The Principles of Baking Ms. Jeera Marie S. Mendoza, MBA Title • • • • • Mixing Methods and Technique Heat Transfer and the Science of Baking Baking and Cooking Methods Stages of Baking The Science of Flavor Mixing Methods and Techniques • The techniques used to mix ingredients affects the goods final volume, appearance and texture. Mixing accomplishes some of the following: – Even distribution of ingredients – Breakdown of fats and liquids, causing them to blend or emulsify – Activation of the proteins in wheat flour, causing the formation of the elastic structure called gluten – The incorporation of air into a mixture (aeration) to help rise and develop a light texture when baked Home Mixing Methods and Techniques • Emulsify – To combine a fat and liquid into a homogenous mixture by properly blending ingredients. • Gluten – An elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to baked goods and is responsible for their volume, texture and appearance. Home Mixing Methods and Techniques • Aerate – To incorporate air into a mixture through sifting and mixing; to whip into a mixture to lighten such as beating egg whites to a foam • Formula – Standard term used throughout the industry for bakeshop recipe; formulas rely on weighing to ensure accurate measuring of ingredients. Home Mixing Methods and Techniques Method Purpose Equipment Beating Vigorously agitating foods to incorporate air to develop gluten Spoon or electric mixer with paddle attachment Blending Mixing two or more ingredients until evenly distributed Spoon, tubber spatula, wire whisk or electric mixer with paddle attachment Creaming Vigorously combining softened fats and sugar while incorporating air Electric mixer with paddle attachment on medium speed Cutting Incorporating solid fat into dry ingredients only until lumps of desired size remain Pastry butter, fingers or electric mixer with paddle attachment Home Mixing Methods and Techniques Method Purpose Equipment Folding Very gently incorporating Rubber spatula or balloon ingredients such as whipping whisk cream or whipped eggs into dry ingredients, batter or cream Kneading Working a dough to develop gluten Hands or electric mixer with dough hook, if done by hands, the dough must be vigorously and repeatedly folded and turned in a rhythmic pattern. Home Mixing Methods and Techniques Method Purpose Equipment Sifting Passing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate Rotary or drum sifter or mesh strainer Stirring Gently mixing ingredients by hands or until evenly blended Spoon, whisk or rubber spatula Whipping Beating vigorously to incorporate air Whisk or electric mixer with whip attachment Home Mixing Methods and Techniques • The importance of Gluten Gluten is tough, rubbery substance created when wheat flour is mixed with water. Flour does not contain gluten, only a dough or batter can contain gluten. It is formed when the proteins in wheat flour are moistened. Gluten development is affected by a number of factors including mixing time and presence of fat and moisture. Generally, the longer a substance is mixed, the more gluten will develop. However, extreme over mixing in industrial equipment can break down the gluten structure. Home Mixing Methods and Techniques • The importance of Gluten the type and balance of ingredients in formula also affect gluten development. Fats coat the protein in flour, inhibiting the formation of the gluten bond. A highfat cookie dough that contains very little liquid bakes into a crumbly or friable product. firm bread dough that can be kneaded and shape before baking requires higher protein flour than a tender cake. When this dough is made with water, it bakes into a product with a solid structure. When whole milk is used in the same formula, the product is more tender because the milk fat weakens the gluten bond. Home Mixing Methods and Techniques • The importance of Moisture Moisture in the form of water, milk or other liquid, as well as the moisture in ingredients such as fresh fruits or eggs, is of great importance to the final result in baking. Moisture is needed to dissolve ingredients such as salt or chemical leavening in a product. It helps hydrate ingredients such as flour or starch in a formula. And is necessary to activate compound such as yeast or chemical leavening. Home Mixing Methods and Techniques • The importance of Moisture Baked goods are made from dough and batters; the moisture content distinguishes between the two: Dough – has a low moisture or water content. Usually prepared by beating, blending, cutting or kneading and is often stiff enough to cut into various shape. Some common dough are yeast bread dough, cookie dough and pie dough. Batter – generally contains more