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What happens to the dough when it is baked?

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In a nutshell: Burping, dying, setting, drying -- Many things happen as bread dough bakes, and some occur at the same moment. Burping First off, the heat flows through the dough (see the Heat equation if you really want to know). read more

What happens is the starch and protein in the flour latch onto the water so that it is no longer free within the dough. Although some of it bakes off, most if it is still in the bread. Think about making gravy. read more

As the dough heats up, water starts to boil thus creating water vapour. This vapour diffuses in all directions: towards the surface of the dough and it escapes (as a result the dough loses weight during baking) but also towards the centre of the dough piece. read more

When we bake, we want our dough to be fully inflated—all the way to the center of our loaves—but for our gluten to still be in charge of the situation. In my experience, the best way to judge this is to press on the center of the loaves with a lightly floured hand. read more

Many things happen as bread dough bakes, and some occur at the same moment. Burping First off, the heat flows through the dough (see the Heat equation if you really want to know). read more

The surface of the dough will get warm quite rapidly whereas the interior of the dough is warmed progressively more slowly as the distance from the surface increases. Within the first third of the baking period the temperature of the dough surface will reach about 150°C, and it will then in crease slowly to 180°C or higher at the end of the baking. read more

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How Baking Works
www.craftybaking.com