Grade

TLE - HE
BREAD AND PASTRY PRODUCTION
QUARTER 3 – MODULE 3
BAKE SPONGES AND CAKES
FOR GATEAUX, TORTES AND CAKES TO
ENTERPRISE REQUIREMENTS AND
STANDARDS

Prepared by:
JANICE E. TULIO
JHS Teacher
Introduction:

Baking involves simultaneous heat and mass transfer that induces physicochemical
and structural changes in the product. The effects of baking conditions on color, texture and
crumb grain development in the product were evaluated. Crumb grain characteristics such
as mean cell area, cell density and cell‐to‐total area ratio increased with increase in baking
time and temperature. Textural attributes such as hardness, chewiness and gumminess
increased with baking time and temperature while springiness, cohesiveness and resilience
increased up to 40 min due to the filling‐up of pores water and liquid by fat and expanding
water, but decreased thereafter.

Bake sponges and cakes for gateaux, tortes and cakes

Lesson to enterprise requirements and standards

Product characteristics that customers look for:

1. Scale to correct weight

2. Colour of the product when it is finally removed from the oven is important to the visual
appeal of the product. Colour stimulates the senses and encourages the customer to
purchase.
3. Appearance is about form and shape. It is important that all pieces have the same
appearance.
4. Consistency and texture is about how it feels in the mouth when the customer is
consuming the product.
5. Moisture content adds to the shelf life and mouth feel and eating properties of the
product.
6. Texture

This is achieved by maintaining consistency of production. Nobody is allowed to

move away from the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production
run, defining weights and number of units.

To achieve this, each product must be molded the same and must all look the same.

Select Correct Oven Conditions For Baking Sponges And Cakes For Gateaux, Tortes
And Cakes

What is Oven Temperature?

Oven temperature is one of the key baking parameters. It can be measured, modified,
and controlled in order to influence process conditions directly, thereby affecting a product’s
final characteristics.

Heat is transferred from the oven to the baked good by the following mechanisms,
depending on the type of oven:
• Conduction heat

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 • Convection heat
• Radiation heat

Why is oven temperature important?

Oven temperature causes physical transitions and chemical reactions to take place in
the dough/batter. The following stages are temperature-dependent, and participate in the
sequential transformation of bread dough.

1. Development (also known as oven spring)

As temperature increases, the free water/alcohol mixture in the product vaporizes,
fermentation gases (CO2) dissolved in the liquid dough phase become less soluble, and are
released into the cells, causing them to expand in response to the rise in pressure.
As a result, cells increase in volume by retaining gases due to their deformable nature
as these are surrounded by the continuous gluten/starch soft matrix. This results in a large
reduction in the density of the dough as the product gradually develops an aerated structure.
Note that the size to which the gas bubbles can grow is limited by the ability of the gluten/starch
film surrounding them to stretch without rupturing.
In this stage, the product undergoes a series of irreversible chemical and physical
transformations. Oven spring is accompanied by the following changes and conditions:
Killing of yeast cells at 50–60°C (122–140°F)
Maximum enzymatic activity at 60°C (140°F). The enzyme-driven reactions that convert starch
into sugars and break proteins into amino acids increase with heat, so they increase most
near the dough surface.
Starch gelatinization. It starts at 55–65°C (130–150°F) as granules become fully
swollen with local free water.
Denaturation of gluten proteins at 50°C (122°F) and coagulation at 70–80°C (160–
180°F).

As a consequence, gluten becomes increasingly tough and stiff as it irreversibly forms

a gel.
Above 85°C (185°F), starch looks glassy, and gluten looks rubbery. This is the start of
the dough-crumb transition process (setting).
Inactivation of naturally-occurring and added enzymes inside the dough (70–85°C) (160–
185°F).

2. Drying (reduction of dough/batter moisture)

Under the action of the heat transfer mechanisms, high temperatures develop inside
the baking chamber (200–300°C) (390–570°F), and water molecules at the dough surface
absorb latent heat and start to evaporate.

Due to the low humidity of the air inside the baking chamber, a water vapor pressure
(air moisture concentration) gradient is created. Liquid-state water starts to diffuse, and
migrates from the product core to the surface, where it evaporates and is lost to the oven
atmosphere.
The loss of moisture from the dough piece is dependent on the baking chamber
temperature, colligative properties of the free water in the product, heat transfer methods used,
and the humidity of the oven.

