Baking

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
As you recall from the previous chapter, many changes take place in a dough during baking. The most important changes are these:
  1. Oven spring, which is the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat. The yeast is very active at first but is killed when the temperature inside the dough reaches 140°F (60°C).
  2. Coagulation of proteins and gelatinization of starches. In other words, the product becomes firm and holds its shape.
  3. Formation and browning of the crust.