Principles of baking process

Question 1

Beating

Answer 1

Vigorously agitating foods to incorporate air or develop gluten

Question 2

Blending

Answer 2

Mixing two or more ingredients until evenly distributed

Question 3

Creaming

Answer 3

Vigorously combining fat and sugar while incorporating air

Question 4

Cutting

Answer 4

Incorporating solid fat into dry ingredients only until lumps of the desired size remain

Question 5

Folding

Answer 5

Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream

Question 6

Kneading

Answer 6

Working a dough to develop gluten

Question 7

Sifting

Answer 7

Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate

Question 8

Stirring

Answer 8

Gently mixing ingredients by hand until evenly distributed and blended

Question 9

Whipping

Answer 9

Beating vigorously to incorporate air

Question 10

Beating(Equipment)

Answer 10

Spoon or electric mixer fitted with a padle.

Question 11

Blending(Equipment )

Answer 11

Spoon, rubber spatula, whisk or eletticnies
with a paddle

Question 12

Creaming(Equipment)

Answer 12

Electric mixer fitted with a paddle on medium Speed

Question 13

Cutting(Equipment

Answer 13

Pastry cutters, fingers or electric mixer fitted with a paddle

Question 14

Folding(equipment

Answer 14

Rubber spatula or balloon whisk

Question 15

Kneading(equipment

Answer 15

Hands or electric mixer fitted with a dough hot done by hand, the dough must be vigorously at repeatedly folded and turned in a rymthmic pattern

Question 16

Sifting(equipment

Answer 16

Rotary or drum sifter or mesh strainer

Question 17

Stirring(Equipment

Answer 17

Spoon, whisk or rubber spatula

Question 18

Whipping(equipment

Answer 18

Whisk or electric mixer fitted with a whip

Question 19

Batter

Answer 19

Pourable liquid that solidifies to tender light cake

Question 20

Dough

Answer 20

Soft elastic substance that becomes firm to bread

Question 21

starch retrogradation,

Answer 21

occurs as starch molecules becoming more dense and expelling moisture.

Question 22

Aerate

Answer 22

Introduction air to material

Question 23

Air

Answer 23

All products, especially those containing whipped eggs or creamed fat

Question 24

Steam

Answer 24

All products when liquids evaporate or fats melt

Question 25

Carbon dioxide

Answer 25

Products containing baking soda, baking powder, baking ammonia or yeast

Question 26

Step 1- Gases form

Answer 26

Final texture is determined by amount of Leaveaning or rise, Rise is caused by gases in the dough or batter, when heat is put on some gas gets expelled like steam, while others expand and leaven the product

Question 27

Step 2- Gases are trapped

Answer 27

Network of proteins(Gluten) trap gases in product. Without these the product will not rise

Question 28

Step 3- Starches gelantanize

Answer 28

When starch hits a temp of 140°, they absorb moisture up to 10 times their own weight, gives structure to product

Question 29

Step 4- Proteins Coagulate (firm)

Answer 29

160° gluten, dairy, and egg products conagualte(solidify)
Too high proteins solidify before gases fully rise , too low gases leave

Question 30

Step 5-Fats melt

Answer 30

Fat melts, steam releases, droplets disperse around product, droplets keep product moist and tenderized, helps gluten strands stay short

Question 31

Step 6- Water evaporation

Answer 31

Water evaporates (212 F) to steam, useful learner, creates crust on the outside

Question 32

Step 7- Sugars caramilze

Answer 32

Sugars heated above 320°, caramilze, cause flavor and darkens product, responsible for most flavor

Question 33

Step 8- carryover baking

Answer 33

(5-10 F)Leaving the product to bake while it being out the oven

Question 34

Step 9- Staling (Starch retrogradation)

Answer 34

is a change in a baked good’s texture and aroma caused by both mois saling in thanges in the structure of the starch granules, Stale proclucts have tore has and thrones and are frmer, drier and more crumbly than fresh goods.

Question 35

Step 9 part 2

Answer 35

Staling is not just a general loss of moisture into the atmosphere; it is also a change in the location and distribution of water molecules within the product

Question 36

Step 9 part 3

Answer 36

In breads. this moisture migrates from the interior to the drier crust, causing the crust to become tough and leathery. The flavor and texture of breads can be revived by reheating them to approximately 140°F (60°C), the temperature at which starch gelatinization occurs.

Question 37

Step 9 final part

Answer 37

The retrogradation process is temperature dependent. It occurs most rapidly at temperatures of approximately 40°F (4°C). Therefore, baked products should not be refrigerated unless they contain perishable components such as cream fill-ings. It is better to store products frozen or at room temperature, as long as food safety is not of concern.

Question 38

Part 9 Endgame

Answer 38

Products containing fats and sugars, which retain moisture, tend to stay fresh longer. Commercial bakeries usually add chemical emulsifiers, modified shortening or special sweeteners to retard staling, but these additives are not as practical for small-scale production.