Baking is the application of dry heat to food to induce chemical and physical transformations that determine the food's final structure, texture, color, flavor, and aroma.
Key changes include:
Water evaporation: Moisture is converted to steam and lost from the food.
Proteindenaturation: Proteins unfold and change structure, contributing to texture.
Starchgelatinization: Starch granules absorb water and swell when heated, helping create structure.
Maillard reactions: Reducing sugars react with amino groups, producing brown color and complex roasted flavors.
Caramelization: Sugars thermally decompose at high temperatures, producing brown color and characteristic flavors.
Gas expansion: Air, steam, and gases from leavening agents expand, increasing volume.
Fat melting: Fats melt and redistribute, affecting tenderness and texture.