Baking

• Baking is the process of producing breads, pastries, and other bakery goods by cooking with hot, dry air in an oven
• Accuracy and precision in measurements, ingredients, and methods are crucial in baking
• Complex physical and chemical reactions occur during kneading and mixing of dough in baking
• Gluten development is a key concern in baking as it gives breads their structure and texture
• Factors that control gluten development in baking:

  1. Selecting the right kind of flour - wheat flours can be classified based on protein content

  • Strong flour: high protein content from hard wheat varieties
  • Weak flour: low protein content from soft wheat varieties

  2. Using shortening to cut gluten strands and tenderize bakery products

  3. Adding liquid to jumpstart gluten development and affect the texture of the baked product

  4. Mixing or kneading to help gluten development
• Processes during baking:

  • Starches in the dough absorb moisture and gelatinize
  • Water evaporates
  • Gases escape the baking dough
  • Crust forms and browns through caramelization or Maillard reaction
• To slow down staling:

  • Wrap breads in plastic or cling wrap
  • Frost cakes
  • Use fats and sugars as preservatives
  • Freeze breads before they become stale