On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van

On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van Damme Principles of Baking Chapter 3

Chapter Objectives After studying this chapter, you will be able to: – understand measurement systems and how to measure ingredients – organize and plan your work more efficiently – understand basic flavoring techniques – prepare items needed prior to actual cooking Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Principles of Baking This chapter introduces the student to the scientific basis for what takes place in the bakeshop. Concepts and vocabulary presented here are used and expanded upon throughout the text. Understanding the science of mixing fat, flour and water to make a finished product makes for a well-rounded professional. Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Mixing Once ingredients are measured, they must be MIXED Mixing accomplishes: Even distribution of ingredients Breakdown of fats and liquids, causing them to emulsify Activation of the proteins in wheat flour causing formation of gluten Incorporation of air (aeration) into dough. Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Mixing Methods Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Importance of Gluten Gluten is the tough rubbery substance formed when the proteins glutenin and gliadin in wheat flour is moistened. – Makes bread chewy – Makes cakes light and tender Gluten development affected by – Mixing technique – Presence of fat and moisture Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Importance of Moisture Moisture dissolves ingredients, helps hydrate and activates compounds in dough Doughs have low water content. Dough has a firm consistency – Yeast bread dough, cookie dough, pie dough. Batters generally contain more liquids, fat and sugar than doughs. – Cake batter, muffin batter and pancake batter. Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Heat Transfer Conduction - movement of heat from one item to another through direct contact. – Pan placed over burner Convection - transfer of heat through a fluid, which may be liquid or gas. – Hot air circulating in oven Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Heat Transfer (cont.) Radiation - transfer of heat through waves that move from the heat source to the food. – Infrared cooking – Microwave ovens Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Heat Energy in an Oven Conduction (orange waves), Convection (yellow waves) and Radiation (red arrows) Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Baking and Cooking Methods Dry-heat cooking uses air or fat and is the principal method to cook: – batter – dough Moist heat uses water or steam for cooking: – fruits – tenderizing foods – reducing liquids Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Cooking Methods Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

The Baking Process Batters and dough pass through 10 stages during the baking process: 1. Fats melt 2. Gasses form 3. Gasses are trapped 4. Microorganisms are killed 5. Starches gelatinize 6. Proteins coagulate 7. Water evaporates 8. Sugars caramelize 9. Carryover baking occurs 10. Staling begins Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

What is Flavor and Taste? Flavor - combination of the aromas, texture (mouthfeel) aromas, tastes, and other sensations in the mouth. The five primary Tastes are: – – – – – Sweet Sour Salty Bitter Umami Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Science of Taste Chewing releases flavor compounds in food Taste buds on the tongue detect taste and flavor compounds Aromas and odor compounds reach olfactory bulb through internal and external nostrils Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Effects on Flavor Perception Temperature - Foods at warm temperatures offer the strongest tastes. Consistency of the product Presence of contrasting tastes Presence of fats Color Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Compromises to Taste Perception Sense of taste can be challenged by factor’s beyond one’s control. – Age – Health – Smoking Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved

Describing Foods Book Title 3e On Baking, AuthorR. name Sarah Labensky, Priscilla R. Martel, Eddy Van Damme 2012 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved