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Category: Basic

Rice Processing

Rice Processing

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In this post, we’ll discuss rice processing, including its types and varieties, the influence of processing variables, and the different treatments rice can undergo to achieve special characteristics. Rice, alongside wheat and corn, is one of the most consumed cereals worldwide. However, unlike the latter two, rice is usually consumed with minimal processing, either as whole grain or with the bran and germ removed while retaining its original form, typically cooked in abundant water. Regarding the significance of rice cultivation…

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Oils and Fats: Basics

Oils and Fats: Basics

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Today, we will delve into the realm of oils and fats, exploring their roles in various baking, pastry, and cookie preparations, and discussing key factors to consider when choosing them. Given the complexity of the subject, we will address it through multiple entries. This first entry will cover more general topics. Oils or Fats Let’s begin by clarifying the terminology commonly used. In general, we refer to fats in a liquid state at room temperature, such as olive, sunflower, soy,…

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Sugars in Baking

Sugars in Baking

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Types of Sugars Sugar is one of the ingredients in many baking products, but it can also occur naturally in some of the used ingredients. The term “sugar” encompasses many chemical compounds. The sugar commonly used in households is sucrose, a combination of glucose and fructose. If we break the bond that connects both compounds in sucrose, we obtain what is called inverted sugar, which is nothing more than a combination of glucose and fructose. Another sugar typically present in…

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Baking II

Baking II

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We continue with some basic concepts in bread baking. If you want to see the first part of this entry, you can find it here. Crust Upon placing the dough in the oven, the outer part rapidly increases in temperature, being in contact with areas (floor or air) that are at a temperature close to 200°C. When this zone reaches 100°C, heat is invested in evaporating the water present, halting the temperature rise. At this point, as water evaporates, part…

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Baking I

Baking I

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In the baking of bread and other products, multiple phenomena occur, encompassing chemical, physical, and biological aspects, which it is good to be aware of and understand. Let’s analyse what happens in baking. This topic is complex, and I believe addressing it in a single entry would be unfeasible (at least if we maintain the average length of entries). Therefore, we will cover the basic knowledge in two entries. It may be necessary to address specific aspects in subsequent entries….

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Cakes. Basic Concepts

Cakes. Basic Concepts

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The term “cake” encompasses a wide variety of products, differing in formulation and preparation, but all based on the creation of a batter with incorporated air, followed by baking. During baking, the batter expands either due to the increased volume of trapped air as the temperature rises or through the action of a leavening agent, and in some cases, yeast. To better understand the final quality of cakes and optimize production methods, we can categorize them into two main groups….

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Batters and Breading: Basic Aspects II

Batters and Breading: Basic Aspects II

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Following a first entry on basic aspects, more focused on batters, this second entry will delve into breading. We will analyse its types and the quality criteria for good breading. Industrial breading is similar to homemade ones, but while at home, we typically use traditional breadcrumbs, the industry has access to a greater variety. In recent years, some of these breads for home use can be found in different specialized stores. Let’s take a look at the most common ones….

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Batters and Breading: Basic Aspects I

Batters and Breading: Basic Aspects I

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Breading and battering are two of the most commonly used techniques in cooking. These techniques are employed in both home and industrial kitchens. There are many types of breading and battering, and there are significant differences between homemade and industrial approaches. However, they often share a common ingredient: flour. In this series of entries, we will explore the types of breading and battering, the criteria for analysing their quality, and the influence of ingredients and processes in achieving a good…

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Yeast

Yeast

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Yeast is the microorganism that, when incorporated into dough, generates carbon dioxide (CO2), allowing the dough to increase in volume. To achieve this, yeast requires sugars, which it transforms into CO2 and ethanol. While ethanol evaporates during baking, CO2 remains trapped in the dough, giving it a spongy texture, provided that the dough has the ability to retain this gas, which, in most cases, depends on the gluten network. The yeast used in baking belongs to the Saccharomyces cerevisiae genus….

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Sal en panificación
Salt in baking

Salt in baking

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Salt, along with flour, water, and yeast, is one of the fundamental components in the process of baking, and therefore, it plays essential roles in this process. The salt used in baking is the same as the one we use at home, and chemically, it is sodium chloride. In recent years, there has been increased sensitivity on the part of various governments and international organizations to the need to reduce the amount of sodium in our diet, as it leads…

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