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3. Color formation
The external surface of the product is exposed directly to the high temperatures of the
oven, and readily absorbs the heat from the energy sources. These high temperatures trigger
non-enzymatic reactions that give rise to the desirable brown crust.
Maillard browning takes place above approximately 105°C (220°F) and requires the
presence of a reducing sugar (glucose, maltose, or lactose) together with an amino acid, the
type of which determines color and flavor.
Sugars caramelize at 160°C (320°F). This reaction will happen only in the presence
of water.

How is oven temperature controlled?

Specific temperatures are set inside the baking chamber to achieve the required
baking profile of a given product. Controlling the heat input from the energy sources (e.g.,
burners, electric resistances) is then vital for maintaining the set baking temperatures.

Control of oven temperature can be achieved by two means:

Automatically
A temperature sensor (thermocouple probe) senses, measures, and transmits the
temperature (controlled variable) of the air inside the baking chamber.
As the demand for hot air increases or decreases (e.g., in moments when the load of the
oven increases, oven temperature goes down; fuel combustion must then increase to return
oven temperature to its set point).
A change in oven temperature is sensed and converted to an electrical signal, amplified, and
sent to a controller that evaluates the signal and sends a correction signal to an actuator.4
The actuator (gas valve) opens or closes to adjust the flow rate of the air and fuel
(carbureted mixture) in the burner (manipulated variables) to keep flame intensity such that it
can consistently deliver the power required. In this way, the temperature of the baking
chamber is returned to its predetermined value.

Oven
Temperature
Control System

Block diagram of the oven temperature control system.

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 Manually

Dough pieces are loaded into the oven, where heat from the energy sources is used to bring
the products to the required temperature in order for them to cook and dry.

A thermometer is used to measure the temperature of the product (the measured variable).
The temperature is observed by an operator who adjusts the flow of air and gas in the burner
(the manipulated variables) to keep the baking chamber at the constant set temperature.

Correct Oven conditions for baking cakes and sponges

Oven settings for cakes

Solid heat of 150ºC – 200ºC will depend on cake size and thickness.

• Oven should be ‘solid’ heat (bring to temperature and stabilize by holding at this
temperature for 15 – 20 minutes before placing cakes in oven).

• To prevent premature coloring of cake surfaces, they may be covered with sheets of
clean paper or a baking tray may be placed on top of the cakes for approximately
50% of the baking time.

• To test when cakes are baked, use a thermometer to determine the internal
temperature.

• The baking process is complete when the center of the product has reached
gelatinization temperature (87ºC– 90ºC). Further baking beyond this point will only
dry the product and reduce shelf life.

• A fine skewer may be inserted into the cake which should come out clean if cake is
baked.

• Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped
as soon as possible.

Oven settings for sponges

• Sponge cake and genoise sponge are of a lighter density than cake. Sponge will
cook quicker so oven settings can be 180ºC – 200ºC.

• Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In order to keep
pliability in the product so it can be rolled it can be cooked at a higher temperature.
• Gelatinization and coagulation will happen quicker and there is less drying out of the
product. After cooling it can be molded or rolled easier.
• Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.

Oven conditions may relate to:

• Colour
• Shape
• Crust structure
• Temperature

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 • Rack position
• Cooking times
• Moisture

ACTIVITY PROPER

ACTIVITY 1: FILL ME IN
Directions: Fill in the blanks with the correct answer. Write your answer on your test
notebook/paper.

1. The __________________ is complete when the centre of the product has reached
gelatinisation temperature (87ºC– 90ºC).
2. A fine skewer may be inserted into the cake which should come out _______ if cake
is baked.
3. Do not remove cakes from tins until cold to avoid damage. _______ cakes to be
wrapped as soon as possible.
4. __________ browning takes place above approximately 105°C (220°F) and requires
the presence of a reducing sugar (glucose, maltose, or lactose) together with an
amino acid, the type of which determines color and flavor.
5. __________ need to be followed and each recipe should state the yield from each
production run, defining weights and number of units.

ACTIVITY 2: ARRANGE ME
Directions: Unscramble the letters to get the correct word. Use the hint for each scrambled
word. Write your answer on your test notebook/paper.

_______________ 1. GAKINB - simultaneous heat and mass transfer.

_______________ 2. SEREWK – used to insert to check the doneness of the cake
_______________ 3. ACURATTO - gas valve
_______________ 4. RYDING - reduction of dough/batter moisture
_______________ 5. APAPECRANE - form and shape

ANSWER KEY

Activity 1: FILL ME IN Activity 2:ARRANGE ME

1. baking process 1. BAKING
2. clean 2. SKEWER
3. Cold 3. ACTUATOR
4. Maillard 4. DRYING
5. Recipes 5. APPEARANCE
6. heat transfer mechanisms
7. energy sources
8. Starch gelatinization
9. premature
10. 180ºC – 200ºC

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References:

Bread and Pastry Production NCII –

Tourism_CBLM_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes, Edition 2012
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

Manley, D. “Biscuit Baking.” Manley’s Technology of Biscuits, Crackers and Cookies, 4th
ed., Woodhead Publishing Limited, 2011, pp. 477–500.

