Baking is the process of preparing food by applying dry heat, typically in an oven, without direct exposure to a flame. It involves combining ingredients like flour, sugar, eggs, and leavening agents (like baking powder or yeast) to create a wide variety of products.
Key Characteristics / Core Concepts
- Use of dry heat in an oven
- Precise measurement of ingredients for consistent results
- Chemical reactions (like leavening) that cause rising and texture development
- Variety of techniques and recipes, from simple to complex
- Emphasis on precise temperatures and baking times
How It Works / Its Function
Baking relies on the transfer of heat energy to cook the ingredients. The heat causes proteins to denature and starches to gelatinize, leading to structural changes and creating the texture of the baked good. Leavening agents create air pockets, leading to rising.
Examples
- Cakes: Sweet treats made with flour, sugar, eggs, and often butter or oil.
- Bread: A staple food made from flour, water, yeast or baking powder, and sometimes other ingredients.
- Cookies: Small, flat baked goods, often sweet and containing butter, sugar, and flour.
Why is it Important? / Significance
Baking provides a wide range of nutritious and enjoyable food options. It’s a fundamental culinary skill with cultural significance in many societies. Baking also allows for creative expression and experimentation with different flavors and ingredients.
Related Concepts
- Yeast
- Flour
- Leavening
Baking is a fundamental skill with a vast range of applications, from simple cookies to elaborate cakes.