When bread is put into the oven to bake what happens?

When bread goes into the oven, a magical transformation occurs. Here's a breakdown of what happens:

1. The Heat Works its Magic:

* Yeast Activation: The heat of the oven activates the yeast in the dough. Yeast is a living organism that feeds on sugar and produces carbon dioxide as a byproduct.

* Expansion: The carbon dioxide produced by the yeast creates tiny bubbles in the dough, causing it to rise and become lighter.

* Gluten Development: The heat also strengthens the gluten network in the dough. Gluten is a protein that gives bread its structure and elasticity.

* Moisture Evaporation: The heat causes moisture to evaporate from the dough, creating a crust. This evaporation also concentrates the sugars and flavors in the bread, giving it a rich taste.

2. The Maillard Reaction:

* As the bread bakes, the sugars and amino acids in the dough undergo a chemical reaction called the Maillard reaction. This reaction is responsible for the browning of the crust and the development of complex flavors.

3. Baking Through:

* The heat continues to cook the bread until the interior reaches a safe internal temperature. This ensures that the bread is cooked through and free of any harmful bacteria.

4. The Result:

* The bread emerges from the oven with a golden-brown crust, a soft and fluffy interior, and a delightful aroma.

In short, the oven transforms raw dough into a delicious and satisfying loaf of bread through a combination of heat, yeast activity, gluten development, and chemical reactions.