Principles in Baking
Relying on a good understanding of basic principles of cooking and baking process is the science of baking. Once
students understand what becomes a finish product of a mixture of flour, fat and water and the action that takes place
is a function of scientific principles.
Mixing Methods and Techniques
Measuring of ingredients and mise en place is the first step in the production of bakeshop items. Te products final
volume, appearance and texture is affected by the technique used to mix or combine the ingredients. Some or all of
the following are accomplished through mixing:

Ingredients are evenly distributed

Liquids and fats breakdown, causing them to emulsify or blend

Formation of elastic structure called gluten caused by the activation of proteins in wheat flour

Rising and developing a light texture when baked caused by incorporating air into a mixture called
(aeration)
Beating, blending, creaming, cutting, folding, kneading, sifting, stirring and whipping are the mixing techniques that
is used in this book.
Mixing Methods
Methods
Purpose
Beating
Agitating food vigorously to develop gluten or
incorporate air
Blending
Mixing ingredients until distributed evenly
Creaming
Combining softened fat and sugar vigorously while
incorporating air
Cutting
Solid fat incorporated into dry ingredients only until
desired size of crumbs remain
Folding
Incorporating ingredients very gently such as whipped
eggs or whipped cream into batter, cream or dry
ingredients
Kneading
Developing a gluten by working a dough
Sifting
To remove lumps, combine or aerate dry ingredients by
passing them through a wire mesh
Stirring
Evenly blending ingredients by gentle mixing by hand
Whipping
Incorporating air by vigorous beating
Principles in Baking
The Importance of Gluten
When wheat flour is mixed with water, a tough rubbery substance is formed, called gluten. Flour does not contain
gluten only batter and dough contain gluten. Gluten is formed when the protein in the flour is moistened. There are
different factors that affect the development of gluten. The longer the substance is mixed the more gluten it will
develop. On the other hand, over mixing can break down the gluten structure. Presence of fat and moisture as well as
the mixing time also affects the development of gluten. In order for protein to bond into gluten, flour needs to absorb
liquid. Higher protein flour is needed when making firm bread dough that are kneaded and shaped before baking. if
the dough is made with water the finished product has a solid structure. But when whole milk is used with some
formula the milk fat weakens the gluten bond resulting to a tenderer product.
Controlling Gluten
Bakers are more concern in the protein or gluten content of a flour not the starch because the baked good’s structure
is given by the gluten proteins. The development is affected by the ingredient proportions and mixing methods that
are determined. The gluten development can be adjusted by the baker in several methods:
1.
Selection of Flours – strong and weak are the classifications of wheat flours depending on their protein
content
Strong flour – from hard wheat and have a high protein content
Weak flour – from soft wheat and have a low protein content
Strong flours are used for bread making because of their high protein content and weak flours are used for
cake making which does no need high protein content.
2.
Shortening – shortening is the term used for fats that are used in baking. It also shortens the gluten strands
which makes baked products tender.
3.
Liquid – the amount of water in a formula affects the toughness or tenderness of the product because
gluten proteins must absorb water in order for them to develop.
4.
Mixing Methods – gluten develops while mixing the dough or batter. Bread doughs are mixed or kneaded
for a long time while crusts and muffins are mixed for a short time.
The Importance of Moisture
Water, milk or other liquids, as well as fresh fruits and eggs are example of moisture. Also, they are important in the
final result in baking. It dissolves ingredients like chemical leavening or salt in a product. Moisture is needed; also,
it helps flour or starch in a formula hydrate. Dough and batters are where baked goods are made. Dough has a low
content of water or moisture. It is usually prepared by beating, blending or kneading and often stiff enough to be
shaped. Some examples of this are cookie dough, pie dough, and yeast bread dough. A batter, unlike the dough,
contains more sugar, fat and liquids while the development of gluten is minimized. Batter bakes into moister and
softer product. A batter is prepared by creaming, whipping or stirring and thin enough to pour. Example of batter are
pancake batter, muffin batter and cake butter
Principles in Baking
The Science of Baking and Heat Transfer
Application of heat to a mixed batter or dough transforms it into a finished product that is very appealing. Heat is a
type of energy. A substance gets hot when its molecules absorb energy that causes the molecules expands, vibrate
rapidly and bounce of one another. Transfer of energy happens when the molecules collide with another molecule.
The higher the temperature, the faster the molecules of a substance move.
 Conduction – through direct contact, heat is transferred from one item to another. (for example, stove top
cooking). Conduction is also important in baking when you put cake pan into an oven, the heat is
transferred into the pan and the heat from the pan is transferred to the cake batter.
 Convection – is the transfer of heat through a fluid that can be a liquid or gas. When warm gasses rise and
the cooler ones fall, natural convection occurs. Food heat faster and evenly by mechanical convection
which relies on fan to circulate heat evenly and quickly.
 Radiation – heat is transferred through waves that move from source to the food which does not require
physical contact. Food that is place closer to the source will cook more quickly.
o
Infrared cooking – electric or ceramic element is used that is heated to a high temperature that it
releases waves of radiant heat that travels to a speed of light (for example, toaster, broilers)
The photo shows the heat transfer in cooking
The photo shows the heat transfer in cooking
Principles in Baking

