Professional Documents
Culture Documents
Ms. Amelia Del Olmo - Quingco, MBA
Ms. Amelia Del Olmo - Quingco, MBA
Gluten
An elastic network of proteins created when wheat
flour is moistened and manipulated; it gives structure
and strength to baked goods and is responsible for
their volume, texture and appearance
Mixing Methods and Techniques
Aerate
To incorporate air into a mixture through sifting and
mixing; to whip air into a mixture to lighten such as
beating egg whites to a foam
Formula
Standard term used throughout the industry for a
bakeshop recipe; formulas rely on weighing to ensure
accurate measuring of ingredients
Mixing Methods and Techniques
METHOD PURPOSE EQUIPMENT
Beating Vigorously agitating foods to Spoon or electric mixer
incorporate air or develop with paddle attachment
gluten
Blending Mixing two or more Spoon, rubber spatula,
ingredients until evenly wire whisk or electric
distributed mixer with paddle
attachment
Creaming Vigorously combining Electric mixer with
softened fat and sugar while paddle attachment on
incorporating air medium speed
Cutting Incorporating solid fat into Pastry cutters, fingers or
dry ingredients only until electric mixer with
lumps of desired size remain paddle attachment
Mixing Methods and Techniques
METHOD PURPOSE EQUIPMENT
Folding Very gently incorporating Rubber spatula or
ingredients such as whipping balloon whisk
cream or whipped eggs into
dry ingredients, a batter or
cream
Kneading Working a dough to develop Hands or electric mixer
gluten with dough hook, if
done by hand, the
dough must be
vigorously and
repeatedly folded and
turned in a rhythmic
pattern
Mixing Methods and Techniques
METHOD PURPOSE EQUIPMENT
Sifting Passing one or more dry Rotary or drum sifter or
ingredients through a wire mesh strainer
mesh to remove lumps,
combine and aerate
Stirring Gently mixing ingredients by Spoon, whisk or rubber
hand until evenly blended spatula
whipping Beating vigorously to Whisk or electric mixer
incorporate air with whip attachment
Mixing Methods and Techniques
The Importance of Gluten
Gluten is tough, rubbery substance created when
wheat flour is mixed with water. Flour does not
contain gluten, only a dough or batter can contain
gluten. It is formed when the proteins in wheat flour
are moistened.
Gluten development is affected by a number of
factors including mixing time and the presence of fat
and moisture. Generally, the longer a substance is
mixed, the more gluten will develop. However, extreme
over mixing in industrial equipment can break down
the gluten structure.
Mixing Methods and Techniques
The Importance of Gluten
The type and balance of ingredients in a formula
also affect gluten development. Fats coat the protein in
flour, inhibiting the formation of the gluten bond. A
high-fat cookie dough that contains very little liquid
bakes into a crumbly or friable product.
Firm bread dough that can be kneaded and shaped
before baking requires a higher protein flour than a
tender cake. When this dough is made with water, it
bakes into a product with a solid structure. When
whole milk is used in the same formula, the product is
more tender because the milk fat weakens the gluten
bond
Mixing Methods and Techniques
The Importance of Moisture
Moisture in the form of water, milk or other
liquids, as well as the moisture in ingredients such as
fresh fruits or eggs, is of great importance to the final
result in baking.
Moisture is needed to dissolve ingredients such as
salt or chemical leavening in a product. It helps
hydrate ingredients such as flour or starch in a
formula. And is necessary to activate compounds such
as yeast or chemical leavening.
Mixing Methods and Techniques
The Importance of Moisture
Baked goods are made from dough and batters; the
moisture content distinguishes between the two.
Dough - has a low moisture or water content. Usually
prepared by beating, blending, cutting or kneading and is
often stiff enough to cut into various shapes. Some common
dough are yeast bread dough, cookie dough and pie dough.
