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Problems and solutions in bread baking
Baking is a technical skill requiring the baker's full attention. Only by carefully attending to each step of the process can high-quality baked goods be produced. In other words, meticulous ingredient selection, precise measuring, and careful handling are essential for baking delicious treats.
Conduction refers to the transfer of heat from a heat source, causing surrounding molecules to vibrate and release heat energy, gradually moving from high to low temperatures. Stainless steel, however, exhibits uneven heating, leading to some areas being colder and others hotter. Therefore, when using a stainless steel pot to cook milk pudding filling, constant stirring and rotating the pot are necessary to prevent uneven heat conduction and burning.
Convection refers to the process where, when a substance is heated, the fluid or gas expands, its density decreases, and it rises. Its position is then replaced by surrounding cooler, denser fluid, which then heats up and rises, with the process repeating continuously. This cyclical heating movement is convection.
Radiation, on the other hand, doesn't require any medium; heat can directly radiate to an object and heat it. The most common radiation methods used in food preparation are microwave ovens (using dielectric heating) and infrared radiation. In the actual baking process, two or three methods are often used simultaneously depending on the conditions.
Common problems encountered during bread baking include:
(1) Insufficient oven preheating temperature. Placing the shaped product into the oven immediately results in prolonged baking time and excessive moisture evaporation. This leads to significant baking loss, a thick crust, and a pale color. This is because insufficient heat prevents the crust from fully caramelizing, resulting in a lack of golden-brown color and a coarse internal texture. Additionally, leaving the oven door open for too long lowers the oven temperature. (2) Oven temperature is too high. The product's surface forms a hard crust too early during baking, suppressing the expansion of the internal structure. Because the surface coloring is faster, the operator may mistakenly believe the product is done and end the baking process prematurely. Such products are sticky and dense inside, lacking the desired softness and normal flavor.
(3) Too long of a gap after oven preheating. The oven interior, dry and hot for too long, accumulates excessive heat. When a lower-temperature product is placed inside, all the heat source will initially concentrate on the product's surface, creating excessively strong top heat, followed by rapid heat dissipation and cooling. The unstable oven temperature makes it difficult for the product's interior to cook properly. This can be improved by placing a cup of water in the oven during preheating to moderate the temperature; or by opening the oven door before placing the product to let in cool air and remove excess heat to stabilize the oven temperature.
(4) Improper placement of the product on the baking sheet, resulting in uneven heating. This can be improved by changing the arrangement and adjusting the spacing between products for more even heating. Only with good heat circulation can the product turn golden brown.
(5) Baking time is too long or too short. The oven temperature and baking time should be adjusted according to the quantity of products. When there are fewer products, there is more space on the baking sheet, and the heat conduction and radiation from the metal are greater, so the bottom heat should be lower. When more products are placed, the bottom heat can be higher, and the baking time should also be adjusted flexibly. Most products absorb heat from the surface and surroundings, which is then transferred to the center. Therefore, the baking progress can be observed from the changes in the product's outer skin. The product heats from the outside in, water molecules form steam, causing the center to expand and rise, but it is not yet solidified. After the dough or batter is gelatinized, continue heating to evaporate the gas and then color. The product's outer edge should slightly separate from the mold. If baking continues, the edges will start to burn and the finished product will be dark and dry.
(6) Large temperature fluctuations during baking can cause the product to shrink dramatically. Therefore, maintaining temperature stability and avoiding vibrations are crucial during the baking process.
(7) The sides of the product shrink and become indented after baking. Generally, removing the product from the baking pan immediately after baking or inverting it can prevent excessive shrinkage. If this doesn't solve the problem, it may be due to insufficient baking time or too much water in the recipe. The baking time should be extended or the amount of water in the recipe reduced.
In addition, different types and performance of ovens will also cause differences in time and temperature.
In short, a baker should continuously accumulate experience and adapt to different situations to master the skills needed for excellent baking.
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