principles of baking

3.  Baking is cooking food by the action of
indirect heat or dry heat in a confined space
as in heated oven using gas, electricity,
charcoal, wood or oil at a temperature from
250℉ – 450℉.

4.  It is probably the oldest cooking method.
 A characteristic feature of baked foods is a
brown and crisp exterior and a soft and
porous interior.
 Cakes, custards, baked vegetables, breads,
biscuits, pizzas and Au gratin are all baked
foods.

5.  Ovens are special instruments, which bring
about baking of foods.
 The air inside the oven is heated by means of
either electricity or gas.
 The ovens are insulated to prevent the
outside air from interfering with internal
temperature and inside air escaping outside.

6.  Temperature maintained in an oven depend upon
the food to be cooked but normally 120 ℃–
260℃ are advised.
Advantages:
 The texture and flavor of foods are improved.
 Baking gives rise to a variety of combinations and
dishes.
 Foods can be baked in an oven in bulk.
 Foods are cooked uniformly in an oven.

7. Disadvantages:
 An oven is required for baking.
 Special skill are necessary for baking
efficiently in an oven.
 Over cooking results in burning and
scorching of food.

8. 1. Mixing
2. Formation and expansion of gases
3. Coagulation of proteins
4. Gelatinization of starch
5. Development of flavour
6. Changes in color due to maillard reaction
7. Crust formation.

9. MIXING:
 Mixing is one of the most critical and important
operations in a bakery.
 The mixing stage allows “inert” dry and liquid
ingredients to create a very reactive and dynamic
system that can be then processed and transformed
into value added products.
 Dough mixing is a process in which flour and water
are mixed until gluten is developed, a result of the
enhanced interaction between dispersed and
hydrated gluten – forming proteins.

10.  It’s quite different from batter mixing due to
differences in their respective formulations
specially, the proportion between dry and
liquid ingredients.
Three phases of doughs and batters mixing:
1. Blending the ingredients.
2. Forming the dough.
3. Developing the dough.

11. Formation and expansion of gases:
 The gases primarily responsible for leavening
baked goods are carbon dioxide, which is released
by the action yeast and by baking powder and
baking soda.
 Air which is incorporated into doughs and batters
during mixing.
 Steam which is formed during baking.
Coagulation of proteins
 Like all proteins, gluten and egg proteins
coagulate or solidify when they reach high enough
temperatures.

12.  This process gives most of the structure to
baked goods.
 Coagulation begins when the temperature of
the dough reaches about 165℉ ( 74℃).
 Correct baking temperature is very important ,if
it is too high, coagulation will start too soon,
before the expansion of gases has reached its
peak. The resulting product will have poor
volume or a split crust.

13.  If the temperature is too low, the protein will
not coagulate soon enough, and the product
may collapse.
Gelatinization of starch:
 The starches absorb moisture, expand, and
become firmer. This contributes to structure.
 Gelatinization of starches begins at about
150℉ ( 65℃).

14. Development of flavour:
 Flour contains many aroma precursors, which can
be revealed through the natural enzymatic actions
of yeast and bacteria.
 Therefore, the flavors and aromas in bread will
depend mainly on the type of flour used, and
fermentation and baking techniques.
 When the same flour and recipe are used, then the
choice of fermentative ingredient, i.e., the use of
varying strains of yeast and bacteria, is also
essential to produce breads with different flavor
profiles.

15.  The fermentation process will also generate volatile organic
compounds [e.g.:- higher alcohols, aldehydes, sulfur
containing compounds, esters, phenols, carbonyl compounds,
organic acids ] which ay significantly affect bread sensory
qualities.
Changes in colour due to Maillard reaction:
 The formation of colour in bakery products during baking is
widely known as browning.
 Browning is the result of non- enzymatic chemical reactions
which produce coloured compounds during the baking
process; such reactions are maillard reaction and
caramelization.

16.  The Maillard reaction is a chemical reaction
between amino acids and reducing sugars that
gives browned food its distinctive flavor.
Crust formation:
 A crust is formed as water evaporates from the
surface and leaves it dry.
 Browning can not occur until the surface
temperature rises to about 300℉ (150℃) and
this can’t happen until the surface dries.

17.  Browning begins before the interior of the
item is completely baked and continues for
the rest of the baking period.

18.  batter : A mixture of dry and liquid ingredients
such as eggs, flour, and milk or water. Like
dough but it has a much thinner consistency
and cannot be kneaded.
 Beat: Mixing a mixture rapidly and intensely to
combine ingredients and incorporate air into
the mixture. Typically done with a whisk or
mixer.

19.  Blend: Mixing two substances together so that
they become incorporated together.
 Caramelize: Process of cooking sugar until it
turns brown. When sugar is heated to high
temperatures, it undergoes chemical changes
and breaks down. Cooking can also caramelise
the natural sugars found in various fruits and
vegetables such as onions.

