The Baking Process

Front 1

Mise En Place

Back 1

everything in its place

Front 2

steps to mise en place

Back 2

everything is put in place before beginning

make formula modification and do any necessary math

determine if any procedural changes need to be made

gather and prepare necessary equipment

measure and prepare ingredients

Front 3

3 basic steps to mixing process

Back 3

1) blending the ingredients

2) forming the dough

3) developing the dough

Front 4

what are air cell walls made up of

Back 4

gluten and egg albumin proteins

Front 5

when do aircells form

Back 5

dureing mixing

Front 6

air cell

Back 6

tiny bubble of air created by creaming or foaming tha assist in leavening a dough or batter

Front 7

crumb

Back 7

the interior of a baked item, distinct from the crust

Front 8

what affects the size of air cells

Back 8

the longer the mixing process the smaller the air cells get meaning the length of the final mixing time determines the final texture of the product

Front 9

how does leavening happen?

Back 9

leavening gases get trapped inside air cells during mixing and expand during baking to create the crumb. The more leavening gases you have the larger your air cells get during the baking process

Front 10

hydration

Back 10

the process of absorbing water

Front 11

oxidation

Back 11

the process that occurs when oxygen from the air reacts with proteins and other components of flour during mixing

Front 12

gluten

Back 12

glutenin and fliadin that have been hydrated and agitated

Front 13

how do fats tenderize baked cookds

Back 13

they coat gluten strands which keep them from sticking together

Front 14

how does sugar work as a tenderizer/shortener

Back 14

it absorbs water that would otherwise be absorbed by gluten proteins

Front 15

the amount of _____ in a formula controls the amount of gluten that can develop

Back 15

water

Front 16

how much water do glutenin and fliadin absorb?

Back 16

twice there wight

Front 17

less water= __________ Product

Back 17

shorter

Front 18

too much water does what to gluten

Back 18

weak gluten

Front 19

how does hard water effect gluten

Back 19

creates a fluten network tha is too strong

Front 20

how does soft water effect gluten

Back 20

creates weakend gluten and makes dough sticky and slack

Front 21

what is the best ph for gluten

Back 21

5-6

Front 22

Does oxidation during mixing strengthen or weaken gluten proteins

Back 22

strengthens

Front 23

does bleaching through oxidation destron flavor

Back 23

yes

Front 24

Salt has what effect on oxidation?

Back 24

inhitbits it

Front 25

3 processes that take place during mixing

Back 25

proteins hydrate and gluten starts to form

air is mixed into dough for leavening and further gluten development

gluten strands align and form a elastic network

Front 26

what happens when dough matures

Back 26

mixing causes gluten to reach an ideal state of development

Front 27

too little mixing does produces what kind of dough

Back 27

sticky, slack dough

Front 28

too much mixing does what to dough

Back 28

broken gluten stands/tough dough

Front 29

dough relaxation

Back 29

a period of rest which allows the gluten strands to adjust to their new length and shape and they become less tight

Front 30

ideal temp for gluten development

Back 30

70-80

Front 31

what happens when there is too much leavening?

Back 31

extends gluten stands and leads to dense crumb

Front 32

Salt does what to gluten and yeast

Back 32

salt strengthens gluten but inhibits yeast

Front 33

when should you add salt

Back 33

Salt should be added later in the mixing process to combat the problem of salt inhibiting yeast

Front 34

what does bran do to gluten

Back 34

bran breaks up gluten strands and weakens the gluten network as do other ingredients we add to dough and batters

Front 35

why would you need to heat milk to 180f?

Back 35

to counter enzymes that inhibit gluten development

Front 36

what are the main gases reponsible for leavening of baked goods

Back 36

carbon dioxide, air and steam

Front 37

how do gases cause a product to rise

Back 37

they stretch the cell walls formed by proteins and cause the product to rise.

Front 38

steps to the baking process

Back 38

1) mise En Place

2) Mixing

3) Baking/Cooking

4) Cooling

5) Storing

Front 39

What happens to starch in water

Back 39

water molecules attach to the surface of starch granuals forming a bubble around the starch.

Front 40

7 stages of the baking process

Back 40

1) fat melts

2) formation and expansion of gases

3) Yeast and other microorganisms die

4) Proteins coagulate

5) starches gelatinize

6)water vapor and other gases escape

7) crust formation and browning

Front 41

What happens when Fat melts during the baking process

Back 41

gases are released and the water turns to steam which helps leaven products

Front 42

do all fats melt at the same point in the baking process

Back 42

no different melting point result in different times for this process.