Microwave ovens – also uses radiation produced by a special oven that agitates the water molecules
creating friction and heat. Energy penetrates up to a depth of several centimetres of a food which sets all
the molecules in motion at the same time. Microwave cooking is unacceptable to replace oven in cooking
meats for it will have a dry mushy texture. Microwave radiation only affects water molecules, thus,
waterless materials like plates will not heat.
The photo shows the flow of radiation when cooking
Principles in Baking
Common Bakeshop Cooking Methods
Method
Medium
Bakeshop Products
Equipment
Baking
Air
Doughs, batters for breads,
cakes, cookies, pastries;
fruits
Oven, convection oven
Broiling
Air
Fruits; glazed custards
Overhead broiler,
salamander
Deep-frying
Fat
Doughnuts, fritter
Deep-fat fryer
Pan-frying
Fat
Batters for griddlecakes
Stove top
Sautéing
Fat
Fruit
Stove top
Boiling
Water or other liquids
Creams, sauces, fruits
Stove top
Poaching
Water or other liquids
Fruits, fresh and dried
Stove top, oven
Simmering
Water or other liquids
Creams, sauce, fruits
Stove top, oven
Dry-Heat Cooking Method
Moist-Heat Cooking Method
Baking and Cooking Method
For baker and pastry chefs, their concern for heat transfer takes place in the oven. This is called a dry heat cooking
environment where it uses hot air or fat is an example of dry heat cooking method while in water or steam it is called
moist heat cooking method. In baking dry heat method is employed to bake and cook batters and dough. Moist heat
cooking method uses steam or water like simmering, poaching and boiling in cooking. They use steam to tenderize
food and intensify their taste.
Principles in Baking
The Baking Process
As dough and batter bakes, changes occur like a liquid pourable after solidifies into a tender, light cake, elastic soft
dough becomes firm, crusty French bread. The ingredients used affect these physical changes as well as the mixing
method and the heat that is applied. Final products can be controlled by learning these processes.

Gases Form – the amount of leavening that occurs before and after baking determines a baked goods final
texture. These gases are carbon dioxide, air and steam. They are the ones causing a baked goods to rise.
They are present in dough or batter. Air may be incorporated during the mixing process while carbon
dioxide is released by leavening agents such as yeast and baking soda found in the mixture. Formation of
gas begins from the mixing process and until the product is heated until it reaches 170°F (77°C).

Gases are trapped – egg proteins or gluten found in batter or dough helps trap the gases that are formed.
Without the stretchable network of protein to protect the gas from escaping, the mixture won’t be able to
rise.