liquids, fats and sugar than a dough. A batter bakes into softer moister products. Usually prepared by blending, creaming, stirring or whipping and is generally thin enough to pour. Some common types of batter car cake batter, muffin butter and pancake batter. Home Heat Transfer and the Science of Baking • Heat – A type of energy – When a substance gets hot, its molecules have absorbed energy, which causes the molecules to vibrate rapidly, expands, and bounce off one another. As the molecules move, they collide with nearby molecules, causing a transfer of heat energy. The faster the molecules within a substance move, the higher its temperature. – Heat may be transferred to foods and baked goods in three primary ways: • Conduction • Convection • Radiation Home Heat Transfer and the Science of Baking • Heat Transfer • Conduction – is the movement of heat from one item to another through direct contact – The primary heat transfer method in stove top cooking – Is also importance in baking, ex. When heating energy hits the cake pan or baking sheet placed in the hot oven, heat is conducted in the pan. The metal of the pan then conducts heat to the surface of the batter or sough contained in the pan – Is relatively a slow method of heat transfer because there must me physical contact to transfer energy from one molecule to adjacent molecule – Water is a better conductor of heat than air Home Heat Transfer and the Science of Baking • Heat Transfer • Convection – Refers to the transfer of heat through a fluid, which may be liquid or gas – Natural convection occurs because warm gases tend to rise while cooler ones fall, causing a constant natural circulation of heat – In conventional oven, heated air naturally circulated in and around baking chambers – Mechanical convection relied on fans or stirring to circulate heat more quickly and evenly – Convection ovens are equipped with fans to increase the circulation of air currents, thus speeding up the baking process. Home Heat Transfer and the Science of Baking • Heat Transfer • Radiation – The transfer of heat energy through waves that moves from the heat source to the food – It does not require physical contact between the heat source and the food being cooked – Infrared cooking. Home Baking and Cooking Methods Food can be cooked in air of fat (dry-heat cooking methods) or in water or steam (moist-heat cooking method) • Dry-heat Cooking Method – Using air or fat – The principal method employed to bake and cook batter and dough • Moist-heat Cooking Method – Uses water or steam – Used to tenderize food and enhance their natural flavor – Used to heat liquid and encourages evaporation resulting in an intensified flavor or a reduction Home Heat Transfer and the Science of Baking Common Bakeshop Cooking Methods Method Medium Bakeshop products Equipment Baking Air Dough, batter for breads, cakes, cookies, pastries; fruits Oven, convection oven Broiling Air Fruits, glazed custard Overhead broiler, salamander Deep Frying Fat Doughnuts, fritter Deep-fat fryers Pan Frying Fat Batter for griddle cake Stove top Sauteing Fat Fruit Stove top Dry-heat Cooking Method Home Heat Transfer and the Science of Baking Common Bakeshop Cooking Methods Method Medium Bakeshop products Equipment Broiling Water or other liquids Cream, sauces, fruits Stove top Poaching Water or other liquids Fruits, fresh and dried Stove top, oven Simmering Water or other liquids Creams, sauces, fruits Stove top, oven Moist-heat Cooking Method Home Stages of Baking 1. 2. 3. 4. 5. 6. 7. 8. Gases Form Gasses are trapped Starches gelatinize Proteins coagulates Water evaporates Sugar caramelize Carryover baking Staling Home Stages of Baking Gases Form - A baked goods texture is determined by the amount of leavening or rise that occurs both before and during baking. These gases are carbon dioxide, steam and air. - Air and carbon dioxide are present even before heating - The formation of gases begins upon mixing and continues as a product is heated until it reaches a temperature of around 170°F - Steam is one gas formed when heat is applied Gasses are trapped - The stretchable network or protein created in a batter or dough traps gases in the product. - Without the appropriate network of proteins, the gases would just escape without causing the mixture to rise. - Proper mixing ensures the appropriate protein development in a batter or dough Home Stages of Baking Starches gelatinize - Starches are complex carbohydrates present in plants and grains such as potatoes, wheat, rice and corn. - Flour made from these and other grains is the primary ingredients in most baked products - When a mixture of starch and liquid is heated, starches begins to absorb moisture up to 10x their own weight - When starch granules reach a temperature of approx. 