How does baking work?

Baking is a method of cooking that uses dry heat, typically in an oven, to prepare food. The heat of the oven causes the ingredients in the food to undergo a number of chemical changes, including:

* Maillard reaction: This reaction is responsible for the browning of food and the development of flavors and aromas. It occurs when amino acids and reducing sugars react in the presence of heat.

* Protein denaturation: This process causes the proteins in food to unfold and coagulate, resulting in a change in texture.

* Starch gelatinization: This process occurs when starch granules absorb water and swell, forming a gel. This is what gives baked goods their structure.

* Water evaporation: This process causes the moisture content of food to decrease, resulting in a crispy or chewy texture.

The specific chemical changes that occur during baking depend on the ingredients used and the temperature of the oven. For example, baking at a higher temperature will produce more Maillard reaction products and a more browned crust, while baking at a lower temperature will produce a softer and more moist texture.

By understanding the chemical changes that occur during baking, you can better control the outcome of your baked goods and create delicious and flavorful treats.

Here is a more detailed explanation of each of the chemical changes that occur during baking:

Maillard reaction: The Maillard reaction is a complex chemical reaction that occurs between amino acids and reducing sugars when heated. This reaction is responsible for the browning of food and the development of flavors and aromas. The Maillard reaction is also responsible for the formation of acrylamide, a potential carcinogen that has been found in some baked goods.

Protein denaturation: Protein denaturation is the process by which the proteins in food unfold and coagulate when heated. This process is responsible for the change in texture that occurs when food is cooked. For example, when eggs are heated, the proteins in the egg whites coagulate and the egg white becomes firm.

Starch gelatinization: Starch gelatinization is the process by which starch granules absorb water and swell, forming a gel. This process is responsible for the structure of baked goods. For example, when flour is mixed with water and heated, the starch granules in the flour absorb water and swell, forming a gel that traps the other ingredients in the dough.

Water evaporation: Water evaporation is the process by which the moisture content of food decreases when heated. This process is responsible for the crispy or chewy texture of baked goods. For example, when bread is baked, the water in the dough evaporates and the bread becomes crusty.