Dimension of baking

8/7/2019 Dimension of baking

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Prepared by:Prepared by:

ChemahChemah TambyTamby ChikChik20112011

Dimension of bakingDimension of baking



Type of wheat flourType of wheat flour

All purpose flourAll purpose flour usually containing all or mostly hardusually containing all or mostly hardwheat with protein level is approximately 10.5%, givewheat with protein level is approximately 10.5%, givestrong textural properties in baked product strong textural properties in baked product

Cake flourCake flour contain 7.5% protein, flour made from soft contain 7.5% protein, flour made from soft

wheat wheat Bread flourBread flour hard wheat, long patent with protein levelhard wheat, long patent with protein level

about 11.8%. The strength of protein is excellent forabout 11.8%. The strength of protein is excellent forphysical properties desired in yeast breadsphysical properties desired in yeast breads

Pastry flourPastry flour protein level 9., required for tender pastryprotein level 9., required for tender pastry

Self Self--raising flourraising flour -- formulated with both leavening andformulated with both leavening andsalt ingredients. The acid salt and baking sodasalt ingredients. The acid salt and baking soda(leavening agents) added in sufficient amount to(leavening agents) added in sufficient amount togenerate carbon dioxidegenerate carbon dioxide



Other flourOther flour

Rice flourRice flour used in baked product, lack elasticused in baked product, lack elasticand cohesive quality which needed to provide aand cohesive quality which needed to provide aframework fro baked product framework fro baked product

Gritty textureGritty texture

Can be use for those allergy to glutenCan be use for those allergy to gluten

The texture is likely Corn flourThe texture is likely Corn flour limited usefulness,limited usefulness,inability to form a useful protein network to provideinability to form a useful protein network to provide

the structure required in baked product the structure required in baked product to be crumbly because of lack of glutento be crumbly because of lack of gluten



Potato flourPotato flour-- component contributes to thecomponent contributes to thetexture is starch, no gluten is providedtexture is starch, no gluten is provided

Soy flourSoy flour lack of cohesive and elasticlack of cohesive and elasticquality of gluten, does provide bothquality of gluten, does provide bothprotein and starch to strengthen theprotein and starch to strengthen thestructure when combined with wheat structure when combined with wheat



ROLES OF INGREDIENTSROLES OF INGREDIENTS

LiquidLiquid As solvent dissolving sugar, baking powder, salt andAs solvent dissolving sugar, baking powder, salt and

dry ingredients and hydrating yeast dry ingredients and hydrating yeast

Must be present for gluten development to formMust be present for gluten development to formelastic, plastic network needed for structureelastic, plastic network needed for structure

During baking, liquid is bound in starch granules asDuring baking, liquid is bound in starch granules asgelatinizegelatinize

As a source of steam during baking, steam primaryAs a source of steam during baking, steam primary

source of leavening in baked product source of leavening in baked product Milk is used, contributes to crust browning softeningMilk is used, contributes to crust browning softening

the crumb structurethe crumb structure



EggsEggs Contribute liquid during mixing and in bakingContribute liquid during mixing and in baking Protein of eggs important when being used in batterProtein of eggs important when being used in batter

and doughand dough

protein coagulation during baking contributes to theprotein coagulation during baking contributes to thestructure of finish product and reduce tendernessstructure of finish product and reduce tenderness

Eggs help in formation of emulsification, moreEggs help in formation of emulsification, moreuniform dispersion of liquids and fats and favors auniform dispersion of liquids and fats and favors afine texturefine texture

Yolks contribute to color of finish product Yolks contribute to color of finish product Eggs foam contributes to texture of cakesEggs foam contributes to texture of cakes Air trapped in the bubble of egg protein creates manyAir trapped in the bubble of egg protein creates many

small cells that expand from the heat during bakingsmall cells that expand from the heat during baking



Fat Fat

Pleasing and distinctive flavorPleasing and distinctive flavor

Yellow fat add a creamy colorYellow fat add a creamy color Influence textureInfluence texture

Shortening with added mono and diglyceridesShortening with added mono and diglyceridesfavor development favor the development of finefavor development favor the development of fine

texture because of emulsifying action of mono andtexture because of emulsifying action of mono anddiglyceridesdiglycerides