Starches Gelatinize – potatoes, rice , wheat, and corn are example of plants and grains which starch is
present in. When a liquid is mixed with starch and heated, changes occur with a temperature as low as
105°F (41°C), starches begins to absorb 10 times their own weight by the temperature of approximately
140°F (60°C) they expand and absorb additional moisture. This is also called as gelatinization.

Protiens Coagulate – which the dough or batter reaches a temperature of 160° (71ºC), proteins begin to
solidify or coagulate. Proteins can be found in any plant, animal, and every living cell. Proteins lose
moisture, becoming firm and shrink as they are being cooked. Cooking egg is a great example of
coagulation, the egg white from liquid form when heated becomes solid. Coagulation provides most of the
baked goods finished structure. Most proteins are completely coagulated at a temperature of 160ºF-185ºF
(71ºC – 85ºC)

Fats melt – fat droplets are dispersed and steam is released throughout the product as fats melt. Starch
granules are coated by these fat droplets causing them to moist and be tender by keeping the gluten strand
short. Fats melt at uneven temperature. Butter melts at low temperature but tenderize more than vegetable
shortening that melt at high temperature.

Water evaporates – the water contained in liquid ingredients will eventually turn to steam and evaporate
throughout the baking process. Also, steam is a useful as a leavening agent

Sugar Caramelize – caramelization is the other term for cooking sugar. When heated above 320ºF
(160ºC), sugar break down, darken, or caramelize darkening the surface of a baked product is the result of
this process. Sugars are also carbohydrates used to store energy by plants and animals.

Carry over baking – when a product is removed from an oven, it does not stop the cooking process.
Residual heat from the hot baking pan and from the product itself continues to cook the product.

Staling – moisture loss and starch granules change in structure causes a baked good’s aroma and texture to
change also called as stalling. It is also a distribution and change of location of water molecules within a
product. This process is also known as starch retrogradation. This process depends on temperature. It
rapidly occurs at a temperature of 40ºF (4ºC). Baked products should not be refrigerated but if they contain
perishable components like cream fillings the refrigeration is advised. The best way to store baked products
is frozen or room temperature.
Principles in Baking
Terminologies
 Reduction : a liquid cooked until a portion of it evaporates; the volume of the liquid is
reduced; commonly used to concentrate and thicken liquids
 Gelatinization : a process where starch granules are cooked; the absorption of moisture
when placed in a liquid and heated; the products swelling, softening and slightly
clarifying as the moisture absorbed
 Coagulation : the transformation of proteins from a liquid or semi liquid state to a solid
state which is irreversible
 Carmelization : the process of cooking sugars; the flavour and appearance of food is
enhanced by the browning of sugar
 Starch Retrogradation : the process where starch molecules in a batter or dough lose its
moisture after baking; the result is baked goods that are dry or stale
 Gluten – an elastic structure that is formed by the activation of protein in wheat flour
 Baking – term used when cooking bread or pastry products with hot air in a closed
environment
 Broiling - a cooking method in which food is cooked directly under high heat.
 Deep-frying – submerging a food in hot fat
 Pan-frying – using a small amount of fat enough only to coat the pan to cook food
 Sautéing – cooking food in a small amount of fat in high heat
 Boiling- submerging a food in a hot liquid that has reached its boiling point
 Poaching – cooking a food in a hot liquid with a temperature between 71°C-82°C
 Simmering – cooking a food in a hot liquid with a temperature above the poaching
temperature but lower than the boiling point
Principles in Baking
Activity
1.
2.
3.
4.
5.
6.
7.
8.
Name at least 3 mixing techniques used in baking and explain each one
What is Gluten?
How important is gluten?
Identify and explain the four ways of controlling gluten
Identify and explain the baking process
Define the different heat transfer and give examples on how they are used in a kitchen
What is the role of moisture?
Identify and differentiate the common method used in baking