Batter – generally contains more liquids, fats and sugar than
a dough. A batter bakes into softer moister products. Usually
prepared by blending, creaming, stirring or whipping and is
generally thin enough to pour. Some common types of batter
are cake batter, muffin butter and pancake batter
Heat Transfer and the Science of Baking
Heat
A type of energy
When a substance gets hot, its molecules have absorbed
energy, which causes the molecules to vibrate rapidly,
expand and bounce off one another. As the molecules
move, they collide with nearby molecules, causing a
transfer of heat energy. The faster the molecules within a
substance move, the higher its temperature.
Heat may be transferred to foods and baked goods in
three primary ways:
Conduction
Convection
Radiation
Heat Transfer and the Science of Baking
Heat Transfer
Conduction
Is the movement of heat from one item to another through
direct contact
The primary heat transfer method in stove top cooking
Is also important in baking, ex. When heat energy hits the
cake pan or baking sheet placed in a hot oven, heat is
conducted in the pan. The metal of the pan then conducts
heat to the surface of the batter or dough contained in that
pan
Is relatively a slow method of heat transfer because there must
be physical contact to transfer energy from one molecule to
adjacent molecule
Water is a better conductor of heat than air
Heat Transfer and the Science of Baking
Heat Transfer
Convection
Refers to the transfer of heat through a fluid, which may be
liquid or gas
Natural convection occurs because warm gases tend to rise
while cooler ones fall, causing a constant natural circulation of
heat.
In conventional oven, heated air naturally circulates in and
around baking chambers
Mechanical convection relies on fans or stirring to circulate
heat more quickly and evenly
Convection ovens are equipped with fans to increase the
circulation of air currents, thus speeding up the baking
process
Heat Transfer and the Science of Baking
Heat Transfer
Radiation
The transfer of heat energy through waves that move from the
heat source to the food
It does not require physical contact between the heat source
and the food being cooked.
Infrared cooking
Baking and Cooking Methods
Food can be cooked in air or fat (dry-heat cooking
methods) or in water or steam (moist-heat cooking
method)
Dry-heat Cooking Method
Using air or fat
The principal method employed to bake and cook batter
and dough
Moist-heat Cooking Method
Uses water or steam
Used to tenderize foods and enhance their natural flavor
Used to heat liquid and encourage evaporation resulting
in an intensified flavor or a reduction
Heat Transfer and the Science of Baking
Common Bakeshop Cooking Methods
Palate
The complex of smell, taste and touch receptors that
contribute to a person’s ability to recognize and
appreciate flavors
The range of an individual’s recognition and
appreciation of flavors.
THE SCIENCE OF FLAVOR
Types of Tastes
Sweet -
Sour
Salty
Bitter
Umami – the 5th taste; refers to the rich, full taste
perceived in the presence of the natural amino acid
glutamate and its commercially produced counterpart
known as monosodium glutamate (MSG)
THE SCIENCE OF FLAVOR
The Tastebud
THE SCIENCE OF FLAVOR
Factors Affecting the Perception of Flavors
1. Temperature – food at warm temperatures offer the
strongest taste. But saltiness is perceived differently.
The same amount of salt in a solution is perceived
more strongly when very cold than when merely cool
or warm.
2. Consistency – the thicker item will take longer to
reach its peak intensity and will have a less intense
flavor.
THE SCIENCE OF FLAVOR
Factors Affecting the Perception of Flavors
3. Presence of Contrasting Tastes – sweet and sour are
considered opposites and often adding one to a food
dominated by the other enhances the food’s overall
tast
4. Presence of Fats - many of the chemical compounds
that create tastes and aromas are dissolved in fats
occurring naturally in foods or added to foods during
cooking.
5. Color – food color affect how the consumer perceives
the food’s flavor before it is even tasted
THE SCIENCE OF FLAVOR
Compromises to the Perception of Taste
Age – taste and smell sensitivity decline as people age
but it declines at a slower rate than vision and hearing