Principles of Baking

Principles of Baking

Baking is a heating process in which many reactions occur at different rates. Some of these reactions include the following:

·        Evolution and expansion of gases.

·        Coagulation of gluten and eggs.

·        Gelatinization of starch.

·        Partial dehydration from evaporation of water.

·        Development of flavours.

·        Changes of colour due to Maillard browning reactions between milk, glu-ten and egg proteins with reducing sug-ars, as well as other chemical changes.

·        Crust formation.

·        Crust darkening from Maillard brown-ing reactions and caramelization of sugars.