1. 3
Principles of Baking

2. 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.
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3. 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.

4. 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.
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5. Principles of Baking
Understanding the science of mixing fat, flour and water to make a finished product makes for a well-rounded professional.

6. Mixing Once ingredients are measured, they must be MIXED.
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7. 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.

8. Table Mixing Methods

9. 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

10. 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
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11. Importance of Moisture
Batters generally contain more liquids, fat and sugar than doughs.
Cake batter, muffin batter and pancake batter.

12. 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

13. 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
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14. Heat Transfer Radiation
Transfer of heat through waves that move from the heat source to the food
Infrared cooking
Microwave ovens

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

16. Baking and Cooking Methods
Dry-heat cooking uses air or fat and is the principal method to cook:
batter
dough
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17. Baking and Cooking Methods
Moist heat uses water or steam for cooking:
fruits
tenderizing foods
reducing liquids

18. Table 3.2 Common Bakeshop Cooking Methods

19. 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
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20. 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

21. Table 3.3 Temperature at which Physical Changes Take Place in Food

22. What is Flavor and Taste?
Combination of the aromas, texture (mouthfeel) aromas, tastes, and other sensations in the mouth
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23. What is Flavor and Taste?
The five primary tastes are:
Sweet
Sour
Salty
Bitter
Umami

24. 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.

25. 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

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

27. Table 3.5 Descriptive Words for Sensory Characteristics of Food