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000 How Baking Works

The document provides an overview of the science behind baking and pastry techniques. It discusses the major ingredient groups used in baking, including sweeteners, fats, flour, eggs, leavening agents, and more. It explains how each ingredient functions and how they interact to create baked goods. It also covers topics like sensory evaluation, the baking process, and health and wellness baking.

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Gerry Dayanan
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381 views

000 How Baking Works

The document provides an overview of the science behind baking and pastry techniques. It discusses the major ingredient groups used in baking, including sweeteners, fats, flour, eggs, leavening agents, and more. It explains how each ingredient functions and how they interact to create baked goods. It also covers topics like sensory evaluation, the baking process, and health and wellness baking.

Uploaded by

Gerry Dayanan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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How Baking Works

Paula I. Figoni
October 2010, 2011

Read an Excerpt

For Instructors
For Students
Description
For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the
science behind the methods is essential. Professionals and students alike need to know much more than merely how
to follow a pastry recipe and execute basic baking techniques -- in order to develop successful recipes, it is
important to also understand the "hows" and "whys" behind each recipe step. How does increasing the sugar in a
pound cake affect the appearance, flavor, and texture of the end product? How can you increase browning in rolls
without negatively impacting their texture? Can baking soda and baking powder be used interchangeably? This book
holds the answers to all these questions and more. Figoni leads readers through all the major ingredient groups, from
sweeteners, fats, and milk to fruits, chocolate, and leavening agents, and provides clear explanation of how each
ingredient functions in the bakeshop and how various ingredients interact with one another to create perfect baked
goods. This third edition also includes an all-new chapter on Baking for Health and Wellness, which covers the
basics of using whole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free
products for consumers with allergies. In each chapter, learning objectives, end-of-chapter review questions, and lab
exercises and experiments encourage sensory analysis and reinforce key concepts.

Table of Contents
PREFACE vii
ACKNOWLEDGMENTS xi
1 Introduction to Baking 1
Introduction 2
The Importance of Accuracy in the Bakeshop 2
Balances and Scales 3
Units of Measure 5
Weight and Volume Measurements 5
The Difference Between Weight Ounces and Fluid Ounces 7

The Difference Between Density and Thickness 8


Baker's Percentages 9
The Importance of Controlling Ingredient Temperatures 11
The Importance of Controlling Oven Temperatures 12
2 Heat Transfer 19
Introduction 20
Methods of Heat Transfer 20
3 Overview of the Baking Process 33
Introduction 34
Setting the Stage for Success 34
Stage I: Mixing 36
Stage II: Baking 38
Stage III: Cooling 44
4 Sensory Properties of Food 57
Introduction 58
Appearance 58
Flavor 61
Texture 68
5 Wheat Flour 79
Introduction 80
The Wheat Kernel 80
Makeup of Flour 82
Classifying Wheat 83
Particle Size 84
Flour and Dough Additives and Treatments 85
Commercial Grades of White Flours 89
Types of Patent Wheat Flours 91
Other Wheat Flours 94
Functions of Flour 96
Storage of Flours 98
6 Variety Grains and Flours 117

Introduction 118
Cereal Grains 118
Alternative Wheat Grains 122
Cereal-Free Grains and Flours 123
7 Gluten 135
Introduction 136
The Formation and Development of Gluten 136
Determining Gluten Requirements 138
Controlling Gluten Development 140
Dough Relaxation 150
8 Sugar and Other Sweeteners 163
Introduction 164
Sweeteners 164
Dry Crystalline Sugars 167
Syrups 173
Specialty Sweeteners 183
Functions of Sweeteners 186
Storage and Handling 191
9 Fats, Oils, and Emulsifiers 213
Introduction 214
Chemistry of Fats, Oils, and Emulsifi ers 214
Processing of Fats and Oils 217
Fats and Oils 221
Functions of Fats, Oils, and Emulsifi ers 233
Storage and Handling 238
10 Eggs and Egg Products 257
Introduction 258
The Makeup of an Egg 258
Commercial Classifi cation of Shell Eggs 261
Egg Products 263
Functions of Eggs 265

More on Coagulation: Basic Egg Custard 269


More on Aeration: Meringue 272
Storage and Handling 275
11 Leavening Agents 299
Introduction 300
The Process of Leavening 300
Leavening Gases 301
Yeast Fermentation 304
Chemical Leaveners 308
Storage and Handling 313
12 Thickening and Gelling Agents 323
Introduction 324
The Process of Thickening and Gelling 324
Gelatin 325
Vegetable Gums 328
Starches 330
Functions of Thickening and Gelling Agents 336
Storage and Handling 338
13 Milk and Milk Products 355
Introduction 356
Common Commercial Processes to Milk and Milk Products 356
Makeup of Milk 358
Milk Products 359
Functions of Milk and Milk Products 365
Storage and Handling 366
14 Nuts and Seeds 377
Introduction 378
Composition of Nuts, Kernels, and Seeds 378
Cost 379
Common Nuts, Kernels, and Seeds 380
Toasting Nuts 383

Storage and Handling 384


15 Cocoa and Chocolate Products 395
Introduction 396
Cocoa Beans 396
Common Cocoa and Chocolate Products 399
Handling Chocolate Products 412
Functions of Cocoa and Chocolate Products 414
Storage 417
16 Fruit and Fruit Products 427
Introduction 428
How Fruit is Purchased 428
Common Fruits 434
Fruit Ripening 437
Storage and Handling 439
17 Natural and Artificial Flavorings 453
Introduction 454
A Brief Review of Flavor 454
Flavor Profi les 454
Types of Flavorings 455
Evaluating New Flavorings 462
Storage and Handling 463
18 Baking for Health and Wellness 471
Introduction 472
Healthful Baking with the Customer in Mind 472
Guidelines for a Healthful Diet 473
Strategies for Healthful Baking 475
Food Allergies 481
Questions for Review 487
Exercises and Experiments 487
APPENDIX 499
BIBLIOGRAPHY 503

ILLUSTRATION CREDITS 504


INDEX 505

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