The Science of the Baking Process

So what happens when we put something in the oven and its “baked?” If you are science lover like me, I’m fascinated by what takes place in the oven and the various chemical reactions that take place. Join me in a journey inside our ovens.

The Steps in the Baking Process

*Gases form such as Co2, air, and steam.

*Gases are trapped in the egg proteins or gluten (flour).

*Starches gelatinize at 140 degrees, an example of this would be the flour.

*Proteins coagulate at 160 degrees, this would be proteins found in gluten, dairy, and egg proteins.

*Fats will start to melt, steam will be released which will produce flakiness.

*Water will evaporate and the steam will form a crust.

*Sugars will caramelize at 320 degrees or above, this will give flavor and color to the product.

*Carryover baking will continue, as it is removed from the oven it will continue to cook just slightly.

*Staling process will take place as the product stays at room temperature and over time will lose moisture.

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