Front 43

what happens if fats melt to early in the baking process

Back 43

the gases escape before the crumb sets

Front 44

what happens if fats melt too late in the baking process

Back 44

the crumb is set and cant expand any further

Front 45

what part do fats play in leavening

Back 45

solid fats trap air and water and some leavening gases

Front 46

What is the first step in the baking process

Back 46

fats melt

Front 47

what is the second step in the baking process

Back 47

Formation and expansion of gases

Front 48

when do yeast and baking powder gases produce rabidly

Back 48

at the beginning of the baking process

Front 49

what is the third step in the baking process

Back 49

yeast and other microorganisms die

Front 50

at what temp do yeast and other microorganisms die

Back 50

140f

Front 51

what happens when dough reaches 140F?

Back 51

Fermentation stops when yeast dies so all leavening from yeast will occure before internal temp of the dough reaches 140F

Front 52

what is the 4th step in the baking process

Back 52

Proteins coagulate

Front 53

what creates the membrane surrounding air cells

Back 53

gluten and egg albumin proteins

Front 54

at what temp do proteins surrounding air cells begin to coagulate?

Back 54

140-160F

Front 55

at what temp do proteins fully coagulate around air cells

Back 55

185F

Front 56

can anything effect the coagulation temperature of proteins

Back 56

yes sugars and fats

Front 57

what happens as proteins coagulate and set in the baking process

Back 57

they trap leavening gases

Front 58

are proper baking temps important to protein coagulation

Back 58

yes proper baking temps are essential for the proper protein coagulation to occur

Front 59

What is the 5th step in the baking process

Back 59

Starches gelatinize

Front 60

starch provides what to baked goods

Back 60

bulk and structure

Front 61

what do starch granules do during mixing

Back 61

starch granules attract and are surrounded bu water molecules

Front 62

what happens to starch when the water it has absorbed is heated

Back 62

granules swell greatly, some break open and release starch molecules

Front 63

what is gelatinization

Back 63

when water bonds with starch molecules during the baking process

Front 64

at what temperature does gelatinization begin and end

Back 64

starts at 105F

ends at 200F

Front 65

How does the amount of water effect gelatinization in baked goods

Back 65

H2O content determines the amount of gelatinization that will occur

Front 66

what is the 6th step in the baking process

Back 66

water vapor and other gases escape

Front 67

what happens to water during the baking process

Back 67

it turns to steam

Front 68

what happens if water turns to steam before proteins coagulate

Back 68

contributes to leavening

Front 69

what happens if water turns to steam after proteins coagulate

Back 69

excess gases escape through the surface of the product

Front 70

how does loss of moisture at the surface effect the product

Back 70

creates crust

Front 71

how can you control crust formation

Back 71

by adding moisture in the baking process

Front 72

what in the baking process contributes to a lower temp after the product is finished baking

Back 72

loss of moisture during baking process

Front 73

what is the 7th step in the baking process

Back 73

crust formation and browning

Front 74

crust forms due to what

Back 74

loss of moisture at the surface

Front 75

browning of crust happens at what temp

Back 75

300F

Front 76

when does browning start

Back 76

before baking is finished

Front 77

Carmelization

Back 77

the browning of sugars caused by heat

Front 78

Maillard Reaction

Back 78

a chemical reaction that causes the browning of proteins and sugars together when subjected to heat

Front 79

what is the first thing that happens as a product cools

Back 79

gases escape and contract

Front 80

why do products shrink or break during cooling

Back 80

gases still inside the product contract

Front 81

what is the second thing that happens during the cooling process

Back 81

moisture equalizes

Front 82

what may happen to a crisp crust as the product cools

Back 82

it may become soft due to the moisture from the crumb equalizing

Front 83

when in cooling do proteins solidify and starches gelatinize?

Back 83

after moisture equalizes

Front 84

fats resolidify when in the cooling process

Back 84

after starches gelitinize and proteins solidify

Front 85

what fats will remain liquid at room temp

Back 85

unsaturated

Front 86

staling-

Back 86

the change in texture and aroma of baked goods due to a change of structure and a loss of moisture by starch granules

Front 87

starch retrogradation

Back 87

a chemical change of starch molecules that is responsible for staling; starch molecules bond with each other and become more solid

Front 88

when does starch retrogradation begin?

Back 88

as soon as the product starts to cool

Front 89

can you prevent starch retrogradation?

Back 89

no, it is a chemical reaction that will occur no matter what.

Front 90

will keeping baked goods in the refridgerator prevent staling

Back 90

no it will speed it up.

Front 91

can you prevent staling

Back 91

no but you can slow it by freezing the product

Front 92

chemical staling occurs when

Back 92

product is exposed to air

Front 93

can you counter-act chemical staling?

Back 93

yes by re-heating a product right before surving

Front 94

when should a re-heated product be served

Back 94

immediatly

Front 95

why do products lose crispness?

Back 95

absorption of moisture

Front 96

3 ways to prevent or revers staling

Back 96

1) protect product from air

2) add moisture retainers to formula

3) freezing

Front 97

what moisture retainers can be added to product to prevent staling

Back 97

fats and sugars