Baking Science and Technology

Presenting To: Dr Shabir Ahmad

Presenting By: Umm e Habiba
Sobia Akbar
 Content

Baking Process & Types of Ovens

• Fat melt, Gases form & expand • Direct Gas fired oven
• Microorganisms die, Sugar dissolves • Radiating cyclotherm oven
• Egg and gluten protein coagulate • Indirect convection oven
• Starches gelatinize, Gases evaporate • Direct convection oven
• Caramilization & millard browning occur on • Hybrid oven
crust
• Impingement oven
• Enzymes are inactivated
• Thermal oil oven
• Changes occur to nutrients, Pectin breaks down
 Baking Process

• Baking is a method of cooking that uses dry heat in an enclosed space.

• Typically done in an oven, baking occurs when heat makes contact with
dough or batter and causes the starches in the dish to change form.
• This results in the development of a firm, browned surface due to the
Maillard reaction, and a soft inside as a result of moisture getting trapped
within the baked good.
• An enclosed space is necessary for baking in order to uniformly distribute
heat, resulting in evenly cooked baked goods.
 Baking

• During baking: – Heat is slowly conducted from the outside in. – Heat
transforms batter/dough from a foam that traps air bubbles to a porous
sponge.
• Term sponge is used whether product has a springy, spongy texture
• Crumb, or grain, of baked goods consists of air cells surrounded by porous
cell walls.
 Baking involves at least eleven events

• Events occur concurrently and influence each other.

• Many would never occur at room temperature; heat is required.
• Several have no upper limit; they continue for as long as baked good is in
oven.
• Examples: protein coagulation, starch gelatinization, evaporation of gases.
 1. Fats Melt

• Most melt between 90º and 130ºF (30º–55ºC).

• Results in: Increased volume, or rise: trapped steam and air expand.
• The later fats melt, the more rise.
• Increased tenderness: melted fats coat structure builders.
• The sooner fats melt, often the more tenderness. Example: oil and pie pastry
dough.
• Thinned batters and doughs. Example: high-fat cookie dough and spread.
 2. Gases Form and Expand

• Starts at room temperature; continues until about 170ºF (75ºC).

• Three most important leavening gases: air, steam, carbon dioxide.
• Results in: Increased volume or rise: expanding gases push on cell walls.
Example: Oven spring
• Increased tenderness: expanding gases thin cells walls, making them easier
to bite.
 3. Microorganisms Die

• Microorganisms include: yeast, mold, bacteria, viruses.

• Most die at 135 –140ºF (55–60ºC).
• Depends on microorganism and amount of sugar or salt.
• Results in: Fermentation stopping.
• Safer food, since pathogenic bacteria are killed.
• Examples of pathogens: Salmonella bacteria, hepatitis virus.
 4. Sugar Dissolves

• Heat of oven dissolves sugar that did not dissolve during mixing.
• Results in: Moistening, tenderizing, browning, sweetening.
• That is, sugar now acts like sugar.
• Thinned batters and doughs.
• Dissolved sugar pulls water from driers.
• Other solutes that dissolve during baking include acid salts in baking powder
 5. Egg and Gluten Proteins Coagulate

• Starts at 140 –160ºF (60–70ºC).

• Egg proteins: Unfold (denature) and bond, forming a network of stretched-
out clusters of egg proteins.
• Heat dries out and stiffens the proteins.
• Results in formation of rigid structure that sets the final size and shape of
baked goods.
 6. Starches Gelatinize
• Starts at 120 –140ºF (50–60ºC).
• Starch granules, tightly-packed with starch molecules, swell and soften.
• Results in: Thickening of batter/dough.
• Formation of rigid structure that sets the final size and shape of baked goods.
• Besides heat, water is required.
• Bread dough vs. cookie dough
 7. Gases Evaporate

• Starts at about 160ºF (72ºC).

• Rigid cell walls rupture from pressure of expanding gases; gases escape.
• Results in: Formation of dry, hard (white) crust.
• Weight loss.
• Aroma loss.
8. Caramelization and Maillard Browning Occur
on Crust.

• Begins at 300ºF (150ºC) and above.

• Temperature of crust rises only after water evaporation slows.
• Caramelization: breakdown of sugars.
• Maillard browning: breakdown of sugars and proteins together.
• Results in: Brown color, Baked flavors.
 9. Enzymes are Inactivated

• By about 160 –180ºF (70–80ºC).

• Below this temperature, rising oven temperatures increase enzyme activity.
• Enzymes are: Proteins, Biological catalysts; they speed up chemical reactions.
• Denatured by heat.
• Example: amylase.
 10.Changes Occur to Nutrients

• Examples of nutrients: proteins, fats, carbohydrates, vitamins, minerals.

