{"id":170,"date":"2019-05-17T09:26:47","date_gmt":"2019-05-17T09:26:47","guid":{"rendered":"http:\/\/hsp06.epgpbooks.inflibnet.ac.in\/?post_type=chapter&p=170"},"modified":"2019-08-08T05:49:01","modified_gmt":"2019-08-08T05:49:01","slug":"baking-basics","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/hsp06\/chapter\/baking-basics\/","title":{"rendered":"Baking Basics"},"content":{"raw":"
\"epgp<\/a>\r\n<\/span><\/div>\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n
\r\n\r\n \r\n\r\n1. INTRODUCTION<\/strong>\r\n\r\n \r\n

Consumption of cereals has been an integral part of human civilization since time immemorial. Cereals cooked in different ways reflect progress of mankind. Baking, as it is known today, was introduced in India in 18th century and was confined to section of the society. However, nowadays because of awareness, baked products such as bread, cakes, biscuits etc are consumed in almost every household in India.<\/p>\r\n \r\n\r\n2.\u00a0 OBJECTIVES<\/strong>\r\n\r\n \r\n

1.\u00a0\u00a0\u00a0\u00a0 Describe the meaning of baking<\/p>\r\n

2.\u00a0\u00a0\u00a0\u00a0 Understand the changes happening during baking and<\/p>\r\n

3.\u00a0\u00a0\u00a0\u00a0 To learn preparation of different bakery products.<\/p>\r\n \r\n\r\n3.\u00a0 DEFINITION OF BAKING<\/strong>\r\n\r\n \r\n

The changes undergone by a dough or batter, as it bakes in the oven by hot air is called as baking process. Some of the examples of baked products are biscuits, cakes, puffs, bread, bun, soup sticks, cookies, macrons, pastries, pizza base etc<\/p>\r\n \r\n\r\n4. CHANGES TAKING PLACE DURING BAKING<\/strong>\r\n\r\n \r\n\r\na. Formation and expansion of gases<\/em><\/strong>\r\n\r\n \r\n

Some gases are already present in the dough, as in proofed bread dough and in sponge cake batters. As they are heated, the gases expand and leaven the product. Some gases are not formed until heat is applied. Fast acting baking powder form gases rapidly when first placed in the oven. Steam is also formed as the moisture in the dough is heated.<\/p>\r\n \r\n\r\nb. Trapping of gases in the air cell<\/em><\/strong>\r\n\r\n \r\n

Gases are formed and trapped in the network formed by the proteins in the dough. These proteins are primarily gluten and sometimes egg protein. Without gluten or egg protein, the gases would escape and product would not be leavened.<\/p>\r\n\r\n<\/div>\r\n

\r\n\r\n \r\n\r\nc. Coagulation of proteins<\/strong>\r\n\r\n \r\n

At the right temperature protein coagulate or solidify giving a structure to the baked products. Hence maintaining correct baking temperature is very important.<\/p>\r\n \r\n

d. Evaporation of water<\/strong><\/p>\r\n

Moisture in the dough evaporates during the baking process, when heat is applied.<\/p>\r\n \r\n\r\ne. Melting of shortening<\/strong>\r\n\r\n \r\n

Different shortening melts at different temperature in any of baked products. As they melt, they surround the flour cells and make product soft.<\/p>\r\n \r\n

f. Browning of surface and crust formation<\/strong><\/p>\r\n

Browning occurs when sugar caramelizes. Other than sugar milk, and egg also helps for browning reaction.<\/p>\r\n \r\n\r\n5. ROLE OF INGREDIENTS<\/strong>\r\n\r\n \r\n\r\nFlour<\/em><\/strong>\r\n