140°F, they absorb additional moisture and expand. (gelatinization) Home Stages of Baking Proteins Coagulates - Proteins begins to coagulated (solidify) when the dough or batter reaches a temperature of 160°F. - Are large, complex molecules found in very living cell - Are formed from amino acids that are chemically bonded into long loosely folded chains - In the presence of heat, the protein chains unfold (denature), which allows them to rebinds and solidify into a solid mass. In other words, as proteins cook, they loose moisture, shrink and become firm. Home Stages of Baking Water Evaporates - Throughout the baking process, the water contained in the liquid ingredients will turn to steam and evaporates. This steam is a useful leavener - During the early stages of baking the product is porous, allowing the gases to escape readily - As steam is released the dough or batter dried out, starting from the outside, resulting in the formation of a pale crust. Home Stages of Baking Sugar Caramelize - As sugar are heated above 320°F, they breakdown and darken or caramelize. The result is the gradual darkening of the surface of a baked good. - Sugar are simple carbohydrates used by all plants and animals to store energy - Caramelization or sugars is responsible for most of the flavors associated with baked goods. - The Maillard Reaction (French scientist) the process of sugar breaking down in the presence of protein. - Maillard browning – results in darkening as well as the development of pleasing, nutty baked flavors. Home Stages of Baking Carryover Baking - The physical changes in a baked good do not stop when its removed from the oven. The residual heat in the hot baking pan and within the product itself, continues the baking process as the product cools. - This is why a crisp-style cookie or biscuit may be soft and seem a bit under0baked when removed from the oven; it will finish baking as it cools. Home Stages of Baking Staling - A change in a baked good’s texture and aroma caused by both moisture loss and changes in the structure of the starch. - Stale products have lost their freshness aroma and are firmer, drier and more crumbly than fresh good - A change in the location and distribution of water molecules within the product - Starch retro-gradation, occurs when starch molecules cool, becoming denser and expelling moisture. Home The Science Of Flavor • Flavor – An identifiable or distinctive quality of a food, drink or other substance perceived with the combined sense of taste, touch and smell. • Mouthfeel – The sensation created in the mouth by a combination of a food’s taste, smell, texture and temperature. • Taste – The sensations, as interpreted by the brain of what we detect when food and drink or other substances come in contact with out taste buds. Home The Science Of Flavor • Armona – The sensations as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose • Palate – The complex of smell, taste and touch receptors that contribute to a person’s ability to recognize and appreciate flavors – The range of an individual’s recognition and appreciation of flavor. Home The Science Of Flavor • Types of Tastes – Sweet – Sour – Salty – Bitter – Umami – the 5th taste; refers to the rich, full taste perceived in the presence of the natural amino acid glutamate and its commercially produced counterpart known as monosodium glutamate (MSG) Home The Science Of Flavor The Tastebud Home The Science Of Flavor • Factors Affecting the Perception of Flavors 1. Temperature – food at warm temperatures offers the strongest taste. But saltiness is perceived differently. The same amount of salt in a solution is perceived more strongly when very cold than merely cool or warm. 2. Consistency – the ticker item take longer to reach its peak intensity and will have a less intense flavor. Home The Science Of Flavor • Factors Affecting the Perception of Flavors 3. Presence of Contrasting Tastes – sweet and sour are considered opposites ansdoften adding one to a food dominated by the other enhances the food’s overall taste 4. Presence of Fats – many of the chemical compounds that create tastes and aromas are dissolved in fats occurring naturally in food or added to foods during cooking. 5. Color – food color affect how the consumer perceived the food’s flavor before it is even tasted. Home The Science Of Flavor • Compromises to the Perception of Taste 1. Age – taste and smell sensitivity decline as people age but it declines at a slower rate tan vision and hearing. 2. Health – acute conditions and medications can affect the taste and smell 3. Smoking – affects odor sensitivity, as well as taste sensitivity Home
