Cooking method
Baking
Dry-heat cooking in an enclosed oven, where a starch or protein matrix sets from the inside while the surface dries and browns.
What conditions it creates
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Baking has strong dependence on equipment.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
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Baking operates in the dry heat, high surface temperature, evaporative regime.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
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Baking holds food in dry, evaporative conditions.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
How the heat gets in
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Baking deposits its heat at the surface.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Baking transfers heat by natural convection.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Baking produces a steep gradient through the food.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Baking heats as the temperature gradient allows.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Baking transfers heat by conduction.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
Why it works
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Baking is governed by Maillard reaction.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 2. The Maillard Reaction Mechanism authoritative
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Baking is governed by surface-to-core temperature gradient.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Baking is governed by heat penetration.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Baking is governed by evaporation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
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Baking is governed by surface drying.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
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Baking is governed by starch granule swelling.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
-
Baking is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
What it does to the food
-
Baking increases browning colour.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 2. The Maillard Reaction Mechanism authoritative
- Applies
- Effect direction raises
What holds it back
-
Baking is limited by water activity effect on browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.4 (water activity), Influence of Different Parameters on the Maillard Reaction authoritative