THE

BAKING
PROCESS
It is important to know what goes on
during the baking process to understand
how the process affects each baked
product and learn how to adjust the
formulation, mixing method, or other
related variables. In the eight stages of
the baking process outlined by the
author Wayne Gisslen in Professional
Baking and adapted in this book, the
cooling stage was added as it is an
important step that develops the final
texture of baked goods.
 What Is Baking Process?
The baking process describes
the changes happening to the
ingredients at each stage of the
process and is basically the
same in all baked products.
Formation and
expansion of gases
Gases from carbon dioxide, steam, and air are
responsible for making baked products rise. The
first release of the carbon dioxide happens when
the yeast, baking powder o: baking soda is
moistened during mixing.
The second maximum release occurs during the
baking process because the leavener reacts to the
heat. Aside from the chemical leavening on-
going, the liquid also expands and produces
steam. Likewise, the air bubbles formed during
mixing also expand in reaction to the heat.
 Formation and
expansion of gases
The initial rapid expansion of the gases and
the maximum formation of steam occurs in the
first crucial 5 minutes of baking. It is called
oven spring.
That is why the oven should be preheated to
the proper temperature so that when the
product is inside the oven, all the expected
reactions among the ingredients can occur at
its optimum rate.
Keep the process undisturbed and refrain
from opening the oven door for the duration
of the baking time.
Evaporation of
some moisture
Some of the moisture is absorbed by the starch to
gelatinize it. The remaining moisture that it does
not need has to evaporate. Otherwise, the mixture
is going to be raw and wet or soggy-this happens
to products that has already formed a crust during
exposure to high temperature but the starches
have not yet gelatinized and the proteins have not
yet coagulated. So the product is raw on the inside
yet appears to be burnt on the outside.
Likewise, the desired texture is also affected. For
example, a chiffon cake has to be fluffy, foamy,
and spongy. Butter cookies are meant to be
crunchy, some cookies are meant to be chewy. So
there is always a matter of formula balance that is
why proportions are given.
 Melting of
shortenings
As the structure is formed, the fat melts and releases
gases. The cake becomes tender and fine textured and
the butter cookies become crumbly. In pies, the pieces
of fat in the dough will now melt and then tenderize
the crust. It will also create a space in between the
layers of the crust which will make it flaky.
When a baked product acquires a soggy or oily bottom
crust (like a suwelas or sole of a shoe), it means that
the butter could not handle the liquid so the latter
settles at the bottom. This is the effect of improper
emulsification during the creaming process. To avoid
this the proportion of liquid should be correct. Some of
the liquid will be absorbed by the flour but some will
be handled by the butter.
Crust formation
The crust sets at this stage. When
crust formation occurs, the initial
stages in baking should have
already been completed-from the
gelatinization of starches and
coagulation of proteins to
evaporation of moisture.
Otherwise, if the crust forms and
other steps that should occur prior
to crust formation has not been
completed, a raw or underbaked
product inside will be produced.
Temperatures are given as a matter
of convention in baking.
Caramelization of
sugars
When sugar in the dough or batter liquefies and changes
its color to amber or light brown, it is called
caramelization. Caramelization of sugars causes the
browning in baked goods especially in cookies, some
cakes, and breads. The browning of all the sugars such
as sucrose, maltose, and fructose happens directly and
contributes to flavor development.
In addition to the caramelization of sugars (especially
sucrose), another source of browning is the Maillard
reaction in yeast-raised breads. Sucrose by itself cannot
produce a Maillard reaction since it is not a reducing
sugar. But the yeast in the dough breaks the sucrose into
glucose/dextrose and fructose (sugar alcohols) which are
reducing sugars. It reacts with the amino acids (proteins)
present in the formulation, giving the product an extra
capacity to brown and contribute to its flavor. Yeast-
fermented products, like bread, have a different color
and flavor than cakes because of the Maillard reaction.
Likewise, Maillard reaction occurs in a dry environment,
like the heat of an oven.
Cooling
The baked product continues to set its final
structure (amylose part of the starch) and flavor as
it cools down. The excess heat must dissipate so
that it will not cause any unwanted moisture
inside the product, which in excess may cause
molds to form. The baking process is never
complete without proper cooling.
Bread that comes out of the oven cannot be sliced
yet because it is still moist inside. But when
cooled properly, slicing is going to be easy. A
newly baked cookie may fall apart and crumble
because it has not yet set. But if the baker lets the
cookie cool for five to ten minutes, he/she can
already lift it from the pan and transfer to a
cooling rack.
The Staling Process
Staling is essentially the "firming of
the crumb" which affects the quality
of the product.
There are two basic factors in the
process of staling: the loss of moisture
or drying, and the chemical changes
that occur within the baked product
called starch retrogradation.
The starch retrogradation starts
during the cooling process. Much
beyond that, the product becomes
stale so that is why baked products
have a recommended shelf life.
In order to prevent staling, bakers should
observe the following:
1. Protect the product from air. The moment a product cools down, put it in a
closed container to avoid any unnecessary escape of moisture. Otherwise, a
dry product will be produced. In cold weather, the cooling process should be
faster because the very dry air will absorb the moisture of the product. For
example, after cookies cool down, put them in a container right away to keep
the moisture inside. Leaving the cookies outside of a container will make
them dry and no longer chewy. On the other hand, when it's moist and
humid, it could absorb moisture and turn moldy. So it is essential to learn
how to handle baked products properly to keep them chewy, moist, or
crunchy.
2. Add moisture retainers in the formula. To keep a baked product moist,
add moisture retainers called humectants, which includes corn syrup,
glucose, or honey.
3. Freeze the product. Dough and baked products can be frozen to extend
their shelf life and keep them from staling. Blast freeze the product then
deep freeze. One to two months is enough for breads. For cookies, freeze for
six months to a year. After thawing, bake the product right away.
4. Prevent molds from forming. Anti-mold agents may be added into the
formula. Some modern technology make use of modified atmospheric
packaging (MAP) to help extend the shelf life of baked products.
The END

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