2. KEY CONCEPTS
1. Weight โ refers to the mass or heaviness of a substance.
- grams, ounces, pounds, kilograms and tons
2. Volume โ refers to a space occupied by a substance.
- cups, quarts, gallons, teaspoons, fluid, ounces, bushels and liters.
3. Count โ refers to the number of individual items.
4. Bakers โ generally talk about formulas rather than recipes.
5. Formula โ standard term used throughout the industry for a bakeshop recipe.
6. Measurement by weight is more accurate
7. Bakerโs term for weighing is scaling.
8. Basic Unit
โข Gram โ Weight
โข Liter โ Volume
โข Meter โ Length
โข ห Celsius โ Basic Unit of Temperature
6. MIXING METHODS
METHOD PURPOSE EQUIPMENT
Beating
Vigorously agitating foods to incorporate air or
develop gluten.
Spoon or electric mixer with paddle
attachment
Blending
Mixing two or more ingredients until evenly
distributed.
Spoon, rubber spatula, whisk or electric
mixer with paddle attachment.
Creaming
Vigorously combining softened fat and sugar
while incorporating air.
Electric mixer with paddle attachment on
medium speed.
Cutting
Incorporating solid fat into dry ingredients
only until lumps of the desired size remains.
Pastry Cutters, fingers or an electric mixer
with paddle attachment
Folding
Very gently incorporating ingredients such as
whipped eggs into dry ingredients, a batter or
cream.
Rubber spatula or balloon whisk.
Kneading Working a dough develop gluten.
Hands or elastic mixer with dough hook.
If done by hand the dough must be
vigorously and repeated folded and turn
in a rhythmic pattern.
Sifting
Passing one or more dry ingredients through a
wire mesh to remove lumps combine and
aerate.
Rotary or drum sifter or mesh strainer.
Stirring
Gently mixing ingredients by hand until evenly
blended.
Spoon, Whisk or rubber spatula.
Whipping Beating vigorously to incorporate air.
Whisk or electric mixer with whip
attachment.
7. WHIPPING STAGES IN EGG WHITES
STAGES DESCRIPTION IMAGES
Frothy Large air bubbles of uneven size are apparent.
Begin to hold shape
Air bubbles are fine and close together and whole
product seems whiter.
The whip leaves marks when removed from the egg
whites.
Soft Peak Whites will stand in peaks but are so soft the tips will
bend over.
Medium peak
Whites will stand in stiff, sharply, pointed peaks, but
are still a uniform white color and will glisten.
Stiff peak and dry
Whites stand in stiff, sharp peaks: product will
speckled with white spots and have dull, not shiny
appearance.
8. FLOUR MIXTURE
CLASSES LIQUID FLOUR CONSISTENCY PRODUCTS
Pour Batter 1 Part 1 Part Pours in a steady stream. Popovers waffles
Drop Batter 1 Part 2 Parts Breaks into drop when poured Muffins fritters
Soft Dough 1 Part 3 Parts Sticky to touch
Rolled Biscuits , Yeast
Rolls
Stiff Dough 1 Part 4 Parts Firm to touch Pie Crust, Rolled cookies
9. MIXING AND GLUTEN DEVELOPMENT
GLUTEN
๏ผ Substance made up of proteins present in wheat flour.
๏ผ It gives structure and strength to bake goods.
๏ผ An Elastic network of proteins created when wheat flour is moistened
and manipulated; it gives structure and strength to bake goods and is
responsible for their volume, texture and appearance.
10. HOW GLUTEN DEVELOPS?
CONTROLLING GLUTTEN
โข French Bread โfirm and chewy-requires much gluten
โข Cakes-tender-very little gluten development
11. CONTROLLING GLUTTEN
Selection of Flour
a. Wheat flours can be strong flour or weak flour depending on the protein
content.
๏ง Strong flour is from hard wheat and has high protein content.
Breads
๏ง Weak flour is from soft wheat and has low protein content. Cakes
b. Only wheat flour develops enough gluten to make bread.
12. CONTROLLING GLUTTEN
Shortening
a. Any fat is a shortening in baking because it shortens gluten strands and
tenderizes the product.
b. Shortenings are made from animal fats and /or vegetable oils that are
solidified through hydrogenation.
Liquid
a. Gluten proteins must absorb water before they can be developed, the
amount of water in a formula can affect toughness or tenderness.
Mixing Method
a. More batter or dough mixed, more gluten develops.
b. Bread dough- mixed and kneaded for long time to develop the gluten.
c. Over mixing โ gluten strands will stretch only so far and breaks the dough.
13. The Baking Process
The Stages in Baking Process
1. Formation and Expansion of Gases
a. Primarily responsible for leavening baked goods are Carbondioxide,
which is released by the action of yeast and the baking powder and
baking soda.
b. Air โ which is incorporate into the dough and batter during mixing.
c. Steam โ which is formed during baking.
2. Trapping of the Gases in Air Cells
a. As the gases are formed and expand, they are trapped in a stretchable
network formed by the proteins in the dough.
b. These proteins are primarily gluten and sometimes egg protein.
3. Gelatinization of Starches
a. Starches absorb moisture, expand and become firmer.
b. This contributes to structure.
c. Gelatinization of starches begins at about 140 หF (60 หC).
14. The Baking Process
The Stages in Baking Process
4. Coagulation of Proteins
a. Gluten and egg proteins coagulate or solidify when it reach enough
high temperature.
b. This process gives most of the structure to baked goods.
c. Coagulation begins when the temperature of the dough reaches 165
หF (74 หC)
d. Correct baking temperature is important.
TEMPERATURE:
โข If its too high, coagulation starts too soon โ poor volume/split
crust.
โข If its too slow, protein does not coagulate โ product may collapse
soon enough.
15. The Baking Process
The Stages in Baking Process
5. Evaporation of Some of the Water
a. Takes place throughout the baking process.
6. Meeting of Shortenings
a. Different shortenings melt and release trapped gases at different
temperature so the proper shortening should be selected for each
product.
7. Crust Formation and Browning
a. Crust is formed as water evaporates from the surface and leaves it dry.
b. Browning occurs when sugar caramelized and starches and sugar
undergo certain chemical change caused by heat. This contributes to
flavor.
c. Milk, sugar and eggs contribute to browning.
16. Stalling
1. Change in texture and aroma of baked goods due to a change of
structure and a loss of moisture by the starch granules.
2. Staled baked goods have lost its fresh-baked aroma and are firmer,
dryer, and more crumbly than fresh products.
3. Begins almost as soon as the bakers baked items are taken from the
oven.
4. Staled bread is dry and leathery.
5. Staling is caused by retro-gradation and recrystallization of starch
leading to dry, hard, crumbly bread.
17. STALING
Two Factors in Staling
a. Loss of Moisture โ drying
b. Chemical change in the structure of starch process called starch
retrogradation.
Techniques to Maintain or to Slow Staling
1. Protecting the product from air.
2. Adding moisture retainers to the formula.
3. Freezing
