1. The Baking Process

2. The baking process consists of 7 steps
5. Evaporation of Some of the Water
6. Melting of Shortenings
7. Crust Formation and Browning
Formation and Expansion of Gases
Trapping of gases in Air Cells
Gelatinization of Starches
Coagulation of Proteins

3. Formation and Expansion of Gases
Primarily Carbon Dioxide
Formed by
Yeast
Baking Soda
Baking Powder
Steam is also formed by evaporating moisture

4. Trapping of gases in Air Cells
Stretched gluten proteins for a matrix of air cells which trap gases produced by leavening agents
Poorly leavened breads are often heavy due to lack of trapped air

5. Gelatinization of Starches
Contributes to overall structure of bread as starches firm during cooking
Gelatinization begins at approximately F

6. Coagulation of Proteins
Contributes to overall structure of bread as proteins coagulate during cooking
Protein coagulation begins at approximately 165F
Oven temperature is critical to proper protein coagulation

7. Evaporation of Some of the Water
Weight allowances must be made for water loss during baking
Ex. For a 1# loaf of baked bread the Baker must scale approximatey 18 oz of dough

8. Melting of Shortenings
Different shortenings melt and release trapped gases as different temperatures therefore proper shortening should be used for each baked product.

9. Crust Formation and Browning
Crust is formed when water evaporates from the exterior of the dough
Caramelization is responsible for browning effect of bread
Milk sugar and eggs increase browning

10. Reference
Gisslen, Wayne “ Profession Baking 2nd edition “ (1994) John Wiley and Sons, New York New York.