Professional Documents
Culture Documents
Principles of Baking
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.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
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.
Heat Transfer
Conduction - movement of heat from one item to
another through direct contact.
Pan placed over burner
Cooking Methods
Gasses form
Gasses are trapped
Starches gelatinize
Proteins coagulate
Fats melt
Water evaporates
Sugars caramelize
Carryover baking
Staling
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
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