Baking

As you recall from chapter 5, many changes take place in the dough during baking. If necessary, review. The most important changes are:

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.