Category Archive
Covers heat management, moisture balance, and browning reactions in baking, and their impact on crust, texture, and flavor in breads, cakes, and pastries.
A baked surface does more than change color. As heat continues to work on exposed areas, moisture gradually decreases and ingredients near the surface begin to react differently from ingredients deeper inside....
Baking time is often treated as a simple clock setting, although heat continues to change food in several ways while it sits in the oven. Moisture moves, the inner structure becomes firmer,...
