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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.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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 Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Mixing
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Importance of Moisture
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Heat Transfer
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Heat Transfer (cont.)
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Cooking Methods
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
What is Flavor and Taste?
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Science of Taste
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Effects on Flavor Perception
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Compromises to Taste Perception
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.