Promote tenderness of baked product Promote tenderness of baked product



SugarSugar

SweetenerSweetener

Browning of crust due to caramelization andBrowning of crust due to caramelization andMillard reactionMillard reaction

Tenderizing agents by retarding glutenTenderizing agents by retarding glutendevelopment during mixing and elevating thedevelopment during mixing and elevating the

coagulation temperature of the structuralcoagulation temperature of the structuralproteins, more time for cell walls to strechproteins, more time for cell walls to strechand volume to increaseand volume to increase



Salt Salt Flavoring agentsFlavoring agents

Limit the growth rate of yeast Limit the growth rate of yeast--avoid excessiveavoid excessivecarbon dioxide production from the action of carbon dioxide production from the action of yeast and sugar during fermentationyeast and sugar during fermentation

Leavening agent Leavening agent

Contribute to the textural properties byContribute to the textural properties byexpanding the batter or dough during mixingexpanding the batter or dough during mixingand bakingand baking

Generate gases that contribute to the actionGenerate gases that contribute to the action



Biological agentsBiological agents

Yeast Yeast carbon dioxide, effective gas for leaveningcarbon dioxide, effective gas for leavening

From fermentation of sugar by yeast, produce carbonFrom fermentation of sugar by yeast, produce carbon

dioxide in dough at room temperature and earlydioxide in dough at room temperature and earlybaking phasebaking phase

Compressed yeast cakes, cornstarch and 72%Compressed yeast cakes, cornstarch and 72%moisture, limit the refrigerated shelf life for 5 weeksmoisture, limit the refrigerated shelf life for 5 weeks

Need to be dispersed in small amount of warm before addedNeed to be dispersed in small amount of warm before addedto doughto dough



Chemical agentsChemical agents Chemical reaction between acidic and alkalineChemical reaction between acidic and alkaline

ingredient generate carbon dioxideingredient generate carbon dioxide Acid ingredients to enhance flavor variety and serve aAcid ingredients to enhance flavor variety and serve a

component of leavening reactioncomponent of leavening reaction Soured dairy product, cultured buttermilk, yogurt, sour milkSoured dairy product, cultured buttermilk, yogurt, sour milk

and sour cream react with alkaline ingredient, release carbonand sour cream react with alkaline ingredient, release carbondioxide as soon as alkaline ingredients dissolved in aciddioxide as soon as alkaline ingredients dissolved in acidingredient ingredient

Alkaline ingredients, needed to corporate with acidicAlkaline ingredients, needed to corporate with acidicingredients to release gasesingredients to release gases

Commonly used baking powder, soluble powder dissolvedCommonly used baking powder, soluble powder dissolvedand react with acidsand react with acids

If insufficient acid to react, the mixture will be alkaline,If insufficient acid to react, the mixture will be alkaline,causing a soapy flavor due to formation sodium carbonatecausing a soapy flavor due to formation sodium carbonate



Baking applicationBaking application

Quick breadQuick bread Include muffin, biscuits, cream puffs, waffles,Include muffin, biscuits, cream puffs, waffles,

pancakespancakes Breads leavened primarily by leavening agent otherBreads leavened primarily by leavening agent other

than yeast, ordinary by either steam or carbonthan yeast, ordinary by either steam or carbondioxide generated from reaction of an acid anddioxide generated from reaction of an acid andalkalinealkaline

Normally all purpose flour used and some cake flourNormally all purpose flour used and some cake flourand variety of grain flourand variety of grain flour

Common liquid, milk, fruit juices, water and moistureCommon liquid, milk, fruit juices, water and moisture--laden vegetablesladen vegetables Fat used butter and margarine because of pleasingFat used butter and margarine because of pleasing

color and flavor contributionscolor and flavor contributions



Yeast breadYeast bread

Basic ingredients, flour, liquid, salt, sugar and yeast Basic ingredients, flour, liquid, salt, sugar and yeast

Can be added without any fat but the crust andCan be added without any fat but the crust and

crumb will be a hard and crisp but some fat added tocrumb will be a hard and crisp but some fat added totenderize the product tenderize the product

Addition of shortening improves the keeping quality of Addition of shortening improves the keeping quality of bread as spread throughout the mixture and coatsbread as spread throughout the mixture and coats

the gluten and starchthe gluten and starch Sugar content needed around 3Sugar content needed around 3 6% for optimum6% for optimum

fermentationfermentation



Addition of 1.5Addition of 1.5--2% salt reduce the rate of 2% salt reduce the rate of fermentation allowing the development of flavorfermentation allowing the development of flavorand strengthening the glutenand strengthening the gluten

