Baking, also known as baking, roasting, refers to the process of dehydrating and drying out materials under the ignition point of the material by means of dry heat. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as pasteurization of starch and denaturation of proteins after baking, the bread and cake will reach the purpose of ripening.

Baking, also known as baking, roasting, refers to the process of dry heat under the ignition point of the material to make the material dehydrated dry and hard. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as pasteurization of starch and denaturation of proteins after baking, the bread and cake will reach the purpose of ripening.

Pronunciation: hōngbèi

Bread baking generally consists of the following three stages: baking

1) Stage 1: surface fire 120 - 160 ℃, bottom fire 180 - 220 ℃; the actual temperature reaches the set temperature, the bread into the oven. Maintenance time is about 2-15 minutes.

Note: small bread temperature is high, time is short; large bread temperature is low, time is long;

Effects: the bread increases the volume, mainly to make it grow taller.

2) the second stage: raise the surface fire to 180 - 220 ° C, bottom fire 200 - 250 ° C, maintained until the surface fire to meet the requirements, about 5-10 minutes.

Effect: to make the bread form a hard crust and set the bread.

3) The third stage: the surface fire is maintained at 180-220 ℃, the bottom fire is lowered to 180 ℃, maintained until the bread is evenly colored, about 5-10 minutes.

Effect: to make the bread form a uniform charred yellow or golden brown.

Internal changes of bread in the baking process

1) Bread billet temperature, moisture changes and the formation of internal structure

Bread billet is in the oven, the simultaneous reception of heat sources or ways: heat radiation from the heating pipe, heat conduction from the baking pan, the heat of the oven convection heat transfer of hot air.

A. Early baking

a. The formation of the skin

Just into the oven billet, the surface temperature of about 30 ℃, the first to meet the hot air. The water in the hot air will be condensed by the cold billet into water droplets and attached to its surface. But this happens in a very short period of time, soon the water droplets will be vaporized, and the surface temperature of the bread rises rapidly to higher than 100 ℃, so that the surface will be dry, and the formation of a thin white skin.