1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Baking Principles 5

2. Mixing and Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Three phases of the Basic Mixing Process 1. Blending the ingredients. 2. Forming the dough. 3. Developing the dough. Basic Baking Principles

3. Processes That Occur During Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 1. Air cell formation 2. Hydration: the process of absorbing water 3. Gluten development Basic Baking Principles

4. Controlling Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten. Basic Baking Principles

5. Methods for Adjusting Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Gluten development can be controlled through: Selection of flours. Fat and other tenderizers. Any fat used in baking is called a shortening because it shortens the gluten strands. Water. Basic Baking Principles

6. Methods for Adjusting Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Gluten development can be controlled through: Mixing Methods Proteins are hydrated. Air is mixed in the dough. Gluten strands are developed by mixing. Leavening Expansion of air cells stretches the gluten and strengthens it. Leavening also tenderizes the product by making cell walls thinner. Temperature Gluten develops more at a warm room temperature than at a cold temperature. Basic Baking Principles

7. Methods for Adjusting Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Other Ingredients and Additives Salt: strengthens glutens and controls yeast growth. Bran: inhibits gluten development because it prevents some of the gluten from sticking together. Dough conditioners. Milk: contains and enzyme that interferes with gluten development. Basic Baking Principles

8. The Baking Process Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 1. Melting of fats 2. Formation and expansion of gases 3. Killing of yeast and microorganisms 4. Coagulation of proteins 5. Gelatinization of starches 6. Escape of water vapor and other gases 7. Crust formation and browning Basic Baking Principles

9. The Baking Process (continued) Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 8. Cooling: starches continue to gelatinize and molecule bond with each other and become more solid as the product cools. This process is called starch retrogradation and causes staling. 9. Staling: the change in texture and aroma of baked goods due to a change of structure and a loss of moisture. Basic Baking Principles