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Chapter 3

Principles of Baking

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.



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.



Mixing



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.



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



Heat Transfer (cont.)

• Radiation - transfer of heat through waves that move from the heat source to the food.– Infrared cooking– Microwave ovens



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



Cooking Methods



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



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



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 factor’s beyond one’s control.– Age– Health– Smoking

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[PPT]PowerPoint Presentation - Pearson Educationwps.prenhall.com/wps/media/objects/6297/6448314/... · Web viewTitle PowerPoint Presentation Last modified by Michelle Churma Created