36 lines
3.8 KiB
Markdown
36 lines
3.8 KiB
Markdown
---
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title: "Baking"
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chunk: 3/4
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source: "https://en.wikipedia.org/wiki/Baking"
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category: "reference"
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tags: "science, encyclopedia"
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date_saved: "2026-05-05T14:14:56.573798+00:00"
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instance: "kb-cron"
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---
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Baking needs an enclosed space for heating – typically in an oven. Formerly, primitive clay ovens were in use. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a peel, a long handled tool specifically used for that purpose.
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Many commercial ovens are equipped with two heating elements: one for baking, using convection and thermal conduction to heat the food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the Dutch oven. "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, doufeu (French: "gentle fire") or feu de compagne (French: "country oven") [it] originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven."
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Asian cultures have adopted steam baskets to produce the effect of baking while reducing the amount of fat needed.
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Other equipment and tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the gram is used, as exact measurements provide the best results, but some bakers rely on measuring cups and measuring spoons. Cookbooks often include pages with illustrations or images of equipment to help bakers identify which items they needs for specific recipes.
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Digital kitchen scales are also popular in baking where precise measurements are a must for dry ingredients. The tare function simplifies the process by allowing multiple ingredients to be measured in the same mixing bowl, resetting the scale to zero between each addition and eliminating the need for extra measuring tools.
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== Process ==
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Eleven events occur concurrently during baking, some of which (such as starch gelatinization) would not occur at room temperature.
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Fats melt
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Gases form and expand
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Microorganisms die
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Sugar dissolves
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Egg, milk, and gluten proteins coagulate
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Starches gelatinize or solidify
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Liquids evaporate
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Caramelization and Maillard browning occur on crust
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Enzymes are denatured
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Changes occur to nutrients
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Pectin breaks down
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Controlling heat in an oven is a critical step of the process. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by the caramelization of sugars and the Maillard reaction. Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread." The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables.
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The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter, lard, or vegetable shortening will cause an item to spread out during the baking process.
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With the passage of time, breads harden and become stale. This is not primarily due to moisture being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to recrystallization and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer.
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== Cultural and religious significance == |