What is the process of baking?

In general, there are three major stages in the baking process: expansion of the dough, drying of the surface, and crust browning. These can be subdivided into the following stages (in the order of temperature increase): 2,3,4. Formation and expansion of gases (oven spring).

What are the 7 steps in the baking process?

The stages in the baking process take place as follows.

  1. Formation and expansion of gases. …
  2. Trapping of the gases in air cells. …
  3. Coagulation of proteins. …
  4. Gelatinization of starches. …
  5. Evaporation of some of the water. …
  6. Melting of shortenings. …
  7. Crust formation and browning.

What are the 9 steps in the baking process?

Scaling, Mixing, Fermenting, Punching down, Portioning, Rounding, Make-up, Proofing, Baking, Cooling (terms WITH also apply to quick breads). The terms that do not apply to quick breads are required because of the use of yeast and the development of gluten.

What are the 10 stages of baking?

Terms in this set (10)

  • Fats melt. Fat droplets spreads through product, moistens and tenderizes product by coating starch.
  • Gases form. …
  • Gases are trapped. …
  • Microorganisms form. …
  • Starches gelatinize. …
  • Proteins coagulate. …
  • Water evaporates. …
  • Sugars carmelize.
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What are the 12 steps of bread baking?

SCS 019| Twelve Steps of Bread Baking

  1. Scaling Ingredients.
  2. Mixing and Kneading.
  3. Primary or “Bulk” Fermentation.
  4. Punching or “Degasing”
  5. Dividing.
  6. Rounding or “Pre-forming”
  7. Benching or “Resting”
  8. Final Forming / Panning.

What are the 11 steps of the straight dough method?

Steps involved in the straight dough method:

  1. Step 1: Mixing the Dough. Bread dough can be mixed by hand or in a machine. …
  2. Step 2: Kneading the dough by hand. …
  3. Step 3: First rise. …
  4. Step 4: Shaping the dough and the final rise. …
  5. Step 5: Testing. …
  6. Step 6: Baking.

What are the 14 bread production stages?

The 14 Steps of Bread Making

  • Refreshing the sourdough starter or creating a pre-ferment. This first step is optional: if making a quick, yeasted bread, most of the time, you will begin from step 2. …
  • Mise en Place. …
  • Mixing. …
  • Autolyse. …
  • Working the Dough. …
  • Bulk Fermentation. …
  • Stretch and Fold. …
  • Dividing and Preshaping.

What are the 10 basic steps in making yeast breads?

Terms in this set (14)

  1. Scaling ingredients. …
  2. Mixing: Kneading the dough. …
  3. Straight dough method (direct) …
  4. Pre-fermentation method (indirect) …
  5. Bulk fermentation. …
  6. Punching down (Folding) …
  7. Portioning (Scaling) …
  8. Rounding: Preshaping and Bench rest.

What are the types of dough process?

Three Basic Methods For Mixing Dough:

  • Straight Dough Method. The straight dough mixing method is the simplest mixing method of all. …
  • Modified Straight Dough Method or Modified Mixing. The modified mixing method is basically for rich sweet dough. …
  • Sponge Method.
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What is the kneading process?

In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. … In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly.

What are the 3 types of yeast?

There are three main types of commercially produced baker’s yeast: active dry, instant, and fresh. All of them will work to leaven doughs in any given yeasted baking recipe, but each has slightly different properties, and, for the more discerning palate, varying flavors.