Chapter 3 Principles of Baking

Chapter 3
Principles of Baking
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.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Mixing
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Heat Transfer (cont.)
• Radiation - transfer of heat through waves that
move from the heat source to the food.
– Infrared cooking
– Microwave ovens
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Cooking Methods
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Compromises to Taste Perception
• Sense of taste can be challenged by factor’s
beyond one’s control.
– Age
– Health
– Smoking
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.