Diff: Baking
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'''Baking''' is a method of cooking food with dry heat, usually in an oven. It is used for bread, cakes, biscuits, pies, pastries, casseroles and many other foods. |
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Baking is a culinary technique and art form that involves the cooking of food using dry heat in an oven. It is a versatile method used to prepare a wide range of delicious baked goods, including bread, cakes, pastries, cookies, and more. Baking is not only a means of cooking but also a popular hobby and creative outlet for many people. |
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Baking is both a practical food process and a craft. It depends on ingredients, heat, timing, moisture, structure and chemical change. Small differences in flour, temperature or mixing can change the final texture. |
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== History == |
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Baking has a long history that dates back thousands of years. The first evidence of baking can be traced back to ancient civilizations, such as the Egyptians, who developed advanced baking techniques using simple ovens. Over time, baking evolved and spread across different regions and cultures, with each contributing its own unique recipes and traditions. |
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== Heat and Structure == |
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During baking, heat moves from the oven into the food. Water turns to steam, fats melt, starches gelatinise, proteins set and sugars brown. In bread, these changes turn a soft dough into a loaf with a stable crumb and crust. |
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== Baking Process == |
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The baking process typically involves the following steps: |
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The Maillard reaction is one of the processes that gives baked foods colour, aroma and flavour. It happens when reducing sugars and amino acids react under heat. Caramelisation can also contribute sweetness and browning, especially in sugar-rich foods. |
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# Preparation: Gathering the necessary ingredients and measuring them accurately according to the recipe. |
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# Mixing: Combining the dry ingredients (such as flour, sugar, and leavening agents) and wet ingredients (such as eggs, butter, and liquids) in the correct proportions. Mixing helps to evenly distribute the ingredients and develop the desired texture. |
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# Leavening: Some baked goods require leavening agents, such as yeast or baking powder, to create a rise or lightness in the final product. These agents release gases during baking, causing the dough or batter to expand. |
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# Shaping: Shaping the dough or batter into the desired form, such as rolling out dough for pastries, pouring batter into cake pans, or forming individual cookies. |
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# Baking: Placing the shaped dough or batter into a preheated oven and allowing it to cook at a specific temperature for a designated period. The heat transforms the ingredients, causing the dough or batter to rise, brown, and set. |
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# Cooling: Allowing the baked goods to cool on a wire rack after removing them from the oven. This helps to set the structure and texture while preventing them from becoming soggy. |
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== Leavening == |
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Many baked goods need lift. Yeast, sourdough cultures, baking powder, bicarbonate of soda, steam, beaten eggs and trapped air can all help create rise. |
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== Baking Techniques == |
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Baking involves a variety of techniques that contribute to the creation of different types of baked goods. Some common techniques include: |
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In yeast bread, fermentation produces carbon dioxide. Gluten helps trap the gas and gives the dough stretch. In cakes and biscuits, chemical raising agents or creamed fat and sugar may provide lighter texture. |
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* Creaming: Beating butter or fat with sugar to incorporate air and create a light and fluffy texture. |
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* Folding: Gently incorporating ingredients by using a spatula or spoon in a lifting and folding motion, to maintain the airiness of the batter or dough. |
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* Kneading: Working and stretching dough to develop gluten, a protein that provides structure and elasticity in bread and other baked goods. |
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* Scoring: Making shallow cuts on the surface of bread dough before baking to control the expansion and create decorative patterns. |
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* Blind Baking: Pre-baking a pie crust or tart shell before adding the filling to ensure a crisp and fully cooked base. |
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== Common Stages == |
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The exact method depends on the food, but many baking processes include: |
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== Popular Baked Goods == |
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Baking produces an array of delightful and mouth-watering treats. Some popular baked goods include: |
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* measuring ingredients |
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* mixing or rubbing in |
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* kneading, folding or creaming |
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* resting, chilling or fermenting |
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* shaping or panning |
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* baking at a set temperature |
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* cooling before cutting or serving |
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* [[Bread]]: A staple food made from dough that is typically leavened and baked. Varieties include baguettes, sourdough, ciabatta, and more. |
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* Cakes: Sweet desserts made from a combination of flour, sugar, eggs, and flavourings. Cakes can be layered, frosted, and decorated in various ways. |
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* Pastries: Flaky and buttery delights, including croissants, puff pastry, danishes, and turnovers. |
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* Cookies: Small, sweet treats made from dough, often containing ingredients like chocolate chips, nuts, or dried fruits. |
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* Pies: Baked desserts with a sweet or savoury filling enclosed in a pastry crust. Popular pie variations include apple, pumpkin, and quiche. |
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* Muffins: Individual-sized quick breads that can be sweet or savoury, often enjoyed for breakfast or as a snack. |
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Cooling matters because structure continues to set after food leaves the oven. Cutting bread too early can make the crumb gummy, while some cakes become easier to handle after cooling. |
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== Bread Baking == |
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Bread baking usually combines flour, water, salt and yeast or sourdough culture. The dough is mixed, developed, fermented, shaped, proofed and baked. Time and temperature influence flavour, crust, volume and crumb. |
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Different bread styles use different hydration, grains and fermentation. A baguette, sandwich loaf, focaccia, naan and rye sourdough all rely on baking, but they do not use the same dough structure or heat treatment. |
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== Cakes, Biscuits and Pastry == |
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Cakes often rely on a balance of flour, fat, sugar, eggs and raising agents. Biscuits and cookies use less liquid and often aim for crispness, chew or snap. Pastry depends heavily on fat, temperature and handling. |
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In laminated pastry, layers of dough and fat are folded to create flake. In shortcrust pastry, fat is rubbed into flour to limit gluten development and produce a tender texture. |
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== Home and Commercial Baking == |
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Home baking allows flexibility and small batches. Commercial baking uses controlled processes, specialist ovens, proofers, mixers and quality checks to produce consistent results at scale. |
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Both forms depend on the same basic science. The difference is mainly in scale, equipment, consistency and the amount of process control. |
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== See Also == |
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* [[Bread]] |
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* [[Macronutrient]] |
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* [[Tiramisu]] |
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* [[Panna_Cotta]] |
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== References == |
== References == |
* [https://www.fob.uk.com/about-the-bread-industry/how-bread-is-made/ Federation of Bakers: How bread is made] |
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* [https://www.kingarthurbaking.com/videos/baking-skills/what-is-gluten-and-how-does-it-work King Arthur Baking: What is gluten and how does it work?] |
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* [https://bakerpedia.com/processes/maillard-reaction/ BAKERpedia: Maillard reaction] |
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* [https://www.britannica.com/science/Maillard-reaction Encyclopaedia Britannica: Maillard reaction] |
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* [https://www.britannica.com/topic/bread Encyclopaedia Britannica: Bread] |
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# Extreme Baking. (n.d.). ''ExtremeBaking.com''. Retrieved from https://extremebaking.com/the-art-and-science-of-baking/ |
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[[Category:Food]] |
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[[Category:Baking]] |
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[[Category:Cooking]] |