20.  Consistency :The texture and thickness of a
substance.
 Crust :The outer skin of a bread or pie. Typically,
hard in texture.
 Dough : A thick mixture made by combining
flour/meal with a liquid. Usually refers to bread
or pastry dough and it is stiff enough to be
kneaded and rolled.

21.  Dry Ingredients: Ingredients that are dry and
don’t contain any water, usually in solid form.
Some recipes require mixing dry ingredients
before adding them to another mixture. Dry
ingredients include flour, sugar, cocoa powder,
and salt.
 Essence :For baking flavorings: an artificial
substance. For example, vanilla essence is made
synthetically unlike vanilla extract. Hence, it is
cheaper and less fragrant.

22.  Fermentation : A process that converts the
sugars and starches in bread dough into simpler
substances such as carbon dioxide, which causes
dough to rise, producing the holey texture you
see In bread.
 Fold : A technique used to describe the gentle
incorporation of dry to liquid ingredients. It is
typically done using a whisk or rubber spatula.

23.  Icing/Frosting : A sweet glaze used to cover
or decorate food such as cakes, pastries, and
cookies.
 Proof : Letting the shaped bread dough have
its final rise before baking.

24.  Flour, water, and leavening agents are the
ingredients primarily responsible for the
characteristic appearance, texture, and
flavour of most bakery products.
 Eggs, milk, salt, shortening, and sugar are
effective in modifying these qualities, and
various minor ingredients may also be used.

25. Water
 Dissolves sugar and salt.
 Dispersion media for yeast cells.
 Partial gelatinization of starch during baking.
Milk
 Increase food value
 Improves flavour
salt
 Flavouring agent
 Strengthen gluten, controls fermentation.

26. Flour
 Wheat flour is unique among cereal flours in that,
when mixed with water in the correct proportions, its
protein component forms an elastic network capable
of holding gas and developing a firm spongy
structure when baked.
 The proteinaceous substances contributing these
properties are known collectively as gluten. The
suitability of a flour for a given purpose is
determined by the type and amount of its gluten
content.

27. Leavening agents
 Substance causing expansion of doughs and
batters by the release of gases within such
mixtures, producing baked products with
porous structure.
 Such agents include yeast, baking powder
and baking soda.

28. Yeast
 Yeast is known as the best leavening agent
used in the baking industry.
 Baker’s yeast is capable of fermenting the
sugar present within the flour . The process
of fermentation yields alcohol and carbon di
oxide which causes bread to rise.
 The leavening of bread is an important
process of bread or dough making as it adds
to the flavour and texture of the baked food.

29.  bakers’ yeast: composed of living cells of the
yeast strain Saccharomyces cerevisiae.
Baking soda
 Formally known as sodium bicarbonate, it is a
white crystalline powder that is naturally
alkaline, or basic.
 Baking soda becomes activated when it’s
combined with both an acidic ingredient and
a liquid.

30.  Upon activation , carbon di oxide is produced,
which allows baked good to rise and become
light and fluffy.
Baking powder
 Baking powder is a combination of sodium
bicarbonate and powdered acid( like cream of
tartar).
 Because it already contains an acid, all it needs is
moisture and heat added to activate it.

31. Shortening
 Fats and oils are essential ingredients in
nearly all bakery products. Shortenings have a
tenderizing effect in the finished product .
 Butter, vegetable oils, ghee etc used as
shortening agent.

32. Eggs
 eggs can provide structure, leavening,
richness, color, and flavor to baked products.
The height and texture of baked goods is
determined by the balance between eggs and
flour which provide strength, and sugar and
fat which add tenderness.

33.  There are a lot of baked products available in
the market, these baked products are
classified in many ways.
Bakery products are classified :
1. According to the way they are leavened.
2. Kind of finished products.
3. Combination of ingredients.
4. Mixing methods employed in the product.

34. Classification of products according to the way
they are leavened :
1. Yeast raised products
 These are baked products that are leavened by
carbon di oxide from the fermentation of yeast.
E.g.:- breads and sweet dough
2. Chemically leavened products
These are raised by carbon di oxide from baking
powder, baking soda and other chemical agents.

35.  E.g.:- quick breads. Muffins, cookies and
biscuits.
3. Air – leavened product
 These include angel and sponge cakes made
without baking powder. The rising of the
product mostly rely on the foaming of the
beaten eggs.

36. 4. partially leavened products
 These products have no added leavening
agents but slightly leavened by the steam
and gases trapped in the dough during
baking.
Eg:- pie crusts, some crackers

37. What is sweet dough?
 Sweet dough is an enriched dough which
means it has things like eggs, butter and
sugar added. These ingredients make the
dough very soft and moist! It also means that
it can take longer to rise.