How is steam produced in baked products?

Steam is produced in baked products when water turns into water vapor due to the heat. This can happen in several ways:

Direct evaporation: When water comes into contact with a hot surface, it quickly evaporates, creating steam. This is what happens when you sprinkle water on a hot pan.

Water to steam transition: Even when water is not in direct contact with a hot surface, it can still turn into steam if the temperature is high enough. This is because water molecules move faster at higher temperatures, eventually reaching the point where they break free of their liquid state and transition into a gaseous state.

Chemical reaction: Some baking ingredients release water when they are mixed together or heated. For example, baking powder and baking soda both react with acids to produce water vapor. This can contribute to the production of steam in baked goods.

Trapped air: Air pockets can become trapped in dough or batter during mixing and then expand as the product bakes. This expansion can cause the water vapor inside the air pockets to condense, creating steam.