Too much salt, slows the carbon dioxideToo much salt, slows the carbon dioxideproduction, if not added fermentation proceedsproduction, if not added fermentation proceedstoo rapidly, produces a bread that is coarsetoo rapidly, produces a bread that is coarse

Temperature must not exceed 37Temperature must not exceed 37ºC, more thanºC, more than46ºkill the yeast cause very slow fermentation or46ºkill the yeast cause very slow fermentation orno fermentation at allno fermentation at all



Dynamic mixing and kneadingDynamic mixing and kneading

Mixing to distribute ingredients as uniformly andMixing to distribute ingredients as uniformly andpermit incorporation of adequate amount of permit incorporation of adequate amount of flour in relation to the level of liquid in mixtureflour in relation to the level of liquid in mixture

The combination needed for developing glutenThe combination needed for developing glutencomplex for optimal texture and volume of finishcomplex for optimal texture and volume of finishproduct product

Too much mixing causes some of the polymersToo much mixing causes some of the polymersof gluten in separate yet reduces elasticity andof gluten in separate yet reduces elasticity andresult in less desirable textureresult in less desirable texture



Method of mixingMethod of mixing

Conventional methodConventional method traditional method fro making cakes, fat andtraditional method fro making cakes, fat andsugar are creamed together, eggs are beaten in thoroughly and thesugar are creamed together, eggs are beaten in thoroughly and thesifted dry ingredients than are stirred in alternately with the liquidsifted dry ingredients than are stirred in alternately with the liquid

Modified conventional methodModified conventional method method of making cakes similar tomethod of making cakes similar to

conventional method except that the whites are added as a foam at conventional method except that the whites are added as a foam at the end of the mixingthe end of the mixing

Conventional sponge methodConventional sponge method part of the sugar and all of the eggspart of the sugar and all of the eggsare withheld to make sugar stabilized meringue that is folded intoare withheld to make sugar stabilized meringue that is folded intothe cake batter as the final step in preparationthe cake batter as the final step in preparation

Muffin methodMuffin method method in which the liquid ingredients including oilmethod in which the liquid ingredients including oilor melted fat are combined, the dry ingredients are sifted togetheror melted fat are combined, the dry ingredients are sifted togetheruntil blended sufficiently to develop the necessary gluten, result auntil blended sufficiently to develop the necessary gluten, result acake with coarse texture and limited keeping qualitiescake with coarse texture and limited keeping qualities



Action of bakingAction of baking

Changes during baking result of very hot ovenChanges during baking result of very hot oven(204(204 -- 218218ºC)ºC)

Increase in volume because increase productionIncrease in volume because increase production

of carbon dioxide due to increase of rate of of carbon dioxide due to increase of rate of yeast growth and expansion of existing carbonyeast growth and expansion of existing carbondioxide in the doughdioxide in the dough

If oven temperature significantly above 218ºIf oven temperature significantly above 218º

final volume will decrease because of crust final volume will decrease because of crust denatures before the gases in the dough haddenatures before the gases in the dough hadsufficient time to achieve maximum leaveningsufficient time to achieve maximum leavening



In early part of baking, oven heat cause dough becomeIn early part of baking, oven heat cause dough becomesofter, easier for leavening gases to stretch the glutensofter, easier for leavening gases to stretch the glutendue to increased amylase activity in converting somedue to increased amylase activity in converting somestarch molecules to dextrinstarch molecules to dextrin

When temperature rises (60When temperature rises (60ºC shifting of water fromºC shifting of water fromgluten to starch and gelatinization is initiated whichgluten to starch and gelatinization is initiated whichcontributes significantly on structure of baked breadcontributes significantly on structure of baked bread

Crust browningCrust browning result from Millard reaction orresult from Millard reaction orcarbonylcarbonyl--amine reactionamine reaction

Milk enhances browning because of available lactoseMilk enhances browning because of available lactose

Browning is hastened once the surface of the bakingBrowning is hastened once the surface of the bakingbread becomes comparatively dry by evaporationbread becomes comparatively dry by evaporation

Dimension of baking

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