When baking bread (and other baked snacks), there are three principles to determine the heat:
1. For smaller products, bake at high temperature (fire) for a short time.
2. For the products with moderate volume, the medium temperature (medium fire) medium time baking method is adopted.
3. For products with large volume or covered molds, the products are baked at low temperature (low fire) for a long time.
The reasons for this custom temperature are:
1. In the baking process of products, heat conduction is dominant, supplemented by heat convection, and thermal radiation realizes product coloring.
2. Most of the raw materials of snacks are not good conductors of heat, so the heat conduction speed inside the product organization is relatively slow.
A once the product is large, it needs to be baked at a relatively low temperature for a long time to ensure that the heat conduction in the product tissue is compatible with the thermal radiation on the product surface. Only in this way can the surface of the product be prevented from being burnt by high temperature, while the interior of the product, especially the center, is still a biological failure phenomenon.
B, if the product is small, it can be baked in a short time with strong fire, so that the surface coloring can adapt to the cooking speed inside the product (the heat conduction distance from the skin to the center of the product is short, and the internal heating cooking of the product can be realized soon), so as to avoid the over-baked product losing too much water and affecting the quality.