Baking requires precise formulas and measurements of ingredients. Gluten, a protein in wheat flour, is developed during mixing to give structure to baked goods. The baking process involves melting fats, rising from gases, killing microorganisms, coagulating proteins, escaping water and gases, and forming crust through browning. Staling occurs when starch loses moisture over time, making baked goods firmer and drier, but it can be slowed by protecting products from air, adding moisture retainers, or freezing.

1. Basic Principles of
Baking
TLE – GRADE 10

2. A. Formulas and Measurement
•Bakers generally talk about formulas
rather than recipes.
•All ingredients must be weighed.
•Use the exact ingredients specified.

3. B. Mixing and Gluten Development
•Gluten is a substance made up of
proteins present in wheat flour; it
gives structure and strength to
baked goods
•1. Selection of flours.
•2. Shortening.
•3. Liquid.
•4. Mixing methods.

4. C. The Baking Process
•1. Melting of fats.
•2. Formation and expansion of gases.
•3. Killing of yeast and other
microorganisms.
•4. Coagulation of proteins.
•5. Escape of water and other gases.
•6. Crust formation and browning.

5. D. Staling
•Staling is the loss of moisture by the
starch granules. Stale baked goods
have lost their fresh-baked aroma
and are firmer, drier, and more
crumbly than fresh products.

6. Staling can be slowed by these techniques:
•1. Protecting the product from
air.
•2. Adding moisture retainers to
the formula.
•3. Freezing.

7. *Loss of crispness is caused
by absorption of moisture, so
it is, in a sense, the opposite of
staling.