Chapter 3 Principles of Baking 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.