The Baking Process
The baking process consists of
7 steps
1.
2.
3.
4.
Formation and
Expansion of Gases
5. Evaporation of Some of
the Water
Trapping of gases in Air
Cells
6. Melting of Shortenings
Gelatinization of
Starches
Coagulation of Proteins
7. Crust Formation and
Browning
Formation and Expansion of
Gases

Primarily Carbon Dioxide

Formed by




Yeast
Baking Soda
Baking Powder
Steam is also formed by evaporating
moisture
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
Gelatinization of Starches


Contributes to overall structure of bread
as starches firm during cooking
Gelatinization begins at approximately
150 F
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
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
Melting of Shortenings

Different shortenings melt and release
trapped gases as different temperatures
therefore proper shortening should be
used for each baked product.
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
Reference

Gisslen, Wayne “ Profession Baking 2nd edition “ (1994) John Wiley and Sons,
New York New York.