LESSON 2: BAKING PROCESS AND ITS BASIC PRINCIPLES

THE BAKING PROCESS

Successful production of baked products requires an understanding of the baking process. The
baking process describes the changes happening to the ingredients at each stage of the process and is
basically the same in all baked products. It is important to understand and learn how to control them.
1. Creation of dough or batter.
Dough or batter is the mixture that is created when flour and other dry ingredients are mixed with liquid
ingredients for the purpose of baking. When this mixture is thick and firm enough to be kneaded or
rolled, it is called dough. Batters are mixtures that are thin enough to be poured or dropped from a
spoon.
2. Formation and expansion of gases.
Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking powder (Gisslen,
2001). Gas (air) is incorporated into dough and batter during mixing, and gas (steam) is formed during
baking when water is vaporized into steam. Carbon dioxide and air are already in the dough or batter
during mixing. They expand when heated and make the product rise. Yeast and baking powder
continue to form gases rapidly when first placed in the oven. Steam is formed when the moisture in the
dough is heated (Gisslen, 2001).
3. Trapping of the gases in air cells.
As the gases are formed and expand, they are trapped in a stretchable network formed by the proteins
in the dough (Gisslen, 2001). These proteins are the gluten and egg protein and without this network of
protein structure, the gases would escape making the product poorly leavened, heavy and hard.
4. Gelatinization of starches.
In this stage, the starches absorb moisture, expand and become firmer. This process generally starts at
about 60⁰C (140⁰F) (Gisslen, 2001).
5. Coagulation of proteins.
The gluten and egg proteins coagulate and solidify when they reach high temperatures and this process
begins at 74⁰C (165⁰F) (Gisslen, 2001).
6. Evaporation of some of the water.
This change happens throughout the baking process. Controlling the amount of weight loss due to the
evaporation of water may be crucial if a specific weight of baked product is required (Gisslen, 2001),
like in the case of Pinoy Pan de sal which should not weigh less than 25 grams per piece (Aning, 2003).
7. Melting of fats.
When the fats or shortening melt, they release trapped gas. Different shortenings melt at different
temperatures (Gisslen, 2001).
8. Crust formation and browning.
Crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugars
caramelize and starches and sugars undergo certain changes caused by heat. This process also
contributes to flavor. Milk, sugar, and egg increase browning (Gisslen, 2001).
Staling
Baked goods lose its freshness over time resulting in stale products. Staling is the process when changes
in structure of the bread and loss of moisture cause the texture and aroma to deteriorate (Gisslen, 2001).
Stale baked goods have lost their fresh-baked aroma and are firmer, drier, and more crumbly than fresh
products.

BASIC PRINCIPLES IN BAKING

In addition to understanding the baking process, producing quality baked products also involves
following several basic principles. Baking is one food preparation method that requires a recipe. A
recipe lists the ingredients with exact quantities and the procedures for preparation and the
temperature and time for baking.
1. Measure accurately.
 The previous lesson showed that all the ingredients in baking has specific functions or uses for
the production of quality baked product. These ingredients work together for the best results.
These ingredients work perfectly together when they are in correct proportion (amount of one
ingredient in relation to another). Exact quantity of ingredients is also necessary to bring about
the desired reactions and changes in the baking process. For example, Salt slows down yeast
fermentation (Lesson 1) and when the amount of salt is less than what is required in the recipe,
the dough would rise too quickly affecting the shape and flavor of the bread (Lauterbach and
Albrecht, 1994).
2. Use the exact ingredients as specified.
Aside from the proportion of ingredients, the kind of ingredient itself has specific characteristics
which work best with the other ingredients in the recipe. When an ingredient in a recipe is
changed, the resulting product may not be of the same quality. For example, bread flour and all
purpose flour have different characteristics (see Lesson 1). When the all purpose flour in the
recipe for muffin is replaced with bread flour, the muffin would be as soft and light as expected.
3. Follow correct mixing methods and baking procedures.
There are appropriate mixing methods different types of bread products which will be
discussed in Lesson 6. When a different mixing method is used or when the proper procedure
for the method is not followed, poor quality product will be obtained. Baking procedures are
also specified in the recipe. The appropriate pan for baking, the baking temperature and the
time for baking must be correctly followed. Varying the temperature would change the quality of
the product.

