chapter 3 principles of baking. copyright ©2009 by pearson education, inc. upper saddle river, new...

Chapter 3

Principles of Baking

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

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.



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.



Mixing



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.



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



Heat Transfer (cont.)

• Radiation - transfer of heat through waves that move from the heat source to the food.– Infrared cooking– Microwave ovens



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



Cooking Methods



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



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



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



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



Compromises to Taste Perception

• Sense of taste can be challenged by factor’s beyond one’s control.– Age– Health– Smoking

chapter 3 principles of baking. copyright ©2009 by pearson education, inc. upper saddle river, new...

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