Stage II: Baking

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

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Baking involves the gradual transfer of heat from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods with a firm, dry crust and a softer center.

The soft center of baked goods consists of air cells surrounded by porous cell walls. These cell walls consist of a network of egg and gluten proteins embedded with starch granules and other particles. When bakers and pastry chefs refer to the crumb or grain of baked goods, they are referring to the soft inside of baked goods, viewed when sliced (Figure 3.1).