Aims and Requirements of the Baking Process

Abstract

In the previous chapters, the basic processes of raw material and additive selection, control and preparation, dough-mixing; and the various types of fermentation and dough leavening have been discussed. In paragraph 1.1.3 certain aspects and features of some baking-ovens utilized in craft and industrial bakeries have been touched upon as part of the total breadmaking operation/This paragraph deals with the objectives of the process generally, before considering the elements in greater detail. In this final step of breadmaking, the actual baking-process, the raw dough-piece undergoes transformation under the effect of heat application into a light-textured, and porous, digestible product of pleasant flavour and aroma. The diverse reactions between the dough polymers and the surface-active components, which result in irreversible structural changes in the dough components, are complex— physical, chemical and biochemical in nature. However, they must be carefully controlled by the rate of heat-transfer, amount of heat input, humidity level and time of exposure within the chamber. Assuming all previous dough preparation and processing procedures have been optimized (upstream), the chemical and physical/ colloidal state of the dough-piece should be fully matured and ready for the oven.