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    Principles of Baking PP

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    api-293900089
    This document provides an overview of key principles and processes in baking. It discusses the importance of accurate measurements, proper gluten development, the baking process, factors that affect staling, common ingredients, mixing methods for yeast breads and quick breads, characteristics and types of cookies and pastries, and assembly techniques for pies. The key points covered are weighing ingredients accurately, selecting flour to control gluten, the roles of ingredients in the baking process and preventing staling, and standard mixing and production methods for various baked goods.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Principles of Baking PP

    Uploaded by

    api-293900089
    711 views26 pages
    This document provides an overview of key principles and processes in baking. It discusses the importance of accurate measurements, proper gluten development, the baking process, factors that affect staling, common ingredients, mixing methods for yeast breads and quick breads, characteristics and types of cookies and pastries, and assembly techniques for pies. The key points covered are weighing ingredients accurately, selecting flour to control gluten, the roles of ingredients in the baking process and preventing staling, and standard mixing and production methods for various baked goods.

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    principles of baking pp

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    This document provides an overview of key principles and processes in baking. It discusses the importance of accurate measurements, proper gluten development, the baking process, factors that affect staling, common ingredients, mixing methods for yeast breads and quick breads, characteristics and types of cookies and pastries, and assembly techniques for pies. The key points covered are weighing ingredients accurately, selecting flour to control gluten, the roles of ingredients in the baking process and preventing staling, and standard mixing and production methods for various baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    711 views26 pages

    Principles of Baking PP

    Uploaded by

    api-293900089
    This document provides an overview of key principles and processes in baking. It discusses the importance of accurate measurements, proper gluten development, the baking process, factors that affect staling, common ingredients, mixing methods for yeast breads and quick breads, characteristics and types of cookies and pastries, and assembly techniques for pies. The key points covered are weighing ingredients accurately, selecting flour to control gluten, the roles of ingredients in the baking process and preventing staling, and standard mixing and production methods for various baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 26

    Principles of

    Baking

    Formulas and
    Measurements

    All ingredients must be weighed


    Accuracy
    Solid grams / Liquid milliliters
    Bakers percentage
    Weight of ingredient divided by weight of flour
    times 100 is equal to the percentage (%) of
    ingredient

    Proper selection of ingredient

    Gluten Development

    What is gluten?

    The protein present in flour that gives structure and


    strength to baked goods
    Mixing

    Baker controlling gluten


    Selection of flour

    Hard flour has more protein content


    Weak flour has less protein content

    Shortening/Butter/Lard

    Shortens gluten strands thus tenderizes

    Liquid

    Baking Process

    Formation and expansion of gases


    Trapping gasses
    Coagulation of proteins
    Gelatinization of starches
    Evaporation of water
    Melting of shortening
    Crust formation and browning

    Staling

    Change in texture and aroma of baked goods


    Protect from air
    Moisture retainers to the recipe formula
    Fats
    Sugars
    Glucose

    Freezing

    Ingredients

    Flour types
    Fats
    Sugars
    Liquids
    Eggs
    Leavening agents
    Salt, flavouring, spices

    Yeast Products

    Yeast products

    Lean dough

    Crusty breads
    Rolls
    Pizza doughs
    Basic loaves

    Rich dough
    Higher proportion of fat, sugar, and eggs
    Ensaymada, brioche, sweet rolls, etc.

    Mixing Methods

    Straight dough
    Sponge

    Steps in Yeast Dough


    Production

    Scaling ingredients
    Mixing
    Fermentation
    Punching
    Scaling dough
    Rounding

    Benching / Resting
    Makeup and panning
    Proofing
    Baking
    Cooling
    Storing

    Quick Breads

    Mixing / Production
    Methods

    Types of Dough
    Soft dough (biscuits)
    Batters

    Gluten development in quick breads


    Do not over mix!
    Knead lightly

    Biscuit Method

    Scaling
    Dry ingredients
    Cut in the shortening / fat
    Adding liquid
    Mix just until liquid is incorporated
    Roll dough and cut into desired shape
    Eggwash
    Bake

    Muffin Method

    Waffles, pancake, muffins, cupcakes, etc.


    Dry ingredients
    Liquid ingredients
    Mix to incorporate (lumpy)
    Do not over mix!
    Bake batter

    Cookies

    Cookie
    Characteristics

    Crispness

    Low liquid proportion


    Overbaking

    Softness
    High liquid proportion
    Low sugar and fat
    Underbaking

    Chewiness
    High proportion of eggs, liquid, and hygroscopic
    sugars

    Spread

    Cookies

    Mixing methods
    One stage
    Creaming
    Sponge / Egg foam

    Types
    Drop scooped
    Bagged pressed
    Rolled chilled and rolled and cut
    Molded shaped into specific sizes and shapes
    Bar shaped into bars then baked, cut and baked
    again
    Icebox refrigerator method and baked right away
    Sheet rolled into sheets and may be layered too

    Cookies

    Pies and Pastries

    Pie dough assembly


    and baking

    Ingredients
    Pie dough types
    Flaky - high fat
    Mealy less water and crumbly
    Trimmings tougher

    Other pie crusts


    Crumb
    Short dough

    Filling

    Pies

    Pastries
    clair

    Choux pastry

    Puff Pastry

    Rolled dough and folded in many layers


    No yeast
    Steam created between layers of dough
    creates the rising when baked
    Butter is preferred for flavour

    Meringues

    Egg whites
    Powdered sugar
    Egg whites beaten until stiff

    Fruit Desserts

    Cobbler
    Crust less at bottom
    Baked

    Thank You

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