tailieunhanh - Lecture Professional baking (6/E): Chapter 5 - Gisslen

Learning objectives of this chapter include: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Baking Principles 5 Mixing and Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Three phases of the Basic Mixing Process Blending the ingredients. Forming the dough. Developing the dough. Basic Baking Principles Processes That Occur During Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Air cell formation Hydration: the process of absorbing water Gluten development Basic Baking Principles Controlling Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten. Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten. Basic Baking Principles Methods for Adjusting Gluten . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Baking Principles 5 Mixing and Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Three phases of the Basic Mixing Process Blending the ingredients. Forming the dough. Developing the dough. Basic Baking Principles Processes That Occur During Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Air cell formation Hydration: the process of absorbing water Gluten development Basic Baking Principles Controlling Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten. Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten. Basic Baking Principles Methods for Adjusting Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Gluten development can be controlled through: Selection of flours. Fat and other tenderizers. Any fat used in baking is called a shortening because it shortens the gluten strands. Water. Basic Baking Principles Methods for Adjusting Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Gluten development can be controlled through: Mixing Methods Proteins are hydrated. Air is mixed in the dough. Gluten strands are developed by mixing. Leavening Expansion of air cells stretches the gluten and strengthens it. Leavening also tenderizes the product by making cell walls thinner. Temperature Gluten develops more at a warm room temperature than at a cold temperature. Basic Baking Principles Methods for Adjusting Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 5 Other Ingredients and Additives Salt: strengthens glutens and controls yeast growth. .