing Mixing accomplishes: Even distribution of ingredients. Breakdown of fats and liquids, causing them to emulsify. Activation of the proteins in wheat flour causing formation of gluten. Incorporation of air (aeration) into dough.

Table 3.1 Mixing Methods

Importance of Gluten Gluten is the tough rubbery substance formed when the proteins glutenin and gliadin in wheat flour is moistened. Makes bread chewy Makes cakes light and tender Gluten development affected by: Mixing technique Presence of fat and moisture

Importance of Moisture Moisture dissolves ingredients, helps hydrate and activates compounds in dough. Doughs have low water content. Dough has a firm consistency. Yeast bread dough, cookie dough, pie dough continued on next slide

Importance of Moisture Batters generally contain more liquids, fat and sugar than doughs. Cake batter, muffin batter and pancake batter.

Function of Liquids Liquids Dissolve ingredients such as salt in a batter or dough Activate compounds such as yeast or chemical leavening Help hydrate (moisten) ingredients Help adjust the temperature of ingredients

Heat Transfer Conduction Convection Movement of heat from one item to another through direct contact Pan placed over burner Convection Transfer of heat through a fluid, which may be liquid or gas Hot air circulating in oven continued on next slide

Heat Transfer Radiation Transfer of heat through waves that move from the heat source to the food Infrared cooking Microwave ovens

Figure 3.1 The types of heat energy in an oven: conduction (orange waves), convection (yellow arrows) and radiation (red arrows).

Baking and Cooking Methods Dry-heat cooking uses air or fat and is the principal method to cook: batter dough continued on next slide

Baking and Cooking Methods Moist heat uses water or steam for cooking: fruits tenderizing foods reducing liquids

Table 3.2 Common Bakeshop Cooking Methods

The Baking Process Batters and dough pass through 10 stages during the baking process: Fats melt Gasses form Gasses are trapped Microorganisms are killed Starches gelatinize continued on next slide

The Baking Process Batters and dough pass through 10 stages during the baking process: Proteins coagulate Water evaporates Sugars caramelize Carryover baking occurs Staling begins

Table 3.3 Temperature at which Physical Changes Take Place in Food

What is Flavor and Taste? Combination of the aromas, texture (mouthfeel) aromas, tastes, and other sensations in the mouth continued on next slide

What is Flavor and Taste? The five primary tastes are: Sweet Sour Salty Bitter Umami

Science of Taste Chewing releases flavor compounds in food. Taste buds on the tongue detect taste and flavor compounds. Aromas and odor compounds reach olfactory bulb through internal and external nostrils.

Effects on Flavor Perception Temperature Foods at warm temperatures offer the strongest tastes. Consistency of the product Presence of contrasting tastes Presence of fats Color

Compromises to Taste Perception Sense of taste can be challenged by factors beyond one's control. Age Health Smoking

Table 3.5 Descriptive Words for Sensory Characteristics of Food