Lp5 Ro TVL He BPP Ncii Grade 11 q1 Edited
Lp5 Ro TVL He BPP Ncii Grade 11 q1 Edited
Lp5 Ro TVL He BPP Ncii Grade 11 q1 Edited
5
QUARTER 1
Name of Student:
Learning Area/Grade TVL-HE BREAD & PASTRY PRODUCTION NC II, GRADE 11-12
Level:
Date: WEEK 5
Activity Title: Baking Temperature Control, Temperature During
Fermentation and Proofing of Dough, and Conversion of
degrees Celsius to degrees Fahrenheit
I. INTRODUCTORY CONCEPT
Baking is a way to uniformly heat foods in an enclosed space. For sweet treats and
bread baked goods, baking turns a raw dough or batter into golden products with irresistible
contrasting flavors and textures created by the exterior crust and crumbly or chewy centers.
Part of the science of baking is understanding the process of what happens to the
fats, sugar, proteins, starches, and gasses while in the oven. If something is baked at a low
temperature, the process takes place more slowly and evenly throughout the product with
less overlap in processes.
The gentle rise in temperature allows the external part of what you’re baking to react
in similar fashion to the inside. Conversely, batter placed in a high-temperature oven will
have a number of processes going on in quick succession and with an uneven distribution.
In this scenario, the recipe will undergo all of the steps more quickly than the internal
portions. It all depends on your desired end taste and texture.
Time management
Product consistency
Crust, crumb, and flavor characteristics
Shelf life
"Baking, The Art and Science", by Schunemann and Treu, has a good amount of
information relative to the consequences of mixing at too high or low a temperature.
Schunemann and Treu indicate that the intensity and duration of the mixing process effects
Dough Properties:
Matures slowly and remains "green" Matures quickly and gets "old" very fast.
or "young" for a long time.
Is moist. Is dry and tends to form a skin.
Is sticky and runny. Firms up very quickly.
Is not firm, but rather, "flows". Turns "short" (less elastic) very rapidly.
Loses fermentation stability
How is the temperature of the dough controlled? By using the base temperature
calculation. The factors that influence dough temperature are the ambient temperature, the
temperature of the flour, the temperature of the water, and the temperature resulting from
the action of kneading (manual) or mixing (mechanical).
The following tables entitled Dough Conditions during Fermentation, and Quality of the Final
Product, are offered as a simplified reference to help determine the causes of defects or
faults resulting from inadequate temperature conditions during fermentation.
Secondary Fermentation is also referred to as proofing or final proof. It is the period that
follows shaping and precedes baking. The purpose of proofing is to obtain maximum dough
development by allowing the shaped dough to relax and expand to produce an aerated
piece of dough which, when baked, produces the desired shape and volume. During
proofing, the structure of the final product is set. Proofing temperatures generally occur
within a range of 22°C to 29°C (72°F to 85°F), depending upon the formula and final product.
Many commercial bakers have access to programmable equipment referred to as "proofers"
or "proofing cabinets," which allow for the ultimate control of such factors as temperature,
time, and humidity. Those bakers who do not employ specialized equipment, and those of us
baking at home, tend to identify areas within our environment in which the temperature is
naturally or easily controlled, and devise makeshift techniques to influence humidity.
Two processes determine baking temperature. One is the expansion of gas cells,
and the other is the coagulation of gluten and gelatinization of starch. Coagulation is
described as the aggregation of protein macromolecules into clumps or aggregates of
semisolid material. Gelatinization is described as the swelling of starch granules when
heated in the presence of water. Too low an oven temperature will cause the dough to
expand to its greatest extent before the gluten and starch have had an opportunity to set.
The dough will then collapse into a flat, dense mass. Too hot an oven will cause the protein
and starch in the outer layers to set too quickly. The crust, prematurely formed, will prevent
further expansion.
Lean dough is usually baked at 218°C to 232°C (425°F to 450°F), while rich dough is
usually baked at 176°C to 190°C (350°F to 375°F). Rich dough is baked at lower
temperatures than lean dough so that the baking process is more gradual, and the surface
of the dough doesn't brown before the interior has set. If desired, once the shape of the
dough has set and the crust has become firmer, the temperature of the oven can be reduced
to allow the crust to thicken as the center finishes baking.
Size matters here as it does in cooking, and opposite strategies are called for to
properly bake small and large dough pieces. A small piece must be baked quickly in a hot
oven so that the crust can fully form and brown without the crumb becoming dehydrated. A
large piece must be baked slowly in a cooler oven so that the crust does not become overly
thick and dark before the center of the crumb is adequately cooked.
A variety of reactions occur as the dough gathers internal heat. Yeast activity is
decreased at 49ºC (120ºF), and yeast cells are destroyed within the range of 57°C to 60°C
(135°F to 140°F). The first process which determines baking temperature (the expansion of
gas cells) occurs within this temperature range. During this period, yeast activity in the form
of the production of carbon dioxide and the expansion of gas volume as the dough heats up,
work in concert to swell the dough and produce oven spring. This generally occurs within the
first 7 to 10 minutes of baking. At approximately 60°C to 71°C (140°F to 160°F), the second
of the process’ occurs, namely, the coagulation of the protein and the gelatinization of the
starch. As the center of the dough continues to gather internal heat to a temperature just
below that of boiling, the gluten and starch, and the semiliquid form of dough, solidifies into
the final product.
Browning reactions occur only after the water contained in the dough has reached
the boiling point and follow the drying out of its surface. Browning is due to the following
three factors: the caramelization of the sugars, the dextrinization of the starch, and the
Maillard reaction. Caramelization occurs when the sugar gives up water and carbon dioxide,
changing the structure of the sugar and its taste. Dry heat causes the change of starch into
dextrin’s (dextrinization) which imparts flavor and increases digestibility. The Maillard
Underbaked or Overbaked
Underbaked Overbaked
0
C = 0F – 32 x 5/9 0
F= 0
C x 9/5 + 32.
5. The generally accepted standard temperature at the center of lean dough at the end
of baking is from ________________.
Activity 2. ESSAY TYPE. Answer the following questions considering the given
rubrics (10 points each).
1. Why oven temperature is important?
2. Does ingredients temperature matter in baking?
3. Why it is important to follow the correct oven temperature and baking time?
4. What part of the oven is the hottest?
0
C = 0F – 32 x 5 0
F= 0
C x 9 + 32
9 5
Given:
2. 350 degrees 0F to 0C
3. 125 degrees 0C to 0F
4. 250 degrees 0F to 0C
5. 95 degrees 0C to 0F
Note: Please write your computation in an Answer sheet together with the Activity 1
and 2. (Make it a simple portfolio.)
Relevance All ideas are Most ideas are Some ideas are Few ideas are
related to the related(4-points) related (3- related (2
topic-( 5 points) points) points)
Coherence Ideas are well Most of Ideas are Some Ideas are Ideas are
organized (5 ) well organized well organized illogically
(4) (3) arranged (2)
Correct Committed 1 to Committed 6 to Committed 11 to Committed
Usage 5 errors(5) 10 errors(4) 20 errors (3) more than 20
errors(2)
V. ANSWER KEY
VI. REFERENCE:
Department of Education. 2016. "Bread and Pastry Production Manual, 1st Edition ." pp. 25-30.
Prepared by:
Validated and Edited by:
SUSAN S. FERNANDEZ
ALBERT NOLASCO
Reviewed by:
LALAINE V. FABRICANTE
EPS-I