1. Chapter 3 Principles of Baking

2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. Understanding the science of mixing fat, flour and water to make a finished product makes for a well-rounded professional.

3. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing Once ingredients are measured, they must be MIXED 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.

4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing

5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Importance of Moisture Moisture dissolves ingredients, helps hydrate and activates compounds in dough Doughs have low water content. –Yeast bread dough, cookie dough, pie dough. Batters generally contain more liquids, fat and sugar than doughs. –cake batter, muffin batter and pancake batter.

6. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Heat Transfer Conduction - 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

7. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Heat Transfer (cont.) Radiation - transfer of heat through waves that move from the heat source to the food. –Infrared cooking –Microwave ovens

8. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Baking and Cooking Methods Dry-heat cooking uses air or fat and is the principal method to cook: –batter –dough Moist heat uses water or steam for cooking: –fruits –tenderizing foods –reducing liquids

9. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cooking Methods

10. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme The Baking Process Batters and dough pass through 9 stages during the baking process: –Gasses form –Gasses are trapped –Starches gelatinize –Proteins coagulate –Fats melt –Water evaporates –Sugars caramelize –Carryover baking –Staling

11. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme What is Flavor and Taste? Flavor - combination of the tastes, aromas and other sensations in the mouth. The five primary Tastes are: –Sweet –Sour –Salty –Bitter –Umami

12. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

13. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

14. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Compromises to Taste Perception Sense of taste can be challenged by factor’s beyond one’s control. –Age –Health –Smoking