• Results in: Proteins and starches becoming more digestible.
• Destruction of certain vitamins (Vitamin C and thiamin).
 11.Pectin Breaks Down

• Pectin holds fruits together.

• Dissolves when heated.
• Results in softened fruit.
Types of Ovens
 Direct gas fired oven

• The direct gas fired oven is used for those products that require great
heating power.
• They can burn natural gas or LPG.
• in each zone, the heat at top and bottom can be independently set by
regulating the two combustion air fans which control the volume of gas fed
to the burners.
• Each zone is managed by a suitable automatic humidity extraction system.
 Example applications for direct gas-fired ovens

• Pizzas
• Flatbreads
• Pita bread
• Bread, Rolls, Bagels
• Biscuits, Cookies
• Crackers
Radiating -cyclotherm oven
• The indirect radiating oven – also known as a cyclotherm oven –transfers the
heat to the product by radiation.
• Each zone consists of a set of tubes at the top and at the bottom of the baking
conveyor, through which the hot air, that has been previously heated by a
burner, flows.
• At the end of each baking zone the hot gases are collected by a plenum and
return by a blowing fan to the burner, where they are heated up again to the
working temperature and sent back to the tube circuit.
• The heating system is therefore completely independent, and the products of
combustion in fact never come in contact with the dough being baked.
• Each zone is managed by a suitable automatic humidity extraction system.
 Indirect convection oven
• In the indirect convection oven the air is heated up by passing through a
dedicated heat exchanger: the dough under baking never comes in contact
with the products of combustion.
• This type of heating is suitable for baking more delicate products.
• Its baking chamber is constituted by a plenum duct positioned on the top
and bottom of the baking conveyor where hot air is gently blown out of
properly designed slats and comes in contact with the dough.
• The heat transfer is mainly by convection and it has a pronounced drying
effect on the dough.
• Each zone is managed by a suitable automatic humidity extraction system.
 Example applications for indirect convection
ovens

• Bread
• Rolls
• Cakes
• Confectionary
Direct convection oven

• In those cases where the fuel available is natural gas and the reduction of the
baking time is a necessity, the direct convection oven is the right choice.
• Its baking chamber is constituted by a plenum
duct positioned on the top and bottom of the baking conveyor where hot gases
are gently blown out of properly designed slats and come in contact with the
dough.
• The heat transfer is mainly by convection and it has a pronounced drying effect
on the dough.
• Each zone is managed by a suitable automatic humidity extraction system.
Hybrid oven

• An hybrid oven is divided into sections with different types of heating

systems; depending on the type of product and its baking requirement.
• Cracker and hard sweet biscuits are usually baked in a hybrid oven with a
direct gas fired section, followed by the direct convection system.
• A cyclotherm section followed by indirect convection is usually used when
rotary moulded and wire-cut products are to be baked.
 Impingement ovens

• Impingement ovens are indirect-fired baking solutions, which means that no

combustion products share the baking chamber with the food products.
• Like traditional ovens, impingement ovens surround products with radiant heat,
but they also use pressurized jets of hot air to penetrate the product.
• This design significantly shortens the cooking time by heating product from the
inside as well as from the outside.
• Impingement ovens are best for products that need to be cooked quickly but are
also relatively sturdy — fragile doughs and batters don’t stand up well to the
jets of hot air.
 Example applications for impingement ovens

• Pizzas, Calzones
• Flatbreads, Empanadas
• Bread, Breadsticks
• Cakes, Cookies
• Pastries, Muffins, Pies
• Macaroons
• Granola
 Thermal oil ovens

• Thermal oil ovens provide the gentle heat transfer necessary to create
artisan-style products at an industrial scale.
• These ovens are hugely popular in Europe and are gaining traction in the
United States because of their ability to handle high moisture doughs and
produce artisan-style crusts.
• Thermal oil ovens also have a high thermal capacity, providing precise
temperature control.
 Example applications for thermal oil ovens

• Freestanding products
• Artisan- and rustic-style products
• Bread, Rolls, Pies
• Pita bread, Bagels
• Pretzels, Pastries
 Reference

• https://www.masterclass.com/articles/baking-101-5-baking-techniques-plus-
how-to-build-a-perfectly-stocked-home-bakery
• Pdf: chapter 3 Overview of the baking process-how baking works
• https://www.naegele-inc.com/2020/06/25/features-and-types-of-industrial-
baking-ovens
• cat_ Ovens_rev13GEA_MEDIA_min.pdf