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The Baking Process

The Baking Process. Formation and Expansion of Gases Trapping of gases in Air Cells Gelatinization of Starches Coagulation of Proteins. 5. Evaporation of Some of the Water 6. Melting of Shortenings 7. Crust Formation and Browning. The baking process consists of 7 steps.

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The Baking Process

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  1. The Baking Process

  2. Formation and Expansion of Gases Trapping of gases in Air Cells Gelatinization of Starches Coagulation of Proteins 5. Evaporation of Some of the Water 6. Melting of Shortenings 7. Crust Formation and Browning The baking process consists of 7 steps

  3. Formation and Expansion of Gases • Primarily Carbon Dioxide • Formed by • Yeast • Baking Soda • Baking Powder • Steam is also formed by evaporating moisture

  4. Trapping of gases in Air Cells • Stretched gluten proteins for a matrix of air cells which trap gases produced by leavening agents • Poorly leavened breads are often heavy due to lack of trapped air

  5. Gelatinization of Starches • Contributes to overall structure of bread as starches firm during cooking • Gelatinization begins at approximately 150 F

  6. Coagulation of Proteins • Contributes to overall structure of bread as proteins coagulate during cooking • Protein coagulation begins at approximately 165F • Oven temperature is critical to proper protein coagulation

  7. Evaporation of Some of the Water • Weight allowances must be made for water loss during baking • Ex. For a 1# loaf of baked bread the Baker must scale approximatey 18 oz of dough

  8. Melting of Shortenings • Different shortenings melt and release trapped gases as different temperatures therefore proper shortening should be used for each baked product.

  9. Crust Formation and Browning • Crust is formed when water evaporates from the exterior of the dough • Caramelization is responsible for browning effect of bread • Milk sugar and eggs increase browning

  10. Reference • Gisslen, Wayne “ Profession Baking 2nd edition “ (1994) John Wiley and Sons, New York New York.

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