NationMaster - Encyclopedia: Baking

Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.^[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes; baked apples; baked beans; some pasta dishes, such as lasagne; and various other foods, such as the pretzel. Image File history File links Metadata Size of this preview: 800 Ã— 533 pixelsFull resolution (872 Ã— 581 pixel, file size: 473 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 Ã— 533 pixelsFull resolution (872 Ã— 581 pixel, file size: 473 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Cooking is the act of preparing food. ... Heat conduction or thermal conduction is the spontaneous transfer of thermal energy through matter, from a region of higher temperature to a region of lower temperature, and hence acts to even out temperature differences. ... Radiant heat redirects here. ... Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ... For other uses, see Bread (disambiguation). ... For other uses, see Cake (disambiguation). ... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... This article is about the baked good, for other uses see Pie (disambiguation). ... A tart is a pastry dish, usually sweet, that is a type of pie, with an open top that is not covered with pastry. ... Mediterranean quiche In French cuisine, a quiche (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. ... A baker prepares fresh rolls A baker is someone who primarily bakes and sells bread. ... Baked beans and scrambled egg on toast. ... Lasagne Lasagne, also lasagna, is both a form of pasta in sheets (often rippled in North America, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning Lasagne in the oven) made with alternate layers of pasta, cheese, and ragu (a meat sauce). ... This article is about the baked snack. ...

Many domestic ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food; and one for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roasted, a similar process, using higher temperatures and shorter cooking times. Wikibooks Cookbook has more about this subject: Broiling Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. ... â€œRoastâ€ redirects here. ...

Items other than foodstuffs can be baked, such as things made of clay and Creepy Crawlers. The baking process doen not add any fat to the product, and producers of snack products such as potato chips are also beginning to substitute the process of deep-frying by baking in order to reduce the fat content of their products. For other uses, see Clay (disambiguation). ... Creepy Crawlers is the name best and most famously associated with a popular activity toy made by Mattel beginning in 1964. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...

Overview

The dry heat of baking changes the structures of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste, while partially sealing in the food's moisture. The browning is caused by caramelization of sugars and the Maillard reaction. Moisture is never really entirely "sealed in", however; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, for example in drying herbs or in roasting certain types of vegetables. The most common baked item is bread. Variations in the ovens, ingredients and recipes used in the baking of bread result in the wide variety of breads produced around the world. Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... This article does not cite any references or sources. ... The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ... For other uses, see Herb (disambiguation). ... For other uses, see Vegetable (disambiguation). ... For other uses, see Bread (disambiguation). ...

Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up around the food, a method commonly known as braising. Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ...

Over time breads become hard in a process known as going stale. This is not primarily due to moisture being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to recrystallization, and is promoted by storage at cool temperatures, such as those of a domestic refrigerator. Staling is a chemical and physical process in bread that reduces its palatability. ... Insulin crystals Recrystallization is an essentially physical process that has meanings in chemistry, metallurgy and geology. ...

History

Archaeological evidence suggests that the early Egyptians first made bread in 2600-2100 B.C.E. It is believed that the Egyptians learned the skill from the Babylonians. The royal bakery of Ramses featured bread and cakes, some of which were shaped in the form of animals and used for sacrifices.

Other early records show that a Greek scholar, Aristophanes, first created honey flans and tortes, a type of dough nut made from honey and flour in a ring-cake like shape that was covered in wine and served hot. The Roman Empire boasted the first pastry cooks association in the fourth century A.D.

Around 1800 in Grantham, London, in contrast with the ordinary bread merchants, some men sold bread from hand-carts, which they used as a shop on wheels. They earned the nickname “Gingerbread Merchants.”

Ingredients often used in baking

For other uses, see Butter (disambiguation). ... Margarine in a tub Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter substitutes. ... Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a short texture (as in shortbread). ... For other uses, see Flour (disambiguation). ... This article is about sugar as food and as an important and widely traded commodity. ... For other uses, see Cocoa (disambiguation). ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is about common table salt. ... A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. ... [[Image:PIPEPEPEPEPEPEPEPEEPEPEPEPEPEPEPEPEPEPEPEPbe caused by ingredients like buttermilk, lemon, yoghurt, citrus, or honey. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Sodium bicarbonate (NaHCO3), or sodium hydrogen carbonate, also known as baking soda and bicarbonate of soda, is a soluble white anhydrous or crystalline compound, with a slight alkaline taste resembling that of sodium carbonate. ...

See also

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Image File history File links Portal. ... Wikibooks Cookbook has more about this subject: Broiling Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. ... Baker percentage is a way of indicating the proportion of ingredients when making bread. ... Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. ... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ...

References

The Oxford English Dictionary print set The Oxford English Dictionary (OED) is a dictionary published by the Oxford University Press (OUP), and is the most successful dictionary of the English language, (not to be confused with the one-volume Oxford Dictionary of English, formerly New Oxford Dictionary of English, of...

Links

Cooking is the act of preparing food. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... â€œRoastâ€ redirects here. ... SautÃ©ing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (çˆ† bÃ o) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chÇŽo (ç‚’) and bÃ o (çˆ†). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego VelÃ¡zquez: Old woman poaching eggs, c. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Pressure cooking is a method of cooking things at high heat without boiling them. ... In a pressure frying, meat is heated to cooking temperatures but pressure is held high enough that the water within is prevented from boiling off. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 Â°C (212 Â°F). ... Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... For other uses, see Canning (disambiguation). ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... For other uses, see Pickle. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has an article on Blanching The first step in blanching green beans Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... For other uses, see Fermentation. ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... Tempering is a heat treatment technique for metals and alloys. ...

Contents

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