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Soft Peak Whites will stand in peaks but are so soft the tips will
bend over.
Drop Batter 1 Part 2 Parts Breaks into drop when poured Muffins fritters
Rolled Biscuits , Yeast
Soft Dough 1 Part 3 Parts Sticky to touch
Rolls
Stiff Dough 1 Part 4 Parts Firm to touch Pie Crust, Rolled cookies
MIXING AND GLUTEN DEVELOPMENT
GLUTEN
CONTROLLING GLUTTEN
• French Bread –firm and chewy-requires much gluten
• Cakes-tender-very little gluten development
CONTROLLING GLUTTEN
Selection of Flour
a. Wheat flours can be strong flour or weak flour depending on the protein
content.
Strong flour is from hard wheat and has high protein content.
Breads
Weak flour is from soft wheat and has low protein content. Cakes
b. Shortenings are made from animal fats and /or vegetable oils that are
solidified through hydrogenation.
Liquid
a. Gluten proteins must absorb water before they can be developed, the
amount of water in a formula can affect toughness or tenderness.
Mixing Method
3. Gelatinization of Starches
a. Starches absorb moisture, expand and become firmer.
b. This contributes to structure.
c. Gelatinization of starches begins at about 140 ˚F (60 ˚C).
The Baking Process
The Stages in Baking Process
4. Coagulation of Proteins
a. Gluten and egg proteins coagulate or solidify when it reach enough
high temperature.
b. This process gives most of the structure to baked goods.
c. Coagulation begins when the temperature of the dough reaches 165
˚F (74 ˚C)
d. Correct baking temperature is important.
TEMPERATURE:
• If its too slow, protein does not coagulate – product may collapse
soon enough.
The Baking Process
The Stages in Baking Process
6. Meeting of Shortenings
a. Different shortenings melt and release trapped gases at different
temperature so the proper shortening should be selected for each
product.
2. Staled baked goods have lost its fresh-baked aroma and are firmer,
dryer, and more crumbly than fresh products.
3. Begins almost as soon as the bakers baked items are taken from the
oven.
3. Freezing