Baking, also known as baking and baking, refers to the drying and hardening of materials using dry heat under the ignition point of the material. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as starch gelatinization and protein denaturation, bread and cakes can achieve the purpose of ripening. It can also change the taste of food.
Changes in volume and weight of bread during baking
The reasons for the increase in volume are as follows:
Expansion gas source: carbon dioxide, water, alcohol, acid, aldehyde heat expansion;
Starch gelatinized and expanded;
After denaturation, the protein becomes rigid and maintains its expanded volume structure.
Weight change after baking:
Generally, the weight will be lost by 10-12% after baking. The main materials and proportion of losses are as follows:
The water content was 95%, ethanol 1.5%, carbon dioxide 3.3%, volatile acid 0.3%, acetaldehyde 0.08%. The weight loss is mainly related to the size of the machine package and whether the baking mold is used.
Many novice bakers are unsure of time and oven temperature when making cakes, resulting in hard-working cakes not being cooked or undercooked. So today I’m going to talk to newbies about how to master the baking time and temperature.
1. Types of cakes
The higher the sugar content of the cake, the lower the baking temperature, which can make the cake bake normally, and it is not easy to produce caramel effect.
2. The size of the cake
The larger the cake, the lower the baking temperature so that the center of the cake is fully cooked and the bottom and surrounding areas are not burnt.
3. The quality of the cake
The higher the sugar content of the cake, the lower the baking temperature, which can make the cake bake normally, and it is not easy to produce caramel effect.
4. Thickness and density of cake
Cakes with high density, such as oil cakes, should be baked at low temperature. Due to the delicate texture, the pancakes take a long time to bake. Sponge cakes are loosely organized and do not require long baking. Therefore, the temperature can be adjusted to maintain its temperature and texture.
When the oven’s load is at its peak, its temperature drops the fastest. The oven temperature can be adjusted up to 5~10℃, but the temperature can be lowered when the load is small. At this time, the temperature should be lowered by 5 to 10 °C
Hope we can do some help for your baking.
Attention: This article – Baking Skills You Need to Know has the permission from GaoMon Blogs, for Product Recommendation of GaoMon Home – Embrace The New Style of Life.
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