Baking

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Baking

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Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.^[1] Primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches. Such items are sometimes referred to as "baked goods," and are sold at a bakery. The person who does the baking is called a baker. Also used for the preparation of baked-potatoes, -apples, -beans, -custards, -hams, -pasta etc.

Domestic ovens in North America are usually provided with two heating elements: one in the bottom for baking, using convection and conduction to heat the food; and one in the top for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roast, a similar process, using higher temperatures and shorter cooking times.

Items other than foodstuffs can be baked, such as things made of clay and Creepy Crawlers.

1 Overview
2 Ingredients often used in baking
3 References
4 See also

[edit] Overview

The dry heat of baking changes the structures of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste, while partially sealing in the food's moisture. The browning is caused by caramelization of sugars and the Maillard reaction. Moisture is never really entirely "sealed in," however; over time, an item being baked will become more and more dry. This is often an advantage, especially in situations where drying is the desired outcome, for example in drying herbs or in roasting certain types of vegetables. The most common baked item is bread. Variations in the ovens, ingredients and recipes used in the baking of bread result in the wide variety of breads produced around the world.

Some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan, and letting it steam up into or around the food, a method commonly known as braising.

Over time breads become hard in a process known as going 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 those of a domestic refrigerator.