Davidson, I. “Baking Process.” Biscuit Baking Technology: Processing and Engineering

Manual, 2nd ed., Elsevier Inc. , 2016, pp. 35–48.

Tucker, G. “Process Optimization and Control.” Bakery Products Science and Technology,
2nd ed., John Wiley & Sons, Ltd, 2014, p. 386.

Dunn, W.C. “Introduction and Review.” Fundamentals of Industrial Instrumentation and

Process Control, The McGraw-Hill Companies, Inc., 2005, pp. 1–5.

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SUMMATIVE EVALUATION

Name: _________________________________ Date: ___________

Grade & Section: _________________________ Score: __________

I. MULTIPLE CHOICE
Directions: Read each statement carefully. Choose the letter of the correct answer. Write
your answer on your test notebook/paper.

1. What is the temperature for baking cakes or sponges for gateaux and torte?
a. 100⁰C -150⁰C b. 150⁰C -200⁰C c. 200⁰C -250⁰C d. 250⁰C -300⁰C
2. What oven temperature kills the yeast cell?
a. 50°C –60°C b. 150⁰C -200⁰C c. 200⁰C -250⁰C d. 250⁰C -300⁰C
3. This is one of the key baking parameters. It can be measured, modified, and controlled in
order to influence process conditions directly, thereby affecting a product’s final
characteristics.
a. Oven rack b. Oven brand c. Oven timer d. Oven temperature
4. Which are the characteristics of a crumb grain?
a. median cell area, cell density and cell‐to‐total area
b. mean cell area, cell density and cell‐to‐total land
c. mean cell area, cell density and cell‐to‐total area
d. none of these
5. What causes oven temperature?
a. physical temperature and chemical reactions
b. physical reactions and chemical transitions
c. physical transitions and chemical reactions
d. all of the above
6. In baking sponges and cakes, what does Appearance means?
a. different form and same shape c. different form and shape
b. same form and shape d. none of these
7. In baking sponges and cakes, what does ‘solid’ heat means?
a. bring to temperature and stabilize by holding at this temperature for 5 – 9 minutes
before placing cakes in oven
b. bring to temperature and stabilize by holding at this temperature for 10 – 14 minutes
before placing cakes in oven
c. bring to temperature and stabilize by holding at this temperature for 15 – 20 minutes
before placing cakes in oven
d. none of these
8. Which of the following is used to check the temperature of the baked product?
a. Odometer b. Richter scale c. Spygnomometer d. Thermometer
9. What is the other term for temperature sensor?
a. thermocouple probe c. thermocouple shirt
b. thermosingle probe d. thermocouple ring
10. What temperature sponge sheets can be baked?
a. at 120ºC – 140ºC b. at 150ºC – 170ºC c. at 180ºC – 210ºC d. at 220ºC – 230ºC

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II. FILL ME IN
Directions: Fill in the blanks with the correct answer. Write your answer on your test
notebook/paper.

1. Under the action of the ________________________, high temperatures develop

inside the baking chamber (200–300°C) (390–570°F), and water molecules at the
dough surface absorb latent heat and start to evaporate.
2. Controlling the heat input from the ______________ is then vital for maintaining the
set baking temperatures.
3. __________________ starts at 55–65°C (130–150°F) as granules become fully
swollen with local free water.
4. To prevent ________________ colouring of cake surfaces, they may be covered
with sheets of clean paper or a baking tray may be placed on top of the cakes for
approximately 50% of the baking time.
5. Sponge cake and genoise sponge are of a lighter density than cake. Sponge will
cook quicker so oven settings can be ________________.

III. ESSAY (5 points each)

Directions: Answer each question briefly and directly. Your answer will be scored using the
rubrics below. Write your answer on your test notebook/paper.

Q1: How heat is transferred from the oven to the baked goods?
A1: ______________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Q2: Explain the Oven Temperature Control System

A2: ______________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
SCORING RUBRICS

Points Criteria
5 Explanation is brief and direct to the point. Easy to understand
4 Explanation is brief and direct to the point. Quite easy to understand
3 Explanation is brief but not direct to the point. Quite easy to understand
2 Explanation is brief but not direct to the point. Hard to understand
1 Explanation does not convey idea about the topic
QUARTER 3, MODULE 1C, WEEK 3