LESSON 3: BAKING TOOLS AND EQUIPMENT

Baking tools and equipment make the preparation and cooking of each recipe easier. It
helps an individual in the kitchen to operate and prepare food more efficiently. There are many
kinds of kitchen tools and equipment at home, in the market and at the mall. Being fully equipped
with the right tools in the kitchen are the basic steps to successful cooking and baking, whether
you are a seasoned chef or just new in the kitchen. Thus, the culture of maintenance or what to do
with each tool and equipment after use must be learned. Using the appropriate tools and
equipment will result to the accuracy of the output or finished product. Each tool and kitchen
utensil plays an important role in the baking process.
BAKING TOOLS AND EQUIPMENT AND THEIR USES
1. Baking wares – made of glass or metals, they serve as containers for batter
and dough and is available in various sizes and shapes.

a. Tube center pan – deeper than a round pan and it has a hollow
center which is removable. It is used to bake chiffon type cakes.

b. Muffin pan - has formed cups for baking muffins and cup
cakes.

c. Pop over pan – is used for cooking pop over.

d. Jelly roll pan – is a shallow rectangular pan used for baking rolls.

e. Bundt pan – is a round pan with scalloped sides used for baking
elegant and special cakes.

f. Custard cup – is made of porcelain or glass used for baking

g. Griddle pans – are used to bake griddles.

h. Loaf Pan – is used to bake loaf bread.

2. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut.

3. Cutting tools – include a knife and chopping board that are used to cut glazed fruit,
nuts, or other ingredients in baking.

4. Electric mixer – is used for beating, mixing and blending.

5. Flour sifter – is used for sifting flour.

6. Grater – is used to grate cheese, chocolate, and other fresh fruits.

7. Kitchen shears - are used for various cutting procedures.

9. Measuring cups – they are used to measure dry and liquid ingredients.
It consist of two types namely:

a. A graduated cup- with measurements (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)

marked on each side.

b. A measuring glass - is made of transparent glass or plastic is used

for measuring liquid ingredients.

9. Measuring spoons – consist of a set of spoons with different sizes

for measuring small quantities of ingredients.

10. Mixing bowl – comes in graduated sizes and has sloping sides;
used for mixing ingredients.

11. Mortar and Pestle – is used to pound or ground ingredients.

12. Paring knife – is used to pare or cut fruits and vegetable different sizes.

13. Pastry bag – a funnel shaped container for icing or whipped cream.

14. Pastry tip- is a pointed metal or plastic tube connected to the

opening of the pastry bag and is used to form desired designs.
15. Pastry brush – is used for greasing pans or surface of pastries
and pastries.

16. Pastry blender – made of wires held together by a handle;

used for cutting in solid fat or shortening in the preparation
of pies, biscuits or doughnuts.

17. Pastry wheel – round blade knife used to cut dough when
making pastries.

18. Rotary egg beater – is used in beating eggs or whipping cream.

19. Rolling pin – is used to flatten or roll the dough.

20. Rubber scrapper – is used to remove bits of food on sides

of the bowl.

21. Spatula – comes in different sizes; Small spatula are used to

remove muffins and molded cookies from pans which is 5 to 6
inches; Large spatula for icing or frosting cakes; flexible blade
is used for various purposes.

22. Strainer – is used to strain or sift dry ingredients.

23. Timer – is used to in timing baked products, the rising of yeast

and to check the doneness of cakes.

24. Weighing scale – is used to measure ingredients for accurate

measurements.

25. Utility tray – is used to hold ingredients or utensils.

26. Wire whisk – is used to beat or whip egg whites or cream.

27. Wooden spoon – is also called mixing spoon which comes

in various sizes suitable for different types of mixing.

OTHER BAKING TOOLS

1. Cake decorator (Cylindrical) – is used in decorating or designing

cake and other pastry products.
2. Cookie press – is used to mold and shape cookies.

OVENS
Ovens - are the workhorses of the bakeshop and are essential for producing the bakery products. Ovens
are enclosed spaces in which food is heated, usually by hot air.
Several kinds of ovens are used in baking.
1. Deck Ovens - are so called because the items to be baked either on sheet
pans or in the case of some bread freestanding are placed directly on the
bottom, or deck of oven. This is also called STACK OVEN because several
may be stacked on top of one another. Breads are baked directly on the floor
of the oven and not in pans. Deck oven for baking bread are equipped with
steam ejector.

2. Rack oven - is a large oven into which entire racks full of sheet pans can be
wheeled for baking.

3. Mechanical oven - The food is in motion while it bakes in this type of oven. The
most common types are a revolving oven, in which his mechanism is like that of a
Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven
baking because the mechanism rotates throughout the oven. Because of its size it
is especially used in high volume operations. It can also be equipped with steam
ejector.

4. Convection oven - contains fans that circulate the air and distribute the heat
rapidly throughout
(Source: K12 LM TESDA)