Baking and Cooking Methods

It is essential to gain an understanding of the Baking and Cooking Methods in the Bakeshop and the mediums used in the bakeshop. The following are examples of the heating methods, the heating medium, and the bakeshop products produced.

Dry-Heat Cooking Methods

Moist-Heat Cooking

The Baking Process

During the baking process, the dough or batter transforms from a wet unbaked batter or dough to a desirable baked interior and exterior product. The changes in the dough or batter as it bakes are the same in all baked products. The following seven stages consist of the baking process.

1. Melting of Fats- solid fats mixed into the dough or batter trap air, water and leavening gases. When the fats melt, the gases are released and the water turns to steam, contributing to leavening.
2. Formation and Expansion of Gases- as the gases are produced; they expand and become trapped in an elastic web formed by the proteins in the dough.
3. Yeast and other Microorganism Die- when the dough or batter internal temperature reaches 140F the yeast and other organisms die. The fermentation stops, and no additional release of carbon dioxide gas.
4. Coagulation of Proteins- this process begins in the dough at about 140F-165F. Gluten and egg proteins are the proteins responsible for the structure of most baked products. Most proteins completely coagulated at 185F.
5. Gelatinization of Starches- the softness of the crumb of baked goods is due to the starch. The starch in the dough or batter absorbs moisture. During baking, the water is then absorbed into the granules, which swell in size. This process, called gelatinization, begins when the interior reaches 105F and continues until 200F.
6. Escape of Water Vapor and Other Gases-this takes place throughout the baking process. As the dough or batter lose moisture, crust formation begins. As moisture is lost from the surface and the surface becomes harder.
7. Crust Formation and Browning-a crust is formed as water evaporates from the surface. Browning begins before the interior of the baked good is complete, and continues throughout the baking time. As the moisture releases, the surface dries out, the sugar and protein begin to caramelize (Maillard reaction) in the high heat, adding flavor to the baked product.

Cooling

The moisture continues to escape from the baked good when removed from the oven. If the batter/dough structure is completely set, the product may shrink slightly but holds its shape. If the batter/ dough is under-baked, the product structure may collapse.

Final Thoughts

As you progress through the topics covered in this text you will learn more on how each ingredient in the Bakeshop has a unique function, why they are mixed in a specific order, and the importance of how they are combined. With an excellent understanding of the mixing methods and how each ingredient contributes to the recipe you can then begin your creative journey. Take time to read the glossary and learn more terms not covered to this point.