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'''Baking''' is a method of preparing food that uses dry heat, typically in an [[oven]], or in equipment such as stand mixers, baking sheets, cake pans and proofing baskets.The most common baked item is [[bread]], but the world of baking extends to a myriad of other delightful treats, including cakes, cookies, pies, and pastries.<ref>{{Cite news |title=60 Baking Recipes We Stole From Grandma |url=https://www.tasteofhome.com/collection/grandma-s-best-baking-recipes/view-all/ |url-status=dead |archive-url=https://web.archive.org/web/20181019163947/https://www.tasteofhome.com/collection/grandma-s-best-baking-recipes/view-all/ |archive-date=2018-10-19 |access-date=2018-10-19 |work=Taste of Home |language=en-US}}</ref> Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. <ref name="Figoni">{{cite book |last=Figoni |first=Paula I. |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=John Wiley & Sons |year=2011 |isbn=978-0-470-39813-5 |edition=3rd |location=New Jersey}}p.38</ref> Baking involves a variety of temperature considerations depending on the type of baked goods. For example, cookies may require a higher initial temperature for a shorter duration, while bread might benefit from a lower temperature and longer baking time. Techniques such as creaming, folding and proofing play crucial roles in achieving the desired texture and structure in baked items, highlighting the meticulous artistry that baking entails. A fascinating aspect of baking is the potential to combine it with grilling creating a hybrid barbecue variant. |
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<references /><ref>{{Cite journal |last=Gasparre |first=Nicola |last2=Pasqualone |first2=Antonella |last3=Mefleh |first3=Marina |last4=Boukid |first4=Fatma |date=2022-12-18 |title=Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market |url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778343/ |journal=Foods |volume=11 |issue=24 |pages=4095 |doi=10.3390/foods11244095 |issn=2304-8158 |pmc=9778343 |pmid=36553837}}</ref> |
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Latest revision as of 17:49, 4 March 2024
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Article Draft
[edit]Lead
[edit]Baking is a method of preparing food that uses dry heat, typically in an oven, or in equipment such as stand mixers, baking sheets, cake pans and proofing baskets.The most common baked item is bread, but the world of baking extends to a myriad of other delightful treats, including cakes, cookies, pies, and pastries.[1] Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. [2] Baking involves a variety of temperature considerations depending on the type of baked goods. For example, cookies may require a higher initial temperature for a shorter duration, while bread might benefit from a lower temperature and longer baking time. Techniques such as creaming, folding and proofing play crucial roles in achieving the desired texture and structure in baked items, highlighting the meticulous artistry that baking entails. A fascinating aspect of baking is the potential to combine it with grilling creating a hybrid barbecue variant.
Article body
[edit]References
[edit]- ^ "60 Baking Recipes We Stole From Grandma". Taste of Home. Archived from the original on 2018-10-19. Retrieved 2018-10-19.
- ^ Figoni, Paula I. (2011). How Baking Works: Exploring the Fundamentals of Baking Science (3rd ed.). New Jersey: John Wiley & Sons. ISBN 978-0-470-39813-5.p.38
- ^ Gasparre, Nicola; Pasqualone, Antonella; Mefleh, Marina; Boukid, Fatma (2022-12-18). "Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market". Foods. 11 (24): 4095. doi:10.3390/foods11244095. ISSN 2304-8158. PMC 9778343. PMID 36553837.
{{cite journal}}: CS1 maint: unflagged free DOI (link)