TAILIEUCHUNG - Lecture Professional baking (6th Edition): 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 .

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• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs