Dry heat in a conventional oven causes baked products to become?

Dry heat in a conventional oven causes baked products to become brown, crispy, and firm. Here's why:

* Brown: The dry heat causes the sugars in the food to caramelize, resulting in a golden brown color.

* Crispy: The heat dehydrates the food, evaporating moisture and leaving behind a crisp texture.

* Firm: The heat helps to set the proteins in the food, making the structure firm and stable.

Other potential effects:

* Dryness: Too much dry heat can lead to over-baked products that are dry and crumbly.

* Toughness: If the heat is too high or the baking time is too long, the proteins in the food can become tough and rubbery.

Important Note: The combination of dry heat and moisture from ingredients, like eggs and milk, is what creates the texture and flavor of baked goods.