The Process in which baking occurs
- The Fat in the dish melts
- Gases form and expand
- Bacteria and fungi die
- Sugar dissolves
- Egg,milk and gluten proteins change to a solid or semi- solid state
- Starches become jelly like
- Gases evaporate
- Sugar browns and Maillard browning appears on crust (Maillard browning is when sugars break down when mixed with proteins.)
- Enzymes are deactivated
- Different changes happen to nutrients
- Naturally occurring thickening agents such as Pectin break down.
- The moisture is never completely sealed in so after a while items that are baking will become dry.
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| https://commons.wikimedia.org/wiki/File:Pumpkin_pie_with_maple_leaf_decoration_baking,_October_2006.jpg |
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