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Module One 2basic Baking Principles

The chapter discusses basic baking principles including the three phases of mixing: blending ingredients, forming dough, and developing dough. During mixing, air cells are formed, hydration occurs, and gluten is developed from wheat proteins combining with water. Gluten development can be controlled through flour selection, fats, water, mixing methods, leavening, temperature, and other ingredients. The baking process involves melting fats, gas expansion and formation, protein coagulation, starch gelatinization, moisture and gas escape, crust formation, and cooling where staling later occurs.

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Ihsan Badsha
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© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
208 views

Module One 2basic Baking Principles

The chapter discusses basic baking principles including the three phases of mixing: blending ingredients, forming dough, and developing dough. During mixing, air cells are formed, hydration occurs, and gluten is developed from wheat proteins combining with water. Gluten development can be controlled through flour selection, fats, water, mixing methods, leavening, temperature, and other ingredients. The baking process involves melting fats, gas expansion and formation, protein coagulation, starch gelatinization, moisture and gas escape, crust formation, and cooling where staling later occurs.

Uploaded by

Ihsan Badsha
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Chapter 5

Basic Baking Principles

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

Mixing and Gluten Development


Three phases of the Basic Mixing Process
1. Blending the ingredients.
2. Forming the dough.
3. Developing the dough.

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

Processes That Occur During Mixing


1. Air cell formation
2. Hydration: the process of absorbing water
3. Gluten development

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

Controlling Gluten Development


• Glutenin and gliadin are two proteins found in wheat flour.
When these two proteins combine with water, they form a
stretchable substance called gluten.
• Glutenin and gliadin are two proteins found in wheat flour.
When these two proteins combine with water, they form a
stretchable substance called gluten.

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

Methods for Adjusting Gluten Development


Gluten development can be controlled through:
• Selection of flours.
• Fat and other tenderizers.
• Any fat used in baking is called a shortening because it
shortens the gluten strands.
• Water.

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

Methods for Adjusting Gluten Development


Gluten development can be controlled through:
• Mixing Methods
• Proteins are hydrated.
• Air is mixed in the dough.
• Gluten strands are developed by mixing.
• Leavening
• Expansion of air cells stretches the gluten and strengthens it.
• Leavening also tenderizes the product by making cell walls
thinner.
• Temperature
• Gluten develops more at a warm room temperature than at a
cold temperature.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 5
Basic Baking Principles

Methods for Adjusting Gluten Development


Other Ingredients and Additives
• Salt: strengthens glutens and controls yeast growth.
• Bran: inhibits gluten development because it prevents
some of the gluten from sticking together.
• Dough conditioners.
• Milk: contains and enzyme that interferes with gluten
development.

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

The Baking Process


1. Melting of fats
2. Formation and expansion of gases
3. Killing of yeast and microorganisms
4. Coagulation of proteins
5. Gelatinization of starches
6. Escape of water vapor and other gases
7. Crust formation and browning

Mr. Vasanthan Sigamany, Associate Professor, WGSHA


Chapter 5
Basic Baking Principles

The Baking Process


8. Cooling: starches continue to gelatinize and molecule
bond with each other and become more solid as the
product cools. This process is called starch retrogradation
and causes staling.
9. Staling: the change in texture and aroma of baked goods
due to a change of structure and a loss of moisture.

Mr. Vasanthan Sigamany, Associate Professor, WGSHA

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