Bread and other baked products have been reported as the main nutritional sources today.
European populations are estimated to obtain approximately half of their required carbohydrates and about one-third of their protein from bread.
Baking is probably the most famous department in the culinary arts. In the culinary arts, baking is the art of cooking food using an oven.
The food is cooked through applying dry heat evenly through the oven and into the food. It is used in producing pastry based goodies such as pies, tarts and cakes.
The baking guidelines for cookies vary incredibly, depending on the type and formulation. Some cookie dough may be refrigerated or frozen for later uses depending on the chemical leavening agents present and the mixing process used.
Cookie dough that contains baking powder has a high tolerance for storage in the refrigerator and freezer because the majority of the gas is created during exposure to heat.
The dry heat in the oven causes the starch to gelatinize and results to the browning or charring of the outside of the food.
Dough are exposed to a defined heat for a certain time during the baking process in the oven. Baking stability of the preparation means that it does not start boiling or melting.
Some people in the culinary arts might think that the charred part or the brown part is not as tasty as it sounds, but this part is actually what gives taste and flavor to the baked good, partly sealing the moisture of the food.
The browning apparent in the baked good is caused by the sugar caramelizing and the chemical reaction that happens between the reduction of sugar and the amino acid (Millard reaction).
Moisture in the baked goody, on the other hand, is not really completely kept in, in time as the goody is being baked it will become drier and drier.
There are stages in baking process take places as follows:
*Formation and expansion of gases
*Trapping of the gas in air cells
*Coagulation of proteins
*Gelatinization of starches
*Evaporation of water
*Melting of shortenings
*Crust formation and browning
In baking industry, large numbers of processes are used, in which the processing time and conditions can be altered. With the introduction of new technologies, for examples, frozen and par-baked breads, new requirements are set for the baker’s skills.
Process of Baking
