The Baking Process

The baking process

consists of 7 steps
1.

2.

3.

4.

Formation and
Expansion of Gases

5. Evaporation of Some
of the Water

Trapping of gases in
Air Cells

6. Melting of Shortenings

Gelatinization of
Starches
Coagulation of
Proteins

7. Crust Formation and

Browning

Formation and Expansion

of Gases

Primarily Carbon Dioxide

Formed by

Yeast
Baking Soda
Baking Powder

Steam is also formed by

evaporating moisture

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

Gelatinization of Starches

Contributes to overall structure of

bread as starches firm during
cooking

Gelatinization begins at
approximately 150 F

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

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

Melting of Shortenings

Different shortenings melt and

release trapped gases as different
temperatures therefore proper
shortening should be used for each
baked product.

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

Reference

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