The Baking Process

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The changes undergone by a dough or batter as it bakes are basically the same for all baked products, from breads to cookies and cakes. You should know what these changes are so you can learn how to control them.
The stages in the baking process take place as follows. Be aware that many of these steps occur at the same time, not one after the other. For example, escape of water vapor and other gases begins almost at once, but it is more rapid later in the baking process.

  1. Melting of fats.

    Different fats melt—and release trapped gases—at different temperatures, so the proper shortening should be selected for each product. Most fats used in baking melt between 90° and 130°F (32° and 55°C).

    As the fats melt, they surround the air cells and make the product more tender.

  2. Formation and expansion of gases.

    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. Yeast and baking powder form gases rapidly when first placed in the oven. Steam is also formed as the moisture of the dough is heated.

    As the product rises, the cell walls become thinner as they are stretched by the expanding gases. This tenderizes the product.

    Leavening and leavening agents are discussed in more detail beginning.

  3. Killing of yeast and other microorganisms.

    In addition to yeast, doughs may contain other microorganisms, including bacteria and molds. Most of these, including yeast, die when the item reaches about 140°F (60°C). When yeast dies, fermentation stops and no more gas is released.

  4. Coagulation of proteins.

    Like all proteins, gluten and egg proteins coagulate or solidify when they reach high enough temperatures. This is the process that gives structure to baked goods.

    Correct baking temperature is important. If the temperature is too high, coagulation will start too soon, before the expansion of gases has reached its peak. The product will have poor volume or a split crust. If the temperature is too low, the proteins will not coagulate soon enough, and the product may collapse.

  5. Gelatinization of starches.

    The starches absorb moisture, expand, and become firmer.

  6. Escape of water and other gases.

    This takes place throughout the baking process, but it is fastest during the later stages of baking. Water evaporation decreases the weight of the product and also enables crust formation.

  7. Crust formation and browning.

    Browning occurs when sugars caramelize and starches and proteins undergo Maillard browning. This contributes to flavor. Milk, sugar, and egg increase browning.

    A crust is formed as water evaporates from the surface and leaves it dry.