baking is................

1. Baking Process

2. The baking process describes the
changes happening to the ingredients
at each stage of the process and is
basically the same in all baked
products.

4. Creation of dough or batter.
Dough or batter is the mixture that is
created when flour and other dry
ingredients are mixed with liquid ingredients
for the purpose of baking. When this
mixture is thick and firm enough to be
kneaded or rolled, it is called dough. Batters
are mixtures that are thin enough to be
poured or dropped from a spoon.

6. Formation and expansion of gases.
Gas (carbon dioxide) is released by the action of yeast,
baking soda, and baking powder. Gas (air) is
incorporated into dough and batter during mixing,
and gas (steam) is formed during baking when
water is vaporized into steam. Carbon dioxide and
air are already in the dough or batter during
mixing. They expand when heated and make the
product rise. Yeast and baking powder continue to
form gases rapidly when first placed in the oven.
Steam is formed when the moisture in the
dough is heated

8. Trapping of the gases in air cells.
As the gases are formed and expand, they
are trapped in a stretchable network formed
by the proteins in the dough (Gisslen, 2001).
These proteins are the gluten and egg
protein and without this network of protein
structure, the gases would escape making
the product poorly leavened, heavy and hard

10. Gelatinization of starches.
In this stage, the starches absorb
moisture, expand and become
firmer. This process generally starts
at about 60⁰C (140⁰F) .

12. Coagulation of proteins.
The gluten and egg proteins coagulate
and solidify when they reach high
temperatures and this process begins
at 74⁰C (165⁰F)

14. Evaporation of some of the water.
This change happens throughout the
baking process. Controlling the amount of
weight loss due to the evaporation of
water may be crucial if a specific weight
of baked product is required, like in the
case of Pinoy Pan de sal which should not
weigh less than 25 grams per piece

16. Melting of fats.
When the fats or shortening melt,
they release trapped gas. Different
shortenings melt at different
temperatures

18. Crust formation and browning.
Crust is formed as water evaporates from
the surface and leaves it dry. Browning
occurs when sugars caramelize and
starches and sugars undergo certain
changes caused by heat. This process also
contributes to flavor. Milk, sugar, and egg
increase browning

20. • Staling
Baked goods lose its freshness over
time resulting in stale products. Staling is
the process when changes in structure of
the bread and loss of moisture cause the
texture and aroma to deteriorate. Stale
baked goods have lost their fresh-baked
aroma and are firmer, drier, and more
crumbly than fresh products.

21. QUIZ

22. 1.- 8. Write the baking process (in Order)
9. It is the mixture that is created when flour
and other dry ingredients are mixed with liquid
ingredients for the purpose of baking.
10. What kind of gas is released by the action of
yeast, baking soda, and baking powder?

23. ANSWERS

25. 1. Creation of dough or batter.
2. Formation and expansion of gases.
3. Trapping of the gases in air cells.
4. Gelatinization of starches.
5. Coagulation of proteins.
6. Evaporation of some of the water.
7. Melting of fats.
8. Crust formation and browning.
9. Dough or batter
10. Carbon dioxide